How to make Creamy Mushroom Spaghetti Sauce. Mushroom sauce from frozen mushrooms for pasta: recipes and cooking secrets

Spaghetti and cream sauce is a delicious combination. It's not just Italians who think so. If you add mushrooms to the dish, then you get a real fairy tale! But why only mushrooms? You can add chicken, cheese, spinach and a lot of delicious things to the dish! Here is a selection of the most the best sauces for amazing spaghetti.

Spaghetti with mushrooms in a creamy sauce - general principles of cooking

You can take any cream for making mushroom sauce, the optimal fat content is 10-15%. If the product is above 25%, then it must certainly be diluted with water or milk, otherwise the sauce will turn out to be fatty.

Often, champignons or dried porcini mushrooms are used in such dishes, but they must first be soaked and boiled. It is not forbidden to use fresh forest mushrooms, which give an incomparable aroma, but they must be boiled beforehand in order to reduce the cooking time, as well as protect yourself from poisoning. Mushrooms in most recipes are fried with other ingredients, only after that they are poured with cream.

What can be added to the sauce:

A variety of vegetables (onions, tomatoes, beans, spinach, etc.);

Cheese different types;

Chicken, meat, fish, seafood.

The best way to cook a meal olive oil, often spices and herbs are added to it. Spaghetti is best boiled according to the instructions on the package, as the cooking time depends on the quality of the wheat used. Sauce can be poured over already boiled spaghetti, arranged in portions, or immediately mixed in a pan, warmed up together. If you need to decorate the dish, then greens, canned olives, cherry tomatoes are quite suitable.

The easiest spaghetti with mushrooms in a creamy sauce

For cooking plain spaghetti with mushrooms in a creamy sauce, it is best to use greenhouse champignons, they quickly reach readiness, do not require pre-boiling.

Ingredients

250 g spaghetti;

0.25 liters of cream;

Mushrooms about 200 grams;

25 g cl. oils;

20 ml of vegetable oil;

Salt pepper;

1 s. l. chopped greens.

Cooking

1. Pour vegetable oil into a frying pan, send it to the stove, let it warm up.

2. Cut the washed champignons into small pieces, shift, start frying. As soon as all the juices have evaporated from the mushrooms, we pour butter. Dissolve a piece, fry the mushrooms until golden brown.

3. Add cream, stir, salt and pepper, cover the pan. Stew the mushrooms under the lid for about five minutes so that they are saturated with cream.

4. Boil spaghetti. Drain into a colander, leave to drain for a few minutes.

5. Open the pan with mushrooms, add boiled spaghetti to the creamy sauce, mix with two spatulas.

6. We warm up the dish for just a minute, put it on plates. Decorate with herbs, if desired, supplement the pasta with cheese, for example, grated Parmesan.

Spaghetti with mushrooms in a creamy sauce with cheese and wine

Italian spaghetti recipe in appetizing cream cheese sauce. Wine for the sauce is used only white. A red or pink drink will no longer work.

Ingredients

300 grams of dry spaghetti;

250 grams of champignons;

300 mo cream 10%;

60 ml of white wine;

One head of onion;

Provence herbs;

Two cloves of garlic;

25 g butter;

80 grams of cheese;

2-3 tbsp. l. oils rast.

Cooking

1. Cut the mushrooms into slices, put the champignons in a heated vegetable oil, start frying.

2. After about ten minutes, add the chopped onion, fry the mushrooms together with the vegetable over low heat for about three more minutes.

3. Pour white wine into the pan, evaporate the alcohol.

4. Grind the garlic. Combine with cream, salt, pour mushrooms.

5. After a minute, the cream will begin to boil, put the grated cheese, stir. Waiting for it to melt.

6. Adding Provencal herbs, stir again.

7. Boil spaghetti. You can immediately put them in a pan, stir. Or put on plates. Carefully spread the sauce with mushrooms. We decorate the dish with fresh herbs, a sprig of basil is ideal here.

Spaghetti with mushrooms in a creamy sauce (from dried mushrooms)

From dried mushrooms get the most fragrant cream sauces for pasta. Of course, this dish will require a little more time to prepare, but the result will be simply amazing.

Ingredients

90 g of dry mushrooms;

350 ml cream 10%;

0.3 kg dry spaghetti;

onion head;

2 sprigs of basil;

4 tablespoons of oil;

50 g parmesan or other similar cheese;

Spices, garlic optional.

Cooking

1. Dry mushrooms require pre-soaking before cooking. It is advisable to let them stand for at least three hours. Then we send it to the stove, boil for twenty minutes.

2. Drain the mushrooms into a colander, let the water drain, and they cool down.

3. Cut into cubes one large onion head. Pour into oil, fry until translucent, stirring constantly. The onion should not crunch, so we don’t make a big fire, let the vegetable become soft.

4. boiled mushrooms we cut small pieces, about the size of a bean, spread to the onion, evaporate the water and fry everything together.

5. Squeeze a clove of garlic into the pan, pour in the cream. The sauce needs to be salted and peppered.

6. After boiling the mushrooms in the cream, the fire must be reduced, we simmer the sauce for about three minutes.

7. Chop the basil, throw it into the pan.

8. Add boiled spaghetti, stir. We spread the dish on plates, sprinkle with grated parmesan.

Spaghetti with mushrooms and chicken in a creamy sauce

For such spaghetti with mushrooms in a creamy sauce, you will need chicken fillet, half of one breast is enough.

Ingredients

200-250 g fillet;

150 g of champignons;

320 ml cream;

0.3 kg dry spaghetti;

1 st. l. flour;

20 g of oil;

70 g of cheese;

100 g of onion;

3 art. l. soy sauce.

Cooking

1. Cut the mushrooms. Pour into a frying pan with oil, fry for five minutes.

2. Cut one onion into strips, add to the mushrooms, stir. Cook for about three more minutes.

3. Cut the chicken fillet into strips. Add one spoon to it wheat flour, stir. Transfer to mushrooms. Fry the chicken until cooked through for about ten minutes.

4. Mix cream and regular soy sauce. Pour the dish into the pan.

5. Cover, simmer for about five minutes.

6. Open, check for taste, you can additionally add garlic.

7. We rub the cheese with small chips, spread it to the chicken with mushrooms, stir. We turn off the stove. Let the sauce sit for about five minutes.

8. Cook spaghetti, grease, transfer to plates. Pour creamy sauce with chicken and mushrooms on top, put greens for decoration.

Spaghetti with mushrooms and spinach in a creamy sauce

Spinach is very healthy and delicious product, which goes well with mushrooms, cream, spaghetti. That is why it can often be found in Italian cuisine.

Ingredients

150 g mushrooms;

onion head;

70 g spinach;

30 g of cheese;

280 ml cream;

A clove of garlic, oil, spices;

300 g dry spaghetti.

Cooking

1. Cut mushrooms and onions. If champignons are used, then pre-boiling is not necessary. Other mushrooms are best boiled in water for 15-20 minutes, only then cut.

2. We heat a little oil, immediately put the mushrooms and onions together, cook until soft for about ten minutes.

3. Add chopped garlic clove, stir.

4. Pour the cream with salt and other spices, let the sauce boil for two minutes.

5. Cut the spinach, put it in the pan, stir. We are waiting for the leaves to become smaller, settle.

6. Mix well, boil for a minute, remove the sauce from the heat.

7. Cooking spaghetti, arrange in portions.

8. Top with mushroom and spinach sauce, sprinkle with grated cheese and you're done!

Spaghetti with mushrooms and ham in a creamy sauce

Another popular italian recipe spaghetti, in which, in addition to mushrooms, ham is added. The dish turns out incredibly fragrant and appetizing.

Ingredients

150 g of ham;

150 g of champignons;

A glass of cream;

300 g of paste;

70 g of onion;

Oil, spices;

Cheese for topping.

Cooking

1. Cut the mushrooms into small cubes. Pour the oil into the pan, fry for about ten minutes.

2. Add chopped onion to the mushrooms. Cook together until translucent, about 3 more minutes.

3. Cut the ham into strips or also into cubes, add to the total mass. Cook for a couple of minutes.

4. Pour everything with cream, cover, stew. Do not forget to add salt, at the end we put a little greenery.

5. Spread the sauce with mushrooms and ham on boiled spaghetti, sprinkle with grated cheese, serve.

Spaghetti with mushrooms in a creamy sauce (with peas)

A variant of a very bright spaghetti sauce with mushrooms, green peas. You can use frozen product.

Ingredients

0.2 kg of champignons;

0.5 st. peas;

onion head;

A glass of cream;

25 ml of oil;

50 g cream cheese;

40 g of hard cheese;

Boiled spaghetti, fresh basil.

Cooking

1. Fry the onion and chopped mushrooms until fully cooked in oil.

2. Add green pea.

3. Mix cream and butter soft cheese, salt, pour sauce over the dish. Simmer over low heat for about four minutes.

4. Add grated hard cheese stir until completely dissolved.

5. Put the prepared sauce with peas on spaghetti, garnish with basil.

Spaghetti with Mushrooms in Cream Sauce - Tips and Tricks

High-quality spaghetti made from durum wheat does not merge after cooking, it is not necessary to lubricate the products.

It is important to cook spaghetti in in large numbers water. According to the rules, there should be at least one liter per 100 g of dry product. By the way, you can also add spices to the water, pour a spoon natural oil olives, the taste will be better.

If the cream sauce is too thick, it can be thinned a small amount fresh milk, boil.

Spaghetti in a creamy sauce with mushrooms is another very good example of what even a budget homemade dinner You can cook not only quickly and easily, but also very tasty. The grocery set is more than affordable. The cooking process does not require special culinary skills. But as a result, you get a dish of almost restaurant level. Perfectly cooked spaghetti is just perfect with tender creamy mushroom sauce. A minimum of seasonings and spices is used in the recipe, but believe me, the aroma of the dish is simply incomparable! Impossible to resist!

How to cook spaghetti with mushrooms in a creamy sauce

Let's cook the spaghetti first. To do this, put water in a saucepan on the stove at the rate of 1 liter of water per 100 g of dry spaghetti. After that, bringing the water to a boil, lower the spaghetti into it. Salt them, then crush them a little so that they soften and completely immerse in water.

Boil spaghetti until tender, following package instructions. As a rule, they are cooked for 7-9 minutes. The countdown should begin after boiling. Do not cover the spaghetti with a lid, stir occasionally during cooking so that the pasta does not stick together. Drain the spaghetti in a colander and you're done!

Cream sauce for spaghetti, you can cook in parallel. We first defrost the mushrooms, rinse them with cool running water and put them in a colander, squeezing them slightly. There should be a minimum of water in the mushrooms.

We warm the butter or vegetable oil, put the mushrooms in it and fry them, stirring occasionally, for about 5-7 minutes. If during the frying process the mushrooms give liquid, increase the frying time until the moisture is completely evaporated.

While the mushrooms are roasting, mince the garlic. You can finely chop it, pass it through a press or use a grater - your choice. When the mushrooms are fried, we send garlic to them.

Fry the mushrooms with garlic for just a couple of minutes, add seasonings, pepper and salt to the sauce (all to taste), then pour the cream into the pan.

Let the cream boil in the pan, wait 2-3 minutes after boiling, then pour grated on coarse grater cheese and chopped fresh herbs.

Turn off the stove. Stir the sauce, allowing the cheese to melt and thicken the sauce. Once the cheese is completely melted, the sauce is ready!

Then you can either mix all the boiled spaghetti with the sauce at once and mix, or arrange the finished spaghetti on plates, pouring the sauce on top. Choose the option that suits you best and enjoy a simple but very tasty dish.

Spaghetti in a creamy sauce can be cooked with any type of mushroom. Pasta with porcini or other forest mushrooms will turn out very tasty.

Enjoy your meal!

The most revered dish in Italian cuisine is undoubtedly pasta, made from pasta made from premium flour.

It is so versatile and easy to prepare that all you have to do is boil it, add sauce with mushrooms for spaghetti - and the result is a real delicacy! Not only mushrooms are added to such sauces, but also peppers, tomatoes and even nuts, but cheese and cream are involved in this classic recipe.

How to choose ingredients for mushroom sauce

To get a delicious mushroom sauce, we follow several recommendations given by experienced chefs.

Cream selection

We use exclusively heavy cream: low-fat and fat-free products are not suitable for this dish, as the sauce will not turn out tender and truly creamy.

If not found good cream- use homemade fat sour cream. Unlike its analogue from the supermarket, it does not have sour notes, on the contrary, it is rather sweetish, but there is plenty of fat content.

mushroom selection

If you think that only champignons are suitable for mushroom sauce, then you are mistaken - any mushrooms are suitable for it.

Mushrooms and oyster mushrooms will appeal to those who prefer delicate taste and unsaturated aroma. If you want a vigorous mushroom spirit to come from it, and the taste turned out to be bright, then we use only Forest mushrooms, preferably mushrooms or mushrooms.
Can't buy or harvest fresh mushrooms? Don't worry, frozen will do. The main thing is to defrost them correctly: taking them out of the freezer, put them on a dish, and when they thaw, drain the excess water.

As you can see, choosing the right ingredients and preparing spaghetti mushroom sauce is not at all difficult.

As for serving, it is served hot, poured over pasta, or poured into a gravy boat so that everyone can add as much sauce to their plate as they want. And in addition, you can serve baked chicken fillet. From a delicious hearty lunch or dinner, exuding a seductive mushroom and meat aroma, no one will refuse!

Spicy mushroom sauce for spaghetti

Ingredients for 4 servings

- 450 g + -
- 150 g + -
— 400 ml + -
- 1 PC. + -
- 2 slices + -
- 1 tbsp. + -
- 2 tbsp. + -
- 1 bunch + -
- taste + -
- taste + -

How to make mushroom sauce for spaghetti

We wash the mushrooms: if they are bought at the market, or brought from the forest, then we use a brush when washing - it is important to remove soil residues and debris.
We leave small mushrooms, as is, large - cut into four parts. It is impossible to grind mushroom raw materials: in this recipe, the sauce should be textured, and not in the form of a homogeneous gruel.
Grind the peeled onion and garlic cloves, fry them in a frying pan with hot oil until they begin to brown. You don't need to fry them!
Add mushroom raw materials and simmer. It contains a lot of moisture, so they will stew for about 20 minutes. When the mushroom mass becomes less by a third, we can assume that they are ready.
Season the contents of the pan with black pepper, salt, flour and mix well so that lumps do not form. Fry everything for about 3 minutes, until the mushrooms become golden.
Add cream and simmer the mixture under the lid for another five minutes.
At this time, finely rub any hard cheese. After five minutes, from the beginning of the stewing of mushrooms with cream, add it to the pan. Constantly stirring the mass so that the cheese does not stick around the bottom of the dish, and wait for it to dissolve.

Italian culinary traditions are among the most versatile, thanks to which they are adopted by housewives around the world. Quality pasta and delicious sauce- that's all the wisdom homemade pasta. If you are still cooking regular pasta for a side dish, don't be afraid - experiment more boldly with additives, surprise your relatives!

How to cook pasta with mushrooms

Mushrooms with pasta - one of the most simple ways cook delicious food quickly nutritious dish. It does not require special preparation: vermicelli or spaghetti is in the closet in every home, and champignons are inexpensive in any modern supermarket. A special feature of the dish is an unusual gravy in which champignons are stewed. As a rule, it is creamy or milky white sauce with spices, where many housewives add grated cheese.

In the oven

There are at least three ways to cook horns or butterflies with mushroom sauce: cooking separately (they are mixed before serving), cooking in a slow cooker (pasta is cooked separately, then stewed with champignons in a slow cooker), baking dishes in the oven. Pasta with mushrooms baked in the oven - the most festive option to please guests. Casserole with pasta and in the oven will not only be completely soaked, but browned appetizing cheese crust above.

In a slow cooker

Cooking pasta in a slow cooker is easier and faster than in the oven. For this you need to follow step by step instructions from the photo, adding all the ingredients gradually. The peculiarity of the dish is that there is no need to use different utensils, take time to prepare the sauce separately, then the pasta. Cooking in a multicooker occurs with the help of the programs "Frying", "Stewing": how to cook, the instructions for the technique will tell you.

Recipes with photos

If you don’t know how to cook mushrooms with vermicelli, but really want to try this dish, use the recipe with a photo of each cooking step. This will avoid mistakes in the cooking process, get tasty result. At the end there detailed video, which describes a step-by-step recipe for pasta with mushrooms with understandable comments from the chef.

Servings: 4 persons.
Purpose: for breakfast.
Cuisine: Italian.
Difficulty: easy.

Ingredients:

spaghetti or other type of pasta - 1 pack;
champignons or oyster mushrooms - 200-300 g;
cream 20% - 500 ml;‏
parmesan - 100-150 g;
onion- 1 large;
garlic - 3-4 cloves;
basil;
deodorized oil.

The recipe for spaghetti with mushrooms will be mastered by any culinary specialist who learns how to make a light creamy mushroom sauce. Mushrooms are great, but you can supplement the meal with white or boletus. At proper preparation, such a dish will not only saturate, but also give pleasure. Vermicelli and cream sauce are prepared separately.

Cooking method:

First, prepare the mushrooms, because spaghetti will cook quickly. My, cut into plates. Fry in butter, olive or vegetable oil.
Cut the onion, add to the sauce. Fry until crispy.
Salt and pepper the mixture.
Let's cook the spaghetti.
Add cream to sautéed mushroom mixture. Simmer for 10 minutes over low heat.
Drain the spaghetti in a colander, spread it on a wide dish, pour over the sauce.

with minced meat

Number of servings: 6 persons.
Calorie content of the dish: 1400 kcal.
Cuisine: Russian, Italian.
Difficulty: easy.

This recipe is easy to prepare, satisfying and great nutritional value. If you want to diversify it, then you can add grated parmesan as a finishing element. Pasta casserole with minced meat and mushrooms is another variation. Cooking it in the oven under cheese, you get a fragrant, rich dish. Minced meat can be combined: use chicken, pork or beef. The main thing is that it should be fresh without streaks or added fat.

Ingredients:

champignons - 200 g;
minced chicken or pork - 300 g;
onions - 2 pcs.;
tomato paste - 2 tablespoons;
dill - a bunch;
parsley - a bunch;
allspice, salt - to taste.

Cooking method:

Clear all components. Chop the onion, mushrooms.
It is necessary to fry champignons with onions and meat.
Boil spaghetti.
Drain, form spaghetti nests, pour over the sauce.
Add spices and herbs. Salt.

Cooking time: 40 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 1450 kcal.
Purpose: main course.
Cuisine: Russian, Italian.
Difficulty: easy.

Many people prefer to cook pasta in sour cream sauce because of gentle creamy taste. As a result, the mushroom supplement turns out to be similar to julienne. Sometimes sour cream can be replaced with cream. The dish will turn out less dense and is perfect for children and adults. Spaghetti sauce can be mixed or served separately, depending on preference.

Ingredients:

spaghetti - 500 g (one pack);
sour cream or cream - 100 g;
minced chicken - 200 g;
spinach or dill - a bunch;
grated garlic - optional;
oyster mushrooms - 300 g.

Cooking method:

In this recipe, oyster mushrooms should be boiled (up to 15 minutes) in advance.
Then cook spaghetti (boil according to the standard for up to 8 minutes in boiling water).
In a pan, fry the onion until a crust, then add boiled oyster mushrooms, sour cream, simmer for up to 4 minutes under the lid.
Arrange spaghetti on a platter, pour over the sauce, serve.

In creamy sauce

Cooking time: 30 minutes.
Servings: 4 persons.
Calorie content of the dish: 2300 kcal.
Purpose: for breakfast.
Cuisine: Italian.

Pasta with cream and mushrooms is an amazing combination of products, thanks to which in just half an hour you can enjoy a simple dish with great taste. Mushrooms stewed in a creamy cheese sauce retain their flavor and give the dish a special nutritional value. At the same time, such spaghetti is prepared quickly and easily according to the photo, no special culinary skills are required.

Ingredients:

pasta (any to your taste) - 300 g;
champignons - 400 g;
cream - 400 ml;
cheese (can be processed) - 180 g;
onion - 1 pc.;
salt, pepper, seasoning - to taste.

Cooking method:

Bring the water to a boil, throw in the horns.
While they are cooking, start the sauce. Pour sliced mushrooms into a preheated pan, stir until mushroom juice appears in the pan. We send the chopped onion (you can slightly salt and pepper the future sauce, add oil). We leave to fry until cooked.
We send cream to the ingredients in a frying pan, twist the fire a little and leave for 3-5 minutes. Remove the sauce from the stove and sprinkle with grated cheese, add required amount salt, pepper and seasonings for the perfect taste.
Pour the pasta with mushrooms, leave for a while.

With chicken

Number of servings: 6 persons.
Calorie content of the dish: 1350 kcal.
Purpose: main course.
Cuisine: Russian, Italian.
Cooking Difficulty: Easy.

The recipe for pasta with mushrooms and chicken involves the use of minced meat or finely chopped cubes of meat. In the Soviet years, the recipe for navy-style horns would be popular, but you can make the dish more saturated. You can use creamy sauce, spices, aromatic herbs. Chicken meat can be separately fried until a crust forms. Vermicelli with chicken and mushrooms in a creamy sauce, served hot.

Ingredients:

spaghetti from durum varieties wheat - 400 g;
chicken fillet - 2 pcs.;
mushrooms - 250 g;
onions - 2 onions;
hard cheese for serving - 200 g;
cream - 100 milliliters;
serving greens (dill) - a bunch;
spices, salt - to taste.

Cooking method:

Pre-fry the chicken fillet, cut into cubes, along with onions. Put the dried mushrooms and simmer.
Cook spaghetti al dente (up to 7 minutes in boiling water).
Ready meat dish add the cream and leave covered for 20 minutes. Serve with greens, pre-salt, pepper, sprinkle with grated cheese.

With meat

Cooking time: 45-50 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 1500 kcal.
Purpose: main course.
Cuisine: Russian, Italian.
Cooking Difficulty: Easy.

A dish such as pasta with meat and mushrooms in the oven is an analogue traditional version in a navy way. Here, the pork will be cut into cubes, and the result of cooking will be the formation of a fragrant cheese crust under the meat and sauce with fried onions. This is the best option for lunch or dinner for the whole family. It takes about 40 minutes to cook (most of the time is cooking meat and baking). Spices in the form of cardamom, ginger or sesame are best suited for meat.

Ingredients:

spaghetti - 1 pack (400 g);
pork (without veins) - 300 g;
mushrooms - 200 g;
vegetables (greens) - for decoration;
grated hard cheese - 150 g;
spices and salt - to taste.

Cooking method:

The first step is to fry the meat with onions and mushrooms. The latter will start up the juice, and at the end you can cover the pan with a lid to form a broth (it can then be drained or used for other purposes).
Boil spaghetti.
Finely chop the greens, adding to the fried meat and mushroom preparation.
Combine components. Put in a pan, add cheese. Lightly grease with mayonnaise or sour cream. Bake up to 20 minutes.

With cheese

Cooking time: 40 minutes.
Servings Per Container: 4.
Calories: 1200 kcal.
Destination: lunch / dinner.
Cuisine: Italian.
Difficulty: easy.

Macaroni with cheese and mushrooms deserve the attention of even the most demanding gourmet. In addition to cheese, it is recommended to use milk or cream, sour cream, garlic for the sauce. Mushrooms can be chosen as champignons, as well as inexpensive oyster mushrooms, which are in every supermarket. The recipe itself requires special care and simple steps in a certain order.

Ingredients:

any kind of pasta - 400 gr;
fresh champignons - 400 gr;
garlic - 2 heads;
sour cream - 3 tablespoons;
cream / milk - 200 gr;
butter - 10 gr;
hard cheese - 100 gr;
spices: salt, pepper, ground coriander.

Cooking method:

Wash the mushrooms, cut into plates, put in a preheated pan.
Boil vermicelli al dente (until half cooked), drain, rinse, cover.
Add finely chopped garlic, stir.
Add sour cream, mix.
Pour in cream or milk, pepper, add coriander and any dried herbs (oregano, basil) to taste.
Pour the pasta, mix, if necessary - add a little more liquid (milk, cream, water), add a piece of butter. Cook covered, stirring occasionally, for five minutes.
Grate the cheese, sprinkle the vermicelli in the pan, turn off the heat, cover with a lid until the cheese is melted. You can garnish with a sprig of thyme or spinach leaves.

With tomatoes

Cooking time: 40 minutes.
Servings: 2 persons.
Calorie content of the dish: 850 kcal.
Purpose: for dinner.
Cuisine: Italian.
Difficulty of preparation: easy.

Tired of the usual pasta for dinner? We offer to diversify them with vegetables! Prepare simple and tasty dish Italian cuisine- spaghetti with mushrooms and tomatoes. This is a classic hearty vegetable dish that does not require special products and is very easy to prepare. If there are mushrooms and tomatoes in the refrigerator, tomato paste or thick tomato juice, some cheese and paprika, zucchini - be sure to cook pasta with vegetables.

Ingredients:

spaghetti - 250 g;
champignons - 200 g;
onion - 50 g;
tomatoes - 60 g;
zucchini - 60 g;
pepper (paprika) - 1 pc.;
parmesan - 100 g;
olive oil - 50 ml;
basil;
salt, pepper - to taste.

Cooking method:

Wash oyster mushrooms or champignons thoroughly, cut into small pieces.
Peel the onion, cut the pepper into 2 parts, remove the seeds, dip the tomatoes in hot water for a few seconds, remove the skin. Cut all these ingredients into cubes.
Heat the pan, fry the onion in olive oil.
Pour fresh mushrooms, fry them, stirring, for 10-15 minutes.
When the mushrooms are browned, add pepper, tomatoes, zucchini. Fry for another 5-7 minutes, stirring. Then salt and pepper.
Put a container of water on the fire, salt. When the water begins to boil, add spaghetti and cook until tender (6-8 minutes).
Spaghetti shift to vegetables, mix. Remove from heat, cover with a lid.
Grate parmesan on a fine grater.
Arrange the pasta on plates, sprinkle with cheese, garnish with basil leaves.

With dried mushrooms - recipe

Cooking time: 45 minutes.
Number of servings: 6 persons.
Cuisine: Russian, Italian.
Cooking Difficulty: Easy.

The main difference is that pasta with dried mushrooms is prepared without the addition of a fresh component. Taste qualities may differ slightly, since not champignons are used, but white or boletus. You can buy them in a store, in the market from a familiar merchant, or dry them yourself. The cooking time does not take into account the fact that the boletus must first be soaked. Leave them overnight in salt water.

Ingredients:

rigatoni - 300 g;
dried boletus - 200 g;
onion - 1 head;
frying oil - 1 tablespoon;
salt - to taste.

Cooking method:

Boletus must first be soaked in salt water to make them softer and more tender.
Prepare a classic fried onion in a pan with oil and spices.
Add the mushrooms there, after cutting them into small pieces.
Cook spaghetti in salted boiling water.
Connect all the components, decorating dried dill or other greens. You can add grated cheese.

Cooking time: 45 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 1200 kcal.
Purpose: for lunch, dinner.
Cuisine: Russian, Italian.
Cooking Difficulty: Easy.

Pasta Casserole with Ham and Mushrooms is another cooking variation classic recipe. The ability to add spice due to ham and spices will give a new taste to simple, at first glance, ingredients. Ham should be cooked in a pan with onions until golden brown. Ready meal served on a table decorated with herbs and cheese.

Ingredients:

spaghetti - 1 pack;
champignons - 200 g;
ham - 200 g;
cheese - 100 g;
spices and salt - to taste;
oil for frying - 2 tbsp. spoons.

Cooking method:

Pre-cut the components.
Saute the mushrooms until the liquid has evaporated. Add ham and onion, fry until golden brown.
Boil the pasta for 8-10 minutes.
Mix the ingredients, season with spices, sprinkle with cheese.

Sauce Secrets

To cook juicy and fragrant vermicelli with mushrooms, you should follow a few simple rules and recommendations.

If you want to make a sauce, you should add liquid heavy cream from 20-30% fat.
Pasta should be selected only from durum wheat. Boil them for no more than 8 minutes so that they turn out elastic and do not fall apart in a plate.
It will be delicious if you add forest mushrooms, pigs or nigella.
Mushrooms should be cooked in a pan until they release juice. Bring the liquid to complete evaporation. Only then add cream and other ingredients.
The aroma is given by such greens as dill, cardamom, rosemary, basil.
A clove of garlic will spice up the dish. Nuts can be added to pasta sauce.
If you want to make it thicker, then add sour cream to the pan with ready-made champignons and fried onions to stew everything together.

Check out other recipes.

Video

Properly made champignon sauce can decorate any dish and bring new notes of piquant flavor to it. It is relatively easy to cook, because home conditions allow you to do it quickly, using fresh or frozen mushrooms. The secrets of cooking champignon-based sauces lie in the choice of products and their processing.

How to make mushroom sauce

In order to properly and tasty prepare champignon-based mushroom sauce, you need to choose the main component. Fresh, dried or ready-made frozen mushrooms are suitable. You can take them solo or combine with others - white, chanterelles, mushrooms or oily. The options are unlimited. Mushrooms are thoroughly washed, cleaned, if necessary, of dirt and films, crushed and, if desired, fried to enhance the taste.

heat treatment can be combined with onions to get a richer taste. You can use vegetable oil or butter for frying. In this case, mushroom and onion slices are fried until excess moisture evaporates, and then they are poured with broth (mushroom, vegetable or meat), sour cream, cream or mayonnaise. Seasonings add salt and black ground pepper. Mushroom sauce goes well with garlic, herbs, horseradish.

Particular attention should be paid to spices - there can be an unlimited number of them. Thyme, rosemary, Provence herbs, allspice are best suited for mushroom sauces. In addition to spices and seasonings, it is allowed to put cheese, tomatoes, apples in mushroom sauces. You can thicken the consistency with flour, herbs or eggs.

A creamy sauce with champignons or sour cream / mayonnaise / milk is cooked a little longer than classic white, because it needs to be boiled down to the required density. It is best to do this in a saucepan: sauté flour, pour mushroom broth boil the mushrooms. Add onions, a pile of spices, pour cream or sour cream, let it boil and leave to languish, serve with pasta or chicken.

Mushroom sauce - recipe

All chefs will appreciate step by step recipe mushroom sauce with a photo, which will help create a pleasant taste and appearance gravy that goes well with most dishes. Universal kitchen fill will decorate the taste of pasta, set off tender chicken meat, the aroma of pork and beef. Vegetarians or those who are losing weight will also appreciate the meatless champignon sauce, because it is good for proteins, but does not contain animal ingredients.

From champignons

Cooking time: half an hour.
Servings: 10 persons.
Calorie content of the dish: 172 kcal.
Destination: for lunch.
Cuisine: author's.

The champignon mushroom sauce presented below is called white, it differs simple manufacturing and rich unusual taste. It is based on fresh mushrooms and butter, poured from milk with spices. This gravy is suitable for poultry or fresh vegetable cutting, from additional components, spices and green onion, which is easily replaced with parsley or dill.

Ingredients:

champignons - 0.7 kg;
butter - 40 g;
onions - 1 pc.;
milk - liter;
flour - 60 g;
black pepper - 2 g;
green onions - 4 stalks.

Cooking method:

Rinse the mushrooms, cover with water, boil. Salt, cook for 15 minutes at a low boil.
Peel the onion, chop, do the same with mushrooms.
Melt the butter, sauté the onion slices for four minutes, add the mushroom slices, simmer.
Pour in the flour, pour in the milk, stir thoroughly to avoid the formation of lumps, you can filter if desired. On low heat, bring to a boil. It is not necessary to cover with a lid.
Chop the green onion, season the sauce. Transfer to a separate bowl or immediately pour steamed meat or fish.

Creamy

Cooking time: half an hour.
Servings: 3 persons.
Calorie content of the dish: 177 kcal.
Purpose: for dinner.
Cuisine: author's.
Difficulty of preparation: medium.

Creamy mushroom sauce goes well with pasta serves as an excellent fill, which emphasizes the taste of products. The special flavor of the gravy is created by the used nutmeg, hard cheese and garlic. Mushroom sauce with cream has a slight sourness due to the use of lemon juice and traditional spices.

Ingredients:

fresh champignons - 150 g;
cream 10% fat - a glass;
butter - 50 g;
onion - 1 pc.;
processed cheese- 20 g;
nutmeg - a pinch;
Italian herbs- a pinch;
garlic - a slice;
lemon juice- 20 ml.

Cooking method:

Melt the butter, fry the chopped onion on it until it is uniformly transparent, salt and pepper.
Wipe the mushrooms with a damp cloth, cut into slices, fry until lightly browned.
Pour cream over mushroom slices, season with spices. Stir thoroughly, simmer over medium heat for 20 minutes, so that the sauce evaporates a little and thickens.
Add cheese grated on a fine grater, leave until completely melted, pour in lemon juice, add garlic chips. You need to give him a couple of minutes to saturate.

With sour cream

Cooking time: half an hour.
Servings: 4 persons.
Calorie content of the dish: 179 kcal.
Destination: for lunch.
Cuisine: author's.
Difficulty of preparation: medium.

Mushroom sauce with sour cream turns out to be very attractive and suitable for seasoning many delicacies - from meat to fish. You can use for cooking not only fresh, but pickled mushrooms - this way the gravy will turn out to be more spicy and rich. From spices it is good to use Bay leaf and parsley. Mushroom gravy with sour cream will appeal to everyone who tries it.

Ingredients:

champignons - half a kilo;
onions - 2 pcs.;
sour cream - 100 ml;
flour - 20 g;
vegetable oil -80 ml;
bay leaf - 2 pcs.;
water - 100 ml;
parsley - 2 stalks.

Cooking method:

Rinse the mushrooms cold water, cut into slices half a centimeter thick, similarly cut the onion into half rings.
Preheat the pan, pour in the oil, fry the onion first until golden, then add the mushroom slices, fry for five minutes. Salt, pepper, add flour.
Put sour cream, stir, pour in water. Simmer for 15 minutes, covered, using moderate heat. Season with bay leaf five minutes before cooking, garnish with herbs, you can try different types.

with mayonnaise

Cooking time: half an hour.
Servings: 4 persons.
Calorie content of the dish: 182 kcal.
Purpose: for dinner.
Cuisine: author's.
Difficulty of preparation: medium.

Mushroom sauce with mayonnaise is high in calories, but at the same time serves as a source of useful nutrients. Fat in mayonnaise filling gives a special softness and tenderness, which goes well with carrot-onion frying and tomato sauce taken as additional products. Mayonnaise is better to take with an average fat content.

Ingredients:

fresh champignons - 350 g;
onion - 1 pc.;
carrots - 1 pc.;
parsley - 30 g;
salad mayonnaise - 50 ml;
bay leaf - 1 pc.;
ketchup - 30 ml.

Cooking method:

Rinse the champignons well with cold water, put them in a colander to drain excess moisture, cut into thin slices.
Peel the carrots, grate coarsely, chop the onion into small cubes.
Heat the oil, fry the onion until golden brown, add the carrots, fry for a couple of minutes.
Send the mushroom slices there, simmer under the lid until the mushrooms are half cooked.
Season with bay leaf, black pepper, salt. Simmer for six minutes.
Pour in mayonnaise, ketchup, after two minutes finely chopped greens. Simmer for two minutes, serve with potatoes, spaghetti or rice.
Ketchup can be replaced with tomatoes chopped with a blender or tomato paste diluted with water in a ratio of 1:1.

With milk

Cooking time: half an hour.
Number of servings: 6 persons.
Calorie content of the dish: 175 kcal.
Destination: for lunch.
Cuisine: author's.
Difficulty of preparation: medium.

Mushroom mushroom sauce with milk goes well with fresh or stewed vegetables, makes sauté or stew of them more tasty and fragrant. For manufacturing, you can take fresh or dry champignons, mix them with porcini mushroom powder to enhance the taste. Universal dressing perfectly emphasizes the freshness of products, makes their aroma recognizable and spicy.

Ingredients:

milk - a glass;
champignons - 600 g;
dried porcini mushrooms - 100 g;
onions - 2 pcs.;
flour - 40 g;
vegetable oil - 40 ml.

Cooking method:

pour porcini mushrooms warm water for 20 minutes, rinse, cut. Fresh champignons chop, do the same with onions.
Fry the onion with mushroom slices until soft and the liquid evaporates, pass the flour in another pan, mix with dry mushrooms.
Fry for a minute, pour in milk, season with spices. Boil, serve with vegetables or over steak.

From frozen mushrooms with sour cream

Cooking time: half an hour.
Servings: 2 persons.
Calorie content of the dish: 179 kcal.
Purpose: for dinner.
Cuisine: author's.
Difficulty of preparation: medium.

Mushroom sauce from frozen mushrooms with sour cream is easy to make, because it does not require defrosting the components. You can even freeze food for future use, and then use it in winter. You just need to pour them into the pan and bring them to readiness, you don’t even need to cut them. The exquisite aroma of the filling will make any dish even tastier, it causes appetite, household members are able to sweep away its portion very quickly.

Ingredients:

frozen champignons - 300 g;
egg yolks - 2 pcs.;
vegetable broth - 100 ml;
wheat flour - 20 grams;
sour cream - 150 ml;
butter - 40 g;
lemon juice - a couple of drops.

Cooking method:

Melt the butter, fry the mushrooms.
Pour flour into cold broth, stir, pour mushrooms, salt, pepper.
Combine sour cream with yolks, beat for a couple of minutes, pour in lemon juice.