Creamy Garlic Butter Tuscan Mushrooms
A rich and creamy dish featuring sautéed mushrooms in a garlic butter sauce, perfect as a side or a main dish over pasta or rice.
Ingredients
Mushrooms and Sauce
- 16 oz baby bella or white mushrooms, cleaned and sliced Use a mix of different mushrooms for varied flavor.
- 3 tablespoons unsalted butter Essential for creaminess; do not replace with oil.
- 5 cloves garlic, minced
- 1 cup heavy cream Can be substituted with half-and-half for a lighter version.
- ½ cup sun-dried tomatoes, chopped (in oil, drained)
- ¼ cup grated parmesan cheese Optional but adds flavor.
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
Preparation
- Start by cleaning and slicing your mushrooms. Mince the garlic and chop the sun-dried tomatoes if they aren’t already prepared.
Cooking
- In a large skillet over medium heat, melt 2 tablespoons of butter. Once melted, add the mushrooms and a pinch of salt. Sauté them for about 5-7 minutes or until they are golden brown and tender.
- Once the mushrooms are cooked, add minced garlic to the skillet and sauté for another 1-2 minutes until fragrant.
- Reduce the heat to low, and add the heavy cream to the skillet, stirring well. Allow the sauce to simmer gently for 3-5 minutes until it thickens slightly.
- Stir in the chopped sun-dried tomatoes and grated parmesan (if using). Mix well and let it simmer for another minute or two.
- Taste your creamy delight and season with salt and pepper as needed.
- Remove from heat, garnish with fresh basil or parsley, and serve hot.
Notes
For a spicy twist, consider adding red pepper flakes. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of cream or water if needed.