Spaghetti with Mushroom Sauce from Old Spaghetti Factory features tender spaghetti noodles smothered in a savory, creamy mushroom sauce made with sauteed button and cremini mushrooms, garlic, and herbs, topped with grated Parmesan cheese for a rich and comforting Italian classic.
Equipments
- Large pot
- Colander
- Large skillet or sauté pan
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Measuring cups
- Measuring spoons
- Grater (for Parmesan cheese)
- Ladle (optional, for sauce)
- Serving bowls or plates
Ingredients
- 1 lb (450g) spaghetti
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 8 oz (225g) button mushrooms
- 8 oz (225g) cremini mushrooms
- 4 cloves garlic
- 1 teaspoon dried Italian herbs
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) vegetable or chicken broth
- 1/2 cup grated Parmesan cheese
- Salt
- Black pepper
- 2 tablespoons chopped fresh parsley
Use fresh button and cremini mushrooms to ensure a rich, earthy flavor in your sauce, as dried mushrooms won't replicate the moisture and texture needed. Fresh garlic is essential for aromatic depth and should be finely minced for even distribution. Heavy cream and Parmesan cheese contribute to the creamy texture and tangy richness, so avoid low-fat substitutes to maintain authenticity. Season with dried Italian herbs, salt, and black pepper to balance the sauce's savoriness without overpowering the mushrooms' natural flavor. Your homemade Spaghetti with Mushroom Sauce from Old Spaghetti Factory copycat menu will capture the comforting and indulgent qualities of the classic dish perfectly.
Instructions
- Instructions:
- Bring a large pot of salted water to a boil.
- Add spaghetti and cook until al dente; drain and set aside.
- While pasta cooks, wipe mushrooms clean and slice them.
- Peel and mince the garlic cloves.
- Heat olive oil and butter in a large skillet over medium heat.
- Add sliced mushrooms and sauté until softened and browned.
- Stir in minced garlic and dried Italian herbs; cook until fragrant.
- Pour in heavy cream and vegetable or chicken broth.
- Simmer the sauce for 5-7 minutes until it thickens slightly.
- Stir in grated Parmesan cheese until melted and smooth.
- Season sauce with salt and black pepper to taste.
- Add cooked spaghetti to the skillet; toss to coat with mushroom sauce.
- Sprinkle with chopped fresh parsley.
- Serve immediately, garnished with extra Parmesan if desired.
Substitution
Spaghetti with Mushroom Sauce from Old Spaghetti Factory copycat menu offers a creamy, herb-infused sauce made with a blend of button and cremini mushrooms, perfect for replicating this comforting dish at home. You can substitute the heavy cream with half-and-half or coconut milk for a lighter or dairy-free version without sacrificing too much richness. If fresh mushrooms are unavailable, canned mushrooms can be drained and used, though the texture will be less firm. Keep in mind that vegetable broth works well as a versatile alternative to chicken broth, maintaining a balanced flavor profile. Remember to adjust seasoning after substitutions to suit your taste preferences.
Tips
Make sure to salt your pasta water generously, as this is the primary way to season the spaghetti itself. When sauteing the mushrooms, avoid overcrowding the pan to ensure they brown evenly and don't steam, which enhances their flavor and texture. Stir the grated Parmesan cheese into the sauce off the heat to prevent it from clumping and maintain a smooth, creamy consistency. You should toss the cooked spaghetti in the sauce right before serving to ensure every strand is coated and warm.
Nutritions
Spaghetti with Mushroom Sauce provides a balanced meal rich in complex carbohydrates from the spaghetti, which fuels your energy levels. The mushrooms contribute essential nutrients like potassium, B vitamins, and antioxidants that support immune function. Heavy cream and Parmesan cheese add healthy fats and protein, enhancing satiety and flavor while supplying calcium for bone health. Olive oil provides heart-healthy monounsaturated fats, making this dish both delicious and nutritionally beneficial.
Storage
Store leftover Spaghetti with Mushroom Sauce in an airtight container and refrigerate promptly within two hours of cooking to maintain freshness. Consume refrigerated leftovers within 3 to 4 days for optimal taste and safety. Reheat gently on the stovetop or microwave, adding a splash of broth or cream to restore creaminess before serving.
Variation or Alternatives
You can swap cremini mushrooms with shiitake or portobello for a deeper, earthier flavor profile. Using half-and-half instead of heavy cream lightens the sauce while maintaining creaminess. For a vegan twist, replace butter with plant-based margarine and use coconut cream plus nutritional yeast instead of Parmesan cheese. Incorporating a splash of white wine before adding broth enhances the sauce's complexity and aroma.
Allergies
This Spaghetti with Mushroom Sauce contains dairy ingredients such as heavy cream, unsalted butter, and Parmesan cheese, which may trigger allergic reactions in individuals with milk allergies or lactose intolerance. The dish also includes wheat-based spaghetti, posing a risk for those with gluten intolerance or celiac disease. You should carefully review the ingredient list to avoid any allergens that could affect your health.
Why this recipe?
The Spaghetti with Mushroom Sauce from the Old Spaghetti Factory is celebrated for its rich, creamy mushroom blend combined with perfectly cooked al dente spaghetti, creating a comforting and flavorful dining experience. The dish features a savory sauce made from fresh mushrooms, garlic, herbs, and a hint of cream, appealing to both vegetarians and those seeking a hearty meal. You can recreate this beloved menu item at home to enjoy the same delicious taste and texture while customizing ingredients to your preference and dietary needs. Making the copycat version offers a satisfying cooking challenge and a chance to bring restaurant-quality flavors to your own kitchen.