Creamy Garlic Butter Tuscan Mushrooms

Introduction

There’s something absolutely magical about mushrooms when they’re cooked in a creamy garlic butter sauce. Seriously, it’s like they absorb all the delicious flavors and turn into the ultimate comfort food. But when you add a touch of sun-dried tomatoes, fresh spinach, and a little Parmesan, it takes this dish from comforting to downright spectacular. Creamy Garlic Butter Tuscan Mushrooms are my go-to when I want a side dish that feels fancy yet is super simple to whip up.

I first discovered this recipe on a cozy night in when I was craving something savory but light enough to enjoy without feeling weighed down. I had a bunch of mushrooms and some leftover garlic butter—why not make something incredible out of it? Fast forward to now, and these mushrooms have become a staple in my kitchen. They’re perfect for a dinner party or a weeknight meal and pair wonderfully with pretty much everything. Whether you serve them over pasta, alongside grilled chicken, or even on a bed of mashed potatoes, these mushrooms shine in every way.

Why You’ll Love This Recipe

1. So Easy to Make: With minimal prep and simple ingredients, these mushrooms come together in less than 30 minutes.
2. Rich and Flavorful: The garlic butter sauce is silky and full of savory goodness, while the sun-dried tomatoes and spinach bring that fresh, Mediterranean flair.
3. A Perfect Side Dish: These mushrooms are the perfect accompaniment to almost any main dish—steak, chicken, or even just a hearty slice of bread.
4. Full of Flavor: The creaminess balances the earthy mushrooms, and the slight tang from the sun-dried tomatoes adds a delightful contrast.

Plus, this recipe is versatile—you can swap out ingredients to make it fit your dietary preferences or what you have in your pantry. I promise, these will become your new favorite way to eat mushrooms.

Preparation Time and Servings

• Total Time: 25 minutes
• Servings: 4-6 servings (depending on how hungry you are!)

Nutrition Facts

• Calories per serving: 210
• Protein: 4g
• Carbs: 10g
• Fat: 18g

Ingredients

• 1 lb (450g) white or cremini mushrooms, cleaned and sliced
• 2 tbsp olive oil (for sautéing)
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, drained and chopped
• 1 cup fresh spinach, roughly chopped
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish (optional)
• 1 tbsp lemon juice (optional, for a little brightness)

• Mushrooms: The mushrooms are the star of this dish. I prefer white or cremini mushrooms because they’re tender and soak up the garlic butter beautifully, but any variety will do.
• Sun-dried Tomatoes: These add a touch of tang and a deep, rich flavor that contrasts perfectly with the creaminess of the sauce. If you can, get them packed in oil—they’re a little more tender and flavorful.
• Spinach: Fresh spinach wilts down quickly and adds a nice color and freshness to the dish, along with a pop of nutrients.
• Parmesan Cheese: This cheesy goodness brings everything together and adds a salty bite. Don’t skip this—freshly grated Parmesan will melt perfectly into the sauce.
• Heavy Cream: This is what makes the sauce rich and velvety. If you’re looking to cut down on calories, you can try half-and-half or a plant-based cream, but heavy cream is what makes this dish luxurious.

Step-by-Step Instructions

1. Prep the Mushrooms
Start by cleaning the mushrooms. You can use a damp paper towel to wipe off any dirt. Slice them into even pieces—about 1/4-inch thick slices work best. You want them to cook evenly in the pan.

2. Heat the Pan
Place a large skillet or sauté pan over medium heat. Add the olive oil and butter. Let the butter melt into the oil (this helps prevent the butter from burning).

3. Sauté the Mushrooms
Once the butter is melted and bubbling, add the sliced mushrooms to the pan. Spread them out so they have room to cook. Sauté the mushrooms for about 5-7 minutes, stirring occasionally. You want them to be golden brown and softened. This step is key to getting that rich, deep flavor.

4. Add the Garlic
Add the minced garlic to the pan and cook for another 1-2 minutes, stirring constantly. Be careful not to let the garlic burn—it can get bitter fast. The garlic should become fragrant and slightly golden.

5. Stir in the Sun-Dried Tomatoes and Spinach
Add the chopped sun-dried tomatoes to the pan. Stir them around and let them cook with the mushrooms for a minute. Then toss in the spinach. Stir everything together until the spinach wilts down, which should only take a minute or two.

6. Make the Sauce
Now, pour in the heavy cream and stir it in. Bring the mixture to a gentle simmer. Let it cook for another 2-3 minutes, allowing the cream to thicken and the flavors to meld together. If you want a thicker sauce, you can let it simmer a little longer.

7. Add the Parmesan
Sprinkle in the grated Parmesan cheese and stir until it’s melted into the sauce. This will give the dish that creamy, cheesy richness you’re after.

8. Season
Season with salt and pepper to taste. I like to add a little extra pepper to give it a bit of a kick, but adjust the seasoning based on your preferences. You can also add a squeeze of lemon juice at this point if you like a bit of brightness.

9. Serve and Garnish
Once everything is combined and the sauce is nice and creamy, remove the pan from the heat. Garnish with fresh basil or parsley for a pop of color and flavor. Serve immediately!

How to Serve

• Serve these Creamy Garlic Butter Tuscan Mushrooms over a bed of pasta for a decadent main dish.
• Pair them with grilled chicken or steak for a satisfying meal.
• Spoon them onto a slice of toasted sourdough bread for a cozy, comforting appetizer or side.
• Serve alongside mashed potatoes for a creamy, comforting pairing.

Additional Tips

1. Use Fresh Mushrooms: The fresher the mushrooms, the better the flavor. Don’t use pre-sliced mushrooms—they can be a bit dried out and lose their flavor during cooking.
2. Don’t Overcrowd the Pan: If your pan is too crowded, the mushrooms will steam instead of sauté. Cook them in batches if necessary.
3. Add Extra Garlic: If you’re a garlic lover, feel free to add an extra clove or two. The garlic really makes this dish!
4. Make It Spicy: For a little kick, sprinkle in some red pepper flakes when adding the garlic.
5. Customize the Greens: If spinach isn’t your thing, you can swap it for kale, arugula, or even some fresh herbs.

Recipe Variations

• Vegetarian Option: This recipe is already vegetarian, but for added protein, toss in some cooked lentils or beans.
• Gluten-Free: Serve over gluten-free pasta or rice for a gluten-free meal.
• Vegan Option: Swap the heavy cream for coconut cream or a plant-based alternative, and use dairy-free Parmesan for a vegan version.
• Make it Spicy: If you like a little heat, add some red pepper flakes to the sauce or sprinkle a pinch on top before serving.
• Different Mushrooms: While cremini or white mushrooms are classic, you can experiment with portobello, shiitake, or oyster mushrooms for different textures and flavors.

Serving Suggestions

• Pair this dish with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
• A side of roasted vegetables, such as asparagus or Brussels sprouts, would complement the rich, creamy sauce.
• For a kid-friendly version, serve these mushrooms with buttered noodles or on a pizza crust.
• A fresh salad with mixed greens and a lemon vinaigrette would provide a refreshing contrast to the richness of the mushrooms.

Freezing and Storage

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or in a pan over low heat to avoid separating the cream.
• Freezing: I don’t recommend freezing this recipe as the cream may separate when thawed. But it’s so quick to make, you might not even need to freeze it!

Special Equipment

• Large Skillet or Sauté Pan: A heavy-duty pan is best for cooking the mushrooms evenly.
• Garlic Press: If you want to save time, a garlic press is perfect for mincing garlic quickly.
• Wooden Spoon: Great for stirring and scraping up any delicious brown bits off the bottom of the pan.

FAQ Section

Can I use frozen spinach?
Frozen spinach works fine, but be sure to thaw and drain it well before adding it to the dish. You don’t want any excess water in the sauce.

Can I use dried sun-dried tomatoes?
Yes! Just rehydrate them in warm water for about 10 minutes before chopping and adding to the dish.

How can I make this ahead?
You can prep the mushrooms and garlic butter sauce ahead of time, but I recommend cooking everything fresh for the best texture.

Can I make this without Parmesan?
Absolutely! If you’re dairy-free or just don’t have Parmesan, you can skip it or add a dairy-free alternative.

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Conclusion

I’m so excited for you to try these Creamy Garlic Butter Tuscan Mushrooms! They’ve quickly become a household favorite, and I’m sure they’ll be the star of your next meal, too. Whether you’re making them for a special dinner or just as a cozy side dish for a busy weeknight, this recipe is bound to be a hit. Don’t forget to snap a photo and tag me on Instagram—I love seeing your culinary creations!

Happy cooking!