Real Recipes From Real Home Cooks ®

potato, mushroom, & pea alfredo

Recipe by
barbara lentz
beulah, MI

Amazing side dish

yield 4 -6
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For potato, mushroom, & pea alfredo

  • 6 lg
    yukon gold potatoes peeled and cubed
  • 2 Tbsp
    olive oil
  • 8 oz
    mushrooms sliced
  • 3 sm
    shallots chopped
  • 4 clove
    garlic minced
  • 1 tsp
    ground thyme
  • 1 c
    heavy cream
  • 2 c
    parmigiano-reggiano, grated
  • 1 c
    frozen peas
  • salt and pepper
  • fresh parsley chopped

How To Make potato, mushroom, & pea alfredo

  • 1
    Cook the potatoes in salted boiling water. Set aside. Add the oil to large skillet. Saute the shallots, mushrooms and garlic until mushrooms start to get brown. Remove from skillet and set aside. Wipe the skillet out.
  • 2
    Add the heavy cream to the skillet and bring to a boil. Stir in the cheese and thyme. Let the cheese melt. Add the frozen peas. Cook 2 minutes. Add the potatoes and mushroom mixture back into pan.
  • 3
    Taste and season with salt and pepper. Garnish with Parsley

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