Spaghetti with Mushroom Cream Sauce

This easy pasta gets complex flavor from a combination of mushrooms (try a mix of cremini, shiitake, black trumpet, portobello, and chanterelle), cream, and a secret ingredient--tawny port.



by 6  people


add your rating
add a comment
Servings: 4
Total Time: 30 mins
Recent Activity:
 
savings in
 
Ingredients
  • see savings
    On Sale
    12   ounces 
    dried spaghetti
  • see savings
    On Sale
     
    Kosher salt
  • see savings
    On Sale
    1   tablespoon 
    extra-virgin olive oil
  • see savings
    On Sale
    1   tablespoon 
    unsalted butter
  • see savings
    On Sale
    1   
    large shallot, finely chopped
  • see savings
    On Sale
    1   pound 
    mixed mushrooms, cleaned, trimmed, and sliced 1/4 inch thick
  • see savings
    On Sale
     
    Freshly ground black pepper
  • see savings
    On Sale
    2   tablespoons 
    tawny port
  • see savings
    On Sale
    1/2  cup 
    heavy cream
  • see savings
    On Sale
    1/2  cup 
    sour cream
  • see savings
    On Sale
    3   tablespoons 
    chopped fresh parsley or 2 tablespoons chopped fresh tarragon
  • see savings
    On Sale
     
    Grated Parmigiano-Reggiano, for serving

Directions
1.
Over high heat, cook the spaghetti in a large pot of boiling salted water according to the package directions until al dente.
2.
Meanwhile, heat the oil and butter in a 12-inch skillet over medium-high heat. Add the shallot and cook, stirring, until it just begins to color, 1 to 2 minutes. Add the mushrooms, 3/4 teaspoon salt, and a few grinds of pepper and stir constantly until the mushrooms begin to release their liquid, about 3 minutes. Lower the heat to medium and cook, stirring occasionally, until soft and lightly browned, about 5 minutes more.
3.
Add the port and stir to deglaze the pan. Add the cream and sour cream, bring to a simmer, and reduce the heat to medium-low. Cook, stirring frequently, until the liquid reduces to a saucy consistency, about 2 minutes.
4.
When the spaghetti is al dente, reserve 1/2 cup of the cooking water and drain the spaghetti. Add the spaghetti and the reserved water to the sauce. Toss over low heat, sprinkle with the parsley or tarragon, and toss again to combine. If the sauce seems thin, continue to toss until it has thickened a bit. Season to taste with more salt and pepper. Serve, sprinkling with the parmigiano at the table.
Add Your Review
 Articles
Marvelous Mushrooms for Soups, Appetizers and Main Dishes
... that feature a creamy bechamel sauce and sauteed mushrooms. Mushroom Stroganoff A family favorite for Meatless... with Mushroom Sauce This is the picture-perfect entree for entertaining. A just-right size cut of meat with a... beautiful, flavorful sauce featuring multiple mushroom varieties. Portobello, morel, and more! Find all... read more...
8 Unique Ice Cream Sandwich Recipes
...Not much tastes better on a sweltering summer day than a snack or dessert of a bowl of ice cream.... Things only get better when you serve that ice cream between a couple of wafers or cookies. Take your ice... cream sandwich to the next level by skipping the usual vanilla and chocolate supermarket version for one... read more...
Chicken with Honey-Orange Sauce: Dinner for $10
...If you think the only easy way to sauce up ordinary boneless chicken breasts is with a can... with Honey-Orange Sauce. There are the titular ingredients, of course (honey and orange -- it's citrus season...-wine-and-chicken-broth sauce that's seasoned with a touch of cinnamon and studded with plump golden raisins. Dredging... read more...
how tos

shop our favorite products