Tuscan Butter Mushrooms (Print Version)
# Ingredients:
01 -
4 slices thick-cut bacon, drippings reserved
02 -
1 lb baby Portabella mushrooms, washed and dried
03 -
4 Tbsp unsalted butter
04 -
1 teaspoon minced garlic
05 -
1 medium onion, diced
06 -
240 ml white wine (or chicken broth)
07 -
1 cup cherry tomatoes, halved
08 -
1 tablespoon tomato paste
09 -
1 tablespoon Italian seasoning
10 -
1 teaspoon salt
11 -
¼ teaspoon ground black pepper
12 -
1 pinch red pepper flakes
13 -
240 ml heavy cream
14 -
½ cup shaved Parmesan
15 -
3 cups fresh spinach
# Instructions:
01 -
Cook bacon in large skillet until crisp. Transfer to paper towel to drain, then rough chop. Reserve 1 tablespoon of bacon grease in the skillet, keeping all the flavorful drippings in the bottom.
02 -
Add butter to skillet with bacon grease and drippings. Melt while stirring to scrape any bits from the bottom. Add diced onion and sauté until translucent. Add garlic and sauté until lightly browned.
03 -
Pour in white wine or broth and scrape thoroughly to release all fond from the bottom of the skillet. Add tomato paste and stir until completely incorporated.
04 -
Add halved tomatoes, salt, black pepper, red pepper flakes, and Italian seasoning. Stir and simmer until tomatoes just begin to soften and release juices.
05 -
Add mushrooms to the skillet. Coat thoroughly with sauce and simmer gently for five minutes until mushrooms begin to tenderize.
06 -
Reduce heat to low. Stir in heavy cream and Parmesan cheese, combining slowly until the sauce is smooth and well-blended. Fold in spinach and chopped bacon, continuing to heat just until spinach wilts.
# Notes:
01 -
Serve as a side dish or atop pasta or roasted potatoes for a complete meal.
02 -
For a lighter version, substitute half-and-half for the heavy cream.