Best 3 Creamy Mushroom Spaghetti Recipes

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Indulge in a culinary journey with our creamy mushroom spaghetti, a symphony of flavors that will tantalize your taste buds. This delectable dish combines the earthy essence of mushrooms, the richness of creamy sauce, and the comforting embrace of spaghetti, creating a harmonious and unforgettable meal. Embark on a delightful culinary adventure as we guide you through the steps of preparing this exquisite dish, ensuring a restaurant-quality experience in the comfort of your own kitchen. Discover the secrets behind the velvety smooth sauce, the perfectly cooked mushrooms, and the art of al dente spaghetti. Elevate your dining experience with this creamy mushroom spaghetti, a true masterpiece that will leave you craving for more.

In addition to the classic creamy mushroom spaghetti, we present a tantalizing collection of variations to suit diverse preferences and dietary needs. Embark on a culinary adventure as you explore our vegan creamy mushroom spaghetti, a plant-based delight that delivers on both flavor and texture. For those seeking a touch of zest, our creamy mushroom spaghetti with sun-dried tomatoes and spinach adds a vibrant burst of flavors and colors. Craving a smoky and savory twist? Our creamy mushroom spaghetti with bacon and peas offers a delightful combination of smoky bacon, tender peas, and luscious mushrooms. And for a touch of sophistication, our creamy mushroom spaghetti with shrimp and asparagus elevates the dish with succulent shrimp and crisp asparagus. Each variation promises a unique culinary experience, catering to a wide range of tastes and dietary preferences.

Here are our top 3 tried and tested recipes!

CREAMY MUSHROOM SPAGHETTI



Creamy Mushroom Spaghetti image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

Salt
1 pound whole-wheat or whole-grain spaghetti
1 1/2 pounds mixed mushrooms - shiitake, crimini, any that catch your eye at market
1/3 cup extra-virgin olive oil, eyeball it
2 leeks
3 to 4 cloves garlic, finely chopped
Freshly ground black pepper
2 tablespoons finely chopped fresh thyme leaves
1/2 cup dry white wine
1/2 cup cream
Grated Parmigiano-Reggiano or Romano, for topping

Steps:

  • Heat water to a boil for the pasta, salt water, drop in pasta and cook to al dente.
  • Wipe mushrooms clean with damp towel. Remove woody stems. Thinly slice the mushrooms.
  • Heat a large deep skillet with extra-virgin olive oil over medium-high heat. Add the mushrooms and cook until deeply golden and tender, 10 minutes.
  • While mushrooms cook, halve the leeks lengthwise. Cut off a couple of inches from tough tops. Trim off root end. Thinly slice the leek then vigorously wash in a large bowl of cold water, separating all the layers to free of grit. Let leeks sit a few minutes then lift out of the water and dry on kitchen towel.
  • Add leeks to mushrooms along with garlic and season with salt, pepper and fresh thyme. Cook 3 to 4 minutes more then add wine, reduce half a minute then stir in cream and heat through. Toss pasta with mushrooms and adjust seasoning. Top with grated cheese at the table.

PASTA - CREAMY GARLIC HERB MUSHROOM SPAGHETTI RECIPE - (4.3/5)



PASTA - Creamy Garlic Herb Mushroom Spaghetti Recipe - (4.3/5) image

Provided by Aemelia

Number Of Ingredients 11

8 ounces whole wheat pasta (spaghetti, linguine, etc.) - I like DeLallo brand
4 tablespoons butter, divided
3 cloves garlic, minced, divided
16 ounces fresh mushrooms, sliced
2 tablespoons flour (or whole wheat flour)
1 teaspoon herbes de provence
1 1/2 cups milk
salt and pepper to taste
3 tablespoons olive oil
additional 1/4 cup water, broth, milk or cream (optional)
1/4 cup fresh parsley (more to taste)

Steps:

  • Pasta: Cook the pasta according to package directions. Set aside and toss with a little oil to prevent sticking. Mushrooms: Melt 2 tablespoons of butter over medium high heat. Add one clove of the garlic and saute for a minute until fragrant. Add the mushrooms and sauté for 5-10 minutes, until golden brown and softened. Set aside. Sauce: Add the remaining 2 tablespoons of butter to the pan and melt again over medium high heat. Add the garlic and saute for a minute until fragrant. Add the flour and herbes de provence. Stir fry for a minute to cook out the flour taste. Add the milk slowly, whisking to incorporate. Let the mixture simmer until thickened. Season with salt and pepper. Assemble: Toss the sauce, pasta, and mushrooms together. Add the olive oil and water as needed to keep the sauce from getting too thick. Stir in the parsley just before serving.

CREAMY MUSHROOM SPAGHETTI SQUASH



Creamy Mushroom Spaghetti Squash image

Great as a side dish for almost any meal... My husband and family love this dish. Also great for kids that don't like vegetables.. My son thinks he is eating spaghetti noodles!

Provided by Lindsey Swanson

Categories     Side Dish     Vegetables     Squash

Time 35m

Yield 4

Number Of Ingredients 7

1 spaghetti squash
½ cup butter
½ onion, chopped
1 teaspoon minced garlic
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
salt and pepper to taste

Steps:

  • Pierce the spaghetti squash all over using a knife. Place squash on a plate and microwave on high until fork tender, about 12 minutes. While the spaghetti squash is cooking in the microwave, melt the butter in a skillet on medium heat; add the onion and garlic. Stir and cook until the onions are soft. Stir in the cream of mushroom and sour cream until combined. Season with salt and pepper to taste, then reduce heat to the lowest setting to keep it warm.
  • Remove spaghetti squash from microwave. Let cool for a few minutes. Use a towel or a pot holder to hold the spaghetti squash and cut lengthwise down the middle and scoop out the seeds with a spoon. Scrape the flesh from the stem to the bottom of the squash using a fork into a bowl. Pour the mushroom mixture from the sauce pan to the bowl and mix together.

Nutrition Facts : Calories 452.1 calories, Carbohydrate 21.2 g, Cholesterol 86.3 mg, Fat 40.6 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 23.3 g, Sodium 716.1 mg, Sugar 1.8 g

Tips:

  • Use fresh mushrooms. Fresh mushrooms will have a more intense flavor and texture than canned or dried mushrooms.
  • Slice the mushrooms evenly. This will help them cook evenly.
  • Don't overcrowd the pan when cooking the mushrooms. This will prevent them from steaming instead of sautéing.
  • Season the mushrooms well. Salt, pepper, and garlic powder are all good choices.
  • Use a good quality Parmesan cheese. This will make a big difference in the flavor of the dish.
  • Serve the pasta immediately. This is when it will be at its best.

Conclusion:

This creamy mushroom spaghetti is a quick and easy weeknight dinner that is packed with flavor. It is a great way to use up leftover chicken or steak, and it can also be made with shrimp or tofu. The creamy sauce is made with mascarpone cheese, Parmesan cheese, and white wine, and it is the perfect complement to the sautéed mushrooms and pasta. Serve this dish with a side of roasted vegetables or a salad for a complete meal.

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