Wild Mushroom Spaghetti
Indulge in the earthy elegance of this Wild Mushroom Spaghetti, a creamy pasta dish that highlights the richness of wild mushrooms like cremini, shiitake, oyster, or chanterelles. Perfectly al dente spaghetti is tossed in a luscious white wine and garlic cream sauce, infused with fresh thyme and generously studded with golden, sautéed mushrooms. Grated Parmesan cheese melts seamlessly into the sauce, adding a layer of savory indulgence, while a sprinkle of fresh parsley provides the perfect finishing touch. Whether you're cooking for a dinner party or a cozy weeknight meal, this elevated yet easy recipe is ready in just 40 minutes and guaranteed to impress. Your search for the ultimate creamy mushroom pasta ends here—pair it with a crisp white wine, and enjoy!
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Recipe Information
Ingredients
- 400 g spaghetti
- 300 g wild mushrooms (such as cremini, shiitake, oyster, or chanterelles), cleaned and sliced
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 3 units garlic cloves, minced
- 1 unit shallot, finely chopped
- 125 ml white wine
- 150 ml heavy cream
- 1 tsp fresh thyme leaves
- 50 g grated Parmesan cheese, plus extra for serving
- 2 tbsp parsley, chopped (for garnish)
- to taste salt
- to taste black pepper, freshly ground
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti and set aside.
Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and 1 tablespoon of butter.
Once the butter has melted, add the sliced mushrooms to the skillet. Sauté for 5-7 minutes until the mushrooms are golden brown and any released moisture has evaporated. Season with a pinch of salt and pepper. Remove the mushrooms from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil and the remaining 1 tablespoon of butter. Add the minced garlic and chopped shallot. Sauté for 1-2 minutes until fragrant and softened, being careful not to burn the garlic.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes until reduced by half.
Lower the heat to medium and stir in the heavy cream and fresh thyme leaves. Return the sautéed mushrooms to the skillet and stir to combine.
Add the grated Parmesan cheese and stir until it melts into the sauce. Season with additional salt and pepper to taste.
Add the cooked spaghetti to the skillet and toss to coat in the sauce. If the sauce is too thick, loosen it with a bit of the reserved pasta water, adding a few tablespoons at a time until the desired consistency is reached.
Serve the wild mushroom spaghetti immediately, garnished with chopped parsley and extra Parmesan cheese on top.
Nutrition Facts
Calories |
2136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.7 g | 173% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 3204 mg | 139% | |
| Total Carbohydrate | 148.0 g | 54% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 10.6 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 654 mg | 50% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1394 mg | 30% | |
*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.
