Best 10 Minute Mushroom Spaghetti Sauce Recipes

10-MINUTE MUSHROOM CARBONARA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Meanwhile, place mushrooms in a dry skillet over medium heat. Cook until they begin to brown and release moisture, 3 to 5 minutes. Add oil and garlic. Fry until softened, about 3 minutes more.
• Beat eggs together in a bowl. Add 1/2 the Parmesan cheese. Mix well and stir into cooked mushroom mixture.
• Serve the pasta topped with mushroom sauce and remaining Parmesan cheese.

SPAGHETTI WITH SAUSAGE-MUSHROOM SAUCE

Steps:

• Bring a pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat 1 teaspoon olive oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Transfer to a bowl.
• Add the remaining 2 teaspoons olive oil to the skillet and increase the heat to medium high. Add the mushrooms, season with salt and pepper and cook until lightly browned, 3 to 4 minutes. Stir in the tomato paste and rosemary and cook, stirring, 1 minute. Return the sausage to the skillet, then add the cream and 1 cup water; bring to a gentle simmer and cook until slightly thickened, 8 to 10 minutes. Season with salt and pepper.
• Add the spaghetti to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Top with shredded Parmesan, if desired.

CREAMY MUSHROOM SPAGHETTI

Steps:

• Heat water to a boil for the pasta, salt water, drop in pasta and cook to al dente.
• Wipe mushrooms clean with damp towel. Remove woody stems. Thinly slice the mushrooms.
• Heat a large deep skillet with extra-virgin olive oil over medium-high heat. Add the mushrooms and cook until deeply golden and tender, 10 minutes.
• While mushrooms cook, halve the leeks lengthwise. Cut off a couple of inches from tough tops. Trim off root end. Thinly slice the leek then vigorously wash in a large bowl of cold water, separating all the layers to free of grit. Let leeks sit a few minutes then lift out of the water and dry on kitchen towel.
• Add leeks to mushrooms along with garlic and season with salt, pepper and fresh thyme. Cook 3 to 4 minutes more then add wine, reduce half a minute then stir in cream and heat through. Toss pasta with mushrooms and adjust seasoning. Top with grated cheese at the table.

MUSHROOM SPAGHETTI (SAUCE)

Steps:

• Cook pasta: Bring a large pot of water to a boil. Season water generously with salt. Add the pasta and until 1-minute shy of al dente, 8-9 minutes, or according to package instructions. Drain pasta, reserving 1 cup of cooking liquid. (Tip: Start boiling water now. Then, start cooking the pasta when you start cooking the finely diced mushrooms in step 3)
• Sauté the sliced mushrooms: Heat 2 tablespoons of oil in a large saucepan over medium-high heat until shimmering. Add the sliced mushrooms and cook, UNDISTURBED, for 4 minutes. Stir. Continue to cook, stirring occasionally, for an additional 3-5 minutes or until mushrooms are golden browned and tender. Season mushrooms with salt and pepper. Remove the mushrooms to a plate and set aside.
• Start mushroom sauce: Reduce the heat to medium and add remaining 1 ½ tablespoons of oil to the pan. Add the diced mushrooms. Cook, UNDISTURBED for 2 minutes. Stir and continue to cook, stirring occasionally, until golden brown, about 2-3 minutes. Add the garlic, thyme and Italian seasoning. Season with salt and pepper. Cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until caramelized, about 1-2 minutes.
• Deglaze: Add the wine to deglaze the pan, scraping up any browned bits stuck to the bottom of the pan. Simmer until the wine is mostly evaporated.
• Simmer: Add the tomatoes (and their juices) and the tomato sauce. Bring sauce to a rapid simmer. Reduce the heat to a simmer and stir in ¼ cup of the cheese. Season with salt and pepper. Simmer for 8-10 minutes, or until the sauce is slightly thickened. Stir in half of the basil.
• Add the pasta & reserved mushrooms to the sauce. Toss for 1-2 minutes or until sauce is thick and coats the spaghetti. If sauce is too thick, add a splash or two of reserved cooking water. Taste and adjust pasta for seasoning with salt and pepper.
• Serve: Transfer mushroom spaghetti to serving bowls. Garnish with remaining cheese and remaining fresh basil. Enjoy!

10 MINUTE MUSHROOM SPAGHETTI SAUCE

Steps:

• Heat oil; brown garlic, onion, mushrooms and parsley.
• Add all other ingredients.
• Simmer 10 minutes.