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Creamy Garlic Butter Tuscan Mushrooms smothered in a rich sauce filled with incredible flavours!
LOW CARB AND VEGETARIAN! Mushrooms are seared first in garlic butter infused with sun dried tomatoes before being simmered in the BEST sauce FILLED with parmesan cheese, herbs and spinach. Transform regular mushrooms into a spectacular dish!
Enjoy our Tuscan mushrooms as a main OR as a side to drip over your favourite juicysteak,roast chicken, mashed potatoes OR our buttery cauliflower mash.
Deliciously easy and ready in less than 15 minutes, this will become your NEWfavouriteMushrooms Recipe!
HOW TO MAKE CREAMY GARLIC BUTTER TUSCAN MUSHROOMS
Sink your teeth into thethick and meaty texture mushrooms are loved for! Whether you love simple buttery garlic mushrooms or creamy mushrooms with baconwe ALL need a simple go-to mushroom recipe.
Sautéonion and garlic in melted butter until nice and fragrant.
Fryyour clean mushrooms. You can add them whole, halved or sliced.
Pour in dry white wine if using and cook until reduced. Use a good quality Pinot Grigio, Chardonnay or Sauv Blanc. (SUBSTITUTE wine for chicken stock or broth.)
Addthe sun dried tomatoes and cook well to release flavours.
Simmer with heavy cream, spinach, parmesan cheese and herbs.
ENJOY your Tuscan Mushrooms!
HOW TO CLEAN MUSHROOMS
Wipeover each mushroom with a damp paper towel for soft pastry brush if needed to remove loose dirt and debris. Work one at a time.
Lightly rinseunder cold water and thoroughly pat dry with paper towel.
Avoid soakingthem as theywill absorb water like a sponge and won’t brown during cooking.
You want them to brown and crisp nicely before simmering in this delectable creamy Tuscan sauce.
WHAT ARE THE BEST MUSHROOMS TO COOK WITH?
Brown Mushrooms like Cremini or Portobello are ideal. You could also use white button mushrooms or Porcino.
WHAT GOES WELL WITH MUSHROOMS?
Creamy Mushrooms can be served with steak, chicken, pork, fish, pasta, rice, mashed potatoes, garlic bread or just eat them straight out of the pan!
Alternatively, keep itlow carband enjoy with mashed cauliflower, zucchini noodles, steamed vegetables or cauliflower rice.
HOW DO YOU STORE COOKED TUSCAN MUSHROOMS?
- Refrigerate cooked mushrooms with sauce in an airtight container for up to 3 days.
- Cooked mushrooms can be frozen for up to 3 months.
LOVE CREAMY TUSCAN RECIPES? TRY THESE!
Creamy Tuscan Shrimp
Creamy Tuscan Salmon
Tuscan Chicken Mac And Cheese (One Pot, Stove Top)
Creamy Garlic Butter Tuscan Mushrooms
Author: Karina
Creamy Garlic Butter Tuscan Mushrooms coated in a rich sauce filled with garlic, sun dried tomatoes, parmesan cheese and spinach. Low carb, creamy mushrooms PACKED with incredible flavours!
5 from 23 votes
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Prep: 10 minutes mins
Cook: 15 minutes mins
Total: 25 minutes mins
Serves: 6 people
Ingredients
- 2 tablespoons salted butter
- 4 cloves garlic finely diced
- 21 ounces mushrooms washed and dried with paper towel
- 1 onion small, chopped
- ½ cup white wine optional
- 5 oz sun dried tomato strips jarred in oil, reserve 1 tablespoon of the jarred oil for cooking
- 1 ½ cups heavy cream SEE NOTES
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 3 cups baby spinach leaves washed
- ½ cup parmesan cheese fresh grated
- 1 teaspoon cornstarch optional - mix cornstarch with 1 tablespoon water for a thicker sauce.
- 1 teaspoon dried Italian herbs
- 1 tablespoon fresh parsley chopped
Instructions
Heat a large skillet over medium-high heat. Melt the butter and sauté onion until transparent; add the garlic and cook until fragrant (about one minute). Cook the sun dried tomatoes and oil in with the butter for about 2 minutes to release all of their flavours. Cook mushrooms in the tomato flavours for about 5 minutes.
Pour in the white wine or broth (if using), and allow to reduce to half, while scraping any bits off of the bottom of the pan. (SKIP THIS STEP IF YOU WISH.)
Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
Add in the spinach leaves; allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
Mix in the herbs and garnish with parsley.
Serve over mashed cauliflower, zucchini noodles or steamed veg. Alternatively, serve over pasta, mashed potatoes or rice.
Notes
Substitute heavy cream with light (reduced fat) cream or half and half. Half and half is an American product, made from equal parts light cream and milk.
Add red chili flakes for a kick of heat.
Nutrition
Calories: 373kcal | Carbohydrates: 15g | Protein: 10g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 268mg | Potassium: 891mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2.829IU | Vitamin C: 34mg | Calcium: 184mg | Iron: 2mg
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Reader Interactions
Comments
Chizzy says
It was easy and very nice! Even my meat-lover son live this. I just add some vegetable stock (wine as well) have more liquid.
My husband can’t cook so I was searching for some easy recipe for his cooking. I and I found this.I am looking forward to see more easy and tasty meat free recipes.
Thank you!Reply
Lindsey says
Recipe is delicious! I didn’t have sun-dried tomatoes but it still turned out amazing; I’m saving this one!I also was googling your recipe a few days later for leftovers ideas, and just so you’re aware, TasteDis channel on youtube stole your recipe line by line (posted June ’22).
Reply
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5 from 23 votes
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