Description
Creamy Tuscan Mushrooms is a rich and flavorful skillet dish featuring sautéed mushrooms cooked in a luscious sauce made from heavy cream, sun-dried tomatoes, spinach, and Parmesan cheese. This easy-to-make recipe highlights the sweetness of caramelized onions and garlic combined with fresh basil for a comforting and elegant vegetarian side or main dish.
Ingredients
Units
Scale
Mushrooms
- 1 pound (16 oz.) mushrooms (white, button, or baby bella)
Vegetables & Flavorings
- 1/2 cup diced onion (about 1 small onion)
- 3 cloves garlic, minced
- 1/4 cup sun dried tomatoes packed in oil, drained (reserve oil!), patted dry, chopped
- 5 ounces baby spinach, roughly chopped
- 6 to 8 fresh basil leaves, chopped
Oils & Seasonings
- 3 tablespoons olive oil, divided (or oil from sundried tomatoes)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1/4 teaspoon dried oregano
Dairy
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese, lightly packed
Instructions
- Prepare the Mushrooms: Clean mushrooms and cut into halves or quarters if large to ensure even cooking and proper caramelization.
- Sauté Mushrooms: Heat 2 tablespoons of olive oil in a large skillet over high heat. Add mushrooms, season with salt and pepper, and cook, stirring occasionally (not constantly), for 3 to 4 minutes until golden brown and starting to release their liquid. Remove from skillet and set aside in a bowl.
- Cook Onion and Garlic: Add remaining 1 tablespoon oil to the skillet and reduce heat to medium. Add diced onions and minced garlic, cooking while stirring frequently for 2 to 3 minutes until onions become soft and translucent.
- Add Cream and Sun-Dried Tomatoes: Stir in heavy cream, chopped sun-dried tomatoes, and dried oregano. Bring mixture to a simmer and cook for 1 to 2 minutes until the sauce begins to thicken.
- Wilt the Spinach: Reduce heat to medium-low. Add roughly chopped spinach to the skillet and cover with a lid. Cook for 2 to 3 minutes until spinach has wilted, stirring once or twice to combine evenly.
- Combine Cheese and Mushrooms: Stir in shredded Parmesan cheese and the sautéed mushrooms. Continue cooking for another 2 to 3 minutes until the sauce thickens to your desired consistency.
- Add Basil and Serve: Stir in chopped fresh basil leaves and remove from heat. Serve immediately as a side dish or over pasta, rice, or bread.
Notes
- Storage & Reheating: Leftover Tuscan mushrooms can be refrigerated for up to three days. Reheat gently in a skillet over low heat to avoid curdling the creamy sauce, or use the microwave carefully.
- Sun-Dried Tomatoes Prep: If using sun-dried tomatoes not packed in oil, soak them in water according to package instructions before draining and chopping.
- Serving Suggestions: Enjoy with pasta, rice, crusty bread, or as a savory side to steak, chicken, or pork dishes.
Nutrition
- Serving Size: 1/4 recipe (approx. 6 oz)
- Calories: 453
- Sugar: 5 g
- Sodium: 761 mg
- Fat: 40 g
- Saturated Fat: 19 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 84 mg
