Description
Creamy Tuscan Mushrooms is a rich and flavorful dish featuring sautéed mushrooms in a luscious cream sauce with sun-dried tomatoes, garlic, and fresh basil. This easy stovetop recipe combines tender mushrooms and spinach with Parmesan cheese for a comforting side or main dish that pairs beautifully with pasta, rice, or grilled meats.
Ingredients
Units
Scale
Mushrooms
- 1 pound (16 oz.) mushrooms (white, button, or baby bella)
Oil & Seasoning
- 3 tablespoons olive oil, divided (or oil from sundried tomatoes)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
Aromatics
- 1/2 cup diced onion (about 1 small onion)
- 3 cloves garlic, minced
Sauce
- 1 cup heavy cream
- 1/4 cup sun dried tomatoes packed in oil, drained (reserve oil!), patted dry, chopped (if your sun-dried tomatoes aren't packed in oil, see note below)
- 1/4 teaspoon dried oregano
Greens & Cheese
- 5 ounces baby spinach, roughly chopped
- 1 cup shredded Parmesan cheese, lightly packed
- 6 to 8 fresh basil leaves, chopped
Instructions
- Prepare Mushrooms: Clean the mushrooms and cut them into halves or quarters if they are large to ensure even cooking and a perfect texture.
- Sauté Mushrooms: Heat 2 tablespoons of olive oil in a large skillet over high heat. Add the mushrooms, sprinkle with kosher salt and black pepper, and cook while stirring occasionally, allowing them to brown and begin releasing their liquid, about 3 to 4 minutes. Once golden, remove mushrooms from the pan and set aside in a bowl.
- Cook Aromatics: Add the remaining 1 tablespoon of oil to the pan and reduce the heat to medium. Add the diced onion and minced garlic and sauté, stirring frequently, until the onions soften and become translucent, approximately 2 to 3 minutes.
- Add Cream and Tomatoes: Pour in the heavy cream, then add the chopped sun-dried tomatoes and oregano. Bring the mixture to a simmer and cook for 1 to 2 minutes until the sauce starts to thicken slightly.
- Wilt Spinach: Lower the heat to medium-low, add the roughly chopped baby spinach, and cover the pan. Cook for 2 to 3 minutes or until spinach is wilted, stirring once or twice if needed to encourage even cooking.
- Combine and Melt Cheese: Stir in the shredded Parmesan cheese and the cooked mushrooms. Continue cooking for 2 to 3 minutes more, stirring occasionally, until the sauce reaches your desired thickness and the cheese is melted through.
- Finish with Basil and Serve: Remove from heat, stir in the chopped fresh basil leaves, and serve immediately. This dish is delicious on its own or as an accompaniment to pasta, rice, or proteins like chicken and steak.
Notes
- Storage & Reheating: Store leftovers refrigerated for up to three days. Reheat gently in a skillet over low heat to avoid curdling the creamy sauce. Microwave reheating is also possible but warm carefully.
- Sun-Dried Tomatoes: If your sun-dried tomatoes are not packed in oil, soak them in water according to package instructions before draining and patting dry for use in this recipe.
- Serving Suggestions: Serve alongside pasta, rice, crusty bread, or as a flavorful side dish for grilled or roasted meats such as steak, chicken, or pork.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 453
- Sugar: 5g
- Sodium: 761mg
- Fat: 40g
- Saturated Fat: 19g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 84mg
