Wild Mushroom Spaghetti Recipe

Name: Wild Mushroom Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: salt; 14 lb whole wheat spaghetti (or whole grain); 13 lb mixed mushrooms (such as shitake, cremini, or any good fresh mushrooms available); ¼ cup extra virgin olive oil; 1 leek; 2 -4 garlic cloves, finely chopped; black pepper; 1 tablespoon fresh thyme leave, finely chopped; ½ cup dry white wine; 2 -4 tablespoons heavy cream; pecorino romano cheese, grated to garnish

Servings: persons

salt
14 lb whole wheat spaghetti (or whole grain)
13 lb mixed mushrooms (such as shitake, cremini, or any good fresh mushrooms available)
¼ cup extra virgin olive oil
1 leek
2 -4 garlic cloves, finely chopped
black pepper
1 tablespoon fresh thyme leave, finely chopped
½ cup dry white wine
2 -4 tablespoons heavy cream
pecorino romano cheese, grated to garnish

1
Bring a pot of water to a boil for the pasta.
2
Salt the water, add the pasta, and cook to al dente, about 8 minutes.
3
Wipe the mushrooms clean with a damp towel.
4
remove and discard the woody stems(I freeze to use for stock).
5
Thinly slice the mushrooms.
6
Heat the oil in a large deep skillet over medium high heat.
7
Add the mushrooms and cook until tender and deeply golden, 7-8 minutes.
8
Meanwhile, halve the leek lengthwise.
9
Cut off a couple of inches of the tough tops and trim off the root end(I also freeze these for stock).
10
Thinly slice the leek, then wash in a large bowl of cold water, swishing the leeks vigorously and separating all the layers to free the grit.
11
Let the leeks stand in the water for 1 minute, then scoop them out and dry on a clean kitchen towel.
12
Pour out the gritty water and wipe down your cutting board.
13
Add the leeks to the mushrooms along with the garlic and season with salt and pepper and the thyme.
14
Cook for 3-4 minutes more, then add the wine.
15
Cook for 30 seconds to reduce the wine a bit, then stir in the cream and heat through.
16
Add the drained pasta to the mushroom mixture, toss to coat with the sauce,and adjust the seasonings.
17
Top with grated cheese at the table.
18
Enjoy!

708

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 11 ingredients. The key ingredients include: salt, 14 lb whole wheat spaghetti (or whole grain), 13 lb mixed mushrooms (such as shitake, cremini, or any good fresh mushrooms available), ¼ cup extra virgin olive oil, and more.

Yes, Wild Mushroom Spaghetti 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!

Wild Mushroom Spaghetti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions