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Creamy Garlic Butter Tuscan Mushrooms smothered in a rich sauce filled with incredible flavours!
LOW CARB AND VEGETARIAN! Mushrooms are seared first in garlic butter infused with sun dried tomatoes before being simmered in the BEST sauce FILLED with parmesan cheese, herbs and spinach. Transform regular mushrooms into a spectacular dish!
Enjoy our Tuscan mushrooms as a main OR as a side to drip over your favourite juicy steak, roast chicken, mashed potatoes OR our buttery cauliflower mash.
Deliciously easy and ready in less than 15 minutes, this will become your NEW favourite Mushrooms Recipe!
HOW TO MAKE CREAMY GARLIC BUTTER TUSCAN MUSHROOMS
Sink your teeth into the thick and meaty texture mushrooms are loved for! Whether you love simple buttery garlic mushrooms or creamy mushrooms with bacon we ALL need a simple go-to mushroom recipe.
Sauté onion and garlic in melted butter until nice and fragrant.
Fry your clean mushrooms. You can add them whole, halved or sliced.
Pour in dry white wine if using and cook until reduced. Use a good quality Pinot Grigio, Chardonnay or Sauv Blanc. (SUBSTITUTE wine for chicken stock or broth.)
Add the sun dried tomatoes and cook well to release flavours.
Simmer with heavy cream, spinach, parmesan cheese and herbs.
ENJOY your Tuscan Mushrooms!
HOW TO CLEAN MUSHROOMS
Wipe over each mushroom with a damp paper towel for soft pastry brush if needed to remove loose dirt and debris. Work one at a time.
Lightly rinse under cold water and thoroughly pat dry with paper towel.
Avoid soaking them as they will absorb water like a sponge and won’t brown during cooking.
You want them to brown and crisp nicely before simmering in this delectable creamy Tuscan sauce.
WHAT ARE THE BEST MUSHROOMS TO COOK WITH?
Brown Mushrooms like Cremini or Portobello are ideal. You could also use white button mushrooms or Porcino.
WHAT GOES WELL WITH MUSHROOMS?
Creamy Mushrooms can be served with steak, chicken, pork, fish, pasta, rice, mashed potatoes, garlic bread or just eat them straight out of the pan!
Alternatively, keep it low carb and enjoy with mashed cauliflower, zucchini noodles, steamed vegetables or cauliflower rice.
HOW DO YOU STORE COOKED TUSCAN MUSHROOMS?
- Refrigerate cooked mushrooms with sauce in an airtight container for up to 3 days.
- Cooked mushrooms can be frozen for up to 3 months.
LOVE CREAMY TUSCAN RECIPES? TRY THESE!
Creamy Tuscan Shrimp
Creamy Tuscan Salmon
Tuscan Chicken Mac And Cheese (One Pot, Stove Top)
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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.
This recipe is AMAZING, I serve it nearly once a week and it is a winner. My non-veg boyfriend and meat eating guests rave about it over pasta or mashed potatoes and ask me for the recipe. I follow the recipe exactly with no substitutions and it turns out flawless every time.
This would make a great first recipe for a family transitioning to meatless meals or even as a special date-night dish. I’d give it one thousand stars if I could.
Love this! <3
I did change the cream for coconut cream and used a mushroom broth instead of wine. Also adding in some shredded Asiago for extra flavour and it was delicious! I will 100% make this again! Thank you!
This was SO good!! (And easy for a new chef like myself!) Setting the serving size to 5 made it fit perfectly over 1lb of linguine. I used Bella Sun Luci Julienne Cut Sun Dried Tomatoes from Walmart, which had Italian herbs in them already so that worked great. My fiancé loved it. We’ve had such a hard time finding good, non-red sauce pasta recipes. So glad to come across your site. I already have saved a whole list of your recipes to try. Thank you!!
This is a recipe I will come back to again and again!! Didn’t have wine, so threw in a splash of rice vinegar; also added a handful of cherry tomatoes in addition to the sundried, just because I had them. Everything was delectable! Thank you for a great 5-star recipe!
Hi I made a version of this today that I used in a mushroom spinach lasagna. I sliced the mushrooms, used white vermouth in place of wine, and less cream/vermouth ratio so the sauce was thicker. I also didn’t add spinach as I layered the lasagne with the mushrooms, whole wheat noodles, thawed frozen spinach and a ricotta/egg/parm/cheddar mix. Turned out amazing. I also have to add that I didn’t have heavy cream so I meant to use evaporated milk that I had in the fridge and I accidentally used coconut milk… but you wouldn’t have known in final product!!
Just wanted to flag that this site stole your post:
thedirtygyro.com/creamy-garlic-butter-tuscan-mushrooms/
Thank you Fiona! It’s infuriating.
I wish I could post a picture! It was fantastic! I used crimini mushrooms and added a little white truffle sauce. I tossed campanelle pasta into it and served it next to some smokey roasted pork chops. I think it would be great with bacon but then again there’s not much that isn’t! Haha Can’t wait to try out some more of your recipes!
I just made this. It’s freaking phenomenal! I didn’t add the white white so for acidity I did a splash of half a lemon, amazing. I also sliced the mushrooms just bc I like it like that. My question is in the nutrition info, it says 16g of Carbs…where exactly is that coming from?
I made this and added some chicken breast. Served it over veggie penne. Soooo good! Already looking forward to leftovers!
love this recipe! I substituted cherry tom’s, as i dislike flavor of sundried (weird, I know). we enjoyed this dish simply as it was, no pasta, potatoes, but maybe next time will serve with zoodles….was wondering…how would the addition of seared scallops fare with this dish, if I cooked them first, put to side, and added last couple minutes, so as to not over cook them? might give this a shot. thanks so much for sharing this with us here on the interwebs!!
I made these delicious mushrooms to accompany some rib eye steaks and mashed potatoes, and I cannot rave enough about them. I used some large button mushrooms and cut a few in half, but left most whole. The sauce was so flavorful and the mushrooms retained their meaty texture. The addition of sun dried tomatoes gave a lovely bite to the otherwise creamy sauce. I used chicken broth instead of wine and a mixture of fresh and dried herbs. Wonderful!
Excellent choice of adjustments! Glad you enjoyed them.
I made the recipe as is and it was scrumptious! I put it on top of fettuccine. A helpful hint to share:. Use a salad spinner to get the water out of the mushrooms. It works so well it’s like you never rinsed them.
This was so good! My whole house hates mushrooms except me but I was feeling saucy and made these anyways. 😂 I regret not having sun dried tomatoes on hand because I’m sure it would elevate the dish even more, but I used cherry tomatoes and I still loved the end result! Served over rice and I’m sorry looking forward to leftovers. Thanks!
Oops, I didn’t mean to post this as a reply but as it’s own comment. Sorry! 🤦