Can you put Parmesan cheese on potatoes?

Absolutely! Parmesan cheese adds a delightful nutty flavor and creamy texture to potatoes. It melts beautifully, creating a rich, savory coating that elevates the dish. Whether grated over roasted potatoes or mixed into a creamy sauce, Parmesan complements the earthy taste of potatoes perfectly. Feel free to adjust the amount to match your personal preference.

Can you use cream cheese in a mushroom sauce?

Yes, cream cheese can be a great substitute if you're looking for a thicker, tangy mushroom sauce. It adds creaminess and depth, making your sauce even more indulgent. Simply mix it in after sautéing the mushrooms, allowing it to melt and blend. Just be sure to adjust the seasoning, as cream cheese can have a slightly different flavor profile than heavy cream.

Can you put Parmesan in mushroom sauce?

Definitely! Parmesan cheese pairs wonderfully with mushrooms, enhancing their umami flavor. Stir it in towards the end of cooking to ensure it melts smoothly into the sauce. It will add a savory depth and hint of nuttiness, enriching the overall flavor. Feel free to sprinkle a bit more on top just before serving for an extra cheesy touch.

What pairs best with Parmesan cheese?

Parmesan cheese is incredibly versatile and pairs well with various ingredients. It complements vegetables like asparagus, spinach, and, of course, potatoes. It also works beautifully with pasta, chicken, and seafood. For a perfect pairing, try incorporating herbs like basil, thyme, or parsley to enhance the cheese's savory notes.

Mushroom Potato with Creamy Parmesan

Description

Prep time: 15 m

Ingredients

Scale

2 lbs baby potatoes or larger yellow/red potatoes, cut into 1–1.5 inch pieces

1 medium onion, diced

3 cups mushrooms, sliced

1/4 cup grape juice + a splash of vinegar (Chardonnay *optional)

1 clove garlic, pressed or minced

1 cup heavy whipping cream

1/4 cup Parmesan cheese, grated

Salt to taste

1/2 tsp pepper

1/3 cup chopped fresh flat-leaf parsley

Olive oil

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Instructions

1. Scrub potatoes and cut into pieces if necessary. Boil in salted water for 15-20 minutes until fork-tender. Drain.

2. Heat olive oil in a skillet over medium-high heat. Sauté diced onion until translucent. Remove from skillet.

3. Add more oil and sauté mushrooms on high heat until golden. Add grape juice + a splash of vinegar and deglaze skillet.

4. Return onions to skillet. Add potatoes, garlic, heavy cream, salt, and pepper. Stir and cook until sauce thickens.

5. Stir in Parmesan cheese. Add parsley, stir again, and serve hot.

Notes

Adjust salt after adding Parmesan to avoid over-salting.

For a non-alcoholic version, skip thegrape juice + a splash of vinegar.

Prep Time: 15
Cook Time: 30
Category: Side Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 242 kcal
Sugar: 4 g
Sodium: 122 mg
Fat: 2 g
Saturated Fat: 1 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 6 g
Protein: 9 g
Cholesterol: 4 mg