Name: Truffle Mushroom Spaghetti
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 12 ounces spaghetti; 1 pound mixed mushrooms (cremini, shiitake, oyster), sliced ¼-inch thick; 2 tablespoons truffle oil; 4 tablespoons unsalted butter; 3 garlic cloves, minced; 1 tablespoon fresh thyme leaves; ½ cup grated Parmesan cheese, plus extra for serving; ¼ cup dry white wine (optional; sub vegetable broth); Zest of ½ lemon; Salt and freshly ground black pepper, to taste

Elevate spaghetti night with Truffle Mushroom Spaghetti, where al dente strands twirl in a luxurious truffle-infused butter sauce, studded with caramelized wild mushrooms, garlic, and a sprinkle of Parmesan. This decadent, 25-minute vegetarian indulgence bursts with earthy umami and subtle black truffle elegance—ideal for special occasions or sinful weeknights.

Why You’ll Love This Recipe

Truffle Mushroom Spaghetti is the epitome of indulgent simplicity, a dish that whispers “gourmet” while demanding little more than a hot pan and a dash of luxury, turning everyday spaghetti into a woodland symphony of flavors that lingers like a fine wine. Picture golden mushrooms yielding their savory secrets, kissed by the intoxicating aroma of truffle oil that elevates the buttery sauce to ethereal heights—it’s rich yet restrained, creamy without cloying, and so profoundly satisfying you’ll forget it’s meatless. What captivates is its alchemy: humble ingredients like spaghetti and cremini mushrooms transmute under garlic’s sizzle and thyme’s whisper into something restaurant-caliber, filling your home with heady, forest-fresh scents that draw sighs before the first bite. For the epicurean at heart, it’s a canvas for truffle’s elusive magic—affordable via oil, yet opulent in result—while health notes shine through mushrooms’ antioxidant bounty and fiber for guilt-free glee. Busy souls rejoice in its 25-minute timeline and one-skillet ease, forgiving for novices yet impressive for hosts, with endless tweaks for dietary dances. Leftovers bloom brighter, and every twirl evokes Italian romance; this isn’t pasta—it’s passion plated, destined to become your crave-worthy ritual.

Yield: Serves 4

Truffle Mushroom Spaghetti

Luxurious spaghetti in truffle-butter sauce with caramelized mushrooms—decadent, earthy elegance in 25 minutes.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

12 ounces spaghetti
1 pound mixed mushrooms (cremini, shiitake, oyster), sliced ¼-inch thick
2 tablespoons truffle oil
4 tablespoons unsalted butter
3 garlic cloves, minced
1 tablespoon fresh thyme leaves
½ cup grated Parmesan cheese, plus extra for serving
¼ cup dry white wine (optional; sub vegetable broth)
Zest of ½ lemon
Salt and freshly ground black pepper, to taste

Instructions

Pasta prelude: Ignite a large pot of salted water to a boil—this symphony starter seasons your spaghetti from the core. While it heats, your sauce sidekick simmers; efficiency is our aphrodisiac.
Slice and shine: Halve or quarter larger mushrooms for bite-sized bliss, mince garlic to fragrant confetti, strip thyme leaves, and zest lemon—your mise en place sparkles like truffle dust, setting a serene kitchen stage.
Spaghetti spotlight: Cascade spaghetti into the bubbling cauldron, stirring to embrace the waves—cook al dente per package, about 9 minutes, for resilient twirls. Reserve ½ cup starchy water (sauce sorcerer!) before draining; set aside with a jealous gleam.
Butter's bold beckon: In a wide skillet over medium-high, melt 2 tablespoons butter till it foams invitingly like champagne. Tumble in mushrooms with a salt whisper; spread flat and sear 4 minutes undisturbed for caramelized crowns—flip, cook 2 more till golden and giddy.
Garlic's graceful glide: Nestle minced garlic and thyme into the mushroom meadow, stirring 30 seconds till aromatic whispers rise—no scorch, just sweet seduction. The pan's perfume? A prelude to paradise.
Wine's whimsical waltz: Splash white wine (or broth), scraping silken bits for flavor elixir—let bubble 2 minutes to halve and hone that tangy veil, lifting earth to ethereal. Mushrooms drink it deep, blooming bolder.
Butter's encore: Cube remaining butter, stirring in off heat to melt into lustrous lagoon—truffle oil teases 1 tablespoon now for subtle infusion. Reserved pasta water splash emulsifies to glossy glory; taste: umami utopia?
Noodle nuzzle: Drain spaghetti and enfold into the skillet's embrace—toss over low heat 1 minute with tongs, adding pasta water dribbles till strands shimmer saucily. Mushrooms mingle like old flames.
Cheese and zest zing: Off heat, hail grated Parmesan and lemon zest, twirling till cheese dissolves into creamy crescendo—pepper cracks for bite, salt if shy. One last whirl weaves the web of wonder.
Plate the poetry: Swirl into warmed bowls, drizzle remaining truffle oil like liquid gold, and crown with extra Parmesan shavings. Summon spoons for twirl assist— you've birthed bliss! Savor languidly, and bookmark for eternity.

Notes

Vegetarian treasure; veganize with plant butter/oil and yeast. Truffle oil's potency varies—start light. Gluten-free spaghetti absorbs more; adjust water. High in B vitamins from mushrooms for energy. Fresh truffles optional for peak; allergies? Skip if sensitive.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 470Total Fat 30gSaturated Fat 14gUnsaturated Fat 16gCholesterol 62mgSodium 304mgCarbohydrates 35gFiber 4gSugar 4gProtein 15g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Splash truffle oil at the very end to preserve its delicate perfume—cooking it too long evaporates the magic. Sear mushrooms over high heat in batches for that coveted Maillard crust; moisture is the enemy of crisp. Use salted pasta water to finish the sauce, creating a glossy emulsion that clings like velvet. Freshly grate Parmesan for superior melt and nutty depth—pre-grated clumps resist. If truffle butter’s your splurge, incorporate it off-heat to avoid separation. Thyme or parsley? Strip leaves finely to infuse without woody bits. Underseason initially; truffles amplify saltiness. Pro move: Warm plates in a low oven to keep the dish piping hot. Pair with a crisp Sauvignon Blanc to echo the earthiness, and always twirl with a fork and spoon for authentic Italian poise.

Ingredients Notes

Spaghetti: Opt for bronze-die extruded for rough texture that grips the truffle sauce beautifully—12 ounces cooks to al dente perfection, providing sturdy strands that stand up to the mushrooms without sogginess.
Mixed Mushrooms (Cremini, Shiitake, and Oyster): One pound sliced thinly for quick caramelization; cremini offer meaty chew, shiitake deep umami, and oyster delicate frills—their natural glutamates harmonize with truffle for exponential savor.
Truffle Oil: A luxurious 1-2 tablespoons of high-quality black or white variety drizzled at finish; it’s the essence of the dish, imparting that elusive, garlicky-earth aroma—store in fridge and use sparingly to avoid overpowering.
Unsalted Butter: 4 tablespoons for a silky base that melts into golden pools; European-style with higher fat content yields richer emulsion without greasiness, balancing the truffle’s intensity.
Garlic Cloves: Three minced finely to release sweet, mellow notes when sautéed—fresh bulbs ensure vibrant punch that grounds the dish without bitterness if watched closely.
Fresh Thyme: A tablespoon of leaves for woodsy herbal lift that complements mushrooms and truffle—strip from stems to infuse subtly, or sub rosemary for piney variation.
Grated Parmesan Cheese: Half a cup, preferably Parmigiano-Reggiano for sharp, nutty salinity that thickens the sauce—freshly grated melts seamlessly for creamy cohesion.
Dry White Wine: Quarter cup (optional Sauvignon Blanc) to deglaze and brighten; it cuts richness with acidity—sub broth if alcohol-free, preserving the pan’s flavorful fond.
Lemon Zest: From half a lemon for a citrus whisper that brightens the earthiness—microplane for fine threads that distribute evenly without adding liquid.
Salt and Freshly Ground Black Pepper: Kosher for controlled seasoning and cracked pepper for spicy flecks—use pasta water’s salinity to fine-tune without over-salting the truffle.

Variations and Substitutions

Truffle Mushroom Spaghetti invites playful reinvention, its opulent base bending to whims while holding that 25-minute elegance and fungal focus—ideal for elevating or easing as needed. For protein prowess, fold in pancetta crisps or seitan chunks during the mushroom sauté, or top with a fried egg for runny yolk luxury. Pasta pivot? Tagliatelle’s wider ribbons lap up sauce lavishly, while zucchini noodles keep it low-carb and spiralized-fresh for keto kin. Mushroom mosaic: Portobellos for steakier slabs, chanterelles for foraged finesse, or add asparagus tips for snappy green contrast. Truffle traditionalist? Swap oil for shaved fresh truffles if budget allows, or mushroom duxelles for faux depth. Butter bashful? Coconut oil or olive oil subs for vegan silk, paired with nutritional yeast’s cheesy illusion. Herb hop: Sage for autumnal smoke or chives for oniony pop. Wine wary? Balsamic reduction mimics the tang, while half-and-half lightens the sauce for calorie-conscious cooks. Spice it with chili threads for subtle heat, or blend smooth for kids’ creamy mac riff. Seasonal flourish: Peas in spring, walnuts toasted for crunch. These adaptations safeguard the stovetop speed and vegetarian vibe, suiting dairy-free, gluten-free (quinoa pasta!), or paleo paths with flair, always orbiting that truffle-touched transcendence.

Storage Options

Refrigerate in airtight containers up to 3 days; sauce firms, so reheat gently with pasta water splash on stovetop for revived silkiness—microwave in short bursts, stirring often. Freeze portions (separate noodles) up to 1 month; thaw overnight and warm low to prevent mush—truffle aroma fades, so fresh is best.