Description

This Creamy Garlic Butter Tuscan Mushrooms recipe features tender sautéed mushrooms in a rich, garlicky cream sauce with sun-dried tomatoes and fresh spinach, finished with Parmesan cheese and fresh parsley for a flavorful and elegant side dish or light 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)

Cook Mode Prevent your screen from going dark

Instructions

Melt Butter: Melt the butter in a large skillet over medium heat, preparing the base for the sauce and cooking the garlic and mushrooms.
Sauté Garlic: Add the minced garlic to the butter and sauté for about 1 minute until fragrant but not browned, ensuring a rich garlic flavor without bitterness.
Cook Mushrooms: Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they become tender and develop a golden color, releasing their moisture and intensifying flavor.
Add Sun-Dried Tomatoes and Seasoning: Stir in the chopped sun-dried tomatoes and Italian seasoning, cooking for another 1-2 minutes to blend flavors and soften the tomatoes.
Add Heavy Cream: Pour in the heavy cream and bring the mixture to a gentle simmer, allowing the sauce to start thickening and becoming creamy.
Incorporate Parmesan Cheese: Stir in the grated Parmesan cheese until it melts into the sauce, further thickening it and adding a savory depth.
Wilt Spinach: Add the roughly chopped fresh spinach and cook for 1-2 minutes until wilted, adding brightness and freshness to the dish.
Season: Season with salt and pepper to taste, balancing the flavors perfectly.
Serve: Remove from heat, garnish with fresh chopped parsley, and serve immediately for best flavor and texture.

Notes

You can substitute cremini mushrooms with button mushrooms if preferred.
For a lighter version, use half-and-half or milk instead of heavy cream, but the sauce will be less rich.
Sun-dried tomatoes packed in oil will add more flavor than dry ones; drain and chop accordingly.
Serve as a side dish with grilled meats or as a vegetarian main with crusty bread or over pasta.
Fresh spinach can be substituted with kale or Swiss chard for variation.