If you love a flavourful yet simple mushroom pasta dish, this one's for you: a subtly creamy balsamic mushroom spaghetti.
This recipe achieves the perfect balance of creaminess and luxury, complemented by a subtle sweetness and a zesty kick from the addition of balsamic vinegar.
The 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 added texture. Take your time with this process; it's worth the wait.
Feel free to use any of your favourite mushroom varieties, whether it's a mix of different kinds or just one type. I’ve opted or a blend of Portobello and Swiss Brown for their distinctive flavour and deep colour.
For an extra touch of silkiness and richness in the spaghetti, I sometimes like to add a 20g knob of butter to the dish, especially if you're entertaining. Toss the butter through the spaghetti just before incorporating the Parmigiano Reggiano and parsley. While not necessary, it's a luxurious addition.
Enjoy the recipe, and as always, please let me know if you make it @gatherandfeast
Ingredients
Vegetarian 
15 minutes preparation time + 15 minutes cooking time 
4 - 1 tablespoon fresh thyme leaves
- 500g Portobello and Swiss Brown mushrooms, thinly sliced
- 2 tablespoons extra virgin olive oil
- 5 cloves fresh garlic, finely sliced
- 3 tablespoons balsamic vinegar
- 1/3 cup pure cream
- 400g dried spaghetti
- 1/2 cup fresh finely grated Parmigiano Reggiano or Grana Padano
- 1/4 cup fresh finely chopped parsley
- Sea salt
- Freshly cracked black pepper
Method
- Place a large fry pan over high heat, add the fresh thyme leaves, mushrooms, olive oil, and a generous pinch of salt.
- Sauté 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.
- While the mushrooms are cooking, start boiling water for the spaghetti. Cook the spaghetti 1 minute less than the packet instructions.
- Lower the heat to medium-low for the mushrooms, add the balsamic vinegar, and stir to combine. Then, add the cream and stir well.
- Once 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.
- While 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.
- Remove from the heat, and add the Parmigiano Reggiano and parsley. Taste for salt and adjust as needed.
- Serve immediately and enjoy!
NOTES
- Feel free to use any of your favourite mushroom varieties for this recipe, whether it's a mix of different kinds or just one type.
- The 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 added texture. Take your time with this process; it's worth the wait.
- For 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.
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