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)
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.