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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. They’re also delicious alongside Salmon with Salsa, where the creamy garlic sauce meets the bright, zesty freshness of the tomato salsa for a perfect flavor balance. You can also enjoy them with Korean Bulgogi Tacos for a fun mix of creamy, garlicky richness with sweet, savory bulgogi flavors. 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
- Mushrooms are properly seared first so they develop deep flavour instead of turning watery or rubbery. This step alone makes a huge difference to the final dish.
- Garlic butter is the base, not an afterthought, giving the sauce richness right from the start instead of relying only on cream.
- Tuscan elements like sun dried tomatoes and herbs add contrast and depth, keeping the sauce from tasting flat or overly heavy.
- The sauce stays creamy without being gluey, coating the mushrooms beautifully while still feeling light enough to pair with other dishes.
- It works as a side or a main, which makes these creamy garlic butter mushrooms incredibly flexible depending on what else is on the table.
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.
Add Ins and Substitutions
Want to change things up without messing with the base recipe?
- Crispy Pancetta: Adds a salty bite and extra texture if you want something heartier.
- Chilli Flakes: A pinch brings gentle heat that cuts through the creaminess.
- Kale Instead of Spinach: Holds its texture better and adds a slightly earthier flavour.
- Lemon Zest: Brightens the sauce if you want a little contrast to the richness.
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.
Tips For The Best Results
- Dry your mushrooms well before cooking so they brown instead of steaming.
- Do not crowd the pan or the mushrooms will release water and lose that golden edge.
- Let the sauce simmer gently, not rapidly, to avoid splitting the cream.
- Taste at the end and adjust seasoning once the parmesan has melted in.
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.
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! 🤦