
ROASTED POTATO IN CREAMY MUSHROOM AND MISO SAUCE
ROASTED POTATO IN CREAMY MUSHROOM AND MISO SAUCE
Your weekend dinner or maybe just a side dish to your amazing steak.
INGREDIENTS
FOR THE ROASTED POTATOES:
- 2 pounds small (1 inch) potatoes, scrubbed
- 1 tablespoon oil
- salt and pepper to taste
FOR THE CREAMY MUSHROOM SAUCE:
- 2 tablespoons butter
- 1 small onion, diced
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 1/4 cup dry white wine (or broth)
- 1/4 cup vegetable broth or chicken broth
- 1/2 cup cream
- 1/2 cup parmigiano reggiano (parmesan), grated
- 1 tablespoon white miso paste (optional)
- 1 Teaspoon grainy mustard (or any kind of mustard)
- salt and pepper to taste
- dried porcini mushroom (0ptional)
DIRECTIONS
FOR THE ROASTED POTATOES:
- Toss the potatoes in the oil, salt and pepper, spread them in a single layer on a baking sheet and roast in a preheated 400F/200C oven until just tender, about 20 minutes, mixing half way through.
FOR THE CREAMY MUSHROOM SAUCE:
- Meanwhile, melt the butter in a pan over medium heat, add the onions and mushrooms and cook until the mushrooms release their liquids and it's absorbed, about 10 minutes.
- Add the garlic and thyme and cook for a minute.
- Add the wine and deglaze the pan.
- Add the broth and cream, add the mustard then bring to a boil and simmer to thicken, about 2-4 minutes, before mixing in the cheese and miso and removing from the heat.
- Season with salt and pepper to taste, toss with the roasted potatoes and enjoy!
- Add 1 ounce dried porcini mushrooms by soaking them in 1/2 cup boiled water for 20 minutes, chopping them and adding them to the sauce with the broth for even more mushroom flavour!