SilkpieRecipe
Spaghetti with Garlic Butter Mushrooms and Parsley
Texture
Garnish
On the plate

Pasta & Noodles · Italian

Spaghetti with Garlic Butter Mushrooms and Parsley

4.5 (318 cooks rated this)

Thick-cut mushrooms are seared hard until caramelized, then finished with garlic, butter and a squeeze of lemon. The spaghetti is tossed right in the pan so it soaks up all the savory juices, with parsley scattered on top.

10 min Prep
20 min Cook
30 min Total
2 Servings
Easy Difficulty
Jump to method

Test kitchen note: Do not crowd the mushrooms; cook them in batches in a very hot pan so they brown instead of steaming in their own liquid.

Method 6 steps

  1. Bring a large pot of salted water to a boil and cook the spaghetti until just al dente. Reserve 3/4 cup cooking water before draining.

  2. Meanwhile heat the olive oil in a large skillet over high heat. Add the mushrooms in a single layer and cook undisturbed for 3 minutes, then stir and cook 3 minutes more until deep golden.

  3. Lower the heat to medium, add the butter, garlic and thyme and cook 1 minute, basting the mushrooms.

  4. Set a few of the nicest mushrooms aside for the top.

  5. Add the spaghetti to the skillet with 1/2 cup pasta water and the lemon juice. Toss for 1 to 2 minutes until the sauce turns glossy, adding more water if needed.

  6. Season well, stir in most of the parsley and twirl into bowls, topping with the reserved mushrooms and remaining parsley.

That is the whole pie. Enjoy every slice.

Pairs well with

Cook these next

More Pasta & Noodles

Top rated in Pasta & Noodles

Favourites from this slice