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The Best Mushroom And Cream Sauce Spaghetti


  • 16 ounce box spaghetti
  • 6 tablespoon butter
  • 24 ounces of sliced baby bella mushrooms
  • 1/2 cup chopped shallots
  • 4 garlic cloves minced
  • 1/3 cup white wine
  • 1 teaspoon salt
  • 1/3 teaspoon black pepper
  • Strip the leaves of 3-4 thyme sprigs
  • Zest of 1 lemon
  • 1/2 cup cream
  • 1/2 cup parmesan or parmesan ramano, plus more for serving
  • 1/4 cup chopped parsley, plus more to garnish


  1. In large stock pot boil and salt water for spaghetti
  2. Cook pasta according to package
  3. While pasta is cooking heat large skillet(use one with a lid) over medium heat add butter
  4. Once butter is melted add the sliced mushrooms, shallots and garlic cooking for 5 minutes
  5. Add thyme, salt and pepper
  6. Add white wine and cover skillet with lid cooking for 10 minutes over low medium heat stirring occasionally
  7. Uncover and add zest of one lemon, heavy cream, parmesan cheese and parsley cook till heated through
  8. Adjust salt and pepper at this point
  9. Add spaghetti to the mushroom sauce and top with more fresh grated parmesan and chopped parsley
  10. Enjoy!
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Main Dish