Tuscan Butter Mushrooms: A Decadent Recipe to Try!
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A rich and creamy dish featuring sautéed baby bella mushrooms in a decadent butter and cream sauce, perfect as a side or main dish.
- Author: Lorenzo Bonucci
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Sautéing
- Cuisine: Italian
- Diet: Vegetarian
- 16 ounces baby bella mushrooms, cleaned and stems trimmed
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon red pepper flakes (optional)
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- In a large skillet, melt the butter over medium heat.
- Add the cleaned mushrooms to the skillet and sauté for about 5-7 minutes, or until they are golden brown and tender.
- Stir in the minced garlic, thyme, rosemary, and red pepper flakes (if using). Cook for an additional 1-2 minutes until the garlic is fragrant.
- Pour in the heavy cream and bring to a simmer. Allow it to cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
- Stir in the grated Parmesan cheese and mix until melted and well combined. Season with salt and pepper to taste.
- Remove from heat and garnish with fresh parsley before serving.
Notes
- For a lighter version, substitute half of the heavy cream with low-fat milk or a plant-based cream.
- You can also add spinach or sun-dried tomatoes for extra flavor and nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 1g
- Sodium: 300mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 70mg