Dijon Mushroom Potatoes
Elevate your side dishes with the irresistible flavors of Dijon Mushroom Potatoes, a creamy, savory medley that combines tender baby potatoes and golden-browned cremini mushrooms in a luscious Dijon mustard and thyme-infused sauce. This comforting recipe delivers gourmet-level flavor with just 45 minutes of preparation, making it perfect for weeknight dinners or special occasions. The rich, velvety sauce, made with heavy cream and vegetable broth, clings beautifully to the potatoes and mushrooms, while a hint of garlic and fresh thyme bring freshness and depth. Serve it as a show-stopping side or enjoy it solo for a satisfying vegetarian dish.
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Recipe Information
Ingredients
- 1.5 pounds Baby potatoes
- 8 ounces Cremini mushrooms
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 Garlic cloves
- 2 tablespoons Dijon mustard
- 1 cup Heavy cream
- 1 cup Vegetable broth
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Chopped parsley (optional)
Instructions
Rinse and halve the baby potatoes. If the potatoes are large, quarter them. Bring a large pot of salted water to a boil and cook the potatoes for 8–10 minutes, until fork-tender. Drain and set aside.
While the potatoes are cooking, clean the cremini mushrooms with a damp cloth and slice them into 1/4-inch thick pieces.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the mushrooms in a single layer and cook without stirring for 3 minutes to allow them to brown. Flip and cook for another 2 minutes. Remove the mushrooms from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Mince the garlic cloves and sauté them for 30 seconds, until fragrant.
Add the Dijon mustard, heavy cream, vegetable broth, thyme leaves, salt, and black pepper to the skillet. Stir well to combine and let the sauce simmer for 3–4 minutes, until slightly thickened.
Return the cooked potatoes and mushrooms to the skillet. Toss them gently in the sauce to coat evenly. Cook for another 2–3 minutes, allowing the flavors to meld.
Remove from heat and garnish with chopped parsley, if desired. Serve warm as a side dish or on its own.
Nutrition Facts
Calories |
1979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.9 g | 181% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 2567 mg | 112% | |
| Total Carbohydrate | 145.3 g | 53% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 12.7 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 209 mg | 16% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 4409 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
