Creamy Tuscan Mushrooms
This dish is absolutely delicious and lends itself to a whole variety of mushrooms. The combination of flavours give you a rich and moreish sauce that will have you licking your plate and making sure nothing goes to waste.
We can’t work out if it’s the tomatoes, the garlic or the general combination of fresh, good quality ingredients that makes this dish so good; it just oozes umami and spoils all the senses.
Ingredients for 4. Cooking time about 20 minutes.
Ingredients:
• 600g mushrooms – a combination of White, Chestnut or button mushrooms, or thickly sliced Portobello mushrooms
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 cloves garlic minced
• 1 small onion, finely chopped
• 125ml dry white wine or vegetable, or chicken stock – either work well.
•150g sun dried tomato cut into strips
• 250ml think cream, or dairy free whipping cream as an alternative
• Salt and pepper
• 2 handfuls of spinach, roughly chopped
Optional
• ½ tsp of paprika
• Squeeze of lemon juice
To cook:
Heat a large pan over a medium heat - The mushrooms will need lots of room to cook, but will reduce inside. First, melt the butter and sauté your onion. Once your onion is soft and transparent add the garlic and cook on a medium heat for about a minute.
Now add the olive oil and your mushrooms; we like to halve the larger White or Chestnut mushrooms and mix them with whole baby mushrooms for a variety of textures. Cook until beginning to release their juices and start to soften, around 5 - 8 minutes. If you’re using Portobello’s, it’s good to slice these first.
You can use King and/or Grey Oysters too - these can be torn into bite-sized strips before adding to the pan and subtle flavours work really well in this meal too.We like to add the paprika at this stage; it brings a nice bit of colour and subtle hint of flavour but is optional. If using, add to the pan and cook for a further minute, stirring occasionally so nothing catches on the bottom of the pan.
Pour your stock or wine to the pan over the mushroom and onion mixture and a squeeze the lemon juice if using and stir in the sundried tomatoes. Let it come up to the boil then leave to bubble away for a couple of minutes. Now reduce to a low heat for 5 minutes. Season to taste and add your spinach in the last few minutes to warm through and begin to wilt.
Pour your stock or wine to the pan over the mushroom and onion mixture and a squeeze the lemon juice if using and stir in the sundried tomatoes. Let it come up to the boil then leave to bubble away for a couple of minutes. Now reduce to a low heat for 5 minutes. Season to taste and add your spinach in the last few minutes to warm through and begin to wilt.
To serve: This creamy dish pairs well with steamed veg, fresh pasta or a side of warm Bulgur wheat. You can find variations of this recipe using salmon and chicken online, but we love it with mushrooms.
Brunching ideas: Served on its own in your best bowl with a slice of fresh bread lightly toasted or with and simple side salad is a tasty and healthy lunch option.
Mush love x
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