If you love rich, creamy flavors with hearty ingredients, these Mushroom Potatoes with Creamy Parmesan and Garlic Sauce are a must-try! Perfectly roasted potatoes and tender mushrooms get coated in a velvety, garlicky Parmesan sauce that makes every bite pure comfort. Whether you serve this as a side dish or enjoy it on its own, it’s an easy yet indulgent recipe that’s guaranteed to be a crowd-pleaser.

Why You’ll Love This Recipe

Rich and Creamy – The Parmesan garlic sauce is ultra-luxurious and coats everything beautifully.
Easy Yet Impressive – Simple ingredients, big flavors, and a restaurant-quality dish in under 30 minutes!
Perfect Side Dish – Pairs well with chicken, steak, or even pasta for a complete meal.
Comforting and Satisfying – Crispy potatoes, earthy mushrooms, and creamy sauce make for the ultimate cozy dish.

Ingredients

You’ll need just a handful of ingredients to bring this dish together (full list of ingredients below):

Baby potatoes (or Yukon Golds for that buttery texture)
Cremini or button mushrooms for that deep, earthy flavor
Garlic and butter for richness
Heavy cream for a luscious sauce
Parmesan cheese for a sharp, nutty bite
Fresh herbs like thyme or parsley for garnish

Directions

Step 1: Roast the Potatoes

Preheat your oven to 400°F (200°C). Cut the baby potatoes into halves (or quarters if they’re large). Toss them with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20-25 minutes until golden and crispy.

Step 2: Sauté the Mushrooms

While the potatoes are roasting, heat a large pan over medium heat. Add a little butter and sauté the mushrooms until they’re soft and slightly golden. Sprinkle with salt and let them release their juices.

Step 3: Make the Garlic Parmesan Sauce

Add minced garlic to the mushrooms and cook for 1-2 minutes until fragrant. Pour in the heavy cream, stirring continuously. Let it simmer for a couple of minutes, then stir in grated Parmesan cheese. Keep stirring until the sauce thickens.

Step 4: Combine Everything

Once the potatoes are done roasting, toss them into the pan with the mushrooms and sauce. Stir gently so everything gets evenly coated.

Step 5: Finish and Serve

Garnish with fresh parsley and an extra sprinkle of Parmesan. Serve hot and enjoy the creamy, savory goodness!

Expert Tips and Tricks

Crispier Potatoes? Roast them at a high temperature and avoid overcrowding the pan for maximum crispiness.
Don’t Overcook the Mushrooms – Cook them just until they release their moisture and turn golden, but don’t let them get soggy.
For a Lighter Version – Swap the heavy cream for half-and-half or a mix of milk and a little cornstarch.

Recipe Variations and Possible Substitutions

Add Protein – Stir in cooked chicken, bacon, or even shrimp for a complete meal.
Make It Spicy – Add a pinch of red pepper flakes or a drizzle of hot sauce for some heat.
Use Different Cheeses – Try Gruyère or white cheddar for a twist on the classic Parmesan sauce.

Serving and Pairing Suggestions

This dish is incredibly versatile! Here are some great ways to serve it:

With Grilled Chicken – The creamy sauce complements grilled or roasted meats beautifully.
Alongside Steak – A perfect alternative to mashed potatoes for a steakhouse-style dinner.
Over Pasta or Rice – Turn it into a full meal by serving it over your favorite carb.
With a Side of Crusty Bread – Because you’ll want to soak up every last bit of that sauce!

Storage and Reheating Tips

Refrigerate – Store leftovers in an airtight container for up to 3 days.
Reheat – Warm in a skillet over low heat, adding a splash of cream or broth to loosen up the sauce.
Freezing? Not recommended, as the creamy sauce may separate when thawed.

FAQs

1. Can I make this ahead of time?
Yes! Roast the potatoes and cook the mushrooms in advance, then just reheat and add the sauce before serving.

2. What kind of mushrooms work best?
Cremini, button, or even shiitake mushrooms work well in this dish. Just avoid using canned mushrooms, as they won’t have the same texture.

3. Can I use milk instead of heavy cream?
You can, but the sauce won’t be as thick and rich. If using milk, add a little cornstarch or flour to help thicken it.

4. How do I prevent the sauce from becoming too thick?
If the sauce gets too thick, just stir in a splash of milk or broth until it reaches your desired consistency.

Conclusion

These Mushroom Potatoes with Creamy Parmesan and Garlic Sauce are the ultimate comfort food—rich, savory, and incredibly satisfying. Whether you serve them as a side or make them the star of your meal, this dish is sure to be a favorite. Give it a try, and don’t be surprised if it disappears from the table in minutes!

Mushroom Potatoes with Creamy Parmesan and Garlic Sauce – A Comforting, Flavor-Packed Side

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Mushroom Potatoes with Creamy Parmesan and Garlic Sauce is a delectable dish that combines tender potatoes and savory mushrooms, all enveloped in a rich, garlicky Parmesan sauce. This comforting recipe makes for a perfect side dish or a hearty vegetarian main course.

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Sautéing and Simmering
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the Potatoes:
1. Place the cut potatoes in a large pot and cover with water. Add a generous pinch of salt. Bring to a boil and cook until the potatoes are fork-tender, approximately 15–20 minutes. Drain and set aside.
Sauté the Onions and Mushrooms:
1. In a large skillet over medium heat, melt the butter. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the sliced mushrooms and minced garlic to the skillet. Continue to cook until the mushrooms are browned and have released their moisture, approximately 5–7 minutes.
Prepare the Creamy Sauce:
1. Sprinkle the flour over the sautéed mushrooms and onions, stirring constantly to avoid lumps. Cook for about 1 minute to eliminate the raw flour taste.
2. Gradually pour in the heavy cream, stirring continuously until the mixture thickens. Reduce the heat to low and stir in the grated Parmesan cheese until melted and the sauce is smooth. Season with salt and freshly ground black pepper to taste.
Combine and Serve:
1. Gently fold the cooked potatoes into the creamy mushroom sauce, ensuring each piece is well-coated. Cook for an additional 2–3 minutes to heat through.
2. Transfer to a serving dish, garnish with chopped fresh parsley, and serve warm.

Notes

Variations: For added depth of flavor, consider incorporating a splash of white wine to deglaze the pan after sautéing the mushrooms.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or milk if the sauce has thickened too much.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3g
Sodium: 220mg
Fat: 16g
Saturated Fat: 10g
Carbohydrates: 45g
Fiber: 5g
Protein: 7g
Cholesterol: 50mg