Here’s a rich and indulgent Creamy Garlic Butter Tuscan Mushrooms recipe — earthy mushrooms in a garlicky, creamy sauce with a touch of herbs 🌿🍄
🍄 Creamy Garlic Butter Tuscan Mushrooms
🛒 Ingredients (Serves 2–4)
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1 lb (450 g) mushrooms, sliced (cremini, button, or baby bella)
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3 tablespoons butter
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2 cloves garlic, minced
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½ cup heavy cream
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¼ cup grated Parmesan cheese
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1 teaspoon Italian seasoning (or a mix of thyme, oregano, rosemary)
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½ teaspoon smoked paprika (optional for depth)
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Salt & black pepper to taste
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2 tablespoons chopped fresh parsley
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Optional: 1 tablespoon sun-dried tomatoes, chopped
🔥 Instructions
1️⃣ Sauté Mushrooms
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Heat butter in a large skillet over medium-high heat.
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Add sliced mushrooms in a single layer (don’t overcrowd — do in batches if needed).
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Cook 4–5 minutes until golden brown, stirring occasionally.
2️⃣ Add Garlic & Seasoning
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Stir in minced garlic and Italian seasoning.
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Cook 30–60 seconds until fragrant (don’t burn garlic).
3️⃣ Make the Creamy Sauce
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Reduce heat to medium.
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Pour in heavy cream and sprinkle in Parmesan.
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Stir until sauce thickens slightly, 2–3 minutes.
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Add smoked paprika, salt, and pepper to taste.
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Optional: stir in sun-dried tomatoes for extra flavor.
4️⃣ Finish & Serve
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Remove from heat and sprinkle chopped parsley on top.
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Serve immediately as a side dish, over pasta, rice, or grilled chicken, or even as a topping for steak or baked potatoes.
💡 Tips
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Pat mushrooms dry before cooking — prevents sogginess.
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For extra richness, add 1 teaspoon truffle oil at the end.
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Can make keto-friendly by serving over zucchini noodles or cauliflower rice.
If you like, I can also share a one-pan version with spinach and sun-dried tomatoes that turns this into a full meal — creamy, garlicky, and low-carb 🍽️