Spaghetti ai Funghi

Spaghetti ai Funghi (a.k.a. Spaghetti with Mushrooms) is one of my all time favourite pastas, the umami flavour from the fresh mushrooms just makes an extremely flavourful sauce. The recipe is very simple as it is, and you can mix and match different fresh mushrooms to make the sauce it even more flavourful.

We kept it simple and used only cremini for this recipe, but if you want to mix in Portobello, Shiitake, Oyster and other more flavorful mushrooms with the cremini, it`ll only make it even more delicious. As you may know, when the recipe is fairly simple, we like to skip the detailed explanation, but if you have any questions, always feel free to reach out on Instagram or here, we are happy to help.

Spaghetti ai Funghi

Servings: 2

Time: 40 minutes

Ingredients

3 Tbsp Butter

1 Tbsp EVOO

6 Garlic Cloves, minced

1 Spanish Onion, small dice

1 Lb Cremini Mushrooms, small dice

300g Dry Spaghetti

2 Tbsp Fresh Sage, chopped

1 Tbsp Fresh Thyme, just leaves

½ Cup Fresh Parsley, chopped

1 Cup Parmesan, grated

¼ Cup Dry White Wine

1 Cup Chicken Broth (Low Sodium preferred)

1 tsp Soy Sauce

Crushed Peanuts (optional)

Step-by-Step

1.       Bring a large pot of salted water to a boil and place the Spaghetti in it. Cook for 5 minutes, and immediately strain and rinse under cold water. Reserve 1 cup of the pasta water for the sauce.

2.       Sauté the diced onions and mushrooms with a drizzle of olive oil for about 8 minutes on medium heat. Add minced garlic and cook for 3 minutes, then add butter and cook for another 3 minutes.

3.       Deglaze the pan with white wine and then add chicken broth and soy sauce. Stir and cook for about a minute before adding the part-cooked pasta, cook for 3 minutes or so, until the pasta is al dente.

4.       Add parmesan, salt and pepper to taste and mix. You can add more pasta water or broth to make more sauce if it becomes too dry.

5.       Turn the heat off, mix in the chopped herbs and the peanuts.