Roasted Potatoes in Creamy Mushroom and Miso Sauce

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!

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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)
• salt and pepper to taste

directions

For the roasted potatoes:

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.

For the creamy mushroom sauce:

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.
3. Add the garlic and thyme and cook for a minute.
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!

Nutrition Facts: Calories 230, Fat 9.7g (Saturated 4.8g, Trans 0), Cholesterol 19mg, Sodium 268mg, Carbs 30g (Fiber 3g, Sugars 3g), Protein 8g

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