Apr 27, 2020

Mushroom Spaghetti

Prep Time: 10 mins
Cook Time: 20 mins
This vegetarian pasta is filled with rich, buttery sautéed mushrooms. I like this sauce because it lets the earthy flavor of the mushrooms shine through the light, white wine sauce that has been seasoned with just a bit of fresh thyme.

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Mushroom Spaghetti

This vegetarian pasta is filled with rich, buttery sautéed mushrooms. I like this sauce because it lets the earthy flavor of the mushrooms shine through the light, white wine sauce that has been seasoned with just a bit of fresh thyme.

Before cooking the mushrooms, use a wet paper towel to wipe them clean. Sauté mushrooms in batches because, if there are too many mushrooms in the pan at once, they will steam rather than sauté to a perfect golden brown. This takes a bit longer but is worth the resulting flavor!

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Feel free to substitute any of your favorite mushrooms in this pasta – I like to use a mix of baby bella (crimini) and shiitake mushrooms because baby bellas sauté well and they can withstand high temperatures. Bella mushrooms have a light flavor while shiitakes have much more of a meaty texture.

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Mushroom Spaghetti

Print Pin
Prep Time 10 mins
Cook Time 20 mins
Serves 4

Ingredients:

  • 4 tablespoons extra-virgin olive oil, divided
  • 6 tablespoons unsalted butter, divided
  • 2 medium shallots, thinly sliced
  • 12 ounces baby bella mushrooms, thinly sliced
  • 4 ounces shiitake mushrooms, thinly sliced
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 1 teaspoon chopped thyme
  • 1 tablespoon all-purpose flour
  • 1 cup dry white wine
  • ¾ pound spaghetti
  • ½ cup freshly grated Pecorino Romano cheese

Instructions:

  • Heat a large skillet over medium heat, add 2 tablespoons of the olive oil and heat through. Add the shallots and sauté until tender, about 5 minutes. Add 3 tablespoons of the butter and allow to melt, then working in batches, add half of the mushrooms and sauté until golden brown, about 6 minutes. Season with salt and pepper Remove the mushrooms to a bowl and return the pan to the heat. Add the remaining olive oil, butter, mushrooms and the thyme. Add all of the mushrooms back to the pan.
  • Stir in the flour, cooking until pale brown, about 1 minute. Add the wine, cooking until it’s reduced by about half, about 3 minutes.
  • Bring a large pot of water to the boil; add the salt and bring back to the boil. Add the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Set aside 1 cup of the pasta water then drain and return the pasta to the pot.
  • Add the mushroom mixture to the pasta, stirring to combine and slowly adding the cheese and half the pasta water until it melts into the sauce.
  • Divide among warmed pasta bowls and serve.

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