Mushroom Stroganoff

Adapted from "Organic Baby & Toddler Cookbook" by Lizzie Vann

1 t olive oil
1/2 small onion, chopped
6 small button mushrooms
1/2 small garlic clove, crushed
1 small potato, chopped
2 T milk
3 T water
1/3 c small pasta shapes
1 t fresh parsley (optional)
Grated parmesan cheese (optional)

Cook pasta according to directions.  Set aside.

Heat oil in pan over medium heat.  Fry onion, mushrooms and garlic until soft, about 5 mins.  Add potato, milk, and water to the pan and bring to a boil.  Reduce heat, cover and simmer for 10 minutes, stirring occasionally and adding more liquid as needed.

Add pasta, add parsley or parmesan cheese if desired.

Difficulty	Easy
Does it freeze well?	Yes
Would I eat it?	Yes
Does A like it?	Yes

Notes: I found elbow pasta that says it is made with squash and carrot and I used it for this recipe.  I also used pre-cooked, diced frozen potatoes, since I had them in the freezer.  This probably sped up the cooking time.
Update: A loves this one!  I will want to add more mushrooms next time - I just used the rest of what I had leftover from another recipe the first time I made it.  Would be great with additional vegetables as well.  This works as a finger food, or as a spoon-fed meal.