Creamy Garlic Butter Tuscan Mushrooms
User Reviews
5
Creamy Garlic Butter Tuscan Mushrooms
Description
This recipe starts by sautéing diced onion and finely chopped garlic in salted butter, followed by cooking sun-dried tomatoes along with their infused oil to release their flavor. Mushrooms are added and cooked until tender. Optionally, white wine or broth is added and reduced to concentrate flavors. Heavy cream is then incorporated and gently simmered to form a smooth creamy sauce. The sauce is seasoned with salt, black pepper, and Italian herb blend. Fresh baby spinach leaves wilt in the sauce, and freshly grated Parmesan melts through, enriching the flavor further.
The finished dish features tender mushrooms immersed in a thick, creamy sauce balancing garlic buttery richness with tangy tomato notes and fresh herbs. You can stir in cornstarch mixed with water to thicken the sauce if desired. This side dish complements meats, pasta, or can be served on its own.
Substitutions include using lighter cream or half and half to reduce richness. For extra heat, red chili flakes can be added. Fresh parsley sprinkled on top adds brightness before serving.
Ingredients
- 2 tablespoons butter salted
- 4 cloves garlic finely diced
- 21 ounces mushrooms washed and dried with paper towel
- 1 onion small, chopped
- ½ cup white wine optional
- 5 oz sun-dried tomatoes jarred in oil, reserve 1 tablespoon of the jarred oil for cooking, strips
- 1 ½ cups heavy cream SEE NOTES
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- 3 cups baby spinach leaves washed
- ½ cup Parmesan Cheese fresh grated
- 1 teaspoon cornstarch optional - mix cornstarch with 1 tablespoon water for a thicker sauce.
- 1 teaspoon italian herb blend dried
- 1 tablespoon parsley chopped, fresh
Instructions
- Heat a large skillet over medium-high heat. Melt the butter and sauté onion until transparent; add the garlic and cook until fragrant (about one minute). Cook the sun dried tomatoes and oil in with the butter for about 2 minutes to release all of their flavours. Cook mushrooms in the tomato flavours for about 5 minutes.
- Pour in the white wine or broth (if using), and allow to reduce to half, while scraping any bits off of the bottom of the pan. (SKIP THIS STEP IF YOU WISH.)
- Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
- Add in the spinach leaves; allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
- Mix in the herbs and garnish with parsley.
- Serve over mashed cauliflower, zucchini noodles or steamed veg. Alternatively, serve over pasta, mashed potatoes or rice.
Notes
- Substitute heavy cream with light cream or half and half for a lighter sauce.
- Add red chili flakes to introduce a touch of heat.
- Use freshly grated Parmesan for better melting and flavor.
- Mix cornstarch with water and add for a thicker sauce if desired.
- Reserve some sun-dried tomato oil for cooking to enhance flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 15g | 5% |
| Protein | 10g | 20% |
| Fat | 31g | 48% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 83mg | 28% |
| Sodium | 268mg | 11% |
| Potassium | 891mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 2.829IU | 0% |
| Vitamin C | 34mg | 38% |
| Calcium | 184mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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