Creamy Garlic Butter Tuscan Mushrooms

Creamy Garlic Butter Tuscan Mushrooms feature tender cremini mushrooms sautéed with fragrant garlic, sun-dried tomatoes, spinach, and Parmesan, all enveloped in a rich and velvety cream sauce. This dish delivers bold, comforting flavors perfect for any meal.

Why You’ll Love This Recipe

This Creamy Garlic Butter Tuscan Mushrooms recipe is irresistibly rich and flavorful, offering a restaurant-quality dish made effortlessly at home. With layers of earthy mushrooms, savory sun-dried tomatoes, and creamy Parmesan sauce, it makes a delicious meatless main course or a luxurious side dish. It is easy, quick, and versatile, pairing beautifully with everything from pasta to grilled meats.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 tablespoons salted butter
• 4 cloves garlic, finely diced
• 21 oz (600 g) cremini mushrooms, washed and dried
• 1 small onion, chopped
• 1/2 cup white wine or chicken broth
• 5 oz (150 g) sun-dried tomato strips in oil (reserve 1 tablespoon oil)
• 1 1/2 cups heavy cream
• Salt and pepper to taste
• 3 cups baby spinach leaves, washed
• 1/2 cup fresh grated Parmesan cheese
• 1 teaspoon cornstarch (optional, mixed with 1 tablespoon water)
• 1 teaspoon dried Italian herbs
• 1 tablespoon chopped fresh parsley (or dried)

Directions

1. Heat a large skillet over medium-high heat and melt the butter.
2. Sauté the chopped onion until transparent, then add the garlic and cook until fragrant, about one minute.
3. Stir in the sun-dried tomatoes along with 1 tablespoon of their oil and cook for about 2 minutes.
4. Add the mushrooms, stirring to coat in the tomato flavors, and cook for 5 minutes.
5. (Optional) Pour in the white wine or chicken broth and allow to reduce by half, scraping any browned bits from the bottom of the pan.
6. Reduce the heat to low-medium, add the heavy cream, and bring to a gentle simmer while stirring occasionally. Season with salt and pepper.
7. Add the spinach leaves and allow them to wilt into the sauce.
8. Stir in the Parmesan cheese and let it melt fully into the creamy mixture.
9. (Optional) For a thicker sauce, add the cornstarch-water mixture and stir until the sauce thickens.
10. Mix in the dried Italian herbs and garnish with chopped parsley.
11. Serve hot over mashed cauliflower, zucchini noodles, pasta, mashed potatoes, or rice.

Servings and Timing

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 340 kcal per serving

Variations

• Chicken or Shrimp Additions: Add cooked chicken breasts or shrimp for a heartier meal.
• Vegan Option: Use plant-based cream and dairy-free Parmesan substitutes.
• Spicy Kick: Add a pinch of red pepper flakes for a little heat.
• Different Greens: Substitute spinach with kale or Swiss chard for a robust texture.
• Cheese Variations: Replace Parmesan with Asiago or Pecorino Romano for different flavor profiles.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm the mushrooms gently over low heat in a skillet, adding a splash of cream or broth if the sauce has thickened too much. Avoid high heat to maintain the creamy texture. Microwaving at medium power is also possible, stirring occasionally to ensure even heating.

FAQs

Can I use other types of mushrooms?

Yes, you can substitute with button mushrooms, portobello, or shiitake mushrooms.

What can I substitute for white wine?

Chicken broth or vegetable broth are excellent substitutes for white wine.

Can I make this dish ahead of time?

Yes, you can prepare it a day in advance and reheat gently before serving.

Is heavy cream necessary?

Heavy cream provides the richest texture, but you can use half-and-half or a plant-based alternative if preferred.

How can I make the sauce thicker?

Use the optional cornstarch slurry or reduce the sauce by simmering it longer.

Can I omit the sun-dried tomatoes?

Yes, but the sun-dried tomatoes add a unique depth of flavor to the dish.

How do I keep the spinach vibrant?

Add the spinach toward the end of cooking and avoid overcooking to maintain its bright green color.

Can I use frozen spinach?

Yes, thaw and drain frozen spinach thoroughly before adding to avoid watering down the sauce.

What is the best way to serve this dish?

It pairs well with pasta, mashed potatoes, cauliflower rice, or crusty bread.

How do I store leftovers?

Store in an airtight container in the refrigerator and consume within 3 days for the best quality.

Conclusion

Creamy Garlic Butter Tuscan Mushrooms are a luxurious, flavor-packed dish that transforms simple ingredients into a comforting, elegant meal. Whether served on its own, paired with pasta, or as a side to your favorite proteins, this versatile recipe will quickly become a staple for cozy dinners and special occasions alike.

Creamy Garlic Butter Tuscan Mushrooms

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These Creamy Garlic Butter Tuscan Mushrooms are rich, velvety, and packed with flavor — sautéed with sun-dried tomatoes, spinach, and Parmesan in a luscious cream sauce, they make the perfect comforting meal or irresistible side dish.

• Author: Asma
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course, Side Dish
• Method: Sautéing, Simmering
• Cuisine: Italian-Inspired, Fusion
• Diet: Vegetarian

Ingredients

• 2 tablespoons salted butter

• 4 cloves garlic, finely diced

• 21 oz (600 g) cremini mushrooms, washed and dried

• 1 small onion, chopped

• 1/2 cup white wine or chicken broth

• 5 oz (150 g) sun-dried tomato strips in oil (reserve 1 tablespoon oil)

• 1 1/2 cups heavy cream

• Salt and pepper to taste

• 3 cups baby spinach leaves, washed

• 1/2 cup fresh grated Parmesan cheese

• 1 teaspoon cornstarch (optional, mixed with 1 tablespoon water)

• 1 teaspoon dried Italian herbs

• 1 tablespoon chopped fresh parsley (or dried)

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Instructions

1. Heat a large skillet over medium-high heat and melt the butter.

2. Sauté the chopped onion until transparent, then add the garlic and cook until fragrant, about one minute.

3. Stir in the sun-dried tomatoes along with 1 tablespoon of their oil and cook for about 2 minutes.

4. Add the mushrooms, stirring to coat in the tomato flavors, and cook for about 5 minutes.

5. (Optional) Pour in the white wine or chicken broth and allow to reduce by half, scraping any browned bits from the bottom of the pan.

6. Reduce the heat to low-medium, add the heavy cream, and bring to a gentle simmer, stirring occasionally. Season with salt and pepper.

7. Add the spinach leaves and allow them to wilt into the sauce.

8. Stir in the Parmesan cheese and let it melt fully into the creamy mixture.

9. (Optional) For a thicker sauce, add the cornstarch-water mixture and stir until thickened.

10. Mix in the dried Italian herbs and garnish with chopped parsley.

11. Serve hot over mashed cauliflower, zucchini noodles, pasta, mashed potatoes, or rice.

Notes

• Substitute the white wine with extra broth for an alcohol-free version.

• Use a mix of cremini and button mushrooms for extra texture and flavor.

• Freshly grated Parmesan melts more smoothly than pre-shredded varieties.

• For a dairy-free version, swap heavy cream with coconut cream and omit Parmesan.

 

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