Creamy Garlic Butter Tuscan Mushrooms
Creamy Garlic Butter Tuscan Mushrooms are a rich, low-carb vegetarian dish featuring sautéed mushrooms in a velvety garlic cream sauce with sun-dried tomatoes, parmesan, and spinach. It's a one-skillet recipe that packs deep umami flavor, ready in just 30 minutes—perfect as a hearty side or satisfying main.
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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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.