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

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.

Ingredients

Units Scale
  • 2 pounds baby potatoes or larger yellow/red potatoes, cut into 1-1.5 inch pieces
  • 1 medium onion, finely chopped
  • 3 cups mushrooms, sliced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://cookedbyandy.com/mushroom-potatoes-with-creamy-parmesan-and-garlic-sauce-a-comforting-flavor-packed-side/