Macaroni with porcini mushrooms, champignons and cheese. Macaroni with champignons and cheese

Flour products called pasta are an integral part of our cooking, since in terms of frequency of use they can be equated to potatoes.

Almost every one of us, from early childhood, loves hot cones, bows or tubes with butter sprinkled with sugar on top. With age, tastes change somewhat, and now we cook pasta with mushrooms, bacon, cheese and various sauces, more like Italian pasta.

There are practically countless recipes and methods for preparing this dish, but every housewife has a couple of her family’s favorites in mind. Sometimes pasta with mushrooms can be prepared so tasty and beautiful that it’s not a shame to put it even in the center of a festive table, along with baked duck or suckling pig.

An indispensable part is always the sauce, which perfectly complements the taste of the main dish - pasta with mushrooms. It can be creamy, sour cream, tomato or even spicy garlic - for gourmets. To make the dish even more satisfying, you can add chicken or pork.

Simple and quick recipe

Very simple and quick dish obtained from boiled pasta with fried champignons and onions, sprinkled with any hard cheese. As you can see, the set of products is minimal, but it makes a complete lunch.

Rinse the champignons and chop into thin slices, cutting in half.

If necessary, clean off the top layer. Peel the onion with wet hands and cut into half rings.

Pour the oil into a saucepan, heat it and sauté it until golden brown, add the mushrooms and fry until the moisture has completely evaporated, stirring occasionally.

Place pasta in boiling salted water and cook according to package directions.

We throw them into a colander and put them butter and mix, add fried mushrooms and onions.

Place the pasta with mushrooms on a beautiful flat dish, sprinkle with grated cheese and serve.

Pasta with mushrooms in creamy sauce

If you decide to cook pasta in a creamy sauce, then the best solution would be to use porcini mushrooms; even frozen ones will do. They harmonize perfectly with the soft milky taste and al dente boiled pasta. It will work out restaurant dish, but at home.

Components:

bows – 520 g;
porcini mushroom – 250 g;
cream – 100 ml;
linseed oil – 3 tbsp. l.;
cheese – 150 g;
garlic – 2 pcs.;
onion – 1 pc.

Production: 45 minutes.

Energy value: 105.5 Kcal/100 g.

Thaw the mushrooms completely. To speed up the process, you can pour them in for a few minutes warm water. Cut the mushrooms into cubes, pour oil into the frying pan and fry until the moisture is completely gone.

Peel the onion, chop it, put it in a frying pan and fry. After ten minutes, pour in cold cream, squeeze the garlic through a press and simmer the sauce for seven to eight minutes.

Boil the bows until half cooked, drain through a sieve, transfer to a saucepan with the sauce and cook everything together for another five minutes. You can add a drizzle of olive oil into a pan of water to prevent them from sticking together.

We shift ready-made pasta with mushrooms in cream sauce in a large plate, sprinkle with grated cheese and fresh herbs. If you don't have Parmesan, you can replace it with any other cheese. durum varieties.

Spaghetti with mushrooms in sour cream sauce

There is an opinion that pasta can make you gain weight, and many girls try to avoid eating it. In fact, this opinion is wrong; you can gain weight not from pasta, but from the additions to this dish: mushrooms, sour cream, cheese, butter. But if you eat everything in moderation, then there will be no harm to your figure.

Components:

horns – 300 g;
oyster mushrooms – 220 g;
homemade sour milk – 3 tbsp. l.;
refined oil – 2 tbsp. l.;
salt, pepper - a pinch;
cheese – 220 g;
tomatoes – 2 pcs.;
onion – 1 pc.

Production: 50 minutes.

Energy value: 107 Kcal/100 g.

Fry the diced onion in hot oil until transparent. Wash the tomatoes and grate them. Add the resulting mixture to the onion and simmer until thickened.

Wash the oyster mushrooms and cut them into long strips, sending them along with the tomatoes. Place pasta in boiling water and cook according to package instructions, stirring occasionally.

When the sauce has simmered for ten to fifteen minutes, add homemade sour cream and spices to taste.

We drain the water from the pasta, put it in a saucepan with the prepared sour cream and tomato sauce, mix and cook for another five to seven minutes. At the end there is pasta with mushrooms sour cream sauce sprinkle with grated cheese and leave to brew under the lid.

Pasta with chicken and mushrooms

Shells and chicken are a great combination. This dietary meat, cooked in mushroom sauce, becomes tender, soft and at the same time tasty. It is best to take forest mushrooms: morels or chanterelles, but the usual greenhouse mushrooms are also suitable.

Components:

shells – 400 g;
chanterelles – 300 g;
white chicken meat – 230 g;
cheese – 100 g;
salt - to taste;
cream – 100 ml;
oil – 1 tbsp. l.;
dill - a bunch.

Production: 70 minutes.

Energy value: 101 Kcal/100 g.

We peel the onion and chop it with a special knife, put it in a saucepan and sauté for three to four minutes. Chop the pre-boiled wild mushrooms in half if they are too large. Add to the onion.

We wash the chicken breast and cut it into long pieces, and also put it in the fryer. Mix the whole mixture and simmer for ten minutes. Pour in cold cream, sprinkle with salt and prepared spices and let cook for another six minutes.

Boil the pasta, drain the water and add to chicken and mushroom sauce. Mix thoroughly, cover the pasta with chicken and mushrooms with a thick layer of cheese and dill.

Pasta with mushrooms and cheese

This recipe is quite simple. It is enough to buy a set of products and please delicious dish loved ones for dinner.

Components:

pasta – 350 g;
cheese – 100 g;
mushrooms – 100 g;
margarine – 100 g;
garlic – 2 cloves;
salt, pepper - a pinch;
white wine – 2 tbsp. l.;
milk – 150 ml.

Production: 30 minutes.

Energy value: 108 Kcal/100 g.

Fry pre-washed and chopped mushrooms together with chopped garlic in melted margarine. Boil spaghetti in salted water. Add chilled cream, chilled white wine and spices to the mushrooms. Simmer the whole mass for fifteen minutes, stirring occasionally so as not to burn.

Drain the water from the spaghetti and immediately send it to the finished sauce, mix, add cheese, mix again and let stand under the lid for at least ten minutes to pasta filled with aromas creamy mushroom sauce. If desired, the dish can be sprinkled with chopped cilantro or basil before serving. Delicious pasta with mushrooms and cheese ready to eat.

It is necessary to pour the sauce over the pasta just before serving, so that it does not become soggy and turn into porridge;
It is better to use fresh or chilled chicken meat; if you use frozen, it will turn out tougher;
Experienced cooks advise turning off the heat completely when adding cream to the sauce. This way they will not curl up or separate;
Add pasta with mushrooms to the sauce half-cooked; they will arrive in a hot saucepan.

Enjoy your meal!

Traditionally, spaghetti is prepared with minced meat, cheese, sausages or seafood.

But today we will try to deviate a little from tradition, because spaghetti goes well with mushrooms.

Spaghetti with mushrooms is easy to prepare, and the dish will turn out incredibly tasty and no less satisfying.

Spaghetti with mushrooms - basic cooking principles

It is best to cook spaghetti with champignons or oyster mushrooms. Moreover, today these mushrooms are sold all year round.

In addition to mushrooms and spaghetti, you will need butter or vegetable oil, onions, cheese and garlic.

Finely chopped onion and garlic are fried in vegetable oil until lightly browned. Mushrooms are cleaned, washed and cut into thin slices or pieces. Add them to the onions and continue to fry until all the liquid has evaporated.

In parallel with cooking the mushrooms, boil the spaghetti until tender. Then they are thrown into a colander to drain all the water and transferred to a frying pan with fried mushrooms. Stir, add pieces of butter, cover with a lid and leave for five minutes. Place on plates and sprinkle with grated cheese.

To make the taste of the dish more interesting, add tomatoes, cream, sour cream and herbs.

Mushrooms can be prepared as a sauce. Then, when serving, boiled spaghetti is poured mushroom sauce and served sprinkled with cheese or herbs.

Recipe 1. Spaghetti with mushrooms and tomatoes

Ingredients

fresh tomatoes– 300 g;

olive oil;

fresh mushrooms– 300 g;

onion – 150 g;

salt – 5 g;

spaghetti - pack.

Cooking method

1. Peel the onion, wash it and chop it into small pieces. We clean the mushrooms, put them in a sieve, wash them under running water, dry them with a napkin and cut them into small pieces. Rinse the tomatoes, wipe with a towel and cut into small cubes.

2. Heat olive oil in a frying pan, add chopped onion and fry it until soft. Add the mushrooms and continue to fry, stirring occasionally, for another quarter of an hour. Then add the tomatoes to the mushrooms and fry for another five minutes.

3. Boil the spaghetti in boiling water until tender, adding a little salt. Place the spaghetti in a colander and leave to drain all the water.

4. Place the spaghetti in a frying pan with mushrooms and vegetables and stir. Serve with vegetable salad or pickles.

Recipe 2. Spaghetti with mushrooms and lime

Ingredients

75 ml olive oil;

white pepper and sea salt;

half a pack of spaghetti;

sprig of rosemary;

300 g fresh champignons;

2 cloves of garlic;

Cooking method

1. Remove the film from the champignon caps, place the mushrooms in a sieve and rinse under the tap. Place them on a disposable towel and dry. Cut each mushroom into four parts. Place the champignons in a plastic container. Sprinkle them with freshly squeezed lime juice.

2. Using a fine grater, remove the zest from half the lime and add it to the mushrooms. Salt, season with white pepper and pour with a spoon of olive oil. Close the container tightly with a lid, shake vigorously and leave the mushrooms to marinate for an hour.

3. Heat olive oil in a frying pan. At the same time, place a pan of water, salt it and pour in two tablespoons of oil. Bring the water to a boil and boil the spaghetti in it until tender. Then drain them in a colander and drizzle with olive oil.

4. Peel the garlic and cut into fairly thick slices. Place it in a frying pan with heated oil, fry until golden brown and remove. Place pickled mushrooms in garlic oil and fry until golden brown. Place a mound of spaghetti on a plate, put fried mushrooms on top, sprinkle with finely chopped herbs.

Recipe 3. Spaghetti with mushrooms and bacon in creamy sauce

Ingredients

450 g spaghetti;

black pepper;

300 g bacon;

250 g champignons;

two onions;

fresh herbs dill;

200 ml heavy cream;

100 g Dutch cheese.

Cooking method

1. Cut the bacon into large cubes. Peel the champignons from the film, rinse and dry on a napkin. Chop the mushrooms enough in large pieces. Peel the onions, wash and finely chop.

2. Heat a dry frying pan on the stove. Place bacon strips in it and fry until golden brown. Now add finely chopped onion and fry, stirring constantly, until transparent. Add mushrooms, pepper, salt, stir and fry for another ten minutes until the moisture has evaporated. Pour in the cream, sprinkle everything with finely chopped dill, stir and simmer everything for about five minutes.

3. Boil salted water in a saucepan. Place spaghetti in it and boil until soft. Place them in a colander and leave to remove excess liquid. Transfer the prepared spaghetti to the mushroom sauce, stir and sprinkle with grated cheese.

Recipe 4. Spaghetti with mushrooms Bolognese style

Ingredients

350 g champignons;

1 pack of spaghetti;

1 onion;

a bunch of parsley;

2 cloves of garlic;

400 g tomatoes (canned);

50 ml tomato paste;

300 ml vegetable broth;

10 g dried basil;

100 ml olive oil.

Cooking method

1. Peel the onion and garlic cloves, wash and finely chop. We clean the mushrooms, rinse and dry them on a napkin. Cut them into thin slices.

2. Heat the olive oil in a frying pan and fry the chopped vegetables in it until golden brown. Add two-thirds of the champignons to the pan, mix, sprinkle everything with finely chopped parsley. Fry, stirring constantly, for about ten minutes. Add to mushrooms tomato paste, season with dried basil and keep on fire for a couple more minutes.

3. Pour broth into the pan with mushrooms, add chopped canned tomatoes and bring the sauce to a boil. Turn off the heat, add the remaining champignons and simmer everything together for another 30 minutes. Ready mushrooms sprinkle with chopped herbs.

4. Boil the spaghetti in lightly salted water, place it in a heap on plates, pour mushroom sauce on top and serve with fresh vegetables.

Recipe 5. Spaghetti with mushrooms and spinach

Ingredients

250 g spaghetti;

5 g kitchen salt;

25 ml lemon juice;

5 large champignons;

30 ml soy sauce;

2 tomatoes;

1 clove of garlic;

1 large red onion;

40 ml olive oil;

spinach – 120 g.

Cooking method

1. Boil a fairly large amount of water in a saucepan, salt it, add two tablespoons of olive oil and boil the spaghetti until soft. Place them in a colander and leave to drain.

2. Clean the champignons, rinse them and dry them with a napkin. Cut the mushrooms into small cubes. Wash the tomatoes, scald with boiling water and peel them. Finely chop the tomato. Peel the onion and chop it into small cubes.

3. Heat the oil in a frying pan, add the onion and fry it until transparent. Then add the mushrooms and continue to fry, stirring occasionally, until the moisture has evaporated. Add tomatoes and simmer for three minutes. Pour in soy sauce. Rinse the spinach, dry and cut into strips. Add to the mushrooms, stir and simmer for five minutes.

4. Cut the garlic cloves into slices and place them in a frying pan, add lemon juice, stir and cook everything together for another five minutes. Add the prepared spaghetti to the mushroom sauce, mix gently, cover and leave to simmer for five minutes.

Recipe 6. Spaghetti with mushrooms and shrimp

Ingredients

350 g spaghetti;

5 g black pepper;

100 g cheese;

150 g peeled shrimp;

150 g mushrooms;

4 cloves of garlic;

a glass of heavy cream;

50 g butter.

Cooking method

1. You can use any mushrooms: oyster mushrooms, champignons or wild mushrooms. Peel, wash and dry the mushrooms with napkins. Slice them up large pieces. Peel the garlic cloves and finely chop them. Finely grate the cheese.

2. Melt half the butter in a frying pan. Place garlic in it, fry it for a couple of minutes, add peeled shrimp and continue frying for another five minutes. Add the rest of the butter and mushrooms. Stir and cook for three minutes.

3. Boil lightly salted water and boil the spaghetti in it until tender. Place them in a sieve and leave to remove all the moisture.

4. Pour cream into the frying pan with mushrooms and shrimp, sprinkle everything with cheese and simmer, stirring from time to time, for ten minutes until the sauce thickens. Place spaghetti on a plate and top with mushroom and shrimp sauce.

Recipe 7. Spaghetti with mushrooms and vegetables

Ingredients

200 g spaghetti;

30 ml olive oil;

80 ml soy sauce;

1 bell pepper;

100 g fresh champignons;

200 g white cabbage;

bulb;

garlic – 3 cloves.

Cooking method

1. Finely chop the peeled onion and garlic cloves. Rinse the bell pepper, wipe it, cut out the tail with the seeds and cut into small cubes. Peel, wash, dry and cut the mushrooms into thin slices. Chop the cabbage into thin strips.

2. Boil the spaghetti until tender in boiling, salted water, adding two tablespoons of olive oil. Throw them back and leave to drain all the water.

3. Heat olive oil in a frying pan, add onion and garlic and fry the vegetables until transparent. Add chopped bell pepper and mushrooms. Continue to fry until all the moisture has evaporated. Now add the cabbage to the mushrooms, stir and fry until the vegetables are soft. Pour in olive oil and simmer for two minutes. Place spaghetti in a frying pan with vegetables and mushrooms, stir and sprinkle with chopped herbs. Simmer on the stove for another minute.

Recipe 8. Spaghetti with mushrooms and cheese

Ingredients

400 g spaghetti;

a pinch of chili pepper;

300 g fresh mushrooms;

a pinch of oregano;

150 g cheese;

4 cloves of garlic;

80 ml olive oil.

Cooking method

1. Boil spaghetti in lightly salted water until al dente. Place them on a sieve to drain the liquid.

2. Peel the mushrooms, rinse and dry on a disposable towel. Cut them into slices. Fry them until tender in heated olive oil.

3. Heat the oil in a separate frying pan and fry the garlic cloves in it until golden brown. Take it out and season the oil with oregano and chili. Place spaghetti and fried mushrooms in a frying pan with garlic oil, stir and fry everything together over low heat for about ten minutes. Place the spaghetti on plates and sprinkle the dish with grated cheese.

To prevent spaghetti from sticking together during cooking, add a couple of spoons to the water vegetable oil.

Choose only high-quality spaghetti made from durum wheat.

Don't rinse spaghetti after cooking; real chefs never do that.

You can use any mushroom to make spaghetti with mushrooms. If you don’t have champignons, you can easily replace them with wild mushrooms or oyster mushrooms.

Cook spaghetti in large quantities water, per 100 g of product you need to take at least a liter of water.

Spaghetti is often used to cooking using meat and meat products, with minced meat, or simply boiled as a side dish for meat dishes. However, there are many recipes for spaghetti with mushrooms that go well with them. The dishes turn out amazing exquisite taste, prepare quite quickly.

To prepare the dish, you will need the following components:

pasta – 250 g;
mushrooms – 250 g;
garlic – 1 clove;
bulb;
vegetable and butter;

First you need to chop the onion and garlic. Fry the ingredients in vegetable oil until golden brown, then add the champignons, cut into slices. Fry until all the liquid has evaporated. Cook the pasta. Dry and place them in a frying pan with the prepared pecheritsa. Mix mushrooms with pasta, add butter. Cover the lid and leave to steep for 5 minutes. Before serving the dish, sprinkle with grated cheese.

To give the dish an Italian touch, it is better to use italian pasta, replace butter with cold-pressed olive oil, and instead regular cheese apply parmesan.

Cooking pasta using mushrooms and cream sauce, suitable for both family lunch, and for dinner. The dish can be prepared extremely quickly. Pasta with champignons has delicate taste, very filling. They are best served with light salad vegetables, white wine.

The ingredients for spaghetti with mushrooms in creamy sauce are as follows:

pasta – 350 g;
mushrooms – 300 g;
garlic – 3 cloves;
butter – 25 g;
20% cream – 35ml;
hard cheese – 50 g;
onion – 1 piece;
basil – 3 sprigs;
vegetable oil – 3 large spoons;
pepper;
salt.

The stoves must first be cleaned of dirt. It is better to wipe all the mushrooms with a dampened sponge or rinse quickly under running water. There is no need to soak them when cleaning. Due to their loose structure, pecheritsa quickly absorb water, and during the cooking process the aromas are no longer as natural. Having prepared the mushrooms, you need to chop them into plates.

Peel the onion, chop small cube. Place butter in a heated frying pan. You can add a little vegetable oil, otherwise the butter may burn during heating. Fry the onion until soft and golden brown.

Add the pecheritsa to the onion and cook over high heat, stirring all the time. Fry until fully cooked and browned. Pour in the wine, bring the product to a boil, boiling for 2 - 3 minutes so that the wine evaporates. Then add cream. Cook the mushrooms in the creamy sauce over low heat for about 5 minutes.

While the gravy is being prepared, finely chop the garlic and basil and grate the cheese using a fine grater. When the sauce thickens a little, you can add cheese, garlic, and basil. Mix the ingredients well and boil everything together for 5 minutes. At the end of cooking the gravy, you can add salt and pepper.

While the gravy is boiling down, you need to boil the vermicelli. For 100 grams of pasta you will need 1 liter of water. Cook the pasta. Then drain it in a colander, sprinkle with oil, and stir. To dilute the gravy, you should leave a glass of water in which the pasta was cooked.

Now you can add the cooked pasta to the mushrooms. Stir well. Heat the dish for a minute. If necessary, at this stage you can dilute the sauce with water left from cooking the pasta. Pasta with mushroom sauce can be served.

Recipe for spaghetti with minced meat and mushrooms

To prepare the dish you will need the following ingredients:

pasta – 400 grams;
Pecheritsa – 100 grams;
tomato paste – 100 grams;
minced chicken – 300 grams;
vegetable oil;
salt.

Boil water, add salt, and add pasta to cook. Place the prepared product on a sieve and rinse. Wash the pecheritsa, clean them, cut them. In a heated frying pan, fry the minced meat and mushrooms in vegetable oil. Then put tomato sauce, stir well. Next, you need to pour in half a glass of water. The gravy should come to a boil.

Transfer the pasta to a plate and put the prepared sauce on top. Sprinkle pasta with minced meat and mushrooms with cheese.

Spaghetti with mushroom sauce recipe

Required list of ingredients for this dish:

pasta – 300 grams;
champignons – 150 grams;
sour cream – 2 large spoons;
Dutch cheese - to taste;
allspice - to taste;
bouillon cube - to taste;
onion - 1 piece.

Boil the pasta until done. Chop the onion and pecheritsa and fry until golden brown. Add spices, 2 tablespoons of sour cream, fry a little. Then add half a glass of water and cook for 10 minutes.

Combine pasta with sauce and stir. To taste it is suitable to be served with cheese.

Spaghetti with mushrooms in sour cream sauce

The following components will be required:

hard cheese – 100 grams;
large-sized pecheritsa - 10 pieces;
tomato – 3 pieces;
onion – 1 piece;
paste;
sour cream - half a glass;
olive oil;
spices, salt.

Chop the onion into cubes, fry it, adding oil. Peel the tomatoes and puree them using a blender. Pour into the onion. Simmer until the gravy becomes thick. Cut the pecheritsa into slices and add to the gravy. Add salt and pepper to taste. Simmer until half cooked. Place sour cream in a frying pan, combine the ingredients and simmer for about 5 minutes.

Prepare the pasta, dry it, add to the gravy. Cook with the lid closed for about 10 minutes. Before serving, sprinkle with parsley and cheese to taste.

Pasta with mushrooms and cheese

To prepare the dish you need the following ingredients:

pasta – 400 grams;
fresh pecheritsa – 300 grams;
cheese – 150 grams;
garlic – 4 cloves;
olive oil – 80 ml;
chili pepper to taste;
oregano to taste.

After adding salt to the boiling water, add the pasta and boil. Place the cooked pasta in a colander to drain the remaining liquid. Clean the stoves, rinse and dry. Cut into plates. Heat a frying pan and fry until complete.

Heat another frying pan and fry the chopped garlic cloves until browned. Remove it from the pan, add chili oil and oregano. Then add the pasta and prepared pecheritsy, mix the ingredients, fry everything together for about 10 minutes, reducing the heat.

Ready dish Place on plates and sprinkle with grated cheese.

Pasta cooked with mushrooms turns out tasty and aromatic. Therefore, lovers of traditional spaghetti with meat will appreciate this dish.

You can make it from regular pasta gourmet dish if you add mushrooms. Since the forest product replaces meat, it can be used for lenten or vegetarian menus.

You can make a delicious dish from ordinary pasta if you add mushrooms

If you cook pasta correctly, it will not stick together, will be elastic, aromatic, filling and very tasty. To do this you need to know some nuances:

It is recommended to purchase pasta made from durum wheat. They will not only benefit the body, but will also not stick together after cooking.
For 100 g of pasta or other products, pour a liter of water. Moreover, you should take a spacious container, because when combined with liquid, pasta increases in size.
You need to add salt before placing the pasta in it. Amount of salt to taste.
Dry pasta is immersed after the water boils.
To prevent the dry product from sticking to the bottom of the dish at the beginning of cooking, it should be stirred until the water boils again. It is important to take into account that frequent stirring will lead to sticking and transformation of the mass into a mushy state.
It is important to monitor the cooking time so as not to overcook.
The heat should be medium during cooking and the pan should be open.
After cooking, drain the pasta using a colander.

Pasta can be cooked in a multicooker, setting the “pasta” mode, or using the “steam”, “stew” or “pilaf” program. Cooking time is set as indicated on the package. To prevent the dish from drying out, you do not need to use the heating mode.

Pasta with mushrooms in creamy sauce (video)

How to quickly cook pasta with fried mushrooms

Any pasta size is suitable. You can use spaghetti or vermicelli, large or small pasta. Required ingredients:

400 g mushrooms;
200 g pasta;
onion head;
garlic (clove);
vegetable oil;
salt, herbs, allspice and black pepper.

Step-by-step cooking recipe:

While the pasta is cooking, peel and finely chop the garlic and onion. Then fry them until transparent, but do not fry them until the color changes.
Finely chop the mushrooms and place in a frying pan.
When all the liquid has evaporated, remove from heat and add spices.
Strain the finished pasta, but leave it moist.
Place in a frying pan and stir on the hot stove for a couple of minutes.

Pasta with fried mushrooms

Cooking pasta with dried porcini mushrooms in creamy sauce

Gourmets really appreciate the combination of mushrooms with creamy sauce and pasta. Not only fresh mushrooms are suitable for preparing this dish, but also dried ones. It should be kept in mind that creamy gravies for pasta they are very fragrant from dried mushrooms. One downside to using dried product is that it will take a little longer to cook. The following ingredients will be required:

90 g dry porcini mushrooms;
300 g pasta or spaghetti;
350 ml 10 percent cream;
basil;
vegetable oil;
onion head;
50 g cheese like Parmesan;
garlic and other spices (chosen to taste).

To prepare the dish you should:

Soak dry mushrooms for a couple of hours. Next, boil for a third of an hour.
Drain the water through a colander and cool.
Fry the diced onion until transparent, stirring continuously. The pieces should become soft.
The cooled mushrooms should be cut into pieces the size of beans, added to the onion, evaporated the moisture and fried.
Squeeze the garlic into the mushroom mixture, pour in the cream, salt and pepper.
The sauce should come to a boil. Then reduce the heat and simmer for another 2 minutes.
Place chopped basil there.
Add boiled pasta and stir.

Sprinkle the finished dish with grated cheese on top.

Pasta with dried porcini mushrooms in cream sauce

Easy recipe for pasta with marinated mushrooms and cheese

Marinated mushrooms with pasta can be used as a light side dish or served on their own Lenten dish. The idea of cooking mushrooms will give the meal a festive atmosphere. To implement a simple solution you will need:

150 g pickled mushrooms;
250 g pasta, such as fluted cones;
80 g butter;
several sprigs of fresh dill;
50 g hard cheese.

The simple cooking process includes several steps:

Strain the finished pasta and fry for about 5 minutes, place the mushrooms there and keep on the stove for a couple more minutes.
Sprinkle with dill and crumble with grated cheese.

Macaroni with marinated mushrooms and cheese

Pickled mushrooms can be used to make wonderful cream sauce, which will take no more than half an hour to prepare.

500 g mushrooms;
10% cream;
onion;
butter;
1 tablespoon starch;
Parmesan;
spices.

List of actions:

Brown the onion in a little butter.
Place the washed mushrooms in the pan and sauté for 5 minutes.
Stir starch into the cream and add to the mixture in a frying pan.
Grate the cheese.
Boil the sauce until thick. Then season with spices.

Serve boiled pasta with sauce.

How to cook pasta with chanterelles (video)

Recipe for spaghetti with mushrooms and chicken

It's very easy to cook mushrooms with chicken. The recipe is especially suitable for those who do not like long cooking times. For the dish you will need:

chicken fillet (2 pcs.);
300 g mushrooms;
200 g 20% cream;
150 g hard cheese;
30 g vegetable oil;
bulb onions;
basil, pepper and salt.

To prepare 4 servings you need to take 400 g spaghetti.

Rinse the fillet and let the water drain.
Boil pasta in 3 liters of water with the addition of vegetable oil. Using this trick, the spaghetti will not stick together. Then strain.
Cut the washed mushrooms into small pieces.
Heat the oil and place the prepared mushrooms in the pan. Stir during frying. After 5 minutes, add the chopped onion there. Don't forget to stir.
Cut the chicken breasts into pieces and grate the cheese on a coarse grater.
Mix mushrooms with fillet, lightly fry, add spices and cream. Cover and simmer until the meat is cooked.
Sprinkle with cheese and stir.

Season a small amount basil, remove from heat and place prepared spaghetti in the pan.

Spaghetti with mushrooms and chicken

How to deliciously cook champignons with pasta in a frying pan

If there is no meat, you can cook at least nutritious dish from champignons and pasta or vermicelli. Required Products:

300 g pasta;
500 g mushrooms;
onion head;
50 g butter;
2 tablespoons sour cream;
80 g hard cheese;
sprigs of dill, salt and pepper.

The cooking process consists of several steps:

Cut the caps of the washed champignons into slices and the legs into rings.
Chop and squeeze the onion until soft.
Combine the mushrooms with the onion and fry until the moisture evaporates, stirring occasionally.
Add sour cream and spices. After the mushroom mixture boils, remove from heat after a couple of minutes.
Mix boiled pasta with mushrooms.

Place on a plate and sprinkle shredded cheese on top.

How to quickly cook pasta with mushrooms (video)

Vermicelli with mushrooms and carrots turns out very tasty. The recipe includes:

1 piece each carrots and onions;
champignons 150 g.

Step by step guide:

Prepare the mushrooms by cutting them into strips. Dice the onion and grate the carrots.
Heat olive oil and add mushrooms and onions into it.
After a minute, add carrots.
After the carrots become soft and the onions are transparent, add semi-cooked vermicelli.
Season with chopped garlic.

Mushroom dishes are preferred not only by fans Italian cuisine. This great way diversify your diet, and regular pasta You can replace any others to your taste. As a result, the list of dishes will be impressive.

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Spaghettini		250 g (RUB 70 per 500 g package)
		190 g (190 rub. for 300 g)
		180 g (70 rub. for 300 g)
Parmesan cheese		40 g (RUB 190 for 175 g)
		60 g (100 rub. for 180 g)
Olive extra oil Virgin		4 tablespoons
Fresh parsley		20 g (25 rub. for 40 g)
Garlic		4 cloves (5 rubles)
Lemon		1 teaspoon (10 rubles for 1 lemon)
Salt and pepper

Estimated cost of ingredients as of 03/23/17: 660 rubles

I present to your attention a simple and very delicious recipe, in which pasta, mushrooms and cheese play the main role. In 20 minutes you can cook at home delicious dinner, which does not require any special culinary skills from you.

The cost of the recipe ingredients is average and depends on the type of mushrooms and cheese chosen.

The finished dish turns out appetizing, beautiful and juicy. Butter gives the pasta and mushrooms a shine, and parsley, garlic and Parmesan add a wonderful aroma and taste. You'll like it.

Nutritional value of the recipe“pasta with porcini mushrooms, champignons and cheese”:

Ingredient	Weight in recipe, g	Nutritional value number of grams of ingredient in recipe
Ingredient	Weight in recipe, g	Proteins, g	Carbohydrates, g	Fats, g
Spaghettini	250	35	174	5
Sliced white mushrooms, frozen	190	7	2	3
Frozen sliced champignons	180	8	0	2
Parmesan cheese, 40% Djugas (for 1 serving)	40	14	0	10
Butter, m.d.g. 72.5%	61	1	1	44
	25	0	0	25
Fresh parsley	18	1	1	0
Garlic	15	1	5	0
Total	754	66	183	89

Caloric content and energy value dishes:

Ingredient	Per number of grams of product in the recipe
Ingredient	Calorie content, kcal	Energy value, kJ
Spaghettini	898	3755
Sliced white mushrooms, frozen	66	275
Frozen sliced champignons	48	201
Parmesan cheese, 40% Giugas (Argentina)	137	572
Butter, m.d.g. 72.5%	404	1690
Extra Virgin Olive Oil, ml	225	941
Fresh parsley	6	27
Garlic	22	94
Total	1805	7555

Recipe for “pasta with porcini mushrooms, champignons and cheese.” Detailed step-by-step preparation:

Preparation:

Frozen mushrooms need to be thawed, fresh ones need to be washed. Then you should dry them by placing them on paper towels or leaving them in a colander for a while.

Chop the garlic.

Wash the parsley and chop it.

Place the butter in the freezer to make cutting it easier later.

Three cheese.

Place a pan with 2.5 liters of clean cold water to a big flame. Add 10-20 g of salt and cover with a lid.

Preparation:

Place the frying pan on a large flame. After 3-4 minutes, when it is hot enough, pour 4 tablespoons of olive oil into it.

Next add the mushrooms. Mix.

Add chopped garlic.

Fry the mushrooms for about 8-10 minutes, stirring them occasionally, until golden crust, which you will like.

If the water in the pan boils, then it's time to cook the pasta. Before throwing away the packaging, you need to find the cooking time indicated by the manufacturer on it and cook minus 1-2 minutes from it. I chose spaghettini thin version classic spaghetti, and cooked them for about 4 minutes.

But the most The best way To check the readiness of the paste is to taste it “on the tooth”. It should be al dente, slightly firm inside.

If the mushrooms have acquired an appetizing crust, turn off the heat under the frying pan.

Add parsley.

Squeeze 1 teaspoon of lemon juice. Do not need anymore.

If you are going to eat everything that you have prepared in one sitting, then at this stage add 30-40 g of cheese to the mushrooms and mix. If not, only add cheese to your plate at the end.

Take the butter out of the freezer. Cut 60 g from the package. Cut into cubes and add to the pan with the mushrooms. Mix.

We don’t put the finished pasta in a colander, but place it next to the frying pan.

Take kitchen tongs, a spaghetti spoon, fork or other utensil and transfer the pasta into the pan, stirring the pasta with the mushrooms.

This way, along with the pasta, the water in which they were boiled will also get into the pan. It will help the pasta absorb more of the creamy mushroom flavor and add juiciness.

You can also use a colander. If you throw the pasta on it, first scoop out 1/2 cup of water from the pan and then pour it in parts into the pan.

Mix the mushrooms and pasta thoroughly.

Sprinkle your portion generously with Parmesan.

The recipe for “pasta with porcini mushrooms, champignons and cheese” is ready

Substitutions in the recipe:

Mushrooms

Choose mushrooms to suit your taste and budget. But remember that the more different mushrooms in the recipe, the more interesting and varied the final taste and aroma of the dish will be. I chose quick-frozen porcini mushrooms and champignons.

When buying frozen mushrooms, keep in mind that their natural weight may differ from what is stated on the package.

So after defrosting two bags of mushrooms with a net weight of 300 grams, I received approximately 200 g of porcini mushrooms and 190 g of champignons. After the photos were taken, another 10-15 g of liquid was drained from each species.

When buying champignons in a store, compare the cost of fresh and frozen. It might be better to buy fresh ones.

For the recipe, I used young 2-month Argentine parmesan. It is relatively inexpensive and good enough for sprinkling pasta dishes.

Nowadays there is not much to choose from in stores, so if yours does not have Parmesan, replace it with another hard cheese of your choice, for example, Gouda, Gruyère, Swiss, Belster, etc. will do.

Recipe details:

If you took frozen mushrooms, then before cooking they need defrost and dry. Place on paper towels, keep in a colander or otherwise. If this is not done, then when frying, too much liquid will be released from the mushrooms and they will be boiled, stewed, but not fried.
Mushrooms needed fry in a well-heated frying pan, otherwise they will also start to cook.
If salt and pepper the mushrooms at the beginning of frying, then their final taste will only be better.
Spaghettini in the recipe can be replaced with any other one, for example, spaghetti, bavette, linguine or nests of tagliatelle, pappardelle.