A delicious and creamy dish featuring roasted baby potatoes and sautéed mushrooms in a rich Parmesan garlic sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Roasting and Sautéing
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
2 pounds baby potatoes, halved or quartered
2 tablespoons olive oil
1 teaspoon salt, divided
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 tablespoon butter
12 ounces cremini or white button mushrooms, sliced
1 tablespoon olive oil
2 tablespoons butter
4 cloves garlic, minced
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth or vegetable broth
1 cup heavy cream
3/4 cup freshly grated Parmesan cheese
1/2 teaspoon Italian seasoning
Salt and black pepper, to taste
2 tablespoons chopped fresh parsley, plus more for garnish
Instructions
Preheat the oven to 400°F. Line a large baking sheet with parchment paper or lightly grease it.
Place the potatoes in a bowl and toss with olive oil, 1/2 teaspoon salt, black pepper, and paprika. Spread them cut-side down in a single layer. Roast for 25–35 minutes, until golden and tender.
Heat 1 tablespoon olive oil and 2 tablespoons butter in a skillet over medium-high heat. Add mushrooms and cook for 5–7 minutes until golden brown. Add garlic, thyme, and black pepper, cooking for another 30–60 seconds.
In the same skillet, melt 2 tablespoons butter. Whisk in flour and cook for 1 minute. Gradually add broth, then heavy cream and Italian seasoning. Simmer for 3–5 minutes until thickened. Stir in Parmesan until melted.
Add sautéed mushrooms and roasted potatoes to the sauce, tossing to coat. Simmer for 2–3 minutes. Stir in parsley.
Garnish with additional Parmesan and parsley. Serve immediately.
Notes
For a vegetarian option, use vegetable broth instead of chicken broth.
Adjust the thickness of the sauce by adding more broth or cream as needed.
Fresh herbs can enhance the flavor; consider adding thyme or rosemary.