Tuscan Butter Mushrooms
Tuscan Butter Mushrooms are a heavenly delicious side dish of tender baby Portabella mushrooms simmered slow in a creamy garlic butter sauce punctuated with bright tomatoes, wilted spinach and a sprinkle of bacon.
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Servings: 4
Ingredients
- 4 slices thick sliced bacon, reserve drippings
- 1 lb baby Bella mushrooms, washed and dried
- 4 Tbsp real butter
- 1 teaspoon minced garlic
- 1 med. onion, diced
- 1 C white wine (substitute with chicken broth, if desired)
- 1 C cherry tomatoes, halved
- 1 tablespoon tomato paste
- 1 tablespoon Italian seasoning
- 1 tsp. salt
- ¼ tsp. ground black pepper
- 1 pinch red pepper flakes
- 1 C heavy cream
- ½ C shaved Parmesan
- 3 C spinach
Instructions
- Cook bacon in large skillet. Set aside on a paper towel to remove excess grease, then rough chop. Drain off all but 1 tablespoon bacon grease from skillet. Keep all the drippings in the bottom of the skillet.
- Add butter to skillet with bacon grease and drippings. Stir while melting to scrape any bits from the bottom of skillet. Add diced onion. Saute until translucent. Add garlic and saute until lightly browned. Add white wine or broth and scrape again to make sure all the bits from the bottom of the skillet are removed.
- Add tomato paste. Stir to completely incorporate. Add tomatoes, salt, peppers, Italian seasoning. Stir and let simmer until tomatoes just begin to cook down.
- Add mushrooms. Coat with sauce and let low simmer for five minutes
- Reduce heat further and stir in cream and Parmesan cheese. Slowly stir until the cream and the butter sauce is well blended. Incorporate spinach and bacon. Let spinach wilt. Serve as a side dish or atop pasta or potatoes.