Ingredients
1 tbsp fresh thyme leaves
500 g Portobello and Swiss Brown mushrooms, thinly sliced
2 tbsp extra virgin olive oil
5 cloves fresh garlic, finely sliced
3 tbsp balsamic vinegar
⅓ cup pure cream
400 g dried spaghetti
½ cup fresh finely grated Parmigiano Reggiano or Grana Padano
¼ cup fresh finely chopped parsley
1 pinch Sea salt
1 pinch Freshly cracked black pepper
Method
1Place a large fry pan over high heat, add the fresh thyme leaves, mushrooms, olive oil, and a generous pinch of salt.
2Sauté the mushrooms for about 4 minutes. They may appear wet initially. Add the garlic, freshly cracked black pepper, and continue sautéing until the mushrooms start to brown slightly, and most of the moisture evaporates.
3While the mushrooms are cooking, start boiling water for the spaghetti. Cook the spaghetti 1 minute less than the packet instructions.
4Lower the heat to medium-low for the mushrooms, add the balsamic vinegar, and stir to combine. Then, add the cream and stir well.
5Once the spaghetti is done, use tongs to transfer it directly into the pan with the mushrooms. This brings pasta water, helping to emulsify the sauce.
6While the pan is still on the heat, toss the spaghetti and sauce together for 1-2 minutes until fully coated and emulsified. Add small amounts of pasta water as needed to create a glossy, smooth sauce.
7Remove from the heat, and add the Parmigiano Reggiano and parsley. Taste for salt and adjust as needed.
8Serve immediately and enjoy!
NOTES
9Feel free to use any of your favourite mushroom varieties for this recipe, whether it's a mix of different kinds or just one type.
10The key to enhancing the mushrooms' flavour lies in cooking them over high heat for an extended period. This ensures they develop a rich, golden-brown colour and a delightful texture. Take your time with this process; it's worth the wait.
11For an extra touch of silkiness and richness in the spaghetti, consider adding a 20g knob of butter to the dish. Toss the butter through the spaghetti just before incorporating the Parmigiano Reggiano and parsley. While not necessary, it's a luxurious addition.
Ingredients
1 tbsp fresh thyme leaves
500 g Portobello and Swiss Brown mushrooms, thinly sliced
2 tbsp extra virgin olive oil
5 cloves fresh garlic, finely sliced
3 tbsp balsamic vinegar
⅓ cup pure cream
400 g dried spaghetti
½ cup fresh finely grated Parmigiano Reggiano or Grana Padano
¼ cup fresh finely chopped parsley
1 pinch Sea salt
1 pinch Freshly cracked black pepper
Directions
1Place a large fry pan over high heat, add the fresh thyme leaves, mushrooms, olive oil, and a generous pinch of salt.
2Sauté the mushrooms for about 4 minutes. They may appear wet initially. Add the garlic, freshly cracked black pepper, and continue sautéing until the mushrooms start to brown slightly, and most of the moisture evaporates.
3While the mushrooms are cooking, start boiling water for the spaghetti. Cook the spaghetti 1 minute less than the packet instructions.
4Lower the heat to medium-low for the mushrooms, add the balsamic vinegar, and stir to combine. Then, add the cream and stir well.
5Once the spaghetti is done, use tongs to transfer it directly into the pan with the mushrooms. This brings pasta water, helping to emulsify the sauce.
6While the pan is still on the heat, toss the spaghetti and sauce together for 1-2 minutes until fully coated and emulsified. Add small amounts of pasta water as needed to create a glossy, smooth sauce.
7Remove from the heat, and add the Parmigiano Reggiano and parsley. Taste for salt and adjust as needed.
8Serve immediately and enjoy!
NOTES
9Feel free to use any of your favourite mushroom varieties for this recipe, whether it's a mix of different kinds or just one type.
10The key to enhancing the mushrooms' flavour lies in cooking them over high heat for an extended period. This ensures they develop a rich, golden-brown colour and a delightful texture. Take your time with this process; it's worth the wait.
11For an extra touch of silkiness and richness in the spaghetti, consider adding a 20g knob of butter to the dish. Toss the butter through the spaghetti just before incorporating the Parmigiano Reggiano and parsley. While not necessary, it's a luxurious addition.
Simple Creamy Balsamic Mushroom Spaghetti
Tags:
Brunch, Entertaining, Healthy, Italian, Lunch, Mediterranean, Quick n Easy, Vegetarian
VIEW OUR LATEST RECIPES...
BBQCaesar Salad Flavoured Shaker Bag Mushrooms Experience the rich, tangy flavours of Caesar Salad with our Shaker Bag Mushrooms! Creamy, cheesy, and perfectly seasoned with a salty kick.
BBQGreek Souvlaki Flavoured Shaker Bag Mushrooms Enjoy a taste of the mediterranean with these Greek Souvlaki-inspired Shaker Bag Mushrooms. This simple recipe is perfect for baking or the BBQ. Toss sliced mushrooms in a citrusy herb blend, cook to perfection, and mmmmnjoy the burst of flavour.
BBQSmoky BBQ Brisket Flavoured Shaker Bag Mushrooms Elevate your BBQ game with these smoky BBQ Brisket Shaker Bag Mushrooms. This quick and easy recipe packs a flavour punch, making it the perfect dish for any summer gathering. Simply toss sliced mushrooms in a seasoned shaker bag, bake to perfection, and mmmmnjoy!
