Creamy garlic mushrooms are the kind of side dish that regularly steals the show—and this version is no exception. Loaded with rich, savory flavors like garlic butter, sun-dried tomatoes, parmesan, and tender spinach, these Tuscan-style mushrooms bring restaurant-level flavor straight to your kitchen. Best of all? They come together quickly in one skillet and happen to be low carb and gluten-free, too.
Whether you serve them over grilled chicken, spoon them onto a slice of crusty bread, or enjoy them as a satisfying meatless main, this creamy mushroom dish is pure comfort—no heavy prep or complicated steps required.
Why You’ll Love These Creamy Garlic Butter Mushrooms
If you’ve ever felt like mushrooms are a boring side dish, this recipe will change your mind. Here’s why it works so well:
- Ready in 30 minutes
- Keto, low-carb, and naturally gluten-free
- Rich, creamy sauce that’s restaurant-worthy
- Loaded with umami from mushrooms, parmesan, and garlic butter
- Versatile enough for sides, mains, or even pasta topping
This dish is comfort food that still feels a little fancy—and incredibly simple to pull off.
The Key Ingredients (and Why They Matter)
Butter and Garlic – This flavor-packed base is classic for a reason. The butter gives a luxurious richness, and garlic adds that irresistible savory depth. Use fresh garlic for the best results.
Mushrooms – You can use button mushrooms, cremini, or a mix. Sautéing them until golden helps concentrate their flavor and gives a hearty bite.
Sun-Dried Tomatoes – These add sweet-tart intensity and a pop of color. The oil they’re packed in is liquid gold—don’t skip it when cooking.
Spinach – Baby spinach wilts down quickly and adds freshness and color to balance the richness of the cream and cheese.
Heavy Cream – Creates a silky, decadent sauce. For a dairy-free version, you could sub full-fat coconut milk, but the flavor will shift slightly.
Parmesan Cheese – Adds salty, nutty umami and helps thicken the sauce naturally as it melts in.
Herbs – Italian seasoning brings a balanced blend of oregano, basil, and thyme. Fresh parsley at the end brightens it all up.
Prepping Mushrooms for Maximum Flavor
Here’s a trick: don’t wash mushrooms under running water—they absorb moisture like sponges. Instead, gently wipe them clean with a damp paper towel or mushroom brush.
Make sure the mushrooms are completely dry before they hit the pan. This helps them brown properly and soak up the garlicky, buttery goodness instead of steaming in their own liquid.
Step-by-Step: How to Make Creamy Garlic Butter Mushrooms
1. Sauté the Aromatics
Melt salted butter in a large skillet over medium heat. Add finely chopped onion and cook until translucent—this builds the flavor base. Then toss in garlic and stir until fragrant, about 30 seconds to 1 minute.
2. Bring in the Sun-Dried Tomatoes
Add sun-dried tomato strips and a spoonful of their oil. Sauté for 2 minutes—this infuses the butter with a bold, slightly sweet flavor.
3. Cook the Mushrooms
Stir in your mushrooms and sauté for 5–7 minutes, letting them brown and absorb all those layered flavors. Don’t rush this step—it’s where the umami magic happens.
4. Deglaze the Pan
Use a splash of vegetable broth or water to loosen the brown bits on the pan’s bottom. This simple step adds another dimension of flavor and keeps the sauce from burning.
5. Add the Cream
Lower the heat to medium-low and pour in the heavy cream. Let it gently bubble and thicken slightly. Season with salt and pepper to taste.
6. Wilt the Spinach
Stir in the baby spinach. It will look like a lot, but wilts down quickly. Stir until just softened.
7. Melt the Cheese
Add your grated parmesan and let it melt into the sauce. Stir slowly so it integrates smoothly without clumping.
8. Adjust Texture
If you want a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it in. Let it simmer 1–2 minutes more.
9. Finish and Garnish
Sprinkle with dried Italian herbs and fresh parsley. Taste and adjust seasoning. Serve hot and creamy!
Serving Ideas: How to Enjoy Tuscan Mushrooms
This dish is versatile enough to be the star or the supporting act. Try these ideas:
- As a side dish with grilled steak, roasted chicken, or pan-seared fish
- Tossed with pasta like fettuccine, linguine, or even low-carb noodles
- Piled onto crusty bread for a satisfying vegetarian lunch or appetizer
- Over rice, quinoa, or mashed cauliflower for a comforting, grain-free bowl
- Stuffed into baked potatoes for a next-level vegetarian main
Make It Your Own: Ingredient Swaps & Add-Ons
Want to switch things up? Here are some delicious variations:
- Add protein: Toss in cooked shredded chicken, seared tofu, or Italian sausage
- Use different greens: Swap spinach for kale, chard, or arugula
- Make it spicy: Add red pepper flakes or a dash of hot sauce
- Go dairy-free: Use olive oil, coconut cream, and dairy-free parmesan-style cheese
- Try different cheeses: Pecorino Romano or Asiago work beautifully too
Storage & Reheating Tips
Have leftovers? This creamy mushroom dish keeps well!
- Fridge: Store in an airtight container for up to 3 days
- Reheat gently over medium-low heat** with a splash of broth or cream to loosen the sauce
- Not freezer-friendly, as the cream may separate upon thawing
Common Questions & Troubleshooting
Can I use frozen spinach?
Yes, just be sure to thaw and squeeze out excess moisture before adding to the sauce.
Why is my sauce too thin?
Let it simmer a bit longer, or use the optional cornstarch slurry to thicken.
Can I make this ahead?
It’s best fresh, but you can prep the components ahead—cook mushrooms, then refrigerate and add cream and spinach when reheating.
Final Thoughts
Creamy Garlic Butter Tuscan Mushrooms are the kind of dish you’ll want to make again and again. It’s quick, incredibly flavorful, and perfectly satisfying whether you’re low-carb, vegetarian, or just craving a hearty, creamy dish that tastes like it came from a restaurant.
This one-skillet wonder proves that simple ingredients, when handled right, can result in something truly extraordinary. So grab a pan and let the garlic butter magic begin.
Creamy Garlic Butter Tuscan Mushrooms
Ingredients
Main Ingredients
- 2 tablespoons salted butter
- 4 cloves garlic finely chopped
- 600 g mushrooms cleaned and dried
- 1 small onion finely chopped
- 150 g sun-dried tomato strips in oil reserve 1 tablespoon oil for cooking
- 400 ml heavy cream
- to taste salt and pepper
- 350 g baby spinach leaves washed
- 200 g parmesan cheese freshly grated
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional for thickening)
- 1 teaspoon dried Italian herbs
- 1 tablespoon fresh parsley chopped
- 2-3 tablespoons vegetable broth or water for deglazing, optional
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Get It Now!Instructions
Main Instructions
- Heat a large skillet over medium heat. Melt the butter and sauté the chopped onion until soft and translucent.
- Add the finely chopped garlic and stir for about 1 minute until fragrant.
- Stir in the sun-dried tomato strips and 1 tablespoon of their oil. Cook for 2 minutes to release flavor.
- Add the mushrooms and sauté for 5–7 minutes until browned and tender.
- Deglaze the pan with 2–3 tablespoons of vegetable broth or water, scraping up any browned bits. Let it reduce slightly.
- Lower the heat to medium-low. Pour in the heavy cream and let it simmer gently, stirring occasionally.
- Season with salt and pepper to taste. Stir in the baby spinach and cook until wilted.
- Add the grated parmesan cheese and stir until it melts into the sauce.
- Stir in the Italian herbs and, if a thicker sauce is desired, add the cornstarch-water mixture. Cook for another 1–2 minutes.
- Garnish with chopped parsley and serve hot.
Notes
- For the best mushroom flavor, don’t overcrowd the pan. Cook in batches if necessary.
- You can use cremini, button, or mixed mushrooms.
- Store leftovers in the fridge for up to 3 days and reheat gently over low heat.
- Not suitable for freezing due to the cream-based sauce.
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