Spaghetti Con Funghi

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	20 mins
Total Time	50 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Rub the mushrooms with a damp cloth, clean and halve or quarter depending on the size. Peel and finely chop the shallots. Fry both in olive oil. Peel and squeeze the garlic and sauté until translucent. Add the mushrooms and stew everything for about 10 minutes over low heat. Finally season with salt and pepper.
If you use frozen mushrooms, you should only add shallots, garlic and oil when the water in the mushrooms has boiled away.
Cook the noodles in salted water until they are al dente.
Rinse the basil, shake dry, pluck the leaves off, cut into strips and add to the mushrooms. Drain and drain the spaghetti in a sieve, mix with the mushroom vegetables and serve on deep plates.
Garnish with herbs if you like.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.