Mushrooms Aglio Olio
Serves 2
  • 180 grams spaghetti
  • 7 tablespoons olive oil, plus extra for cooking spaghetti
  • 4 clove garlic, 1 smashed, 3 diced finely
  • 150 grams fresh mushrooms (button or shiitake)
  • 1 chili padi, de-seeded and sliced finely
  • Salt and freshly ground black pepper
  • Extra virgin olive oil for serving (optional)
  • Parmesan cheese for serving (optional)
  1. Heat a pot of water to rolling boil.
  2. In a non-stick frying deep pan, place 2 tablespoons olive oil and add in the smashed garlic. Fry for a while and add in the fresh mushrooms. Season with some salt and black pepper. Cook on medium-high heat, stirring the mushrooms frequently until the mushrooms shrink in size and release water. Continue to cook until the water has evaporated and the mushrooms are moist. Transfer the mushrooms onto a clean plate.
  3. The pot of water should be boiling by now. Add in the spaghetti. Season with salt generously to flavour the spaghetti and add in extra olive oil to prevent the spaghetti from sticking. Stir occasionally. It'll take about 8 minutes to cook the spaghetti.
  4. Meanwhile, wipe the frying pan dry with a paper towel. Heat the remaining 5 tablespoons olive oil over low heat and add in the garlic. Stir frequently until the garlic turns a light golden brown. Add in the chili padi and continue to cook until the garlic is golden brown. Season with ground black pepper. Turn off the heat.
  5. Drain the spaghetti and immediately dump it into the olive oil mixture. Add in the mushrooms and stir to coat the spaghetti with olive oil. Add in some pasta water if the pasta seems a little dry.
  6. Dish out the spaghetti and mushrooms. Drizzle with some extra virgin olive oil and serve with Parmesan cheese. Devour immediately!
Recipe by Foodie Baker at