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.

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

While the potatoes are cooking, clean the cremini mushrooms with a damp cloth or paper towel and slice them into quarters.

Step 3

Chop the onion finely and mince the garlic cloves.

Step 4

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.

Step 5

Add the minced garlic and cook for another minute until fragrant.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Season with salt, black pepper, and lemon juice to taste. Adjust seasoning as needed.

Step 10

Sprinkle with freshly chopped parsley and serve warm as a side dish or a light main course.

Nutrition Facts

Serving size	(1156.7g)

Amount per serving	% Daily Value*
Calories	1209.6

Total Fat 73.5g	0%
Saturated Fat 35.3g	0%
Polyunsaturated Fat 2.3g
Cholesterol 165.8mg	0%
Sodium 3156.0mg	0%
Total Carbohydrate 117.3g	0%
Dietary Fiber 13.7g	0%
Total Sugars 15.5g
Protein 21.5g	0%

Vitamin D 22.0IU	0%
Calcium 193.4mg	0%
Iron 7.2mg	0%
Potassium 3696.9mg	0%

*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.

Source of Calories

Fat: 54.4%

Protein: 7.1%

Carbs: 38.6%