Garlic Butter Parmesan Tuscan Mushrooms
Garlic Butter Parmesan Tuscan Mushrooms are a delicious, easy, and totally indulgent side dish that are great with steaks, chicken, or fish!
Course: Side Dish
Cuisine: Tuscan Inspired
Calories: 100 kcal
- 4 tbsp butter divided
- 8 oz cremini mushrooms stems removed and any dirt wiped clean (wipe mushrooms down with a paper towel to clean instead of soaking)
- 4 oz beef stock
- 8 cloves garlic diced
- 1/4 cup tomatoes diced sun dried
- 1/2 cup parsley diced and divided
- 1/4 cup parmesan cheese fresh grated
In a large heavy pan (preferably a well seasoned cast iron skillet), melt 1/2 the butter until foamy and lightly browned.
Add garlic, let brown (but not burn) on medium heat, for 1-2 minutes.
Cook mushrooms to golden brown, turning occasionally, until they have browned bits on all sides – about 5-6 minutes.
Add sun dried tomatoes and cook 1-2 minutes to soften and reduce some of the tomatoes tartness.
Add stock and second half of butter, and let reduce by half, about 4 minutes.
When sauce is thick and mushrooms have cooked down to about half their size, remove from heat and top with second half of parsley and fresh grated parmesan cheese.
Serve hot with steak, fish, chicken, or your favorite meal!