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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!
Love this ‘Marry Me’ sauce! I can see how the sauce is wonderful with many different ‘fillings’! I first found you with the ‘Marry Me Butter Beans’, and then found the link to this one with a mushroom filling. I had sliced mushrooms and mixed yellow & red grape tomatoes on hand… it turned out fantastic! I enjoyed it for dinner and then for a lunch take-away as I am a teacher! Thanks! Yummy!
Hi Sarah… Love, love, love this ‘Mary Me’ sauce base! So tasty!
Found this searching for a butter bean recipe and then was linked to this one with the mushroom ‘filling’. Fantastic! Loved it for dinner and then had left-overs for a take-away for lunch a couple days as I am a teacher! Thanks-so yummy!
Happy you enjoyed it, thanks for cooking with us Lily!
Oh my goodness, I thought it looked good, but, it’s absolutely phenomenal! Yum, yum.
Thanks for the kind words Linda, happy eating!
I married Marry Me Mushrooms and Marry Me chickpeas. Following the mushroom recipe and adding the chickpeas at the broth stage. Chipotle chilli flakes works with smoked paprika to give a smoky tangy sauce. This makes an excellent baked potato filling.
Oh yum!! I love that you enjoyed it on a potato. That’s such a great idea!
As a ‘newbie’ to vegetarian cooking, I have to say the ‘marry me’ sauce recipes are fantastic. Had the butter bean for dinner a few weeks ago, and was blown away, and the mushroom tonight was delicious! 😋
Yay! So thrilled to hear it was a hit, Darren!
This recipe is on repeat in my house. I love it and have it with gluten free noodles. This is so yummy.
So happy you love it Rebecca, happy eating!
This is great with some many different fillings. I ve cooked this for the meat eaters in my house and with mushrooms. For us veggies It’s a go to for us. I never have left overs , but I am planning on cooking in advance so asking if it’s freezable please .
Many thanks, Sam
Such an easy recipe to follow, and it turns out super yummy! Definitely adding this to my rotation, especially when I have tomatoes to use up.
Yay, so glad it was a hit Jade!
Could give some idea of how to lighten this up? Vegetarian but watching calories
Instead of using heavy cream, you can blend cottage cheese and use that in its place. Just mix it in after we’re moving from the stove!
I have been using fat free Greek yogurt and it too is wonderful or even light (not fat free) sour cream.
Absolutely love the sauce and fantastic on roasted or simply steamed cauliflower and spinach!
And I thought marry me chickpeas were amazing. This is honestly one of my favourite recipes of all time. Honestly I could eat this every day. The only thing I changed was I browned the mushroom a bit in the butter and spices and I added some fresh thyme along with the fresh oregano. I served it with that pasta that is like little bits of lasagne. Everyone should at least try this.
Oh my gosh! I’m so thrilled to hear how much you loved it, Pip! Happy eating 😀
this was by far the BEST marry me sauce recipe I’ve ever made! It was so delicious that we had second servings. I will be adding this sauce to my cooking rotation 🙂
Happy you enjoyed it Laura, thanks so much for cooking with us!