Description
Creamy Garlic Butter Tuscan Mushrooms is a rich, velvety mushroom dish made with parmesan, sun-dried tomatoes, and spinach in a buttery garlic cream sauce. Perfect for low-carb meals or served over pasta or rice.
Ingredients
2 tablespoons salted butter
4 cloves garlic, finely diced
21 ounces mushrooms, washed and dried
1 small onion, chopped
5 oz sun-dried tomato strips (in oil), reserve 1 tablespoon oil
1 1/2 cups heavy cream
1 pinch salt
1 pinch black pepper
3 cups baby spinach leaves
1/2 cup fresh grated parmesan cheese
1 teaspoon cornstarch (optional)
1 tablespoon water (for cornstarch mix)
1 teaspoon dried Italian herbs
1 tablespoon fresh parsley, chopped
Instructions
1. Heat a large skillet over medium-high heat. Melt butter and sauté onions until translucent.
2. Add garlic and cook for 1 minute until fragrant.
3. Stir in sun-dried tomatoes and reserved oil. Cook for 2 minutes to infuse flavor.
4. Add mushrooms and cook for 5 minutes, stirring occasionally.
5. Reduce heat to low-medium. Pour in cream and simmer gently while stirring.
6. Season with salt and pepper to taste.
7. Add spinach and stir until wilted.
8. Stir in parmesan cheese and let melt into the sauce.
9. If thicker sauce is preferred, mix cornstarch with water and stir into sauce. Simmer until thickened.
10. Stir in Italian herbs and garnish with fresh parsley.
11. Serve hot over mashed cauliflower, zucchini noodles, steamed vegetables, pasta, rice, or mashed potatoes.
Notes
You can substitute heavy cream with light cream or half and half.
Use nutritional yeast for a dairy-free version of parmesan.
To make it spicy, add red chili flakes with the garlic.
Store leftovers in the fridge up to 4 days. Reheat gently to avoid cream separation.
This dish does not freeze well due to the dairy content.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: American