How to cook 

Pasta with champignons in creamy sauce. Pasta with mushrooms in cream sauce creamy mushroom pasta recipe

Step 1: Prepare the ingredients.

Start cooking with pasta macaroni. Do it in accordance with the instructions on their label.
When putting the horns to boil, do other ingredients. Rinse mushrooms and greens, clean the onions and garlic. Cut all the pieces of arbitrary size, this is your pasta, you are a cook here, let everything be as you like.

Step 2: Fry mushrooms with onions.



In the pan, heat some vegetable oil and put a cut onion into it. On average fire, fry it before transparency.
Add cut mushrooms to the bow and mix. Spend the contents of the frying pan and pour lemon juice. Lemon juice will not give mushrooms to darken during the frying and your pasta will look even appetizing.
Continue everything to cook on medium heat and do not forget to stir often.

Step 3: add pasta.



Meanwhile, macaronis will have to have already welded, so when the mushrooms become soft, you will need to pour horns into a frying pan.
In addition, crushed greens, pepper, fragrant olive herbs and chopped garlic should go into the pan (if you want, then you can do without garlic).
Dog fire, mix everything and continue to fry around a pair of minutes so that all the flavors mixed with each other.

Step 4: add cream.



After all the ingredients are mixed, pour the cream into the frying pan. Their number adjust to your taste, depending on how much a lot of sauce you want to get.


Mix everything and continue to stew on slow heat until the sauce starts thick. Do not confuse and do not make your pasta dry, due to the fact that all cream will evaporate! Carefully follow the cooking process, and when you will understand that the paste is ready, remove it from the fire and immediately serve to the table.
Important: Ideally, the cream sauce should be more, so it would be enough for it to still pour from above every portion.

Step 5: We feed the paste with mushrooms in a creamy sauce.



Before serving a paste with mushrooms in a creamy sauce you need to sprinkle with grated cheese (better than parmesan or something like that) and fresh greens. Pour each portion of a pair of tablespoons of a creamy sauce that you have stayed in a pan, and enjoy your simple and delicious lunch.
Bon Appetit!

It is best for the preparation of this pasta suitable pasta in the form of a spiral, but feathers or ordinary horns will be good too. The main thing is not to pay attention not to the form, but on the composition, pasta must be from solid wheat varieties, otherwise they can be decking and become porridge, and not paste.

In addition to peppers, garlic and dry herbs, it is better not to add other spices to the paste, as it will turn out through the chur. Seasonings are cool and good, but you need to know the measure.

Classic recipe for cooking this dish - with creamy sauce and chicken. But, of course, everything has already depends on specific preferences. Also absolutely, anyway, what kind of paste you choose. All its views are suitable without exception: TagliaThellile, Bukatini, Farfall, Dzhemelli, Fetchini, Rotini, Garganelli, Pica, Kavatatappy. Do not understand the Italian names? Then just buy ordinary spaghetti and do not suffer))

The five most commonly used ingredients in the recipes paste with mushrooms:

The perfect delicious pasta with mushrooms implies good preparation that starts after all the selection of pasta. If you plan to prepare it in the sauce, they are ideal for those who have like a "cup" where the sauce can fall. Domestic entrances at the table will be provided to you. Italians themselves love fetchini in this case (wide noodles) and Penne (tubes-feathers). The first are suitable for options with a minimum sauce or, for example, with grated cheese in addition to mushrooms. The second are perfect for gravy.

Five fastest recipes pasta with mushrooms:

Regarding mushrooms. Before adding to the dish, they are best fed. And preferably on olive oil, as they do in Italy. In RuNet there is already a huge number of recipes for this dish, which everyone is prepared in different ways. And the same ingredients do not always add. For example, onion or bow-shallot. White mushrooms or champignons. In the historic homeland, the dish often agitates in white wine with broth. And the parsley is put in it. Our hostess love putting garlic. Which needs to be crushed right in the pan so that it gives the whole flavor. Then garlic can be thrown away. Mushrooms, if these are traditional champignons, cut into plates and roasted in garlic oil. And extinguish in cream if the erats are not vegetarians.

Pasta with mushrooms in creamy sauce is a masterpiece of Italian cuisine. However, he has long entered the list of favorite dishes from the hosts of different countries of the world. We have pasta with gravy (after all, it is, in fact, the paste) you will not call something in something, but you can cook them so that the feeling of food intake in some restaurant Italy will take place. So, we will analyze some of the most successful recipes for the preparation of a real Italian pasta.

Yes, in Italian restaurants, the paste is preparing a cook. We will not be so sophisticated and use high-quality purchased pasta.

Products:

  • 200 g of spaghetti or other visiting you, pasta;
  • 200 g of mushrooms of champignons;
  • onions - 1 head;
  • garlic - 2 teeth;
  • cheese, preferably, parmesan - 60 g;
  • cream - gram 150;
  • olive or other lean oil;
  • herbs.

Cooking:

  1. Let's start with the cooking paste. Boil it, according to the instructions on the package. It does not need to be finished until complete readiness - it will "reach" already in a pan with a sauce.
  2. In the meantime, we clean the bow, garlic and my mushrooms. All cut finely, mushrooms - plates.
  3. Heat the frying pan, we pour olive oil there and begin to fry garlic. Next, add onions to it and wait until it becomes translucent.
  4. We send mushrooms on the pan with a bow and fry to the full evaporation of the water that highlighted the mushrooms.
  5. Meanwhile, three in a small grater cheese, or rather, his half, and add a chips into mushrooms.
  6. Now we pour 20% cream and wait until mushroom sauce boils. Suck the remaining half of the grated cheese and the sauce is ready.

Sucking in the pan with sauce already ready-made pasta and drive them for another 2 minutes. Ready!

Cooking with the addition of shrimp

What an Italian recipe is without seafood? Shrimp - the passion of Italians. It is not surprising that in the paste with mushrooms, they are also present.

Ingredients:

  • onions - 1 head;
  • mushrooms - 200 g;
  • pasta Fettuccini or other pasta - shelter;
  • shrimps - 200 g;
  • cream - 100 ml;
  • oil for roasting.

Cooking:

  1. First, prepare the pasta themselves.
  2. Now clean and cut down onions, send it after that in the pan with a heated butter. Fry to rosy.
  3. To the bows, pour the mushrooms chopped into small pieces and shops to throw out all the water.
  4. It's time to pour cream and cook about 7 minutes.
  5. Pre-boiled and brushed shrimps add to the pan with a cooking sauce and fry them in it for another 2 minutes.

Pretches are laying on the plate, and we water the freshly prepared creamy sauce with seafood and mushrooms.

Italian paste with champignons in creamy sauce

Of course, for pasta you can take all sorts of mushrooms. However, Shampignon is a "classic genre." In this recipe we wake yourself and use the real Italian pasta.

Grocery list:

  • 300 g of Italian paste;
  • champignons - 400 g (either fresh or frozen);
  • half-liter cream 10%;
  • Parmesan - shelter up to 100 g;
  • onions - 1-2 heads;
  • oils up to 30 g;
  • herbs favorite and salt.

Cooking:

  1. Of course, we first prepare the paste, following the instructions that are given on the package.
  2. Now sauce. Onions, mushrooms clean and finely cut.
  3. We put a piece of cream oil on the pan and wait until it messes. Following the onions and prepare it until half ready. Now you can attach champignons and turn everything together for about 20 minutes.
  4. We pour cream and tomorrow a little more. If there was no cream at hand, use the market fatty sour cream - the taste of dishes does not lose.
  5. We add half pasta cheese and herbs to the boiling sauce with salt. Booked? Turn off!

Add a prepared pasta in a ready-made sauce, prevent and sprinkle the remaining half cheese.

With chicken fillet

Another classic option for the preparation of the discussed dish is a pasta with chicken and mushrooms. In the recipe below, chicken fillet will be used. Other parts of a paste carcass are not suitable.

Products:

  • 100 g paste;
  • fillet - 300 g;
  • mushrooms - 150 g;
  • cream elder - about 50 ml;
  • herbs and petty salt.

Cooking:

  1. Boil pasta according to the recipe on the package.
  2. Mushrooms and meat rinse and dry. Cut into small pieces of "on the teeth".
  3. In a preheated frying pan, we pour oil and add chicken fillet. Fry 1-2 minutes and still lay out on the plate.
  4. In the same oil, fry chopped onions and mushrooms. By ready mushrooms, we pour warm cream.
  5. Masters, regularly stirring, 10 minutes. We lay out meat and bring the sauce to readiness for another 5 minutes.

Immediately in a frying pan mixed cooked pasta with mushrooms, chicken and pouring to the table.

Pasta with mushrooms and ham in creamy sauce

Ham in this recipe replaces the classic paste ingredient - chicken. The taste of sauce will not be so gentle, but more piquant.

List of ingredients:

  • paste - shelter;
  • forest mushrooms (or others) - gram 150;
  • cream - 350 ml fat;
  • ham - 200 g;
  • onions - 1 head;
  • garlic - at will;
  • salt with herbs.

Cooking:

  1. Put water for pasta and cook pasta in parallel with the process of cooking sauce. By the time the sauce is ready, the paste only should "go."
  2. Mushrooms to go through, wash well and peck for about 40 minutes. If you have champignons, they should be simply washed and cut.
  3. Onions clean and chop finely.
  4. In a frying pan with hot oil, fry onions and garlic. Add mushrooms and stew 3 minutes.
  5. In the meantime, cut the ham and also send it to the sauce.
  6. Enter all the spices, pour cream and slaughter a bit on a strong fire.

It remains to pour a sauce cooked pasta and serve a dish at least for lunch, even for dinner.

Paste with white mushrooms

  • white mushroom - 200 g;
  • noodles - 150 g;
  • onions - 1 pc.;
  • cream up to 150 ml;
  • oil for roasting;
  • greens fresh or dried;
  • salt without additives.

Cooking:

  1. Onions crush and fry on oil to half-year.
  2. Add Slices of White Mushrooms to it.
  3. Cooking about 5 minutes until the "mushroom" fluid evaporates.
  4. Take the noodles in boiling water and cook according to the instructions.
  5. We pour cream to mushrooms and shops until the mass thickening.

After, we introduce all the spices in the sauce and suck the finished noodles. Mix and apply to the table.

Spaghetti with mushrooms in sour cream sauce

Another option of white sauce is the refueling on sour cream. The sour cream sauce is similar to creamy, but his taste is not such a "milk", but a slightly sour.

Products:

  • spaghetti packaging;
  • mushrooms shelter;
  • luke - 2 pcs.
  • sour cream -200 g;
  • selected spices or finished composition of olive herbs.

Cooking:

  1. First, cut onions and mushrooms.
  2. We send onion half risks on the hot frying pan, then mushroom slices and wait until everything goes well. It is possible that a little "mushroom" fluid remains in the pan if you use a very fatty sour cream.
  3. After adding all sour cream and a set of spices. 9 minutes 10.
  4. Meanwhile, we bore spaghetti.

After they are ready, mix them with our sauce and sprinkle with greens.

Cooking from dried mushrooms

  • 250 g paste;
  • cream - 200 ml;
  • flour - 1 large spoon;
  • 2 spoons of frying oil;
  • crushed dry mushrooms - about 4 tablespoons.

Preparation steps:

  1. Preparing pasta almost until readiness. The state of Al-Dente is the perfect, according to Italians, although not very familiar to us.
  2. Pre-closed mushrooms at night should cut and peck for about 10 minutes.
  3. In a frying pan with hot oil, fry the chopped onion.
  4. It is time to add flour, salt, cream, spices, mushrooms and mushroom broth. Swipe up to 10 minutes.

Now put the finished paste on the plates and simply pour the resulting fragrant sauce.

Fettuccini with mushrooms in cream sauce

Paste Fettuccine does not resemble a wide noodle. Naturally, we will buy it in the store, and not be prepare themselves. However, if you really want, you can make a homemade noodle - the dish will come out delightful! Where are the Italians there ...

Products:

  • paste - 400 g;
  • champignons - 300 g;
  • cream - 300 ml (preferably, fatter);
  • onions - 1 pc.;
  • a pair of garlic teeth;
  • mix of herbs and salt.

Cooking:

  1. Wear a paste and set aside.
  2. Now "clap" sauce. On the pan with hot butter put the crushed garlic. Then suck the chopped fine onions and fry until goldenness.
  3. We send to the bow with garlic sliced \u200b\u200bmushrooms and fry to evaporation of water. Season with spices.
  4. We pour cream and shops up to 10 minutes.
  5. On the plate lay out fettucine and we water them with a sauce on top.

Pasta with mushrooms. Rich and delicious dish. So why not arrange a little journey to Italy? Why in Italy? Yes, because the paste is from there! Appearing in Italy, after a while, the paste began to be successfully used by the hostesses of the whole world, moreover, it was a delicious dish even in a vegetarian cuisine!

Pasta is kept for a long time, quickly prepared, and it costs quite inexpensive. And she is good because it allows you to experiment with tastes, in order to get a new taste, usually use various spices or sauces. Turn the paste into an unusual, original and even a few piquant dish helps and mushrooms. In addition, they make this dish more nutritious - in order to be saturated, it is enough to eat quite a few paste with mushrooms. For the unique ability to quickly quench the hunger nutritionists began to magnify mushrooms "forest meat"!

Ideally, for the preparation of pasta with mushrooms, you should take a paste of Italian production - as-in no way, and the product is still Italian origin! If you want to make a choice in favor of domestic producers, then it is best to turn your attention to the paste of uneasy flour made of solid wheat varieties. By the way, this is not corrected from such products!

If cheese is present in the recipe, then the most preferred option will be the cheese of solid varieties (grain dad, parmesan, etc.), and olive oil is usually used for the passerics. As for mushrooms, they can be taken the same as for frying either for extinguishing: watches, chanterelles, white mushrooms, oysteries, champignons, etc. And before starting to cook them, they need to be rinsed as needed and slice.

The paste is recommended to be prepared in thick-width - even if it is a frying pan, it must certainly be equipped with a lid and high sidelights. Thick walls are necessary so that the paste does not burn and evenly warmed up, and the depth of the dishes should allow all the ingredients into it without prejudice to the possibility easily mixed them. As for the lid, it is due to her the extinguishing process becomes uniform. As a rule, for every 100 g pastes take one liter of water. At the same time, the pan in which the paste is brewed, in no case should be cramped. Usually the paste is cooking until half-ready - the final willingness it becomes with mushrooms. And if the recipe provides for adding cream to mushrooms, the fire is turned off at this time - in this case the dish does not fodder and the cream will not curl.

Pasta with mushrooms is one of the favorite dishes. It is not difficult to cook it. A simple set of ingredients makes it available for frequent use. Champignon and gentle creamy sauce with aroma of Italian herbsmake a regular dinner holiday. And if you submit to this dish, then this simple homemade dish will turn into an exquisite treat for suddenly gorgeous guests.

You will need: (4 servings)

  • champignons 400-500 gr
  • onions 2-3 pcs
  • cream 20% 0.5 l
  • white dry wine 0.25 glasses
  • ground black pepper
  • dry Italian herbs
  • pasta 250-300 gr
  • parmesan Cheese 50 gr

Step-by-step photo-recipe cooking paste with mushrooms:

For this dish, I use the paste, which is called. This is my favorite type of paste, but you can use spaghetti, and any other pasta.

In a large pan (at least 5 l) Bring water to boiladd 2 tsp Sololi. and 1 tbsp. vegetable oil. Put the paste into the pan and interfere so that it does not stick to the bottom.

Boil the paste according to the time specified on the package. I have 3 minutes. Do not boil pasta longer, even if she seems to be solid. Do not forget that it will connect with the sauce and will have extra moisture.

Before throwing into a paste on a colander, Pour some water (1 cup)in which it was cooked - it is a wonderful starchy broth that you can add to the sauce if necessary.

Drain the water catch off the paste on the colander.

Put the paste back to the saucepan add 2 tbsp. vegetable oil, Stir and forget about it for a while.

Now Get off sauceFor which you need to fry mushrooms.

Tip: when you buy mushrooms, take with a margin. For pasta you need only 400 grams, and you take a kilogram or even more. Since fresh mushrooms are not stored for a long time, then prepare them all right away - cut and push. Use the required part immediately, and the remaining fried mushrooms will cool down, put in the container, close and remove into the freezer. There they can be stored long enough and at the right moment they can not be deficiting them to add to the soup, to the sauce or cook with them a paste. It is very saving time.


Sauce for pasta

Carefully clean the mushrooms from the ground and garbage with the brush, rinse under running water and leak on the colander to dry.

Cut two big bulbs and mushrooms. Large champignons have better removed leg.

In the pan, heals vegetable oil and Fry in it onions.

Add and roast together with onions. Still and watch not burned.

After 20 minutes, the mushrooms will be ready, spray and pepper them. Add to them dry white wine. This is not necessary, but I always add a wine that is specifically stored in the fridge for cooking. Let be Wine with mushrooms will leave for 3 minutes. During this time, alcohol will completely evaporate, only acids and aroma will remain.

Now add to the pan creamIf necessary, salt and pepper. Consider that parmesan will also be added to the sauce, which contains salt.

Stir and let the sauce boils on a small fire for 5 minutes.

Add dry Italian or olive herbs, mix, give the sauce to get off a minute.

Add a tablespoon of squeezed cheese. Mix well. Try, if necessary, add salt and pepper.

Now in the sauce you need to lay a boiled paste.

Mix well with a sauce to make it completely covered. If the dish seems to you thick, add some water that you left when cooking pasta. The paste with the sauce should boil and you can turn off the fire.

Serve the paste must be immediately, and if you need to wait, it is better to mix the paste with sauce, because It will spin and lose elasticity. Separately and pasta, and sauce will be perfectly stored in the refrigerator even until the next day. Then you put a paste into a plate and Poland with a sauce, warm up in the microwave and let each wash it yourself.
At home kitchen there are often such situations where yesterday's dinner have to warm up, so save in the refrigerator and water in which the paste was cooked. It will be possible to dilute the thickened sauce when stored.

Usually serve to paste parmesan cheesewhich is clutch on a grater or cut down thin slices. And to the paste with mushrooms and cream sauce you can file olive Oil with White Truffle, some drops of which will give the dish bright raw Mushroom Fragrance.

Paste with salmon in cream sauce

You will need:

  • champignons 400-500 gr
  • onions 2-3 pcs
  • vegetable frying oil 100 ml
  • cream 20% 0.5 l
  • white dry wine 0.25 glasses
  • ground black pepper
  • dry Italian herbs
  • pasta 250-300 gr
  • parmesan Cheese 50 gr

Boil the paste during the time specified on the package, drain the water, add 2-3 tbsp. Vegetable oil, mix. Cut two big bulbs and mushrooms.
In the pan, heal the vegetable oil and roast onions in it. Add mushrooms and roast together with a bow of 20 minutes., Swell and pepper. Add wine and prepare 3 minutes. Add to Skovorovka, let it boil for 5 minutes. Add dry Italian or olive herbs, mix, give the sauce to get off a minute. Add a tablespoon of squeezed cheese, mix well, add, if necessary, salt and pepper.
Place the boiled paste in the sauce, mix well and bring to a boil.