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Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
35 mins
Cal/Serv:
338
Nothing excites us more than a Tuscan Butter recipe. They are always the fastest to go from our test kitchen and for good reason. These mushrooms are no exception as they are rich and creamy with pops of brightness from the cherry tomatoes. It's the perfect easy side dish.
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Ingredients
- 4 Tbsp.
butter
- 2
cloves garlic, minced
- 1 Tbsp.
tomato paste
- 1 lb.
baby bella mushrooms, cleaned
- 1 cup
cherry tomatoes, halved
- 3/4 cup
heavy cream
- 1/4 cup
freshly grated Parmesan
Kosher salt
Freshly ground black pepper
Pinch crushed red pepper flakes
- 3 cups
spinach
Thinly sliced basil, for garnish
Directions
- Step 1In a large skillet over medium heat, melt butter. Add garlic and tomato paste and cook until fragrant, 1 minute. Add mushrooms and tomatoes and cook until mushrooms are tender and tomatoes are starting to burst, 5 minutes.
- Step 2Add heavy cream and Parmesan and season with salt, pepper, and a pinch of red pepper flakes, then bring to a simmer. Add spinach and cook until sauce is thickened and spinach is wilted, 5 minutes.
- Step 3Garnish with basil before serving.
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