Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 6 Servings
Take those boring mushrooms to the next level with this amazing recipe! The combination of all the flavors made this dish so good! Serve it over rice, pasta, or mashed potatoes, and you have yourself a meal to remember. Enjoy!
Ingredients:
1 ½ c heavy cream
Salt and pepper, to taste
3 c baby spinach leaves, washed
½ c fresh grated Parmesan cheese
1 small onion, chopped
2 tbsp salted butter
4 cloves garlic, finely diced
21 ounces (600 g) mushrooms, washed and dried with a paper towel
1 tbsp fresh parsley, chopped
1 tsp dried Italian herbs
5 ounces (150 g) jarred sun-dried tomato strips in oil, (reserve 1 tbsp of the jarred oil for cooking)
1 tsp cornstarch, OPTIONAL — (mix cornstarch with 1 tbsp water for a thicker sauce.
½ c white wine, (OPTIONAL)
Directions:
Place a large skillet on the stove and turn the heat to medium-high.
Add butter and allow it to melt.
Add the onion, then sauté for a few minutes until soft.
Add the garlic, then sauté for a minute or until aromatic.
Add the sun-dried tomatoes and oil, then cook for 2 minutes.
Add the mushrooms, then sauté for a few minutes until soft.
Add white wine, then scrape the bottom of the skillet to get the browned bits. Stir until well blended.
Turn the heat down to low-medium, then add cream and stir until well blended. Allow the mixture to simmer. Add salt and pepper to season.
Add the spinach, then cook for a few minutes until wilted.
Add Parmesan cheese, then stir until well blended. Simmer for a few more minutes.
Add the herbs, then stir until well combined.
Sprinkle each serving with freshly chopped parsley on top to garnish.
Serve over rice, pasta, or mashed potatoes. Enjoy!
Note:
For a spicy version, try adding chili flakes.
Nutrition Facts:
Calories: 281 kcal | Carbohydrates: 16g | Protein: 11g | Fat: 26g | Saturated Fat: 16g | Sodium: 158mg | Fiber: 4g | Sugar: 10g | Iron: 3mg
[penci_recipe]