Best 3 Easy Spaghetti With Cremini Mushrooms Recipes

EASY SPAGHETTI WITH CREMINI MUSHROOMS

Steps:

• Cook spaghetti as directed on package, omitting salt.
• Meanwhile, heat dressing in large skillet on medium heat. Add mushrooms, shallots and garlic; cook 4 to 5 min. or until mushrooms and shallots are tender, stirring frequently.
• Drain spaghetti, reserving 1/4 cup cooking water. Stir reserved cooking water into mushroom mixture.
• Serve spaghetti topped with mushroom mixture and cheese.

EASY CREMINI MUSHROOM PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain, reserving about 1 cup pasta water to thin out sauce later if necessary.
• Meanwhile, heat butter in a saucepan over medium heat. Saute mushrooms, onion, and garlic in the hot butter until soft, about 5 minutes. Bring to a simmer over medium-high heat while stirring. Add flour, stirring constantly, to smooth out any lumps. Season with salt and pepper and continue to stir. Stir in cream; add cheese and nutmeg. Keep stirring; turn heat down to medium-low. Let simmer until thickened, stirring every 5 minutes to prevent lumps and sticking; you may need to turn heat down to low and add more butter.
• Mix in the cooked pasta and add splashes of reserved pasta water as needed to reach desired sauce consistency.

SPAGHETTI WITH CREMINI MUSHROOMS, LEMON, AND THYME

Steps:

• Cook pasta in a large pot ofboiling salted water until barely al dente.
• While pasta is cooking, stir together bread crumbs, 1 tablespoon olive oil, and 1/4 teaspoon salt in a bowl until combined well. Transfer to a 12-inch heavy skillet and cook over moderate heat, stirring, until golden, 3 to 5 minutes, then return to bowl.
• Heat 2 tablespoons butter and remaining 2 tablespoons oil in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring, until golden, about 4 minutes. Add zest and garlic and sauté, stirring, until mushrooms exude liquid, about 3 minutes. Add Worcestershire sauce and lemon juice and cook until most of liquid is evaporated, about 2 minutes. Stir in thyme, pepper, and remaining 3/4 teaspoon salt.
• Reserve 1 cup pasta cooking water, then drain pasta in a colander.
• Transfer mushrooms to pasta pot, then add 1/2 cup reserved cooking water and bring to a boil. Stir in parsley and remaining 2 tablespoons butter. Return pasta to pot and add cheese, tossing to combine. If pasta seems dry, moisten with more cooking water.
• Serve pasta sprinkled with bread crumbs and additional cheese.