Creamy Tuscan Mushroom Sauce

Creamy Tuscan Mushroom Sauce with Sun-Dried Tomatoes and Spinach is a rich, Tuscan inspired recipe that is great over chicken, beef, and pork, or rice and pasta.

Creamy Mushroom Sauce with Sun-Dried Tomatoes and Spinach in Offwhite Skillet

This Creamy Tuscan Mushroom Sauce is too easy to be so good and my neighbor Amy can attest to the goodness as well; I had so much I begged her to come and have dinner with me.

I had some chicken breasts in the fridge that I had cooked the day before and these photos include that grilled breast but it would be equally good over pork or beef or simply as a sauce for rice or noodles. Honestly I would have been happy with simply a spoon.

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There is no particular reason for the Tuscan moniker except that I so often associate anything with sun-dried tomatoes and Parmesan cheese with Italian; add some leafy green spinach and mushrooms and it seems earthy enough to warrant the name.

Creamy Mushroom Sauce with Sun-Dried Tomatoes and Spinach Plated on White Serving Plate

Truth be told I made it twice. I know I break some unwritten food blogger rules that expects I should make it at least three times. I prefer to let my 25 extra years of cooking compared to a lot of younger bloggers equate to the same. I can make a dish and know immediately if it’s successful. If it’s not? You’ll never read about it on this blog!

My first attempt was foiled by the grocery store…it’s true! I give myself the luxury of having my groceries delivered and I had thrown two boxes of mushrooms into the crisper without paying much attention.

When I pulled out ingredients for this Creamy Tuscan Mushroom Sauce, I only then discovered that one box was sliced instead of whole button mushrooms. Not what I had in mind. I never get pre-sliced mushrooms because they are sliced way too thin for my taste and clearly, their shelf life is not as long as their whole cousins.

I HAD to use the sliced ones immediately, I had gotten to them just in the nick of time. And I didn’t want to combine the thin sliced ones with the other package that would better suit me with small mushrooms and ones I could slice much thicker.

So I decided to make a batch for dinner and then do it the next again the next day with the whole ones that were still in great shape. I scaled down from my original plan too and truth be told, the recipe I’m providing is plenty..any more might have been overkill.

The sliced mushrooms had started to get a bit watery so I laid them out on top of some paper towels and made sure they were dry. Wet mushrooms are a no-no. Despite conflicting advice, mine is to never wash them.

They are grown in a sterile environment so the only thing you need to do is wipe them down with a paper towel if you want to dust off some dirt and cut off the tip of the stem before slicing. Another reason I like to buy them whole; I like to slice them into big slices too; you don’t want them to disappear into the sauce.

Creamy Mushroom Sauce with Sun-Dried Tomatoes and Spinach Served over Chicken and Garnished with Parsley

While I do love grocery delivery this is the extra price you pay; mistakes happen. So I proceeded as planned and while I certainly enjoyed my dinner, I have to say that the second round the next day was much better, for a couple of reasons.

Yes, I like the mushrooms thicker and I even left a couple of small ones whole. But one thing I learned…the recipe needs very little salt. There is salt in the sun-dried tomatoes and the Parmesan cheese, for me that turned out to be enough…so taste, taste, taste before salting when you make them too.

I’m not including the chicken as part of this recipe for Creamy Tuscan Mushroom Sauce because you can use a variety of sources. I had a package of breasts that I used but leftover chicken would be great too. The chicken I used weighed about 4 pounds and there were only 4 pieces so they were huge.

I pounded them to about a quarter inch thick with the flat side of a meat mallet and then cut the breasts into three slices each. A little bit of olive oil and some salt and pepper and they went on the grill for about 7-8 minutes. I have a thermometer like this and have learned to always check the internal temp to insure the meat is done.

Since the chicken was grilled the day before I warmed it a bit and then served the sauce on the chicken I had plated on top of rice. Spaghetti noodles would be good too. I’m a sucker for angel hair pasta; I love that it cooks in less than 5 minutes once the water starts to boil.

It does mean you can’t walk away and forget it but it’s perfect for a quick weeknight meal. Especially if you have leftover chicken…or buy one of those roasted ones at the market; that works too!

PIN IT! ‘Creamy Tuscan Mushroom Sauce with Sun-Dried Tomatoes and Spinach’

Tuscan Mushroom Sauce with Spinach and Sun-Dried Tomato
Tuscan Mushroom Sauce with Spinach and Sun-Dried Tomato Served on Chicken and Rice
Creamy Mushroom Sauce with Sun-Dried Tomatoes and Spinach in Offwhite Skillet

Creamy Tuscan Mushroom Sauce with Sun-Dried Tomatoes and Spinach

Creative Culinary
4.20 from 50 or more votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Salads, Dressings, Marinades and Sauces
Servings 6 Servings
Calories 253 kcal

Ingredients
  

  • 2 tablespoons salted butter
  • 1 small onion chopped
  • 3 cloves garlic finely diced
  • 3 oz sun dried tomatoes in oil
  • 8 oz mushrooms cleaned
  • cup white wine or chicken broth
  • 1 cup heavy cream or half and half
  • 2 cups baby spinach leaves stems removed and washed
  • cup fresh grated Parmesan cheese
  • Salt and pepper to taste
  • Garnish with 1 Tbsp fresh parsley chopped

Instructions
 

  • Heat a large skillet over medium-high heat. Melt the butter, add the chopped onion and sauté until the onion is transparent; add the garlic and cook one minute.
  • Add the sun-dried tomatoes and simmer for 2 minutes. Add the mushrooms and cook for 5 minutes.
  • Pour in the white wine or broth and reduce to half, being sure to scrape any bits off the bottom of the skillet.
  • Reduce heat to medium-low and add the cream (or half and half) and bring to a low simmer, stirring occasionally.
  • Add the spinach leaves, cook until they start to wilt in the sauce then add the Parmesan cheese and stir in thoroughly.
  • Allow sauce to simmer for a minute until the cheese melts through the sauce.
  • Season with salt and pepper. Garnish with parsley and serve.

Notes

Serve over rice, pasta, zoodles, or vegetables with or without meat.

Nutrition

Nutrition Facts
Creamy Tuscan Mushroom Sauce with Sun-Dried Tomatoes and Spinach
Serving Size
 
1 Serving
Amount per Serving
Calories
253
% Daily Value*
Fat
 
22
g
34
%
Cholesterol
 
60
mg
20
%
Sodium
 
187
mg
8
%
Carbohydrates
 
9
g
3
%
Protein
 
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
253
Keyword mushrooms, sauce, spinach, sun-dried tomatoes, tuscan
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11 Comments

  1. 5 stars
    Spoon-licking good and still simmering! I may be jumping the gun on this rating, but this sauce has everything I love. Easy recipe, epic flavors… I hope I don’t devour it all before dinner!

  2. Will be trying this tonight, but have a question about your nutrition label. You list the serving size as “1”. Is that one mushroom? One cup? One serving in the whole recipe? I have to watch my carbs, so knowing your serving size would help. Thanks.

    1. I’ve revised this to indicate values for one ‘serving,’ you are correct to assume that but I don’t have a measure for quantity. The recipe is for six servings so if you can eyeball that amount from the total you would have an approximate amount that relates to the figures posted.

  3. Omg, that’s right up my alley! Adore mushrooms. Adore tomatoes. Adore spinach. I always have them on hand. This sauce would be soooo great over pasta. Dying to try it. I’ll probably make it for my dinner guests. Hope I won’t fail miserably. Thank you Barb for all of the lovely recipes! Got so much inspiration.

  4. I should probably wait until I finish this sauce before I rate it but I’m afraid I’ll forget! I saw this recipe and HAD to make it tonight, it has everything I love! And it’s easy…love that the most. I haven’t served it yet but I’ve been licking the spoon; hope I save enough for dinner. 🙂

    My family is going to go nuts over a nice dinner on Friday…thanks a bunch Barb!

  5. Good dish no matter what you call it! Love mushrooms and haven’t used sun-dried tomatoes in ages. Need to soon — and this is such a nice combo of flavors, it’d be the perfect dish to make. Thanks!

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