ROASTED BABY POTATOES IN A CREAMY MUSHROOM SAUCE

• porsi: 4

Bahan-bahan

2 Portobello mushrooms, sliced

1 tbsp olive oil

3 garlic cloves, crushed

2 tbsp balsamic vinegar

Salt and black pepper

700g baby potatoes, washed and left whole

250g chestnut mushrooms, sliced

1/4 tsp dried chilli flakes

120ml double cream

80ml white wine

2 sprigs of thyme

160ml vegetable stock

To garnish:

Small bunch of chives, snipped

Petunjuk

1 Preheat the oven to 2206C/200-c fan/ gas mark 7 and line a large baking tray with parchment paper.

2 Place the Portobello mushrooms into a large bowl and add the olive oil, garlic and balsamic vinegar. Season well and toss to coat. Spread out evenly on the baking tray and bake for 10-15 minutes. Remove from the oven and set aside. Reduce the oven to 200/180"C fan/gas mark 6.

3 Meanwhile, bring a pot of salted water to a boil and cook the potatoes for 8-10 minutes, or until just fork tender. Drain well and pat dry.

4 Place the potatoes onto a baking tray, drizzle generously with oil and season. Bake for 20-25 minutes, or until golden. Remove and set aside.

5 Heat a splash of olive oil in a pan over a medium heat and cook the chestnut mushrooms for 10 minutes or until golden, stirring regularly. Season and sprinkle with chilli flakes. Cook for another 3-4 minutes.

6 Add the wine and thyme sprigs and bubble for 4-5 minutes, using a wooden spoon to scrape any sticky bits off the bottom of the pan. Stir in the Portobello mushrooms, potatoes and vegetable stock and bring to a simmer. Add the cream and cook until heated through.

7 Garnish with chives and serve immediately.