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

review

Recipe by

barbara lentz

@blentz8

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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potato, mushroom, & pea alfredo

Ingredients For potato, mushroom, & pea alfredo

How To Make potato, mushroom, & pea alfredo

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