Ingredients
Scale
- 2 Tbsp unsalted butter
- 16 oz button mushrooms
- 10 oz cherry tomatoes
- 4 cloves garlic (minced)
- ½ cup sun-dried tomatoes (chopped)
- 1 cup vegetable broth
- 1 cup heavy cream
- ½ cup grated parmesan
- Fresh basil (for garnish)
Instructions
- Heat unsalted butter in a large sauté pan over medium heat. Add salt, oregano, crushed red pepper flakes, smoked paprika, and black pepper. Stir until fragrant.
- Add button mushrooms, cherry tomatoes, minced garlic, and sun-dried tomatoes to the pan. Cook uncovered for about 15 minutes until mushrooms release moisture.
- Pour in vegetable broth and simmer for an additional 10 minutes until the sauce thickens.
- Remove from heat and stir in heavy cream, grated parmesan cheese, and fresh basil. Serve warm with your choice of pasta or bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 6g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 60mg