Ingredients
Scale
- 2 Tbsp unsalted butter
- ½ tsp salt
- ½ tsp oregano
- ½ tsp crushed red pepper flakes
- ½ tsp smoked paprika
- ¼ tsp ground black pepper
- 16 oz button mushrooms
- 10 oz cherry tomatoes
- 4 cloves garlic (minced)
- ½ cup sun-dried tomatoes (roughly chopped)
- 1 cup vegetable broth
- 1 cup heavy cream
- ½ cup grated parmesan
- 2 Tbsp fresh chopped basil
Instructions
- In a large sauté pan, melt butter over medium heat. Add salt, oregano, crushed red pepper flakes, smoked paprika, and black pepper.
- Stir in button mushrooms, cherry tomatoes, minced garlic, and sun-dried tomatoes. Cook until mushrooms release their moisture, about 15 minutes.
- Pour in vegetable broth and cook until thickened, around 10 minutes.
- Remove from heat and mix in heavy cream, grated parmesan cheese, and fresh basil. Serve warm with pasta or rice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 70mg