Tuscan Butter Mushrooms (easy & delish)
Tuscan butter mushrooms are so decadent, flavorful, and saucy. So easy to make at home, but you'll think you were at a fancy restaurant.
Servings: 4 servings
- 3 Tbsp butter
- 1 Tbsp garlic minced (about 2 large cloves)
- 1 tsp marjoram dry
- 1 tsp oregano dry
- 1 tsp basil dry
- 1 pound mushrooms small cremini or baby portobella (kept whole)
- ¼ cup white wine dry
- 1 ounce cream cheese
- 1 Tbsp tomato paste
- ½ cup cream
- ½ cup spinach fresh, packed
- ¼ cup parmesan cheese grated or shredded
- ¼ tsp salt more to taste
Preheat cast iron skillet (or other heavy skillet) on low-medium heat.
Add butter to the pan and let it melt
Add the garlic and herbs to the pan and cook 2 minutes or until lightly browned, stirring often.
Add whole mushrooms and wine, stir, cover, and cook 5 minutes.
Uncover and cook until wine reduces a bit (about 2 minutes).
Add cream cheese and tomato paste and cover for 2 minutes to melt. Uncover and mix together.
Add cream and stir in, cooking 2 minutes to thicken (don't boil or overheat).
Turn heat off, and add spinach, parmesan, and salt.
Stir together and let sit for about 5 minutes for spinach to wilt and parmesan to melt.
Serve hot right away.
Calories: 273kcal | Carbohydrates: 7g | Protein: 7g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 76mg | Sodium: 397mg | Potassium: 465mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1286IU | Vitamin C: 5mg | Calcium: 121mg | Iron: 1mg