Why You’ll Love Creamy Garlic Butter Tuscan Mushrooms Recipe
This Creamy Garlic Butter Tuscan Mushrooms recipe transforms simple mushrooms into an indulgent, restaurant-style dish that’s surprisingly easy to make. The creamy garlic butter sauce combines perfectly with the earthy mushrooms and the bright pop of sun-dried tomatoes, creating a harmony of flavors that will delight your taste buds. It’s a great way to add sophistication and warmth to any meal with minimal effort.
ingredients
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2 tablespoons unsalted butter
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3 cloves garlic, minced
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10 oz (about 300g) cremini or button mushrooms, sliced
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1/4 cup sun-dried tomatoes, chopped
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1/2 cup heavy cream
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1/4 cup grated Parmesan cheese
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1 teaspoon dried Italian herbs (or a mix of oregano, basil, and thyme)
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Salt and black pepper, to taste
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2 tablespoons fresh parsley, chopped
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
directions
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Melt the butter in a large skillet over medium heat.
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Add the minced garlic and sauté for about 1 minute until fragrant.
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Add the sliced mushrooms and cook for 6-8 minutes until they release their moisture and start to brown.
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Stir in the chopped sun-dried tomatoes and cook for another 2 minutes.
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Pour in the heavy cream and bring to a gentle simmer.
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Stir in the Parmesan cheese and dried Italian herbs, mixing well until the sauce thickens slightly.
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Season with salt and black pepper to taste.
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Remove from heat and sprinkle with fresh parsley before serving.
Servings and timing
This recipe serves 3 to 4 people as a side dish. Preparation and cooking time combined takes about 20 minutes.
Variations
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Add a splash of white wine before adding the cream for extra depth of flavor.
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Use a mix of mushrooms like shiitake or portobello for a more complex texture.
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Swap heavy cream for coconut cream for a dairy-free twist.
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Stir in fresh spinach or kale at the end for added greens.
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Add crushed red pepper flakes for a spicy kick.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally to keep the sauce smooth.
FAQs
Can I use frozen mushrooms for this recipe?
Fresh mushrooms are best for this dish because frozen mushrooms release too much water and can become soggy.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free.
Can I make this dairy-free?
You can substitute the butter with olive oil and use a dairy-free cream alternative, but the flavor will be slightly different.
How do I store leftover sauce?
Keep it in an airtight container in the fridge for up to 3 days.
Can I prepare this dish ahead of time?
Yes, but it’s best served fresh. Reheat gently before serving.
What can I serve with Creamy Garlic Butter Tuscan Mushrooms?
It pairs well with grilled meats, pasta, rice, or crusty bread.
Can I add other vegetables?
Yes, spinach, kale, or bell peppers work well added near the end of cooking.
How do I thicken the sauce if it’s too thin?
Simmer it a bit longer or stir in a small amount of grated Parmesan.
Can I use fresh herbs instead of dried?
Yes, fresh herbs can be used. Add them towards the end to preserve their flavor.
Is this recipe suitable for vegetarians?
Yes, it is vegetarian-friendly.
Conclusion
Creamy Garlic Butter Tuscan Mushrooms are a delicious and elegant side that elevates any meal with their rich, garlicky cream sauce and tender mushrooms. Easy to make and full of flavor, this recipe is a perfect addition to your cooking rotation when you want something comforting yet refined.
Creamy Garlic Butter Tuscan Mushrooms
Indulge in creamy garlic butter Tuscan mushrooms — a rich, flavorful side dish featuring tender mushrooms simmered in a luscious garlic butter cream sauce with sun-dried tomatoes and fresh herbs. Perfect as a low-carb, keto-friendly appetizer or side.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Appetizer
- Method: Sautéing
- Cuisine: Tuscan
- Diet: Gluten Free
Ingredients
- 16 oz (450g) cremini or button mushrooms, sliced
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 cup sun-dried tomatoes, chopped
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs or fresh thyme
- 1/4 cup fresh spinach, chopped (optional)
- Salt and black pepper to taste
- 1 tablespoon olive oil
Instructions
- Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes until browned and tender. Remove mushrooms from the skillet and set aside.
- In the same skillet, add the remaining butter and garlic. Sauté garlic for 1-2 minutes until fragrant.
- Stir in the sun-dried tomatoes and cook for another minute.
- Pour in the heavy cream and bring to a gentle simmer.
- Add Parmesan cheese and Italian herbs, stirring until the cheese melts and the sauce thickens slightly.
- Return the mushrooms to the skillet and toss to coat evenly in the creamy sauce.
- Stir in fresh spinach if using, and cook until wilted. Season with salt and pepper to taste.
- Serve warm as a delicious side dish or appetizer.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream and omit Parmesan or use a dairy-free alternative.
- Add cooked chicken or shrimp to make it a main dish.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently.
