Creamy Tuscan “Marry Me” Mushrooms Recipe

Introduction

This Creamy Tuscan Marry Me Mushrooms dish combines tender mushrooms and vibrant tomatoes in a luscious, creamy sauce. It’s perfect for a comforting dinner served over pasta, rice, or with crusty bread. Easy to prepare and packed with flavor, it’s sure to become a favorite.

Ingredients

• 2 Tbsp unsalted butter (28 g)
• ½ tsp salt
• ½ tsp oregano
• ½ tsp crushed red pepper flakes
• ½ tsp smoked paprika
• ¼ tsp ground black pepper
• 16 oz button mushrooms (453 g)
• 10 oz cherry tomatoes (283 g)
• 4 cloves garlic, minced
• ½ cup sun-dried tomatoes, roughly chopped
• 1 cup vegetable broth (236 mL)
• 1 cup heavy cream (236 mL)
• ½ cup grated parmesan (40 g)
• 2 Tbsp fresh chopped basil

Instructions

1. Step 1: Heat the butter in a large sauté pan or pot over medium heat. Add salt, oregano, crushed red pepper flakes, smoked paprika, and black pepper. Cook until the butter has melted and the spices are fragrant, about 1 minute.
2. Step 2: Add the button mushrooms, cherry tomatoes, minced garlic, and sun-dried tomatoes to the pan. Cook uncovered, stirring often, until the mushrooms release their moisture and the liquid evaporates, turning the tomatoes into a thick sauce, about 15 minutes.
3. Step 3: Pour in the vegetable broth and continue to cook, stirring occasionally, until the sauce thickens again, about 10 minutes.
4. Step 4: Remove the pan from heat. Stir in the heavy cream, grated parmesan, and fresh chopped basil until well combined. Serve warm with your choice of rice, pasta, or crusty bread.

Tips & Variations

• For extra depth, add a splash of white wine when adding the broth and let it reduce before continuing.
• Substitute heavy cream with coconut cream for a dairy-free version.
• Fresh thyme or rosemary can be added along with the basil for added aroma.
• If you prefer a spicier dish, increase the crushed red pepper flakes to taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. Add a splash of broth or cream if the sauce thickens too much when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms for this recipe?

Yes, cremini, portobello, or shiitake mushrooms make excellent substitutes and will add unique flavors.

Is this dish suitable for vegetarians?

Absolutely. This recipe uses vegetable broth and no meat, making it vegetarian-friendly. Just ensure the parmesan you use is suitable for vegetarians.

Creamy Tuscan “Marry Me” Mushrooms Recipe

Print Recipe

★★★★★

4.6 from 116 reviews

Creamy Tuscan Marry Me Mushrooms is a rich and flavorful vegetarian dish featuring sautéed mushrooms, cherry tomatoes, sun-dried tomatoes, and aromatic spices simmered in a luscious creamy parmesan sauce. Perfectly balanced with fresh basil, this dish makes a comforting and elegant sauce to serve over pasta, rice, or crusty bread.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 26 minutes
• Total Time: 36 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base Ingredients

• 2 Tbsp unsalted butter (28 g)
• ½ tsp salt
• ½ tsp oregano
• ½ tsp crushed red pepper flakes
• ½ tsp smoked paprika
• ¼ tsp ground black pepper

Main Ingredients

• 16 oz button mushrooms (453 g)
• 10 oz cherry tomatoes (283 g)
• 4 cloves garlic (minced)
• ½ cup sun-dried tomatoes (roughly chopped)

Liquids and Finishing Ingredients

• 1 cup vegetable broth (236 mL)
• 1 cup heavy cream (236 mL)
• ½ cup grated parmesan (40 g)
• 2 Tbsp fresh chopped basil

Instructions

1. Prepare Flavor Base: Heat 2 tablespoons of unsalted butter in a large sauté pan or pot over medium heat. Add ½ teaspoon each of salt, oregano, crushed red pepper flakes, and smoked paprika, along with ¼ teaspoon ground black pepper. Cook until the butter melts and the spices become fragrant, about 1 minute.
2. Cook Vegetables: Add 16 ounces of button mushrooms, 10 ounces of cherry tomatoes, 4 cloves of minced garlic, and ½ cup of roughly chopped sun-dried tomatoes to the pan. Cook uncovered, stirring frequently, until the mushrooms release their moisture and the excess liquid evaporates, allowing the tomatoes to cook down and form a thick sauce, about 15 minutes.
3. Add Broth and Simmer: Pour in 1 cup of vegetable broth and continue cooking the mixture until the sauce thickens once again, which should take about 10 minutes. Stir occasionally to prevent sticking.
4. Finish with Cream and Cheese: Remove the pan from heat. Stir in 1 cup of heavy cream, ½ cup of grated parmesan cheese, and 2 tablespoons of fresh chopped basil. Mix thoroughly until the sauce is creamy and well combined.
5. Serve: Serve the creamy Tuscan mushrooms warm with your choice of rice, pasta, or crusty bread for a delicious and hearty meal.

Notes

• For extra heat, adjust the amount of crushed red pepper flakes to taste.
• Use fresh basil if possible for the best flavor; dried basil will alter the freshness of the dish.
• This dish pairs excellently with fettuccine, penne, or garlic bread.
• To make this recipe vegan, substitute butter with olive oil, heavy cream with coconut cream, and parmesan with a vegan cheese alternative.
• Make sure to sauté mushrooms until most of their liquid evaporates to avoid a watery sauce.

Keywords: Tuscan mushrooms, creamy mushroom sauce, vegetarian mushroom recipe, creamy garlic mushrooms, Tuscan garlic sauce