Dinner

Tuscan Butter Mushrooms: A Decadent Recipe to Try! Recipe

Name: Tuscan Butter Mushrooms: A Decadent Recipe to Try! Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Tuscan
Ingredients: 16 ounces baby bella mushrooms, cleaned and stems trimmed; 4 tablespoons unsalted butter; 4 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; ½ teaspoon red pepper flakes (optional); ½ cup heavy cream; ½ cup grated Parmesan cheese; Salt and pepper to taste; 2 tablespoons fresh parsley, chopped (for garnish)

ByCharlotte Montgomery October 29, 2025October 29, 2025

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Introduction

Tuscan Butter Mushrooms are a rich and flavorful side dish that brings a touch of Italian elegance to your table. Sautéed in butter and infused with garlic, herbs, and Parmesan, these mushrooms are irresistibly creamy and perfect for any meal.

The image shows a close-up view of about twelve sautéed mushrooms in a shallow pool of golden brown oil and sauce, all inside a white bowl on a white marbled surface. The mushrooms are cooked to a rich brown color with light charring, and each mushroom is topped with finely chopped green herbs, bits of garlic, and small pieces of red pepper. The mushrooms have a shiny, moist texture from the oil, reflecting warm light. The herbs and garlic add a fresh, slightly green and off-white contrast to the deep brown mushrooms. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces baby bella mushrooms, cleaned and stems trimmed
4 tablespoons unsalted butter
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon red pepper flakes (optional)
½ cup heavy cream
½ cup grated Parmesan cheese
Salt and pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Step 1: In a large skillet, melt the butter over medium heat.
Step 2: Add the cleaned mushrooms to the skillet and sauté for about 5-7 minutes, or until they are golden brown and tender.
Step 3: Stir in the minced garlic, thyme, rosemary, and red pepper flakes (if using). Cook for an additional 1-2 minutes until the garlic is fragrant.
Step 4: Pour in the heavy cream and bring to a simmer. Allow it to cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
Step 5: Stir in the grated Parmesan cheese and mix until melted and well combined. Season with salt and pepper to taste.
Step 6: Remove from heat and garnish with fresh parsley before serving.

Tips & Variations

For extra depth, use a mix of wild mushrooms instead of just baby bellas.
If you prefer less heat, omit the red pepper flakes.
Add a splash of white wine before the cream for a subtle tangy flavor.
Serve over toasted bread or pasta for a complete dish.

Storage

Store leftover mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid breaking the cream sauce.

How to Serve

The image shows a close-up of cooked whole mushrooms arranged closely in a white bowl, each mushroom browned and glistening with a shiny, oily sauce. The mushrooms are covered in finely chopped green herbs, small pieces of garlic, and bits of red tomato, all mixed into the sauce that pools around them. The mushrooms vary slightly in size but are roughly the same color, with golden brown tops and darker browned sides, giving a rich and juicy texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh herbs instead of dried?

Yes, fresh herbs can be used. Use about three times the amount of fresh herbs compared to dried for best flavor.

Is this dish suitable for a vegetarian diet?

Yes, this recipe is vegetarian as written. To make it vegan, substitute the butter and cream with plant-based alternatives and omit the Parmesan or use a vegan cheese.