With meaty mushrooms and our famous Marry Me sauce, these Marry Me Mushrooms make the perfect quick and cozy dinner. The dish comes together in 25 minutes in one pan. Join thousands of readers who’ve made and loved our Marry Me recipes by adding this version to your must-make list!
Have you heard of Marry Me sauce? It’s a creamy, Tuscan-inspired sauce that highlights Italian ingredients like sundried tomatoes and basil.
The sauce is wonderful because it can be implemented in so many ways. The traditional way is with chicken, but we’re all about vegetarian recipes around here, so we’ve done Marry Me Chickpeas, Marry Me Butter Beans, and more. My chickpeas recipe went viral on social media and the butter beans quickly rose to be THE favorite recipe of my January Vegetarian Challenge, so it’s safe to say the Marry Me sauce is beloved!
For this version, I wanted to use a staple vegetarian ingredient – mushrooms. So, without further ado, let me show you how to make Marry Me Mushrooms!
Why you’ll love it
- One pot is all you need to make this complete meal.
- Vegetarian staple ingredients like mushrooms and cream come together to make this delicious dinner! Plus, mushrooms are faster and cheaper than the standard chicken you might find in this dish elsewhere.
- It’s easy to make this recipe because there are no babysitting ingredients or special cooking techniques.
Ingredients for Marry Me mushrooms
These vegetarian mushrooms with a Tuscan sauce use all the same staple ingredients as my other Marry Me recipes. But, with button mushrooms!
- Butter: Butter will help bloom our spices and saute the mushrooms. Grab some unsalted butter or margarine for a vegan version.
- Garlic: Fresh garlic is a must for any dish that makes people want to marry you!
- Seasonings: Salt, oregano, crushed red pepper flakes, and black pepper come together for a flavor explosion!
- Sun-Dried Tomatoes: Sundried tomatoes add a sweetness that only the war sun of Italy (or California) could bring!
- Broth: You will need vegetable broth, either homemade vegetable broth or store-bought from a carton or cube.
- Button Mushrooms: Grab 16 ounces of button mushrooms to make the base of this dish. Button mushrooms are the most neutral in flavor and offer a creamy texture.
- Cherry Tomatoes: Even though there are sundried tomatoes, cherry tomatoes offer brightness to the dish. They also help the sauce thicken when cooked with the mushrooms.
- The Creamy Good Stuff: I use heavy cream for this dish but you can use canned coconut milk or vegan heavy cream as dairy-free options.
- Parmesan: This brings a salty and umami flavor with a little bit of that cheesy goodness every Italian dish is known for. You can use a vegan parmesan if needed.
- Basil: Finally, the photo finish of a handful of torn fresh basil! Fresh basil is a must for the best flavor.
Which type of mushroom is best?
We’re using button mushrooms here to make this dish accessible to pretty much everyone! If you’re feeling fancy you could throw in a different type of mushroom, like shiitake, sliced portobello, or oyster.
How to make Creamy Tuscan Mushrooms
The key to using mushrooms in this sauce is to let them cook out their moisture! It might not seem like it, but mushrooms sneak a lot of water into their little bulbs.
- Make the flavor base by sauteeing the spices in butter.
- Add the fillings and cook until the mushrooms sweat out their moisture.
- Make the broth and cook till thickened.
- Finish the sauce with the heavy cream, parmesan, and basil.
Mushrooms make a great base for many vegetarian dishes, but you need to let the mushrooms “sweat”. Sweating the mushrooms is a term used to describe the mushrooms releasing their water when cooked. Once they release this water, they then reabsorb the other liquids in the dish, taking on those flavors, as well as become a bit crispy!
If you have any leftovers (unlikely), these mushrooms will keep in the fridge for up to 4 days in an airtight container. To reheat, heat it in the microwave in 30-second bursts or heat it on the stovetop with a little bit of broth to rehydrate it.
Can I use a different kind of mushroom?
Button mushrooms are the ideal texture and size but you can use a few other kinds. I would recommend using a cremini mushroom or a portobello mushroom dice smaller.
What will happen if I don’t let the mushrooms cook long enough?
If the mushrooms don’t release their liquid and reabsorb the broth, the Marry Me sauce will be watery. If this happens, let it simmer gently on the stove, uncovered, until the sauce is thickened.
How do I serve Marry Me Mushrooms?
I like to dip crusty bread into these but they are also delicious over pasta or rice!
What to serve with Tuscan mushrooms
This recipe is a delicious main course. Here’s what else I’d recommend serving with it to make it a complete meal.
- For a starter, try Olive Oil Dip for Bread or Basil Oil with a delicious loaf of French bread.
- For an appetizer (yes, it’s different than a starter), try this Truffle Pizza. And if you aren’t sure about pizza as an app, hear me out, it’s crispy, handheld, and cheesy – that checks all the boxes!
- For a side dish, try my Crispy Sauteed Eggplant as a nice contrast to the creamy mushrooms.
- For dessert, finish your meal with these easy-to-make and decadent Frozen Yogurt Covered Strawberries
- 2 Tbsp unsalted butter 28 g
- ½ tsp each salt, oregano, crushed red pepper flakes, smoked paprika
- ¼ tsp ground black pepper
- 16 oz button mushrooms 453 g
- 10 oz cherry tomatoes 283 g
- 4 cloves garlic minced
- ½ cup sun-dried tomatoes roughly chopped
- 1 cup vegetable broth 236 mL
- 1 cup heavy cream 236 mL
- ½ cup grated parmesan 40 g
- 2 Tbsp fresh chopped basil
- Flavor Base: Heat 2 Tbsp unsalted butter, ½ tsp each salt, oregano, crushed red pepper flakes, smoked paprika, and ¼ tsp ground black pepper in a large saute pan or pot over medium heat until butter is melted, about 1 minute.
- Fillings: Add 16 oz button mushrooms, 10 oz cherry tomatoes, 4 cloves garlic, and ½ cup sun-dried tomatoes. Cook uncovered, stirring often, until mushrooms sweat out their moisture and excess liquid has evaporated, turning the tomatoes into a thick sauce, about 15 minutes.
- Broth: Stir in 1 cup vegetable broth and continue cooking until sauce thickens again, about 10 minutes.
- Finish: Remove from heat. Stir in 1 cup heavy cream, ½ cup grated parmesan, and 2 Tbsp fresh chopped basil. Serve warm with rice, pasta, or crusty bread.