Mushroom Tetrazzini
Indulge in the ultimate comfort food with this creamy, cheesy Mushroom Tetrazzini, a vegetarian twist on the classic pasta bake. Tender spaghetti is enveloped in a rich, velvety sauce made with sautéed white mushrooms, garlic, onions, and a hint of dry white wine for depth. The sauce is elevated with heavy cream, savory Parmesan cheese, and a sprinkle of fresh parsley, creating a luxurious base that clings to every strand of pasta. A golden, crispy topping of buttery panko breadcrumbs and extra Parmesan takes this dish to the next level, making it irresistibly satisfying. Perfectly baked to bubbly perfection in just under an hour, this easy-to-make casserole is ideal for family dinners, gatherings, or anytime you crave cozy, hearty flavors. Serve it warm, garnished with fresh parsley, for a restaurant-quality meal straight from your kitchen!
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Recipe Information
Ingredients
- 12 oz spaghetti
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 16 oz white mushrooms, sliced
- 1 tbsp all-purpose flour
- 1 cup dry white wine (optional)
- 3 cups chicken or vegetable broth
- 1 cup heavy cream
- 1.5 cups grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.5 cup panko breadcrumbs
- 0.25 cup extra Parmesan cheese for topping
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat 2 tablespoons of the butter and 2 tablespoons of olive oil over medium heat.
Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another 1 minute.
Add the sliced mushrooms and cook until they release their moisture and become tender, about 8-10 minutes.
Sprinkle the flour over the mushrooms and stir to coat evenly.
Slowly pour in the white wine (if using) and cook for 2 minutes, letting it reduce. Then, add the chicken or vegetable broth and bring to a simmer.
Stir in the heavy cream and 1.5 cups of Parmesan cheese. Cook until the sauce thickens, about 5 minutes.
Season the sauce with salt, black pepper, and half of the chopped parsley. Mix well.
Add the cooked spaghetti to the skillet and toss until fully coated in the sauce.
Transfer the spaghetti mixture to the prepared baking dish and spread it out evenly.
Melt the remaining 2 tablespoons of butter and mix it with the panko breadcrumbs and the extra Parmesan cheese in a small bowl.
Sprinkle the breadcrumb mixture evenly over the top of the pasta.
Bake in the preheated oven until the topping is golden brown and crispy, about 20 minutes.
Garnish with the remaining chopped parsley before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
3248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.8 g | 277% | |
| Saturated Fat | 116.1 g | 580% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 532 mg | 177% | |
| Sodium | 7012 mg | 305% | |
| Total Carbohydrate | 171.4 g | 62% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 22.6 g | ||
| Protein | 116.1 g | 232% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 2154 mg | 166% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2219 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
