Creamy Garlic Butter Tuscan Mushrooms
Creamy garlic butter Tuscan mushrooms are a rich and savory side dish featuring garlic, sun-dried tomatoes, and fresh herbs cooked in a luscious buttery cream sauce, perfect as a side or vegetarian main.
Ingredients
- 2 tablespoons butter
- 3 cloves garlic minced
- 10 ounces cremini or button mushrooms sliced
- 1/4 cup sun-dried tomatoes chopped
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 cup fresh spinach roughly chopped
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Melt the butter in a large skillet over medium heat.
- Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
- Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until mushrooms are tender and golden.
- Stir in the chopped sun-dried tomatoes and Italian seasoning; cook for another 1-2 minutes.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in the Parmesan cheese until melted and the sauce thickens slightly.
- Add the chopped spinach and cook for 1-2 minutes until wilted.
- Season with salt and pepper to taste.
- Remove from heat, garnish with fresh parsley, and serve immediately.
Notes
- Swap cremini mushrooms with shiitake or portobello for a deeper flavor.
- Add red pepper flakes for a bit of heat.
- For a dairy-free version, use coconut cream and nutritional yeast instead of heavy cream and Parmesan.
- Add fresh thyme or rosemary to enhance herb flavors.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop with a splash of cream or milk to restore sauce texture.
- Recipe is naturally gluten-free; check ingredients to confirm.
- Recipe is keto-friendly and can be made vegan with substitutions.