potato, mushroom, & pea alfredo

Name: Potato, Mushroom, & Pea Alfredo
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 6 large yukon gold potatoes peeled and cubed; 2 tablespoon(s) olive oil; 8 ounce(s) mushrooms sliced; 3 small shallots chopped; 4 clove(s) garlic minced; 1 teaspoon(s) ground thyme; 1 cup(s) heavy cream; 2 cup(s) parmigiano-reggiano, grated; 1 cup(s) frozen peas; salt and pepper; fresh parsley chopped

7 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on May 5, 2019

Amazing side dish

Rate

prep time 10 Min

cook time 20 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

6 large yukon gold potatoes peeled and cubed
2 tablespoons olive oil
8 ounces mushrooms sliced
3 small shallots chopped
4 cloves garlic minced
1 teaspoon ground thyme
1 cup heavy cream
2 cups parmigiano-reggiano, grated
1 cup frozen peas
salt and pepper
fresh parsley chopped

How To Make potato, mushroom, & pea alfredo

Step 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.

Step 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.
Step 3

Taste and season with salt and pepper. Garnish with Parsley
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