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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Creamy Garlic Butter Tuscan Mushrooms Recipe

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This recipe for Creamy Garlic Butter Tuscan Mushrooms is from Our Family "Yummies", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons salted butter
4 cloves garlic, finely diced
21 oz (600 g) mushrooms, washed and dried with paper towel
1 small onion, chopped
1/2 cup white wine, (OPTIONAL)
5 oz (150 g) jarred sun dried tomato strips in oil, (reserve 1 tablespoon of the jarred oil for cooking)
1 1/2 cups heavy cream or half and half
Salt and pepper, to taste
3 cups baby spinach leaves, washed
1/2 cup fresh grated Parmesan cheese
1 teaspoon cornstarch, OPTIONAL -- (mix cornstarch with 1 tablespoon water for a thicker sauce.
1 teaspoon dried Italian herbs
1 tablespoon fresh parsley, chopped
Directions:
Directions:
1. Heat a large skillet over medium-high heat. Melt the butter and sauté onion until transparent; add the garlic and cook until fragrant (about one minute). Cook the sun dried tomatoes and oil in with the butter for about 2 minutes to release all of their flavors. Cook mushrooms in the tomato flavors for about 5 minutes.

2. Pour in the white wine or broth (if using), and allow to reduce to half, while scraping any bits off of the bottom of the pan. (SKIP THIS STEP IF YOU WISH.)

3. Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.

4. Add in the spinach leaves; allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the center of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)

5. Mix in the herbs and garnish with parsley.

6. Serve over filet mignon, mashed cauliflower, zucchini noodles or steamed veg. Alternatively, serve over pasta, mashed potatoes or rice.
Personal Notes:
Personal Notes:
Saw this linked on Big Green Egg EggheadForum.com posted by ThatGrimGuy. Put it on filets.

 

 

 

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