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

Creamy Tuscan Mushroom Sauce with Sun-Dried Tomatoes and Spinach

Course Salads, Dressings, Marinades and Sauces
Keyword mushrooms, sauce, spinach, sun-dried tomatoes, tuscan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 Servings
Calories 264kcal
Author Creative Culinary


  • 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


  • 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.


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


Serving: 18 | Calories: 264kcal | Carbohydrates: 11g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 272mg | Fiber: 3g | Sugar: 3g