Ingredients
Scale
- 1 pound of cremini mushrooms, cleaned and halved
- 4 tablespoons of unsalted butter
- 3 cloves of garlic, minced
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- ½ cup of heavy cream
- ¼ cup of grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Step 1: In a large skillet, melt the butter over medium heat. Once melted, add the halved mushrooms and sauté for about 5-7 minutes until they are golden brown and tender.
- Step 2: Stir in the minced garlic, dried thyme, and dried rosemary. Cook for an additional 1-2 minutes until the garlic is fragrant.
- Step 3: Pour in the heavy cream and bring the mixture to a simmer. Allow it to cook for about 3-4 minutes, stirring occasionally until the cream thickens slightly.
- Step 4: Add the grated Parmesan cheese to the skillet, stirring until it melts and combines with the sauce. Season with salt and pepper to taste.
- Step 5: Remove from heat and serve immediately as a side dish or over pasta, garnished with additional Parmesan cheese if desired. Enjoy your Tuscan Butter Mushrooms!
Notes
- For optimal freshness, store any leftover Tuscan Butter Mushrooms in an airtight container in the refrigerator for up to three days.
- When reheating, gently warm the mushrooms on the stovetop over low heat to prevent the cream from separating, adding a splash of milk or broth if needed.
- These rich and creamy mushrooms make a delightful side dish or can be served over freshly cooked pasta for a comforting main course.
- For an extra burst of flavor, use fresh thyme and rosemary instead of dried, and consider finishing with a squeeze of lemon juice to brighten the dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup of cooked Tuscan Butter Mushrooms
- Calories: 220
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Trans Fat: 0g
- Protein: 2g