Deliciously savoury sautéed mushrooms in tasty white wine sauce on a bed of spaghettini? Yes please.
Delightfully easy, this weeknight meal feels like weekend treat from your favourite restaurant – but without all the hassle (ready in 30 mins). So, what are you waiting for? Give it a try! And maybe treat yourself a glass of that white wine you opened for the recipe while you’re at it.
2.5 cups diced assorted mushrooms (I used cremini, shiitake and chanterelles, but you can use your favourites)
1 tsp olive oil
2 tbs butter (substitute for olive oil if vegan)
3 tbs butter, chilled (fridge or freezer) and cut into about 1-inch pieces (omit if vegan)
2 large shallots, diced
2 tsp garlic, diced
1 cup vegetable stock (chicken stock works too if that is what you have on hand)
1/4 cup dry white wine (like a sauvignon blanc)
Shredded parmesan for serving (optional)
3 tbs parsley, chopped (optional)
Salt and pepper to taste
Preheat a large saucepan of water over medium high heat and season with a little salt. Add the pasta once the water is at a rolling simmer. Cook until al dente.
Meanwhile, start the mushroom sauce. Heat a large skillet over medium heat with the olive oil and 2 tbs of butter. Once the butter has melted, add the shallots and garlic. Saute 2-3 mins or until the shallots begin to turn translucent and the garlic is fragrant. Add the mushrooms and sauté until they are wilted, another 2-3 mins. Add the stock and wine, and simmer until reduced by 3/4, about 5-10 mins.
Once the sauce is reduced and starting to thicken, add the chilled butter. This will make the sauce creamy. Omit this step if you are making a vegan version.
Once the pasta is almost done, add 1/8 cup of the pasta water to the sauce. This will help the pasta stick. Once the pasta is al dente, drain the pasta and add it to the sauce. Toss to ensure the pasta is fully coated.
Serve immediately, topped with some grated parmesan (optional) and chopped parsley.