Spaghetti with Portobello Mushroom and Shallots

Lately I have had a craving for mushrooms. Not sure why, and not sure if I really care why, but I have. One of my favorite types of mushrooms to cook with is the portobello mushroom. I just love its flavor. Grilled with a little olive oil, or sauteed in garlic and butter, always makes a good meal. As I normally do, I looked around the refrigerator and my vegetable drawers for ideas on what to make for dinner the other night. I never know where this is going to lead me (hopefully in the right direction), but that night it lead me to make a really killer pasta with portobello mushroom and shallot sauce that was out of this world.

Spaghetti with Portobello Mushroom and Shallots Recipe

Super simple to make, this is a must have during a busy night at work.


  • 1 lb of spaghetti or fettucinni, cooked al dente
  • 8 oz container of portobello mushrooms, cleaned and quartered
  • 5 shallots, finely sliced
  • 2 cloves of garlic, finely diced
  • 3 tbsp unsalted butter
  • 2 tbsp olive oil
  • 2 tbsp dry sherry cooking wine
  • generous pinch of pepper
  • generous pinch of salt
  • 1/4 cup of shredded Parmigiano-Reggiano cheese
  • 1/4 cup of pasta water

Begin by bringing a large pot of salted water to a boil. As this takes time to come to a boil, get a skillet ready, and on medium heat, add in the olive oil and 2 tbsp of the butter, and let it melt down.  Add in the shallots, garlic, and mushrooms. Cook on medium heat for about 5 minutes, turn up the heat, and add in the sherry wine. Let this cook and reduce the heat to low. Add in the cheese.

Once the salted water has came to a boil, add in the pasta and cook until al dente. A few minutes for fresh pasta, and 9-11 minutes for boxed pasta. Once the pasta is cooked, drain the pasta. To a large bowl, add the mushroom and shallot mixture, add the pasta on top, the pasta water, and one tbsp of butter. Combine everything.  Now you are ready.

The smell is amazing, and the taste it out of this world. Grate some more Parmigiano-Reggiano on top if you desire.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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