I love mushrooms, all types, and I’m always looking for a new way to use them. When I spotted this recipe, I knew that it was one I needed to try. Unique and different, it makes a wonderful starter or side dish for any meal. With the addition of tomatoes and fresh spinach, the colors are such that it would be perfect for a holiday table. I’m going to be making this again in the summer using my own homegrown produce that will certainly enhance the flavors. You’ll want to eat this one with a spoon so that you don’t miss a drop of the wonderfully tasty sauce.
Tuscan Butter Mushrooms
Adapted from delish.com
4 T. butter
1½ t. Melissa’s
minced garlic
1 T. tomato
paste
1 lb. mushrooms, cleaned
1 c. cherry tomatoes, halved
¾ c. heavy cream
¼ c. freshly grated Parmesan cheese
Kosher salt
Freshly ground black pepper
Pinch crushed red pepper flakes
3 c. fresh spinach
In a large skillet over medium heat, melt butter. Add garlic and tomato paste,
and cook until fragrant, 1 minute. Add mushrooms and tomatoes, and cook until
mushrooms are tender and tomatoes are starting to burst, 5 minutes.
Add heavy cream and Parmesan and season with salt, pepper, and a pinch of red
pepper flakes, and then bring to a simmer. Add spinach and cook until sauce is
thickened and spinach is wilted, five minutes.
Yield: 4 servings
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Yummy! I will make this!
ReplyDeleteThe sauce looks amazing - and I love mushrooms!
ReplyDeleteThis looks so simple and good!
ReplyDelete