Nothing excites us more than a Tuscan Butter recipe. They are always the fastest to go from our test kitchen and for good reason. These mushrooms are no exception as they are rich and creamy with pops of brightness from the cherry tomatoes. It's the perfect easy side dish. Mushroom | Mushrooms | Mushroom Risotto | Mushroom Recipes Sauteed | Mushroom Recipes | Mushroom Soup
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 4 tbsp. butter 2 cloves garlic, minced 1 tbsp. tomato paste 1 lb. baby bella mushrooms, cleaned 1 c. cherry tomatoes, halved And many more.
Instructions:
Step 1. 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.
Next step is, Add heavy cream and Parmesan and season with salt, pepper, and a pinch of red pepper flakes, then bring to a simmer. Add spinach and cook until sauce is thickened and spinach is wilted, 5 minutes.
