Perhaps you have a friend like mine. She frequently hands me a recipe and insists: You've got to try this. Usually, I pronoun my verdict by claiming: It is delish! Because, most often, she is correct. It is delish.
My dear friend doesn't know where she found this particular recipe, but I am grateful for it. It is easy to prepare, and the dish is spectacular.
Hum, picture yourself, glass in one hand hand, a plate in front of you, and this rich, creamy mushroom dish awaiting your serving spoon. Such a pretty picture!
Photo by Charlie Gillette
Tuscan Butter Mushrooms
4 tablespoons butter
2 cloves garlic, minced
1 tablespoon tomato paste
1 1 pound baby bella mushrooms, cleaned
3/4 cup cherry tomatoes, halves
3/4 cup heavy cream
1/4 cup freshly grated Parmesan
Kosher salt and pepper, to taste
Pinch of red pepper flakes
3 cups spinach
Thinly sliced basil, for garnish
- In a large skilled over medium heat, melt butter. Add garlic and tomato paste and cook until fragrant, 1 minute. Add mushrooms and tomatoes and cooked until mushrooms are tender and tomatoes are starting to burst, 5 minutes.
- 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.
- Garnish with basil before serving.