Pasta with porcini mushrooms: recipes and cooking secrets

Pasta is a very tasty and unusual dish, especially when it is cooked with mushrooms. We suggest preparing pasta together according to our recipes. It's very exciting and simple! The main thing here is the aroma of porcini mushrooms, creamy sauce and the right pasta. We recommend using Italian pasta such as fettuccine or pappardelle as a base, but you can use other pasta as well.

Pasta with porcini mushrooms

Delicious pasta. A simple recipe with porcini mushrooms

A simple recipe for pasta with porcini mushrooms

You and I will need:

pasta - 300 g;
porcini mushrooms – 550 g;
butter – 30 g;
dry white wine – 100 ml;
cream 35% – 250 ml;
1 onion;
2 cloves of garlic;
rosemary – 1 branch;
olive oil with truffle – 1 tbsp;
parmesan – 100 g;
freshly ground black pepper;
salt

Let's begin!

Clean the mushrooms; frozen ones must be thawed. First, melt the butter in a frying pan.
We cut the onion thinly.
Garlic cloves need to be crushed and thrown into the oil. Add rosemary. Then onions. Saute, stirring, for a couple of minutes over medium heat.
Slicing our mushrooms
Place them in a frying pan and cook over fairly high heat.
Place pasta in boiling salted water. Cook until al dente. When ready, drain the water.
When all the water from the pan has evaporated, remove and discard the garlic and rosemary. Add wine and evaporate it over medium heat.
Add cream to the pan and mix thoroughly.
Salt and pepper, add truffle oil.
Then we mix tagliatelle into our sauce.
Three Parmesan cheeses in a frying pan.
Mix everything together and turn off.
Serve thoroughly sprinkled with cheese.

Recipe Variations

Try making one of the classic recipe variations: spaghetti with porcini mushrooms and ham. It turns out incredibly tasty, fast, cheesy and aromatic!

Components:

paste – 200 g;
water – 2 l;
porcini mushrooms – 3 pcs.;
ham – 200 g;
cream – 300 ml;
parmesan - a pinch;
olive oil – 1 tbsp;
salt pepper.

Spaghetti with porcini mushrooms - recipe:

Pour water into a saucepan and place the container on the fire, bring to a boil.
Pour olive oil into the water and add salt. Place the pasta, reduce the heat to low and cover the pan with a lid.
Peel the mushrooms and cut them into thin slices or cubes. Grind the ham in the same way.
Heat oil in a frying pan. Place mushrooms and ham in a container and fry until golden brown.
Pour the cream into the saucepan, heat, but do not bring to a boil.
Grate the cheese on a fine grater. Add it to the cream and thoroughly stir the future sauce.
Add ham with mushrooms and heat through.
Place the boiled pasta in a colander and shake to remove all the water.
Place the spaghetti into the mushroom sauce, stir and cover.
After 5-7 minutes the dish can be served.

Advice! Serve the spaghetti and sauce on a large, deep plate. Sprinkle the treat with chopped parsley or garnish with basil.

Another popular recipe is spaghetti with dry porcini mushrooms. This cooking method will come in handy during the cold season, when the housewife has dried forest products in her bins.

Ingredients:

dried porcini mushrooms – 30 g;
chicken fillet – 400 g;
garlic – 3 cloves;
pasta or macaroni – 300 g;
olive oil – 2 tbsp. l.;
onion – 1 pc.;
sugar – 20 g;
tomato paste – 1 tbsp;
butter – 80 g;
salt, spices - to taste.

How to cook spaghetti with dried mushrooms in tomato sauce:

Place the porcini mushrooms in a container and pour boiling water with added sugar for 25 minutes. After this time, drain the water (but do not pour it out!), lightly squeeze the fruiting bodies and chop into small cubes.
Peel the onion and garlic and cut into small cubes.
Melt butter in a frying pan and fry vegetables in it until golden brown.
Free the chicken fillet from the membranes and cut into small cubes.
Add porcini mushrooms and chicken to the pan and cook for another 3-5 minutes.
Dilute tomato paste in 100 ml of mushroom broth and pour this sauce over the chicken and mushrooms. Simmer for 20 minutes.
Pour a lot of water into a deep saucepan and bring it to a boil. Add some salt and pour in a couple of tablespoons of vegetable oil.
Place the spaghetti in a container and cook it over low heat until it becomes tooth-ready.
Place the pasta in a colander and drain the water thoroughly.
Place the pasta in the pan with the mushroom sauce, cover and cook for 3-4 minutes.
Serve spaghetti with chopped herbs.

Appetizing pasta with bacon and porcini mushrooms

Pasta with bacon and porcini mushrooms

You and I will need:

200 g. Spiral horns;
3 pcs White mushrooms;
200 ml. Cream 25-30% fat;
100 g Parmesan cheese;
250 g. Frozen green peas;
2 sprigs of Thyme;
2 tbsp. spoons of olive oil;
salt and pepper.

Let's get started!

Carefully cut the bacon into beautiful small pieces.
Carefully clean and chop the mushrooms.
Heat the olive oil in a frying pan and heat the bacon.
Place mushrooms, spices and salt in a frying pan.
Add a few thyme leaves and fry the bacon until golden brown.
Place green peas in a frying pan. Simmer for about 5 minutes.
Pour in all the cream and heat it up.
Boil the spirals in salted water until al dente.
Serve the pasta, thoroughly sprinkled with grated cheese.

Nutritional value per serving

This dish contains mushrooms, cream, pasta, some vegetables and a few different oils. Of course, most components contain a large amount of calories, which is why the calorie content of pasta with porcini mushrooms is 245 kcal per 100 grams. On average, one serving is 200 grams, which means it contains almost 500 kilocalories. However, the disadvantage of high energy value is completely offset by its delicate taste and unforgettable aftertaste.

Delicious pasta with shrimps and porcini mushrooms

Pasta with shrimp and porcini mushrooms

You and I will need:

pasta – 400 g;
dried porcini mushrooms – 150-200g;
shrimp -150-200 g.
dry white wine – 1/2 cup;
cream 20 -25% – 200 ml;
onion – 1 piece;
butter and olive oil – 1 tbsp. l.
parmesan – 100 gr;
salt, ground black pepper, dried basil.

Get to work!

Soak the dried mushrooms in cool water for at least 1 hour.
Wash, cut, add water (about 300 g), lightly salt and boil until tender. Add a little butter.
Boil shrimp in salted water.
Cut the onion into small cubes and sauté in olive oil until transparent. Add boiled mushrooms, fry everything together, plus shrimp.
Pour in the wine and let it evaporate over high heat.
Pour in the cream and boil it over medium heat, stirring occasionally.
Boil the pasta in salted water until al dente.
Drain in a colander and place in a frying pan. You can add basil. Let it sit covered for a couple of minutes, combining the flavors and aromas.
Place on plates and sprinkle with grated Parmesan.

The dish is ready!

Pasta in cream sauce with dried mushrooms

To prepare a delicious pasta, you can use not only fresh or frozen mushrooms, dried mushrooms, prepared in season are also a suitable option. You just need to know how to cook them correctly.

Components:

Pasta bows – 550 g;
Dried mushrooms – 100 g;
Mascarpone – 80 g;
Sea salt - to taste;
Full fat milk – 200 ml;
Coriander - to taste;
Basil – 0.5 tsp;
Eggs – 3 pcs.;
Vegetable oil – 3 tbsp. l.

Cooking: 45 minutes.

Calorie content: 83 Kcal/100 g.

Pour hot water over the mushrooms, cover with a bowl and let stand for thirty minutes, remove, squeeze out excess moisture with your palm and chop into the required size, but not very finely. Heat the oil and fry the mushrooms in a saucepan.

Don’t pour the water out of them, it will still be useful. Let the pasta boil. Stir occasionally, not allowing it to stick to the bottom. We put spices into the mushrooms, pour in milk, mushroom water and diced mascarpone.

The cheese will melt, you need to mix everything well. When the mass becomes homogeneous, beat in the eggs and immediately stir. Cook the sauce for another ten minutes. We put the ready-made bows on it, mix it and you can lay it out and eat it right away.

This sauce is only suitable for hot pasta, since one of the ingredients is a raw egg, which, when combined with the hot gravy, should thicken. Thanks to it, the sauce will be silky, tender and more satisfying.

Find out right now how to cook dumplings with cheese and mayonnaise in the oven so that you can please your family with a wonderful dish in the near future.

And here you will find recipes for beef goulash with gravy. Meat lovers will love these!

Thick yeast pancakes with milk or thin, and even lacy – these recipes will change your attitude towards pancakes! Believe me, now you will cook them more often.

Five secrets of making pasta from the best chefs in the world

Pasta with porcini mushrooms: cooking secrets
Italians eat pasta very often, all because there are so many types of it that it’s unlikely that even the Italians themselves have tried them all. Spaghetti, penne, fusilli, farfalle, linguine, tagliatelle, pappardelle, fettuccine and many others!

Let us tell you a few secrets of preparing this wonderful dish from chefs around the world!

You need to salt the water to taste.

“If you don’t salt the water, the dish will taste like wet cardboard. Don’t be afraid to over-salt the pasta—let it taste like sea water.”

Freeze fresh pasta.

Freeze before cooking, because it tastes better after freezing because when immersed in boiling water, it does not absorb as much liquid as usual. This way it holds its shape perfectly and doesn’t get soggy.

Pasta - frozen

Cook in 2 stages

It is important not to overcook and turn off 2 minutes before cooking.
To finish cooking, mix it with the sauce and keep it in a frying pan over low heat for 2-3 minutes - this will allow the shades and flavors to mix.

Basic steps for preparing pasta

4. Prepare one serving at a time using the risotto technique.

The technology for preparing this pasta is reminiscent of Spanish fideos, where, as in risotto, broth is added in small portions. To prepare it, short pasta and vegetables need to be boiled until half cooked, then combined together and simmered over low heat until cooked. Pour the finished dish into a plate and eat with a spoon.

Pasta with porcini mushrooms: cook 1 serving at a time

Roast the black pepper before adding to the paste.

To bring the taste and aroma of pasta closer to its classic version, it is not enough to simply season it with ground black pepper.

Instead, grind the peppers in a mortar and then fry in a little olive oil until fragrant. Now your pepper is ready and can be added to the sauce.

Bon appetit!

Cooking pasta is a true culinary journey. I hope each of you will briefly imagine yourself as an Italian capocuoco and prepare the most delicious dish for yourself and your loved ones!

BON APPÉTIT

Pasta with mushrooms in creamy sauce: 19 homemade recipes

Give preference to perfect, tested recipes for pasta with mushrooms in creamy sauce on the website of impeccable culinary style 1000.menu. Check out the variations with wild and greenhouse mushrooms, all kinds of pasta, meat, chicken, vegetables and cheeses. Saturate the range of flavors with aromatic herbs and spices. Create your own Italian style!

In Italy, “pasta” is the name given to all pasta products. Therefore, it does not matter what shape the pasta will be. The main thing is that they should be made only from durum (and no other) varieties of wheat. Mushrooms that perfectly complement pasta can be very different from freshly picked forest mushrooms, chanterelles, boletus or white mushrooms to ready-made pickled mushrooms. The creamy sauce can be varied with vegetables, various types of cheeses, chicken, meat, fish or seafood. As a result, each time you get a new dish.

The five most commonly used ingredients in creamy mushroom pasta recipes are:

Product	Calories kcal per 100g	Proteins g per 100g	Fats g per 100g	Carbohydrates g per 100g
Cream	300	2.8	20	3.6
Champignon	24	4.2	1	0.1
Chicken breasts	113	23.6	1.9	0.4
Flour	325	12	1	67
Butter	734	0.5	82.5	0.8

Interesting recipe: 1. Cut the mushrooms into neat slices. 2. Fry the olives in oil until all the liquid has evaporated. 3. Add onion, chopped into thin half rings, and chopped garlic to the mushrooms. 4. As soon as the onion is browned, pour in the chilled cream. Add some salt and pepper. Add aromatic seasonings. 5. Simmer for about five minutes. 6. Boil the pasta in a large amount of boiling water until half cooked. 7. Drain in a colander, rinse thoroughly, and let all the water drain. 8. Place in a frying pan with creamy mushroom sauce. 9. Simmer, stirring gently, for seven to eight minutes. 10. Place on plates, sprinkle generously with grated hard cheese and herbs.

Five of the fastest recipes for pasta with mushrooms in creamy sauce:

Name of the dish	Cooking time	Calories kcal per 100g	User rating
Pasta with spinach in creamy sauce	20 minutes	116	+111
Pasta with mushrooms in creamy sauce with white wine and cheese	25 min	196	+19
Fettuccine pasta with mushrooms in creamy sauce	25 min	264	+209
Fettuccine with chicken and mushrooms in sauce	25 min	228	+145
Spaghetti with mushrooms in creamy sauce	25 min	184	+379

Helpful tips: • When choosing pasta for this dish, you should pay attention to those varieties that have a rough surface. This paste will hold the sauce on its surface and will not allow it to float. • When preparing pasta, it is recommended to follow the rule: the smaller the pasta, the thicker the sauce should be.

Recipe 1: Pasta with mushrooms and cheese

The recipe for the dish is quite simple. All ingredients are available. This dish can be prepared for dinner, but if decorated before serving, it can also become a holiday treat.

Ingredients

300 grams of durum wheat spaghetti, 300 grams of champignons, 200 ml of cream, 2 cloves of garlic, 150 grams of hard cheese, margarine for frying mushrooms, 2 tbsp. spoons of dry white wine.

Cooking method

Melt margarine in a thick-bottomed frying pan. Fry the sliced champignons and finely chopped garlic a little. Add wine, cream and spices. Reduce heat to low and simmer until cooked. Cook spaghetti in salted water as directed on the package. Drain the water, add the spaghetti to the mushrooms and simmer for another couple of minutes. While hot, divide the pasta into bowls and sprinkle grated cheese on top. If you stir the dish immediately, the cheese will melt slightly.