Emma Wilson
Spaghetti with mushrooms is a classic, comforting dish that combines the simplicity of pasta with the earthy richness of mushrooms. This recipe is perfect for a quick, satisfying meal, whether you're cooking for yourself or a group. To start, you’ll need basic ingredients like spaghetti, a variety of mushrooms (such as cremini, shiitake, or button), garlic, olive oil, and Parmesan cheese. The key to success lies in properly sautéing the mushrooms until they’re golden and caramelized, which enhances their flavor and texture. Pairing them with a garlic-infused olive oil base and tossing everything with al dente spaghetti creates a harmonious blend of flavors. Whether you’re a seasoned cook or a beginner, this dish is straightforward yet impressive, making it a go-to option for any occasion.
| Characteristics | Values |
|---|---|
| Dish Name | Spaghetti and Mushrooms |
| Main Ingredients | Spaghetti, Mushrooms, Olive Oil, Garlic, Butter, Parmesan Cheese, Salt, Pepper, Parsley (optional) |
| Cooking Time | 20-25 minutes |
| Servings | 4 |
| Calories per Serving | ~450-500 kcal |
| Difficulty Level | Easy |
| Cooking Method | Boiling, Sautéing |
| Key Steps | 1. Boil spaghetti until al dente. 2. Sauté mushrooms and garlic in olive oil and butter. 3. Combine pasta with mushroom mixture. 4. Garnish with Parmesan and parsley. |
| Variations | Add cream for a creamy version, include other vegetables like spinach or cherry tomatoes, or use truffle oil for extra flavor. |
| Storage | Best served fresh; leftovers can be stored in the fridge for up to 2 days. |
| Reheating Tip | Reheat in a pan with a splash of water or olive oil to retain moisture. |
| Dietary Notes | Vegetarian, can be made vegan by omitting Parmesan or using a vegan alternative. |
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What You'll Learn
- Ingredients Needed: Spaghetti, mushrooms, garlic, olive oil, salt, pepper, Parmesan cheese, parsley
- Prep Mushrooms: Clean, slice mushrooms; sauté in olive oil until golden brown
- Cook Spaghetti: Boil pasta in salted water until al dente; drain, reserve some water
- Make Sauce: Sauté garlic, add mushrooms, toss with spaghetti, add pasta water if needed
- Serve & Garnish: Plate spaghetti, top with Parmesan, parsley, and a drizzle of oil
Ingredients Needed: Spaghetti, mushrooms, garlic, olive oil, salt, pepper, Parmesan cheese, parsley
To begin crafting a delicious spaghetti and mushrooms dish, you'll need to gather the essential ingredients needed: spaghetti, mushrooms, garlic, olive oil, salt, pepper, Parmesan cheese, and parsley. Start by selecting high-quality spaghetti, preferably made from durum wheat semolina, as it holds up well to the sauce. For the mushrooms, choose a variety like cremini, shiitake, or button mushrooms, depending on your preference for texture and flavor. Fresh garlic is key to infusing the dish with its aromatic essence, so ensure you have a few cloves on hand. Olive oil will serve as the base for sautéing, adding a rich, fruity undertone to the dish. Don't forget to have salt and pepper ready for seasoning, as they will enhance the natural flavors of the ingredients. Lastly, grated Parmesan cheese and fresh parsley will add a savory finish and a burst of color to your plate.
Once you have all the ingredients needed: spaghetti, mushrooms, garlic, olive oil, salt, pepper, Parmesan cheese, and parsley, it’s time to prepare them. Begin by cleaning the mushrooms thoroughly to remove any dirt. Slice them evenly to ensure they cook uniformly. Peel and mince the garlic cloves finely, as this will allow their flavor to distribute evenly throughout the dish. Chop the parsley for garnish, keeping it fresh and vibrant. Grate the Parmesan cheese if you haven’t already, ensuring it’s ready to sprinkle over the finished dish. Having all your ingredients prepped and within reach will make the cooking process seamless and efficient.
With your ingredients needed: spaghetti, mushrooms, garlic, olive oil, salt, pepper, Parmesan cheese, and parsley prepped, you can now focus on cooking. Bring a large pot of salted water to a boil for the spaghetti, following the package instructions for al dente perfection. While the pasta cooks, heat a generous amount of olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant but not browned, as this can turn it bitter. Toss in the sliced mushrooms, seasoning them with salt and pepper, and cook until they are tender and slightly golden. This step is crucial for developing the umami flavor that will complement the spaghetti.
As the mushrooms cook, don’t forget about the ingredients needed: spaghetti, mushrooms, garlic, olive oil, salt, pepper, Parmesan cheese, and parsley working together harmoniously. Once the spaghetti is ready, reserve a cup of the pasta water before draining it. Add the cooked spaghetti to the skillet with the mushrooms and garlic, tossing everything together. If the mixture seems dry, use a splash of the reserved pasta water to loosen the sauce and help it cling to the spaghetti. The starchy water will also add a subtle creaminess to the dish. Finish by stirring in a drizzle of olive oil for extra richness.
Finally, plate your spaghetti and mushrooms, topping it with a generous sprinkle of grated Parmesan cheese and a handful of freshly chopped parsley. The ingredients needed: spaghetti, mushrooms, garlic, olive oil, salt, pepper, Parmesan cheese, and parsley have come together to create a dish that’s both comforting and elegant. The garlic and mushrooms provide depth, the olive oil adds smoothness, and the Parmesan and parsley bring a sharp, fresh finish. Serve immediately and enjoy the fruits of your labor, savoring each bite of this simple yet satisfying meal.
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Prep Mushrooms: Clean, slice mushrooms; sauté in olive oil until golden brown
To begin preparing the mushrooms for your spaghetti dish, start by selecting fresh, firm mushrooms. Button mushrooms or cremini mushrooms work well for this recipe due to their earthy flavor and ability to hold up during cooking. Rinse the mushrooms gently under cold water to remove any dirt or debris. Avoid soaking them, as mushrooms absorb water quickly, which can dilute their flavor and affect the cooking process. Use a damp paper towel or a soft brush to wipe away any stubborn dirt if needed. Proper cleaning ensures that your dish remains free from grit and maintains the mushrooms’ natural taste.
Once cleaned, pat the mushrooms dry with a clean kitchen towel or paper towels. Excess moisture can cause the mushrooms to steam instead of sauté, preventing them from achieving that desirable golden-brown color. After drying, slice the mushrooms evenly. Aim for slices about ¼ inch thick, as this thickness allows them to cook through without becoming too soft or shrinking excessively. Uniform slicing also ensures that the mushrooms cook at the same rate, providing a consistent texture in your final dish.
Next, heat a large skillet over medium heat and add a generous drizzle of olive oil. The skillet should be hot enough that the oil shimmers but not so hot that it smokes. Add the sliced mushrooms in a single layer, being careful not to overcrowd the pan. Overcrowding can cause the mushrooms to release too much moisture, resulting in steaming rather than sautéing. If necessary, cook the mushrooms in batches to maintain even cooking and proper browning.
As the mushrooms cook, resist the urge to stir them constantly. Allow them to sit in the hot oil for 2-3 minutes to develop a golden-brown crust on one side. Once browned, stir or flip the mushrooms and continue cooking for another 2-3 minutes until they are evenly browned and tender. Properly sautéed mushrooms should have a rich, deep color and a slightly caramelized flavor that complements the spaghetti beautifully.
Finally, season the mushrooms with a pinch of salt and pepper while they are still in the skillet. This enhances their natural flavors and prepares them to blend seamlessly with the other ingredients in your spaghetti dish. Once cooked, transfer the mushrooms to a plate or bowl and set them aside until you’re ready to combine them with the cooked spaghetti and sauce. Properly prepped mushrooms will elevate your dish, adding a savory, umami-rich element that pairs perfectly with the pasta.
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Cook Spaghetti: Boil pasta in salted water until al dente; drain, reserve some water
To begin cooking your spaghetti, start by bringing a large pot of water to a rolling boil. The amount of water should be ample enough to allow the pasta to move freely, preventing it from sticking together. A good rule of thumb is to use about 4 to 6 quarts of water for every pound of spaghetti. Once the water is boiling, add a generous amount of salt—typically about 1 to 2 tablespoons. Salting the water not only seasons the pasta but also helps it retain its flavor and texture. Stir the water briefly to ensure the salt dissolves completely.
Next, carefully add the spaghetti to the boiling water. Use tongs or a long spoon to gently push the pasta into the water, allowing it to soften and submerge gradually. Avoid breaking the spaghetti in half, as longer strands are traditional and easier to manage when cooking. Stir the pasta immediately after adding it to prevent the strands from sticking together. Continue to stir occasionally throughout the cooking process, especially during the first few minutes.
The cooking time for spaghetti varies depending on the brand and your desired texture, but it typically ranges from 8 to 12 minutes. Aim for *al dente*, which means the pasta should be cooked through but still firm to the bite. To check for doneness, carefully remove a single strand of spaghetti with a fork or tongs and taste it. If it’s tender yet slightly resistant, it’s ready. Avoid overcooking, as the pasta will continue to cook slightly when combined with the sauce later.
Once the spaghetti is *al dente*, promptly drain it using a colander. Shake the colander gently to remove excess water, but don’t rinse the pasta, as this can wash away the starch that helps the sauce adhere. Before fully draining, reserve about 1 cup of the pasta cooking water. This starchy water is invaluable for adjusting the consistency of your sauce later, as it helps create a smooth, cohesive coating for the spaghetti and mushrooms.
After draining, you can either toss the spaghetti directly with your mushroom sauce or keep it warm until ready to serve. If you’re not combining it with the sauce immediately, drizzle the pasta lightly with olive oil and toss gently to prevent sticking. Keeping the reserved pasta water nearby ensures you’re prepared to achieve the perfect texture when bringing your spaghetti and mushroom dish together.
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Make Sauce: Sauté garlic, add mushrooms, toss with spaghetti, add pasta water if needed
To begin making the sauce for your spaghetti and mushrooms, start by preparing your ingredients. You’ll need a few cloves of garlic, a generous amount of mushrooms (button, cremini, or any variety you prefer), olive oil, salt, pepper, and cooked spaghetti. Finely mince the garlic to ensure it cooks evenly and releases its aromatic flavors. Slice the mushrooms thinly so they cook quickly and blend well with the pasta. Have your cooked spaghetti ready, keeping some of the pasta water reserved—this starchy water will help bind the sauce to the pasta later.
Heat a large skillet or pan over medium heat and add a drizzle of olive oil. Once the oil is warm, add the minced garlic and sauté it gently, stirring frequently to prevent burning. Garlic burns easily, so keep a close eye on it. After about 1-2 minutes, when the garlic becomes fragrant and just starts to turn golden, it’s time to add the mushrooms. Toss them into the pan and season with a pinch of salt and pepper. The salt will help draw out the moisture from the mushrooms, allowing them to cook down and develop a deeper flavor. Sauté the mushrooms for 5-7 minutes, until they are tender and slightly browned.
As the mushrooms cook, they will release their natural juices, creating a flavorful base for your sauce. If the pan seems dry at any point, add a splash of pasta water to keep things moving. Once the mushrooms are ready, reduce the heat to low. Add the cooked spaghetti directly to the pan, tossing it gently with tongs or a spatula to combine it with the garlic and mushrooms. The goal is to coat the spaghetti evenly with the flavors from the pan. If the mixture seems too dry or clumpy, gradually add small amounts of the reserved pasta water to loosen the sauce and create a silky texture.
Continue tossing the spaghetti in the pan for 1-2 minutes, allowing it to absorb the flavors of the garlic and mushrooms. The pasta water will help emulsify the sauce, creating a creamy consistency that clings to the spaghetti. Taste the dish and adjust the seasoning with additional salt, pepper, or a drizzle of olive oil if needed. The sauce should be light yet flavorful, highlighting the earthy taste of the mushrooms and the richness of the garlic.
Finally, serve the spaghetti and mushrooms immediately while it’s hot. Garnish with freshly chopped parsley, grated Parmesan cheese, or a sprinkle of red pepper flakes for an extra kick. This simple yet delicious dish relies on the harmony of sautéed garlic, tender mushrooms, and perfectly cooked spaghetti, all brought together with the magic of pasta water. Enjoy your homemade spaghetti and mushrooms as a comforting and satisfying meal.
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Serve & Garnish: Plate spaghetti, top with Parmesan, parsley, and a drizzle of oil
Once your spaghetti and mushroom dish is cooked to perfection, it’s time to focus on the final touches that elevate the presentation and flavor. Serving and garnishing is an art that transforms a simple dish into a visually appealing and mouthwatering meal. Start by plating the spaghetti, ensuring it’s evenly distributed on the plate or in a shallow bowl. Use tongs to twirl the pasta into a neat nest or spread it out in a fan shape, depending on your preference. The goal is to create a base that showcases the mushrooms and other toppings while maintaining a clean, inviting look.
Next, sprinkle a generous amount of freshly grated Parmesan cheese over the spaghetti. The Parmesan adds a sharp, nutty flavor that complements the earthy mushrooms and rich sauce. For the best texture and taste, use a microplane or fine grater to achieve a light, fluffy consistency. Avoid pre-shredded cheese, as it doesn’t melt or integrate as well. Distribute the Parmesan evenly across the pasta, allowing some to cling to the strands while letting a bit fall onto the plate for added visual appeal.
Fresh parsley is the next essential garnish. Chop a handful of flat-leaf or curly parsley finely and sprinkle it over the spaghetti and Parmesan. The bright green color of the parsley contrasts beautifully with the creamy pasta and mushrooms, adding a pop of freshness to the dish. Parsley not only enhances the presentation but also brings a subtle herbal note that balances the richness of the other ingredients. Be mindful not to overuse it—a light sprinkle is enough to make an impact without overwhelming the flavors.
To finish, drizzle a small amount of high-quality extra virgin olive oil over the plated spaghetti. This final touch adds a glossy sheen to the dish and imparts a fruity, peppery flavor that ties everything together. Use a steady hand to create a thin, even stream of oil, focusing on the areas where the pasta and mushrooms meet. The oil not only enhances the taste but also helps prevent the pasta from drying out, keeping it luscious and inviting.
Finally, take a moment to ensure the dish is visually balanced. Adjust the placement of the mushrooms if needed, and wipe any stray sauce or oil from the edges of the plate for a polished look. The combination of the golden spaghetti, earthy mushrooms, snowy Parmesan, vibrant parsley, and glistening oil should create a dish that’s as beautiful as it is delicious. Serve immediately while the pasta is hot, allowing the aromas and flavors to shine as your guests dig in.
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Frequently asked questions
You’ll need spaghetti, mushrooms (button, cremini, or your preferred type), olive oil, garlic, butter, Parmesan cheese, salt, pepper, and optionally fresh parsley or red pepper flakes for flavor.
Heat olive oil and butter in a pan, add sliced mushrooms, and sauté until golden brown. Add minced garlic toward the end to avoid burning it. Season with salt and pepper for extra flavor.
Yes! For vegetarian, use Parmesan cheese as usual. For vegan, skip the cheese or use a vegan Parmesan alternative, and ensure the pasta is egg-free. Keep the mushroom sauce dairy-free by using only olive oil instead of butter.
