Pasta with mushrooms is one of my favorite dishes. It is not difficult to prepare it. A simple set of ingredients makes it affordable for frequent use. Champignon and tender cream sauce with the aroma of Italian herbs make an ordinary dinner a holiday. And if served with this dish, then it is simple homemade dish will turn into a gourmet treat for suddenly arriving guests.
You will need: (4 servings)
- champignons 400-500 gr
- onion 2-3 pcs
- vegetable oil for frying 100 ml
- cream 20% 0.5 l
- white dry wine 0.25 cup
- ground black pepper
- dried italian herbs
- pasta 250-300 gr
- Parmesan cheese 50 gr
Step-by-step photo recipe for cooking pasta with mushrooms:
For this dish, I use a pasta called. This is my favorite type of pasta, but you can use spaghetti or any other type of pasta.
In a large saucepan (at least 5 liters) bring the water to a boil, add 2 tsp salt And 1 tbsp vegetable oil. Put the pasta in the pot and stir so it doesn't stick to the bottom.
Cook the pasta according to the time indicated on the package. I have 3 minutes. Do not cook the pasta longer, even if it seems hard to you. Don't forget that it will combine with the sauce and absorb the extra moisture.
Before throwing the pasta into a colander, pour some water (1 cup), in which it was cooked, is a wonderful starchy broth that you can add to the sauce if necessary.
Drain the water put the pasta in a colander.
Put the pasta back into the pot add 2 tbsp. vegetable oil, stir and forget about it for a while.
Now take care of the sauce for which you need to fry the mushrooms.
Advice: when buying mushrooms, take with a margin. For pasta, you need only 400 grams, and you take a kilogram or even more. Because the fresh mushrooms not stored for a long time, then cook them all at once - cut and overcook. Use the necessary part immediately, and cool the remaining fried mushrooms, transfer to a container, close and put in the freezer. There they can be stored for a long time and at the right time they can be added to soup, sauce or cooked with them without defrosting. This saves a lot of time.
Pasta Sauce
Gently clean the mushrooms from soil and debris with a brush, rinse under running water and drain in a colander to dry.
Chop two large onions and mushrooms. In large champignons, it is better to remove the leg.
Heat vegetable oil in a frying pan and fry the onion in it.
Add and fry with onions. Stir and watch not to burn.
After 20 minutes, the mushrooms will be ready, salt and pepper them. Add to them dry white wine. It's not necessary, but I always add wine that's specifically kept in the fridge for cooking. Let wine with mushrooms will boil for 3 minutes. During this time, the alcohol will completely evaporate, leaving only the sourness and aroma.
Now add to the pan cream if needed, salt and pepper. Keep in mind that Parmesan, which contains salt, will also be added to the sauce.
Stir and let the sauce simmer over low heat for 5 minutes.
Add dry Italian or Provencal herbs, stir, let the sauce simmer for another minute.
Add a tablespoon of grated cheese. Mix well. Taste and add salt and pepper if needed.
Now you need to put the boiled pasta in the sauce.
Mix the pasta with the sauce well so that it is completely covered with it. If the dish seems thick to you, add some of the water that you left when cooking the pasta. Pasta with sauce should boil and you can turn off the fire.
Pasta should be served immediately, and if you need to wait, then better pasta do not mix with the sauce, because it gets wet and loses elasticity. Separately, both pasta and sauce will keep well in the refrigerator even until the next day. Then you put the pasta on a plate and pour over the sauce, heat it up in the microwave and let everyone stir it.
On home kitchen often there are situations when you have to warm up yesterday's dinner, so keep the water in which the pasta was cooked in the refrigerator. It will be possible to dilute the sauce that has thickened during storage.
Usually served with pasta parmesan cheese, which is rubbed on a grater or cut into thin slices. And you can serve pasta with mushrooms and cream sauce olive oil with white truffle, a few drops of which will give the dish a bright cheese- mushroom flavor .
Bon appetit!
Heat the vegetable oil in a frying pan and fry the onion in it. Add mushrooms and fry together with onions for 20 minutes, salt and pepper. Add wine and cook 3 minutes. Add cream to skillet; let simmer for 5 minutes. Add dry Italian or Provence herbs, stir, let the sauce simmer for another minute. Add a tablespoon of grated cheese, mix well, add, if necessary, salt and pepper.
Put the boiled pasta into the sauce, mix well and bring to a boil.
In contact with
Creamy mushroom sauce for pasta or spaghetti is sure to please you with its mild taste. Even boring pasta will sparkle with a new taste! It can be served separately with pasta, or as a side dish for meat. Or maybe just bread!
This sauce just "flies away" for me, it turns out so tender and tasty. white sauce . And it's easy to prepare!
Sauce with mushrooms recipe with photo
Cut a medium sized onion into small cubes and fry sunflower oil 5 minutes until golden. Wash mushrooms, clean and cut into small cubes. We send to fry to the onion. Mushrooms will first release juice, we need to evaporate it and then lightly fry them.
When the mushrooms are fried, add the cream and stir. I also put 10 grams of butter. This will give a very tasty note!
Next, I put dried parsley, or you can add either basil, or ground black pepper, or oregano. Then you will have 4 different sauces to taste! Experiment.
I'll stick with parsley. I add some salt. Let the sauce simmer for 5 minutes.
Adjust the thickness of the sauce to your liking. If it turns out thick sauce then add some boiled water. If, on the contrary, the sauce turns out to be liquid, then add a teaspoon of flour. And do not be afraid of lumps, even if they are, then 1-2 minutes, stir and you will get the sauce of the desired density.
Sauces don't like to "wait" for pasta. It wonderfully envelops the pasta only from the fire. Pieces of mushrooms will linger on corrugated pasta, as in my photo. So try to cook them at the same time.
Video recipe "Mushroom sauce for pasta or pasta? White sauce."
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
Cream for cooking mushroom sauce you can take any, 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 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 mushrooms in heated vegetable oil, and 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. Add Provence 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 is often 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.
Not sure what to serve with pasta or another side dish? Mushroom sauce made from frozen mushrooms will become the perfect complement any second course. It is prepared quite simply from a minimum set of products. And our recipes will help you create a real culinary masterpiece.
"Mushroom" secrets
Do you have frozen mushrooms in the fridge? Today we will tell you how to make mushroom gravy from them without much effort. It will harmoniously complement the taste of pasta, buckwheat porridge, rice and potatoes. By the way, according to the recipes below, you can prepare gravy not only from frozen, but also from fresh and even salted mushrooms.
Read also:
But before we go to the kitchen, let's take a look at the tips of experienced hostesses:
- Sour cream or cream can be used as a liquid base for mushroom gravy. And to reduce the calorie content of the dish, replace them with milk.
- To give refined taste you can put a little tomato paste in the gravy. It is better to add it before dairy products.
- The taste of mushroom sauce can be supplemented with vegetables - carrots and onions, as well as fresh and dried herbs.
- If you like spicy and savory dishes, put a little chili pepper in the gravy.
- It turns out very tasty gravy from mushrooms with melted cheese. However, before adding the cheese to the sauce, it must be poured with filtered water and beat with a blender until smooth.
Mushroom gravy from champignons is especially delicious. To prepare it, we need a frying pan with high sides. Mushrooms should not be defrosted beforehand, we need them solid. You can serve such gravy not only with pasta, but also with potato slices, meat rolls and even meatballs.
Compound:
- 150-200 g frozen champignons;
- 100 g of processed cheese;
- onion head;
- 250 ml of milk;
- refined vegetable oil;
- table salt and spices.
Cooking:
- We put the frozen mushrooms in a regular bag and go through them with a chop kitchen hammer. Mushrooms should crumble inside the bag.
- Put the mushrooms in the pan with the onions and fry until cooked. Do not be afraid that the mushroom pieces will be of different sizes, because in the end we will get a thick and tasty sauce.
- Now add milk to the pan and bring it to a boil, and then reduce the level of the burner.
- We rub the cheese on a fine grater and spread it to the rest of the ingredients. Stir the sauce until it is completely dissolved.
- Season the gravy with salt and spices, simmer for 2-3 minutes and remove the pan from the heat. If desired, you can add chopped greens - dill or parsley.
- Our gravy is ready, it needs to be cooled a little so that it thickens, and then you can serve it to the table with your favorite side dish.
Gourmet porcini mushroom sauce
Mushroom pasta sauce can be real culinary masterpiece if cooked with white wine and cream. By the way, according to this recipe, you can make a sauce from fresh mushrooms. Shall we try?
Compound:
- 0.5 kg frozen white mushrooms;
- 2-3 onion heads;
- 250 ml of white wine;
- 500 ml heavy cream 33%;
- dill sprigs;
- 50 g butter;
- ground black pepper;
- salt.
Cooking:
- Wash frozen mushrooms cold water and put in a colander to get rid of excess liquid.
- We clean the onions and cut into beautiful rings or half rings. Saute the onion in butter until tender. It usually takes ten minutes.
- Now add wine to the pan, bring to a boil and reduce the heat. We continue to simmer the onions for five to seven minutes.
- Mushrooms cut into small cubes and spread to the onion. Fry on the middle level of the burner so that all excess liquid comes out of them.
- Season the sauce with salt and pepper, add cream.
- Simmer the sauce over low heat for about half an hour. Don't forget to stir the sauce.
- A few minutes before the end of the cooking process, put the chopped dill into the pan.
- Serve mushroom sauce with pasta.
Preparing lean sauce
From frozen mushrooms, you can cook a fragrant and tasty lean gravy. It diversifies the daily menu of those who adhere to diet food. Instead of cream and sour cream, we will add tomato paste and water. Determine the amount of liquid based on how thick you want the sauce to be.
Compound:
- 0.5 kg of frozen mushrooms;
- carrot;
- onion head;
- 2-3 tbsp. l. tomato paste;
- filtered water to taste;
- vegetable oil;
- 3-4 st. l. sifted flour;
- table salt and spices.
Cooking:
- Put the frozen mushrooms in a pan and fry, stirring, until all excess liquid comes out of them.
- Then add vegetable oil and fry the mushrooms until golden brown.
- We clean the vegetables, rub the carrots, and finely chop the onion.
- We spread the vegetables to the mushrooms and sauté until they become soft.
- In a separate frying pan without adding oil, fry the sifted flour until golden brown. Do not forget to stir it all the time so that it does not burn.
- Add water to the flour, bring to a boil and reduce the heat, and then put the tomato paste into the pan.
- Mix everything and simmer the sauce for 3-5 minutes.
- Now add the sauce to the pan with mushrooms and vegetables, season the gravy with salt and spices and simmer until it thickens.
- Serve mushroom gravy with a side dish, fish or meat.
Italian pasta from hard varieties wheat are known all over the world, pasta with tomato sauce is the hallmark of Milan, spaghetti with cheese enchants all lovers of delicious food. Stop, Italy undeservedly took the glory of pasta for itself, because the first pasta was made by the ancient Egyptians, drying unleavened flour cakes in the hot sun. Such supplies were boiled in a boiling cauldron and were considered the food of the poor. And magnificent tomato sauce appeared only in the 17th century, when tomatoes were imported from America. Mushroom dressings were perfectly prepared by French chefs, so spaghetti can be safely called an international dish. Restaurant cooks know hundreds of options for cooking pasta, and most importantly - sauces, dressings, mousses served with spaghetti, they make the taste of the whole dish. How to make mushroom sauce for pasta at home so that no one can tell the difference home cooking from restaurant delights? Mushroom gravy is unique in that it is almost impossible to spoil it, and if you diversify the sauce with some ingredients, you can safely count on getting an Oscar in the field of cooking from family and friends.
Basic Recipe
Mushroom sauce for pasta is prepared in 30 minutes, this time is just allotted for cooking the spaghetti itself. To create a masterpiece, you should take a small package fresh champignons, these mushrooms are available to everyone and are sold all year round. We can do without cleaning, it is enough to cut the mushrooms into large strips, fry in a hot dry frying pan, thereby removing all excess moisture. Then, in butter, bring the champignons to a golden color, attach a few onions to them, salt, sprinkle with nutmeg. Prepare white sauce in a separate pan: lightly fry a few tablespoons of flour with dry herbs, add butter, cream, a few tablespoons of white wine, mix everything thoroughly, simmer for several minutes. The prepared dressing is sent to the vegetables, the sauce for the pasta is ready.
Has its own secrets. When preparing a dressing mixture, you should choose cream with a high fat content. Particular attention should be paid to spices. Caraway, nutmeg, Provencal herbs, dried dill bring the sauce to perfection, accentuate the mushroom flavor and whet the appetite. roasted sunflower seeds sunflowers, pre-blended in a blender, add a zesty, spicy note to a symphony of flawless dressing.
Variations with cheese
Cheese is the best friend of mushrooms, and such a tandem will make mushroom gravy so tasty that homemade ones will probably require several servings of the supplement. While the pasta is cooking, make the cheese dressing:
- Porcini mushrooms are cut into small plates, fried in vegetable oil with spices until tender.
- Separately, the onion, cut into half rings, is fried, it is desirable to bring it to a dark golden color. Send to the mushrooms for "acquaintance".
- Grate Parmesan on a fine grater, mix it with dressings, pour in a few tablespoons of sour cream, simmer for 4-6 minutes.
- The soft variety of Mozzarella cheese is poured in a few minutes before the end of the stew.
Fresh greens must be present, especially if the gravy is prepared from forest mushrooms. Cheese goes well with cream, so you should diversify the sauce recipe. While mushrooms, onions, spices are fried in one pan, and pasta is slowly languishing in a saucepan, a light creamy mushroom sauce for spaghetti. Some dessert spoons bring the peeled seeds to a golden color, grind them into crumbs with a rolling pin, mix with grated cheese. The flour is fried to a ruddy color, diluted with a small package of cream, the butter is replaced by a mass of seeds and cheese, carefully added to white sauce. The gravy is ready, it remains only to mix the dressings and pour generously over the pasta.
red sauces
How to cook sauce with mushrooms and tomatoes for pasta, like in an elite restaurant? Tomatoes are great with pasta, but their sour taste can overwhelm. delicate taste mushrooms. This means that it is necessary to carefully observe the proportions of the ingredients or disguise the tomatoes. No, no one will apply camouflage on them, however, there will still be some tricks:
- Mushrooms are cooked in a pan.
- Onions with carrots are brought to a golden color.
- Tomatoes are freed from the skin, sent to vegetables, stewed to a puree state. Be sure to put sugar, vegetable fragrant oil, basil in the dressing.
- The flour is brought to a dark color, diluted with a few spoons vegetable broth. It is prepared in a few minutes: put the parsley root, part of the vegetable sauce, bay leaf into boiling water.
- The mixture should boil, become thick, saturated, the remaining vegetables, mushrooms, greens are sent there.
For spaghetti, red sauce is served hot, sprinkled with finely chopped shoots on top young garlic, green onion, dill. If not at hand fresh tomatoes, the same refueling option can be done with tomato paste, canned tomatoes or dried foods.
Representatives of the stronger sex will appreciate spaghetti with mushrooms and chicken in red sauce. Shredded poultry fillet is fried over high heat until a brown crust is formed, seasoned with light mayonnaise, salt, pepper. Meanwhile, mushrooms with onions in a separate pan turn into a delicious gravy and await their turn. Several skinless tomatoes are fried in vegetable oil, sugared, and turned into a delicate tomato mousse. Finely chopped garlic, basil, parsley, mayonnaise are added to the tomato mass, stewed for several minutes. Mix all dressings, combine with mayonnaise, let it brew for several hours. long time cooking with your head will pay off with the result.
You can add a few tablespoons of alcohol to the mushrooms, the main thing is not to overdo it with it. Alcohol disappears under the influence of high temperatures, leaving a delicate spicy aftertaste instead. And also, one should not forget about the mushroom platter, because there are not only champignons or porcini mushrooms. Chanterelles, mushrooms, milk mushrooms are perfect for spaghetti, it remains only to choose the option of the main sauce.
