Tuscan Mushroom Sauce
Creamy Tuscan Mushroom Sauce with Sun-Dried Tomatoes and Spinach served over white rice and garnished with parsley.
Servings 6 Servings
Calories 251kcal
Ingredients
- 2 tablespoons butter
- 1 small onion chopped
- 3 cloves garlic finely diced
- 3 ounces sun dried tomatoes in oil
- 8 ounces mushrooms cleaned
- ⅓ cup white wine or chicken broth
- 1 cup heavy cream or half and half
- 2 cups baby spinach leaves stems removed and washed
- ⅓ cup fresh grated Parmesan cheese
- Salt and pepper to taste
Garnish
- 2 tablespoons parsley fresh, 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
Serving: 1Serving | Calories: 251kcal | Carbohydrates: 9g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 188mg | Potassium: 487mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1980IU | Vitamin C: 21mg | Calcium: 103mg | Iron: 1mg