Spaghetti with mushrooms - recipes in creamy sauce, with cheese and ham

Bongiorno, Señoras and Señoritas! I would like to start the article with just such a greeting, because our dish of the day today is pasta - the main national dish of Italians. In Russian, pasta is usually called macaroni, but it is only one of nearly a hundred types of pasta that became popular during the Soviet Union. Think about this number, there are almost a hundred different types of pasta and each form is suitable for certain dishes.

Wow, they love to eat delicious food, just like us! Oh, and by the way, despite the fact that they eat pasta every day, you don’t often meet overweight people there. And why? I’ll tell you about this as I describe today’s recipe. And such a delicious treat awaits you today...

On average, each Italian consumes about 28 kg of pasta per year. And this is not a myth, this is pure truth. There are an incredible number of dishes made from and involving pasta. Typically, pasta is served for lunch as a first course. We eat soup for lunch, and they have this same pasta, with various sauces. Moreover, the sauce does not have to be complex: tomatoes in their own juice, plus fried garlic, plus aromatic olive oil - and voila! lunch is ready!

Well, then there’s certainly the main course and, of course, dessert, usually incredibly tender and tasty tiramisu with a cup of espresso or cappuccino.

And today I will show you only one type of sauce that can be used to season pasta, or rather pasta, it will be more correct!

Classic dish

Even a beginner can cook mushroom spaghetti on his own. Cooking takes very little time. The recipe for spaghetti with mushrooms includes the following ingredients:

pasta 300 grams;
champignons 300 grams;
butter 40 grams;
little vegetable for frying;
salt to taste.

Cooking process:

First, boil the pasta until done and drain in a colander.
While the liquid is draining, wash the mushrooms, cut into small cubes and fry in vegetable oil.
Next, add pasta and butter to them, mix well for a couple of minutes until the butter dissolves, add salt. Turn off the heat and leave on the stove, covered, to cook for 10-15 minutes.

Mushroom spaghetti perfectly serves as an independent dish. Below we offer several interesting options for tasty treats, supplemented with other products.

Sour cream and mushroom sauce “Count’s whim”

Ingredients:

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

Preparation:

Wash the mushrooms, pour a glass of boiling water and leave covered for five minutes. While the mushrooms are soaking in boiling water, chop the greens and finely chop the garlic.
Then 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.
Place the boiled mushrooms in a dry frying pan, add garlic, a couple of pinches of salt, pour in cognac, put on the fire and cover the frying pan with a lid.
After seven minutes of simmering over low heat, our extraordinary mushrooms will be ready to become part of the sauce. Pour mushroom broth mixed with sour cream and mayonnaise over them and cook the sauce for about three more minutes.
Place the boiled spaghetti on a plate, pour over the sauce, sprinkle with herbs and enjoy the divine taste of the “Count’s whim.”

Spaghetti with cheese and mushrooms

A very tasty recipe - spaghetti with mushrooms and cheese. To prepare you will need ingredients:

0.5 packs of Italian pasta;
250 grams of champignons;
a clove of garlic;
0.5 onion heads;
oil for frying (usually any vegetable);
30 g butter;
100 grams of hard cheese;
salt to taste.

How to cook spaghetti with mushrooms and cheese:

To begin, finely chop the garlic and onion and fry them in vegetable oil. In this case, it is more convenient to fry in a deep frying pan.
Peel the mushrooms, cut into small slices, add to the onions and garlic.
At this time, boil the pasta: add to boiling water, add salt, stir to avoid sticking, cook until tender, place in a colander and rinse. Let the liquid drain.
Italian pasta should be added to the vegetables, put butter on top, mix well, turn off the heat and leave for 5-7 minutes, covered with a lid.
Mushrooms with spaghetti can be served by first covering each portion with cheese.

Advice. Italians recommend using Parmesan cheese.

Porcini mushroom sauce for spaghetti

Ingredients:

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

Cooking method:

Mushrooms are washed under running water.
If they were frozen, you need to take care in advance to remove them from the freezer and let them thaw.
The washed mushrooms are thoroughly cleaned.
Mushrooms are cut into cubes - not too small, but not too large - within 0.7 centimeters.
Once they are chopped, you need to prepare a frying pan with onions.
The butter is heated in a frying pan, then finely chopped onions are added to it and sautéed for about 5–7 minutes.
Then the mushrooms are added to the frying pan and simmered over low heat along with the 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 butter, a unique and very soft milky taste is achieved.

Spaghetti with champignons in creamy sauce

A tender, satisfying and delicious dish is obtained with the addition of creamy sauce. The process of cooking spaghetti with mushrooms in creamy sauce lasts literally a couple of minutes longer, and as a result you will surprise your family with a very tasty dinner.

List of ingredients:

Italian pasta 500 grams;
champignons 400 grams;
cream 200 ml;
medium onion head;
butter 70 grams;
grated parmesan cheese;
salt and ground pepper to taste.

Cooking diagram step by step:

Boil Italian noodles in salted water.
While the pasta is cooking, wash and thinly slice the mushrooms. Fry in butter until excess water evaporates. It is necessary to stir during frying.
Finely dice the onion and add it to the pan. Add salt and pepper to taste.
After a couple of minutes, add cream after the onion, cook the sauce over low heat, stirring constantly. Cook for 5-8 minutes.
Divide the boiled pasta into portions and pour the creamy mushroom sauce on top. Rub with cheese.

Spaghetti with mushrooms in creamy sauce is ready to serve!

Recipe Ingredients

Spaghetti - 30 rub.	450 gr.
Fresh champignons (70 rub.)	250 gr.
Cream 20% (45 RUR for 10%)	500 ml.
Parmesan — 160 rub. for 250 gr.	100-150 gr.
Onions - 5 rubles.	1 PC
Garlic - 5 rub.	3-4 cloves
Basil or other herbs (15 rubles per package of dried)	optional
Olive oil

4.9

(629)

Recipe Ingredients

Cost of products as of 07/06/14: 330 rubles.

Spaghetti with champignons in creamy sauce is a cheap, quick and easy to prepare dish. In 30 minutes and a little more than 300 rubles, you can make a hearty and tasty lunch or dinner.

Spaghetti with mushrooms, cheese and ham

And here is the recipe for Italian pasta with meat ingredients. This is a great option for a quick and nutritious dinner for those who don’t like to cook for a long time or simply don’t have time for it.

So, what will you need for a delicious dinner:

pack of Italian pasta
champignons 0.5 kg;
heavy cream 200 ml;
ham 200 grams;
parmesan cheese 50 grams;
frying oil;
salt and ground pepper to taste.

Cooking instructions:

Cooking begins with boiling the pasta. This is done in the same way as in previous recipes.
While the pasta is cooking, you can prepare the mushroom sauce for the spaghetti. The preparation scheme is as follows: wash the champignons, cut into slices; cut the ham into cubes; grate the cheese.
First fry the mushrooms, then add the ham to them. After 10 minutes, add a little water, and when it starts to boil, add the finished pasta. After 2-3 minutes, pour in the cream, salt and pepper. Turn off the heat and leave the dish covered for a few minutes.

Before serving spaghetti with ham and mushrooms, sprinkle with grated cheese. Delicious Italian pasta is ready!

Substitutions, tips and technical points:

Pasta

The spaghetti in the recipe can be replaced with any other pasta. But for the creamy sauce, as in the recipe, I recommend using long types: bavette, linguine, bucatini or nest.

Cream

Take cream with 20% fat content. This will make the creamy sauce thicker. If, like me, you took liquid cream and want to make the consistency of the sauce thicker, add a tablespoon of flour to the boiling cream and stir. Wait a minute. If there is not enough thickness, then add another half spoon.

A reminder to prevent the cream from curdling and how to control the density of the creamy pasta sauce.

Greenery

It is advisable to buy fresh basil. This way it will give off more taste and aroma.

Cheese

For pasta, I always recommend using hard cheeses, such as Parmesan, Grana Padano, Gruyere, Swiss, etc. But any cheese of your choice will suit this recipe. You can even melt it. If you melt it in the sauce, it will also be delicious.

Advice

In order to avoid the formation of a “pasta pie” after cooking, which often happens when you make pasta in a creamy sauce, it is advisable to cook as much as you can eat at one time.

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Portions

Preparation

5 minutes.

Tips for cooking mushroom spaghetti

We invite you to familiarize yourself with a few tips on choosing products and preparing today’s dish yourself at home:

It is recommended to choose pasta from durum varieties. It is not only healthier for the body, but more interesting in taste.
Mushrooms are suitable for both greenhouse and forest mushrooms. Champignons are best suited for artificially grown ones, and chanterelles, saffron milk caps, and honey mushrooms are best for forest ones.
It is recommended to use butter to fry them. This makes them more tender, and when fried, an appetizing crust appears.
You can add Italian herbs or your favorite all-purpose spices to any recipe if desired.
Boiled pasta should not be overcooked. It is better to undercook it a little so that when you add the spaghetti sauce, they reach the desired state.

Choose the most attractive version of the dish, improve it at your discretion by adding other vegetables, spices, sauces, and surprise your family with a new approach to preparing ordinary Italian pasta!

Sour cream and mushroom sauce from oyster mushrooms

Ingredients:

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

Cooking method:

Cut off the roots of the oyster mushrooms, quickly rinse the rest under running water and dry.
Cut the mushrooms into strips.
Peel and chop the onion and garlic.
Heat the butter in a heavy-bottomed frying pan or saucepan over low heat and lightly fry the onion and garlic.
Butter enhances the onion-garlic aroma, you will see this.
When the onion becomes soft and translucent, add vegetable oil.
Add the mushrooms, stir and wait until the liquid is released and evaporated.
Stir to speed up the process.
After 15 minutes, salt the mushrooms and add pepper.
It is not recommended to fry longer to prevent the mushrooms from becoming tough.
Add sour cream, stir.
If after boiling the sauce with sour cream is too thick, add warm water.
Cover with a lid, 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.
The method for preparing sour cream sauce with mushrooms is quite simple.
First of all, you need to fry the pre-chopped mushrooms and onions in a frying pan until they appear golden brown.
After frying, you need to add water to the frying pan and simmer over low heat for about seven minutes.
Next, you need to open the lid of the frying pan, completely evaporate the water and fry the onions and mushrooms until golden brown.
After thoroughly grinding in a blender, you can freely add sour cream and a little sugar.

Porcini mushroom 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 sauce from dry mushrooms, 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. There is no need to add salt during the cooking process;
Already boiled mushrooms should be finely chopped, and the broth should be strained. Measure out the required 600 ml, and the rest can be frozen;
First fry the flour in a dry frying pan (stirring constantly), and then add butter. When the flour acquires a beautiful light brown hue, add concentrated mushroom broth and boil with constant stirring for 13-15 minutes;
Meanwhile, in a separate frying pan, you need 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 ground white pepper. Boil for another 1-2 minutes and remove from heat;
Transfer the aromatic sauce into a special vessel and serve as an addition to potato dishes (mashed potatoes, potato pancakes, casserole).

Pasta with mushrooms in sour cream sauce

Ingredients:

onion 1 pc.;
refined sunflower oil 1 tbsp. l.;
carrots 1 pc.;
ground black pepper 1 pinch;

sour cream 3 tbsp. l.;
salt to taste;
spaghetti 100 gr;
fresh champignons 150 gr.

How to cook:

Prepare spaghetti, mushrooms, carrots, onions, salt, sunflower oil, sour cream and ground black pepper.
Peel 1 onion and cut into half rings. Peel and grate 1 carrot. Fry in sunflower oil (1 tablespoon) until the onion is soft.
Coarsely chop the mushrooms (150 g) and add to the pan. Fry for 10 minutes.
Add sour cream (3 tbsp), water (6 tbsp), salt (0.5 tsp) and 1 pinch of black pepper. Stir and boil for 5 minutes.
Boil spaghetti (100 g) in boiling salted water until cooked. Check your pasta package for cooking time.

Place the prepared spaghetti on a plate and pour over the sour cream and mushroom sauce.

Bon appetit!

Mushroom sauce

Ingredients:

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

Cooking method:

To begin, wash the champignons well and cut them into small cubes;
Chop the onion and fry it in butter until transparent;
Then add the mushrooms and simmer them together with the onion until most of the mushroom liquid has evaporated;
Add flour to the stewed vegetables, mix with mushrooms and onions, pour in warm broth;
Stir the resulting mixture again until there are no lumps left;
Once the sauce is smooth, add sour cream and spices to taste;
Ready-made mushroom sauce from champignons can be served in a special sauce boat or immediately along with the dish;
Before serving, let the sauce sit for a while so that it absorbs the hints of spice flavor.

Easy recipe for mushroom sauce for pasta

Ingredients:

Spaghetti 1 piece
Onion 200 gr
Oyster mushrooms 1-2 sprigs
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 perfectly prepared with any available mushrooms, both wild and artificially grown.
You can buy fresh champignons or oyster mushrooms in almost any store. I prefer oyster mushrooms for frying.
Heat olive oil in a frying pan and fry the peeled and flattened garlic cloves in it. This way the olive oil is flavored. When the garlic begins to darken, discard it.
Peel a large onion and cut into strips. Fry the onion in oil until a nice golden color.
Season with salt and pepper to taste, add 1-2 pinches of dried Mediterranean herbs and nutmeg on the tip of a knife. To get a delicious sweet and sour sauce, you can add a quarter teaspoon of sugar - if desired.
Tomato pulp - canned or fresh, grind to a puree with the addition of water from a kettle, literally a quarter cup. Add the tomato to the mushrooms and onions, stir and simmer covered over low heat for 5-6 minutes.
Mushroom spaghetti sauce should have the consistency of thick sour cream. Pasta will not hold liquid sauce on its surface.
In a large saucepan, bring 2 liters of water to a boil, add salt at the rate of 5-7 grams of salt per 1 liter. Cook the pasta until cooked – the time indicated on the package ensures the pasta is al dente.

With sour cream

In addition to creamy mushroom sauce, many housewives and restaurant chefs prepare sour cream sauce. Its main component is not thick cream, but thinner sour cream. The sauce resembles a creamy mushroom sauce, but still differs in its taste and gives the dish a characteristic sour cream flavor. However, the replacement is especially appropriate if a person does not consume cream, but is partial to sour cream.

Main ingredients for making mushroom gravy:

400 gr. champignons;
250 gr. flour;
100 gr. flour;
100 ml. milk;
1 onion;
a pinch of nutmeg;
vegetable oil.

First, let's deal with the onion - it needs to be peeled, washed with running water and finely chopped. Place the frying pan on the fire, heat the oil in it and add the onion. Fry until golden brown and place in a separate bowl.

We put peeled chopped mushrooms into the oil, when they give a lot of water, we wait for the excess liquid to evaporate. Fry the mushrooms, add the onion. Mix the mixture thoroughly and add flour and salt. Simmer the dish over the fire, then add sour cream. Mix the mixture, carefully pour in the milk and simmer until done for another 3 minutes. At the end of preparing the sauce, add ground nutmeg.

The sauce has a rich, spicy, spicy taste. They pour it over the pasta and serve the dish hot.

Selection and preparation of ingredients

This species is considered the “safest” mushroom because it is almost impossible to get poisoned by it. However, it should be remembered that fresh champignons are white or light brown in color. If the mushrooms smell damp, are soft to the touch, or the film between the cap and stem is damaged, then you have an expired product that should not be eaten.

Mushroom sauce for spaghetti

Wild mushrooms are best suited for making mushroom sauce, as their flavor is strongest. In this case, it is better to use dry porcini mushrooms or boletus. But if there are no wild mushrooms, they can be quite successfully replaced with fresh champignons purchased in the store. When choosing champignons, give preference to small mushrooms. Spaghetti is also very good with cheese, the aroma of the 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 hard cheese;
2 tbsp. butter;
1.5 tbsp. starch;
2-3 cloves of garlic;
a little lemon zest;
ground black pepper:
fresh herbs: parsley, dill;
salt to taste.

Cooking method:

Boil mushrooms in a small amount of water. If these are wild mushrooms, the cooking time will be 10 minutes, for champignons it is enough to simmer for 2 minutes. Drain the water in which the mushrooms were cooked into a separate bowl, placing them in a colander.

Classic mushroom sauce for spaghetti

Ingredients:

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

Cooking method:

The first step is to thoroughly rinse the sand (especially if the mushrooms are store-bought) from the dried mushrooms, then pour about a glass of water over them and cook over medium heat until soft (20-25 minutes). If you soak mushrooms, for example, overnight, you will need to cook them for literally 5-7 minutes.
Meanwhile, pour vegetable oil into a suitable frying pan and heat it. Peel the medium onion and cut into small cubes. Place chopped onion in hot oil. Fry it over medium heat, stirring occasionally so as not to burn.
When the onion turns golden, add a tablespoon of wheat flour to it.
Mix everything and let the flour become creamy - this way we will 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 simmer for a couple of minutes.
During this time, the dried mushrooms were boiled. They need to be removed from the broth and cut into medium pieces if you are grinding the sauce with a blender. If desired, you can leave the mushrooms, then they need to be chopped quite finely
Add pieces of mushrooms to the onion-flour base and pour in 100-150 milliliters of mushroom broth
Simmer everything covered over low heat, stirring occasionally. When most of the liquid has evaporated, remove the pan from the heat.
Add sour cream to the mushroom sauce and mix everything vigorously. Return the pan to the heat and quickly heat everything up, stirring constantly. It is important not to let the sour cream boil, otherwise it may curdle. This sauce contains flour, thanks to which the sour cream should not curdle, but you never know...
In fact, the sour cream and mushroom sauce is ready - you just need to let it cool. But you can eat this sauce warm - in any case it will be delicious.
I like my mushroom sauce to be smooth and almost uniform, so I puree it using an immersion blender. But this is a matter of taste - you can leave the mushrooms in whole pieces, as I said above.
Transfer the cooled or still warm sour cream and 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, it’s always welcome

Creamy with hanger mushrooms

You can use any mushrooms for the sauce - wild or grown champignons or hanger mushrooms. A less expensive budget option would be to buy hang mushrooms at the nearest supermarket. These mushrooms don't take long to cook and taste good.

Modern society grows oyster mushrooms on special farms in compliance with all standards of sanitation and product quality. Under natural conditions, such mushrooms grow on the stumps and trunks of various trees - birch, oak, willow, and aspen.

Veshanka is used in many cuisines around the world; it grows in central Russia, the Caucasus and the Far Eastern territories. Mushrooms have a flat round cap of varying diameters. In its composition, hanger mushroom contains many useful compounds and biological substances - mineral salts, proteins, carbohydrates.

The second main ingredient of the gravy is vegetable oil. For cooking, olive oil is used, which is valuable for its elements. Olive oil brings out the aroma of mushrooms and onions, saturates each bite and leaves a pleasant aftertaste in the mouth when absorbing the sauce.

In the most extreme situations, olive oil can be replaced with sunflower oil. Oil will be needed for frying cloves of garlic, onions and mushrooms.

Ingredients required for gravy:

200 gr. mushrooms;
3 cloves of garlic;
parsley;
1 large onion;
20% cream – 3 b. l.;
basil;
salt.

Fry the garlic in oil in a frying pan, then discard the cloves. Add mushrooms to the oil and fry them until the liquid has completely evaporated. Then add finely chopped onions and herbs. Pour cream into the mushroom mass in a gentle stream and prepare a sauce based on it - let the liquid warm up well under the lid for about 10 minutes. At the end, seasonings and salt are added.

Mushroom spaghetti sauce can be served for breakfast or dinner. The gravy makes the dish tender, rich in mushroom notes and has an appetizing taste and aroma.