Spaghetti with Wild Mushrooms

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Made this using only cremini and white button mushrooms and it was delicious! A little porcini oil at the end put it over the top! Served with toasted garlic bread and a light salad in vinaigrette and Pinot Grigio........perfection on a plate!

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stirred in the butter along with 2 tbsp tomato puree in with the fried mushrooms, tossed it, mixed in spaghetti al-dente and topped it with parsley and black pepper. Awesome!!

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Broiling the mushrooms with the chili peppers, garlic, S+P tossed with truffle oil after cooking in the oven. Fettuccine added to the mix. This dish is going to be awesome!

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This is a comfort food dish. I used half the quantity of dry pasta. I added the pasta cooked "al dente" to the mushroom mix and once the parmesan cheese is added, I finished the sauce by adding some of the pasta cooking water until desired consistency. I added a tablespoon of truffle oil at the end, just as a little extra touch. Delicious!

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Usually I do not like mushrooms but it I I LOVED it in this recipe. Mushrooms are so flavorful!!

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I tried it with the regular supermarket mushrooms and used basil instead of parsley with little parmesan cheese (again I can't have alot of parmesan, it worked out really well even with these changes, thanks so much for such a quick yummy recipe.

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Great taste and easy to make. Love the light taste it gets from the lemon juice. I'm making it tonight with 5 different mushrooms.

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This recipe will definitely add more flavor and taste to your spaghetti. I've recommended it to many people, and they've loved the results as well. AWESOME!

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This is a great combination. It is fast and very easy to make.

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I make this recipe all the time, however I should say that I usually put in half the box of pasta to give it more flavor and serve it as a main dish.