| Level: | Easy |
| Total: | 25 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 3 cloves garlic, minced
- One 750-milliliter bottle red wine, such as Chianti
- Freshly ground black pepper
- 1 pound spaghetti
- 1 pound portobello mushrooms, sliced 1/4 inch thick
- 1 pound button mushrooms, sliced
- 1 tablespoon balsamic vinegar
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh basil leaves, torn
Instructions
- Bring a large pot of salted water to a boil.
- Heat the olive oil and 1 tablespoon butter in a large skillet. Add the Italian seasoning, red pepper flakes and garlic and cook for 3 minutes. Turn the heat off. Add the red wine, turn on the heat and bring it to a boil. Season with a dash of salt and pepper.
- Meanwhile, add the spaghetti to the boiling water and cook for 3 minutes. Drain the pasta, reserving some of the water, and add the pasta to the skillet with the simmering wine. Stir everything together with tongs and cook for 5 minutes.
- Meanwhile, melt 1 tablespoon butter in a saute pan. Add the sliced mushrooms, season with salt and pepper and fry until cooked on both sides. Drizzle over the balsamic vinegar and toss.
- Add the final tablespoon of butter to the pasta and stir through. You can add some of the reserved pasta water if you need loosen the sauce. Add the sauteed mushrooms and stir through. Garnish with the grated Parmesan and torn basil leaves.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 820 |
| Total Fat | 19 g |
| Saturated Fat | 9 g |
| Carbohydrates | 101 g |
| Dietary Fiber | 7 g |
| Sugar | 10 g |
| Protein | 28 g |
| Cholesterol | 36 mg |
| Sodium | 1323 mg |
Reviews
I absolutely love this recipe!!! I sometimes substitute chicken for the mushrooms when I am making it for my son (he is not a fan of mushrooms). When making it just for myself I use all Portobello mushrooms. ❤️
I followed this recipe exactly as written and was excited to share it with my friends …. Have to say , no one liked it . Easy enough to follow but did not impress any of us .
I love this recipe. I’ve made it several times but seeing the episode rerun today reminded me to leave a review. The wine, mushrooms, and cheese combine with the garlic and seasonings so well, and the balsamic gives it the acidic hint you need to keep it from being too one-note. After the first time I made it I did increase the amount of balsamic, but that’s just my taste.
Was very intrigued by this recipe, it looks very tasty, however I found the flavor to be lacking. Visually- wow! But overall, it’s a quite boring dish. I would perhaps not use and ENTIRE bottle of wine next time and maybe add some tomato paste. Overall bummed this isn’t as delicious as I wanted it to be.
I was hesitant to make this dish. But it was easy to make and really delicious. I followed the recipe but added green, red, and yellow peppers as well.
This was a super easy tasty dish, loved it.
Wonderful
Tried this recipe today at my husbands request. He saw it on tv. Didn’t sound appealing to me but really wanted me to make it. Very simple to make and surprisingly delicious. Quite rich and spicy. Will certainly do again.
It was pretty good! Better than I was expecting, but probably not something I would make again. I think it was the wine. It just seemed strange to use a whole bottle of wine.
Do you recommend trying this if you do not like dry red wine? Or maybe recommend a different wine to use?