Creamy Tuscan Marry Me Mushrooms
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
4 serving
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Calories
344 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Creamy Tuscan Marry Me Mushrooms
Description
This recipe begins by melting butter with a blend of salt, oregano, crushed red pepper flakes, smoked paprika, and ground black pepper to build a flavorful base. Button mushrooms, cherry tomatoes, minced garlic, and chopped sun-dried tomatoes are added and cooked uncovered to allow moisture to evaporate, concentrating the flavors and thickening the sauce.
Vegetable broth is then stirred in to further deglaze and cook until the sauce thickens again. Removing from heat, the dish is finished by stirring in heavy cream, grated Parmesan cheese, and fresh chopped basil, which creates a luscious, creamy sauce with savory and slightly spicy notes. The mushrooms keep a tender texture while absorbing the rich sauce.
Creamy Tuscan Marry Me Mushrooms pair well with pasta dishes, creamy risottos, or as a topping for toasted bread, showcasing their versatile flavor and texture. The use of sun-dried tomatoes adds a mellow tang and depth, differentiating the sauce from other creamy mushroom preparations. Adjusting the pepper flakes can control spiciness to preference.
Letting the mushrooms cook long enough to release their liquid is crucial to prevent a watery sauce. Simmering uncovered to reduce excess liquid concentrates the flavors and achieves the ideal sauce consistency.
Ingredients
- 2 Tbsp butter 28 g, unsalted
- ½ tsp salt
- ½ tsp oregano
- ½ tsp crushed red pepper flakes
- ½ tsp smoked paprika
- ¼ tsp black pepper ground
- 16 oz button mushrooms 453 g
- 10 oz cherry tomato 283 g
- 4 cloves garlic minced
- ½ cup sun-dried tomatoes roughly chopped
- 1 cup vegetable broth 236 mL
- 1 cup heavy cream 236 mL
- ½ cup Parmesan Cheese 40 g, grated
- 2 Tbsp basil fresh, chopped
Instructions
- Flavor Base: Heat 2 Tbsp unsalted butter, ½ tsp each salt, oregano, crushed red pepper flakes, smoked paprika, and ¼ tsp ground black pepper in a large saute pan or pot over medium heat until butter is melted, about 1 minute.
- Fillings: Add 16 oz button mushrooms, 10 oz cherry tomatoes, 4 cloves garlic, and ½ cup sun-dried tomatoes. Cook uncovered, stirring often, until mushrooms sweat out their moisture and excess liquid has evaporated, turning the tomatoes into a thick sauce, about 15 minutes.
- Broth: Stir in 1 cup vegetable broth and continue cooking until sauce thickens again, about 10 minutes.
- Finish: Remove from heat. Stir in 1 cup heavy cream, ½ cup grated parmesan, and 2 Tbsp fresh chopped basil. Serve warm with rice, pasta, or crusty bread.
Notes
- Button mushrooms provide the ideal texture and size; cremini or finely diced portobello mushrooms can be used as alternatives.
- Allow mushrooms to cook long enough to release and reabsorb their liquid to avoid a watery sauce; simmer uncovered until sauce thickens.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4serving
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 344kcal | 17% |
| Carbohydrates | 9.8g | 3% |
| Protein | 8.4g | 17% |
| Fat | 31.6g | 49% |
| Saturated Fat | 19.7g | 99% |
| Cholesterol | 112mg | 37% |
| Sodium | 499mg | 21% |
| Potassium | 471mg | 10% |
| Fiber | 1.9g | 8% |
| Sugar | 4.3g | 9% |
| Calcium | 187mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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