Description
Flavorful and easy garlic butter mushrooms in a velvety cream sauce.
Ingredients
Units
Scale
- 32 ounces of white mushrooms, rinsed, and then patted dry.
- 4 cloves of garlic
- 2 tablespoons butter
- a bunch of spinach (finely chopped. I used fresh)
- 1/2 cup of evaporated milk
- 4 sun-dried tomatoes (chopped)
- 1 tablespoon oregano
- 1/2 onion, diced
- Parmigiano Reggiano (to your liking, I used roughly 1/4 cup.
Instructions
- Begin by heating your pan to medium heat.
- Add your butter and wait for it to melt.
- Once the butter has melted, add in your diced onions and chopped garlic. Cook until the onions begin to turn translucent and the garlic gets golden brown. Sprinkle in kosher salt and stir every couple of minutes.
- Next, add in your mushrooms and turn the heat up to medium-high. Cook mushrooms until the tops start to brown.
- Once they’ve browned, add a pinch more of kosher salt, and stir the mushrooms.
- Add in evaporated milk, and turn the heat back down to medium-low.
- While everything simmers, add in spinach, sun-dried tomatoes and grated Parmigiano Reggiano. Cover with a pan cover and let simmer for 15 minutes on medium-low heat.
- Sprinkle some extra Parmigiano Reggiano on top and serve.
Notes
- Swaps for this recipe include vegan butter and plain almond milk in favor of regular butter and evaporated milk.
- If you don’t mind the extra fat, sub evaporated milk for heavy cream (more fat, but fewer carbs).
- You could also serve this over a protein, pasta, or veggie noodles, all great options. We loved it by itself.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 11.8 g
- Sodium: 570.7 mg
- Fat: 14.8 g
- Carbohydrates: 28.1 g
- Fiber: 6.6 g
- Protein: 20.5 g
- Cholesterol: 36.8 mg
