Pasta with mushrooms

Pasta is a common dish on our table, but its taste largely depends on what sauce and what products it is served with. We are on a site dedicated to mushrooms, and it would be quite appropriate to consider recipes for pasta prepared with mushrooms. There is a place for such a dish both on a Lenten table, if without meat, but only with mushrooms, and on a festive table, because this dish can be very elegant, and even with a glass of wine it would be nice to serve pasta with mushrooms for dinner. But the tale takes a long time to tell, and it’s time to get down to business, so we read, check that we have everything in the refrigerator according to the recipe, and start cooking.

Pasta with fried champignons in sour cream sauce

Pasta with fried champignons in sour cream sauce
Let's start with a recipe for bachelors, no, it doesn't help you stop being a bachelor))) it's just fast, tasty, doesn't require advanced culinary skills and leaves time to watch your favorite TV series. And most importantly, this dish is very difficult to mess up, well, it’s just very, very difficult to mess up this dish.

Ingredients:

Pasta - 0.5 kg.
Mushrooms - 0.5 kg.
Onion - 200 g.
Garlic - 3 cloves.
Butter or sunflower oil for frying.
Sour cream with a fat content of 20-25% - 300 g.
Spices - to taste.

Preparation:

Boil the vermicelli in salted water until tender; check the packaging for cooking time. When ready, place in a colander and rinse in cold water.
Cut the onion into small cubes, mushrooms into thin slices.
Heat sunflower oil in a frying pan, fry on medium heat, add onions in it until golden brown, add mushrooms to it and fry until all the liquid released from them has evaporated.
Add sour cream, reduce heat to low and simmer for ten minutes under the lid.
Place the boiled pasta in the pan and heat for one minute.

Our dish is ready. As you can see, it’s quick and doesn’t require any skills.

Ingredients and how to cook

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ingredients for 2 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:
Composition weight:[/td]

100 gr
Calorie composition:	208 kcal
Belkov:	12 g
Zhirov:	13 g
Carbohydrates:	10 g
Used:	34 / 37 / 29
H 30 / C 0 / B 70

Cooking time: 45 min

Pasta with mushrooms in creamy sauce – “Béchamel”

Pasta with mushrooms in creamy sauce - “Bechamel”
This dish, although a little more complex than the previous one, but all its complexity lies in the preparation of the bechamel sauce itself, which requires attention so that it does not run away or burn.

Ingredients:

Champignons - 0.5 kg.
Vermicelli - 0.5 kg.
Milk - 1 l.
Butter - 70 g.
Flour - 100 g.
Salt - to your own taste.
Nutmeg - on the tip of a knife
Vegetable oil for frying

Preparation:

Boil the pasta in salted water until tender, drain in a colander and rinse under running water.
Chop the mushrooms into thin slices and fry in oil until golden brown.

Prepare bechamel sauce:

Melt the butter in a deep saucepan or frying pan, add flour and, stirring, sauté until slightly golden brown.
Continuing to stir with a whisk, pour in the milk in a thin stream, making sure that no lumps form, add salt and season with nutmeg. Boil for five minutes and remove from heat.

Place vermicelli in the pan with the mushrooms, pour in the sauce and heat for one minute.

Our dish is ready.

What is bechamel sauce

Pasta with bechamel sauce is a classic dish of Italian cuisine, which is loved in many countries around the world due to its ease of preparation and excellent taste. Béchamel is a popular white sauce made from a mixture of fat (usually butter), flour and milk. The sauce is usually served not only with pasta, but also with meat and fish dishes. It is also traditionally used in lasagna. The invention of the sauce is attributed to Louis de Béchamel, who served at the court of Louis XIV.

Macaroni with champignons and cheese baked in the oven

Ingredients:

Milk - 1 l.
Vermicelli - 0.5 kg.
Cheese - 0.5 kg.
Butter - 70 g.
Flour - 100 g.
Nutmeg - on the tip of the knife.
Champignons - 0.5 kg.
Vegetable oil for frying.

Preparation:

Making bechamel sauce with cheese

Melt the butter in a deep saucepan or frying pan, add flour and stir until slightly golden brown.
Continuing to stir with a whisk, pour in the milk in a thin stream, making sure that no lumps form, add salt and season with nutmeg. Boil for five minutes, add 300 grams of grated cheese, heat until the cheese melts and remove from heat.

Now we prepare the remaining components of the dish:

Boil the pasta until tender, place in a colander and let the water drain.
Chop the mushrooms into thin slices - julienne,
Heat the oil in a frying pan and fry the mushrooms in it until golden brown, no need to add salt.
In the cocotte maker, if there is no cocotte maker, you can use any portioned baking dish, put mushrooms on the bottom, put pasta on them, pour sauce and sprinkle with cheese.
Place in an oven preheated to 180 degrees and bake until the cheese is browned.

Serve hot.

Linguine pasta with chicken pieces, herbs and bechamel sauce

Linguine pasta with pieces of chicken, herbs and bechamel sauce is not the first dish on our blog that uses this one of the most common white sauces in world cooking and well known to many. From our archive, I can name at least a couple of dishes with the mentioned sauce: Italian lasagna stuffed with butter, bechamel sauce and green pesto with pine nuts, as well as lamb baked with vegetables and cheese in Greek bechamel or Moussac sauce. Although, I think if you dig hard enough, you can find others.

A typical béchamel, often referred to simply as “white sauce,” is made from white roux (a mixture of wheat flour and butter) and milk. People first started talking about it in the seventeenth century as one of the mother sauces of French cuisine. In addition to its direct purpose, bechamel is often used as a base for preparing other sauces. For example, if we add cheese to it, we get a delicious Mornay sauce.

However, it is well known that the Italians rightfully dispute the right to call this sauce their own. Their version of white sauce, called balsamella or beshamella, originated in Tuscany in the early Middle Ages and was originally better known here as salsa colla or salsa colletta. This Italian sauce was named so because of its sticky consistency (salsa colletta can be literally translated as “glue sauce”). He came to the neighboring Kingdom of France thanks to Catherine de Medici and was later finally “Frenched” by the brilliant cook of all times and peoples, Francois Varenne.

If you want to learn more about the history of the origin of bechamel, which, in fact, has several interesting versions, and at the same time the Italian balsamella sauce, you can refer to our two publications: “Béchamel sauce or four different stories about the same thing” and "Tuscan Salsa Balsamella".

However, bechamel did not immediately acquire its modern appearance. Recipes from the seventeenth and eighteenth centuries called for melting butter in a frying pan and frying onion chips, pieces of root vegetables, green onions and parsley. After this, cream, salt, black pepper and nutmeg should be added. All this was then boiled and ground through a fine sieve. At the end, an extra piece of butter was added to the sauce. In a more modern version of béchamel, dating back to the nineteenth century, shallots were fried in butter along with parsley and green onions, then cream, salt, pepper and nutmeg were added as before. However, they did not strain the sauce through a sieve.

Spaghetti cooked with chicken and mushrooms

This dish is dietary because it is not fatty and therefore not as high in calories as when using cream and cheeses.

Ingredients:

Durum wheat spaghetti - 200 g.
Chicken fillet without skin - 200 g.
Champignons - 0.5 kg.
Salt, pepper, fresh basil - to taste.

Preparation:

Boil the chicken in a liter of water until cooked. We do not add salt to the broth.
Dilute half of the resulting broth with water and cook the pasta in it. Place the boiled pasta in a colander and let the liquid drain.
Cut the finished chicken fillet into medium-sized pieces.
Shred the champignons into a medium slice. Place the saucepan on the fire, add the mushrooms, pour in the remaining half of the broth and cook over high heat until the liquid evaporates.
After the champignons are cooked, add fillet and spaghetti to them, heat for two minutes and serve.

Spaghetti with bechamel

It’s easy to make a delicious dish yourself, no worse than in top-echelon restaurants, if you choose Bechamel. To prepare spaghetti with sauce, you need:

400 gr. durum spaghetti.
Milk – 300 ml.
Butter – 90 gr.
White flour – 60 gr.
Salt.
Nutmeg.

The preparation time for this simple and delicious dish is 40 minutes.

First of all, you need to prepare a container with a thick bottom in which to place the oil. It needs to be ground with flour until it becomes wet sand. Then hot milk is gradually introduced, stirring the mixture all the time. You need to boil for about 10 minutes, stirring continuously. After boiling, spices are added to the contents to taste - salt or nutmeg.
At the same time, boil water with salt, and according to the product manufacturer’s instructions, boil the spaghetti. Strain through a colander to remove unnecessary liquid. What is typical for varieties made from durum flour is that they do not need to be washed, since they do not contain harmful gluten.

The finished dish is placed on a plate - spaghetti, and sauce on it.

Pasta with bacon and mushrooms in creamy sauce (almost Carbonara)

Pasta with bacon and mushrooms in creamy sauce
For those who want to cook the classics of Italian cuisine, adapted to our needs, this recipe is for you.

Ingredients:

Spaghetti - 0.3 kg.
Cream (at least 20% fat) - 0.2 kg.
Cheese - 0.1 kg.
Champignons - 0.2 kg.
Raw yolk - 3 pcs.
Bacon strips - 0.1 kg.
Vegetable oil for frying.
Spices - to taste. (nutmeg, basil, marjoram and oregano)

Preparation:

Cut the mushrooms into medium slices.
Place the frying pan on the fire and fry the champignons in it without adding oil or salt. When they are halfway done, add thinly sliced bacon and simmer until done, covering with a lid.
While the mushrooms are stewing, set the spaghetti to cook.
Grate the cheese on a fine grater and mix it with the yolks and cream until smooth. It is more convenient to do this with a blender.
Drain the finished spaghetti in a colander, add it to the frying pan with the mushrooms, stir, pour in the creamy cheese mixture, add spices and salt and simmer until the sauce thickens.

When serving, sprinkle with herbs of your choice.

Bechamel sauce with egg yolks

Another option for making white sauce. You need to take 100 grams of butter, melt it in a ladle, gradually add two tablespoons of flour and mix thoroughly. Gradually pour in a liter of milk, constantly stirring the mixture with a whisk. At the same stage you need to add salt. Stirring, keep on fire for about ten minutes. Place the separated yolks in a bowl and, whisking continuously, add two tablespoons of sauce to them. Cook the pasta in salted water first or at the same time to serve the sauce directly with the pasta. Decorate with greens.

Pasta with stew and pickled mushrooms

Pasta with stewed meat and pickled mushrooms
Another quick recipe, which is very convenient to cook on the go)))). This is a slightly modified navy pasta recipe. This dish cannot boast of sophistication, but on a hike there is no time for haute cuisine, the main thing is in nature, it is tasty, satisfying and less dirty dishes. Navy pasta with pickled mushrooms is just such a culinary creation.

Ingredients:

Vermicelli - 0.5 kg.
Stewed pork - 0.5 kg.
Marinated chopped champignons - 0.3 kg.
Salt, pepper - according to your own preference.

Preparation:

Boil the pasta in salted water until tender. Drain almost all the water, leaving only a little in the pan.
Open the stew, lightly knead it with a fork and spread it over the noodles. Continue simmering until the fat from the stew is completely melted.
Then add the mushrooms to the pot, after draining the brine, let them simmer for another five minutes, and remove from the heat.

We invite hungry nature lovers to the table.

I want to wrap this up))) These, of course, are not all possible dishes, but only those that the author of this review article prepared himself and which, for one reason or another, he remembered, I am sure that you will also be able to share your findings in this area . Bon appetit. And see you in new articles on this site.

Bechamel – white and delicious

All over the world, this sauce has become the basis for culinary experiments. For chefs, this is an exam card that can be used to determine the level of culinary experience.

The classic white flour sauce is known all over the world, and in countries such as France, Italy, Great Britain, it even has different variations of the name. If we talk about the more modern Bechamel recipe, its origin is associated with the name of the financier Louis de Bechamel. This man was too attached to art, and therefore he was an excellent artist of gastronomic tastes. Beautiful treats in different colors aroused the interest of the ruler, the Sun King, and Louis became majordomo. But even having received such a position, Louis independently prepared food, delighting the royal house with culinary delights.

Of the five classic recipes from French cuisine, béchamel is the most famous. Pairs perfectly with white meat, fish, vegetables and even eggs.

Bechamel with sour cream for pasta - cook quickly at home

This recipe is one of those that you can’t help but talk about and share; the result is a very tasty sauce for many dishes. Even a beginner can cook it; it goes well with meat dishes and spaghetti, which everyone will love. If you have sour cream in the refrigerator, prepare this dish and diversify your diet

We will need:

Butter – 100 gr.
Wheat flour – 1 tbsp.
Meat broth – 1 cup
Sour cream – 1 glass
Yolks – 2 pcs.
Salt, pepper - to taste

Preparation:

For cooking we need a deep, thick-walled frying pan. Place it on the stove over low heat. Add butter and melt it

Then add flour little by little, mix, you should get a homogeneous mass. We make sure that the flour does not become covered with a brown crust, which means that the flour will burn and the taste of the sauce will be spoiled. The mixture should be slightly yellow

Add two yolks, mix well

Now pour in the meat broth, mix gently, then add sour cream

A line of herbs and spices. Now is the time to try, if you like the taste, then you can bring the mass to a boil, if something is missing, add it. Thick consistency, evidence that everything is cooked correctly. Remove from the stove and mix well again. Pour into a container, cover with a lid, and place in the refrigerator. The sauce can be stored for several days. Bon appetit!