Pasta with champignons

How to cook pasta with champignons in creamy sauce

Those who like to cook pasta with sauce are happy to share some “tricks”.

The main rule of cooking is that you can never have too many champignons! Mushrooms should be measured generously: approximately 300 g of fresh mushrooms per 200 g of any paste. After all, when frying, the volume of mushrooms will be reduced by 2 times.
Fresh, frozen and dried mushrooms are used. Frozen ones are pre-thawed, dried ones are soaked.
Cheese is needed to thicken the sauce.
If the cream is runny, you can add a tablespoon of flour.
If the sauce is too thick, diluting it with water will help.
2 types of oil are used because butter gives the mushrooms a golden color, while olive oil can be heated to higher temperatures.
To prevent the pasta from sticking together after cooking, sprinkle it with vegetable oil.

Italian pasta with mushrooms and cream

It's very quick and easy to prepare. Even an inexperienced cook can follow the recipe.

Recipe for creamy mushroom sauce with wine

For a special occasion, such as the arrival of guests or a romantic dinner, there is another option for preparing creamy mushroom pasta sauce. In this recipe, the highlight is the addition of 1/4 glass of dry white wine, which goes well with the ingredients listed below and will add the desired piquancy to the dish.

Let's move on to the ingredients:

400-500 g. champignons;
2-3 pcs. onion;
0.5 l. cream 20%;
¼ glass dry white wine;
Salt;
Ground black pepper;
Dry Italian herbs;
Garlic;
Parmesan cheese 50 gr.;
Butter.

Recipe for creamy mushroom sauce with wine

Step-by-step preparation:

Boil the pasta in the same way as indicated above and set it aside for a while.
Throw a small piece of butter into a hot frying pan and add olive oil.
Peel a couple of cloves of garlic. Attention! The garlic should not be pressed through a garlic press; just crush it with a knife and add it to a frying pan with melted butter. After frying the garlic for 2-3 minutes, remove it from the pan.
Place the prepared, namely washed, dried and sliced mushrooms into a frying pan. After the juice from the mushrooms has evaporated, which is approximately 7-10 minutes, add the onion to the frying.
When the ingredients become golden brown, it’s time to add salt and pepper to taste. It is important not to overdo it with salt. It’s better to under-salt it a little, because Parmesan cheese will be added to the sauce.
Next, add dry white wine. After a few minutes, the alcohol will disappear, leaving the necessary sourness and alluring aroma.
The next step is to add cream. Stirring the sauce, cook it over low heat for about 10 minutes. Another little life hack. If the sauce has thickened too much, you can thin it out. The ideal option for dilution would be the water in which the pasta was cooked. Just remember to leave the cup behind after you drain the pasta in a colander. After adding liquid, simmer the sauce for a couple of minutes.
Add seasoning. Italian herbs traditionally contain such spices as oregano and basil, as well as savory, dried lemongrass, thyme, etc. Provencal herbs delight with an even greater variety of spices: rosemary, basil, thyme, sage, peppermint, garden savory, oregano, marjoram. Add one of the seasonings of your choice, just a small pinch is needed to enhance the taste.
The final touch will be the addition of approximately one tablespoon of grated, tender, with a wonderful aftertaste of Parmesan cheese to the sauce. Leave the sauce to simmer over low heat for a couple more minutes.
Next, add the pasta to the sauce and mix gently. The sauce should saturate the pasta, completely covering it. Afterwards, let the dish boil, turn off the heat.

The cooked pasta must be served hot, immediately after turning off the heat, to avoid sogginess and sticking. If guests are staying late or dinner is delayed for some time, it is better not to mix the pasta and sauce in advance, but do it right before serving.

After the first preparation of pasta with mushrooms in a creamy sauce, you will be convinced that the entire process, from preparing the water for boiling the pasta to serving the finished dish on the table, takes very little time, and the dish turns out very tasty and satisfying.

Ingredients

The combination of products gives the dish a pronounced mushroom flavor and delicate texture.

Cooking time – 25 minutes.

For 2 servings you will need:

durum wheat spaghetti – 200 g;
fresh champignons – 300 g;
hard cheese (Parmesan, Gruyere) – 60 g or a third of a glass;
onions – 1 pc.;
garlic – 2 cloves;
cream 20% – 200 ml;
butter – 30 g;
olive oil – 2 tbsp. l.;
salt pepper;
Provençal herbs - to taste;
greens - for serving.

Pasta recipe with champignons

involves cooking at one time, so as not to end up with a “pasta pie”.

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.

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.

Classic recipe for making creamy mushroom sauce

Mushrooms occupy one of the first places among the bases for pasta sauce. During the mushroom season, champignons can be replaced with other mushrooms; oyster mushrooms and chanterelles are great, and porcini mushrooms will sound worthy in the sauce. Please note that wild mushrooms require more thorough heat treatment. Eating is possible only if you are sure what mushrooms are on your table, by whom, where and when they were collected.

Before using for cooking, double check the harvest. Let's look at a simple and tasty recipe for a creamy sauce with champignon mushrooms that will appeal to adults and children and will be appropriate for any meal.

We will need the following ingredients:

500g. Champignon;
0.5l. (10-20%) cream;
50g. cheese;
Spices: Italian herbs, salt, ground black pepper;
Olive oil;
A sprig of fresh basil.

Classic recipe for making creamy mushroom sauce

Preparation:

Let's move on to the sauce. Prepare the mushrooms, wash them thoroughly and chop them. It’s hard to believe, but the type of cut can change the taste of the dish as a whole. Italian chefs recommend cutting champignons into medium slices for pasta; if the mushrooms are small, it is enough to cut them in half or leave them whole.
Chop the onion and fry for no more than 5 minutes until golden brown in a preheated frying pan with olive oil (you can, as before in the recipe, replace it with sunflower oil).
Add the champignons to the frying pan and fry for 7-10 minutes until the liquid has completely evaporated. The heat needs to be reduced slightly after the mushrooms have fried a little.
Add cream, bring to a boil and simmer for no more than 3-5 minutes over low heat. The degree of fat content of the cream will not play a special role on the taste, but it can affect the consistency of the sauce. Do not let the sauce thicken too much. Don't forget to stir.
Add salt, pepper, Italian herbs to taste, and at the very end add a spoonful of grated Parmesan cheese. After the cheese has melted until smooth, you can turn off the stove. The sauce is ready.
Next, combine the previously boiled pasta and sauce and mix. To serve, place the dish on plates. Crush the pasta on top with the remaining grated cheese; you can additionally garnish with a sprig of basil.

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.

Recipe 3: Pasta with oyster mushrooms

The recipe is elementary. If you get up a little earlier, you can pleasantly surprise the whole family by serving this wonderful dish for breakfast.

Ingredients

500 grams (pack) of Italian spaghetti (for example, Sorenti is perfect), 200 grams (pack) 15% cream, 500 grams of oyster mushrooms, 1 medium onion and half a carrot, butter for frying.

Cooking method

Sauté finely chopped onions and carrots. At this time, cook the spaghetti, it’s better to cook it a little and put it on a sieve. Add mushrooms to the carrots and onions in a frying pan and fry for 7-10 minutes. Now pour the cream into the pan. When they boil, add spaghetti on top and, stirring gently, simmer the dish for about five minutes. Turn off the heat, cover the pan with a lid and let the paste sit for two minutes.

Nutritional value per serving

Depending on the origin of the food, the nutritional value may vary. Here is an average of data from various sources.

Composition, calorie content and nutritional value per 100 g:

Proteins – 6 g;
Fats – 6 g;
Carbohydrates – 16 g;
128 kcal (534 kJ).

Pasta with champignons and cheese

It has a low calorie content, but is very filling - it is a kind of “forest meat”. Mushrooms enhance the nutritional value of the dish, allowing you to be content with a small portion.

We associate pasta with Italy. Yes, the dish really was born in Italy, but its popularity in the cuisine of different nations is not surprising. Everyone loves it! Let's diversify our daily menu - treat ourselves without waiting for a special occasion!

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.

Fettuccine pasta with mozzarella, mushrooms and tomatoes in cream

Incredibly delicious pasta with two types of cheese. Every ingredient has its place here. Brie and mozzarella complement each other, enhancing the flavor. The cherry tomatoes add lightness and sourness to the creamy flavor of the mushrooms in the sauce, while the garlic and black pepper enhance the already amazing flavor.

This pasta is very easy to prepare - you just need to chop all the ingredients and lightly simmer them together so that they are saturated with aromas. This dish will not take up much of your time.

You will need:

cream 10% – 100 ml;
brie cheese – 50 gr.;
fettuccine nests – 5-6 pcs.;
cherry – 5 pcs.;
small mozzarella – 5 pcs.;
champignons – 3 pcs.;
olive oil – 3 tbsp. l.;
garlic – 2 cloves;
salt to taste;
ground black pepper to taste.

Cooking stages.

Place the water in the pan to cook the pasta on the heat. Salt it.

Now you can prepare the products. Peel the garlic and cut into slices. Rinse the cherry tomatoes and champignons and dry. Cut the mushrooms into slices, cut the tomatoes in half, cut the brie cheese into small cubes.

Heat a frying pan with olive oil.

Lightly fry the garlic, then add the mushrooms. Fry until golden, stirring constantly.

Then add cherry mushrooms. Stir and fry for just a couple of minutes.

Send the loan there too, both types. Stir. Pepper and stir again.

Place the fettuccine nests in water and cook until half cooked.

Transfer the semi-cooked pasta to the mushroom sauce and stir. Simmer for another couple of minutes until the pasta is ready.

Spaghetti with pork and vegetables

INGREDIENTS	QUANTITY
balsamic vinegar	5 ml
onion	2 heads
spaghetti	250 g
soy sauce	60 ml
carrot	1 PC.
vegetable oil	60 ml
meat	0.3 kg
green onions	50 g
cabbage	150 g
tabasco sauce	15 ml
sugar	5 g
Bell pepper	1 PC.

Time – 40 minutes.

Calorie content – 202 calories.

How to cook:

Wash and dry the meat, put it in the freezer for a while.
When the pork freezes a little, take it out and slice it thinly.
Peel and rinse the onion along with green onions, carrots and bell peppers.
Peel the vegetables and cut them into feathers/straws.
Remove the top leaves from the cabbage and wash the head.
Using a sharp knife, cut it in half, then chop it thinly.
Heat a frying pan with oil, add the meat and fry it over high heat for ten minutes.
Then add carrots, cabbage, onions (both types) and pepper.
Cook, stirring, for several minutes.
Meanwhile, boil the spaghetti until done.
Place them in a frying pan and stir.
Combine soy sauce with balsamic vinegar, add Tabasco and sugar.
Combine everything and pour into a dish.
Cook for another five minutes and serve.

Versatile product

Pasta is not just pasta, it is the highest quality pasta, made from the best varieties of wheat, using the most correct technologies and without any unnecessary additives.

Real pasta can be eaten in the company of a huge number of ingredients, one of which is mushrooms. There are a huge number of recipes for excellent pasta dishes with mushrooms, a small fraction of which are presented in this article.

Taste is quality

There is no need to explain that using cheap horns for cooking, you are unlikely to achieve a particularly interesting result. Real pasta always costs a little more, but it guarantees you the real taste of the right pasta. There are many different types of pasta, you can use the legendary and expensive Italian varieties of spaghetti or their cheaper counterparts - it all depends on your taste and preferences. The most important thing is that the pasta is made with high quality.