Rich, indulgent, and packed with Tuscan-inspired flavors, these Creamy Garlic Butter Tuscan Mushrooms are the ultimate comfort food. Cooked in a luscious garlic butter sauce with sun-dried tomatoes, spinach, and parmesan, this dish is perfect as a side or a main course for your next cozy night in.
Why You’ll Love This Recipe
- A versatile dish that pairs beautifully with pasta, rice, or mashed potatoes.
- Quick and easy to prepare, making it perfect for weeknights or last-minute dinner plans.
- Bursting with rich and creamy flavors balanced by the freshness of spinach and the tanginess of sun-dried tomatoes.
- A vegetarian dish that even meat lovers will adore.
- Easily customizable to suit different dietary needs or preferences.
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 ounces mushrooms, washed and dried with a paper towel
- 1 small onion, chopped
- 1/2 cup white wine (optional)
- 5 oz sun-dried tomato strips, jarred in oil (reserve 1 tablespoon of the jarred oil for cooking)
- 1 1/2 cups heavy cream
- Salt and pepper, to taste
- 3 cups baby spinach leaves, washed
- 1/2 cup parmesan cheese, freshly grated
- 1 teaspoon cornstarch (optional, for thickening)
- 1 teaspoon dried Italian herbs
- 1 tablespoon fresh parsley, chopped
Directions
- Sauté the Aromatics: Heat a large skillet over medium-high heat. Melt the butter and sauté the onion until transparent. Add the garlic and cook until fragrant, about 1 minute.
- Cook the Mushrooms: Stir in the sun-dried tomatoes with 1 tablespoon of the reserved oil, cooking for 2 minutes to release their flavors. Add the mushrooms and cook for about 5 minutes until they start to soften.
- Deglaze the Pan: Pour in the white wine or broth (optional) and allow it to reduce by half, scraping any browned bits from the bottom of the skillet.
- Simmer the Sauce: Reduce heat to low-medium and add the cream, stirring occasionally until it comes to a gentle simmer. Season with salt and pepper to taste.
- Incorporate the Spinach and Cheese: Add the spinach leaves, letting them wilt in the sauce. Stir in the parmesan cheese until fully melted and combined. For a thicker sauce, mix the cornstarch with 1 tablespoon of water and stir it into the sauce, cooking until it thickens.
- Finish with Herbs: Stir in the dried Italian herbs and garnish with fresh parsley before serving.
- Serve: Enjoy over pasta, mashed potatoes, or rice. For a lighter option, serve with mashed cauliflower, zucchini noodles, or steamed vegetables.
Servings and Timing
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 6
Variations
- Protein Additions: Add grilled chicken, shrimp, or crispy pancetta for a heartier dish.
- Vegan Option: Substitute butter with vegan butter, heavy cream with coconut cream, and parmesan with nutritional yeast.
- Cheese Alternatives: Replace parmesan with pecorino romano or fontina for a different flavor profile.
- Wine-Free Version: Skip the wine and use chicken or vegetable broth instead.
- Extra Veggies: Include diced bell peppers, zucchini, or artichokes for added texture and flavor.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the dish without the spinach for up to 2 months. Thaw overnight in the refrigerator before reheating and add fresh spinach during reheating.
- Reheating: Warm gently on the stovetop over low heat or in the microwave in short bursts, stirring occasionally to maintain the sauce’s creaminess.
FAQs
Can I use different types of mushrooms?
Yes, you can use button mushrooms, cremini, or a mix of wild mushrooms for varied textures and flavors.
Can I skip the sun-dried tomatoes?
Yes, but they add a tangy, sweet depth to the dish. You can substitute roasted red peppers for a similar effect.
What can I use instead of white wine?
Use chicken broth, vegetable broth, or water for a non-alcoholic alternative.
How do I keep the cream from curdling?
Cook the cream over low-medium heat and avoid boiling after adding it to the skillet.
Can I make this dish ahead of time?
Yes, you can prepare it up to a day in advance. Reheat gently and add fresh spinach just before serving.
How do I thicken the sauce without cornstarch?
Simmer the sauce uncovered for a few extra minutes to naturally reduce and thicken.
Can I use half-and-half instead of heavy cream?
Yes, but the sauce may be slightly less rich and creamy.
What pairs well with Tuscan mushrooms?
Serve with crusty bread, pasta, rice, or mashed potatoes. For a low-carb option, pair with roasted vegetables or cauliflower rice.
Can I double the recipe?
Yes, simply double all the ingredients and use a larger skillet. Adjust cooking times as needed.
How do I make the dish spicier?
Add a pinch of red pepper flakes or cayenne pepper for a subtle kick.
Conclusion
Creamy Garlic Butter Tuscan Mushrooms are a rich, flavorful, and versatile dish that’s perfect for any occasion. Whether served as a main course or a side dish, this recipe’s creamy garlic butter sauce, savory mushrooms, and vibrant spinach make it a guaranteed crowd-pleaser. Give it a try and enjoy a taste of Tuscan-inspired comfort at home!
Print
Creamy Garlic Butter Tuscan Mushrooms
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 6
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: Italian
Description
Elevate your dinner with these Creamy Garlic Butter Tuscan Mushrooms! Sautéed mushrooms in a rich, flavorful garlic butter sauce with sun-dried tomatoes, baby spinach, and Parmesan cheese. Perfect as a side dish, topping, or vegetarian main course!
Ingredients
- 2 tablespoons salted butter
- 4 cloves garlic, finely diced
- 21 ounces mushrooms, cleaned and dried
- 1 small onion, chopped
- 1/2 cup white wine (optional)
- 5 ounces sun-dried tomato strips (reserve 1 tablespoon jarred oil)
- 1 1/2 cups heavy cream
- Salt and pepper, to taste
- 3 cups baby spinach leaves, washed
- 1/2 cup Parmesan cheese, freshly grated
- 1 teaspoon cornstarch (optional, mixed with 1 tablespoon water)
- 1 teaspoon dried Italian herbs
- 1 tablespoon fresh parsley, chopped
Instructions
- Prepare the Base:
- Heat a large skillet over medium-high heat. Melt butter and sauté onion until transparent. Add garlic and cook until fragrant (about 1 minute).
- Stir in sun-dried tomatoes with 1 tablespoon of their oil, cooking for 2 minutes to release their flavors.
- Cook Mushrooms:
- Add mushrooms and cook for 5 minutes, letting them absorb the tomato flavors.
- Add Liquid:
- Pour in white wine (if using) and allow it to reduce by half, scraping the skillet’s bottom for extra flavor.
- Make the Cream Sauce:
- Reduce heat to low-medium. Stir in heavy cream and let it gently simmer, stirring occasionally. Season with salt and pepper.
- Finish the Dish:
- Add spinach, letting it wilt into the sauce. Stir in Parmesan cheese and let it melt through. For a thicker sauce, add the cornstarch mixture, stirring until it thickens.
- Season and Garnish:
- Mix in dried Italian herbs and garnish with fresh parsley.
- Serve:
- Serve hot over mashed cauliflower, zucchini noodles, or steamed vegetables for a low-carb option. Alternatively, pair with pasta, rice, or mashed potatoes for a heartier meal.
Notes
- Mushrooms: Button, cremini, or portobello mushrooms work well in this recipe.
- White Wine Substitute: Use vegetable broth if you prefer not to use wine.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.
Nutrition
- Serving Size: 1
- Calories: 373 kcal
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