Creamy garlic butter Tuscan mushrooms
Deliciously creamy and garlicky, this mushroom sauce recipe is keeper. Pour it over your pasta, noodles, pan fried chicken or simply polish it off with bread - all of it will taste incredibly yummy
Equipment
- Shallow cooking pot
Ingredients
- 300 g mushrooms
- 200 g baby spinach
- ½ cup sun dried tomatoes
- ¼ cup onions finely chopped
- 3-4 tbsp garlic finely chopped
- 2 tbsp dried Italian herbs
- 2 tbsp black pepper
- 2 tbsp chilli flakes optional
- 2 tbsp butter
- ½ cup cream
- ¼ cup parmesan cheese grated
- ½ cup white wine or vegetable/chicken stock
- 5-6 fresh basil leaves
- salt to taste
Instructions
- Over medium heat, add the butter and let it melt in your cooking pan. Then add the garlic, once fragrant throw in the garlic and let it turn fragrant. Next add the onions and a pinch of salt, to help them soften
- Then add the sun dried tomatoes with a tablespoon of its oil, cook the mushrooms in this, over medium high heat for 5-7 minutes
- Add the wine (or stock), over medium heat, stir and cook until it reduces to half. Next add the spinach and stir it in. Now add the cream, dried herbs, salt, pepper and chilli flakes. Simmer over medium heat until the sauce thickens
- Add the grated parmesan and basil leaves and turn the flame off. Give the sauce a gentle mix and serve hot with your favorite meal. Enjoy!
Notes
- If you want your mushroom sauce to be thicker, you could also add in a tablespoon of cornstarch slurry in step 3
- In case using wine, you could use Sauvignon Blanc or even Chardonnay here
- If your spinach leaves are big, chop then into thin strips and add to the sauce
- g - grams
- tsp - teaspoon
- tbsp - tablespoon