Description
A delicious, decadent Creamy Garlic Butter Tuscan Mushrooms dish featuring meaty sautéed mushrooms, tangy sun-dried tomatoes, and fresh spinach in a silky parmesan cream sauce.
Ingredients
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21 oz mushrooms, sliced
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3 cups fresh spinach
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5 oz sun-dried tomatoes, drained
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1.5 cups heavy cream
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1/2 cup grated parmesan
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2 tbsp salted butter
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1 onion, chopped
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4 garlic cloves, minced
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1 tsp dried Italian herbs
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Salt, pepper, and fresh parsley
Instructions
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Sauté onion and garlic in butter until soft and fragrant.
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Add sun-dried tomatoes and cook for 2 minutes to release oils.
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Add mushrooms and sauté until golden brown and tender.
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Pour in heavy cream and Italian herbs. Simmer gently.
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Stir in spinach and parmesan until cheese is melted and leaves are wilted.
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Garnish with parsley and serve warm.
Notes
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To keep the mushrooms firm, avoid salting them until they have started to brown in the pan.
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If the sauce is too thick, add a splash of water or bouillon to reach your desired consistency.
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This dish is excellent when served over a bed of al dente pappardelle pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main/Side
- Method: Sautéing
- Cuisine: Italian-Fusion
Nutrition
- Serving Size: Whole recipe
- Calories: ~2,150 kcal
- Sugar: ~35 g
- Sodium: ~2,400–2,800 mg (varies with sun-dried tomatoes, parmesan, added salt)
- Fat: ~165 g
- Saturated Fat: ~100 g
- Unsaturated Fat: ~55 g
- Trans Fat: ~2 g
- Carbohydrates: ~95 g
- Fiber: ~18 g
- Protein: ~55 g
- Cholesterol: ~420 mg
Keywords: Creamy Tuscan Mushrooms, Garlic Butter Mushrooms, Sun-Dried Tomato Cream Sauce, 30 Minute Vegetarian Dinner, Mushroom Pasta Sauce, Low Carb Tuscan Recipe, Italian Mushroom Skillet