Roasted Potatoes in Creamy Mushroom and Miso Sauce

• Gluten free

• Produce

  • 2 lbs (1 inch potatoes, small
  • 8 oz Cremini mushrooms
  • 2 cloves Garlic
  • 1 Onion, small
  • 1 tsp Thyme

• Canned Goods

  • 1/4 cup Vegetable broth or chicken broth

• Condiments

  • 1 tbsp White miso paste

• Baking & Spices

  • 2 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Oil

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Cream
  • 1/2 cup Parmigiano reggiano

• Beer, Wine & Liquor

  • 1/4 cup White wine, dry

Found on closetcooking.com

Description

Ingredients

• 2 pounds small (1 inch) potatoes, scrubbed
• 1 tablespoon oil
• salt and pepper to taste
• 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)
• salt and pepper to taste

Directions

• 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.
• Meanwhile, melt the butter in a pan over medium heat, add the onions and mushrooms and cook until the mushrooms release their liquids and its 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, 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!

Nutrition