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Tuscan Butter Mushrooms
Frank

Tuscan Garlic Butter Mushrooms

Tuscan Butter Mushrooms are rich, creamy, and packed with flavor—one of those dishes that feels indulgent but comes together fast. Tender mushrooms are sautéed in garlic butter, then finished with cream, Parmesan, and optional add-ins like sun-dried tomatoes and spinach. The result is a silky, savory sauce that coats every bite. It works perfectly as a side, but it’s just as good tossed with pasta or served with crusty bread. Simple ingredients, big payoff. This is an easy, go-to recipe you’ll find yourself making again and again.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: Italian
Calories: 326
Ingredients Equipment Method

Ingredients
  

  • 4 tbsp. Butter
  • 2 cloves Garlic minced
  • 1 tbsp Tomato paste
  • 450 g Baby bella mushrooms cleaned
  • 1 cup Cherry tomatoes halved
  • 3/4 cup Heavy cream
  • 1/4 cup Freshly grated Parmesan
  • Kosher salt
  • Freshly ground black pepper
  • Pinch Crushed red pepper flakes
  • 3 cups Fresh spinach
  • Thinly sliced fresh basil leaves for garnish

Equipment

  • Sauce Pan
  • Silicone Spatula
  • Digital Scale

Method
 

  1. In a large skillet over medium heat, melt the butter. Stir in the tomato paste and cook for a few minutes, stirring occasionally.
  2. Add the mushrooms and tomatoes and cook for 5 minutes, stirring occasionally, until the mushrooms are soft and the tomatoes are beginning to burst.
  3. Add the garlic and cook for another 3 minutes, stirring occasionally, until the garlic is fragrant.
  4. To make the sauce, pour heavy cream and Parmesan into the skillet and season with salt, pepper, and a pinch of red pepper flakes.
  5. Simmer until slightly thickened, then add spinach and cook for 5 minutes, stirring occasionally, until the spinach is wilted and the sauce is creamy.
  6. Garnish with basil before serving.