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Creamy Garlic Butter Tuscan Mushrooms with spinach and sun-dried tomatoes in a bowl.

Creamy Garlic Butter Tuscan Mushrooms

A quick and cozy dish featuring mushrooms in a rich, creamy garlic sauce with sun dried tomatoes and spinach, perfect for a side or main course.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Mushroom Mixture
  • 16 oz Cremini or baby bella mushrooms, sliced Do not rinse, wipe with a damp paper towel.
  • 2 tbsp Butter For flavor.
  • 1 tbsp Olive oil Prevents butter from burning.
  • 4 cloves Garlic, minced Adjust to preference.
  • 1/2 cup Sun dried tomatoes, chopped Packed in oil.
  • 4 cups Fresh baby spinach Wilts quickly.
  • 1 cup Heavy cream For creaminess.
  • 1/2 cup Parmesan cheese, grated Freshly grated preferred.
  • 1 tbsp Italian seasoning Or a mix of basil and oregano.
  • to taste Salt and pepper Taste as you go.
  • to taste Red pepper flakes Optional for heat.

Method
 

Cooking
  1. In a large skillet over medium-high heat, add olive oil and butter.
  2. Add the mushrooms in a single layer and cook without stirring for a few minutes until golden.
  3. Stir the mushrooms and continue cooking until most moisture is gone and they're browned.
  4. Lower the heat and add garlic, cooking for about 30 seconds until fragrant, then add the sun dried tomatoes.
  5. Pour in the heavy cream and let it bubble gently for a couple of minutes to thicken slightly.
  6. Add the parmesan cheese and stir until melted.
  7. Sprinkle in Italian seasoning, salt, and pepper.
  8. Stir in the spinach until wilted. If the sauce thickens too much, add a splash of broth or water.
  9. Taste and adjust seasoning as necessary.

Notes

Serve over pasta, rice, or mashed potatoes. Pairs well with crusty bread. For add-ins, consider chicken, shrimp, or sausage.