Ingredients
- 2 Tbsp unsalted butter
- 16 oz button mushrooms
- 10 oz cherry tomatoes
- 4 cloves garlic (minced)
- ½ cup chopped sun-dried tomatoes
- 1 cup vegetable broth
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- Fresh chopped basil
Instructions
- In a large sauté pan, melt butter over medium heat. Add salt, oregano, crushed red pepper flakes, smoked paprika, and black pepper; cook for about 1 minute.
- Stir in the button mushrooms, cherry tomatoes, minced garlic, and chopped sun-dried tomatoes. Cook uncovered for about 15 minutes until mushrooms release moisture.
- Mix in vegetable broth and cook until the sauce thickens again (approximately 10 minutes).
- Remove from heat; add heavy cream, parmesan cheese, and fresh basil. Serve warm over pasta, rice, or with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 380
- Sugar: 6g
- Sodium: 670mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 70mg
Keywords: Use fresh ingredients for maximum flavor. Experiment with different mushroom varieties such as shiitake or cremini for added depth. For a vegan version, substitute heavy cream with coconut cream and use nutritional yeast instead of parmesan cheese.
