Description
Creamy Tuscan Marry Me Mushrooms is a rich and flavorful vegetarian dish featuring sautéed button mushrooms and cherry tomatoes in a luscious creamy parmesan sauce infused with sun-dried tomatoes, garlic, and fresh basil. Perfect served over pasta, rice, or with crusty bread, this comforting meal offers a delightful balance of earthy, tangy, and creamy elements made entirely on the stovetop in just 35 minutes.
Ingredients
Flavor Base
- 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 & Cheese
- 1 cup vegetable broth (236 mL)
- 1 cup heavy cream (236 mL)
- ½ cup grated parmesan (40 g)
Herbs
- 2 Tbsp fresh chopped basil
Instructions
- Prepare Flavor Base: In a large sauté pan or pot over medium heat, melt 2 tablespoons of unsalted butter with ½ teaspoon each of salt, oregano, crushed red pepper flakes, smoked paprika, and ¼ teaspoon of ground black pepper. Heat until the butter is fully melted and aromatic, about 1 minute.
- Cook Mushrooms and Tomatoes: Add 16 ounces of button mushrooms, 10 ounces of cherry tomatoes, 4 minced garlic cloves, and ½ cup roughly chopped sun-dried tomatoes to the pan. Cook uncovered, stirring frequently, allowing the mushrooms to release their moisture and the tomatoes to soften and reduce into a thick sauce, about 15 minutes.
- Add Broth and Simmer: Pour in 1 cup of vegetable broth and continue cooking the sauce on medium heat, stirring occasionally, until the sauce thickens again, approximately 10 minutes. This intensifies the flavors and creates a rich base.
- Finish with Cream and Cheese: Remove the pan from the heat. Stir in 1 cup of heavy cream, ½ cup of grated parmesan cheese, and 2 tablespoons of freshly chopped basil. Mix until fully combined and creamy. Serve the dish warm paired with rice, pasta, or crusty bread.
Notes
- For a vegan alternative, substitute heavy cream with full-fat canned coconut milk or an unflavored dairy-free creamer, use vegan butter, and replace parmesan with vegan parmesan cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently either in the microwave in 30-second intervals or on the stovetop with a splash of broth to restore moisture.
- While button mushrooms are recommended for their texture and size, you can use cremini or diced portobello mushrooms as substitutes for a similar effect.
- If the mushrooms do not cook long enough to release and reduce their moisture, the sauce may become watery. To fix this, continue to simmer uncovered until the sauce thickens to desired consistency.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tuscan
