Ingredients
- 2 tablespoons olive oil
- 1 small onion (finely chopped)
- 4 cloves garlic (minced)
- 1 lb 450g cremini mushrooms, sliced
- 1 teaspoon Italian seasoning
- 1/4 cup sun-dried tomatoes (julienned, oil-packed or rehydrated if using dry)
- 1/2 cup organic white wine
- 1 cup coconut milk (full-fat for a creamier texture)
- 3 tablespoons nutritional yeast
- 2 cups baby spinach
- ½ tsp salt
- ¼ tsp pepper
- Fresh parsley (chopped, for garnish)
Instructions
Sauté the Aromatics:
- In a large skillet, heat olive oil over medium heat.
- Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Cook the Mushrooms:
- Add the sliced cremini mushrooms to the skillet and cook until they release their moisture and start to brown, about 8-10 minutes.
- Sprinkle the Italian seasoning over the mushrooms and stir well to combine.
Add the Sun-Dried Tomatoes and Wine:
- Stir in the julienned sun-dried tomatoes.
- Pour in the white wine and let it simmer until it reduces by half, about 3-4 minutes.
Make the Creamy Sauce:
- Lower the heat and stir in the coconut milk and nutritional yeast, ensuring everything is well combined.
- Simmer for 5-7 minutes, allowing the sauce to thicken slightly.
Add the Spinach:
- Stir in the baby spinach and cook until wilted, about 2-3 minutes.
- Season with salt to taste.
Garnish and Serve:
- Sprinkle fresh chopped parsley over the top before serving.
Notes
Serving Suggestions:
- Serve these Garlic Tuscan Mushrooms over a bed of your favorite pasta, rice, or with crusty bread for dipping.