Creamy Mushroom Spaghetti (Spaghetti Alla Funghi Cremoso)

by Ann Casolaro Minard
(Duncan, SC, USA)

This recipe came to me after my daughter Danielle suggested making spaghetti with a sauce similar to cream of mushroom soup and that's what this basically is: homemade cream of mushroom soup with spaghetti! It is unbelievably flavorful due to the soaking of the dried mushrooms in the milk used for the bechamel.


  • 1 pound spaghetti
  • 11/2-2 cups dried mushrooms (I get mine at Costco)
  • 1 large onion
  • 2 garlic cloves minced
  • 1/2 cup white wine or chicken broth
  • fresh thyme/several sprigs OR 1/2 teaspoon Herbs De Provence OR 1/2 teaspoon dry thyme
  • 2 cups milk
  • 3 tablespoons all purpose flour
  • olive oil
  • kosher salt
  • pepper
  • Parmesan Cheese (For Serving)


  • Heat up the milk in a microwave for 3 minutes or until it almost boils but not quite.
  • Place the dried mushrooms in the hot milk and soak for 15 minutes.
  • Chop the onion finely and mince the garlic.
  • You can now start the pasta water.
  • Drain the mushrooms out of the milk and chop finely, reserve the milk for the bechamel.
  • Cover the bottom of a hot saute pan with olive oil and saute the onions, garlic, herbs, and mushrooms until golden and caramelized.
  • Add the wine and cook down for 2-3 minutes.
  • Add salt & pepper to taste (Add salt at end so you can caramelize the onions. Reserve.


  • In a small sauce pan add 3 tablespoons olive oil and 3 tablespoons of flour and heat to a simmer whisk it awhile cooking for 2-3 minutes.
  • Pour half the milk into the pan with the oil/flour and whisk until thick like heavy cream over medium heat. Add the other half of the milk and do the same. Reserve.
  • Cook the pasta and reserve 1/2 cup of the pasta water.
  • Toss everything together adding the pasta water if it is too dry. Serve with a drizzle of olive oil and lots of Parmesan Cheese!
  • Serving Suggestions: I served this as a main dish with plenty of good quality Parmigiana Reggiano and a salad on the side.

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