Creamy garlic butter Tuscan mushroom taste as good as it sound. You can serve it alone, over rice, cauliflower, potatoes, steak or whatever your taste buds desire. Either way this Creamy Garlic Butter Tuscan Mushroom is a hit.
Creamy Garlic Butter Tuscan Mushrooms
Ingredients
- 16oz mushrooms (I used portobello)
- 2 Tbsp salted butter
- 4 garlic cloves minced or finely diced
- 1 small onion chopped
- 1/2 cup white wine or broth
- 5oz Sun dried tomatoes and oil
- 1 1/2 cup heavy whipping cream
- 3 cups baby spinach
- Salt and pepper to taste
- 1/2 cup Parmesan cheese freshly shredded
- 1 tsp dried Italian herbs
- 1 Tbsp fresh parsley chopped
Directions
- Heat a large skillet on medium high heat. Melt butter and saute onions until translucent.
- Add garlic and cook until fragrant (about a minute).
- Add sun dried tomatoes and cook for about 2 minutes to release the flavor.
- Add mushrooms and cook for about 5 minutes.
- Pour white wine or broth in and let reduce by about half.
- Reduce heat to low medium heat and add heavy whipping cream to the mix. Stir gently to combine.
- Add salt and pepper and bring to a gentle simmer.
- Add spinach and cook until spinach starts to wilt.
- Add Parmesan and allow sauce to thicken for about a minute or so. Add herbs and parsley for garnish.
- Serve over rice, mashed cauliflower, pasta or smashed potatoes.
