It’s quite epic. This is also a super-fast and easy way to make it. This butter sauce is easy to make, doesn’t need many ingredients, and everyone will love it. No one.

Serve this dish with a fork, some wine, and crusty bread. We may not want to share this dish tonight. Just my two cents.


  • 8 ounces spaghetti
  • Extra virgin olive oil, one tablespoon
  • 1/2 cup fresh French-style breadcrumbs
  • To taste, add Kosher Salt and freshly ground Black Pepper
  • Eight tablespoons of unsalted butter
  • Three cloves garlic, minced
  • Cremini mushrooms 8 ounces, thinly sliced
  • Fresh thyme, four sprigs
  • Fresh parsley leaves, two tablespoons


  • Cook pasta in a large pot with salted boiling water according to the package directions. Drain well.
  • Over medium heat, heat olive oil in a large pan. Add the breadcrumbs and stir until they are toasted and browned, about 3 to 5 minutes. Season with salt and pepper. Set aside.
  • Butter in the pan, one tablespoon at a time, over low heat until it foams. Stir frequently while cooking garlic in the skillet for about a minute.
  • Add mushrooms and thyme and continue to cook, stirring frequently, until the mushrooms are soft and brown, approximately 3-5 minutes. Season with salt and black pepper according to taste.
  • Top the pasta with the mushroom-butter mix and breadcrumbs. Garnish with parsley if you like.

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