The Best Mushrooms For Your Spaghetti

Mushrooms are a versatile ingredient that can be used in a variety of dishes, including spaghetti. When it comes to choosing the right mushroom for spaghetti, there are several options to consider. Some recipes call for a combination of different mushrooms, such as white buttons, baby bella, and portobello mushrooms, to add depth of flavor and texture to the dish. Other recipes suggest using pre-sliced or canned mushrooms for convenience and ease of preparation. Fresh mushrooms are also preferred by many, as they provide a more authentic and flavorful experience. The type of mushroom used can significantly impact the overall taste and texture of the spaghetti dish, making it a key consideration for chefs and home cooks alike. With their earthy and umami flavors, mushrooms can be sautéed and combined with ingredients like garlic, butter, and cheese to create a savory sauce that perfectly complements spaghetti noodles.

Explore related products

VIGOROUS MOUNTAINS Dried Porcini Mushrooms (3Ounces)

$14.99

Gourmanity 3oz Dried Porcini Mushrooms, Extra Grade European Dried Mushrooms, Umami Flavor Captured, Great for Cooking, Non GMO

$12.99

Urbani Truffles Dried Porcini Mushrooms for Cooking - AAA Grade Aromatic Wild Dried Mushrooms for Cooking Soups, Sauces, Pasta, and Risotto, Vegan, Pure & All-Natural, Easy to Rehydrate, 1 Lb. Pack

$54.99

Orgnisulmte Dried Porcini Mushrooms New Season French Wild Porcini Mushroom Premium Vacuum Pack 3Oz (85g)

$14.59

Sanniti Italian Dry Porcini Mushrooms, 8.8 oz

$29.98

Slofoodgroup Dried Porcini Mushrooms Gourmet Boletus Edulis Grade A - 2oz

$10.99

Mushroom types: Portobello, baby bella, and white button mushrooms

White button mushrooms, baby bella mushrooms, and portobello mushrooms are some of the most popular mushroom varieties in North America. They are all the same species, Agaricus bisporus, but are harvested at different stages of maturity, resulting in variations in texture, flavour, and size.

White button mushrooms, the youngest of the three, have a mild, slightly earthy flavour and a delicate texture. They are often sliced and eaten raw in salads, but cooking intensifies their flavour. Due to their small size, they are also commonly used whole in soups and stews. White button mushrooms have a smooth, white cap, ranging from 1/2 inch to 2 inches in diameter, with a closed veil on the underside covering their gills.

Baby bella mushrooms, also known as cremini mushrooms, are the immature brown strain of Agaricus bisporus. They are slightly older and more mature than white button mushrooms, resulting in a firmer texture and a more pronounced earthy flavour. Baby bella mushrooms have a rich brown cap, typically measuring 1 1/2 to 2 inches in diameter, with a closed veil similar to white button mushrooms.

Portobello mushrooms are the most mature of the three varieties. They have had more time to develop a deeper, savoury, and umami-rich flavour. Portobellos have a drier and meatier texture, making them excellent meat substitutes in various dishes. They are larger than baby bella mushrooms due to their extended growth period. Portobellos are versatile and can be grilled, roasted, or used as a bread substitute for those following a paleo, keto, or low-carb diet.

When using these mushrooms for spaghetti, it is recommended to sauté them in a combination of extra virgin olive oil and butter to enhance their flavour. Slicing the mushrooms to a thickness of about 1/4 inch to 1/2 inch is ideal to ensure they hold their shape during cooking. Seasoning with salt and pepper adds flavour, and the addition of garlic, herbs, and cheese creates a rich and savoury spaghetti dish.

How to sauté mushrooms

Sautéing mushrooms is a simple process, but it can be challenging to perfect. The high water content and sponge-like structure of mushrooms can lead to soggy or greasy results. Here is a step-by-step guide to achieving perfectly sautéed mushrooms:

Preparation:

First, decide on the type of mushroom. White mushrooms, creminis, shiitakes, morels, and other wild mushrooms are great options for sautéing. Clean the mushrooms with a damp towel to remove any dirt, and cut them into similar-sized pieces. It is important not to cut them too thinly, as they will shrink during cooking. Aim for a thickness of around 1/4 to 1/2 an inch.

Cooking:

Heat a combination of oil and butter in a medium to large pan over medium-high heat. Using both oil and butter allows for cooking at a higher temperature and adds flavour. Extra virgin olive oil and butter are a good choice.

Add the mushrooms to the pan, ensuring there is space between them. Cook the mushrooms for 3-5 minutes before turning them. Stir and allow the mushrooms to finish cooking for a couple more minutes. Season with salt and pepper to taste. Larger mushrooms may take a little longer to cook.

Deglazing:

After sautéing, you will notice bits of the mushroom clinging to the bottom of the pan. These can be infused back into the mushrooms by deglazing. Add a few tablespoons of water, wine, stock, cream, or sherry to the pan and keep the temperature up. Stir until the liquid evaporates.

Flavourings:

Now is the time to add your flavourings. Shallots, garlic, thyme, rosemary, and black pepper are all great options. You can also add a splash of wine vinegar or lemon juice to give the mushrooms a subtle acidity and a glossy sheen.

Storage:

Sautéed mushrooms can be made ahead of time and stored in the fridge for up to 4 days. They can also be frozen for up to 6 months, but this may change their texture.

Sautéed mushrooms are a versatile dish that can be served with steak, potatoes, burgers, or used as a topping for spaghetti. Enjoy experimenting with different flavours and combinations!

The perfect pasta for mushroom spaghetti

The best pasta for mushroom spaghetti is a matter of personal preference, but there are a few things to consider when making your choice. Firstly, if you're going for a creamy mushroom sauce, it's recommended to use a pasta shape that is short and has textured ridges—something like orecchiette or fusilli. These shapes will help to hold on to the sauce and any grated cheese you might add.

On the other hand, if you're going for a lighter tomato-based mushroom sauce, spaghetti is a great option. Its long strands will be nicely coated by the sauce, and the mushrooms will provide a nice meaty texture to the dish.

If you're after a more indulgent, buttery dish, you could also consider using a pasta shape with ridges that will hold pockets of melted butter, like farfalle.

No matter which pasta shape you choose, the key to a great mushroom spaghetti is to use a variety of mushrooms to create a robust flavour. You could use a combination of white button mushrooms, baby bella (crimini) mushrooms, and meaty portobello mushrooms. For an even more intense flavour, add some feathery maitakes, woodsy shiitakes, or meaty oyster mushrooms.

Remember to dry-clean your mushrooms with a damp paper towel before slicing them, and don't cut them too thinly—you want them to hold their shape as they cook. Sautéing the mushrooms is a great way to cook them for pasta, and don't forget to add some butter and olive oil to the pan to prevent them from drying out.

Now you know the perfect pasta shapes and preparation techniques, you're ready to create your ideal mushroom spaghetti!

Explore related products

Slofoodgroup Dried Porcini Mushrooms Gourmet Boletus Edulis Grade A - 4oz

$19.2

MYCOLOGICAL Oregon Porcini Mushrooms, 0.5 OZ

$9

VIGOROUS MOUNTAINS Dried Porcini Mushrooms (3.35Ounces)

$14.99 $15.99

JAYUSS Dried Porcini Mushrooms Wild Sun Dried Porcini Mushrooms New Season All Natural Great for Creamy Risotto Hearty Soups Savory Sauces 3 Oz

$13.59

Mushroom House Dried Porcini Mushrooms, 1 oz Bag

$8.76

MARKY'S Dried Porcini Mushrooms Grade A - 3 oz / 85 g - 100% Dry Boletus Edulis for Cooking Premium Quality Handpicked Porcini in Seal Bag

$18.9

Tomato-based mushroom sauce

Ingredients:

• Mushrooms (white button, baby bella, portobello, or a mix of varieties)
• Tomatoes (fresh or canned, preferably San Marzano for better flavour)
• Olive oil (extra virgin or high-quality California olive oil)
• Aromatic garlic
• Fresh herbs (basil, thyme, rosemary)
• Spices (salt, black pepper, red pepper flakes, Italian seasoning)
• Cheese (Parmesan, Pecorino Romano)
• Red wine (optional)
• Onion (optional)
• Anchovy paste (optional)

Instructions:

• Prepare the mushrooms by cleaning them with a damp paper towel. Slice the mushrooms into slightly thicker pieces to ensure they hold their shape during cooking.
• Heat a combination of olive oil and butter in a large skillet over medium heat. You can also add a drizzle of olive oil to the butter to prevent it from drying out.
• Sauté the mushrooms in the skillet. Ensure they are dry before adding them to the pan. Season with salt and pepper and cook until they are browned and tender.
• If using onions, chop them into small pieces and add them to the skillet. Sauté until the onions are soft and translucent.
• Add crushed or chopped tomatoes to the skillet. If using canned tomatoes, crush them with your hands into smaller pieces before adding them to the pan.
• Toss in the garlic, fresh herbs, and any desired spices. Continue cooking, stirring occasionally, to combine the flavours.
• (Optional) For a deeper flavour, add a splash of red wine to the sauce and stir well. You can also add a teaspoon of sugar if the sauce tastes too sour.
• Simmer the sauce uncovered for about 20-30 minutes, until the mushrooms are fully cooked and the sauce thickens. Taste and adjust seasoning as needed.
• If the sauce becomes too dry, add a ladleful of pasta cooking water to thin it out and create a silkier texture.
• Finally, toss the cooked spaghetti directly into the sauce pot and combine. Alternatively, serve the sauce over the spaghetti on a plate.
• Top the dish with grated Parmesan or Pecorino Romano cheese for an extra savoury touch.

Feel free to get creative and customise the sauce to your taste. You can add vegetables, spices, or a splash of cream for a creamier texture. Enjoy your delicious and hearty tomato-based mushroom spaghetti!

Vegan mushroom spaghetti

This vegan mushroom spaghetti recipe is packed with mushrooms and mushroom flavour. It is ready in 30 minutes or less, making it the perfect weeknight meal.

Ingredients

• Spaghetti
• Mushrooms (e.g. cremini, portobellini, baby bella, white button mushrooms)
• Vegan butter
• Chopped onions
• Crushed garlic
• Oregano
• All-purpose flour (or gluten-free alternative)
• Coconut milk
• Vegetable stock
• Salt
• Black pepper
• Dijon mustard
• Fresh chopped cilantro
• Vegan parmesan cheese (optional)

Method

• Put the pasta on to cook according to the package instructions.
• Add the vegan butter to a pot along with the chopped onions and fry until the onions are softened.
• Add the sliced mushrooms, crushed garlic, and oregano and fry until the mushrooms are softened.
• Add the all-purpose flour and fry with the mushrooms for around 1 minute before adding the coconut milk and vegetable stock. Stir in until combined and then keep stirring until it reaches a simmer.
• Add in the salt, black pepper, and dijon mustard and stir in.
• Add the cooked pasta to the sauce and toss together until well coated.
• Serve with some fresh chopped cilantro and a sprinkle of black pepper.

Variations

This recipe can be adapted in several ways:

• Use gluten-free pasta and gluten-free flour to make the recipe gluten-free.
• Use cornstarch instead of flour, but only use half the amount (2 tablespoons).
• Use white wine or red wine to add elegance to the dish.
• Roast the mushrooms for even deeper flavours.
• Top each bowl of pasta with parsley, fresh basil, vegan parmesan cheese, or toasted pine nuts.
• Fry some finely chopped onions with the mushrooms.
• Season with salt, oregano, and rosemary, and add some baby spinach at the end.

Frequently asked questions