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This Tuscan Butter Mushroom recipe transforms simple baby bella mushrooms into a restaurant-worthy side dish that will have everyone asking for seconds. The rich garlic butter sauce creates the perfect backdrop for meaty mushrooms, while bright tomatoes and wilted spinach add color and nutrition to this indulgent treat.
I first made these mushrooms for a romantic anniversary dinner at home when our favorite Italian restaurant was booked solid. My husband now requests them more often than any restaurant meal.
Ingredients
- Baby Bella mushrooms: Chosen for their meaty texture and earthy flavor. Look for firm caps without blemishes
- Thick sliced bacon: Adds smoky depth to the dish. Choose quality bacon for the best flavor
- Real butter: Creates the foundation of our sauce. Use unsalted to control sodium levels
- Fresh garlic: Providing aromatic punch. Mince just before cooking for maximum flavor
- White wine: Deglazes the pan and adds acidity. A dry Pinot Grigio works beautifully
- Cherry tomatoes: Burst with sweetness and acidity. Select ripe tomatoes with vibrant color
- Heavy cream: Creates that luxurious Tuscan finish. Full fat works best for proper thickening
- Fresh spinach: Wilts perfectly into the sauce. Choose bright green leaves without yellowing
- Parmesan cheese: Adds nutty depth. Freshly shaved is preferable to pre-grated varieties
- Italian seasoning: Brings herbal notes that complement the mushrooms perfectly
Step-by-Step Instructions
- Cook the Bacon:
- Fry bacon in a large skillet until crisp but not burnt, about 8 minutes. Transfer to paper towels to drain excess grease. Reserve one tablespoon of bacon grease in the pan.
- Create the Flavor Base:
- Add butter to the reserved bacon drippings and melt over medium heat. Add diced onions and cook for about 5 minutes until translucent and soft. Add minced garlic and cook for 30 seconds until fragrant but not browned.
- Deglaze the Pan:
- Pour in white wine or chicken broth and use a wooden spoon to scrape up brown bits. Let the liquid simmer for 2 minutes to reduce slightly.
- Build the Sauce:
- Stir in tomato paste until fully incorporated. Add halved cherry tomatoes, salt, pepper, and Italian seasoning. Simmer gently for 3 to 4 minutes until the tomatoes soften and release their juices.
- Add the Mushrooms:
- Gently fold in the baby bella mushrooms. Simmer on low for 5 minutes until the mushrooms release their liquid and become tender.
- Create the Creamy Finish:
- Reduce heat to low and slowly stir in heavy cream and shaved Parmesan. Stir continuously for 2 minutes until cheese melts and sauce becomes silky.
- Complete the Dish:
- Return chopped bacon to the pan and add fresh spinach. Fold everything together and allow the spinach to wilt, about 1 to 2 minutes.
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The Italian seasoning blend is my secret weapon in this recipe. I mix my own with extra oregano and basil, which perfectly complements the earthy mushrooms. When my Italian grandmother first tasted this dish, she demanded the recipe and now serves it at her Sunday family dinners.
Serving Suggestions
These Tuscan butter mushrooms shine when served over creamy polenta or mashed potatoes, which soak up every drop of the delicious sauce. For a complete meal, pair with a simple grilled chicken breast or serve alongside a medium-rare steak. The mushrooms also make an excellent pasta sauce when tossed with fettuccine or pappardelle noodles.
Make It Ahead
This dish actually improves with time as the flavors meld together. You can prepare it up to two days in advance and store in an airtight container in the refrigerator. When reheating, do so gently over low heat on the stovetop, adding a splash of cream if needed to restore the silky texture. The mushrooms will continue to absorb flavor as they sit.
Ingredient Substitutions
If you prefer a lighter version, substitute half and half for heavy cream, though the sauce won't be quite as thick. Vegetarians can omit the bacon and use vegetable broth instead of wine, adding a teaspoon of smoked paprika to maintain that smoky depth. For those avoiding dairy, coconut cream works surprisingly well with the addition of a tablespoon of nutritional yeast to replace the Parmesan.
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This indulgent recipe delivers creamy, savory mushrooms bursting with flavor to elevate any dinner.
Frequently Asked Questions
- → Can I substitute the white wine in Tuscan Butter Mushrooms?
Yes, you can easily substitute the white wine with chicken broth for an alcohol-free version. The broth will still help deglaze the pan and provide flavor depth, though it will be slightly less acidic than wine.
- → What type of mushrooms work best for this dish?
Baby Bella (cremini) mushrooms are ideal because they have more flavor than white button mushrooms while remaining tender. However, you could also use regular portobello mushrooms (sliced), white button mushrooms, or a mixture of wild mushrooms for varied texture and flavor.
- → How can I serve Tuscan Butter Mushrooms?
These mushrooms are versatile! Serve them as a side dish alongside chicken, steak or pork. They're also delicious spooned over pasta, rice, polenta, or mashed potatoes. For a light meal, serve with crusty bread to soak up the sauce.
- → Can I make this dish vegetarian?
Yes, simply omit the bacon and use 2 additional tablespoons of butter or olive oil instead of the bacon drippings. For added depth, consider adding a teaspoon of smoked paprika to mimic bacon's smoky flavor.
- → How can I make this dish ahead of time?
You can prepare the dish up to the point of adding cream, then refrigerate for up to 24 hours. When ready to serve, gently reheat the mushroom mixture, then add the cream, Parmesan, spinach and bacon to finish. The sauce may need a splash of broth to thin if it's too thick after reheating.
- → Can I freeze Tuscan Butter Mushrooms?
Cream-based dishes generally don't freeze well as they can separate when thawed. It's best enjoyed fresh or refrigerated for up to 3 days. If you must freeze, do so before adding the cream and dairy elements, then add those after thawing and reheating.