Mushroom Brandy Cream Sauce Spaghetti

Name: Mushroom Brandy Cream Sauce Spaghetti
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 serving
Ingredients: 1 pound Spaghetti; 3 tablespoon olive oil; 1 1/2 pounds baby Bella (cremini) mushrooms; 1 medium onion; 3 ounces tomato paste; 1 1/4 cups heavy cream; 1 cup brandy; 1/2 cup parmigiano reggiano; 2 cups reserved pasta water; 1/4 cup Italian parsley; salt and pepper

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4.9

198 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
4
Calories
781 kcal
Course
Main Course
Cuisine
Italian

Mushroom Brandy Cream Sauce Spaghetti

Gary Gonzalez

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Spaghetti is tossed with mushrooms in a silky brandy mushroom cream sauce and topped with Parmigiano Reggiano and fresh parsley.

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Ingredients

Servings

1 pound Spaghetti linguine, fettuccine, etc.
3 tablespoon olive oil
1 1/2 pounds baby Bella (cremini) mushrooms 1/4-inch thick slices
1 medium onion diced
3 ounces tomato paste
1 1/4 cups heavy cream
1 cup brandy
1/2 cup parmigiano reggiano grated
2 cups reserved pasta water will most likely not need it all
1/4 cup Italian parsley minced
salt and pepper to taste

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Instructions

Bring a large pot of salted water (2 tablespoons kosher salt per gallon) to a boil.
Heat a large pan to medium heat. Add the olive oil and mushrooms. Sear mushrooms until they release their water and brown (about 3-5 minutes per side). Once browned season with a bit of salt and pepper and remove mushrooms to a plate and tent with foil.
Turn the heat to medium-low and add in the onion. Saute for 5-7 minutes or until translucent and soft. If the pan is dry add 1-2 tablespoons more olive oil. After the onions are soft add the tomato paste to the pan and cook for 5 minutes stirring frequently.
At this point begin boiling the spaghetti to 1 minute less than al dente.
Add the Brandy to the pan and turn the heat to high. With a wooden spoon scrape the brown bits off the bottom of the pan. Once the alcohol smell has gone away and the liquid has reduced by about half (about 2 minutes) turn the heat down to medium and add 1 cup of pasta water.
Cook for 2 more minutes then add the cream. Bring to a simmer to allow the sauce to thicken. Taste test and season with salt and pepper to taste.
Add the mushrooms to the sauce along with the pasta. Cook until the pasta is just al dente then turn off the heat and remove the pan from the stovetop.
Add the cheese along with the parsley and mix together well. If the sauce is too dry add more of the reserved pasta water, a bit at a time, to get the consistency just right. Enjoy!

Notes

Use any fresh mushrooms you like. Baby Bella (cremini) mushrooms offer the best value to flavor ratio. They often are only a little bit more expensive than white button mushrooms.
Always save your pasta water! Use the reserved pasta water (a couple of ounces at a time) to thin if the pasta is too dry.
Almost any substantial pasta works well for this recipe. Linguine, fettuccine, rigatoni, penne are all great.
Leftovers can be saved in the fridge for up to 3 days and can be reheated in the microwave.

Nutrition Information

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Calories 781kcal (39%) Carbohydrates 95.6g (32%) Protein 23.4g (47%) Fat 26.8g (41%) Saturated Fat 10.2g (51%) Cholesterol 50mg (17%) Sodium 1028mg (43%) Potassium 639mg (18%) Fiber 6.6g (26%) Sugar 9.7g (19%) Calcium 146mg (15%) Iron 8mg (44%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 781 kcal

% Daily Value*

Calories	781kcal	39%
Carbohydrates	95.6g	32%
Protein	23.4g	47%
Fat	26.8g	41%
Saturated Fat	10.2g	51%
Cholesterol	50mg	17%
Sodium	1028mg	43%
Potassium	639mg	14%
Fiber	6.6g	26%
Sugar	9.7g	19%
Calcium	146mg	15%
Iron	8mg	44%