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!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)
• 0 to taste salt
• 0 to taste black pepper, freshly ground

Directions

Step 1

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.

Step 2

Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and 1 tablespoon of butter.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Add the grated Parmesan cheese and stir until it melts into the sauce. Season with additional salt and pepper to taste.

Step 8

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.

Step 9

Serve the wild mushroom spaghetti immediately, garnished with chopped parsley and extra Parmesan cheese on top.

Nutrition Facts

Serving size	(1144.3g)

Amount per serving	% Daily Value*
Calories	2136.4

Total Fat 134.7g	0%
Saturated Fat 60.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 222mg	0%
Sodium 3203.5mg	0%
Total Carbohydrate 148.0g	0%
Dietary Fiber 12.1g	0%
Total Sugars 10.6g
Protein 51.4g	0%

Vitamin D 21IU	0%
Calcium 654.4mg	0%
Iron 9.7mg	0%
Potassium 1393.8mg	0%

*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.

Source of Calories

Fat: 60.3%

Protein: 10.2%

Carbs: 29.5%