If you're a mushroom lover, this Shiitake Mushroom & Garlic Spaghetti is the perfect way to elevate your pasta night. With tender mushrooms, plenty of garlic, and a creamy sauce, this dish balances simplicity and rich umami flavor. It's a vegan-friendly recipe that’s ideal for busy weeknights or a cozy date night.
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Key Ingredients
- Dried Shiitake Mushrooms – Rehydrated for a meaty texture and deep umami flavor.
- Onion – Adds sweetness to the sauce.
- Garlic – The star ingredient, providing bold and aromatic flavor.
- Olive Oil – The base for sautéing and enhancing the overall taste.
- Spaghetti Noodles – Cooked al dente to soak up the flavorful sauce.
- Vegan Cheese – Adds creaminess and richness to the dish.
- Lemon Zest and Juice – A refreshing burst of acidity.
- Seasonings – Black pepper, red pepper flakes, and fresh herbs for layers of flavor.
Steps
- Rehydrate the Mushrooms: Place dried shiitake mushrooms in hot water for 15 minutes. Drain, slice, and set aside. Save the mushroom water for added flavor.
- Cook the Pasta: Boil a large pot of salted water and cook spaghetti until al dente. Reserve 1 cup of pasta cooking water, then drain.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking until golden brown.
- Cook the Mushrooms: Add the rehydrated shiitake mushrooms to the skillet. Sauté until tender and slightly crisp, about 5-7 minutes.
- Create the Sauce: Add reserved mushroom water, pasta cooking water, and vegan cheese. Stir to create a creamy sauce.
- Combine with Pasta: Toss the cooked spaghetti into the skillet. Mix until well-coated in the sauce.
- Finish with Lemon and Herbs: Add lemon zest, a squeeze of lemon juice, and fresh herbs. Adjust seasoning with salt, black pepper, and red pepper flakes.
- Serve: Plate immediately and garnish with additional vegan cheese or fresh herbs if desired.
Variations
- Add Vegetables: Include baby spinach, cherry tomatoes, or napa cabbage for added nutrients.
- Spice It Up: Use more red pepper flakes or add a splash of light soy sauce for a kick.
- Protein Boost: Add sautéed tofu, vegan sausage, or crumbled tempeh.
Substitutions
- Dried Shiitake Mushrooms: Use fresh shiitake or crimini mushrooms if available.
- Vegan Cheese: Replace with nutritional yeast for a lighter, cheesy flavor.
- Olive Oil: Substitute sesame oil for an East Asia-inspired twist.
- Lemon Juice: Swap with white wine or a splash of vinegar for acidity.
FAQ
- Can I make this gluten-free?
Yes, use gluten-free spaghetti noodles to make it gluten-free. - How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water. - What if I don’t have dried shiitake mushrooms?
Fresh mushrooms, like portobello or button mushrooms, work as a great substitute.
Top Tip
Save your pasta cooking water! The starchy liquid helps bind the sauce to the noodles, creating the perfect creamy texture.
Hint
For the best results, sauté your mushrooms over medium-high heat to develop a golden brown, slightly crispy texture that enhances their natural umami flavor.
Shiitake Mushroom Lemon & Garlic Spaghetti
If you're a mushroom lover, this Shiitake Mushroom & Garlic Spaghetti is the perfect way to elevate your pasta night. With tender mushrooms, plenty of garlic, and a creamy sauce, this dish balances simplicity and rich umami flavor. It's a vegan-friendly recipe that’s ideal for busy weeknights or a cozy date night.
Ingredients
- 1 cup – Dried shiitake mushrooms rehydrated in hot water
- 12 oz – Spaghetti noodles cooked al dente
- 1 medium – Onion finely diced
- 6 cloves – Garlic minced
- 3 tablespoon – Olive oil
- ½ cup – Vegan cheese parmesan or mozzarella
- 1 teaspoon – Lemon zest freshly grated
- 1 tablespoon – Lemon juice freshly squeezed
- 1 teaspoon – Black pepper freshly ground
- ½ teaspoon – Red pepper flakes optional
- 2 tablespoon – Fresh herbs parsley or basil, finely chopped
- ½ cup – Reserved mushroom water
- 1 cup – Reserved pasta water
- To taste – Salt
Instructions
- Rehydrate the Mushrooms: Place dried shiitake mushrooms in hot water for 15 minutes. Drain, slice, and set aside. Save the mushroom water for added flavor.
- Cook the Pasta: Boil a large pot of salted water and cook spaghetti until al dente. Reserve 1 cup of pasta cooking water, then drain.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking until golden brown.
- Cook the Mushrooms: Add the rehydrated shiitake mushrooms to the skillet. Sauté until tender and slightly crisp, about 5-7 minutes.
- Create the Sauce: Add reserved mushroom water, pasta cooking water, and vegan cheese. Stir to create a creamy sauce.
- Combine with Pasta: Toss the cooked spaghetti into the skillet. Mix until well-coated in the sauce.
- Finish with Lemon and Herbs: Add lemon zest, a squeeze of lemon juice, and fresh herbs. Adjust seasoning with salt, black pepper, and red pepper flakes.
- Serve: Plate immediately and garnish with additional vegan cheese or fresh herbs if desired.
