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Mushroom Aglio Olio

November 7, 2022 · FoodHussy · Leave a Comment

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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! via @foodhussy

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!

Mushroom Aglio Olio

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

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
Mushroom Aglio Olio

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.

This post contains affiliate links which I make a little money on purchases. Thanks in advance! I am an Amazon associate as well as a member of other affiliate programs.

Mushroom Aglio Olio

Tips, Tricks & FAQs

How can I make my aglio olio taste better?

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.

What mushrooms should I use with spaghetti aglio e olio?

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.

What is a good garnish for pasta?

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!

How do you store and reheat leftover mushroom aglio olio?

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

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.
Copycat Panera Greek Salad & Dressing

What goes well with Mushroom Aglio Olio

  • Panera Greek Salad
  • Olive Garden Signature Salad
  • Air Fryer Garlic Bread

More Mushroom Loving Recipes

  • Panda Express Mushroom Chicken
  • Olive Garden Creamy Mushroom Sauce
  • Mushroom Stroganoff

More Vegetarian Recipes

  • Pesto Pasta with Cherry Tomatoes
  • Copycat Frisch’s Vegetable Soup
  • Butternut Squash Fried Rice with Crispy Tofu
Mushroom Aglio Olio

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!
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Entree
Cuisine American, Italian
Servings 4 people
Calories 519 kcal

Equipment

  • HexClad 8 QT Pot
  • Hex-Clad 12" skillet
  • Silicone Tongs
  • Cheese Grater

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.

Notes

**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Serving: 1.5cupsCalories: 519kcalCarbohydrates: 48.9gProtein: 24.2gFat: 26.5gSaturated Fat: 6.7gCholesterol: 20mgSodium: 693mgPotassium: 472mgFiber: 4gSugar: 2.8gCalcium: 426mgIron: 5mg
Keyword mushrooms, spaghetti
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pasta, recipe, vegetarian

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Hi! My name is Heather Johnson and I’m the hussy behind Food Hussy!

I’m a food & travel blogger and have been blogging since 2008. I started out with restaurant reviews in Cincinnati but have since expanded to recipes and road trips. Most recently, I launched an Air Fryer Cookbook and won Guy’s Grocery Games!

 

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