Roasted Baby Potatoes in a Creamy Mushroom Sauce

Directions

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.