Mushroom sauce for pasta. Pasta with mushrooms

Vegetable casseroles, pasta, mashed potatoes, cereals or meat steaks can become tastier and juicier if they are supplemented with mushroom gravy. We are offering to you lean version cooking champignon gravy, which can always be changed depending on your taste preferences and capabilities.

We will cook the mushroom gravy on the water. You can replace it if you wish. chicken broth. Some recipes add cream or milk to add a milky note. As a thickener for a more delicate texture, we use flour, which is fried in a pan along with mushrooms.

As for the mushrooms, the choice is yours, which ones you want to use for gravy. We use mushrooms because they are available. all year round and safe for health. In addition, they do not need to be cooked for a long time, and this facilitates the process of creating a dish.

Taste Info Second: Mushrooms

Ingredients

champignons or other mushrooms - 300 g;
water - 1.5-2 tbsp.;
carrots - 1 pc.;
onion - 1 pc.;
flour - 2 tablespoons;
pepper, salt;
seasoning for mushroom dishes - optional;
vegetable oil.

How to cook champignon mushroom sauce

Pour vegetable oil into a saucepan or frying pan. Add chopped onion and grated or finely chopped carrots. Saute until golden brown.

Cut the champignons and send them to the frying pan for sautéing.

Season with salt and pepper. Saute for 5-7 minutes until almost all of the liquid has evaporated. At this stage, you can add seasoning for mushroom dishes, as well as sour cream or cream.

Add flour and stir.

Fry mushrooms with flour for about 2 minutes.

Pour in 1.5-2 cups hot water. Take the amount of liquid at your discretion. Thoroughly mix the contents of the pan so that there are no lumps. Simmer covered for 5-7 minutes.

Remove from heat and serve mushroom sauce hot.

On a note

Gravy can be prepared from forest dried mushrooms. To do this, fill them with water and leave for 1.5-2 hours. Then boil the mushrooms for about 1 hour. Drain mushroom broth in a separate bowl. Prepare sautéed onions and carrots. Mix it with mushrooms, season with salt and pepper. Fry for a few minutes. Add flour and mushroom broth. Simmer for about 15 minutes covered.
To prepare frozen mushroom gravy, defrost the product, rinse and then let the water drain. Put in a heated pan with vegetable oil. Fry until liquid evaporates. Then add onions and carrots. Fry for a few minutes until golden brown. Then you can add spices, flour and water. Simmer approximately 10 minutes.
To prepare gravy from fresh forest mushrooms sort the product first. Then rinse thoroughly and clean. Boil for an hour in salted water. Let the liquid drain. Fry in vegetable oil with onions and carrots. Add flour and broth in which mushrooms were boiled. Season with salt and pepper. Simmer covered for 15-20 minutes.
As for oyster mushrooms, you can cook this dish from them according to the same principle as from champignons. The only difference will be the frying time of the mushrooms - it will increase. Onions with carrots this case it is better to add after the oyster mushrooms are fried.
Fenugreek herb will help enhance the taste of mushrooms, in particular champignons. It is added to the pan during stewing, and thrown away at the end of cooking.
Make the gravy one time just before serving so it doesn't lose its perfect flavor. taste qualities. If you had to leave it, place it in a glass container with a lid. Store in the refrigerator for 1-2 days. Warm up before use.
So that the mushroom gravy does not become covered with a film when cooling, it can be kept in a water bath for some time before serving.
Don't add too many spices mushroom dishes so as not to interrupt the taste and aroma of mushrooms.

You don't know how to make mushroom sauce? We will teach you this simple matter in the blink of an eye. The process is not difficult. You just need to follow certain rules and clearly follow the instructions of the recipe. You will like the result to such an extent that champignon sauces will become one of the most favorite dishes, most often appearing on the table both on holidays and on weekdays.

This recipe with photos can be called a classic. Ready meal made in this way is very rich and extremely fragrant. If there is a desire to enrich the flavors with spicy or spicy notes, it is worth adding curry seasoning, cayenne pepper, ground white mustard or a pinch of hot chili.

Ingredients

champignons - 250 g
flour - 3 tbsp
vegetable oil - 2 tbsp
butter- 4 tbsp
white onion - 2 pcs
cream 33% - 160 ml
ground black pepper

How to cook

Rinse mushrooms under running water, pat dry kitchen towel and cut into small pieces.
Peel the onion and chop finely.
Pour vegetable oil into a frying pan and heat over medium heat. Add onion and sauté until light golden brown. Then add mushrooms and fry for 5 minutes.
In a separate container, melt the butter, add the flour sifted through a kitchen sieve and sweat under the lid for 3-4 minutes. Pour cream in a thin stream room temperature and mix very well so that all lumps and clots dissolve. Continue cooking for another 2-3 minutes on the lowest heat. At the end, add the onion-mushroom mass, simmer for another 10 minutes, salt, pepper and remove from heat.
Serve white mushroom sauce on the table as an addition to pasta, rice or meat dishes.

Cooking mushroom sauce on a broth-sour cream base is not difficult, and it takes quite a bit of time. This hearty addition to main courses and side dishes is appropriate to include in the daily menu, when there is no way to create grandiose culinary delights, but you really want to pamper your family with something delicious.

Ingredients

champignons - 450 g
onion - 2 pcs
sour cream 20% - 6 tbsp
olive oil- 3 tbsp
meat broth - 400 ml
flour - 2 tbsp
spices

How to cook

Rinse the mushrooms, pat dry and chop very finely. Peel the onion and chop into small cubes. Combine both components in one container, salt, pepper, season with spices and fry over medium heat until soft.
After 10 minutes, add the flour sifted through a kitchen sieve, mix very thoroughly and continue cooking for another 7-8 minutes.
Then pour in warm broth, add sour cream and, stirring constantly, simmer for another 5-6 minutes.
Put the prepared sauce of champignons and sour cream into a beautiful container and serve hot to the table.

Advice: To make the sour cream and mushroom sauce thicker and creamier, you should add natural potato or corn starch. It will not spoil the taste of the dish, but it will improve the consistency significantly.

For those who already know how to cook champignon mushroom sauce, we suggest trying a completely new and unusual recipe. Instead of fresh mushrooms pickled ones are used here, and the capers that are part of the capers give the dish an additional piquancy. Lemon zest makes the aroma richer and brighter, enhancing it with fresh and juicy citrus notes.

Ingredients

canned champignons in marinade - 200 g
cream 33% - 500 ml
capers - 50 g
eggs - 3 pcs
lemon - 1 pc.

How to cook

Place the eggs in a deep enameled container and beat with a whisk until an airy, fluffy foam is formed.
Pour cream at room temperature in a thin stream and add lemon peel, grated on the smallest grater.
Place the sauce on water bath and, without stopping whipping, bring to a state of thick sour cream. Then salt to taste and pour in freshly squeezed lemon juice.
Wash the mushrooms under running water, dry on a kitchen towel, chop medium-sized, combine with chopped capers and put in a liquid sauce base.
Keep in a water bath for another 10-15 minutes, then remove from the stove and cool slightly.
Serve as a mushroom sauce for spaghetti or as a savory addition to long parboiled rice.

Important: Cream for mushroom sauce is better to take the highest possible fat content, at least 33%. Mushrooms stewed in such a base will turn out very soft and will melt in your mouth.

The mushroom and cheese sauce prepared according to this recipe turns out to be very thick and resembles tender butter cream. Ideally combined with both meat and fish, but can also act as an absolute self-dish. Served with green salad or fresh vegetables.

Ingredients

champignons - 700 g
white onion - 2 pcs
cream cheese - 400 g
butter - 100 g
ground pepper

How to cook

Wash the mushrooms thoroughly under running water, dry on a paper towel and cut not large pieces.
Peel the onion from the husk and chop finely.
Melt the butter in a deep frying pan and sauté the onion in it until soft. Then add the mushrooms, mix, make a small fire and simmer under the lid for about 20-25 minutes. Stir from time to time so that the mass does not burn.
Soft cream cheese knead with a fork in a deep ceramic container, pour half a glass of boiling water and beat with a whisk into a light and airy homogeneous mass.
Pour the cheese liquid into the mushrooms, salt, pepper and bring to a boil over medium heat.
Remove from the stove, transfer to a beautiful container and serve hot as a sauce for meat, fish, spaghetti or fresh vegetables.

How to make champignon mushroom sauce

Video recipe from chef Ilya Lazerson

Italian cuisine gave the world one of its main achievements - pasta. Spaghetti is treated with great respect because any housewife can always get out of a situation when you need to cook something very quickly and very tasty. There are countless recipes on the pages of culinary websites and books, and mushroom spaghetti sauce is just one of them. There are a wide variety of variations of mushroom sauces for pasta: using tomatoes and red pepper, with lemon juice, with nuts ... In other words, this is a real lifesaver, if necessary, hastily prepare dinner.

The most popular and, one might say, classic version sauce with mushrooms includes cream and cheese. Its recipe is very easy to prepare, budget, and the result is very impressive.

Need a set of ingredients :

Fresh mushrooms - 450 g
Cream (25% fat) - 400 ml
Hard cheese - 150 g
Onion - 1 small onion
Garlic - 2 cloves
Flour - 1 tablespoon
Vegetable oil - 2 tablespoons
Fresh parsley - 1 small bunch
Salt - to taste
Black pepper, ground - to taste

Servings - 4

Cooking time - 50 minutes

Mushroom flavor

Often, housewives wondering how to cook mushroom sauce mistakenly consider champignons to be the only suitable product. In fact, absolutely any mushrooms can be chosen in mushroom sauce. The difference will be only in the subtleties of the aroma: champignons taste more tender, and forest mushrooms are distinguished by their characteristic richness of flavors. Fresh mushrooms for dressing - perfect option, but it is not always possible to find a quality product, so good frozen mushrooms will do just fine. Before cooking, it is important to prepare frozen mushrooms by laying them out of the freezer in advance and removing excess water.

Ready mushrooms are cut into small pieces. Grinding is not recommended, so as not to deprive the sauce of the necessary texture - the sauce for pasta should not be homogeneous.
Finely chopped onion and garlic. A frying pan with vegetable oil is heated, and vegetables are sent to it. Fry for 3-4 minutes until the onion is lightly golden.
When the onion reaches the desired condition, chopped mushrooms are poured into the pan. At heat treatment this product will release a lot of water, so they will have to cook for 15-20 minutes. The readiness of the mushrooms will be indicated by the fact that their volume will decrease by about one third - due to the evaporated liquid.
V ready mix you need to add salt and black pepper, then mix thoroughly and pour a tablespoon of flour into the pan. Everything is mixed again to eliminate the appearance of lumps, then fried for about 2-3 minutes.

Creamy tenderness

For pasta with mushrooms and other dishes that include cream, you need to choose only a fatty product. Cream with a low percentage of fat or completely fat-free is too liquid, and they have no taste as such. Sometimes cream for mushroom sauce can be replaced with sour cream, but only if it is homemade. natural product, which does not have the sourness characteristic of store-bought sour cream.

When the mushrooms, fried in flour, acquire a golden hue, cream is poured into the pan. The mixture is cooked over low heat for 3-5 minutes with the lid closed.
While the mushroom sauce is languishing, you can prepare the cheese. It is rubbed on a fine grater and should not stick together - that is why it is better to choose hard varieties. When the mushrooms with cream are stewed for the specified time, cheese is poured into the pan. For one minute, without removing from the heat, it is necessary to stir the sauce so that the melting cheese dissolves and does not burn to the bottom of the pan.
The mushroom sauce is removed from the fire. Finely chopped parsley is added to it, then the pan is closed with a lid for another 10 minutes.

Innings

Mushroom pasta sauce is best served hot as it has a patchy texture with relatively large chunks. The dressing can be put on the table either in a separate gravy boat with a spoon, or you can immediately spread the spaghetti with mushrooms in portions.

This sauce for pasta can be served with any pasta– not only with pasta or spaghetti. Any feathers, bows and dumplings will turn out doubly delicious, not to mention hearty meat lasagne.
Another product with which mushroom sauce can be served at the table is a side dish of rice. In general, other cereals, such as buckwheat or pearl barley, go well with seasoning.
No less successful would be the choice in favor of chicken fillet: baked chicken meat, flavored cream sauce from mushrooms, will be able to make the dinner unforgettable and will not leave indifferent any of the guests.

Bon Appetit!

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Very tasty. He goes to potatoes, cereals, you can say that this universal sauce. It can be eaten with just a spoon, without anything. But most of all I like pasta with mushroom sauce , so today I want to talk about this recipe.

To prepare pasta with mushroom sauce, we need:

600 grams of mushrooms, I used fresh champignons,
2 heads of onions,
300 grams of sour cream,
1 heaping tablespoon of flour
salt,
1 pack of pasta (500 grams).

Recipe for pasta with mushroom sauce.

Prepare mushroom sauce with sour cream. To do this, rinse the mushrooms well under running water, shake off excess water and chop finely. Pour a little vegetable oil into a frying pan and put on fire. Put the mushrooms in the pan, the fire is moderate.

Peel the onion and chop finely. Let's add mushrooms.

Stew mushrooms with onions over medium heat under a lid until cooked. I simmered for about 30 minutes. Add salt to taste and flour to the mushrooms, mix well. Put sour cream, mix and stew more mushrooms with onions and sour cream for about five minutes. The contents of the pan should gurgle slightly.

Our mushroom sauce is ready.

Now let's boil the pasta. To do this, pour into a saucepan a large number of water, bring it to a boil. Salt the water and put the pasta in it. Cook pasta over medium heat until tender, stirring occasionally. The cooking time for pasta is individual, usually indicated on the package.

Serve hot with mushroom sauce.

Bon Appetit.

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 the most delicate creamy 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. Insofar as 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 lay 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 the home cooking 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 mushroom cheese 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.

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