In our country, many people serve pasta as a side dish, but Italians consider it an independent dish - pasta. An essential component of this dish is the sauce. It can be creamy or tomato, meat or fish, vegetable or mushroom. The latter option is very popular, since the gifts of the forest have a seductive aroma and unique taste. Mushroom pasta sauce is usually prepared with cream or sour cream and may contain wine, cheese, and vegetables. All this allows you to prepare new dishes every time from the same basic ingredients: pasta and mushrooms. There are so many recipes for liquid seasoning for cones, spaghetti and similar products that even the most fastidious gourmet will be able to choose an option that suits his gastronomic preferences.
Cooking features
The process of preparing mushroom sauce for pasta cannot be called very complicated and time-consuming. Even an inexperienced cook can make pasta with such a sauce, and it will not take much time and effort. However, to get the best result, he needs to know and take into account several important points.
- You can prepare the sauce from any type of edible mushrooms, but most often champignons, oyster mushrooms and porcini mushrooms are used for this purpose, since they do not require complex preliminary preparation. Most wild mushrooms need to be boiled before making sauce, and some even need to be soaked for a long time.
- Fresh, frozen and dried mushrooms are used to prepare sauces. Allow frozen food to thaw before preparing gravy. Dried mushrooms need to be soaked so that they return to their original shape and volume. After this, the mushrooms are chopped according to the recommendations in the recipe and used to prepare the gravy.
- The nature of chopping mushrooms for the sauce depends on the culinary preferences of the cook and on what type of pasta they plan to serve it with. For spaghetti, liquid sauces in which the ingredients are highly ground are usually better. For horns and shells, thick gravies that contain fairly large pieces of mushrooms and vegetables are more suitable. Sometimes mushrooms for sauce are not chopped, but chopped using a blender.
- For pasta, mushroom sauce is used hot. It is usually not served separately, but immediately poured over the finished pasta and mixed. When serving, pasta is also often sprinkled with shredded cheese, which harmonizes well in taste with both pasta and mushrooms.
Recipe No. 2
You will need:
- Mushroom broth – 230 ml.
- Onion – 1 pc.
- Mushrooms – 440 g.
- Butter 75 – 82% – 45 g.
- Flour – 15 g.
- Spices.
It is best if you take the noble representatives of the forest.
Porcini mushroom sauce is famous for its indescribable aroma.
Let the mushrooms boil on the stove for 40 – 60 minutes. As soon as they are ready, pour the water into a small bowl, but do not pour it out! It will come in handy.
In a hot frying pan, fry the flour until brown. Add mushroom broth to the flour, stir, breaking up any lumps. Simmer for no more than 25 - 35 minutes. The mushroom sauce is almost ready.
Fry the onion until translucent, add the mushrooms to it. Fry for about 7 – 9 minutes. Now we send the frying to the flour and broth. Salt and pepper. Leave on the stove for another 20 minutes. It is recommended to serve this mushroom sauce with fish.
Please note that bechamel sauce with mushrooms is prepared in the same way, only milk is used instead of broth.
Creamy mushroom sauce for pasta
Compound:
- fresh champignons – 0.3 kg;
- onions – 100 g;
- butter – 50 g;
- medium fat cream – 0.5 l;
- wheat flour – 20 g;
- salt, ground black pepper - to taste.
Cooking method:
- Wash, dry with a napkin and cut the champignons into small cubes.
- After removing the peel, cut the onion into small cube-shaped pieces.
- Melt the butter in a saucepan and add the onion. Fry it until it becomes translucent.
- Place mushrooms in a saucepan. Cook them until all the liquid released from the mushrooms when heated has evaporated from the saucepan.
- Sprinkle the mushrooms with pre-sifted flour and stir.
- While vigorously stirring the contents of the saucepan with a whisk, pour the cream into it.
- Add salt and pepper. Cook the sauce, stirring with a spatula, until it reaches the desired consistency.
Onions in this sauce can be replaced with shallots, and champignons with porcini mushrooms, then the sauce will acquire an even more refined taste and bright aroma.
Mushroom sauce with milk
People watching the calorie content of their dishes will prefer a less rich product, but no less tasty. Mushroom sauce made from champignons with the addition of milk is appropriate for everyday serving and for the holiday table. Products needed for cooking:
- champignons – 400 g, onion – 2 pcs.;
- milk – 1 glass, starch – 1 tbsp. spoon;
- butter – 50 g, vegetable oil – 30 g;
- bay leaf – 1 pc., salt – 3–4 g, sugar – 4–5 g;
- allspice black pepper – 2 g.
To prepare, proceed as follows:
- Cut mushrooms and onions into arbitrary pieces. Pour sunflower oil into a frying pan and heat it.
- Send the onions and mushrooms to fry for 6-10 minutes. Add bay leaf, salt, sugar and pepper.
- Blend the slightly cooled vegetables in a blender until smooth, without bay leaves.
- Pour the paste mixture into a saucepan and add 100 g of milk and butter.
- We put it on heat. We dilute starch in the remaining milk and pour it into a saucepan. Stir and bring to a boil.
- Add butter and mix. Taste for salt and sugar. Add if necessary.
The resulting white mushroom sauce is tender and flavorful. It is lower in calories and can go with any hot dish. It can be served for a festive, everyday or vegetarian table.
Oyster mushroom sauce for pasta
Compound:
- oyster mushrooms – 0.5 kg;
- sour cream – 120 ml;
- refined vegetable oil – 60 ml;
- butter – 40 g;
- garlic – 3 cloves;
- water – 120 ml;
- onions – 0.2 kg;
- salt, pepper - to taste.
Cooking method:
- Wash the oyster mushrooms by cutting them off from the base. Cut large specimens into several pieces.
- Peel the garlic cloves and chop finely with a knife.
- Remove the skins from the onions and cut the vegetables into thin quarter rings.
- Melt the butter in a frying pan, add onion and garlic. Fry them until soft.
- Add vegetable oil and mushrooms.
- Fry the oyster mushrooms for 10-15 minutes over low heat, then salt and pepper them, pour sour cream diluted with water and simmer for another 10-15 minutes.
Spoon the sauce over the cooked pasta and serve while the dish is still hot.
Delicious spaghetti sauce in half an hour
Compound:
- mushrooms 300-500 g (champignons, oyster mushrooms or whatever you have at home);
- hard cheese 100 gr;
- a couple of medium onions;
- a few cloves of garlic;
- butter or sunflower oil 100 g;
- Art. spoon of flour;
- not very thick sour cream 150 g;
- greens (dill, parsley);
- salt, pepper, mushroom seasoning to taste.
Prepare mushroom sauce for spaghetti with sour cream:
- We rinse the mushrooms well under the tap, thoroughly rinsing under the caps, as most of the dirt accumulates there.
- Cut into strips, slices or cubes at your discretion and boil, lowering them into boiling water for five minutes. Then, using a colander, remove the mushrooms from the boiling water and let them dry thoroughly.
- Peel and chop the onion as if for frying. If you like it bigger, it's up to you. Place the onion in a frying pan, oil and sauté over low heat until half cooked. Then add the boiled mushrooms to the onion and cook for about half an hour, stirring occasionally.
- Mix sour cream and flour and pour into a frying pan, add salt and pepper. Simmer for another five minutes, then add herbs, garlic and shavings of hard cheese. Stir constantly until the cheese is completely dissolved. The mushroom aroma of the sauce combined with a hint of cheese will leave an unforgettable impression, and the sour cream base will add thickness and volume to the dish. Bon appetit!
Additionally, we recommend watching a video with a similar recipe. Enjoy watching:
Cooking tips and tricks
- If you want the taste of mushrooms to be clearly felt in the sauce, chop them quite coarsely and fry first in a dry frying pan (over high heat) until the mushroom juice has completely evaporated, and then in oil along with the onions, reducing the heat. Then cook according to the recipe. Mushrooms prepared in this way will be very soft, tender and tasty.
- In addition to the listed seasonings, the taste of the sauce will be enhanced by a small amount of nutmeg. It will taste a little like béchamel sauce.
- To make the sauce thicker, add a little grated cheese. You will get a very tasty cheese sauce with mushrooms.
- Sweet sauces are very popular and are served with meat and poultry dishes. I recommend making lingonberry sauce or sweet and sour redcurrant sauce. I am sure that these flavor combinations will delight you with their originality.
I hope that you liked my recipes and will appreciate them by leaving a review in the comments. Write your options for preparing mushroom sauces. What seasonings do you add? Share your culinary secrets and tricks. Good luck!
Recipe No. 7
The Spanish mushroom sauce recipe is incredibly easy and doesn't require a lot of ingredients, but you do need to buy white wine in advance.
You will need:
- Mushrooms – 140 g,
- White wine – 30 – 50 ml,
- Butter 82% – 45 g,
- Meat broth – 15 ml,
- Red sauce – 220 ml.
Melt the butter in a frying pan. Add chopped mushrooms and fry until golden brown (5 minutes). Pour white wine into the mushrooms. Simmer until half of the added liquid has evaporated. Now pour the broth and sauce into the pan where the sauce with mushrooms is stewed.
Leave on fire for 15 minutes. Now the dish is ready to serve. Please note: the sauce will look more noble with finely chopped mushrooms, especially with fish cutlets.
Recipe No. 8
Mushroom sauce for tomato meat can be prepared in just half an hour and goes perfectly with beef and pork.
You will need:
- Tomato sauce (or paste) – 1 l,
- Mushrooms – 140 g,
- Onion – 1 pc.,
- Sunflower oil – 25 – 35 ml.
The onion was peeled and finely chopped. Fry in oil until translucent or golden brown. Add sliced mushrooms to it and fry for another 5 minutes. Add the mixture to the tomato sauce. Cook for 5 minutes, stirring. Salt, pepper, add chopped garlic to the mushroom sauce.
Recipe No. 6
This mushroom sauce with sour cream is incredibly tasty and perfect for baked or fried poultry.
You will need:
- Mushrooms (preferably fresh) – 150 – 250 g,
- Turnip – 1 pc.,
- Carrot – 1 pc.,
- Onion – 1 pc.,
- Butter 75 – 82% – 40 g,
- Flour – 15 – 20 g,
- Sour cream 15 – 20% – 50 – 150 g,
- Fresh greens,
- Mushroom broth – 250 ml.
The preparation of sour cream and mushroom sauce begins with the preparatory stage.
We clean the mushrooms and set them to boil on the stove until done. Afterwards, drain the broth and chop the product.
Peel carrots, onions, turnips and wash. Grind or chop on a medium grater. Fry the vegetable mixture for the mushroom sauce in a hot frying pan.
Place half of the broth on the fire and leave to boil. Add flour to the second part and stir until it is completely dissolved. Now we combine it with boiling broth on the stove. The sour cream sauce is almost ready.
After the broth has thickened, add fried vegetables and boiled mushrooms. Cover with a lid and wait 5 minutes. Next - sour cream and spices with fresh herbs. Cook the mushroom sauce with sour cream for another 7 minutes, under no circumstances allowing it to boil.
