Side Dishesclosetcooking
Roasted Potatoes in Creamy Mushroom and Miso Sauce
Roasted baby potatoes in a creamy mushroom sauce that is the perfect side dish for that special dinner!
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- pan
📝 Preparation Steps
1
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.
oil1 tablespoon
2
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.
butter2 tablespoons
3
Add the garlic and thyme and cook for a minute.
garlic, chopped2 clovesthyme, chopped1 teaspoon
4
Add the wine and deglaze the pan.
5
Add the broth and cream, bring to a boil and simmer to thicken, about ⏱️ 2-4 minutes, before mixing in the cheese and miso and removing from the heat.
6
Season with salt and pepper to taste, toss with the roasted potatoes and enjoy!
salt and pepper to taste
Nutrition Facts
calories
Calories 230
fat Content
Fat 9.7g
fiber Content
Fiber 3g
sugar Content
Sugars 3g
sodium Content
Sodium 268mg
protein Content
Protein 8g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 19mg
carbohydrate Content
Carbs 30g
saturated Fat Content
Saturated 4.8g
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