Creamy Italian Mushroom Side (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 ½ pounds baby portobello mushrooms, rinsed and patted dry
02 -
2 tablespoons butter
03 -
¼ cup yellow onion, diced
04 -
½ cup oil-packed sun-dried tomatoes, chopped
05 -
2 cloves garlic, minced
06 -
1 cup heavy cream
07 -
2 cups spinach, chopped
08 -
Salt and pepper to taste
# Instructions:
01 -
Give your mushrooms a good rinse and pat them dry with paper towels. Make sure to remove any dirt or debris clinging to them.
02 -
Get a large skillet with a heavy bottom and set it over medium heat. Drop in the butter and let it melt completely.
03 -
Once the butter is bubbling, toss in the diced onion. Let them cook for about 5 minutes, stirring frequently so they soften without browning too much.
04 -
Throw in those gorgeous sun-dried tomatoes and minced garlic. Cook them together for 2-3 minutes until fragrant and your kitchen smells amazing.
05 -
Add the mushrooms to the pan and stir everything together. Cook for about 5 minutes, stirring often, until the mushrooms start to release their juices and soften.
06 -
Pour in the heavy cream and let it bubble gently for 1-2 minutes to warm through and start mingling with all those delicious flavors.
07 -
Add the chopped spinach and stir well. Reduce the heat to low and continue cooking until the spinach has wilted down and your sauce has thickened slightly, about 3 minutes.
08 -
Taste and season with salt and pepper as needed. Serve these creamy mushrooms hot from the pan for the best flavor and texture.
# Notes:
01 -
White mushrooms can substitute for baby bellas if needed, though you'll miss some of the earthy flavor.
02 -
For extra flavor, try adding Italian seasoning, fresh basil, or red pepper flakes for a bit of heat.
03 -
This dish works beautifully alongside steak or chicken, but is hearty enough to serve as a vegetarian main course.