To make this recipe, we’ll of course need some mushrooms. We’ll need a total 20 to 24 ounces of mushrooms, and you can do a mix of any variety that you see at the store, or you can use just one type if you prefer. When you are in the produce aisle, we’ll also need shallots, garlic, flat leaf parsley, and a lemon. « I love the delicate flavor of shallots here instead of onion. They are slightly sweet and really complement the savory flavor of the mushrooms, » Hahn remarks. Then we’ll need some spaghetti, butter, olive oil, vegetable broth, white wine, salt, and pepper. « For the wine, pinot grigio, sauvignon blanc, or chardonnay all work well, any type of pasta that you like works fine in place of spaghetti, and if you want to make this recipe vegan, just use dairy-free butter, » Hahn shares.
