Creamy Tuscan Mushroom Sauce
This creamy Tuscan mushroom sauce blends earthy mushrooms, sun-dried tomatoes, and spinach into a velvety cream sauce perfect for pasta or protein.
Equipment
- 1 Skillet Large
Ingredients
Main ingredients
- 2 tablespoons butter
- 1 small onion chopped
- 3 cloves garlic finely diced
- 3 ounces sun dried tomatoes in oil
- 8 ounces mushrooms cleaned
- ⅓ cup white wine or chicken broth
- 1 cup heavy cream or half and half
- 2 cups baby spinach leaves stems removed and washed
- ⅓ cup fresh grated Parmesan cheese
- salt and pepper to taste
- 2 tablespoons parsley fresh, chopped for garnish
Instructions
Instructions
- Melt butter in a skillet over medium heat until bubbly.
- Add chopped onions and cook until translucent, about 5 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Add sun dried tomatoes and mushrooms; cook 7-8 minutes until mushrooms begin to brown.
- Pour in wine or broth and deglaze the pan for 2-3 minutes.
- Lower heat and stir in cream; bring to simmer.
- Add spinach and cook 2-3 minutes just until wilted.
- Mix in Parmesan cheese, season with salt and pepper; simmer until thickened.
- Garnish with chopped parsley and serve warm.
Notes
Serve warm over pasta, rice, or vegetables. Can be made ahead and gently reheated. Store leftovers in the fridge or freezer for convenience.