Roasted baby potatoes in a creamy mushroom sauce

Creamy spuds using Avonmore Cooking Cream


  • 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
  • ¼ tsp dried chilli flakes
  • 120ml Avonmore Cooking Cream
  • 80ml white wine
  • 2 sprigs of thyme
  • 160ml vegetable stock

To garnish

  • Small bunch of chives, snipped


1          Preheat the oven to 220˚C/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˚C/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 cooking cream and cook until heated through.

7          Garnish with chives and serve immediately.


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