Spaghetti with Mushroom Cream Sauce

Spaghetti with Mushroom Cream Sauce
The dried porcini mushrooms in combination with full-flavored fresh mushrooms make this pasta deliciously luxurious. You can be creative and add any mushrooms you like. The Marsala and beef stock enrich the sauce. Substitute a vegetable stock if you prefer a vegetarian pasta.

1 ounce dried Porcini mushrooms
2 cups hot water
3 tablespoons extra virgin olive oil
1 pound fresh Trumpet Royale mushrooms, chopped
½ pound fresh chopped Portobello mushrooms, stemmed, dark gills removed
2 minced garlic cloves
1 bay leaf
1/3 cup Marsala
1 pound spaghetti
1 cup beef stock
¼ cup whipping cream
1 cup freshly grated Parmesan cheese
2 tablespoons butter
Additional grated Parmesan


Reconstitute the porcini by placing them in a small bowl and pouring 2 cups of hot water over them. Allow them to stand until the mushrooms soften, about 25 minutes.


Transfer the mushrooms to a work surface and coarsely chop. 


Heat the olive oil in a heavy large pot over medium to medium-high heat. Add the porcini, trumpet royale, Portobellos, garlic, and bay leaf. Saute until the mushrooms are brown and tender, stirring often. This should take about 10 minutes.

Add the Marsala and simmer until almost all of the liquid is gone.


Season the mixture to taste with salt and pepper and remove from heat.

Cook the pasta in a large pot of boiling salted water until it is just tender but still firm. Drain well.

Mix the beef stock and whipping cream into the mushrooms and simmer about 3 minutes.


Add 1 cup of Parmesan cheese, the butter, and the drained pasta. Toss to coat thoroughly.

Season to taste and serve hot, passing additional grated Parmesan.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

How can we help?

Receive our newsletter