Creamy Garlic Butter Tuscan Mushrooms

Alright, listen up! Chef's hat on, apron tied, and let's get cooking. This recipe for Creamy Garlic Butter Tuscan Mushrooms is a restaurant-quality side dish, or even a vegetarian main course served over pasta or polenta. It's rich, flavorful, and surprisingly easy to make.

Creamy Garlic Butter Tuscan Mushrooms

Yields: 4 servings (as a side) or 2 servings (as a main). Prep Time: 10 minutes. Cook Time: 20 minutes.

Ingredients:

• Mushrooms: 1.5 lbs (about 700g) mixed mushrooms (cremini, shiitake, oyster, and/or portobello), cleaned and sliced (about 1/4 inch thick)
• Butter: 4 tablespoons unsalted butter, divided (2 tbsp for the mushrooms, 2 for the garlic/shallots)
• Olive Oil: 2 tablespoons extra virgin olive oil
• Shallots: 2 medium shallots, finely minced
• Garlic: 4-6 cloves garlic, minced (adjust to your preference)
• Chicken Broth/Vegetable Broth: 1/2 cup
• Heavy Cream: 1/2 cup
• Sun-Dried Tomatoes: 1/4 cup oil-packed sun-dried tomatoes, drained and chopped
• Spinach: 5 oz baby spinach, roughly chopped
• Parmesan Cheese: 1/4 cup grated Parmesan cheese, plus extra for serving
• Fresh Thyme: 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
• Fresh Parsley: 2 tablespoons chopped fresh parsley, for garnish
• Salt and Black Pepper: To taste
• Red Pepper Flakes (optional): Pinch, for a little heat

Equipment:

• Large skillet or sauté pan
• Cutting board
• Knife
• Measuring cups and spoons

Instructions:

1. Mise en Place: Before you start, get everything prepped. Slice the mushrooms, mince the shallots and garlic, chop the sun-dried tomatoes and spinach, and measure out all your ingredients. This will make the cooking process much smoother.

2. Sauté the Mushrooms: Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms in a single layer (if necessary, work in batches to avoid overcrowding the pan). Season with salt and pepper. Cook the mushrooms, stirring occasionally, until they release their moisture and become browned, about 8-10 minutes. We want to achieve some nice color here. Remove the mushrooms from the skillet and set aside.

3. Sauté the Aromatics: Add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil to the skillet. Reduce the heat to medium. Add the minced shallots and cook until softened and translucent, about 2-3 minutes. Add the minced garlic and red pepper flakes (if using), and cook for another minute, being careful not to burn the garlic. It should be fragrant but not bitter.

4. Deglaze and Simmer: Pour in the chicken or vegetable broth to deglaze the skillet, scraping up any browned bits from the bottom. This adds incredible flavor. Bring the broth to a simmer and cook for 2-3 minutes, allowing it to reduce slightly.

5. Add Cream and Sun-Dried Tomatoes: Stir in the heavy cream, sun-dried tomatoes, and thyme. Bring the mixture to a gentle simmer and cook for another 2-3 minutes, allowing the sauce to thicken slightly.

6. Incorporate Spinach and Parmesan: Add the chopped spinach to the skillet and stir until it wilts, about 1-2 minutes. Stir in the grated Parmesan cheese until it's melted and incorporated into the sauce.

7. Combine Everything: Return the sautéed mushrooms to the skillet. Toss everything together to coat the mushrooms in the creamy sauce. Taste and adjust seasoning with salt and pepper as needed.

8. Serve: Garnish with fresh parsley and extra grated Parmesan cheese. Serve immediately over pasta, polenta, crusty bread, or as a side dish to grilled meats or chicken.

Chef's Notes:

• Mushroom Variety: Don't be afraid to experiment with different types of mushrooms. A mix of textures and flavors adds depth to the dish.
• Sun-Dried Tomato Tip: If your sun-dried tomatoes are packed in oil, pat them dry before chopping to prevent the dish from becoming too oily.
• Cream Consistency: If the sauce becomes too thick, add a splash of extra broth or cream to thin it out. Conversely, if it's too thin, continue simmering for a few more minutes.
• Make it Spicy: Add a pinch more red pepper flakes, or even a splash of hot sauce, for a fiery kick.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Bon appétit! Now go impress your friends and family with this delicious Tuscan mushroom dish. They'll think you spent hours slaving away in the kitchen (but we'll keep your secret!).