Roast some whole and some halved baby potatoes on sheet pan at 400 F until fork tender. I dressed them with olive oil, s&p, garlic.
In a large sauté pan, brown halved mushrooms till they have some nice brown sear marks. You want a large pan so your mushrooms have the space to get brown without steaming and becoming soft and shapeless. Also, you will be adding the potatoes to this pan so you need some space. I seasoned the mushrooms with s&p, thyme, dried basil, but any hearty herbs will do. Season after they have started browning.
Add the potatoes to the pan, pour in heavy cream to about halfway up potatoes, season with more s&p, Worcestershire and a few tablespoons of balsamic vinegar. Let simmer away about 10 or 15 minutes until the cream has reduced and thickened a bit. Check seasoning and garnish with a handful of fresh dill or any other fresh herb.