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.
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!
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.
If you try this, let me know. It’s been my favorite for years!
- 2 servings uncooked spaghetti (maybe a little more?)
- 2-4 tablespoons olive oil
- 1-1½ teaspoons dried parsley
- 1-1½ teaspoons dried basil
- 2 cloves garlic, minced
- 2 ounces baby portobello mushrooms, or button, finely chopped
- Grated Parmesan cheese
- 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.