Mushroom Potatoes with Creamy Wine Sauce

The temperatures have dropped significantly in the past couple of weeks and I was craving for some comfort food while sticking to my new year resolution of reducing meat and fish consumption. The Mushroom Potatoes with Creamy Wine Sauce are perfect for that, not only it tastes delicious, there is mostly nothing to do except mince the garlic and slice the mushrooms!!

Mushroom Potatoes with Creamy Wine Sauce - The Beginner's Cookbook Recipe
Mushroom Potatoes with Creamy Wine Sauce – The Beginner’s Cookbook Recipe

What you need:

  • A knife and a chopping board
  • Ideally a skillet that can go in the oven and on the hob like a cast iron casserole. Otherwise use 1 oven proof dish and one big pan with high edge.
  • A small pot to prepare the vegetable broth

Ingredients for 2 persons:

  • 700 gr baby potatoes
  • 350 gr mushrooms (I used chestnut mushrooms)
  • 3 garlic cloves
  • 1 vegetable stock cube
  • 1/2 cup creme fraiche
  • 1/2 cup white wine
  • Thyme sprigs
  • 20 gr chives
  • 2 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • Salt & pepper

Before you start:

  • Slice the mushrooms in thick slices as they will reduce in the oven
  • Mince the garlic cloves
  • Prepare the vegetable broth adding the vegetable stock cube cut in small pieces to 1 cup of water in a small pot over medium-high heat for a few minutes. Once the cube dissolved, set aside.

Ready to go?

  • Preheat the oven to 200 degrees C
  • In a skillet (or oven proof dish), add:
    • Baby potatoes
    • Sliced mushrooms
    • Minced garlic cloves
    • Olive oil
    • Balsamic vinegar
    • Thyme sprigs
    • Salt & pepper
  • Stir well so the potatoes and the mushrooms are evenly coated. Spread the potatoes and roast for 15 minutes.
  • Remove from the oven to stir again and cook for another 15 minutes (some of my potatoes were a bit bigger than usual so I had to cook them a bit longer; do so if it doesn’t feel tender when you insert a knife in the potatoes).
  • Remove from the oven and put the dish on the hob over medium heat (time to switch to a big pan if you don’t have a cast iron casserole).
  • Pour in the wine and once it disappears (usually after 5 minutes), add:
    • Creme fraiche
    • Vegetable broth
    • 2/3 of the chopped chives (keep the remaining 1/3 for later)
  • Stir and cook for 5 to 10 minutes on low heat (it should simmer gently)
  • Serve immediately adding the rest of the chopped chives and…


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2 Comments Add yours

  1. This is so divine looking – awesome stuff
    I am working my way through the Participating Food Blogs done by wegrazetogether and found your blog. I am glad to meet fellow foodies. Please feel free to hop over to my end and see what’s cooking in our kitchens. I will follow you through my reader feed. Thanks


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