[wpsf id="622"]

ROASTED POTATO IN CREAMY MUSHROOM AND MISO SAUCE

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)

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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!
Option: 
  • 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!

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