Creamy Tuscan Mushrooms – Closet Cooking

Creamy Tuscan Mushrooms

Creamy Tuscan Mushrooms

Prep Time:5 minutes Cook Time:15 minutes Total Time:20 minutes Servings: 4

Whole mushrooms in a creamy parmesan sauce with spinach and sun-dried tomatoes.

  • 3 tablespoons butter
  • 1 tablespoon oil*
  • 1 small onion, diced
  • 1 1/2 pounds mushrooms
  • 3 cloves garlic, chopped
  • 1 pinch red pepper flakes (optional)
  • 1 cup heavy cream
  • 1/4 cup sundried tomatoes, thinly sliced
  • 1/4 cup parmigiano reggiano (parmesan cheese), grated
  • 1 teaspoon Italian seasoning
  • 4 cups baby spinach
  • salt and pepper, to taste
  • 2 tablespoons fresh parsley, chopped
  1. Melt the butter and heat the oil in a large pan over medium heat.
  2. Add the onions and mushrooms and cook until the onions are tender, about 5 minutes.
  3. Add the garlic and red pepper flakes and cook until fragrant, about a minute.
  4. Add the cream, sun dried tomatoes, parmesan, Italian seasoning, and baby spinach, bring to a simmer and cook until the cheese has melted into the sauce and the spinach has wilted, about 3-5 minutes.
  5. Season with salt and pepper to taste, garnish with parsley and enjoy!

Tip: Use the oil from the jar of sun dried tomatoes to add even more sundried tomato flavour!
Option: Replace some of the cream with broth and/or milk.
Option: Add 1 tablespoon white miso paste.

Nutrition Facts: Calories 409, Fat 37g (Saturated 21g, Trans 0.3g), Cholesterol 110mg, Sodium 178mg, Carbs 12g (Fiber 2g, Sugars 7g), Protein 11g

Nutrition by: Nutritional facts powered by Edamam

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