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Spaghetti with mushrooms in cream sauce

Spaghetti with mushrooms in a cream sauce

A simple everyday dish for a quick dinner in 30 minutes! Spaghetti with mushrooms in a cream sauce comes together very fast. It's the perfect choice for a quick family dinner. You can round the dish out with all sorts of spices and different kinds of cheese.

Julia M.

Recipe author

Composition / ingredients

Servings:

Spaghetti

250

Button mushrooms

200

Onion

Cream

200

Garlic

Parmesan

Olive oil

Salt

Dried spices

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 7 g

Fats 25 % 10 g

Carbohydrates 58 % 23 g

221 kcal

GI: 13 / 87 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make spaghetti with mushrooms in a cream sauce? Gather the ingredients you'll need. You can use cream of any fat content—the higher the fat, the creamier the finished dish.
Step 2:

Rinse the mushrooms well under running water. Then cut them into slices. Peel the onion and garlic and rinse them. Finely chop the onion.
Step 3:

Put the spaghetti on to cook. Drop it into boiling water, salt it lightly, and cook according to the package directions—usually about 7–10 minutes. Don't overcook the spaghetti! It's better to leave it slightly underdone (al dente).
Step 4:

Pour a little olive oil into a hot skillet and fry the garlic until golden, a couple of minutes. You can cut large cloves in half. As it fries, the garlic gives its flavor to the oil.
Step 5:

After the garlic, add the chopped onion and the mushrooms to the pan and fry everything together for 3–4 minutes.
Step 6:

Add salt and spices to the mushrooms. Pour in the cream, stir, and bring everything to a boil. Simmer the mushrooms in the cream for 6–8 minutes. They'll shrink as they cook.
Step 7:

Add the cooked spaghetti to the pan with the mushrooms. Toss it together with them.
Step 8:

Grate the cheese straight into the pan and add some chopped fresh herbs. Toss to combine.
Step 9:

The spaghetti with mushrooms in cream sauce is ready! Serve it hot. Enjoy your meal!

How to cook pasta properly, how to cook it al dente, how to pick a quality product so you avoid disappointment, and much more—read the article "Pasta—the fine points of choosing it and the secrets of cooking it."
Buy fresh, medium-sized mushrooms that are snowy white, with no spots, damage, or smell of rot. They shouldn't feel slippery. Rinse the mushrooms well to remove any dirt under a stream of warm or cold water. Cut away any bad spots if there are any. Tiny mushrooms up to 3/4 inch (2 cm) don't need to be cleaned at all—just rinse them well. With larger button mushrooms it's worth peeling off the thin skin.
Since everyone's tolerance for salt, sweetness, bitterness, heat, acidity, and pungency is different, always add spices and seasonings to your own taste! If you're using a particular seasoning for the first time, remember that some spices are especially easy to overdo (chili pepper, for example).