Can I use other types of mushrooms for this recipe?

Absolutely! While button or cremini mushrooms work perfectly, this recipe shines with a mix of mushroom varieties. Try adding some shiitake, oyster, or portobello mushrooms for different textures and deeper flavors. Just make sure to adjust cooking times slightly, as some wild mushrooms cook faster than others.

How can I make this recipe lighter without losing the creamy texture?

You can substitute half-and-half or light cream for the heavy cream. Another option is to use 1 cup of heavy cream combined with 1/2 cup of chicken broth for a lighter sauce that still maintains creaminess. The sauce won't be quite as thick, but you can add a bit more of the cornstarch slurry to compensate.

I don't drink alcohol - what can I use instead of white wine?

Chicken or vegetable broth makes an excellent substitute for white wine. For added acidity and complexity similar to wine, add a teaspoon of fresh lemon juice or a splash of white wine vinegar to the broth. This helps deglaze the pan and adds that slight tang that wine provides.

Why did my cream sauce separate or curdle?

Cream sauces typically separate when exposed to high heat or when acid (like from tomatoes) is added to cold cream. To prevent this, make sure to keep your heat low when adding the cream, and bring cream to room temperature before adding it to the pan. Also, make sure your cream hasn't expired, as older cream tends to curdle more easily.

Creamy Garlic Butter Tuscan Mushrooms Recipe

Name: Creamy Garlic Butter Tuscan Mushrooms Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 2 tablespoons salted butter; 4 cloves garlic, finely diced; 21 ounces mushrooms, washed and dried with paper towel; 1 small onion, chopped; 1/2 cup white wine (optional); 5 oz sun-dried tomato strips, jarred in oil (reserve 1 tablespoon of the jarred oil for cooking); 1 1/2 cups heavy cream (see notes for substitutes); Salt, to taste; Pepper, to taste; 3 cups baby spinach leaves, washed; 1/2 cup fresh grated Parmesan cheese; 1 teaspoon cornstarch (mix with 1 tablespoon water for a thicker sauce); 1 teaspoon dried Italian herbs; 1 tablespoon fresh parsley, chopped (for garnish)

Description

Indulge in these creamy garlic butter Tuscan mushrooms, smothered in a luscious Parmesan-infused sauce with sun-dried tomatoes and baby spinach. This quick and easy vegetarian main course is packed with savory flavors and comes together in just 25 minutes.

Ingredients

Units Scale

Main Ingredients

- 2 tablespoons salted butter
- 4 cloves garlic, finely diced
- 21 ounces mushrooms, washed and dried with paper towel
- 1 small onion, chopped
- 1/2 cup white wine (optional)
- 5 oz sun-dried tomato strips, jarred in oil (reserve 1 tablespoon of the jarred oil for cooking)
- 1 1/2 cups heavy cream (see notes for substitutes)
- Salt, to taste
- Pepper, to taste
- 3 cups baby spinach leaves, washed
- 1/2 cup fresh grated Parmesan cheese

Optional Ingredients

1 teaspoon cornstarch (mix with 1 tablespoon water for a thicker sauce)
1 teaspoon dried Italian herbs
1 tablespoon fresh parsley, chopped (for garnish)

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Instructions

Sauté the Aromatics: Heat a large skillet over medium-high heat. Melt the butter and sauté the chopped onion until transparent. Add the finely diced garlic and cook until fragrant, about one minute.
Cook the Sun-Dried Tomatoes: Add the sun-dried tomatoes along with 1 tablespoon of the jarred oil. Stir and cook for about 2 minutes to release their flavors into the butter.
Add the Mushrooms: Incorporate the washed and dried mushrooms into the skillet. Cook them in the tomato-flavored oil for about 5 minutes, letting them brown and develop flavor.
Deglaze and Simmer: Pour in the white wine (if using) and allow it to reduce by half, scraping up any flavorful bits from the bottom of the pan. Skip this step if you prefer alcohol-free.
Create the Creamy Sauce: Lower the heat to low-medium. Add the heavy cream and bring to a gentle simmer, stirring occasionally. Season with salt and pepper to taste.
Add Spinach and Parmesan: Add baby spinach leaves, letting them wilt into the sauce. Stir in the grated Parmesan cheese. Let the sauce simmer for another minute so the cheese fully melts in.
Thicken (Optional): If you prefer a thicker sauce, mix cornstarch with a tablespoon of water and add to the center of the pan. Stir quickly and continue to simmer until the sauce thickens.
Finish and Garnish: Stir in dried Italian herbs and garnish with chopped fresh parsley. Serve immediately.

Notes

Heavy cream can be replaced with light (reduced fat) cream or half and half. Half and half is equal parts light cream and milk.
Add red chili flakes for a spicy kick, if desired.
Serve over mashed cauliflower, zucchini noodles, steamed vegetables, pasta, mashed potatoes, or rice.
For a vegan version, use plant-based cream, non-dairy Parmesan, and vegan butter.
Thicken the sauce with cornstarch for a richer consistency.

Nutrition

Serving Size: 1 of 6 servings
Calories: 373 kcal
Sugar: 5 g
Sodium: 268 mg
Fat: 31 g
Saturated Fat: 18 g
Unsaturated Fat: 11 g
Trans Fat: 0.2 g
Carbohydrates: 15 g
Fiber: 3 g
Protein: 10 g
Cholesterol: 83 mg