Spaghetti with Mushroom Sauce – Easy Oyster Mushroom Pasta Recipe

Spaghetti with Mushroom Sauce

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Spaghetti with mushroom sauce is a great dish for a good breakfast. You must agree that it was Italy that brought the art of making pasta to absolute perfection. According to Italians, and not only Italians, the most important thing in pasta is the sauce.

The sauce can be as simple as olive oil with grated garlic, or as complex as one made from a dozen ingredients: nuts, aromatic herbs, cheese, seafood, basil, tomatoes and so on.

Pasta is fairly high in calories, after all it is a flour product. The average is over 300 kcal per 100 g of dry pasta. It also contains plenty of protein and carbohydrates, which makes it ideal for breakfast. You will feel full for a long time. And if you cook it with imagination and soul, it will also be incredibly tasty.

But pasta is just dough. The taste of plain boiled dough is rather unpleasant. The wonderful taste of pasta is usually the taste of the sauce and extras it is served with. The best meat sauce is Bolognese, made from meat and tomatoes with plenty of additions. Then there is fresh pesto, the pride of Genoa, made from basil, cheese and pine nuts. Or spaghetti with mushroom sauce made from any mushrooms with herbs and garlic, sprinkled with cheese or cooked with tomatoes.

Ingredients

2 servings

For the sauce

  • Oyster mushrooms 200 g
  • Onion 1 large
  • Garlic 2-3 cloves
  • Tomato pulp 100 g
  • Water 1/4 cup (50 ml)
  • Olive oil 3 tbsp
  • Dried Mediterranean herbs 1–2 pinches
  • Nutmeg on the tip of a knife
  • Sugar 1/4 tsp (optional)
  • Salt, black pepper to taste

For the pasta

  • Spaghetti 250 g
  • Water for boiling the pasta 2 l
  • Salt for boiling the pasta 14 g (7 g per 1 l of water)

For serving

  • Parsley 1-2 sprigs

Step-by-step recipe

Sauce

Spaghetti with mushroom sauce works well with any mushrooms you can get, wild or cultivated. Almost any store sells fresh button mushrooms or oyster mushrooms. For frying I prefer oyster mushrooms.

Oyster mushrooms.

  1. Heat olive oil in a frying pan over medium heat and fry the peeled garlic cloves, flattened with the flat of a knife. This flavors the olive oil. When the garlic starts to darken, throw it away.

    Frying the garlic in olive oil.

  1. Peel the large onion, cut it into strips and fry in the oil until nicely golden.

    Frying the onion.

  2. Fry the oyster mushrooms together with the onion for 3–4 mins. Washed oyster mushrooms do not need cutting if their caps are not too large.

    Frying the oyster mushrooms.

    Add salt and pepper to taste, 1–2 pinches of dried Mediterranean herbs and nutmeg on the tip of a knife. For a pleasant sweet-and-sour sauce you can add a quarter teaspoon of sugar, if you like.

  3. Blend the tomato pulp, canned or fresh, to a purée with a little water from the kettle, literally a quarter cup. Add the tomato to the mushrooms and onion, stir and simmer covered over low heat for 5–6 mins.

    Adding the tomato to the mushrooms and onion.

    Mushroom sauce for spaghetti should have the consistency of thick sour cream. Pasta will not hold a thin sauce on its surface.

    Mushroom sauce.

Pasta

  1. In a large pot bring 2 l of water to a boil over high heat and salt it at 7 g of salt per 1 l, which is 14 g. Cook the pasta until done. The time on the package gives you pasta cooked al dente.

    Spaghetti.

  2. Mix the cooked spaghetti with the mushroom sauce.

    Mixing the cooked spaghetti with the mushroom sauce.

Serving

  1. Put the spaghetti on plates and garnish with parsley leaves.

    Putting the spaghetti on plates.

    Serve the spaghetti with mushroom sauce before it cools down.

    Spaghetti with mushroom sauce

Calories and macros

710 kcal

Serving ≈ 450 g

  • Protein21 g12% of kcal
  • Fat23 g30% of kcal
  • Carbs98 g58% of kcal

100 g158 kcalProtein 4.6 gFat 5.1 gCarbs 21.9 g

Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.

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