Marry Me Mushrooms – Creamy, Savory & Easy Side Dish Recipe

Magical Marry-Me Mushrooms

Rich, creamy mushrooms simmered in a garlicky Parmesan sauce with sun-dried tomatoes and fresh herbs—all in one pan and ready in under 30 minutes.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Main Dish

Cuisine: Vegetarian

Calories: 371

Ingredients Method

Ingredients

  

• 1 lb cremini or baby bella mushrooms halved
• 4 Tbsp unsalted butter divided
• 2 Tbsp all-purpose flour
• 3 cloves garlic minced
• ⅓ cup sun-dried tomatoes drained and chopped
• ½ tsp Italian seasoning
• ¼ tsp smoked paprika
• ½ cup dry white wine optional
• ¾ cup chicken or vegetable broth
• ¾ cup heavy cream
• ½ cup freshly grated Parmesan cheese
• ¼ cup fresh basil chopped
• Pinch crushed red pepper flakes optional
• Salt and pepper to taste

Method

 

1. In a large skillet over medium-high, melt 2 Tbsp butter. Add mushrooms in a single layer and cook undisturbed for 4 minutes, letting them develop a golden sear.
2. Lower heat to medium. Add remaining butter, sprinkle flour, and whisk into a smooth paste. Cook 1 minute.
3. Stir in garlic, sun-dried tomatoes, Italian seasoning, and smoked paprika. Sauté 30 seconds until fragrant.
4. Pour in wine to deglaze (if using), scraping up any brown bits. Whisk in broth, cream, and Parmesan. Simmer 3–5 minutes until sauce thickens.
5. Remove from heat. Stir in basil and red pepper flakes. Season with salt and pepper.
6. Serve over pasta, rice, or mashed potatoes.

Magical Marry-Me Mushrooms

Ditch plain sides and indulge in earthy mushrooms bathed in a garlicky, creamy Parmesan sauce studded with sun-dried tomatoes and fresh basil. Ready in under 30 minutes and cooked all in one pan!

Why You’ll Adore This Dish

• One-Pan Wonder: Less cleanup, more flavor. Everything cooks in the same skillet.
• Super-Creamy, Super-Fast: A silky sauce comes together in minutes—no stodgy roux required.
• Vegetarian Comfort: Hearty mushrooms replace meat beautifully, but meat-lovers won’t even mind.

Ingredients

• 1 lb cremini or baby bella mushrooms, halved
• 4 Tbsp unsalted butter, divided
• 2 Tbsp all-purpose flour
• 3 cloves garlic, minced
• ⅓ cup sun-dried tomatoes, drained & chopped
• ½ tsp Italian seasoning
• ¼ tsp smoked paprika
• ½ cup dry white wine (optional)
• ¾ cup chicken or vegetable broth
• ¾ cup heavy cream
• ½ cup freshly grated Parmesan cheese
• ¼ cup fresh basil, chopped
• Pinch crushed red pepper flakes (optional)
• Salt & freshly ground black pepper, to taste

Step-by-Step Instructions

1. Sear the Mushrooms: Melt 2 Tbsp butter over medium-high heat. Add mushrooms in one layer and cook 4 minutes without stirring to get a deep golden crust.
2. Create a Quick Roux: Lower heat, add remaining butter and flour, whisk into a smooth paste. Cook 1 minute.
3. Build the Flavor: Stir in garlic, sun-dried tomatoes, Italian seasoning, and smoked paprika; cook until fragrant, ~30 seconds.
4. Deglaze & Simmer: Pour in wine (if using), scrape up fond, then whisk in broth, cream, and Parmesan. Simmer until slightly thickened, 3–5 minutes.
5. Finish & Serve: Off heat, fold in basil and red pepper flakes. Season with salt & pepper. Spoon over pasta, rice, or mashed potatoes.

Variations & Substitutions

• Mushroom Swap: Try shiitake, oyster, or a wild mushroom blend for a woodsy twist.
• Herb Swap: Fresh thyme or oregano work beautifully if basil isn’t at hand.
• Broth Choice: Use vegetable broth to keep it fully vegetarian, or chicken broth for a bolder base.
• Heat Level: Add more red pepper flakes or a dash of hot sauce if you like it spicy.

Storage & Reheating

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Reheat: Warm gently in a skillet over medium heat or microwave, adding a splash of broth or cream if the sauce has thickened too much.

Source: The Recipe Critic