Mushroom Potatoes with Creamy Parmesan and Garlic Sauce is a rich, indulgent dish that perfectly combines tender potatoes, savory mushrooms, and a velvety garlic-parmesan sauce. The earthy flavors of mushrooms complement the creamy, cheesy sauce beautifully, making this a comforting side dish or a satisfying vegetarian main. Whether you’re making it for a special dinner or a cozy weeknight meal, this dish is sure to impress.
Why You’ll Love This Recipe?
- Creamy, garlicky, and cheesy—what’s not to love?
- A perfect balance of hearty potatoes and savory mushrooms
- Easy to make with just a few ingredients, yet feels like a decadent treat
- A great way to enjoy a comforting, vegetarian meal
Ingredients
Here’s what you’ll need to make these delicious Mushroom Potatoes with Creamy Parmesan and Garlic Sauce:
- 4 medium potatoes, peeled and cut into cubes
- 2 tablespoons olive oil
- 1 cup mushrooms, sliced (button or cremini mushrooms work great)
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- 1/2 teaspoon thyme or rosemary (optional for extra flavor)
You’ll find the full list of ingredients and measurements below.
Prepare the Potatoes
Start by boiling the potatoes in a pot of salted water for about 10-12 minutes, or until they are tender but not falling apart. Drain the potatoes and set them aside. If you prefer a crispy texture, you can roast the potatoes instead: toss them with a little olive oil, salt, and pepper, and bake them in a preheated oven at 400°F (200°C) for 25-30 minutes, flipping halfway through.
Cook the Mushrooms and Garlic
In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes, until they are golden brown and cooked down. Add the minced garlic and cook for another 1-2 minutes until fragrant, making sure the garlic doesn’t burn.
Make the Creamy Parmesan Sauce
Once the garlic is fragrant, add the butter to the pan and let it melt. Then pour in the heavy cream, stirring to combine with the mushrooms and garlic. Let the mixture simmer gently for 3-4 minutes, allowing the sauce to thicken slightly.
Stir in the grated Parmesan cheese and continue to cook for another 2-3 minutes until the sauce is smooth and creamy. Season with salt, pepper, and thyme (if using).
Combine the Potatoes and Sauce
Add the cooked potatoes to the skillet with the creamy Parmesan sauce. Gently toss the potatoes in the sauce, making sure they are well-coated with the creamy goodness. Let them simmer in the sauce for a couple of minutes to absorb all the flavors.
Final Touches
Once everything is combined and the potatoes are fully coated, garnish with freshly chopped parsley for a burst of color and freshness. You can also add a little extra Parmesan on top if you’re feeling indulgent!
Expert Tips and Tricks
- For extra richness, you can swap out the heavy cream for half-and-half or even full-fat coconut milk if you’re looking for a non-dairy alternative.
- If you like a bit of spice, a pinch of red pepper flakes can add a nice kick to the sauce.
- To make the dish extra luxurious, you can add a tablespoon of cream cheese to the sauce to give it an even thicker, creamier texture.
- Make sure to cook the mushrooms until they’re golden and reduced in size—this will intensify their flavor and add a beautiful depth to the sauce.
Recipe Variations and Possible Substitutions
- Use different types of mushrooms like shiitake, portobello, or oyster mushrooms for a variety of flavors and textures.
- If you’re looking for a lower-carb option, try swapping the potatoes for cauliflower florets or zucchini slices.
- For a dairy-free version, substitute the heavy cream with coconut cream and the Parmesan with a dairy-free cheese alternative.
- Add some cooked chicken, bacon, or sausage for a heartier dish.
Serving and Pairing Suggestions
This Mushroom Potatoes with Creamy Parmesan and Garlic Sauce makes a great side dish, but it can also stand alone as a main course. Here are a few ideas for pairing:
- Serve alongside a simple green salad with a tangy vinaigrette to balance out the richness of the dish
- Pair with grilled chicken, steak, or roasted pork for a well-rounded meal
- A side of steamed vegetables or roasted asparagus would add a nice contrast to the creamy potatoes
Storage and Reheating Tips
If you have leftovers, store them in an airtight container in the fridge for up to 3-4 days. To reheat, warm the dish in a skillet over low heat, adding a splash of cream or milk to loosen the sauce if needed. You can also microwave it, but be sure to stir it occasionally to ensure even heating.
FAQs
Can I make this dish ahead of time?
Yes, you can prepare the potatoes and sauce separately ahead of time and combine them just before serving. Reheat the sauce and potatoes together when you’re ready to eat.
Can I use a different cheese besides Parmesan?
Yes, you can substitute Parmesan with other cheeses like Asiago, Pecorino Romano, or even mozzarella for a melty texture.
Can I add more vegetables to this dish?
Absolutely! You can add spinach, bell peppers, or peas to the dish to make it even more colorful and nutritious.
Can I freeze this dish?
While this dish is best enjoyed fresh, you can freeze the cooked potatoes and sauce separately for up to 2 months. When you’re ready to eat, thaw and reheat on the stove.
Conclusion
Mushroom Potatoes with Creamy Parmesan and Garlic Sauce is the ultimate comfort food. The creamy sauce, combined with the tender potatoes and savory mushrooms, creates a dish that’s hearty, indulgent, and full of flavor. Whether you’re serving it for a special occasion or enjoying it as a weeknight meal, it’s sure to be a crowd-pleaser. Enjoy this rich and creamy treat whenever you want to indulge in a little comfort food
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Garlic Parmesan Mushroom Potatoes: A Creamy, Flavorful Side Dish
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish, Vegetarian
- Method: Stovetop
- Cuisine: American, Comfort Food
- Diet: Vegetarian
Description
Mushroom Potatoes with Creamy Parmesan and Garlic Sauce is a decadent and comforting dish that combines tender potatoes with savory mushrooms in a rich, creamy sauce. The garlic and Parmesan bring bold, savory flavors that make this dish irresistible. It’s the perfect side dish for any meal or can even be served as a main course for vegetarians
Ingredients
- 4 medium-sized potatoes, peeled and diced
- 1 tbsp olive oil
- 1/2 cup onions, finely chopped
- 2 cups mushrooms, sliced (button mushrooms or cremini)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- 1 tbsp butter (optional, for richness)
Instructions
- Prepare the Potatoes: Place the diced potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender (about 10-12 minutes). Drain and set aside.
- Sauté the Mushrooms and Onion: In a large skillet, heat olive oil over medium heat. Add onions and sauté until softened and translucent. Add sliced mushrooms and cook for 5-7 minutes until the mushrooms release their moisture and become tender.
- Add Garlic and Seasoning: Stir in the minced garlic and cook for another minute, until fragrant. Season with salt and pepper to taste.
- Make the Creamy Sauce: Pour in the heavy cream and bring the mixture to a simmer. Reduce heat to low and stir in Parmesan cheese until melted and the sauce thickens, about 3-4 minutes. If the sauce is too thick, add a little bit of milk to reach your desired consistency.
- Combine Potatoes and Sauce: Add the cooked potatoes to the skillet and stir gently to coat the potatoes in the creamy sauce. If desired, stir in a tablespoon of butter for extra richness.
- Garnish and Serve: Garnish with fresh chopped parsley and serve warm.
Notes
- You can add more vegetables like spinach or peas to this dish for extra color and flavor.
- This dish can be made ahead and stored in the fridge for up to 2-3 days. Reheat on the stovetop or in the microwave.
- For a lighter version, you can substitute the heavy cream with half-and-half or a lower-fat milk.
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 280
- Sugar: 3g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg
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