Creamy Tuscan Marry Me Mushrooms

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.

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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.

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.

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!

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Creamy Tuscan Marry Me Mushrooms

5 from 30 ratings

By: Sarah Bond

Prep: 5 minutes minutes

Cook: 25 minutes minutes

Total: 30 minutes minutes

Servings: 4 serving

With button mushrooms and our famous Marry Me sauce, these Marry Me Mushrooms make the perfect quick and cozy dinner. Serve it with bread or over pasta!

Ingredients 

1x2x3x

• ▢ 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

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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

For a vegan option, use dairy-free cream (like full-fat canned coconut milk or an unflavored dairy-free creamer), vegan butter, and vegan parmesan cheese.

 

Storage: 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.

Nutrition

Serving: 1serving | Calories: 344kcal | Carbohydrates: 9.8g | Protein: 8.4g | Fat: 31.6g | Saturated Fat: 19.7g | Cholesterol: 112mg | Sodium: 499mg | Potassium: 471mg | Fiber: 1.9g | Sugar: 4.3g | Calcium: 187mg | Iron: 2mg

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!