Spaghetti with Mushrooms

I love all mushrooms indiscriminately. I could happily eat mushrooms for breakfast, lunch and dinner. Although mushrooms are very modest they are extremely good for you, packed with powerful phytonutrients for optimal health and cancer fighting abilities and they also include lots of minerals. They are very low in calories, have no fat and can be enjoyed either uncooked or cooked in one million ways. I have never had the guts to pick my own mushrooms but I remember when I was younger, my mother used to go mushroom gathering and then used them in stews and casseroles. I am fairly sure it was pure luck rather than her knowledge of mushrooms that kept her from picking the poisonous ones.

I love mushrooms indiscriminately in all shapes and sizes

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Nut free
  • Vegan

Spaghetti with Mushrooms

Serves 2-3


  • 150 grams (5¼ oz) spelt spaghetti (dry)
  • 1 onion, chopped finely
  • 2 garlic cloves, chopped very finely
  • 500 grams (17½ oz) mushrooms (mixture of button mushrooms, Shiitaki, Porcini, Portobello, Oyster and more)
  • 25 grams (1 oz) dried, wild mushrooms (such as Shiitake, Porcini and Oyster)
  • 20 grams (¾ oz) fresh parmesan (optional), grated
  • 1 tablespoon coconut oil
  • 1 teaspoon parsley
  • 1 teaspoon tamari sauce
  • Pinch of salt (Himalaya or sea salt) and a large pinch of pepper (black)


  1. Fill a medium saucepan with water and boil the 150 grams spaghetti according to instructions on the packet. Drain the spaghetti and place under running, cold water for 5 seconds. Drain and set aside.
  2. Peel the onion and chop finely.
  3. Peel the 2 garlic cloves and chop very finely or crush through a garlic press.
  4. Place the 25 grams dried mushrooms in a small bowl and fill with boiling hot water. Allow to sit for 20 minutes.
  5. Grate the 20 grams parmesan.
  6. Chop the 500 grams mushrooms (aim for a little larger than bite size pieces, they will shrink a little when heated), discard any tough stems (such as from the Shiitake mushrooms). It will seem like a whole lot of mushrooms but they will reduce in volume once heated.
  7. Now heat 1 teaspoon coconut oil in a large frying pan (or saucepan).
  8. Heat the chopped onion for 5 minutes. Add a couple of tablespoons water to the frying pan if needed.
  9. Add the garlic and heat for 3 minutes. Set the onion and garlic aside.
  10. Now add the chopped mushrooms to the pan and heat for 15 minutes.
  11. Add the onions and garlic and heat for 2 minutes.
  12. Drain the mushrooms from the bowl (do not discard all of the soaking water).
  13. Add the hydrated mushrooms (from the bowl) to the frying pan along with a couple of tablespoons soaking water and heat for 10 minutes or until all liquid has evaporated.
  14. Add a pinch of salt and and a large pinch of black pepper along with the 1 teaspoon parsley and 1 teaspoon tamari sauce. Add more tamari sauce according to taste.
  15. Heat the spaghetti for a few minutes (if you prefer it warm) and place a little spaghetti on each serving plate. Add the warm mushrooms on top and a little grated parmesan.


  • You can use whole wheat spaghetti instead of the spelt spaghetti.
  • You can also mix the spaghetti and mushrooms together in a saucepan and serve warm.  
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes. 
  • You can use soy sauce instead of tamari sauce (note: includes wheat).
  • Serve with slices of baguette.