Ingredients:
- 2 tbsp unsalted butter (28 g)
- ½ tsp each: salt, oregano, crushed red pepper flakes, smoked paprika
- ¼ tsp ground black pepper
- 16 oz button mushrooms (453 g)
- 10 oz cherry tomatoes (283 g)
- 4 cloves garlic, minced
- ½ cup sun-dried tomatoes, roughly chopped
- 1 cup vegetable broth (236 mL)
- 1 cup heavy cream (236 mL)
- ½ cup grated Parmesan (40 g)
- 2 Tbsp fresh basil, chopped
Directions
- Flavor Base: In a large sauté pan over medium heat, melt the butter with the salt, oregano, red pepper flakes, smoked paprika, and black pepper. Cook for about 1 minute until fragrant.
- Sauté: Add mushrooms, cherry tomatoes, garlic, and sun-dried tomatoes. Cook uncovered, stirring often, until the mushrooms release their moisture and the tomatoes break down into a thick sauce—about 15 minutes.
- Simmer: Stir in the vegetable broth and cook until the sauce thickens again, about 10 minutes.
- Finish: Remove from heat and stir in the heavy cream, Parmesan, and fresh basil.
Serve warm with your choice of rice, pasta, crusty bread—or for a perfect appetizer, spoon over Wellington Crackers for a creamy, savory bite!