Creamy Garlic Butter Mushrooms

These Garlic Butter Mushrooms are smothered in a creamy, rich sauce filled with parmesan, herbs, and spinach. The mushrooms are first seared in garlic butter with sun-dried tomatoes, then simmered until they soak up every bit of flavor for a dish that's both comforting and impressive.

good as a main or a side, these Tuscan mushrooms pair beautifully with steak, roast chicken, mashed potatoes, or buttery cauliflower mash. They're also good alongside Salmon with Salsawhere the creamy garlic sauce meets the bright, zesty freshness of the tomato salsa for a good flavor balance. Ready in under 15 minutes, this creamy garlic butter mushrooms recipe is low carb, vegetarian, and guaranteed to become a new favorite.

What Makes This Recipe Work

• Mushrooms are properly seared first so they develop deep flavour instead of turning watery or rubbery. This step alone makes a huge difference to the final dish.
• Garlic butter is the base, not an afterthoughtgiving the sauce richness right from the start instead of relying only on cream.
• Tuscan elements like sun dried tomatoes and herbs add contrast and depth, keeping the sauce from tasting flat or overly heavy.
• The sauce stays creamy without being glueycoating the mushrooms beautifully while still feeling light enough to pair with other dishes.
• It works as a side or a mainwhich makes these creamy garlic butter mushrooms incredibly flexible depending on what else is on the table.

What Goes Into Garlic Butter Mushrooms

This recipe comes together with simple ingredients that create big flavor. The combination of garlic butter, cream, and parmesan makes these mushrooms rich and satisfying, while spinach and sun-dried tomatoes add a Tuscan twist

• Mushrooms: The hearty base of this recipe, seared to a golden finish before soaking up all the creamy garlic butter sauce.
• Garlic: Finely diced cloves infuse the dish with bold, aromatic flavor that pairs beautifully with the earthy mushrooms.
• Sun-Dried Tomatoes: Packed in oil for extra richness, these add a tangy, slightly sweet depth that makes these Tuscan mushrooms stand out.
• Heavy Cream: The key to achieving that velvety texture, turning this into a bowl of creamy garlic butter mushrooms you'll want to spoon over everything.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

Add Ins and Substitutions

Want to change things up without messing with the base recipe?

• Crispy Pancetta: Adds a salty bite and extra texture if you want something heartier.
• Chilli Flakes: A pinch brings gentle heat that cuts through the creaminess.
• Kale Instead of Spinach: Holds its texture better and adds a slightly earthier flavour.
• Lemon Zest: Brightens the sauce if you want a little contrast to the richness.

On the stove

1. Sauté the Aromatics: Heat a skillet over medium-high heat. Melt the butter, add the onion, and cook until translucent.

1. Add the Garlic: Stir in the garlic and cook for about one minute, just until fragrant. This builds the base flavor for the sauce.

1. Cook the Sun-Dried Tomatoes: Add the sun-dried tomato strips along with a spoonful of their oil. Sauté for about two minutes to release their flavor into the butter.

1. Sear the Mushrooms: Add the mushrooms to the skillet and cook in the tomato-garlic butter mixture for about five minutes, stirring occasionally until golden.

1. Deglaze the Pan: Pour in the white wine or broth, if using, and let it reduce by half while scraping up browned bits from the bottom. Skip this step if you prefer.

1. Simmer with Cream: Reduce the heat to low-medium and pour in the heavy cream. Stir gently and let it simmer while seasoning with salt and pepper to taste.

1. Finish the Sauce: Add the spinach and let wilt, then stir in the cheese. Simmer for another minute until the cheese melts and the sauce is smooth. For a thicker sauce, mix in the cornstarch slurry and stir until it thickens.

1. Garnish and Serve: Stir in the dried Italian herbs, garnish with fresh parsley, and serve warm. These creamy garlic butter mushrooms are good over pasta, rice, mashed potatoes, or even cauliflower mash.

These Garlic Butter Mushrooms are rich and flavorful, making them the good companion to a tender Dijon Garlic Pork Tenderloin & Veggies. The creamy mushroom sauce pairs beautifully with the juicy pork and roasted vegetables for a balanced, comforting meal.

For something a little different, let the mushrooms shine alongside Crispy Garlic Parmesan Asparaguswhere the salty, crisp spears cut through the creaminess for an elegant finishing touch.

Kitchen tip

• Dry your mushrooms well before cooking so they brown instead of steaming.
• Do not crowd the pan or the mushrooms will release water and lose that golden edge.
• Let the sauce simmer gentlynot rapidly, to avoid splitting the cream.
• Taste at the end and adjust seasoning once the parmesan has melted in.

Recipe FAQ's

Button, cremini, or portobello mushrooms all work beautifully in this garlic mushroom recipe. Each variety adds its own depth of flavor and texture.

Absolutely. If you prefer not to use wine, substitute with chicken or vegetable broth, it still gives these creamy garlic butter mushrooms plenty of flavor.

Definitely! These Tuscan mushrooms pair wonderfully with chicken, shrimp, or steak, turning the dish into a hearty main.

What you need

• 2 tablespoons salted butter
• 4 cloves garlic finely diced
• 21 ounces mushrooms washed and dried with paper towel
• 1 onion small, chopped
• 1/2 cup white wine optional
• 5 oz sun dried tomato strips jarred in oil, reserve 1 tablespoon of the jarred oil for cooking
• 1 1/2 cups heavy cream SEE NOTES
• 1 pinch salt to taste
• 1 pinch pepper to taste
• 3 cups baby spinach leaves washed
• 1/2 cup parmesan cheese fresh grated
• 1 teaspoon cornstarch optional – mix cornstarch with 1 tablespoon water for a thicker sauce.
• 1 teaspoon dried Italian herbs
• 1 tablespoon fresh parsley chopped

Method

1. Heat a large skillet over medium-high heat. Melt the butter and sauté onion until transparent; add the garlic and cook until fragrant (about one minute). Cook the sun dried tomatoes and oil in with the butter for about 2 minutes to release all of their flavours. Cook mushrooms in the tomato flavours for about 5 minutes.
2. Pour in the white wine or broth (if using), and allow to reduce to half, while scraping any bits off of the bottom of the pan. (SKIP THIS STEP IF YOU WISH.)
3. Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
4. Add in the spinach leaves; allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
5. Mix in the herbs and garnish with parsley.
6. Serve over mashed cauliflower, zucchini noodles or steamed veg. Alternatively, serve over pasta, mashed potatoes or rice.