Description
Creamy Tuscan Mushrooms is a rich and flavorful dish featuring sautéed mushrooms in a luscious creamy sauce infused with sun-dried tomatoes, garlic, spinach, and Parmesan cheese. This easy stovetop recipe makes a perfect side or a hearty vegetarian main when served with pasta, rice, or crusty bread.
Ingredients
Units
Scale
Mushrooms
- 1 pound (16 oz.) mushrooms (white, button, or baby bella)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 3 tablespoons olive oil, divided (or oil from sundried tomatoes)
Vegetables and Aromatics
- 1/2 cup diced onion (about 1 small onion)
- 3 cloves garlic, minced
- 1/4 cup sun dried tomatoes packed in oil, drained, patted dry, chopped
- 5 ounces baby spinach, roughly chopped
Other
- 1 cup heavy cream
- 1/4 teaspoon dried oregano
- 1 cup shredded Parmesan cheese, lightly packed
- 6 to 8 fresh basil leaves, chopped
Instructions
- Prepare Mushrooms: Clean the mushrooms and cut into halves or quarters if they are large to ensure even cooking.
- Sauté Mushrooms: Heat 2 tablespoons of olive oil in a large skillet over high heat. Add the mushrooms, sprinkle with salt and pepper, and cook, stirring occasionally, until they turn golden brown and start releasing their liquid, about 3 to 4 minutes. Remove the mushrooms from the pan and set aside in a bowl.
- Cook Onion and Garlic: Add the remaining 1 tablespoon of oil to the skillet and reduce heat to medium. Add the diced onion and minced garlic. Cook, stirring frequently, until the onions are soft and translucent, about 2 to 3 minutes.
- Add Cream and Tomatoes: Stir in the heavy cream, chopped sun-dried tomatoes, and dried oregano. Bring the mixture to a simmer and cook for 1 to 2 minutes until the sauce begins to thicken slightly.
- Wilt Spinach: Reduce heat to medium-low. Add the roughly chopped baby spinach and cover the skillet with a lid. Cook for 2 to 3 minutes until the spinach has wilted, stirring once or twice as needed.
- Combine Mushrooms and Cheese: Return the cooked mushrooms to the skillet and stir in the shredded Parmesan cheese. Cook for another 2 to 3 minutes until the sauce reaches your desired thickness and the cheese is melted.
- Add Basil and Serve: Stir in the chopped fresh basil leaves. Serve the creamy Tuscan mushrooms warm, pairing them with pasta, rice, bread, or as a side dish to meats.
Notes
- Storage & Reheating: Store leftovers in the refrigerator for up to three days. Reheat gently in a skillet over low heat to prevent the cream sauce from curdling. Microwave reheating is possible but reheat slowly and avoid boiling.
- Sun-Dried Tomatoes: If using sun-dried tomatoes not packed in oil, soak them in water, drain well, and pat dry before chopping. Follow packaging instructions for best results.
- Serving Suggestions: This dish pairs beautifully with pasta, rice, or crusty bread. It also works well as a side to steaks, chicken, or pork dishes.
Nutrition
- Serving Size: 1/4 of recipe (approximately 1 cup)
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 55 mg
