Truffle Mushroom Cream Spaghetti

5 from 8 reviews


  • 500g spaghetti noodles , cooked according to package direction
  • 1 tbsp olive oil
  • 6 cloves garlic, minced
  • 200g kibbled shiitake mushroom, soaked in water until rehydrated and then sliced
  • 3 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup reserved mushroom water
  • 1 can condensed cream of mushroom soup
  • 2 cup heavy cream (or all-purpose cream)
  • 1 cup water
  • 1 chicken cube
  • grated parmesan cheese
  • salt and pepper to taste
  • 1 tbsp Truffle oil


  1. Heat olive oil in a pot and sauté garlic until fragrant.
  2. Add sliced shiitake mushrooms and cook for 2-3 minutes. Season with about ¼ tsp salt. remove from pan and set aside.
  3. In the same pan, melt butter. Add flour and stir to form a roux. Add water and mushroom water and whisk until free of lumps.
  4. Pour in condensed cream of mushroom soup and heavy cream. Add the chicken cube and shiitake mushroom.
  5. Whisk to combine and simmer for 4 minutes.
  6. Season with salt and pepper. Turn off heat, add truffle oil and give it a quick stir.
  7. Scoop over pasta on a plate and sprinkle with grated parmesan cheese on top.