Spaghetti With Mushrooms And Garlic

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This is one of my all-time favorite ways to enjoy spaghetti.  My husband originally found this recipe while looking for truffle recipes.  That original recipe used olive oil, garlic, parsley, basil and truffles tossed with spaghetti.  But since truffles aren’t readily available and are quite expensive, the truffles can easily be substituted with another mushroom.  I’ve previously used button mushrooms; this time I used baby portobello mushrooms.

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The recipe is really easy and is one of those that you can’t really screw up.  You can add all the ingredients based on your own tastes.  I’ll post a basic recipe, but note that I can’t give you the exact amounts because I never measure them!

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The flavor of the mushrooms really stand out in this dish; it is the most prevalent taste, followed by the garlic and herbs.  A sprinkling of grated Parmesan cheese finishes off the taste really well.

Spaghetti With Mushrooms And Garlic
Serves 2-ish

Ingredients
2 servings uncooked spaghetti (maybe a little more?)
2-4 tablespoons olive oil
1-1 1/2 teaspoons dried parsley
1-1 1/2 teaspoons dried basil
2 cloves garlic, minced
2 ounces baby portobello mushrooms, or button, finely chopped
Grated Parmesan cheese

Method
In a medium saucepan or skillet, add olive oil, herbs, garlic and mushrooms.  Cook, uncovered, over low-medium heat until it begins to simmer; remove from heat.

Meanwhile, cook spaghetti according to package directions.  Drain.  Toss with mushroom mixture until thoroughly coated.  Serve with a sprinkling of grated Parmesan cheese.

If I have leftover olive oil after plating, I usually just toss it out after making sure there are no more chunks of garlic and mushrooms.

If you try this, let me know.  It’s been my favorite for years!

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Comments

  1. says

    What a simple recipe, and it looks absolutely delicious!
    To boost up the mushroom flavour you could try mixing different varieties of mushrooms with the portabellas, like oyster and shiitake. Yum! Thanks for sharing, your photos are lovely btw.
    – Brittany

  2. says

    Hi,
    I wanted to let you know that I made this tonight for dinner. It was soooooo GOOD! My 11 yr old nephew, my 9 yr old daughter, and my 12 yr old twins LOVED it! They all had seconds, too!

    My changes were, I used part butter as I ran out of olive oil and I didn’t have dried basil so I used the fresh/frozen kind that comes in a tube.

    Besides being good its ridulously easy! Thanks for sharing the recipe!
    ~ingrid

  3. says

    I made this tonight with out your recepie! I wondered if it would be good,& almost added chopped clams,too.
    I heated the pan too long, so my 5 cloves of chopped garlic kinda got browned.Then I added the sliced mushrooms,& some smart balance butter substitute, which made it really sizzle! I added more OO,& that made the garlic really get dark…Now I’m scared cause I thght. I burned it..anyways it worked out. will try the real one next time.

  4. Júlia Tessler says

    I just made it for my mom and sisters. They all loved it! One of my sisters – who is known as the best cooker in the family – said it was a little plain. My mom said she was just jealous because she never made anything with such great flavours in it! (:
    Thank you! A lot!

    P.S.: I used shimeji and it tasted just perfect!

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