2 pounds baby russet potatoes, depending on size left whole or quartered
2 large portobello mushrooms, halved and sliced 1/4-1/2 thick
8 oz button mushrooms, left whole or sliced
3 garlic cloves, minced
1 TBS olive oil
2 TBS balsamic vinegar
salt and pepper
1/4 tsp. red chili flakes
1/4 tsp. ground thyme
2/3 cup vegetable broth
1/2 cup heavy whipping cream
1/3 cup white or red wine (can omit and use more broth)
1/4 cup chives, chopped (can use dried)
Prep: 15 Minutes; Cook: 60 Minutes
Preheat oven to 425F
Place Potatoes, mushrooms, garlic, olive oil, vinegar, and spices in a large mixing bowl. Toss until evenly coated. Pour in a large cast iron skillet and spread out evenly. Roast for 15 min. Toss and cook for another 15 min. or until the potatoes are fork tender. Remove from the oven and place pan over medium heat.
Pour in wine or broth and cook until dissipated, about 2-3 min. Pour in broth and cream. Sprinkle with half the chives. Bring to a boil and simmer for 5 min. Garnish with remaining chives and serve while hot.
Note: can be done in a baking dish and transferred to a saute pan to finish.