Mushrooms in creamy sauce, how to cook pasta

Prepared by: Ekaterina Fesenko

10/25/2016 Cooking time: 30 min

Save

I cooked)

Estimate

I would like to offer you an incredibly tender, juicy and rich mushrooms stewed with onions and cream to complement your favorite side dish for lunch or dinner. I highly recommend remembering this simple recipe.

General cooking rules

Wild mushrooms are best suited for cooking. And not only such “dignified” ones as white or boletus, but also more common species, for example, honey mushrooms, chanterelles or russula.

But if wild mushrooms are not available, you can easily replace them with oyster mushrooms or champignons from the supermarket. The dish will be a little less aromatic, but just as tasty.

Any mushrooms need to be washed thoroughly, but if greenhouse mushrooms are enough to be rinsed with just water, forest mushrooms need to be thoroughly brushed to remove all forest debris.

Advice! Before washing wild mushrooms, you can soak them in cold water for a couple of hours to make debris easier to clean off.

Cream sauce is prepared on the basis of cream, it is better to use full-fat cream, but you can use 10%. To make the sauce thicker, a flour dressing is used.

Interesting facts: The most expensive mushrooms in the world are called “yarhagumba”, their cost is about 120 thousand dollars per 1 kg. The mushroom grows in a limited area - in the Himalayan mountains at an altitude of 3 to 5 thousand meters.

Mushrooms with cream - general cooking principles

The most popular mushrooms are honey mushrooms, porcini mushrooms and chanterelles are forest dwellers, and champignons and oyster mushrooms, which can be purchased at any time of the year, are completely unrivaled. The forest mushrooms listed above do not require long-term processing; they can even be cooked in their pure form, but only if you are sure who collected them and where. If in doubt, or to be on the safe side, wild mushrooms should first be boiled after washing for twenty minutes. Only greenhouse mushrooms do not require preliminary heat treatment.

Before buying mushrooms or before picking them, be sure to pay attention to their appearance . Avoid purchasing old, wrinkled mushrooms or mushrooms with dark spots.

Porcini mushrooms in cream sauce

Porcini mushrooms stewed in creamy sauce are very aromatic. The recipe is quite simple, and the result is worthy of a festive table.

Ingredients:

400 gr. fresh white mushrooms;
1 onion;
100 gr. butter;
250 ml cream (10%);
salt and ground black pepper to taste;
dill greens.

Preparation:

Melt butter in a frying pan. Peel and cut the onion into small cubes. Fry the onion for two to three minutes, stirring occasionally. Wash the porcini mushrooms, peel them and cut them into small pieces.
It is not necessary to pre-boil the porcini mushrooms; you can add them directly to the pan. Fry the mushrooms and onions over medium heat for 10-15 minutes, stirring occasionally.
Then pour in the cream, salt and add ground black pepper to taste. Simmer over low heat for about a quarter of an hour under the lid. At the end of stewing, add finely chopped fresh dill.
Keep it on the fire for another minute, then remove the pan from the stove, but do not serve it immediately. Let it brew under the lid for another 15 minutes.

Champignon sauce with cream for fish

Salmon goes best with the proposed sauce, but you can serve it with any other fish.

You will need:

champignons – 170 g;
pepper mixture;
onion – 1 medium;
olive oil – 30 ml;
extra salt;
flour – 20 g;
dill – 50 g;
cream – 240 ml.

Step by step process:

Fry chopped onion. Add chopped fruits. Simmer until done.
Sprinkle with flour. Stir. Pour in the cream. Constantly monitor to ensure that no lumps form.
Boil. Sprinkle with salt and pepper mixture. Simmer for 7 minutes.
Sprinkle with chopped dill. Close the lid.
Remove from heat and leave for 5 minutes.

Delicious served with salmon and trout

Chanterelles in cream sauce

Chanterelles in cream turn out very tasty; for piquancy, you should add garlic to the sauce.

Ingredients:

300 gr. chanterelles;
200 gr. cream;
100 gr. milk;
1 teaspoon all-purpose seasoning;
2 cloves of garlic;
salt, herbs to taste;
vegetable oil for frying.

Preparation:

Clean and chop the mushrooms. Place in a frying pan with high sides, add a little oil and simmer until the liquid has evaporated. Add a little salt.
Pour milk and cream into the chanterelles and simmer for another 10-15 minutes until the sauce begins to thicken. At the end of stewing, add chopped garlic and finely chopped fresh herbs.

Stewed champignons in a frying pan with cream and onions

A creamy dish prepared according to the proposed recipe is delicious served with boiled potatoes.

You will need:

mushrooms – 1 kg;
cream – 300 ml;
black pepper – 10 peas;
vegetable oil;
salt;
garlic – 2 cloves;
onion – 450 g.

Step by step process:

Remove the ends from the stems of each fruit. Remove the film. Cut into cubes.
Chop the onion. Fry until beautiful golden brown. Transfer to a plate with a slotted spoon.
Place chopped mushrooms in the same pan. Fry on maximum flame until the moisture evaporates.
Add peppercorns. Add some salt. Throw in the chopped garlic. Stir.
Fry until golden brown. Pour in cream. Mix with onions.
Cover the pan with a lid. Switch the heat to low. Simmer the mixture for 10 minutes.

The volume of mushrooms in the recipe can be increased

Champignons in cream sauce

Champignons in cream sauce are no less tasty. The dish is good on its own, it can be served with potatoes or pasta.

Ingredients:

400 gr. champignons;
1 lemon;
2 tablespoons butter;
1 tablespoon vegetable oil;
1 onion;
0.5 cups cream, preferably heavy;
1 tablespoon finely chopped parsley;
salt and pepper to taste.

Preparation:

Wash and clean the mushrooms; store-bought champignons, as a rule, do not need additional cleaning.
Advice! If you don’t have fresh champignons, you can safely use fresh frozen ones.
Place the prepared mushrooms in a bowl, pour in lemon juice, leave for 15 minutes. Peel and finely chop the onion. Cut the pickled champignons into thin slices. Heat vegetable oil in a frying pan, add butter. When the butter melts, add the chopped onion and fry for a couple of minutes, stirring constantly.
Add mushrooms to the onions, salt and pepper. Pour in the cream. Simmer for 5-10 minutes, then add parsley. You need to simmer at very low heat so that the cream does not boil, otherwise it will curdle. The dish is ready.

Description of preparation:

Gnocchi can be served as a side dish or as a main dish.
As a rule, they are supplemented with various additives and sauces. You can use any cream for this recipe; if you use a fat content of more than 10%, the cooking time for the sauce will be slightly reduced. The dish is completely uncomplicated and very appetizing, despite its simplicity. It turns out nourishing and incredibly tasty. This is a complete lunch or dinner for the whole family! Purpose: For lunch / For dinner Main ingredient: Vegetables / Potatoes / Mushrooms / Dairy products / Cream Dish: Hot dishes Geography of cuisine: Italian / European

Oyster mushrooms in sauce in a frying pan

A simple recipe for cooking oyster mushrooms with creamy sauce in a frying pan. It is better to take a frying pan with high sides.

Ingredients:

400 gr. oyster mushroom;
1 onion;
3 cloves of garlic;
50 ml broth or water;
100 ml cream;
vegetable oil for frying;
salt and pepper to taste.

Preparation:

We wash the oyster mushrooms well and cut them into strips about 1 cm wide. Pour a little oil into a frying pan and fry the mushrooms in it; fry until all the liquid secreted by the mushrooms has evaporated and the oyster mushrooms themselves have browned. Remove the mushrooms from the pan onto a plate.
Add a little more oil to the pan and fry finely chopped onion in it. Fry it until golden brown, then add garlic to the frying pan and add broth (water) and cream. Mix.
Advice! If you want a thick sauce, do not add broth, just use cream.
When the cream is almost boiling, add the fried oyster mushrooms to the pan, stir and simmer over low heat for about three minutes.

How to cook champignons with cream in a frying pan

The dairy product is suitable for any fat content. Farm varieties cannot be used, since during heat treatment they instantly melt and turn into fat. Onions will help add a special taste and richness to the creamy sauce. Suitable: onion, purple, as well as a mixture of them.

During the frying process, mushrooms lose 50% of their weight, so it is better to purchase them a little more than indicated in the recipe.

If the creamy sauce is too liquid, you need to add a little flour fried in a dry frying pan. At the same time, stir constantly so as not to spoil the dish with lumps.

Select fruits that are dense, fresh and without damage

Mushrooms in sauce with melted cheese

Processed cheese perfectly complements the taste of the creamy sauce. For preparation, it is recommended to choose soft cheese in tubs or cheese curds marked “for soup”, since these types of cheese melt well.

Ingredients:

500 gr. mushrooms (for example, champignons);
1 cup cream (10%);
50 gr. processed cheese;
2 onions;
salt to taste;
oil for frying.

Preparation:

Peel and finely chop the onion, chop the champignons into slices. If we use wild mushrooms, we first boil them until tender.
Heat a little oil in a frying pan and fry the onion in it. When the onions begin to turn golden, add the mushrooms. Stir, reduce heat and simmer for about 10 minutes.
Then lay out the processed cheese, stir and pour in the cream. Stir until the cheese is completely melted. Simmer for 5-6 minutes until a thicker sauce is obtained. Ready!

Champignons stewed in cream with spices

Any spices can be used.

You will need:

champignons – 500 g;
cheese – 80 g;
onion – 130 g;
melted butter – 20 g;
cream – 100 ml.

Step by step process:

Fry the onion until golden brown. Mix with chopped fruits. Cook until the liquid has evaporated.
Pour in the cream. Simmer for 12 minutes.
Sprinkle with grated cheese and spices. Add some salt.

Advice! Do not soak the mushrooms, otherwise they will absorb too much water and spoil the sauce.

It is best to serve a large amount of greens and fried meat with gravy.

Mushrooms with potatoes cooked in a slow cooker

You can also cook mushrooms in creamy sauce in a slow cooker. Let's make mushrooms and potatoes.

Ingredients:

300 gr. champignons;
4-5 potatoes;
300 ml cream;
Vegetable oil for frying;
1 bay leaf;
spices and salt to taste;
fresh herbs optional.

Preparation:

Peel the potatoes and mushrooms and cut into cubes. Finely chop the greens. Pour some oil into the bowl and set it to the “fry” program. When the oil is hot, add the potatoes and mushrooms and fry for about 15 minutes, stirring occasionally.
Separately mix the cream, to which spices have been added to taste. Pour in the prepared cream dressing and cook on the “stew” program for 1 hour. After the device beeps, turn it off and leave it inside the multicooker for about 15 minutes. Serve, sprinkled with herbs.

With sour cream

Mushroom sauce with sour cream is much healthier than with mayonnaise.

And if you take a product that is not too fatty, then the dish will turn out to be completely calorie-free.

Required Products:

a small jar of sour cream;
seasonings as desired;
one onion;
about 200 grams of champignons.

Preparation:

Unlike other recipes, this one requires you to simmer the vegetables so that the liquid released does not evaporate.
Chop the onions and mushrooms, place in a frying pan over low heat, cover with a lid and cook for about 15 minutes. If necessary, add a little water to the pan to prevent the contents from burning.
Add sour cream and continue cooking for another 7 minutes. Add the selected spices.
Remove from heat, wait for the mixture to cool, and puree it using a blender or food processor.

Mushroom variations

Delicious mushroom sauce is a great addition to dishes such as pasta and noodles, pasta, potatoes, dumplings, ravioli, salads, baked or fried vegetables, any fish, meat, kebabs. It is so aromatic and tender that you just want to eat it with bread!

But seriously, creamy mushroom sauce can be prepared using a simple recipe using homemade ingredients and served for any lunch every day. Your family and friends will love this wonderful gravy, and your guests will ask what the secret is!

From champignons

At any time of the year, champignons are affordable and versatile mushrooms from which you can create anything you want in the kitchen. You will love this fragrant and light mushroom sauce with cream!

For it you need:

Brown champignons – 150 gr.;
Heavy cream – 200 gr.;
Butter – 100 gr.;
Any hard cheese – 100 gr.;
Onion – 1 pc.;
Garlic – 1 clove;
Salt, nutmeg, pepper - to taste;

Step by step recipe:

Place the oil in a frying pan, and while it dissolves, chop the onion;
Throw it into a frying pan over low heat;
Chop the champignons, add to the pan, stir;
Throw in crushed garlic, salt, pepper and nutmeg;
After 5 minutes, pour in the cream and stir;
Add finely grated cheese, stir and turn off the stove.
The gas station is ready!

Lenten option

You always want something tasty for fasting, but you can’t get almost anything. Here, mushroom dishes are simply a salvation, because they can be used to make a luxurious gravy for pasta, potatoes, vegetables and even cereals. Lenten mushroom sauce is proof of this.

Ingredients:

Oyster mushrooms – 250 gr.;
Dried mushroom mixture – 50 g;
Onion – 1 pc.;
Carrots – 1 pc.;
Flour – 3 tbsp;
Vegetable fat.

Step by step recipe:

We cut oyster mushrooms into slices.
Soak the dried mushroom mixture and leave it whole (if they are not too large).
Finely chop the onion and throw it into the frying pan.
Add chopped carrots.
Fry it all for 5 minutes and add the oyster mushrooms and the dried mixture.
Immediately add salt and season. Fry for 10 minutes.
Next, throw in 3 tablespoons of flour and add a glass of boiling water.
Stir the gravy thoroughly until it becomes thick, crushing any lumps.
At the end there is carefully chopped dill.
The thick, aromatic gravy is ready, and it’s a wonderful substitute for meat!

Sweet and sour

This is an incredible addition to cutlets, chicken dishes, grilled vegetables and vegetable pie. Try it, you'll lick your fingers!

Ingredients:

Champignons – 300 gr.;
Onion – 1 pc.;
Prunes - a handful;
Light raisins – 1 tbsp;
Sugar – 1 tbsp;
Flour – 3 tbsp;
Lemon - half;
Butter – 100 gr.;
Salt, black pepper, dried dill.

Step by step recipe:

We cut the mushrooms very finely;
We also chop the onion;
Place all this together in a frying pan and fry for 15 minutes;
Add sugar;
Place prunes neatly cut into four slices, as well as washed raisins;
Pour half a glass of water, add salt, sprinkle dried dill and a little pepper, simmer for 5 minutes;
Add flour, mix well to form a uniform mass, keep on fire for another 5 minutes;
At the end, squeeze out half the lemon, but be careful not to get the seeds.
A fragrant dressing for your favorite dishes is ready!

From honey mushrooms

This recipe will become one of your favorites and will definitely surprise all your guests. Sourish, aromatic and very aesthetic honey mushroom sauce goes well with all hot dishes - fish, meat or vegetables, looks beautiful on the table and tastes great!

Ingredients:

Whole marinated honey mushrooms – 200 gr.;
Butter – 100 gr.;
Sour cream – 200 gr.;
Onion – 1 pc.;
Sugar – 1 tbsp;
Flour – 1 tbsp;
Dried mushrooms in a pack (store-bought) – 50 g;
Black pepper, dried rosemary, mustard seeds, ground paprika, salt.

Preparation:

We wash the honey mushrooms a little;
Soak the dried mushrooms for 15 minutes, then chop them thoroughly;
Chop the onion;
Throw the oil into a frying pan or saucepan and add a teaspoon of mustard seeds;
After 3 min. pour the onion in there and fry until it becomes transparent;
Now add mushrooms - honey mushrooms and dried ones, stir over low heat for another 10 minutes;
Add sour cream (take low-fat), flour, sugar, salt and all the spices;
We stir so that there are no lumps, keep it on the fire a little more.
The honey mushroom gravy is ready, bon appetit!
Creamy mushroom sauce and best variations

These wonderful sauce recipes will become every housewife's secret weapon. Agree, how nice it is to surprise guests and see their admiration! We offer you unique recipes for mushroom dressings and gravies, as well as a bonus – a couple of recipes for meat dishes that will become your “trump cards”. Take advantage and surprise your guests!

Mushroom sauce - what is it served with?

It is believed that aromatic mushroom sauce can only be prepared from porcini mushrooms. Although French chefs prefer mushrooms, their proverb “even old skin can be eaten with mushroom sauce” has long become a classic. The gravy made with mushroom broth or cream is tastier, but chicken broth also goes well.

Dishes with mushroom sauce are easy to combine; the most popular ones are:

pork;
fish;
vegetables;
pasta;
casseroles.

Pork in mushroom sauce

Some housewives try to thicken pollivka not with flour, but with corn starch, it turns out more satisfying. The meat needs to be washed, dried and cut into small slices, 0.5 cm, so that they can be fried faster and stewed efficiently. You can add any mushrooms; mushroom sauce for steak is prepared according to generally accepted recipes..

Ingredients:

mushrooms – 150 g;
pork – 400 g;
onions – 2 pcs.;
cream – 200 ml;
milk – 250 ml;
corn starch - 2 teaspoons;
soy sauce – 2 tbsp. spoons;
flour – 0.5 tbsp;
olive oil – 3 tbsp. spoons;
black pepper – 1 teaspoon.

Preparation

Finely chop the meat, roll in flour.
Fry until crusty in hot oil.
Sauté the onion for 5 minutes.
Add chopped mushrooms, soy sauce.
Simmer for 10 minutes.
Pour in cream, sprinkle with spices.
Dissolve starch in milk and add.
Boil, cook, stirring, 3 minutes.
Transfer the meat, simmer for 5 minutes.

Chicken in creamy mushroom sauce

Both family members and guests will love chicken with mushroom sauce - a recipe made with cream and broth. It is recommended to take fillet, then the meat will be better soaked. You need to fry over high heat until crisp to seal in the juices, otherwise the chicken will turn out a little dry. It is advisable to use butter; vegetable oil will interrupt the taste of the sauce.

Ingredients:

mushrooms – 200 g;
butter – 50 g;
fillet – 4 pcs.;
onion – 1 pc.;
chicken broth – 150 ml;
cream – 150 ml;
black pepper – 1 teaspoon;
dill - 1 bunch.

Preparation

Boil 1 cup of broth from a piece of fillet.
Dry the meat, fry until crusty.
Sauté onion in fat.
Add mushrooms, simmer for 5-7 minutes.
Place the chicken, pour in cream and broth.
Stir, add salt, simmer until done.
Sprinkle with chopped herbs and leave for 5 minutes.

Pasta with mushroom sauce

Mushroom pasta is called a masterpiece of Italian cuisine; in fact, it is pasta with mushroom sauce - the recipe is very simple and can be prepared quickly. Experienced housewives note that pasta made from durum wheat produces a completely different taste. It is recommended to take products with a rough surface so that the sauce envelops them.

Ingredients:

mushrooms – 200 g;
paste – 200 g;
onion – 1 pc.;
garlic – 2 cloves;
Parmesan cheese – 60 g;
cream – 150 g;
olive oil – 5 tbsp. spoon;
thyme – 0.25 teaspoon;
black pepper – 0.25 teaspoon.

Preparation

Fry the garlic in heated oil for half a minute.
Remove and add onion.
Fry until transparent.
Mix mushrooms with frying.
Simmer until the liquid evaporates.
Add seasonings and fry for 5 minutes.
Pour in cream and boil.
Season with grated cheese, stir until dissolved.
Boil the pasta, drain, mix with sauce.

Meatballs in mushroom sauce

Meatballs are a well-known dish; both adults and children love these little meat balls. Any minced meat is suitable, but the most delicious is considered to be a combination of 3 types of meat: chicken, beef and pork. To be more gentle, you need to beat it off. Ground meat with mushroom sauce - the recipe is easy to master even for young housewives.

Ingredients:

mushrooms – 200 g;
minced meat – 500 g;
rice – 200 g;
vegetable oil – 4 tbsp. spoons;
onions – 2 pcs.;
eggs – 1 pc.;
cream – 200 ml;
hard cheese – 50 g;
black pepper – 0.5 teaspoon.

Preparation

Grind the meat and onion, boil the rice.
Mix the preparations, add spices and egg.
Roll into balls and fry on both sides.
Chop the onion and mushrooms, simmer for 5-7 minutes.
Pour in cream, salt and pepper.
Place the meatballs in a mold and add the sauce.
Sprinkle with grated cheese.
Place in the oven for 30 minutes.

Italian pasta with mushrooms in creamy sauce. The recipe is short

Boil the pasta according to this instruction article.
Place a frying pan with olive oil on medium heat, prepare the ingredients: peel the garlic, onions and mushrooms, crush the garlic a little to release the juice, chop the onion very finely, cut the mushrooms in half and into quarters, then into thin slices.
Place the crushed garlic in olive oil and fry on both sides for 20 seconds until golden brown, then discard it.
Add chopped onion to garlic olive oil, stirring constantly, fry until translucent and golden brown for about 5 minutes.
Add the Champignon slices, increase the heat slightly, stir and fry, stirring constantly, until all the liquid has evaporated.
Salt, pepper, add Thyme and stir-fry for a few more minutes until deeply browned.
While the mushrooms are fried, grate the Parmesan cheese on a fine grater.
Pour cream into the pan with the mushrooms, stir and bring to a boil.
Add half the grated cheese, mix the creamy sauce with the mushrooms until the Parmesan is completely dissolved.
Add the boiled pasta to the creamy mushroom sauce, stir, cook for another 30 seconds and remove from heat.
Place on plates, sprinkle with remaining Parmesan and serve.
Italian pasta with mushrooms in creamy sauce is ready!

By the way, if desired, you can replace onions with green ones, and Farfalle, for example, with Spaghetti.

Well, creamy pasta with mushrooms and Parmesan cheese is already waiting for you to try it. Another delicious pasta with tuna and Cherry tomatoes will appear soon. Try cooking, leave comments with ratings and subscribe to new recipes in the right sidebar so you don’t miss anything! Remember that delicious cooking can be very easy, and that you are more talented than you can imagine! Enjoy your meal!

With mayonnaise

Another option for sauce with mushrooms. An excellent solution if you don’t have cream on hand.

Required Products:

spoon of flour;
spices to your taste;
onion;
about 150 grams of champignons;
30 grams of mayonnaise.

Preparation:

Chop the mushrooms and onions well, place them in a frying pan and fry until a beautiful golden brown color appears.
Then add mayonnaise and flour to them, season with the selected spices, mix and leave to cook over low heat for five minutes.

Spaghetti and champignons in creamy sauce with garlic

Ingredients:

Spaghetti or other type of pasta - 450 gr.;
Fresh or frozen champignons 200–300 gr.;
Cream 20% 500 ml.;
Parmesan - 250 gr. 100–150 gr.;
Onions - 1 pc.;
Garlic - 5 rub. 3–4 cloves;
Basil or other herbs as desired;
Olive oil.

Cooking method:

Wash the champignons in cold water and cut into thin slices. Place the mushrooms in a frying pan with oil. Stir and leave to fry over medium heat. Add a little salt. Chop the onion and garlic into small pieces. Throw them into the pan after the moisture has come out of the champignons.
Stir and add a little more oil. Fry until the onion becomes transparent. This is approximately 3–4 minutes. At the same time, if the water has boiled, add the spaghetti to cook. Then pour the cream into the pan. Salt and pepper. Let's taste it. Add the herbs and leave to warm over low heat until the spaghetti is cooked.
The cream should not boil, as this may cause it to curdle. When boiling, turn off the heat. The pasta should be boiled minus 1-2 minutes from the time on the pack. They will be ready in creamy sauce when ready. Place the finished pasta in a colander.
If the frying pan is large, transfer the spaghetti there; if not, then return it to the pan and then pour in the creamy sauce. Mix thoroughly. Cover with a lid and leave for 2 minutes. At this time, grate the Parmesan.
Spaghetti with champignons in creamy sauce is ready. Sprinkle your portion generously with cheese, adding freshly ground pepper if necessary!

Cooking features

Even a novice housewife can stew champignons in cream. She will make a delicious dish if she knows and takes into account several important points.

You can use fresh, frozen, or even canned champignons for cooking in a creamy sauce. Fresh and frozen are interchangeable, but canned ones have a slight sourness and are only suitable for dishes that contain lemon juice, wine or other products with a sour taste.
If the sauce contains ingredients containing acid, only heavy cream can be used for it, otherwise it may curdle during cooking. For sauces prepared with the addition of starch or flour, cream of any fat content, even the lowest fat, is suitable.
Onions and garlic complement well and highlight the taste of mushrooms, so they are often added to dishes made from champignons.
When cooking champignons in cream, do not chop them too much, otherwise you will end up with mushroom sauce instead of a full-fledged appetizer.
Before cooking, the champignons must be washed and dried immediately so that they do not have time to absorb excess moisture. Frozen mushrooms are usually allowed to thaw, but if there is no time for this, they can be used without thawing.

There are many options for dishes made from champignons stewed in creamy sauce, and the technology for preparing them is not always identical. In order to avoid mistakes and get the expected result, you must follow the recommendations that accompany the selected recipe.

Pasta with shrimp and mushrooms in creamy sauce

Ingredients:

Fettuccine 450 g;
Shrimp 400 g;
Champignons 250 g;
Butter 160 g;
Garlic 10 g;
Cream cheese 120 g;
Parsley 40 g;
Basil 20 g;
Cream 100 g;
Water 100 ml;
Salt to taste;
Ground black pepper to taste.

Cooking method:

Cook the fettuccine pasta until fully cooked according to package instructions.
Boil the shrimp in boiling water for 2-3 minutes until they change color, then immediately remove to a dish using a slotted spoon.
Cut the mushrooms into slices, fry in butter, then carefully remove from the frying pan. Add garlic to the remaining oil, after cutting it into a couple of pieces.
Then place the cream cheese in a frying pan with butter, followed by finely chopped basil and parsley (the fact that the cheese does not immediately melt is normal; when we add water, everything will fall into place).
At this stage, take the cream and a little boiling water and pour them into the sauce, while constantly stirring the mass with a spatula so that the sauce becomes completely homogeneous and smooth.
Add mushrooms and shrimp to the creamy sauce, add salt and pepper, cook for 5-6 minutes, then add fettuccine and stir gently. Serve hot. Bon appetit!

Creamy garlic mushroom sauce

Creamy mushroom sauce can be made more piquant in taste. Just add garlic to it.

Required Products:

two spoons of flour;
200 grams of champignons;
seasonings to your taste;
packaging of heavy cream;
about 40 grams of butter;
two cloves of garlic.

Preparation:

In a hot frying pan, melt the butter until liquid, add garlic chopped into small pieces, hold it for a while, but do not fry.
Add flour to this mixture and stir until everything thickens. Pour in the cream, wait until the sauce boils, add seasonings and turn off the heat.
In another pan, fry the chopped mushrooms until all the liquid has evaporated. Pour in the prepared sauce and simmer for another five minutes until fully cooked.

Champignon mushroom sauce with cream for garnish

The sauce is ideal for steamed or baked vegetables, as well as fish. In the refrigerator compartment, the dish retains its taste for three days. Serve cold with potatoes, toast, rice and lentils.

You will need:

dried dill – 5 g;
red onion – 80 g;
lemon zest – 3 g;
butter – 35 g;
regular onion – 80 g;
salt;
cream – 100 ml;
lemon juice – 5 ml;
dried garlic – 3 g;
black pepper – 2 g;
champignons – 100 g.

Step by step process:

In pre-melted butter, fry the diced onion.
Add mushrooms in slices. Drizzle with cream. Simmer for 7 minutes.
Add juice. Sprinkle with pepper, zest, dried dill and garlic. Add salt and mix.

The gravy is cooked quickly, so all the necessary components are prepared in advance.