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.
