Duesseldorfer Potato Mushrooms
Discover the rustic charm of Duesseldorfer Potato Mushrooms, a hearty and flavorful dish that pairs tender baby potatoes with earthy cremini mushrooms in a creamy mustard sauce. Infused with the bold tang of Düsseldorfer mustard and balanced by a touch of lemon juice, this recipe elevates simple ingredients into a sophisticated side dish or light main course. Sautéed onions, garlic, and golden mushrooms add depth and texture, while a splash of heavy cream and vegetable broth creates a luscious, velvety sauce. Finished with a sprinkle of fresh parsley for a burst of color and freshness, this 35-minute recipe is perfect for any occasion, from cozy family dinners to elegant gatherings.
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Recipe Information
Ingredients
- 500 g baby potatoes
- 250 g cremini mushrooms
- 1 medium yellow onion
- 2 pieces garlic cloves
- 2 tbsp butter
- 1 tbsp olive oil
- 2 tbsp Düsseldorfer mustard
- 100 ml heavy cream
- 100 ml vegetable broth
- 2 tbsp fresh parsley
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp lemon juice
Instructions
Wash the baby potatoes and place them in a pot of salted boiling water. Cook for 10-12 minutes, or until tender but still firm when pierced with a fork. Drain and set aside to cool slightly.
While the potatoes are cooking, clean the cremini mushrooms with a damp cloth or paper towel and slice them into quarters.
Chop the onion finely and mince the garlic cloves.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for another minute until fragrant.
Increase the heat to medium-high and add the mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden and have released their moisture.
Halve or quarter the cooked baby potatoes, depending on their size, and add them to the skillet. Add the remaining 1 tablespoon of butter, and stir until the potatoes begin to brown slightly, about 3-4 minutes.
Lower the heat to medium and stir in the Düsseldorfer mustard, heavy cream, and vegetable broth. Let the mixture simmer gently for 3-4 minutes, allowing the sauce to thicken slightly.
Season with salt, black pepper, and lemon juice to taste. Adjust seasoning as needed.
Sprinkle with freshly chopped parsley and serve warm as a side dish or a light main course.
Nutrition Facts
Calories |
1210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.5 g | 94% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 3156 mg | 137% | |
| Total Carbohydrate | 117.3 g | 43% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 15.5 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 193 mg | 15% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 3697 mg | 79% | |
*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.
