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These Garlic Butter Mushrooms are smothered in a creamy, rich sauce filled with parmesan, herbs, and spinach. The mushrooms are first seared in garlic butter with sun-dried tomatoes, then simmered until they soak up every bit of flavor for a dish that’s both comforting and impressive.
Perfect as a main or a side, these Tuscan mushrooms pair beautifully with steak, roast chicken, mashed potatoes, or buttery cauliflower mash. Ready in under 15 minutes, this creamy garlic butter mushrooms recipe is low carb, vegetarian, and guaranteed to become a new favorite.
What Makes This Recipe Work
The secret to these Garlic Butter Mushrooms is the balance of rich, bold flavors with simple cooking. Searing the mushrooms first locks in their earthy taste, while the garlic butter, sun-dried tomatoes, and parmesan create a sauce that feels luxurious without being complicated. It’s a garlic mushroom recipe that delivers restaurant-quality results in minutes.
These creamy garlic butter mushrooms are also incredibly versatile. Enjoy them as a main dish with crusty bread, or spoon them over steak, chicken, or pasta for an effortless upgrade. Whether you call them Tuscan mushrooms or your new go-to comfort food, this dish will keep everyone coming back for seconds.
What Goes Into Garlic Butter Mushrooms
This recipe comes together with simple ingredients that create big flavor. The combination of garlic butter, cream, and parmesan makes these mushrooms rich and satisfying, while spinach and sun-dried tomatoes add a Tuscan twist
- Mushrooms: The hearty base of this recipe, seared to a golden finish before soaking up all the creamy garlic butter sauce.
- Garlic: Finely diced cloves infuse the dish with bold, aromatic flavor that pairs beautifully with the earthy mushrooms.
- Sun-Dried Tomatoes: Packed in oil for extra richness, these add a tangy, slightly sweet depth that makes these Tuscan mushrooms stand out.
- Heavy Cream: The key to achieving that velvety texture, turning this into a bowl of creamy garlic butter mushrooms you’ll want to spoon over everything.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Garlic Butter Mushroom
- Sauté the Aromatics: Heat a skillet over medium-high heat. Melt the butter, add the onion, and cook until translucent.
- Add the Garlic: Stir in the garlic and cook for about one minute, just until fragrant. This builds the base flavor for the sauce.
- Cook the Sun-Dried Tomatoes: Add the sun-dried tomato strips along with a spoonful of their oil. Sauté for about two minutes to release their flavor into the butter.
- Sear the Mushrooms: Add the mushrooms to the skillet and cook in the tomato-garlic butter mixture for about five minutes, stirring occasionally until golden.
- Deglaze the Pan: Pour in the white wine or broth, if using, and let it reduce by half while scraping up browned bits from the bottom. Skip this step if you prefer.
- Simmer with Cream: Reduce the heat to low-medium and pour in the heavy cream. Stir gently and let it simmer while seasoning with salt and pepper to taste.
- Finish the Sauce: Add the spinach and let wilt, then stir in the cheese. Simmer for another minute until the cheese melts and the sauce is smooth. For a thicker sauce, mix in the cornstarch slurry and stir until it thickens.
- Garnish and Serve: Stir in the dried Italian herbs, garnish with fresh parsley, and serve warm. These creamy garlic butter mushrooms are perfect over pasta, rice, mashed potatoes, or even cauliflower mash.
These Garlic Butter Mushrooms are rich and flavorful, making them the perfect companion to a tender Dijon Garlic Pork Tenderloin & Veggies. The creamy mushroom sauce pairs beautifully with the juicy pork and roasted vegetables for a balanced, comforting meal.
For something a little different, serve them over Spaghetti Squash Lasagna Boats to keep things lighter yet just as indulgent. Or, let the mushrooms shine alongside Prosciutto Wrapped Asparagus, where the salty, crisp spears cut through the creaminess for an elegant finishing touch.
Recipe FAQ’s
Button, cremini, or portobello mushrooms all work beautifully in this garlic mushroom recipe. Each variety adds its own depth of flavor and texture.
Absolutely. If you prefer not to use wine, substitute with chicken or vegetable broth, it still gives these creamy garlic butter mushrooms plenty of flavor.
Definitely! These Tuscan mushrooms pair wonderfully with chicken, shrimp, or steak, turning the dish into a hearty main.
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Creamy Garlic Butter Tuscan Mushrooms
Ingredients
- 2 tablespoons salted butter
- 4 cloves garlic finely diced
- 21 ounces mushrooms washed and dried with paper towel
- 1 onion small, 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
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 3 cups baby spinach leaves washed
- 1/2 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was just wondering if the nutrition information was accounting for per serving or if they referred to the whole dish?
Hi Emily, this serving size is based on 6 portions, so if you make the whole recipe as is divide it by 6 to get the serving size. Hope this helps! Xx
I loved the recipe, thank you! Okay to add chicken in it?
Hi Arrow, that sounds like a great idea.
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!
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).
Loved this recipe! Recently, I developed a sudden severe allergy to tomatoes, so instead of sun dried tomato, I substituted with a jar of roasted red peppers, & a couple tablespoons of an imitation tomato paste I made. It came out wonderfully!