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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 30 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!
After this, try the infamous Marry Me Chickpeas and Marry Me Butter Beans! Pairs well with a big heap or Air Fryer Vegetables.
save this recipe!I make a lot of quick vegetarian dinners, but this one always hits differently.
The mushrooms absorb every bit of flavor, the sun-dried tomatoes add deep umami, and the creamy finish makes it feel special without requiring more effort.
As a nutritionist and food scientist, I’ve tested plenty of mushroom sautés, and reducing the tomatoes and mushrooms until they’re jammy is the trick. It becomes this lush, spoon-coating sauce that tastes like it simmered all day.
Reader rating
“This is honestly one of my favourite recipes of all time. Honestly I could eat this every day.” —Pip
Add it to your rotation
- 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.
Grab these ingredients
These vegetarian mushrooms with a Tuscan sauce use all the same staple ingredients as my other Marry Me recipes. But with button mushrooms! Jump down to the recipe card for exact measurements, this is just an overview!
- 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.
Sarah’s Tip
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, and become a bit crispy!
Creamy Tuscan Marry Me Mushrooms
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Wow this is going to be a weekly staple! Love love love!
Oh yay! I’m so happy to hear it, Lena! 😀
This looks absolutely AMAZING!!! Absolutely have to try this. Thank you for sharing this amazing recipe. I have tasted the chicken version and was thinking of making this with big black mushrooms. x
I can’t wait for you to try it!!
So good! Have been making this a few times now and it always hits the spot. Would definitely recommend to anyone!!
So happy to hear it, Annabelle! Enjoy! 😀
Very creamy and very delicious, making it second time ❤️
Amazing! I added homemade gnocchi to mine and fresh spinach This recipe absolutely delicious and easy to make!
I’m so happy to hear it, Miranda! Enjoy! 😀
Just made this for the first time tonight and everyone LOVES it!!! We will me making it again very soon! Thank you for sharing!
Yay! I’m so happy to hear it, Kaitlin! 😀
I definitely want to make these but my husband and daughter are lactose intolerant. Can I substitute with coconut milk or something else?
Yes! Coconut milk works well 😀
We double the stock and add rice when we do to make this a little heartier. We also use Mexican crème instead of heavy cream and little lemon juice. One of our favorites!
Those all sound like amazing substitutions! Thanks for letting us know how it went! 😀
This is delicious!!! So much flavor! And filling ! I used Olive oil instead of butter and half and half instead of whipping cream!
So happy to hear it was a hit, Randi! Enjoy! 😀
I’m a bit of a picky eater, but I love cooking and am currently challenging my pickiness by making new recipes and this was this weeks new recipe! It was easy to make (as illustrated by me cooking it whilst being pretty ill with a fever) and very easy to understand. As I live on my own I cooked it on 1x and ate it for 3 days (probably should’ve halved the recipe in hindsight) which gave me the opportunity to serve it in many different ways. I served it over rice, with risotto and with mashed potatoes and cauliflower which ended up being my favourite way! It was a bit too tomatoy for me, I think because of the sundried tomatoes, but thats just my pickiness coming through. With mashed potatoes though they muted the tomato taste a bit and made it absolutely perfect for me! Would make again!
I’m so happy you’re pushing your picky eating boundaries! This is an excellent recipe for incorporating in some new foods like mushrooms 🙂 Happy eating!