Description
These Marry Me Mushrooms are rich, creamy, and bursting with flavor, making them an irresistible addition to any meal. Sautéed mushrooms are simmered in a luscious sauce made with sun-dried tomatoes, garlic, herbs, and Parmesan cheese. This dish is perfect served over mashed potatoes, pasta, or rice.
Ingredients
Units
Scale
- 16 ounces button mushrooms, halved and whole
- 4 tablespoons unsalted butter, divided
- 2 tablespoons all-purpose flour
- 2 teaspoons minced garlic
- 3/4 cup sun-dried tomatoes, drained
- 1 teaspoon dried Italian seasoning
- 1 teaspoon paprika
- 1 1/2 cups chicken broth
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/3 cup chopped fresh basil, more for garnish
- 1/2 teaspoon red pepper flakes, for garnish (optional)
- Salt and pepper to taste
Instructions
- Sauté Mushrooms: Melt 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and cook for 3-4 minutes until tender and browned.
- Make Roux: Add remaining butter and flour to the skillet, stirring to make a paste.
- Add Flavorings: Stir in garlic, drained sun-dried tomatoes, Italian seasoning, and paprika.
- Create Sauce: Whisk in chicken broth, heavy cream, and Parmesan cheese. Heat until the sauce thickens.
- Finish and Garnish: Stir in chopped basil and red pepper flakes (if using). Season with salt and pepper if needed.
- Serve: Garnish with additional red pepper flakes and basil, if desired. Serve over mashed potatoes, pasta, or rice.
Notes
- Use high-quality sun-dried tomatoes packed in oil for the best flavor.
- Adjust the amount of red pepper flakes to your preferred level of heat.
- Freshly grated Parmesan cheese adds a richer flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 371 kcal
- Sugar: 9g
- Sodium: 647 mg
- Fat: 29g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 68mg
