Mixed mushroom spaghetti

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I love mushrooms. Like, really looooove them. So the idea of a pasta dish centred around the earthy, meaty flavour of mushrooms is just divine in my book! I used two different kinds of mushrooms in this spaghetti dish and added tarragon and nutmeg because, to me, they really are a fungi’s best friends.


Here’s how I made it:


1/2 lb dry spaghetti
3 tbsp butter
1/2 cup onion, diced
1 garlic clove, minced
4 cups mixed mushrooms, sliced (I used 2 cups shiitake and 2 cups cremini)

1/2 tsp dried tarragon

pinch nutmeg
3/4 cup half and half (10%) cream


I started by melting the butter in a skillet over medium heat. The onion, garlic, and mushrooms went into the skillet and I allowed them to sweat it out for about 15 minutes, stirring frequently, until the mushrooms were nicely browned.

Meantime, the spaghetti was added to a large pot of boiling water and cooked according to package instructions.


Once the mushrooms were browned, I seasoned them with the tarragon and nutmeg and added the cream, stirring while the sauce simmered for a minute or two over medium heat. To finish, I removed the skillet from the heat, added the drained pasta, and tossed it all together. 


If you like a thinner sauce, you can reserve some of the pasta water and add as much or as little of it as you like at the end.

From >>http://www.familyfeedbag.com/2011/05/mixed-mushroom-spaghetti.html

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