Mushroom Aglio Olio
Mushroom Aglio Olio is a delicious dinner you can have on the table in just 15 minutes! It’s a great meal for those meatless weeknights or just any night you’re looking for something light and simple!
What You Will ❤️ About Mushroom Aglio Olio
- Quick – I love any dinner that is a 15 minute recipe!
- Mushrooms – You can use a combination of mushrooms just to mix it up!
- Garlic – Let me tell you – this is also a garlic-lovers dish! If you’re not as much of a fan, you can cut back on the garlic.
- Comfort Food – Warm pasta, nutty mushrooms and parmesan cheese – what’s not to love?
Mushroom Aglio Olio Ingredients
I’m a sucker for anything mushroom related! It’s 100% my favorite vegetable. This pasta dish is so simple and uses simple, fresh, pantry ingredients!
- kosher salt
- dried spaghetti
- sliced mushrooms
- olive oil
- garlic cloves
- crushed red pepper flakes
- minced fresh parsley
- freshly grated Parmesan cheese
How to Make Mushroom Aglio Olio
This dish starts with the traditional spaghetti aglio olio but adds as many sautéed mushrooms as you can handle!
- Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the package instructions for al dente.
- Set aside 1 1/2 cups of the pasta water before you drain the pasta.
- Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the mushrooms and sauté for 3 minutes, stirring frequently.
- Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don’t overcook it!
- Add the chilli flakes and cook for 30 seconds more.
- Carefully add the reserved pasta-cooking water to the garlic and oil and turn up to high heat and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
- Add the drained pasta to the garlic mushroom sauce and toss with silicone-coated tongs.
- Off the heat, add the parsley and Parmesan and toss well.
- Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.
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Tips, Tricks & FAQs
Aglio Olio can be a fairly bland dish if you’re not aggressive with your additions. If you want more flavor, you’ve got a few options: add more garlic, use a higher quality olive oil, use more exotic mushrooms or use a higher quality Parmesan cheese.
You can definitely use button or portobella mushrooms – but if you’re a mushroom fan – try something new! I like the Gourmet Blend from Kroger that has oyster, shitake and crimini. I used the Gourmet Blend combined with regular button mushrooms.
Fresh herbs are always the answer for this. Fresh Italian parsley and basil are my go-tos! I’m obsessed with my Aero-Garden! Fresh herbs grow with no effort – it’s a deal!
Store leftovers in an airtight container (I like these glass ones) in the refrigerator for up to a week. You can freeze up to three months. Reheat in the microwave for 2-3 minutes.
Mushroom Aglio Olio Variations
- Vegan – if you’re looking to make this vegan, you’ll need to switch out the Parmesan cheese for a vegan version
- Veggies – you could add other vegetables to the pan when sauteing the mushrooms like broccoli or zucchini.
- Meat – add chicken or shrimp to this dish for a bit of protein.
What goes well with Mushroom Aglio Olio
More Mushroom Loving Recipes
More Vegetarian Recipes
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Mushroom Aglio Olio
Ingredients
- 2 tbsp kosher salt
- 1 lb dry spaghetti
- 16 oz sliced mushrooms button, shitake, crimini & oyster
- 1/3 cup premium olive oil
- 8 cloves garlic cut into thin slivers
- 1/2 tsp crushed red pepper flakes
- 1/4 cup fresh parsley minced
- 1 cup Parmesan cheese grated
Instructions
- Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the package instructions for al dente.2 tbsp kosher salt, 1 lb dry spaghetti
- Set aside 1 1/2 cups of the pasta water before you drain the pasta.
- Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the mushrooms and sauté for 3 minutes, stirring frequently.1/3 cup premium olive oil, 16 oz sliced mushrooms
- Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it!8 cloves garlic
- Add the chilli flakes and cook for 30 seconds more.1/2 tsp crushed red pepper flakes
- Carefully add the reserved pasta-cooking water to the garlic and oil and turn up to high heat and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
- Add the drained pasta to the garlic mushroom sauce and toss with silicone-coated tongs.
- Off the heat, add the parsley and Parmesan and toss well.1 cup Parmesan cheese, 1/4 cup fresh parsley
- Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.
