Creamy Tuscan Mushrooms
Course: Main, AppetizerCuisine: ItalianServings
6
servingsPrep time
5
minutesCooking time
20
minutesCalories
393
kcalCook Mode
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Ingredients
1020 grams mushrooms (about 8 cups), cleaned (cremini, button or a mix)
3 tablespoons oil from the sun-dried tomato jar or olive oil, for the garlic
1.5 tablespoons oil from the sun-dried tomato jar or olive oil, for the roux
7.5 garlic cloves, finely chopped
1.5 tablespoons all-purpose flour
0.8 cups vegetable broth
1.5 cups heavy cream
1.5 teaspoons lemon zest
1.5 teaspoons Italian seasoning
1 dinnerspoon dried crushed chili
0.8 teaspoons salt, plus a pinch for the mushrooms
0.8 teaspoons black pepper, freshly ground
0.8 cups sun-dried tomato strips, drained
3 cups fresh spinach leaves
3 tablespoons fresh basil leaves, torn, for garnish
45 grams Parmesan, finely grated (optional)
Directions
- Prep the mushrooms: Wipe 1020 grams mushrooms (about 8 cups), cleaned (cremini, button or a mix) clean with a damp cloth or a soft brush instead of soaking them, because waterlogged mushrooms won't brown. Halve medium mushrooms, quarter large ones, and leave small ones whole so the pieces cook evenly. Finely chop 7.5 garlic cloves, finely chopped and keep them ready, along with the drained 0.8 cups sun-dried tomato strips, drained.
- Heat the pan: Set a large skillet (12-inch / 30 cm) over medium-high heat and let it get properly hot, about 1 minute. A wide pan gives the mushrooms room so they sear instead of steam.
- Dry-sear the mushrooms: Add the mushrooms to the dry pan with a pinch of salt and no oil or fat. Cook for 4–5 minutes, stirring only occasionally. They'll release their liquid first; keep cooking until that liquid evaporates and the mushrooms turn golden with a nutty aroma.
- Add oil and garlic: Drizzle in 3 tablespoons oil from the sun-dried tomato jar or olive oil, for the garlic and add the garlic. Sauté gently for about 1 minute, stirring constantly, until fragrant but not browned. Burnt garlic turns bitter, so lower the heat slightly if needed.
- Make a quick roux: Push the mushrooms to one side of the skillet. Pour 1.5 tablespoons oil from the sun-dried tomato jar or olive oil, for the roux into the empty side, sprinkle in 1.5 tablespoons all-purpose flour, and stir the oil and flour together for 30–1 minute to cook out the raw flour taste.
- Whisk in the broth: Slowly pour 0.8 cups vegetable broth into the roux, stirring constantly so it stays smooth and lump-free. Then stir everything, mushrooms included, together.
- Add the cream: Pour in 1.5 cups heavy cream and stir well so the mushrooms are coated in the sauce.
- Season the sauce: Stir in 1.5 teaspoons lemon zest, 1.5 teaspoons Italian seasoning, 0.8 teaspoons salt, plus a pinch for the mushrooms, 0.8 teaspoons black pepper, freshly ground and the sun-dried tomato strips.
- Simmer to thicken: Lower the heat to medium-low and bring the sauce to a gentle simmer without letting it boil hard. Simmer for 5–7 minutes, stirring now and then, until the sauce thickens enough to coat the back of a spoon. Taste and adjust the salt and pepper.
- Wilt the spinach: Take the pan off the heat and fold in 3 cups fresh spinach leaves. The residual heat will wilt the leaves in 1–2 minutes while keeping them bright green. (1m 30s)
- Garnish and serve: Scatter 3 tablespoons fresh basil leaves, torn, for garnish over the top, and 45 grams Parmesan, finely grated (optional)and the crushed chili flakes if you're using it. Serve right away while the sauce is glossy and hot.
NOTES FROM CHEF SANDRA
- BEST MUSHROOMS: Cremini (baby bella) give the best flavour and texture. A mix of cremini, button, oyster and shiitake adds depth. If using shiitake, discard the stems.
WHY DRY-SEAR: Starting the mushrooms without oil drives off their moisture quickly and concentrates their flavour, so they brown instead of going rubbery. Don't overcrowd the pan. Cook in two batches if your skillet is small.
SUN-DRIED TOMATO OIL: The oil from the jar is infused with tomato and herbs and adds a lot of flavour. Plain extra-virgin olive oil works too.
CREAM SUBSTITUTES: Use half-and-half for a lighter sauce, but simmer gently because it splits more easily. For a dairy-free version, use full-fat coconut cream or cashew cream with olive oil, and skip the Parmesan or use nutritional yeast.
GLUTEN-FREE: Replace the flour with 1 tsp cornstarch mixed into the broth before adding it.
SAUCE CONSISTENCY: If the sauce is too thick, loosen it with a splash of broth. If it's too thin, simmer for 2–3 more minutes. It also thickens as it cools.
SERVING IDEAS: As an appetizer, serve with toasted ciabatta or crostini to mop up the sauce. As a main, spoon over pasta (penne, fettuccine), creamy polenta, mashed potatoes or rice. It also goes well alongside grilled chicken, steak or salmon.
MAKE AHEAD AND STORAGE: Keep in an airtight container in the fridge for up to 3 days. Reheat gently over low heat with a splash of broth or cream. Freezing isn't recommended, because cream sauces can separate.
VARIATIONS: Add a splash of dry white wine before the broth, a pinch of chili flakes for heat, or swap the spinach for kale (add it a minute earlier so it softens).
NUTRITION: About 393 kcal per serving (1 of 4). This is an estimate and varies with the brand and the optional Parmesan.
