Spaghetti with shiitake mushroom sauce

    Spaghetti with shiitake mushroom sauce

    (137)
    22saves
    25min


    139 people made this

    About this recipe: 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 

    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.
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    Reviews & ratings
    Average global rating:
    (137)

    Reviews in English (137)

    1

    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

    by
    47

    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)

    by
    33

    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)

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