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Creamy Tuscan Mushrooms Recipe

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4 from 4 reviews

Creamy Tuscan Mushrooms is a rich and flavorful vegetarian dish featuring sautéed mushrooms in a luscious cream sauce infused with sun-dried tomatoes, garlic, spinach, and Parmesan cheese. Perfect as a side or a hearty main served over pasta, rice, or crusty bread.

Ingredients

Mushrooms

  • 1 pound (16 oz.) mushrooms (white, button, or baby bella)
  • 3 tablespoons olive oil, divided (or oil from sun-dried tomatoes)
  • ½ teaspoon kosher salt
  • ¼ teaspoon coarse ground black pepper

Vegetables and Aromatics

  • ½ cup diced onion (about 1 small onion)
  • 3 cloves garlic, minced
  • ¼ cup sun-dried tomatoes packed in oil, drained (reserve oil!), patted dry, chopped
  • 5 ounces baby spinach, roughly chopped

Other Ingredients

  • 1 cup heavy cream
  • ¼ teaspoon dried oregano
  • 1 cup shredded Parmesan cheese, lightly packed
  • 6 to 8 fresh basil leaves, chopped

Instructions

  1. Prep Mushrooms: Clean the mushrooms thoroughly and cut them into halves or quarters if they are large to ensure even cooking and proper texture.
  2. Cook Mushrooms: Heat 2 tablespoons of olive oil in a large skillet over high heat. Add the mushrooms, season with kosher salt and black pepper, and cook, stirring occasionally (not constantly), until the mushrooms are golden brown and begin to release their liquid, about 3 to 4 minutes. Remove the mushrooms from the pan and place them in a bowl; set aside.
  3. Sauté Onion and Garlic: Add the remaining 1 tablespoon of olive oil to the pan and lower the heat to medium. Add the diced onion and minced garlic, cooking while stirring frequently for 2 to 3 minutes or until the onions turn soft and translucent.
  4. Make Sauce: Pour in the heavy cream, add the chopped sun-dried tomatoes and dried oregano. Stir to combine and bring the mixture to a gentle simmer. Cook for 1 to 2 minutes, allowing the sauce to start thickening.
  5. Add Spinach: Reduce the heat to medium-low, add the roughly chopped baby spinach, and cover the pan. Let the spinach wilt for 2 to 3 minutes, stirring once or twice as needed.
  6. Combine: Stir in the shredded Parmesan cheese and the cooked mushrooms. Continue cooking for another 2 to 3 minutes until the sauce reaches your desired consistency and everything is heated through.
  7. Serve: Remove from heat, stir in the chopped fresh basil leaves, and serve immediately. This dish pairs wonderfully with pasta, rice, or crusty bread.

Notes

  • For a lighter version, substitute heavy cream with half-and-half or coconut milk, though the sauce will be less rich.
  • You can use oil from the sun-dried tomatoes in place of some of the olive oil for more depth of flavor.
  • This dish can be served as a hearty vegetarian main dish or as a flavorful side to grilled meats or fish.
  • Adding a pinch of red pepper flakes during the onion and garlic sauté step will add a subtle heat if desired.
  • Ensure not to stir mushrooms constantly when browning; this helps them develop a nice caramelized crust.

Find it online: https://yumntasty.com/creamy-tuscan-mushrooms-recipe/