Description
Mushroom Potatoes with Creamy Parmesan and Garlic Sauce is a rich and indulgent dish that combines crispy potatoes, sautéed mushrooms, and a luscious garlic cream sauce. The dish is finished with a generous sprinkle of Parmesan cheese, making it a comforting side or even a main course for mushroom and potato lovers. Perfect for a cozy dinner, this recipe is both savory and satisfying.
Ingredients
Units
Scale
- 4 medium potatoes (peeled and cubed)
- 2 tablespoons olive oil (for frying)
- 2 cups mushrooms (sliced, preferably cremini or button mushrooms)
- 3 cloves garlic (minced)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- Salt and pepper to taste
- Fresh parsley (chopped, for garnish)
- 1/2 teaspoon crushed red pepper flakes (optional, for a bit of heat)
Instructions
- Cook the potatoes: Begin by boiling the cubed potatoes in a large pot of salted water for 10-12 minutes, until tender but not falling apart. Drain and set aside.
- Sauté the mushrooms: In a large skillet, heat olive oil over medium-high heat. Add the sliced mushrooms and cook for about 5-7 minutes, until they release their moisture and become golden brown. Add garlic and thyme, cooking for another 1-2 minutes until fragrant.
- Make the creamy sauce: Add the butter to the skillet with the mushrooms, stirring until melted. Pour in the heavy cream, and bring to a simmer. Allow the sauce to cook for 3-5 minutes, or until it thickens slightly. Stir in the Parmesan cheese and continue stirring until the cheese is fully melted and the sauce is smooth.
- Combine potatoes and sauce: Add the boiled potatoes to the skillet, gently folding them into the creamy mushroom sauce. Season with salt, pepper, and red pepper flakes (if using). Cook for an additional 2-3 minutes to allow the flavors to meld together.
- Finish and serve: Once everything is well-coated and heated through, garnish with fresh parsley and an extra sprinkle of Parmesan cheese if desired. Serve hot
Notes
- You can use any type of potato, but waxy potatoes like Yukon Golds hold their shape best when boiled.
- For a lighter version, you can substitute the heavy cream with half-and-half or whole milk, though the sauce won’t be as rich.
- If you want to add more vegetables, spinach or peas can also be added to the sauce.
- This dish can be served as a side with grilled meats or as a main course for a vegetarian meal.
Nutrition
- Serving Size: 1/4 of the recipe (about 1 cup)
- Calories: 300
- Sugar: 3g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg