Tuscan Butter Mushrooms

How to make Tuscan Butter Mushrooms.

Ingredients: Serves 4

  • 1 lb baby Bella mushrooms, washed and dried
  • 4 slices thick sliced bacon, reserve drippings
  • 4 Tbsp real butter
  • 1 tsp minced garlic
  • 1 medium onion, diced
  • 1 Cup white wine
  • 1 Cup cherry tomatoes, halved
  • 1 Tbsp tomato paste
  • 1 Tbsp Italian seasoning
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1 pinch red pepper flakes
  • 1 Cup heavy cream
  • 1/2 Cup shaved Parmesan
  • 3 Cup spinach


  1. Start off by cooking the bacon in a large skillet.
  2. When done, set aside on a paper towel to remove the excess grease, then chop up roughly.
  3. Drain off all but 1 Tbsp bacon grease from the skillet.
  4. Keep all the drippings in the bottom of the skillet.
  5. Add butter to the skillet with bacon grease and drippings.
  6. Stir while melting to scrape any bits from the bottom of the skillet.
  7. Add the diced onion.
  8. Saute until translucent.
  9. Add garlic and saute until lightly browned.
  10. Add the white wine and scrape again to make sure all the bits from the bottom of the skillet are removed.
  11. Add the tomato paste.
  12. Stir to completely incorporate.
  13. Add the tomatoes, salt, peppers and Italian seasoning.
  14. Stir and let simmer until tomatoes just begin to cook down.
  15. Add the mushrooms.
  16. Coat with sauce and let it low simmer for five minutes
  17. Reduce heat further and stir in cream and Parmesan cheese.
  18. Slowly stir until the cream and the butter sauce is well blended.
  19. Incorporate the spinach and bacon.
  20. Let the spinach wilt.
  21. Serve as a side dish or with pasta.
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