Spaghetti with Mushroom Cream Sauce

Spaghetti with Mushroom Cream Sauce
Photo by Scott Phillips

Ingredients

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

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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