POTATO, MUSHROOM, & PEA ALFREDO

Potato, Mushroom, & Pea Alfredo image

Provided by barbara lentz

Time 30m

Number Of Ingredients 11

Previous Next

6 large yukon gold potatoes peeled and cubed
2 Tbsp olive oil
8 oz mushrooms sliced
3 small 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

Steps:

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