Description
Creamy Tuscan Mushrooms is a delightful, savory dish featuring sautéed mushrooms in a rich and flavorful creamy sauce with sun-dried tomatoes, spinach, Parmesan cheese, and fresh basil. Perfect as a side or a main served over pasta, rice, or crusty bread, this recipe brings a taste of Tuscan-inspired comfort to your table in under 30 minutes.
Ingredients
Units
Scale
Mushrooms
- 1 pound (16 oz.) mushrooms (white, button, or baby bella)
Cooking Oils & Seasoning
- 3 tablespoons olive oil, divided (or oil from sundried tomatoes)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
Aromatics
- 1/2 cup diced onion (about 1 small onion)
- 3 cloves garlic, minced
Sauce & Vegetables
- 1 cup heavy cream
- 1/4 cup sun dried tomatoes packed in oil, drained (reserve oil!), patted dry, chopped (if your sun-dried tomatoes aren't packed in oil, see note below)
- 1/4 teaspoon dried oregano
- 5 ounces baby spinach, roughly chopped
Cheese & Herbs
- 1 cup shredded Parmesan cheese, lightly packed
- 6 to 8 fresh basil leaves, chopped
Instructions
- Prepare Mushrooms: Clean the mushrooms thoroughly and cut them into halves or quarters if they are large. This ensures even cooking and better absorption of flavors.
- Sauté Mushrooms: Heat 2 tablespoons of olive oil in a large skillet on high heat. Add the mushrooms, sprinkle with kosher salt and coarse black pepper, then cook while stirring occasionally (avoid constant stirring) for 3 to 4 minutes until they turn golden brown and start releasing their liquid. Remove mushrooms from the skillet and place them in a bowl to set aside.
- Cook Aromatics: Add the remaining 1 tablespoon of oil to the same skillet and reduce the heat to medium. Add diced onion and minced garlic; cook them while stirring frequently for 2 to 3 minutes until the onions are soft and translucent.
- Add Cream and Flavors: Pour in the heavy cream, add the chopped sun-dried tomatoes, and sprinkle with dried oregano. Bring this mixture to a gentle simmer and cook for 1 to 2 minutes until the sauce begins to thicken slightly.
- Cook Spinach: Lower the heat to medium-low, add the roughly chopped baby spinach, and cover the skillet with a lid. Let it cook for 2 to 3 minutes until the spinach wilts, stirring once or twice during the process if necessary.
- Combine Mushrooms & Cheese: Stir the sautéed mushrooms and shredded Parmesan cheese into the creamy sauce. Continue cooking for another 2 to 3 minutes until the sauce reaches your desired consistency.
- Finish with Fresh Basil: Remove the skillet from heat, stir in the chopped fresh basil leaves, and serve immediately. This dish pairs well with pasta, rice, or bread, or as a flavorful side to steaks, chicken, or pork.
Notes
- Storage & Reheating: Leftover Tuscan mushrooms can be stored in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat to prevent the creamy sauce from curdling. Microwaving is also possible but do so carefully to avoid overheating.
- Sun-Dried Tomatoes: If your sun-dried tomatoes are not packed in oil, soak them in water before draining and patting dry to soften them. Refer to the package instructions if needed.
- Serving Suggestions: This creamy mushroom dish works wonderfully served over pasta, rice, or with fresh bread. It also makes a great side dish complementing steaks, chicken, or pork.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 310 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 55 mg
