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Spaghetti with shiitake mushroom sauce
A delicious mushroom and spaghetti pasta dish or you could just make the sauce and serve with pork chops or steak.
Ingredients
Serves: 4
- 180g spaghetti
- 180g fresh shiitake mushrooms, sliced
- 1 clove garlic, minced
- 1/2 onion, chopped
- 60ml white wine
- 1 tablespoon olive oil
- 60ml chicken stock
- 120ml whipping cream
- salt to taste
- fresh black pepper to taste
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Method
Prep:10min ›
Cook:15min ›
Ready in:25min
- Saute garlic and onion in olive oil over medium heat; add mushrooms. Add chicken stock and wine, and cook until mixture is reduced to 1/2 the volume. Blend in cream, and simmer to desired thickness. Season with salt and pepper to taste.
- Meanwhile cook pasta in a large pot of boiling salted water until al dente.
- Drain pasta, and toss with sauce until coated. Serve on small warmed plates, topped with grated Parmesan cheese and parsley.
Parmesan cheese:
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
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Reviews & ratings
Average global rating:
(145)
Reviews in English (102)
Totally delicious and substantial.I used double cream for the sauce,and served with garlic parsley flatbread.A glass of white Spanish wine topped it off nicely. - 10 Jan 2015
WOW. really, really amazing flavor. I wanted to make a filling meal, so I roughly sliced/chopped up two boneless skinless chicken breasts and marinaded them in 3 Tb tomato sauce, 3 Tb soy sauce, 1 Tb peanut oil, a dash of cumin and a crushed clove of garlic (a big one). I let that set for an hour before I started with the mushroom sauce. After the aroma on the mushrooms began to develop and I tossed in the wine/broth, I also threw in the chicken (minus most of the marinade). Keep at medium heat as broth reduces and the chicken will cook through. Add the cream (I used 1/4c.milk, 1/4c. cream), and reduce to low-med as it reduces. It should finish around the same time as the pasta. You want to be careful not to over-cook the mushroom/chicken, because if it reduces too much you won't have enough sauce for the pasta. The recipe is brilliant. You don't need the cheese or parsely, really. I added some, but I thought it was flavorful and complex enough without it. - 15 Apr 2005 (Review from Allrecipes US | Canada)
This was an excellent pasta recipe. I used all chicken broth instead of wine, and it turned out great. Plus, I added some sliced chicken on top and thickened it to taste with some cornstarch/water. Wonderful recipe! - 31 May 2001 (Review from Allrecipes US | Canada)