Roasted Baby Potatoes in a Homemade Mushroom Sauce

Making this meal all in one pan saves time and dishes!


1.5 pounds baby OR Creamer potatoes, washed and left whole
2 large portobello mushrooms, halved and sliced ¼-1/2 inch thick
8 oz button mushrooms, sliced
3 garlic cloves, minced
2 tbsp. olive oil
3 tbsp. balsamic vinegar
Salt and pepper
¼ tsp. red chili flakes
¼ tsp. ground thyme
⅔ cup vegetable broth
½ cup heavy whipping cream
⅓ cup white OR red wine (can omit and use more broth)
¼ cup chives, chopped (about 30 grams or 1 oz)
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