Spaghetti with Mushroom Cream Sauce

Spaghetti with Mushroom Cream Sauce
Photo by Scott Phillips


  • 3 Tbs. chopped fresh parsley or 2 Tbs. chopped fresh tarragon
  • 2 Tbs. tawny port
  • ½ cup heavy cream
  • 1 large shallot, finely chopped
  • 1 lb. mixed mushrooms, cleaned, trimmed, and sliced ¼ inch thick
  • ½ cup sour cream
  • 1 Tbs. extra-virgin olive oil
  • + 5 more ingredients
    • 1 Tbs. unsalted butter
    • Freshly ground black pepper
    • 12 oz. dried spaghetti
    • Kosher salt
    • Grated Parmigiano-Reggiano, for serving

Over high heat, cook the spaghetti in a large pot of boiling salted water according to the package directions until al dente. Meanwhile, heat the oil and butter in a 12-inch skillet over medium-high heat. Add the shallot and cook, stirring, until it just begins to color, 1 to 2 minutes. Add the m...

View full recipe at Fine Cooking


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