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Creamy Mushroom Spaghetti

Creamy Mushroom SpaghettiSalt for water
1-lb whole-wheat or whole-grain spaghetti
1 1/2-lbs mixed mushrooms - shiitake, crimini, etc
1/3-cup extra-virgin olive oil
4-cloves garlic, finely chopped
Freshly ground black pepper
2-tbsps finely chopped fresh thyme leaves
1/2-cup dry white wine
1/2-cup cream (or as desired)
Grated Romano or Parmesan cheese for topping

For the pasta, heat water to a boil, salt water and cook pasta to al dente
Wipe mushrooms clean with damp towel, remove woody stems, and thinly slice the mushrooms
Heat a large deep skillet with extra-virgin olive oil over medium-high heat
Add the mushrooms and cook until golden and tender, 10 minutes
While mushrooms cook, halve the leeks lengthwise
Cut off a couple of inches from tough tops and 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 for 30 seconds then stir in cream and heat through
Toss pasta with mushrooms and adjust seasoning
Top with grated cheese at the table

*May need to add more cream