Garlic Mushroom Spaghetti


Yesterday, I originally wanted to make a quick cream sauce mushroom spaghetti but found that we have run out of cream at home and there is no cream in nearby supermarket either (!!!). So I came up with this recipe using the ingredients I have on hand.

Ingredients (for 2 servings)

  • Spaghetti
200 g (I use ready made dry spaghetti here)
  • Mix of Mushroom
400 g
  • Garlic
8 cloves (I love garlic so I put more!)
  • Fresh Parsley
A handful bunch
  • White Wine
1 1/4 tbsp
  • Butter
1 1/2 tbsp
  • Sugar
1 tsp (or to taste)
  • Salt
1 1/2 tsp (or to taste)
  • Ground Black Pepper
1 tsp (or to taste)


  1. Slice the mushrooms. Mince the garlic. Leave some parsley for garnishing and mince the rest.
  2. Boil some water in a saucepan and start cooking the spaghetti.  Cook it for one minute less than required.
  3. Melt the butter in a frying pan. Put in garlic, mushrooms and parsley. Cook until mushrooms shrink in size and juice comes out. Pour in the white wine.
  4. Season with salt, sugar and ground black pepper. Put in a little more seasoning than when you are just cooking the mushroom because the taste would be diluted by the spaghetti later on. Continue cooking to evaporate some of the juices (but NOT all!).
  5. By this time, the spaghetti should be ready. Take it out and dry it with a sieve.
  6. While there is still some juices left with the mushrooms, put in the spaghetti and stir fry over high heat until it is all dry. Add more salt and black pepper to taste if needed.
  7. Plate it and add parsley on top. Done!



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