Description
This Creamy Garlic Butter Tuscan Mushrooms recipe is a rich and flavorful stovetop dish featuring tender mushrooms cooked in a savory garlic butter sauce with sun-dried tomatoes, spinach, and Parmesan cheese. Perfect as a side or over your favorite base like mashed cauliflower, pasta, or rice, this recipe offers an indulgent yet simple way to elevate mushroom dishes with creamy textures and vibrant Italian herbs.
Ingredients
Units
Scale
Butter and Aromatics
- 2 tablespoons salted butter
- 4 cloves garlic, finely diced
- 1 small onion, chopped
Mushrooms and Vegetables
- 21 ounces mushrooms, washed and dried with paper towel
- 5 oz sun dried tomato strips, jarred in oil (reserve 1 tablespoon of the jarred oil for cooking)
- 3 cups baby spinach leaves, washed
Liquids and Dairy
- 1/2 cup white wine (optional)
- 1 1/2 cups heavy cream (see notes for substitution)
- 1/2 cup Parmesan cheese, fresh grated
Thickening and Seasoning
- 1 teaspoon cornstarch (optional, mix with 1 tablespoon water for a thicker sauce)
- 1 pinch salt, to taste
- 1 pinch pepper, to taste
- 1 teaspoon dried Italian herbs
- 1 tablespoon fresh parsley, chopped
Instructions
- Heat Butter and Sauté Aromatics: Heat a large skillet over medium-high heat. Melt the butter, add the chopped onion, and sauté until transparent. Then, add the diced garlic and cook until fragrant, about one minute.
- Cook Sun-Dried Tomatoes and Mushrooms: Add the sun-dried tomatoes along with 1 tablespoon of their oil to the butter. Cook for about 2 minutes to release their flavors. Add the mushrooms and cook for approximately 5 minutes, allowing them to absorb the tomato flavors.
- Deglaze the Pan: Pour in the white wine (or broth if preferred), and let it reduce by half while scraping any browned bits off the skillet’s bottom. This step is optional and can be skipped if desired.
- Add Cream and Simmer: Reduce heat to low-medium, add the heavy cream, and gently bring to a simmer, stirring occasionally. Season with salt and pepper to taste.
- Incorporate Spinach and Parmesan: Add the baby spinach leaves and allow them to wilt into the sauce. Then, mix in the fresh grated Parmesan cheese and simmer for another minute until the cheese is melted and integrated.
- Thicken Sauce (Optional): For a thicker sauce, stir in the cornstarch mixture (cornstarch mixed with 1 tablespoon water) into the center of the pan and continue simmering while stirring quickly until the sauce thickens.
- Add Herbs and Garnish: Stir in dried Italian herbs and garnish the dish with freshly chopped parsley.
- Serve: Serve the creamy Tuscan mushrooms over mashed cauliflower, zucchini noodles, steamed vegetables, pasta, mashed potatoes, or rice as desired.
Notes
- You can substitute heavy cream with light (reduced fat) cream or half and half. Half and half is typically a mix of equal parts light cream and milk.
- Add red chili flakes if you prefer a spicy kick to the dish.
- Use fresh Parmesan cheese for best melting and flavor results.
- White wine is optional; vegetable or chicken broth can be used instead or omitted.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 373 kcal
- Sugar: 5 g
- Sodium: 268 mg
- Fat: 31 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 83 mg
