Spaghetti with Cremini Mushrooms, Lemon, and Thyme

Name: Spaghetti with Cremini Mushrooms, Lemon, and Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb spaghetti; 1 cup coarse fresh bread crumbs (from 2 slices firm white sandwich bread); 3 tablespoons olive oil; 1 teaspoon salt; 1/2 stick (1/4 cup) unsalted butter; 1 1/2 lb cremini mushrooms, trimmed and cut into 1/4-inch-thick slices (6 cups); 1 teaspoon freshly grated lemon zest; 3 garlic cloves, chopped (1 tablespoon); 1 teaspoon Worcestershire sauce; 2 tablespoons fresh lemon juice; 1 teaspoon minced fresh thyme; 1/2 teaspoon black pepper; 2 tablespoons minced fresh parsley; 1 oz finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving; Garnish: lemon wedges

Servings: persons

1 lb spaghetti
1 cup coarse fresh bread crumbs (from 2 slices firm white sandwich bread)
3 tablespoons olive oil
1 teaspoon salt
1/2 stick (1/4 cup) unsalted butter
1 1/2 lb cremini mushrooms, trimmed and cut into 1/4-inch-thick slices (6 cups)
1 teaspoon freshly grated lemon zest
3 garlic cloves, chopped (1 tablespoon)
1 teaspoon Worcestershire sauce
2 tablespoons fresh lemon juice
1 teaspoon minced fresh thyme
1/2 teaspoon black pepper
2 tablespoons minced fresh parsley
1 oz finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving
Garnish: lemon wedges

1
Cook pasta in a large pot ofboiling salted water until barely al dente.
2
While pasta is cooking, stir together bread crumbs, 1 tablespoon olive oil, and 1/4 teaspoon salt in a bowl until combined well.
3
Transfer to a 12-inch heavy skillet and cook over moderate heat, stirring, until golden, 3 to 5 minutes, then return to bowl.
4
Heat 2 tablespoons butter and remaining 2 tablespoons oil in skillet over moderately high heat until foam subsides, then saute mushrooms, stirring, until golden, about 4 minutes.
5
Add zest and garlic and saute, stirring, until mushrooms exude liquid, about 3 minutes.
6
Add Worcestershire sauce and lemon juice and cook until most of liquid is evaporated, about 2 minutes.
7
Stir in thyme, pepper, and remaining 3/4 teaspoon salt.
8
Reserve 1 cup pasta cooking water, then drain pasta in a colander.
9
Transfer mushrooms to pasta pot, then add 1/2 cup reserved cooking water and bring to a boil.
10
Stir in parsley and remaining 2 tablespoons butter.
11
Return pasta to pot and add cheese, tossing to combine.
12
If pasta seems dry, moisten with more cooking water.
13
Serve pasta sprinkled with bread crumbs and additional cheese.

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb spaghetti, 1 cup coarse fresh bread crumbs (from 2 slices firm white sandwich bread), 3 tablespoons olive oil, 1 teaspoon salt, and more.

Yes, Spaghetti with Cremini Mushrooms, Lemon, and Thyme falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!