Spaghetti with shiitake mushroom sauce

    25 min

    A delicious mushroom and spaghetti pasta dish or you could just make the sauce and serve with pork chops or steak.

    158 people made this

    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

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. 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.
    2. Meanwhile cook pasta in a large pot of boiling salted water until al dente.
    3. 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:

    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)