April 25, 2018
Side Dishes, Vegetables, Mushrooms,
Potatoes , Australian, French, Easy/Beginner Cooking, Christmas, Easter, Entertaining, Romantic Dinner, Winter, Weeknight Meals, Oven Roast, Stove Top, Herbs, Spring more
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"I have made a nearly identical recipe to use, although it did not use the potato's.
I saw this made on S.B.S. Food Network Australia and thought it looked interesting using the fingerling's.
If it is as half as good as the mushroom recipe I use, this should be wonderful."
Preheat YOUR oven to 210ºC & place a large roasting pan in the oven to preheat.
Place the potatoes into a large saucepan with a good pinch of salt and enough water to cover by about 3 cm & bring water to the boil over a high heat ~ once the water begins to boil cook potatoes for 5 minutes, then turn off the heat and stand in the water for another 5 minutes. Drain and allow to air dry from the steam a bit.
Remove the hot roasting pan from the oven and quickly scatter the base with half the herbs. Arrange the potatoes over the herbs along with the mushrooms. Drizzle the lemon juice and olive oil over the top, then scatter with the rest of the herbs. Roast for 30-35 minutes, tossing half way through (make sauce at this time), until the potatoes and mushrooms are tender. Once cooked, remove the herbs from the potatoes and serve with sauce drizzled on top (see note below).
Meanwhile make the sauce: Place the wine, shallot and capsicum in a medium saucepan over medium heat. Stir for about 5 minutes or until the wine evaporates. Season the sauce with salt and pepper, then add the mustard, zest and cream & slightly increase the heat and stir for another 8 minutes or until the sauce reduces and thickens. Remove from the heat and stir in the parsley & chives, serve drizzled top of the potatoes & mushrooms.
NOTE: The potatoe's can be served warm, room temperature or if preferred chilled with a drizzle of the sauce, serve the sauce hot/cold matching the temperature of how you serve the dish.
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