Mushroom sauce for pasta recipe. Oyster mushroom sour cream sauce

17.11.2019

Step 1: Prepare the ingredients.

Start cooking by boiling pasta. Do this according to the directions on their label.
When you put the cones to simmer, go over the other ingredients. Wash mushrooms and herbs, peel onions and garlic. Cut everything into pieces of any size, this is your pasta, you are the cook here, let everything be as you like.

Step 2: Fry the mushrooms and onions.

Heat some vegetable oil in a skillet and add chopped onion to it. Fry it over medium heat until transparent.
Add the chopped mushrooms to the onion and stir. Season with salt and lemon juice. Lemon juice prevents mushrooms from darkening during frying and your pasta will look even more appetizing.
Continue cooking over medium heat and remember to stir frequently.

Step 3: add the pasta.

Meanwhile, your pasta should already be boiled, so when the mushrooms become soft, you will need to pour the horns to them into the pan.
In addition, chopped herbs, peppers, fragrant Provencal herbs and minced garlic (if you want, you can do without garlic).
Reduce heat, stir everything and continue to fry for about a couple of minutes so that all the flavors mix together.

Step 4: add cream.

After all the ingredients are combined, pour the cream into the skillet. Adjust their quantity to your taste, depending on how much sauce you want to get.

Stir everything and continue simmering until the sauce begins to thicken. Don't miss and dry your pasta as all the cream will evaporate! Watch the cooking process carefully, and when you realize that the pasta is ready, remove it from the heat and serve it immediately.
Important: Ideally, the creamy sauce should be large enough to cover each serving.

Step 5: Serve the mushroom pasta in a creamy sauce.

Before serving the pasta with mushrooms in creamy sauce sprinkle with grated cheese (preferably parmesan or something like that) and fresh herbs. Top each serving with a couple tablespoons of the butter sauce left in your skillet and enjoy your simple, delicious lunch.
Bon Appetit!

Spiral-shaped pasta works best for making this pasta, but feathers or regular horns are fine too. The main thing here is to pay attention not to the shape, but to the composition, the pasta must necessarily be from hard varieties wheat, otherwise they can turn sour and become porridge, not pasta.

In addition to pepper, garlic and dry herbs, it is better not to add other spices to the paste, as it will turn out too much. Condiments are cool and good, but you need to know when to stop.

Spaghetti with mushroom sauce – good dish for good breakfast... Agree that it was in Italy that the art of making pasta was brought to absolute perfection. According to Italians, and not only Italians, the most important thing in pasta is sauce. Sauce - from the simplest: olive oil with grated garlic, to the most complex, consisting of a dozen ingredients - nuts, aromatic herbs, cheese, seafood, basil, tomatoes, etc.

Spaghetti is most often prepared with meat and meat products, minced meat or just without everything for a side dish to meat dishes... But why not deviate a little from the usual, because they are also excellently combined with mushrooms - such dishes turn out to be unusually delicious, cook quickly and are very impressive in their taste! In this article, we will talk about cooking spaghetti with mushrooms. Read more:

Men will say: "Why do we need any mushrooms when we like spaghetti with meat too ?!" But their opinion will change a lot if you cook tasty option this dish with mushrooms - for example, champignons or oyster mushrooms, which today all year round are sold in supermarkets, and it is not yet known that your loved ones will then ask you to cook more often.

In terms of satiety, these options for spaghetti are almost the same, because, as you know, mushrooms are a substitute for meat in vegetarians, but with mushrooms the dish turns out to be lighter and less harmful. In general, you can talk for a very long time, but better - just take it and try it!

Creamy mushroom sauce for spaghetti

Sufficiently satisfying and at the same time very tasty creamy spaghetti sauce can be made from mushrooms and served with cheese. And if for these purposes you take not just cheese, but Italian Parmesan, then the sauce will turn out to be especially tasty.

Ingredients:

300 g fresh champignons;
1 large onion
1 dessert spoon (or a heaped teaspoon) of wheat flour;
Half a liter of heavy cream;
Vegetable oil;
100 g of parmesan or any hard aromatic cheese;
Salt, pepper and spices.

Preparation:

Wash, dry, cut into slices and fry mushrooms in a brazier with vegetable oil. While the mushrooms are fried, chop one large onion, add it to the pan with mushrooms (they are already halfway ready by this time) and fry everything together until the onion is ready.
Now lightly sprinkle the frying with flour, pour the cream into the pan and mix everything quickly and thoroughly. Then put salt in the sauce, pepper to taste and simmer for five to seven minutes, stirring constantly.
Boil the spaghetti (according to the instructions on the package) and put them in the creamy sauce, mix and heat. Put the finished spaghetti on plates, sprinkle with grated cheese and serve.

Sour cream and mushroom sauce "Count's whim"

Ingredients:

200 g dried mushrooms;
3 tablespoons of fat and thick sour cream;
3 tablespoons of fatty mayonnaise;
1 clove of garlic;
1 tablespoon of brandy;
Spices, salt and herbs - at your discretion.

Preparation:

We wash the mushrooms, pour a glass of boiling water and leave under the lid for five minutes. While the mushrooms are soaking in boiling water, chop the herbs and finely chop the garlic.
Then we put the mushrooms (in the same water where they were soaked) on the fire and cook for about ten minutes. Next, drain the broth, dilute it with sour cream and mayonnaise and add pepper and salt to taste.
Put the boiled mushrooms in a dry frying pan, add garlic, a couple of pinches of salt, pour cognac, put on the fire and cover the pan with a lid.
After seven minutes of simmering, our extraordinary mushrooms are ready to be part of the sauce. Fill them with mushroom broth mixed with sour cream and mayonnaise, and cook the sauce for about three minutes.
Put the boiled spaghetti on a plate, pour over the sauce, sprinkle with herbs and enjoy the divine taste of "Count's whim".

Perfect mushroom spaghetti sauce

Ingredients:

half onion-
400-500 grams of champignons
300-400 grams of sour cream
two eggs-
flour (two tablespoons) -
black pepper (half a teaspoon) -
salt (one teaspoon).

Cooking method:

Chop the onion finely and fry until tender.
Rinse the mushrooms and chop.
The legs need to be cut into rings, and the caps into slices.
Add them to the skillet, turn the heat to maximum and fry, stirring occasionally, until all the liquid has evaporated and a golden crust is obtained.
For frying, five to seven minutes are enough.
Pour in a little flour, mixing all the contents.
Whisk the sour cream and egg, season with salt and pepper, and pour this mixture into the mushrooms.
Stir this sauce until warm.
Then reduce heat to low and simmer for five minutes.
When serving, you can add parsley.
Mushroom sauce with sour cream is ready and can be served
Delight your family, friends and loved ones with such an unusual and, at the same time, very delicious dish like mushroom sour cream sauce.
Serve it with a side dish of your choice and your family's choice and the whole family will love it.

Ingredients:

Porcini mushrooms (fresh or frozen) - 300 g
Onions - 1 medium onion
Cream 20% - 200 ml
Flour - 1 tablespoon
Butter - 1 tablespoon
Salt to taste
Pepper to taste
Nutmeg - pinch
Dill - 2-3 branches

Cooking method:

The mushrooms are washed under running water.
If they have been frozen, care must be taken to remove them from the freezer and allow them to thaw.
The washed mushrooms are thoroughly cleaned.
Mushrooms are cut into cubes - not too small, but not too large - within 0.7 centimeters.
When they are chopped, you need to prepare a skillet with onions.
The butter is heated in a pan, then finely chopped is sent to it onion, which is sautéed for about 5-7 minutes.
Then the mushrooms are sent to the pan and stewed over low heat with onions for 8-10 minutes under a closed lid.
The mushroom sauce, the recipe for which is presented here, also allows the use of vegetable oil, but thanks to the creamy one, a unique and very soft milky taste is achieved.

Oyster mushroom sour cream sauce

Ingredients:

500 g mushrooms without roots
2 medium onions
3 cloves of garlic
a glass of sour cream 100 g
vegetable oil 100 g
butter
Black and / or white pepper,

Cooking method:

Cut off the oyster mushroom roots, quickly rinse the rest under running water and dry.
Cut the mushrooms into strips.
Peel and chop the onion and garlic.
In a skillet with a thick bottom or in a saucepan over low heat, heat butter and lightly sauté the onion and garlic.
Butter enriches the onion-garlic aroma, as you will see.
When the onion is soft and translucent, add vegetable oil.
Place the mushrooms, stir and wait for the liquid to stand out and evaporate.
Stir to speed up the process.
After 15 minutes, salt the mushrooms, add the pepper.
Frying longer is not recommended so that the mushrooms do not become tough.
Add sour cream, stir.
If, after boiling, the sour cream sauce is too thick, add warm water.
Cover, reduce heat and simmer for 10 minutes.

Creamy mushroom sauce for spaghetti

Ingredients:

natural sour cream,
100 grams of mushrooms
one onion,
water,
vegetable oil.

Cooking method:

If desired, you can also add a little dried basil or other spices to the main ingredients of the sauce.
Cooking method sour cream sauce with mushrooms is pretty simple.
First of all, it is necessary to fry the pre-chopped mushrooms and onions in a skillet, until a ruddy color appears.
After frying, add water to the pan and simmer over low heat for about seven minutes.
Next, you need to open the lid of the pan, completely evaporate the water and fry the onions with mushrooms until golden brown.
After thoroughly grinding in a blender, you can freely add sour cream and a little sugar.

Classic mushroom sauce for spaghetti

Ingredients:

dried mushrooms,
sour cream (any fat content),
water (I have it for thick sauce, but you can take more if you like a thinner sauce),
onions, refined (I have sunflower) oil,
wheat flour (of any kind),
a pinch of ground nutmeg and black pepper, as well as salt.

Cooking method:

First of all, you need to thoroughly rinse the dried mushrooms from the sand (especially if the mushrooms are store-bought), then pour them with about a glass of water and cook over medium heat until soft (20-25 minutes). If you soak mushrooms, for example, overnight, you will need to cook them literally for 5-7 minutes.
Meanwhile, pour into suitable frying pan vegetable oil, warm it up. Clean the medium onion and cut into small cubes. Put chopped onion in hot oil. We fry it over medium heat, stirring occasionally so as not to burn.
When the onion turns golden brown, add a tablespoon of wheat flour to it.
We mix everything and let the flour become a creamy shade - so we get rid of the characteristic flour taste, which will be replaced by a pleasant nutty aroma.
Next, pour 100 milliliters of boiling water, mix everything and let it boil for a couple of minutes.
During this time, dried mushrooms were boiled. They need to be removed from the broth and cut into medium pieces if you use a blender to grind the sauce. If you wish, you can leave the mushrooms, then they need to be cut quite finely
Add pieces of mushrooms to the onion-flour base and pour 100-150 milliliters of mushroom broth there
Simmer everything under a lid over low heat, stirring occasionally. When most of the liquid has evaporated, remove the pan from the heat.
We put in mushroom sauce sour cream and mix everything actively. We return the pan to the fire and quickly heat everything up, constantly stirring. It is important not to let the sour cream boil, otherwise it may curl up. This sauce contains flour, thanks to which the sour cream should not curl, but you never know ...
In fact, the sour cream-mushroom sauce is ready - it just needs to be allowed to cool. But you can eat this sauce and warm - in any case, it will be delicious.
I like it when mushroom sauce is smooth and almost smooth, so I grind it with a hand blender. But this is a matter of taste - you can leave the mushrooms in whole pieces, as I said above.
Put the cooled or still warm sour cream-mushroom sauce into a gravy boat and serve as a tasty and aromatic addition to appetizers and side dishes.
This sauce goes well with pasta, cereals, potato dishes, meat and poultry. And just on a slice of fragrant homemade bread he always comes in handy

Porcini sauce for spaghetti

Ingredients for cooking:

porcini mushrooms (dry) - 50 g;
onions or salad - 80 g;
wheat flour - 30 g;
mushroom broth - 600 ml;
unsalted butter - 100 g;
rock salt;
white pepper.

Cooking method:

To prepare dry mushroom sauce, they must first be washed and soaked for 4 hours in cold water... Then, after the specified time, the mushrooms are boiled for 1 hour in the same water in which they were soaked. Do not add salt during cooking;
Already boiled mushrooms should be finely chopped, and the broth should be filtered. Measure out the required 600 ml, and the rest can be frozen;
Fry the flour first in a dry frying pan (stirring constantly), and then with the addition of butter. When the flour acquires a beautiful light brown hue, a concentrated mushroom broth is poured into it and boiled with constant stirring for 13-15 minutes;
Meanwhile, in a separate frying pan, it is necessary to fry finely chopped onions and boiled mushrooms;
Add the fried mushrooms and onions to the boiling sauce, add a little salt and a pinch of white pepper. Boil for another 1-2 minutes and remove from heat;
Transfer the aromatic sauce to a special vessel and serve as an addition to potato dishes(mashed potatoes, pancakes, casserole).

Delicious mushroom sauce for spaghetti

Ingredients:

champignons 400-500 gr
2-3 onions
vegetable oil for frying 100 ml
cream 20% 0.5 l
white dry wine 0.25 cups
ground black pepper
dry italian herbs
pasta 250-300 gr

Cooking method:

Gently clean the mushrooms from soil and debris with a brush, rinse under running water and discard in a colander to dry.
Never put mushrooms in water - they have a loose structure and are instantly saturated with moisture, which will impair their taste.
Chop up two large onions and mushrooms.
Heat vegetable oil in a skillet and fry the onion in it.
Add the mushrooms and fry with the onions.
Stir and watch not to burn.
After 20 minutes, the mushrooms are ready, season with salt and pepper.
Add dry wine to the nimbus.
This is not necessary, but I always add wine that is specially kept in the refrigerator for cooking.
Let the wine and mushrooms simmer for 3 minutes.
During this time, the alcohol will completely evaporate, only sourness and aroma will remain.
Now add to the pans, if necessary, salt and pepper.
Keep in mind that Parmesan will also be added to the sauce, which contains salt.
Stir and simmer the sauce 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.
Try adding salt and pepper if needed.
Now you need to put the boiled pasta in the sauce.

Mushroom sauce

Ingredients:

Champignons - 300 g;
Onion - 1 pc;
Sour cream - 150 g;
Flour - 1 tbsp;
Butter - 2 tablespoons;
Vegetable or mushroom broth (water) - 1 glass;
Spices - salt, pepper, nutmeg, bay leaf.

Cooking method:

First, rinse the mushrooms well and cut them into small cubes;
Chop the onion and fry it in butter until transparent;
Then add the mushrooms and simmer them along with the onions until the main part of the mushroom liquid has evaporated;
Add flour to stewed vegetables, mix with mushrooms and onions, pour in warm broth;
Stir the resulting mixture again so that no lumps remain in it;
Once the sauce is smooth, add sour cream and spices to taste;
Ready-made mushroom champignon sauce can be served in a special gravy boat or immediately with the dish;
Before serving, let the sauce steep a little so that it is saturated with the spice flavors.

A simple recipe for mushroom pasta sauce

Ingredients:

Spaghetti 1 piece
Onion 200 gr
Oyster mushrooms 1-2 branches
Parsley 2-3 cloves
Garlic 100 gr
Tomato pulp 3 tbsp
Olive oil
Spices: salt, black pepper, nutmeg, sugar, dry aromatic herbs

Cooking method:

Spaghetti with mushroom sauce is great with any available mushrooms, both wild and farmed.
You can buy fresh mushrooms or oyster mushrooms in almost any store. I prefer oyster mushrooms for frying.
Heat olive oil in a skillet and fry the garlic cloves, peeled and flattened with a knife block, in it. This is how the olive oil is flavored. When the garlic starts to darken, discard it.
Peel and cut a large onion into strips. Fry the onions in oil until pleasant golden brown.
Season with salt and pepper to taste, add 1-2 pinches of dry Mediterranean herbs and nutmeg on the tip of a knife. For a delicious sweet and sour sauce you can add a quarter teaspoon of sugar - optional.
The pulp of tomatoes - canned or fresh, grind to a state of puree with the addition of water from a kettle, literally a quarter of a glass. Add tomato to mushrooms and onions, stir and simmer covered over low heat for 5-6 minutes.
The consistency of mushroom spaghetti sauce should be like thick sour cream. The liquid sauce will not stick to the pasta.
In a large saucepan, bring 2 liters of water to a boil, salt at the rate of 5-7 grams of salt per liter. Cook the pasta until tender - the time indicated on the package ensures that the pasta is cooked al dente.

Spaghetti with mushrooms in a creamy sauce

When the juice from the mushrooms has completely evaporated and the mushrooms begin to fry, add finely chopped onions.

Fry mushrooms and onions until golden brown. Salt, pepper and add cream.

Cook for about 10 minutes over low heat.

The sauce should not be very thick, otherwise the pasta will turn into a porridge of sticky pasta.

If the sauce is thick, add a little boiled water and simmer the sauce for a couple of minutes.

At this time, we put the spaghetti to cook.

We discard the pasta in a colander, grease a little with butter and arrange on plates. Pour the prepared sauce on top.

Sprinkle with finely grated Parmesan cheese.

Mushroom sauce for spaghetti

Best for making mushroom sauce Forest mushrooms as their scent is the strongest. In this case, it is better to use dry porcini mushrooms or aspen mushrooms. But if forest mushrooms no, they can be replaced quite successfully fresh mushrooms bought in a store. When choosing champignons, give preference to small mushrooms. Spaghetti is also very good with cheese, the aroma of cheese perfectly complements the mushroom!

Ingredients:

500 g of fresh forest mushrooms or champignons;
1 sweet bell pepper - paprika;
2 tbsp olive oil;
2 tbsp. milk;
300 g of hard cheese;
2 tbsp butter;
1.5 tbsp starch;
2-3 cloves of garlic;
some lemon peel;
ground black pepper:
fresh herbs: parsley, dill;
salt to taste.

Cooking method:

Boil the mushrooms in a little water. If these are forest mushrooms, the cooking time will be 10 minutes, it is enough for the mushrooms to boil for 2 minutes. Drain the water in which the mushrooms were cooked into a separate bowl by discarding them in a colander. Read more:
Cut the mushrooms into small pieces. Cut the bell pepper lengthwise into quarters, remove the stem and inner part. Cut it into thin strips. Heat olive oil in a skillet and sauté chopped peppers.
Put the mushrooms in the pan, pour ¼ cup of the broth in which they were cooked into the pan. Simmer mushrooms and peppers, without covering the pan with a lid, until the liquid has evaporated almost completely.
In another skillet, melt the butter over medium heat. When it's melted, pour the starch into the skillet and stir in the butter to keep lumps out.
When the starch dissolves in the oil, place the garlic cloves crushed with the flat side of a knife into the pan and fry them on both sides to give the oil its characteristic garlic aroma.
Remove the garlic from the pan and start pouring the milk into it in a thin stream, whisking at the same time until it thickens.
Reduce heat under the skillet to low and add the coarse grated cheese into it. Add a little lemon zest - the top yellow layer of its skin grated on a fine grater.
Season with salt and pepper and continue to cook, stirring occasionally, for another 3-4 minutes, until smooth and thick.
Put the fried with bell pepper mushrooms, stir, taste with salt. Add chopped fresh herbs to the sauce, remove the pan from the stove, cover and let the sauce sit for another 10-15 minutes.
When serving, spaghetti can be drizzled over the top or pre-mixed with it. Spaghetti with mushroom sauce can be an independent dish or served as a side dish for meat or chicken cutlets, fried meat and chicken.

In Italy, the word "pasta" refers to all pasta. The term literally means "dough" and can be tubules of various lengths and thicknesses.

The same word is called ready meal containing, in addition to pasta, also a sauce made by special recipe... For its preparation, it is necessary to choose a variety of products made from durum flour.

In Italy, by the way, the use of other varieties is prohibited by law, so it is extremely difficult to meet a true connoisseur of this dish suffering from overweight.

Mushrooms are a fairly affordable product that is a great addition to the pasta. They give it a spicy rich taste, slightly increasing the calorie content.

Without having on hand forest chanterelles, butter or boletus, you can always buy greenhouse mushrooms or oyster mushrooms. It is enough to eat one plate of such pasta with mushrooms to keep the feeling of satiety for the whole working day.

Usually they make creamy or tomato sauce... It must be hot to get it cooked through. There is an unspoken rule regarding its consistency: the smaller the pasta, the thicker it is.

Italian pasta with mushrooms in a creamy sauce

Choosing classic dry pasta for this dish, they prefer varieties that have a rough surface that will hold the sauce and prevent it from floating. You can also buy fresh convenience foods from Italian bakeries.

We wash the mushrooms, cut into slices and fry in olive oil. Stop when the liquid has completely evaporated.

Peel the onion and garlic, chop it in half rings and send it to the mushrooms.

When the onions are browned, pour in cold cream, pour in black pepper, stir everything diligently and simmer for five minutes.

Boil the pasta in boiling water until half cooked. Use plenty of water to keep it from sticking together, or add a few drops of olive oil if desired.

Discard in a colander, rinse with tap water and transfer to a skillet with mushroom cream dressing.

Cook for another seven minutes, stirring constantly.

Place on a flat dish with a shallow bottom and crush liberally with grated cheese. Sprinkle with fresh herbs. If no Parmesan is found, any hard variety will do.

Recipe for a dish with porcini mushrooms and parmesan

Porcini mushrooms go best with pasta. Fleshy and satisfying, they not only surpass other types in taste, but also look gorgeous in combination with other products.

Components:

Spaghetti - 600 g;
Parmesan cheese - 200 g;
Porcini mushrooms - 150 g;
Sour cream - 4 tbsp. l .;
Unrefined oil - 4 tablespoons l .;
White pepper to taste;
Basil - a bunch;
Salt to taste;
Nutmeg - 1 tsp;
White onions - 2 pcs.

Preparation: 40 minutes.

Caloric content: 93 Kcal / 100 g.

Let's consider the preparation of pasta with porcini mushrooms and parmesan in a creamy sauce in more detail.

We boil the mushrooms in light salted water for about thirty minutes, discard in a colander and leave until it completely disappears.

Pour the oil into a saucepan and wait until it warms up. We shift the porcini mushrooms to fry. Peel and chop the onion into strips. It is better to use white salad - it is less bitter.

We put it on the mushrooms and fry until transparent. Put farm sour cream, nutmeg and add some salt.

Mix everything and let it simmer for five to six minutes under a tightly closed lid.

Boil the spaghetti in a large saucepan without breaking to keep it long. We merge, we shift flour products on a sieve and stir with a spoon so that all the water flows out.

We put them in a saucepan for ready-made products, stir and let stand for five minutes. Crush with basil and grated cheese. Can be arranged on plates.

Cooking a chicken dish

Any pasta goes well with chicken meat, and the dish is not considered high-calorie. We present to your attention a recipe for pasta with chicken and mushrooms in a creamy sauce.

Components:

Italian pasta - 450 g;
Chicken meat - 250 g;
Onions - 1 pc.;
Fat cream - 200 ml;
Salt, spices - to taste;
Olive oil - 3 tbsp l .;
Thyme - 0.5 tsp;
Cheese - 200 g;
Parsley is a bunch.

Preparation: 70 minutes.

Caloric content: 99 Kcal / 100 g.

We carefully wash the chicken fillet, dry it and cut it with a special knife into long strips. Fry in olive oil for ten minutes. Chop the peeled onion into cubes of the smallest possible size.

Add to chicken meat and stir. We put the pasta to boil, it is better to slightly salt the water. Cook for seven to eight minutes. We discard in a colander and rinse with water. Leave half a glass of pasta water.

Pour cream, seasonings and grated cheese into the chicken and onion frying, knead everything for six to seven minutes under a tightly pressed lid. Add pasta, pour in water from them and mix.

The mass will turn out to be pasty, viscous. We turn off the stove, sprinkle the finished dish with parsley and leave it to brew so that all the ingredients are saturated and saturated with each other's aromas.

Creamy pasta with dried mushrooms

For cooking delicious pasta you can use not only fresh or frozen mushrooms, dried, harvested in season - also a suitable option. You just need to know how to cook them properly.

Components:

Bows pasta - 550 g;
Dried mushrooms - 100 g;
Mascarpone - 80 g;
Sea salt to taste;
Fat milk - 200 ml;
Coriander to taste;
Basil - 0.5 tsp;
Eggs - 3 pcs.;
Vegetable oil - 3 tbsp. l.

Preparation: 45 minutes.

Caloric value: 83 Kcal / 100 g.

Mushrooms need to be poured hot water, cover with a bowl and let stand for thirty minutes, take out the excess moisture with the palm of your hand and chop the required size, but not very finely. Warm up the oil and put the mushrooms in a saucepan to fry.

Do not pour water from them, it will still come in handy. Put the pasta to boil. Stir occasionally, not allowing it to stick to the bottom. Put spices in the mushrooms, pour in milk, mushroom water and mascarpone chopped into cubes.

The cheese will melt, you need to stir everything well. When the mass becomes homogeneous, drive in the eggs and stir immediately. Cook the sauce for another ten minutes. We put ready-made bows to it, mix and you can lay out immediately to eat.

Will change your attitude towards pancakes! Trust me, now you will cook them more often.

For pasta with chicken, of course, it is better to use fresh or chilled meat. Thawed will be tough. But if you had to use just such a fillet, then after defrosting, beat it slightly with a hammer;
Pasta must be poured with sauce before eating, otherwise it will turn sour and the view will be unappetizing;
When adding cream to the mushrooms, turn off the flame. So they will remain liquid and will not shrink the entire mass, will not curl up. Turn the heat back on before adding the pasta to the sauce and continue cooking;
It is necessary to boil the pasta until half cooked, it will completely come with the hot sauce;
In order for the pasta to cook the desired consistency, observe the proportion: for one liter of water, one hundred grams of pasta.

The more herbs you add to the dish, the more aromatic and tasty it will turn out.

Bon Appetit!

Pasta with mushrooms is one of the favorite dishes. Cooking is not difficult. A simple set of ingredients makes it available for frequent consumption. 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 this is a simple homemade dish will turn into an exquisite treat for suddenly arriving guests.

You will need: (4 servings)

champignons 400-500 gr
2-3 onions
vegetable oil for frying 100 ml
cream 20% 0.5 l
dry white wine 0.25 cups
ground black pepper
dry italian herbs
pasta 250-300 gr
Parmesan cheese 50 gr

Step-by-step photo recipe for making pasta with mushrooms:

For this dish, I use a paste called. This is my favorite type of pasta, but you can use spaghetti or any other pasta as well.

In a large saucepan (at least 5 L) bring water to a boil, add 2 tsp salt and 1 tbsp vegetable oil... Place the pasta in a saucepan and stir to prevent it from sticking 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. Do not forget that it will combine with the sauce and be saturated with additional moisture.

Before putting the pasta in a colander, pour off some water (1 glass), in which it was cooked - this is a wonderful starchy broth, which you can add to the sauce if necessary.

Drain the water discard the pasta in a colander.

Transfer the pasta back to the pot, add 2 tablespoons vegetable oil, mix and forget about it for a while.

Now do the sauce for which you need to fry mushrooms.

Advice: when buying mushrooms, take with a margin. For pasta, you only need 400 grams, and you take a kilogram or even more. Insofar as fresh mushrooms do not store for a long time, then cook them all at once - cut and overcook. Use the required 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 is a great time saver.

Pasta sauce

Gently clean the mushrooms from soil and debris with a brush, rinse under running water and discard in a colander to dry.

Chop up two large onions and mushrooms. For large champignons, it is better to remove the stem.

Heat vegetable oil in a skillet and fry the onion in it.

Add and fry with the onions. Stir and watch not to burn.

After 20 minutes, the mushrooms are ready, season with salt and pepper. Add to them dry white wine... This is not necessary, but I always add wine that is specially kept in the refrigerator for cooking. Let be wine with mushrooms will boil for 3 minutes... During this time, the alcohol will completely evaporate, only sourness and aroma will remain.

Now add to the pan cream if necessary, salt and pepper. Keep in mind that Parmesan will also be added to the sauce, which contains salt.

Stir and simmer the sauce 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. Try adding salt and pepper if needed.

Now you need to put the boiled pasta in the sauce.

Stir the pasta and sauce well so that it is completely covered with it. If the dish seems thick to you, add a little water that you left when cooking the pasta. The pasta with the sauce should boil and you can turn off the heat.

Serve the pasta immediately, and if you need to wait, it is better not to mix the pasta with the sauce, because it will get wet and lose elasticity. Separately, both the pasta and the sauce will keep perfectly in the refrigerator, even until the next day. Then you put the pasta on a plate and pour the sauce, heat it up in the microwave and let everyone mix it up.
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. She can 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 with pasta with mushrooms and creamy sauce, you can serve olive oil with white truffle, a few drops of which will give the dish a bright cheese and mushroom flavor.

Bon Appetit!

Heat vegetable oil in a skillet and fry the onion in it. Add the mushrooms and fry with the onions for 20 minutes, season with salt and pepper. Add wine and cook for 3 minutes. Add to the skillet and let it simmer 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, add salt and pepper if necessary.
Put the boiled pasta in the sauce, mix well and bring to a boil.

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Step by step recipe with photo

Italian pasta with creamy sauce and mushrooms is prepared very quickly and easily. First, set the pasta to cook. I took Farfalle, bows, but you can choose any quality Italian pasta. I have already told in a detailed article, , this guide and follow.

While the pasta is cooking, peel the onions, garlic and Champignons. I advise a very cool life hack article - : one clove at a time or many at once. Chop the onion finely, and the mushrooms into thin slices, initially cutting each in half or into quarters. Creamy mushroom sauce is perfect!

Put a frying pan over medium heat, pour in the olive oil and wait until it warms up. Press down a clove of garlic with the flat side of a knife so that it lets out the juice, and throw it into the pan. Fry for 20 seconds on each side, then take out and discard - this is how we prepared the garlic oil, now the creamy pasta sauce will be saturated with the delicious aroma of garlic. Throw chopped onions into it and fry until translucent and ruddy, stirring constantly.

Italian pasta with mushrooms in a creamy sauce means, of course, the addition of mushrooms, in our case - Champignons. We put thin plates to the onion, increase the heat a little and, stirring occasionally, fry the mushrooms until the liquid evaporates completely, add salt, black pepper and thyme, and then fry for a few more minutes until a bright blush appears. While the mushrooms are fried, grate half of the Parmesan cheese on the finest grater.

It's time for cream - creamy sauce for pasta with mushrooms in this case will be the best option... Add cream to the mushrooms, stir and bring to a boil. Add half of the grated cheese to the mushroom sauce and stir well until completely dissolved. Creamy cheese sauce with mushrooms is incredibly tasty!

Creamy pasta with mushrooms and Parmesan cheese is almost ready. Pour Farfalle into a creamy sauce with mushrooms and cheese.

Mix the mushroom sauce with the pasta, cook for another half minute and remove from heat.

Now you know how to make mushroom pasta in a creamy sauce! We lay out on plates, sprinkle with the remaining grated Parmesan, serve and eat immediately!

Summing up the results.

Italian pasta with mushrooms in a creamy sauce. The recipe is short

Boil the pasta .
We put a frying pan with olive oil on medium heat, prepare the ingredients: peel the garlic, onions and champignons, crush the garlic a little to let the juice out, chop the onion very finely, the mushrooms - in half and into quarters, then into thin plates.
Put the crushed garlic in olive oil and fry on both sides for 20 seconds until blush, then discard it.
Put chopped onion in garlic olive oil, stirring constantly, fry until translucent and blush for 5 minutes.
Add champignon plates, increase the heat a little, stir and fry, stirring constantly, until all the liquid has evaporated.
Salt, pepper, add Thyme and fry, stirring for a few more minutes, until a strong blush.
While the mushrooms are fried, grate the Parmesan cheese on a fine grater.
Pour cream into a pan with mushrooms, stir and bring to a boil.
Add half of the grated cheese, mix the creamy sauce with the mushrooms until the Parmesan is completely dissolved.
Add boiled pasta to the creamy mushroom sauce, stir, cook for another 30 seconds and remove from heat.
Put on plates, sprinkle with the remaining Parmesan and serve.
Italian pasta with mushrooms in a creamy sauce is ready!

By the way, if you wish, onions can be replaced with green ones, and Farfalle, for example, with Spaghetti.

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