Traditionally, pasta is associated with Italy and is the Italian national dish. There are several theories, according to the first - pasta was brought to Italy from China by the traveler Marco Polo, according to another - products made from durum wheat appeared in Central Asia, and later Arab merchants brought them to Italy. Regardless of origin, pasta has gained wide popularity not only on the Mediterranean coast of Italy, but throughout the world, including our country.
Pasta with mushrooms in cream sauce
Photo: It's easy!
A creamy sauce with pieces of fried mushrooms goes great with spaghetti.
You will need:
250 g spaghetti, 350 g fresh champignons, 280 ml cream (20%), 1 onion, 2 cloves of garlic, 1 tbsp.
l. butter, 2 tbsp. l. vegetable oil, 50 g Parmesan cheese. Preparation:
1. In two types of oil heated in a frying pan, fry the garlic, add and fry thin slices of mushrooms until golden.
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2. Add onion there, season with salt, pepper and dried basil.
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3. Pour cream, fried mushrooms with onions until golden brown, simmer for 5 minutes over low heat, and cook spaghetti separately in salted water.
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4. Place the pasta in a frying pan with mushroom sauce and heat everything together for no more than a minute. Sprinkle with grated cheese when serving.
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Description of preparation
Of course, in Italian restaurants the pasta is prepared by chefs, but store-bought, high-quality pasta is quite suitable.
If you do everything correctly, a recipe for pasta with champignons
guaranteed to be in the “top” of your favorite family dishes.
- Boil the spaghetti in salted water for a couple of minutes less than indicated in the instructions on the package. The pasta will “finish” in the pan with the sauce.
- Cut medium champignons into slices into 4-6 pieces. Such proportions make the mushrooms noticeable in the dish.
- Peel the onion and cut into cubes.
- Heat olive oil over medium heat and melt the butter in it.
- Press the peeled garlic cloves with a knife to release their juice. Throw the heads into the pan and fry each side for half a minute, remove. The result will be “garlic” oil, which will add piquancy to the dish.
- Sauté the onions in the prepared oil until translucent.
- Increase the heat. Place champignon slices onto the onion and stir. As soon as the mushrooms begin to release water, add salt and pepper, and add Provençal herbs or thyme if desired. You need to make sure that the mushrooms do not cook in their own liquid, but rather fry until the water evaporates. Ideally, the mixture is golden brown in color.
- Grate the cheese on a fine grater and pour half of the “chips” into the mushrooms.
- Reduce heat. Pour the cream into the frying pan and wait for the mixture to boil. Cream 20% thickens well and does not curdle. This ensures that the sauce is not oily.
- Place the cooked spaghetti in the frying pan with the sauce, stir and simmer for 2-3 minutes until the mixture thickens and covers the pasta.
- Sprinkle with remaining cheese. Ready!
The dish is served hot. Before serving, you can decorate it with fresh herbs - a very tasty combination with finely chopped parsley.
Pasta with champignons in creamy sauce
can be prepared as an independent dish for lunch or dinner or as a side dish for meat and fish.
Pasta with mushrooms in green sauce
Photo: onelifestyle.ru
Pasta with mushrooms and spinach (fresh or frozen) is not at all difficult to prepare; the dish turns out bright and very tasty.
You will need:
250 g pasta, 400 g spinach, 250 g milk, 250 g mushrooms, 120 g hard cheese, half an onion.
Preparation:
1. Fry finely chopped onion and mushroom slices until golden brown, add chopped spinach. 2. Add diced cheese, pour milk, season with spices, simmer for 4-5 minutes. 3. Mix the pasta cooked until almost done with the sauce in a frying pan.
Mushroom sauce for spaghetti
Mushroom sauce for spaghetti
Don't know what to treat your family to for dinner, or your soul wants something tasty for lunch? Make a flavorful and easy mushroom sauce!
He's good for everyone. Firstly, it’s cheap: even in the most severe crisis and in saving mode, you can treat yourself to a delicious gourmet lunch without making any special financial investments. You can buy a handful of champignons at any time of the year, and it won’t hurt your pocket. And if you still have a few dried mushrooms at home, then that’s great! Of these, mushroom sauce will be even tastier and more aromatic.
Secondly, this sauce is lean and is perfect for vegetarians. If for some reason you do not eat meat products, then mushrooms are a real salvation and a must-have product that should be in your diet. They saturate the body with missing microelements, making lean dishes more filling, varied and tastier.
And thirdly, finally - it's fast and easy! Spaghetti with mushroom sauce is an extremely simple dish that can be made in less than half an hour. An ideal option if guests suddenly arrive and you don’t have time to finish dinner.
So, all the arguments are definitely in favor. So prepare all the ingredients, roll up your sleeves, and get cooking in a great mood!
Vegetarian pasta with mushrooms
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If you use pasta made from durum wheat, you will get not only a tasty, but also a healthy dish for breakfast, lunch or dinner.
You will need:
200 g pasta, 400 g champignons, 2 tbsp.
l. olive oil, 100 g spinach, 1 clove garlic, 0.5 cup vegetable broth, herbs. Preparation:
1. Fry sliced mushrooms in oil, add spinach, season with spices. 2. Pour broth over mushrooms and spinach, simmer for about five minutes, add finely chopped garlic. 3. Mix the pasta, cooked until al dente, with the sauce, cook for a couple more minutes.
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Cooking pasta correctly
Cooking pasta correctly
- The first step of preparation will be the most important one - cooking the pasta. Boil pasta in plenty of water. After boiling, the water must be salted and a spoonful of olive oil (can be replaced with sunflower oil) added so that the pasta does not stick together.
- We do not cook the pasta completely or, as the Italians say, until it is “al dente”. Each manufacturer indicates the cooking time for pasta on the package, and most often it is recommended to focus on it. However, practice shows that it is better to navigate by tasting pasta for readiness. Don’t worry if the pasta seems hard to you, there is no need to finish cooking it, much less overcook it; after combining with the sauce, the pasta will be saturated with additional moisture.
- Transfer the boiled pasta to a large container, after draining it in a colander. If you forgot to add a spoonful of oil to the water, you can do it now.
Pasta with mushrooms in white wine
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This delicious dish, which is often found on restaurant menus, can be easily prepared at home.
You will need:
500 g of pasta, 0.5 kg of porcini mushrooms, 150 ml of dry white wine, 1 onion, 300 ml of cream, 2 tbsp.
l. grated Parmesan, 1 clove of garlic, 1 tbsp. l. sugar and sifted flour. Preparation:
1. Sprinkle onion half rings with sugar and fry in butter, add sliced mushrooms, add flour and chopped garlic. 2. Pour wine over the mushrooms and onions, add cream mixed with grated cheese. 3. Serve the pasta with mushroom and wine sauce, sprinkled with herbs.
Selection and preparation of ingredients
The main ingredients of pasta in creamy mushroom sauce are pasta (often purchased), porcini mushrooms and cream, which are best chosen based on the fat content percentage: you should not take anything with minimum values. Whenever possible, mushrooms should be kept as fresh as possible, but sometimes they can be substituted with dried or frozen versions without too much of an impact on the final flavor of the finished dish.
Hard Dutch cheese, butter, tomatoes, peppers and onions are most often used as additional ingredients, not to mention spices, which each housewife can choose based on personal preferences. All products used must be as fresh and high quality as possible, especially when it comes to dairy ingredients and mushrooms. Even slightly spoiled foods are not the best option for such pasta, especially since they can have a negative impact on human health.
Did you know? Despite the fact that pasta is considered an Italian product, there is evidence that the ancient Chinese began to prepare it, around the 5th century BC. e. It was most likely brought to the territory of modern Italy by the Arabs, in the 8th century BC. e.
Pasta with mushrooms and ham
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Ham gives pasta with mushrooms additional richness and flavor.
You will need:
250 g pasta, 200 g mushrooms and ham, 350 ml cream, 100 g hard cheese.
Preparation:
1. Fry ham and mushrooms cut into strips in oil until golden brown. Pour warmed cream mixed with grated cheese. 2. Mix the pasta with the sauce, simmer for three minutes and serve immediately.
Basic recipe
Why not make regular spaghetti much tastier and more flavorful by preparing the perfect sauce for it.
With this dish, your dinner or lunch will be as delicious as in the best restaurant.
Ingredients:
- champignons – 200 gr;
- cream – 200 ml;
- butter – 50 g;
- cheese – 100 gr;
- fresh dill – 40 g;
- ground black pepper and salt - to taste.
How to cook:
- Wash the champignons and cut into strips.
- Place the frying pan on the heat, melt the butter and add the mushrooms.
- Fry until golden brown.
- Then pour the cream into the pan.
- When they come to a boil, add the grated cheese and stir.
- Cook the sauce until it is completely dissolved.
- Add chopped dill.
Cook the sauce for a few more minutes, then remove from heat. Pour over cooked spaghetti and serve.
Bon appetit!
Farfalle pasta with mushrooms
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Bow-shaped pasta goes well with mushroom sauce.
You will need:
0.5 kg farfalle pasta, 350 g mushrooms, 1 onion, 50 ml white wine, 1 tbsp.
l. butter and olive oil, 130 ml heavy cream, 80 g cheese. Preparation:
1. Fry shallots and mushrooms in olive oil, pour in wine, cream, season with a pinch of thyme and spices. 2. Simmer the sauce until excess moisture evaporates, add grated cheese. 3. Mix the sauce with separately cooked farfalle pasta, sprinkle with herbs and chopped garlic (optional).
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Substituting Ingredients
This is a “fast” recipe, therefore, in case of a “shortage” of products, they will be replaced by those that are on hand. So:
– instead of spaghetti, any other pasta will do. It is advisable to take long types: bavette, bucatini. Fettuccine, ribbons arranged in the form of nests, is also combined with creamy mushroom sauce. They have a rough surface and the sauce holds well on them.
– If necessary, replace cream with fatty sour cream.
A more festive option can be diversified by adding:
– shrimp (Italian cuisine makes itself felt again);
– dry white wine. It will not make the sauce winey, but it will enhance the flavor of the remaining ingredients.
Pasta with mushrooms and vegetables
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Absolutely any vegetables are suitable for this dish, choose according to your taste. And in winter, frozen vegetable mixtures can be added to pasta with mushrooms.
You will need:
4 liters of water, 350 g of pasta, 400 g of champignons, 300 g of asparagus, 1 carrot, 200 g of broccoli, 1 sweet bell pepper, a handful of green peas and corn, 2 tbsp.
l. olive oil, 4 cloves of garlic, 100 ml cream, 150 cheese, 150 g bacon. Preparation:
1. Add garlic cloves, carrot cubes, mushrooms and pasta to a pan of boiling salted water and cook for 6 minutes. 2. Pour in oil, add asparagus, pepper half rings, corn and peas. 3. Add cream to the pan and simmer until the pasta is ready. Serve with fried bacon slices and grated cheese.
Tips from chefs
To make porcini mushroom spaghetti even more flavorful, you need to listen to the advice and recommendations of experienced chefs:
- Never put pasta or pasta in cold water. They will stick together and the dish will be ruined. Place the pasta only in boiling, salted water with added oil.
- If you need to cook pasta with dried mushrooms, then pour boiling water over the fruits and add a little sugar. This way the boletus mushrooms will become even more aromatic and acquire a rich taste and texture.
- When preparing the sauce, it is very important to stir it from time to time to prevent the cream from separating. It will be very difficult to save such gravy.
- When creating spaghetti based on any sauce, you don’t have to add chicken or ham directly to the sauce. Cook the spaghetti with the sauce and then serve the additional ingredients separately. Or decorate the finished dish with slices of chicken or ham.
- To make delicious pasta in the cold season, you can freeze mushrooms in the fall. But before you prepare a treat with frozen mushrooms, you need to squeeze them very thoroughly and dry them on a paper towel.
- The garlicky taste of the sauce can be neutralized a little if you add more herbs to the gravy. Or don't add garlic at all.
Delicious and healthy spaghetti with porcini mushrooms is quite simple and quick to prepare at home. You just need to be a little smart and stock up on the necessary products.
Pasta with chanterelles
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Fried chanterelles in creamy sauce will be an excellent addition to pasta or any other side dish.
You will need:
200 g chanterelles (fresh or frozen), 300 g pasta, 1 onion, 220 heavy cream, spices.
Preparation:
1. Finely chop the mushrooms boiled in boiling water and fry with onions in oil until golden brown. 2. Pour cream over mushrooms and onions, then add pasta cooked in salted water, simmer for 1 minute.
Pasta stuffed with mushrooms
Photo: skolkogramm.ru
Pasta in the form of large shells can be stuffed with mushroom filling, served hot or cold as an appetizer.
You will need:
250 g of large shell pasta, 300 g of champignons, 0.5 cups of millet, 1 onion, garlic and spices.
Preparation:
1. Fry mushrooms and onions in oil, mix with prepared millet porridge, add spices. 2. Fill shells boiled in salted boiling water with mushroom filling. 3. Place the preparations on a baking sheet, pour in a little broth and vegetable oil, sprinkle with herbs and chopped garlic, bake in the oven.
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Pasta casserole with mushrooms
Photo: fresh.ru
A very tasty recipe for pasta casserole with mushrooms, turkey meat and eggs!
You will need:
For the main dish:
300 g pasta, 150 g mushrooms, 1 onion, 200 g boiled turkey fillet.
Filling:
3 eggs, 200 ml cream, salt and spices.
Preparation:
1. Rinse the pasta cooked until half cooked well with cold boiled water, mix with finely diced turkey fillet and fried mushrooms with onions. Season with salt and spices. 2. Transfer the mixture into a baking dish, pour in the eggs whipped with cream, sprinkle with breadcrumbs and grated cheese, and bake in the oven.
Pasta with mushrooms and cherry tomatoes
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An excellent option for a quick lunch or dinner! The aroma of herbs will add Italian charm to pasta with mushrooms and cherry tomatoes.
You will need:
350 g spaghetti, 5 champignons, 5 cherry tomatoes, 1 tbsp.
l. tomato paste, 2 pinches each of dried basil and Italian herbs. Preparation:
1. Fry the mushrooms with thinly sliced garlic, tomato paste, and add a couple of tablespoons of water. 2. Add tomato slices, season with dried herbs, basil, salt and pepper. Stir in spaghetti.
How to make mushroom sauce for spaghetti
Such different, but very tasty mushroom sauces.
There are several options for making mushroom sauce at home. The recipes are very diverse, but they can be divided into two types: red sauces and white ones. Red ones are made in the usual way. You need to fry the onion in vegetable or butter, add finely chopped mushrooms, and simmer the whole mixture in tomato paste. For consistency, add water and flour, and for taste and aroma, add garlic, spices, and herbs.
This gravy is good for pasta, potatoes, vegetable pancakes (from potatoes or zucchini), meat, chicken, and cutlets. The best thing about red sauce is that it is one hundred percent lean. It contains butter and dairy products, so it is ideal for fasting, as well as for those who avoid any animal products in their diet. Even the strictest fast or vegetarian diet with such gravy will be satisfying, and fasting food will bring great pleasure!
But the most popular is the white sauce made from champignons or other varieties of mushrooms. With delicate creamy notes, stunning velvety consistency and amazing aroma! It can be prepared not only with champignons, but also with porcini mushrooms, chanterelles, honey mushrooms, and a mushroom mixture - and both fresh and dried mushrooms will work.
The basis for the white mushroom sauce will be butter: it is thanks to it that the gravy will be so tender. If you want to slightly reduce the fat content of the sauce, you can replace the butter with vegetable oil, but this will affect the taste: it will not be as aromatic and tender. In addition, the calorie content will ultimately decrease slightly, so it is better to leave butter at the base of the recipe. Next, a liquid base is used: it can be sour cream or cream. Both options are good, it’s a matter of taste. Some people prefer the sour cream version, while others prefer creamy gravy. Try both options to find the perfect one for you!
The recipe uses flour: it is needed for a thick and uniform consistency. You can make gravy with hard or processed cheese - there are a variety of recipes. Also, fried onions are added to the gravy using classical technology, but this is optional. If you are against onions in general, no one is stopping you from excluding them from the recipe and preparing mushroom sauce to your heart’s content.
As for spices and herbs, it is better to add a little black pepper and a mixture of herbs, for example “Provencal” or “Mediterranean”. But don't go too crazy with seasonings, because they can overwhelm the delicate mushroom flavor. But in general, experiments are quite welcome, so the gravy recipe is just the basis.
You can leave this technology unchanged, or feel free to change or add ingredients as you wish. The taste of your dish will only benefit from this!
Pasta with mushrooms and seafood
Photo: ilskiy.su
Be sure to try making pasta with champignons and seafood - delicious and very simple!
You will need:
1 package of pasta, 250 g of sea cocktail, 200 g of fresh champignons, 3 tbsp.
l. heavy cream, 1 clove of garlic. Preparation:
1. In the oil in which the garlic was fried, fry the mushroom slices until golden, add the sea cocktail. 2. Pour cream into the mixture of mushrooms and seafood, adjust the taste with spices, mix with boiled pasta. Ready!
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