Spaghetti with mushrooms

Spaghetti with Mushrooms and Cream Recipe

Hello! What a joy to have you here in my kitchen. Today we are going to prepare a dish that, for me, is the perfect hug in food form: some spaghetti with mushrooms and an irresistible creamy sauce. It's that kind of recipe that saves a Tuesday dinner when you arrive tired, but also looks great if you have guests on the weekend and want to impress without complicating your life. The combination of the smooth texture of the cream with the earthy and intense flavor of the mushrooms is a true gem. Plus, if we use good pasta, the result is restaurant-quality. Let's put on our aprons and enjoy the process, because cooking should always be a pleasure.

Preparation time

To help you organize, here are the estimated times. Remember that cooking is not a race, but having a clear idea helps us enjoy it more.

• Preparation: 15 minutes
• Cooking: 15 minutes
• Total: 30 minutes
• Servings: 2 people
• Difficulty: Easy

Ingredients

Here is the list of what we need. I have respected the quantities so that the balance of flavors is perfect. The quality of the raw ingredients is key in dishes with few ingredients.

• 200 gr of Garofalo Spaghetti (or the quality brand you have)
• 250 gr of fresh mushrooms
• 200 ml cooking cream
• 1/2 glass of white wine
• 1 leek
• Salt
• Pepper
• Extra virgin olive oil

To finish

• Grated cheese to taste (Optional)
• Fresh chopped parsley (Optional for garnish)

If you can't find leek at your market, you can perfectly substitute it with white onion or fresh spring onion; the flavor will change slightly, being a little more intense, but it will be equally delicious. If you don't consume alcohol, you can omit the white wine and add a splash of vegetable broth or pasta cooking water to give fluidity to the sauce.

Utensils we will use

You don't need sophisticated equipment for this recipe. With the basics we have at home, it's more than enough to achieve spectacular results.

• Large pot for cooking pasta
• Large skillet or shallow pot
• Cutting board
• Sharp knife
• Pasta strainer
• Wooden spoon or silicone spatula
• Cup or glass (to reserve cooking water)

Preparation

Let's organize the step-by-step so it turns out perfect the first time. Follow the rhythm and you'll see how easy it is.

1. Initial organization (Mise en place)

   As with every recipe, it's essential to have all ingredients prepared. A simple step, but one that will help you progress more efficiently with your dish.

   • Take all ingredients out of the fridge and pantry.
   • Measure the cream and white wine.
   • Have salt, pepper, and oil on hand.
2. Take all ingredients out of the fridge and pantry.
3. Measure the cream and white wine.
4. Have salt, pepper, and oil on hand.

5. Cleaning and cutting vegetables

   Let's start by working with the vegetables. This preliminary preparation will facilitate the cooking process and prevent things from burning in the pan.

   • Clean the leek by removing the tougher green part and the root. Make a longitudinal cut and wash it under the tap to remove any remaining dirt.
   • Chop the leek into small pieces (fine brunoise) so that it integrates well into the sauce without large chunks.
   • Clean the mushrooms. Use a damp cloth or kitchen paper to remove dirt; avoid washing them under running water so they don't absorb moisture.
   • Slice the mushrooms into medium-thick slices (about 3-4 mm).
6. Clean the leek by removing the tougher green part and the root. Make a longitudinal cut and wash it under the tap to remove any remaining dirt.
7. Chop the leek into small pieces (fine brunoise) so that it integrates well into the sauce without large chunks.
8. Clean the mushrooms. Use a damp cloth or kitchen paper to remove dirt; avoid washing them under running water so they don't absorb moisture.
9. Slice the mushrooms into medium-thick slices (about 3-4 mm).

10. The base sofrito

    This is where we build the flavor base of our sauce. Patience and heat control are your allies.

    • Place the pan on the heat and add a good splash of extra virgin olive oil.
    • Heat the oil over medium heat.
    • Add the chopped leek and a pinch of salt (this helps it sweat).
    • Cook, stirring occasionally, until tender and translucent, without letting it burn.
11. Place the pan on the heat and add a good splash of extra virgin olive oil.
12. Heat the oil over medium heat.
13. Add the chopped leek and a pinch of salt (this helps it sweat).
14. Cook, stirring occasionally, until tender and translucent, without letting it burn.

15. Cooking the mushrooms and wine

    Now we're going to give intensity to the dish with the mushrooms and the acidic touch of the wine.

    • Add the sliced mushrooms to the pan with the leek.
    • Increase the heat. When they start to release liquid, turn the heat to maximum so that the water evaporates and the mushrooms brown slightly instead of boiling.
    • Pour in the 1/2 glass of white wine.
    • Let it boil vigorously for a couple of minutes so that the alcohol evaporates completely and only the aroma remains.
16. Add the sliced mushrooms to the pan with the leek.
17. Increase the heat. When they start to release liquid, turn the heat to maximum so that the water evaporates and the mushrooms brown slightly instead of boiling.
18. Pour in the 1/2 glass of white wine.
19. Let it boil vigorously for a couple of minutes so that the alcohol evaporates completely and only the aroma remains.

20. Creating the creamy sauce

    The moment to unite flavors and achieve that velvety texture we love so much.

    • Lower the heat to medium-low.
    • Add the 200 ml of cooking cream to the pan.
    • Stir gently to integrate with the mushrooms and leek.
    • Season with salt and pepper to taste. Carefully taste the sauce and adjust if necessary.
    • Let it cook for a few minutes over low heat until the sauce reduces a little and thickens.
21. Lower the heat to medium-low.
22. Add the 200 ml of cooking cream to the pan.
23. Stir gently to integrate with the mushrooms and leek.
24. Season with salt and pepper to taste. Carefully taste the sauce and adjust if necessary.
25. Let it cook for a few minutes over low heat until the sauce reduces a little and thickens.

26. Cooking the pasta

    While the sauce thickens, let's move on to the main star: the spaghetti.

    • Put a large pot with plenty of water over high heat.
    • When the water comes to a boil, add a generous handful of salt.
    • Add the 200 gr of Garofalo Spaghetti.
    • Cook following the time indicated on the package to leave them «al dente».
    • Before draining, reserve half a cup of the cooking water (this is liquid gold).
    • Drain the pasta.
27. Put a large pot with plenty of water over high heat.
28. When the water comes to a boil, add a generous handful of salt.
29. Add the 200 gr of Garofalo Spaghetti.
30. Cook following the time indicated on the package to leave them «al dente».
31. Before draining, reserve half a cup of the cooking water (this is liquid gold).
32. Drain the pasta.

33. Final integration

    The definitive step for the pasta to absorb the sauce and not be slippery.

    • Pour the freshly drained spaghetti directly into the pan with the hot sauce.
    • If you see that the sauce is too thick, add a splash of the cooking water you reserved.
    • Stir vigorously (mantecar) for one minute over the heat so that the sauce coats each strand of pasta.
34. Pour the freshly drained spaghetti directly into the pan with the hot sauce.
35. If you see that the sauce is too thick, add a splash of the cooking water you reserved.
36. Stir vigorously (mantecar) for one minute over the heat so that the sauce coats each strand of pasta.

To finish and serve

Once the pasta is well coated with that unctuous sauce, remove the pan from the heat immediately. If you have decided to use cheese, this is the moment to sprinkle some so that it melts with the residual heat. Serve the dishes very hot, making sure to distribute the mushrooms evenly. A final touch of freshly ground pepper on the plate and, if you like freshness, a little chopped parsley on top will give it a beautiful color contrast. Enjoy!

Nutritional Information

Here is an estimate of what this delicious dish provides per serving. Remember that these are approximate values.

• Calories: 580 kcal
• Proteins: 18 g
• Fats: 28 g
• Carbohydrates: 65 g
• Fiber: 4 g

Note: Daily percentage values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.

5 keys to make it perfect

Sometimes, small details make the difference between a good dish and a memorable one. Here are my secrets.

1. Do not wash mushrooms under the tap: Mushrooms are like sponges. If you wet them too much, they will release water in the pan and boil instead of browning. Clean them with a damp cloth or a soft brush.
2. The salt level in the water: The pasta water should taste like the sea. Don't be afraid to add salt, it's the only moment we'll be able to flavor the inside of the spaghetti.
3. Mantecar is the key: Never serve the sauce over plain pasta on the plate. Mix everything in the pan over the heat during the last minute. This makes the pasta starch thicken the sauce and adhere better. If you like creamy textures, I also recommend trying some mushrooms in bechamel sauce that follow a similar principle.
4. Use the cooking water: That cloudy liquid we usually throw away is full of starch. A splash in your cream and mushroom sauce will help emulsify everything and give it a silky texture.
5. The wine matters: Use a white wine you would drink. If you use a poor quality wine for cooking, the final taste of the dish will suffer. A dry wine usually works better than a very fruity one.

When is it ideal to enjoy it?

This dish of spaghetti with mushrooms is incredibly versatile. For me, it's the ideal Friday night dinner when you want to relax with a glass of wine and something comforting after a long week. It also works wonderfully as a main course for a Sunday family meal, as both children and adults love its mild and creamy flavor. Since it has no meat, it's a fantastic option if you have vegetarian guests (as long as you use cheese without animal rennet, if you decide to add it). The best part is that it's quick to make, so you won't miss out on the conversation by being stuck in the kitchen.

Comparison table

It's normal to confuse certain recipes of creamy pasta or with mushrooms. Here I show you how our recipe today differs from other very popular ones, in case you feel like trying something different another day, such as trying some pappardelle with mushroom ragu.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I would love to know how these spaghetti turned out for you. Did you add your personal touch? I'm very excited to read how everyone adapts the recipe to their taste.

Culinary glossary

Sometimes we use words in cooking that we take for granted, but it's always good to review them to understand each other better.

• Brunoise: It's a way of cutting vegetables into very small cubes, about 2 to 3 millimeters. We use it with leek so it cooks quickly and melts into the sauce.
• Al dente: It means «to the tooth» in Italian. It refers to the cooking point of pasta where it is cooked but still retains a slight firmness in the center when bitten. It is not soft or mushy.
• Reduce: It is the action of cooking a sauce or liquid with the pot uncovered so that the water evaporates. This makes the sauce thicken and the flavors concentrate and become more potent.
• Deglaze: It consists of adding a liquid (like white wine) to the hot pan where we have sautéed something, to recover the caramelized juices that have stuck to the bottom and give flavor to the sauce.
• To cream/butter: It is the final process of mixing the pasta with the sauce and a fatty element (oil, butter, or the cream itself) stirring vigorously to create a creamy emulsion.