Spaghetti is often used to cooking using meat and meat products, with minced meat, or simply boiled as a side dish for meat dishes. However, there are many mushroom spaghetti recipes that go great with them. Dishes turn out to be unusually refined in taste, they are prepared quite quickly.
To prepare the dish, you will need the following components:
- pasta - 250 g;
- mushrooms - 250 g;
- garlic - 1 clove;
- bulb;
- vegetable and butter;
First you need to chop the onion, garlic. Fry the ingredients in vegetable oil until golden brown, then put the mushrooms, cut into plates. Fry until all the liquid has boiled away. Boil pasta. Dry, transfer them to the pan to the finished ovens. Mix mushrooms with pasta, put butter. Close the lid, leave to infuse for 5 minutes. Sprinkle with grated cheese before serving.
To make the dish have an Italian touch, it is better to use Italian pasta, replace the butter with cold-pressed olive oil, and use parmesan instead of regular cheese.
Cooking pasta using champignons and creamy sauce is suitable for both a family lunch and dinner. The meal can be prepared very quickly. Pasta with champignons have a delicate taste, very satisfying. They are best served with a light vegetable salad, white wine.
The ingredients for spaghetti with mushrooms in a creamy sauce are as follows:
- pasta - 350 g;
- mushrooms - 300 g;
- garlic - 3 cloves;
- butter - 25 g;
- 20% cream - 35ml;
- hard cheese - 50 g;
- onion - 1 piece;
- basil - 3 branches;
- vegetable oil - 3 large spoons;
- pepper;
- salt.
The stoves should first be cleaned from contamination. It is better to wipe all the mushrooms with a dampened sponge or rinse quickly under running water. They do not need to be soaked when cleaning. Due to the loose structure, the ovens quickly absorb water, and during the cooking process, the aromas are no longer so natural. Having prepared the mushrooms, you need to chop them with plates.
Peel the onion, cut into small cubes. Pour the butter into the heated frying pan. You can pour in a little vegetable oil, otherwise the butter may burn during heating. Fry the onion until soft structure, it should be golden in color.
Pecheritsy put to the onion, cook over high heat, stirring all the time. Fry until fully cooked, browned. Pour in the wine, bring the product to a boil, boil for 2 - 3 minutes, so that the wine evaporates. Then add cream. On low heat, the mushrooms should boil in a creamy gravy for about 5 minutes.
While the gravy is being prepared, you should finely chop the garlic, basil, and grate the cheese using a fine grater. When the sauce thickens a little, you can add cheese, garlic, basil. Mix the ingredients well, boil everything together for 5 minutes. At the end of the preparation of the gravy, you can salt and pepper it.
While the gravy is boiling down, it is necessary to boil the vermicelli. For 100 grams of pasta, 1 liter of water is required. Boil the pasta. Then throw it in a colander, sprinkle with oil, mix. To dilute the gravy, you should leave a glass of water in which the pasta was cooked.
Now you can add cooked pasta to the mushrooms. It's good to interfere. Warm up the dish for a minute. If necessary, at this stage, you can dilute the sauce with water left from cooking pasta. Pasta with mushroom sauce can be served on the table.
Recipe for spaghetti with minced meat and mushrooms
To prepare the dish, you will need the following components:
- pasta - 400 grams;
- ovens - 100 grams;
- tomato paste - 100 grams;
- minced chicken - 300 grams;
- vegetable oil;
- salt.
Boil water, add salt, put pasta to boil. Put the prepared product on a sieve, rinse. Rinse the ovens, clean, chop. In a heated pan, fry the minced meat, mushrooms in vegetable oil. Then put the tomato sauce, mix well. Next, you need to pour half a glass of water. The gravy should boil.
Transfer the pasta to a bowl and top with the prepared sauce. Sprinkle pasta with minced meat and mushrooms with cheese.
Spaghetti with mushroom sauce recipe
Required list of ingredients for this dish:
- pasta - 300 grams;
- champignons - 150 grams;
- sour cream - 2 large spoons;
- Dutch cheese - to taste;
- allspice - to taste;
- bouillon cube - to taste;
- onion - 1 piece.
Boil pasta until done. Chop onion with pecherica, fry until golden brown. Add spices, 2 tablespoons of sour cream, fry a little. Then add half a glass of water, cook for 10 minutes.
Mix macaroni with sauce, mix. It tastes good served with cheese.
Spaghetti with mushrooms in sour cream sauce
You will need the following components:
- hard cheese - 100 grams;
- large ovens - 10 pieces;
- tomato - 3 pieces;
- onion - 1 piece;
- paste;
- sour cream - half a glass;
- olive oil;
- spices, salt.
Chop the onion into cubes, fry it, adding oil. Separate the peel from the tomatoes, mash them using a blender. Pour over the onion. Simmer until gravy becomes thick. Cut the pecherits into slices, put in the gravy. Add salt, pepper to taste. Simmer until half cooked. Put sour cream into the pan, combine the ingredients and simmer for about 5 minutes.
Prepare the pasta, dry it, add to the gravy. Cook with the lid closed for about 10 minutes. Before serving, sprinkle with parsley and cheese to taste.
Pasta with mushrooms and cheese
To prepare the dish, you need the following ingredients:
- pasta - 400 grams;
- fresh bakers - 300 grams;
- cheese - 150 grams;
- garlic - 4 cloves;
- olive oil - 80 ml;
- chili pepper to taste;
- oregano to taste.
After salting the boiled water, throw the pasta, boil. Transfer the cooked pasta to a colander to drain the remaining liquid. Clean the stoves, rinse, dry. Cut into plates. Heat up the pan, fry until done.
Heat another pan, fry the chopped garlic cloves until browned. Remove it from the pan, add to the chili oil, oregano. Then put the pasta and prepared ovens, mix the ingredients, fry everything together for about 10 minutes, reducing the heat.
Arrange the finished dish on plates, sprinkle with grated cheese.
Pasta cooked with mushrooms is tasty, fragrant. Therefore, lovers of traditional spaghetti with meat will appreciate this dish.
The classic recipe for this dish is with creamy sauce and chicken. But, of course, it all depends on specific preferences. It also doesn't matter which type of pasta you choose. All its types are suitable without exception: tagliatelle, bucatini, farfalle, gemelli, fettuccine, rotini, garganelli, pici, cavatappi. Don't understand Italian names? Then just buy regular spaghetti and don't suffer))
The five most commonly used ingredients in mushroom pasta recipes are:
The perfect tasty pasta with mushrooms requires good preparation, which begins with the choice of pasta. If you plan to cook it in a sauce, those that have a kind of “cup” where the sauce can get are ideal. The delights of home at the table will be provided to you. The Italians themselves love in this case fettuccine (wide noodles) and penne (tube-feathers). The former are suitable for options with a minimum of sauce or, for example, with grated cheese in addition to mushrooms. The latter are ideal for gravies.
Five of the fastest pasta recipes with mushrooms:
Regarding mushrooms. It is best to fry them before adding them to the dish. And preferably in olive oil, as they do in Italy. RuNet already has a huge number of recipes for this dish, which everyone cooks in different ways. And not always add the same ingredients. For example, onions or shallots. White mushrooms or champignons. In the historic homeland, the dish is often stewed in white wine with broth. They also put parsley in it. Our housewives love to put garlic. Which needs to be crushed right in the pan so that it conveys all the flavor. The garlic can then be discarded. Mushrooms, if they are traditional champignons, are cut into slices and fried in garlic oil. And stewed in cream if the eaters are not vegetarians.
If you don't have much time to prepare a delicious breakfast, you will definitely like pasta with champignons. Champignons are the most affordable mushrooms at any time of the year, they are massively grown and sold in almost any store. Cooking fettuccine with champignons does not cause any difficulties at all - it's quick and easy. While the pasta is boiling, a sauce of fried mushrooms is being prepared.
Champignons cook very quickly. They say they can be eaten raw. Although I have not tried it, I readily believe in it. For my taste, champignons are the most delicious if they are not overcooked or overcooked. I don't know if it is appropriate to use the term al dente for mushrooms, but the mushrooms in the finished dish should be slightly elastic, retaining a subtle hardness in the middle. Then the champignons taste good and retain all the trace elements and nutrients.
If you are going to cook a delicious breakfast of mushrooms and pasta, you should not add strong-smelling ingredients (onion, garlic) and overly spicy spices to the dish - you can kill the delicate taste and smell inherent in fresh mushrooms. Pasta with champignons should have a delicate aroma of fried mushrooms. For example, to avoid loss of taste and smell, only a little black pepper and salt are added to enhance the taste.
Pasta with champignons can be prepared from any kind of pasta. According to your choice and taste. I prefer long products: fettuccine, tagliatelle, spaghetti - you can cook them yourself. By the way, although a different dish, but also incredibly tasty. It is important for the dish that the pasta is cooked to al dente.
Making mushroom sauce for pasta from mushrooms alone is quite difficult. Mushrooms do not boil soft during cooking and do not form a density. Usually they are mixed with vegetables - onions, potatoes. When cooking, the vegetable mass forms a sauce with pieces of mushrooms.
Fresh champignons are easily fried and briefly stewed in butter. Then, according to the principle of bechamel sauce, a little wheat flour, quite a bit of spices and liquid are added to the mushrooms. A thick and tasty sauce is formed with pieces of fried mushrooms. Pasta perfectly retains the liquid component of the sauce, becomes juicy and nutritious. As a bonus, the champignon pasta is sprinkled with a little parmesan or pecorino, which only emphasizes the taste of the champignons.
Pasta with champignons. Step by step recipe
Ingredients (2 servings)
- Fettuccine (tagliatelle, spaghetti) 160 g
- Mushrooms 150 g
- Butter 30 g
- Wheat flour 1 tbsp. l.
- Hard cheese (parmesan, pecorino) 50 g
- Salt, black pepper spices
- For this recipe, I chose a long and wide fettuccine pasta, although other types of pasta can be used. Pasta should be of high quality, and not a compilation of flour produced by an unknown person. This ensures that the mushroom pasta is tasty and pleasing to the eye, otherwise you will end up with mushroom dumplings stuck together.
Fettuccine - wide long pasta
- Mushrooms are preferable to take not the largest, or even very small - then they can not be cut into pieces, but cooked whole. Often there are brownish mushrooms on sale, or even completely dark ones - I don’t like them. I prefer the mushrooms to be white or slightly creamy. Mushrooms must be fresh, elastic and uniform in color - without signs of spoilage and darkening.
Young small champignons
- Melt a piece of natural butter in a frying pan. Mushrooms, depending on size, leave whole or cut into pieces. Pieces of mushrooms should be large enough to be easily pierced with a fork. Throw the mushrooms into the melted butter and stir.
Melt the butter and fry the chopped mushrooms in it
- Stirring constantly, fry the mushrooms for 3-4 minutes, over medium heat. Do not cover the pan with a lid, otherwise the mushrooms will quickly begin to release water and wilt. When fried, the mushrooms should become a pleasant ruddy hue. When frying, salt the mushrooms and add spices is not necessary.
Mushrooms brown quickly when fried
- Add an incomplete tablespoon of wheat flour to the fried champignons and mix with a spatula. It is necessary that the flour is mixed with fat - this technique is used in cooking.
Add a little flour to the mushrooms and mix
- Add a quarter cup of not very hot water to the mushrooms. Mix thoroughly and break up all the lumps - the sauce should be homogeneous. This is an important point, as pasta with champignons can turn out with pieces of dough, and this is not very good. Lightly salt the sauce with mushrooms and pepper. Do not add a lot of pepper - this is a fragrant spice and its taste is felt quite strongly in the dish. The taste of pepper in the dish should be barely perceptible and only emphasize the taste of champignons.
Add water and prepare mushroom pasta sauce
- Boil fettuccine in salted water. The boiling time is indicated on the package and the manufacturer guarantees the degree of readiness of al dente pasta during this time. Drain the pasta in a colander to drain the water, and add the pasta to the mushroom sauce directly into the pan. Mix carefully.
Give preference to the perfect tested recipes for pasta with mushrooms in a creamy sauce on the website of the impeccable culinary style website. Check out variations with forest and greenhouse mushrooms, all kinds of pasta, meat, chicken, vegetables and cheeses. Saturate the range of flavors with fragrant herbs and spices. Create your Italian style!
In Italy, "pasta" refers to all pasta. Therefore, it does not matter what shape the pasta will be. The main thing is that they should be only from durum (and no other) varieties of wheat. Mushrooms that perfectly complement pasta can be very different from freshly picked wild mushrooms, chanterelles, butter or porcini to ready-made pickled mushrooms. Creamy sauce can be varied with vegetables, cheeses of various types, chicken, meat, fish or seafood. As a result, every time you get a new dish.
The five most commonly used ingredients in creamy mushroom pasta recipes are:
Interesting recipe:
1. Cut mushrooms into neat slices.
2. Fry the olives in oil until all the liquid has evaporated.
3. Send the onion cut into thin half rings and chopped garlic to the mushrooms.
4. As soon as the onion is browned, pour in the chilled cream. Salt, pepper. Add aromatic spices.
5. Simmer for five minutes.
6. Boil the pasta in a large amount of boiling water until half cooked.
7. Discard in a colander, rinse well, let drain all the water.
8. Place in a skillet with creamy mushroom sauce.
9. Simmer, stirring gently for seven to eight minutes.
10. Put on plates, generously sprinkle with grated hard cheese and herbs.
Five of the fastest pasta recipes with mushrooms in a creamy sauce:
Helpful Hints:
. When choosing pasta for this dish when buying, you should pay attention to those varieties that have a rough surface. Such a paste will hold the sauce on its surface and will not allow it to float.
. When cooking pasta, it is recommended to follow the rule: the less pasta, the thicker the sauce should be.
There is no easier dish than pasta. They are regularly found on the daily table in many families. But when you want to add variety to your usual diet, you can cook pasta with mushrooms in a creamy sauce. They are not much more difficult to prepare than a regular side dish, but at the same time they have a delicate and pleasant taste.
An original, but at the same time, a simple dish can be prepared for a romantic dinner or just to please loved ones at the end of a working day. Pasta in the original sauce, in which subtle and refined notes are felt, will leave behind a feeling of satiety.
- Champignons - 550 gr.;
- Pasta - 350 gr.;
- Onion - 150 gr.;
- Wine (dry, white) - 120 ml;
- Cream - 550 ml;
- Cheese - 65 gr.;
- Spices - to taste.
- Oil.
- Boil water, salt it and boil the pasta until almost ready. You can use spaghetti, fettuccine, penne, or any other type of pasta you like for this recipe.
- Drain the garnish in a colander and rinse with cold water. This is done so that the pasta does not reach readiness due to its own temperature and subsequently does not boil. After all the water has drained, transfer the pasta to a large container and sprinkle them with vegetable oil so that they do not stick together.
- Rinse mushrooms under running water and cut into quarters. If desired, the mushrooms can be cut into smaller pieces or left whole.
- Peel the onion from the husk, cut into small cubes.
- Grease a heated pan with oil. Add the onion to the pan and fry over low heat for 4-5 minutes, stirring constantly.
- Then add chopped champignons to the pan to the onion, reduce the heat a little and fry until the liquid has completely evaporated, stirring them from time to time. Usually 10-15 minutes is enough.
- Gently pour white wine into the pan, stir and simmer for another 3 minutes.
At the final stage, pour cream into the sauce, add salt and pepper to taste, bring to a boil. - After the sauce has boiled, it must be simmered for about 6 minutes on the lowest heat, stirring regularly. A few minutes before the readiness to add Italian herbs, cheese, grated on a fine grater. Wait until the cheese is completely melted.
- Put the sauce in boiled pasta, gently mix the ingredients and simmer together for 2-4 minutes.
When serving, when the dish is already laid out on portioned plates, it can be additionally sprinkled with grated cheese and garnished with your favorite herbs.
The sauce consisting of mushrooms, cream and onions has an unexpectedly pleasant aroma and subtle notes of garlic. It gives a special aftertaste, but at the same time does not interrupt the taste of the dish, but only emphasizes it.
Required ingredients for cooking:
- Fettuccine pasta - 400 gr.;
- Champignons - 300 gr.;
- Cream 10% - 300 ml.;
- Onions - 2-3 pieces;
- Oil - 3 tablespoons;
- Garlic - 4 cloves;
- Salt - to taste;
- Olive oil - to taste;
- Ground pepper - to taste.
Cooking sequence:
- Peel the garlic and lightly crush with a knife.
- Melt butter in a frying pan, add a few drops of olive oil.
- Once the pan is hot enough, add the garlic. Fry the garlic over low heat for 2-3 minutes. Take it out after frying.
- Rinse mushrooms under running water, remove dirt and dry with paper towels.
- Mushrooms cut into slices or quarters.
- Transfer the mushrooms to a hot pan and fry until the liquid has completely evaporated.
- While the mushrooms are fried, peel the onion from the husk and cut into small cubes.
When the liquid evaporates from the pan and the champignons turn golden, you need to add mushrooms to them. - Stir, add salt and pepper.
- When the onion with mushrooms is golden, you need to reduce the heat to a minimum and carefully pour in the cream.
- Stew mushrooms with cream for 10-15 minutes. The sauce should not get too thick, if it thickens very quickly, then it is allowed to add a little boiled water and simmer for a few more minutes.
- Boil fettuccine pasta in boiling salted water until tender. If desired, you can use any other paste that you like. It is recommended to add a few tablespoons of vegetable oil to the water during cooking so that the pasta does not stick together during cooking.
- When the fettuccine is cooked, drain it in a colander to drain excess water.
- Divide pasta into serving bowls and top with sauce.
- You can push back the taste of the dish with grated cheese or dried basil, spices.
Pasta lovers will certainly appreciate pasta with mushrooms in a creamy sauce. Since it is very easy and quick to prepare, but at the same time tasty and satisfying. Cooking time can be accelerated several times, it is enough to cook the sauce and boil spaghetti at the same time.
Spaghetti with a delicate creamy sauce, chicken fillet and mushrooms are hearty. Cooking does not take much time, so a delicious lunch or dinner can be prepared in the shortest possible time, please the household and surprise the guests.
Ingredients needed for cooking:
- Champignons - 400 gr.;
- Fillet - 3 pieces;
- Onions - 2 pieces;
- Cream 20% - 250 gr.;
- Oil - 40 ml.;
- Cheese - 200 gr.;
- Ground pepper - to taste;
- Salt - to taste;
- Basil - to taste;
- Spaghetti - 450 gr.
Cooking sequence:
- Rinse chicken fillet under running water, remove possible films and fat. Dry with paper towels.
- Boil water, when it boils, add salt.
- Gently lower spaghetti into boiling water, then add a spoonful of oil there.
- Cook spaghetti until done. You need to stir them regularly.
- Peel the onion from the husk, cut into thin half rings or small cubes.
Rinse mushrooms, dry and cut into slices. - Add oil to a heated frying pan.
When the pan is hot, carefully place the mushrooms on it. - Fry the mushrooms over low heat for 6-8 minutes, so that the released liquid evaporates. Then add the chopped onion to the mushrooms.
- Fry for 12-15 minutes, stirring regularly.
- Pour the cooked spaghetti into a colander to drain the water.
- Transfer the pasta back to the pot and cover to keep warm.
- Cut the fillet into slices or cubes.
Add chopped chicken fillet to the mushrooms and onions in a pan, fry a little, add salt and black pepper.
Add cream. - Stew mushrooms with chicken over low heat for 20-25 minutes.
- Then add cheese and simmer until melted. The sauce must be stirred regularly. Just 4-6 minutes is enough.
Add basil sprigs and remove sauce from heat. - When the sauce is ready, carefully put the boiled pasta, and mix the champignons with chicken with spaghetti.
The dish is hearty, even a small portion is enough to satisfy your hunger. A simple recipe will help diversify your usual diet. An excellent addition would be a salad of fresh vegetables.
This recipe will help diversify the diet of vegetables. Even children will like the dish and they will definitely ask for supplements.
Ingredients:
- Spaghetti - 350 gr.;
- Asparagus beans - 400 gr.;
- Champignons - 400 gr.;
- Carrots - 150 gr.;
- Onion - 150 gr.;
- Cream 10% - 200 ml.;
- Salt;
- Black pepper;
- Fillet - 300 gr.;
- Vegetable oil.
Cooking sequence:
- Boil water, salt it, add a few tablespoons of oil and boil spaghetti in this water, according to the instructions on the package. The oil will keep the pasta from sticking together, but it needs to be stirred frequently while cooking.
- Rinse and dry the fillet.
- Meat cut into strips of medium width.
- Peel the carrots, wash and grate on a coarse grater.
- Wash mushrooms and dry with paper towels. Cut mushrooms into 4 pieces.
- Peel the onion from the husk. Cut into small cubes, but can also be half rings of medium width.
- Pour oil into the pan. Fry the onions and carrots first, then add the mushrooms. Fry until almost all the liquid from the pan has evaporated.
- Add the chopped fillet to the pan with the vegetables. Fry for 5-10 minutes.
- Add cream, green beans, salt and black pepper. Mix. Simmer for 20-25 minutes over low heat, stirring frequently.
- When all the components of the dish are ready, you need to mix spaghetti and sauce. Can be served at the table.
There are a lot of options for cooking pasta with mushrooms and cream. It is enough to experiment a little to choose the most delicious and interesting recipe for yourself.