Pasta Recipes | Spaghetti with Beef and Mushroom Sauce

Raise your hand if you have a picky eater in your house.

I bet almost everyone’s raising a hand; in fact, I’m sure of it!

My husband was a picky eater when I met him over a decade ago. Meat, potatoes and onions (the only vegetable he’d tolerate) – that’s about it.

But over the years he’s allowed himself to be open to trying new things! Sometimes he’s pleasantly surprised to discover a new favorite (zucchini), and other times not so much (green beans).

It’s refreshing that he’s willing though; there’s nothing worse than someone who refuses to even try something. (Wasn’t that a “Seinfeld” episode?)

So, anyway, the most recent favorite is…mushrooms! Button, portobello, cremini…all of them. He’s open to eating all of them. Wah-hoo!

This is happy news for me since mushrooms have been a favorite veggie of mine ever since I discovered how yummy they were on pizza when I was in middle school.

Tonight called for a quick dinner idea, having just returned from Bloggy Boot Camp and being utterly and completely exhausted. I first reached for pasta, and then for the small container of sliced mushrooms in my refrigerator. Fifteen minutes later? Done.

Spaghetti with Beef and Mushroom Sauce

beef and mushroom spaghetti

{Print this recipe}
Prep: 5 minutes | Cook: 10 minutes | Serves: 4

1/2 box spaghetti
1 small container fresh mushrooms, sliced (any variety)
4 green onions, diced
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
4 tablespoons salted butter
1/4 cup white wine
1 cup beef broth
1 teaspoon salt + more for the pasta water
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
1 tablespoon dried parsley


Bring a large pot of salted water to a boil. Add the spaghetti and set it to cook for 9 minutes – it will finish cooking for another minute in the sauce later.

Meanwhile warm the olive oil and 2 tablespoons of butter in a deep skillet set over medium-high heat. I used my brand new Calphalon pan that I won at Eat Write Retreat a couple weeks ago, and it’s awesome. Hello, lovely:

Beef and Mushroom Spaghetti


Once the butter has melted, add the onions and cook them for 2 minutes, stirring occasionally. Add the garlic and mushrooms, and continue cooking and stirring for another 5 minutes.


Beef and Mushroom Spaghetti


Pour the wine into the mushroom mixture, bring to a boil and let cook until the mixture reduces a little – about 1 minute.


Beef and Mushroom Spaghetti


Sprinkle the mushrooms with flour, salt and pepper. It will become pasty, which is normal. Let the flour cook off for 1 minute and then pour the beef broth in all at once. Cook and stir until the sauce starts to bubble, then add the remaining 2 tablespoons of butter.

When the pasta finishes boiling for 9 minutes, add the spaghetti to the mushroom sauce along with 1/4 cup of the pasta water and the parsley. Toss everything to combine and continue cooking for another 1-2 minutes.

Serve hot with crusty bread!


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  1. says

    This looks delicious. I would definitely make this recipe but I always use Al Dente® Pasta. It’s so fresh light, tastes like homemade, and cooks in just three minutes. I have everything for this dish and will make this tonight.

  2. says

    It’s a classic, but it’s still as smashing as it always has been. The best part I like about spaghetti is how you can be a wee bit creative and it will still taste great.

  3. says

    Looks very luscious and appetizing. My friends and I usually grab a bite after we go clubbing, I suppose this would be a nice meal after a couple of wine.

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