1/4 cup chopped fresh flat parsley or 1/8 cup dried
Prep: 10 Minutes; Cook: 35 Minutes
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.