This easy pasta gets complex flavor from a combination of mushrooms (try a mix of cremini, shiitake, black trumpet, portobello, and chanterelle), cream, and a secret ingredient—tawny port.
Category: not set
Cuisine: not set
12 oz. dried spaghetti
1 Tbs. extra-virgin olive oil
1 Tbs. unsalted butter
1 large shallot finely chopped
1 lb. mixed mushrooms cleaned, trimmed, and sliced 1/4 inch thick
Freshly ground black pepper
2 Tbs. tawny port
1/2 cup heavy cream
1/2 cup sour cream
3 Tbs. chopped fresh parsley or 2 Tbs. chopped fresh
Grated Parmigiano-Reggiano for serving
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