Ingredients
- 900 grams of Vivaldi Gold potatoes
- 1 medium onion
- 3 cups sliced mushrooms
- 1/3 cup vegetable or beef broth
- 2 cloves garlic
- 2 cups heavy whipping cream
- 1/2 cup grated Parmesan cheese
- salt and pepper
- 1/4 cup chopped fresh flat parsley or 1/8 cup dried
Directions
- Clean potatoes cut in half and place in a pot and cover with water. Add 1 teaspoon of salt. Bring to a boil and boil 15 min until potatoes can be pierced easily with a fork.
- While potatoes are cooking, peel and dice the onion and add to a skillet with 2 teaspoons of olive oil and saute over medium heat until translucent and slightly brown. Remove from pan onto a dish and set aside.
- Add 2 more teaspoons of olive oil and add the mushrooms cooking on high heat, stirring often for 2 minutes.
- Add the broth to the mushrooms and deglaze, scraping any bits stuck and cook until the moisture evaporates.
- Add the onions, cooked potatoes, garlic, heavy cream and salt and pepper to taste keeping in mind the Parmesan will add more saltiness in the end.
- Cook for a couple of minutes until the heavy cream sauce reduces and coats the potatoes.
- Add the grated Parmesan and stir again.
- Add chopped parsley, stir and serve.
Serving size: 8 Recipe courtesy of www.wilcoxfresh.com