Sauce with mushrooms and sour cream for spaghetti

Today we will learn how to prepare a delicious sour cream and mushroom sauce for spaghetti. Pasta with this sauce is a dish loved all over the world, and it is easy and quick to prepare. Just 15-20 minutes - and a restaurant dish that you prepared yourself is steaming on your table in plates!

Do you like pasta? Everyone is used to preparing this familiar and affordable product in their own way. Some people love it with cheese or fried sausages, some always serve vegetables with pasta, and some cook it with minced meat or tomato dressing. But it’s fair to say that the tastiest thing to serve with spaghetti is a sauce made from mushrooms and fresh sour cream. This harmonious, refined taste is simply impossible to forget! Mushrooms, sour cream and spaghetti - as if they were made for each other!

You will be surprised, but making your own exquisite Italian sauce with mushrooms and sour cream for spaghetti is easy, and you can do it even in winter, because it does not require any special or rare ingredients. Only the most affordable and simple products, less than half an hour of time and a little inspiration. And you will never serve pasta again without this amazing dressing!

Sauce with mushrooms and sour cream for spaghetti

Preparing mushroom sauce for spaghetti
Exquisite mushroom sauce for spaghetti with sour cream is famous all over the world. White-gloved waiters serve it in expensive restaurants, and skilled housewives cook it in their home kitchens, and it’s no worse. Sour cream and mushroom sauce is suitable not only for pasta, but can also become an ideal “coat” for pork or chicken in the oven, for vegetables, fish, and boiled potatoes. Fragrant, appetizing and incredibly tasty, it will decorate any homemade dish!

It is most often prepared with champignons - this is the easiest and most profitable way. But you can use any wild mushrooms, or add a little dried porcini mushrooms to the champignons. It will be even more aromatic and tasty, and homemade pasta will turn out just like in the best restaurant!

Various spices and spices, garlic and herbs, even mustard and honey are added to the sauce.

Let's learn how to prepare this delicious sauce at home and learn all its secrets! There is no one strict recipe, and each cook prepares it in his own way, adding his favorite secret ingredient. Surely you will find your ideal composition of sour cream sauce, which you will prepare regularly for a variety of dishes.

Recipe for porcini mushrooms with tomatoes and without flour

Sauce with tomatoes and sour cream is perfect for preparing porcini mushrooms. The highlight is the addition of fresh tomatoes and garlic; together with sour cream, the sauce with porcini mushrooms acquires a delicate taste and aroma. A very interesting, tasty and unusual recipe.

We will need:

450-600 grams of porcini mushrooms;
350 g fresh tomatoes;
one large onion;
several (1-3) cloves of garlic;
sour cream, 4 tablespoons;
vegetable or butter for frying.

Quick, step-by-step preparation of the sauce:

Cut the peeled, washed boletus mushrooms into medium-sized slices.
We also clean the onion and garlic and chop it finely.
Pour oil into a frying pan and heat it well.
First, fry the garlic, then the onion separately.
Pour the mushrooms into the onion and simmer with the lid open to maximize the evaporation of moisture.
Tomatoes must be doused with boiling water, cooled under running water, peeled and crushed into a puree with a spoon.
Place tomato puree and sour cream in a frying pan, add salt and pepper, and simmer for 15 minutes at medium temperature.
At the end, add the fried garlic and herbs, the sauce is ready.

How to make delicious sour cream and mushroom sauce for pasta

Making sour cream and mushroom sauce
Classic mushroom sauce for spaghetti is very simple to make. In fact, you just need to fry the onion with champignons and stew it in sour cream, and everything will be ready. But there are some tricks that are best taken into account to make the sour cream sauce tastier:

Sour cream should be fresh and of medium fat content. Low-fat will be too liquid, and too fat will add extra calories. A pasta dish is already high in calories, so it’s better to use medium-fat sour cream: it’s better for both the figure and the taste.
You can use not only yellow onions, but also white ones: their taste is more delicate and subtle, and the sauce will be more refined. Or even try using half a yellow onion and half a red one: it will turn out more unusual, and the paste will take on an exotic taste.
For frying it is better to use good butter. On it, the onions and mushrooms will be fried with a golden hue, and the dish will acquire a sweetish, delicate flavor that ordinary vegetable oil will not give. And if you want a lighter option, then use olive oil, as the Italians do.
Many people stew ready-made pasta in sauce, but it’s more correct to put the freshly cooked pasta in a plate and pour the sauce on top. It will be more beautiful, tastier, and more correct in technology. Because from stewing, pasta can fall apart and lose its shape, which is very important for spaghetti.
If you have some dried porcini mushrooms (you can buy them in the supermarket), rinse them, soak them for an hour and rinse again, boil them in water for half an hour, chop them and use them with the mushrooms. When cooking, add mushroom broth to the sauce along with sour cream. The mushroom smell will be mind-blowing!
You can safely add the following ingredients to the dressing: mustard, finely chopped herbs, herbs and a mixture of peppers, paprika and black pepper, a little sugar, hard cheese. You should not add lemon or tomato - the sauce will curdle with them; it does not need acid at all. And if you add a little minced chicken and simmer, you will have a meat dressing with mushrooms, very satisfying and amazingly tasty!

These simple secrets will help you prepare the world's most delicious pasta with sour cream and mushroom sauce. Now let's move on to the recipe.

Description of preparation:

Spaghetti with mushrooms in sour cream sauce is a dish that does not require much time, because we can cook the spaghetti and prepare the sauce at the same time.
This doubles the time! Spaghetti with mushrooms in sour cream sauce is exactly the dish that goes perfectly with cold Italian white wine. Purpose: For lunch / For dinner / Inexpensive / Quick dinner Main ingredient: Mushrooms / Pasta Dish: Sauces / Hot dishes / Spaghetti / Sour cream sauce Geography of cuisine: Italian / European Diet: Vegetarian food

Classic sauce with mushrooms and sour cream for spaghetti

Classic mushroom sauce for pasta
Let's prepare a classic mushroom sauce from champignons with sour cream according to a simple recipe. We use the most accessible and familiar ingredients: onions and garlic, champignons, sour cream and a little spice.

Calorie content – 230 kcal.

Ingredients:

Medium fat sour cream, fresh – 200 ml;
Champignons (preferably brown) – 200 gr.;
Onions – 1 large head;
Sugar – 1 tsp;
Butter – 100 gr.;
Soft mustard – 1 tsp;
“Italian herbs” mixture – 1 tsp;
Black and red pepper, salt - to taste
Dill and parsley - a small bunch;
Garlic – 3 cloves.

Step by step recipe:

Wash the mushrooms and cut them into cubes or slices, do not make them too small.
Peel the onion and cut into quarter rings or small cubes, but you don’t need to chop it too much either.
Pass the garlic through a garlic press.
Wash the dill and parsley in running water and dry, and then chop finely.
Take a large deep frying pan or saucepan. Place on the fire and melt the butter.
Add the onion, let it fry for 5 minutes over high heat, stir.
Then add the mushrooms and stir. Don't add salt! Let the mushrooms and onions fry over high heat for another 3-4 minutes, but stir so that the edges do not burn.
Now that the liquid has started to flow, you can keep it on high heat for a couple more minutes and reduce it. Add sugar and salt and stir the mixture.
After a minute, add mustard and sour cream. Mix thoroughly and turn the heat to low so that the mass does not gurgle too much, but evaporates quietly. Cover with a lid.
After 5-7 minutes, add garlic and herbs, salt and spices. Stir, keep with the lid open for another 2-3 minutes and turn off.

Our delicious mushroom and sour cream sauce is ready.

You need to eat it immediately while it’s hot; after heating it loses its taste.

Bon appetit!

Cooking features

The process of preparing champignon and sour cream sauce is quite quick and simple. Even a housewife who does not have much culinary experience can cope with the task. To get the best result, she needs to know and take into account several important points.

The sauce can be prepared from both fresh and frozen mushrooms. Even canned champignons are suitable for this purpose if they are washed first. However, fresh mushrooms still produce the most flavorful seasoning.
To prepare the sauce, mushrooms need to be washed and blotted with a napkin. It is not recommended to keep champignons in water for a long time, as they quickly absorb moisture and become watery.
To ensure that the sauce has a smooth consistency, the mushrooms are chopped for it. Sometimes it is enough to cut them with a knife, sometimes it is necessary to chop them with a blender.
The sauce will have a richer flavor if the mushrooms are pre-fried. If there are a lot of them, then it is advisable to fry them in small portions, otherwise they will not be fried, but stewed.
Onions are most often added to champignon sauce. It enhances the taste and aroma of mushrooms, especially if it is pre-fried. You can fry the onions separately from the mushrooms (then they acquire a golden hue) or together with them (then they turn out tender and soft).
Mushroom sauce with sour cream can be thin, like gravy, or thick. To obtain a liquid sauce, sour cream is often mixed with broth or cream. If the seasoning needs to be thick, use flour.
When making sauce, especially with flour added, you need to stir it well to prevent lumps from forming. If they do form, you will have to strain the seasoning through a sieve or stir with a blender.

How to cook spaghetti with mushrooms in sour cream sauce

Macaroni with mushroom sauce and cheese
Now we bring to your attention the complete recipe for homemade spaghetti with sour cream and mushroom sauce. You will love it, and your loved ones will simply lick their fingers!

The calorie content of the dish is 540 kcal.

Ingredients:

Spaghetti – 250 gr.;
Butter – 50 gr.;
Olive oil – 1-2 tbsp;
Sour cream – 200 ml;
Hard cheese – 80 gr.;
Champignons – 150 gr.;
Onion – 1 pc.;
Garlic – 2 cloves;
Pepper, salt, Provençal herbs - to taste.

Step by step recipe:

Pour water into a saucepan, add salt and bring to a boil.
While the water is boiling, wash and cut the champignons into large cubes.
Cut the onion and shred it into half rings.
Peel the garlic and press it using a crusher.
Grate the cheese on a fine grater into a separate plate.
Throw the butter into the frying pan and put it on the fire, let it melt.
If the water has already boiled, throw the spaghetti into it and cook until fully cooked.
While the spaghetti is cooking (don’t forget to stir occasionally), put the onions and mushrooms in a frying pan with oil and fry for 7 minutes over high heat without salt.
Then add salt, season and add sour cream. Reduce heat and simmer for 10 minutes.

Drain the water from the pasta, drizzle it with olive oil and immediately place it on plates. Spread a thick mushroom dressing on top of each plate - generously, without sparing! And sprinkle grated cheese on top. You can sprinkle with dill or green onions. Bon appetite!

Recipe for tender sour cream sauce from frozen mushrooms

Mushroom sauce made from frozen mushrooms, seasoned with sour cream, is in no way inferior to its fresh counterparts. Frozen mushrooms can be stored for a long time, which allows them to be eaten all year round. There are nuances only in proper defrosting.

Product set:

frozen mushrooms – 500-600 g;
three onions;
cream – 300-400 ml;
butter – 40 g;
a tablespoon of sugar;
dry white wine – 150 ml;
ground pepper and salt;
bunch of dill.

Step-by-step cooking recipe:

In order to defrost the mushrooms, you need to fill them with lukewarm water for a few minutes. Then drain the water and dry the mushrooms.
Heat a frying pan with butter. Peel, cut and fry the onion. Then add 50 ml of wine to it and cook until completely evaporated.
In a separate frying pan, fry the mushrooms over medium heat to quickly evaporate the moisture. When the mushrooms begin to turn golden, add wine and a spoonful of sugar. The mushrooms should absorb the wine.
After this, add onions, cream, and spices to the mushrooms. Simmer until boiling, turn off, sprinkle the finished dish with herbs when serving.

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A simple and quick recipe for champignons in sour cream with cheese in a frying pan

Cheese completes the dish in terms of taste and appearance. What will be especially pleasant for many is the property of melted cheese that the entire mass becomes viscous.

Cooking time: 15 min.

Cooking time: 30 min.

Servings – 2.

Ingredients:

Champignons – 500 gr.
Hard cheese – 150 gr.
Sour cream – 200 gr.
Provençal herbs - to taste.
Salt - to taste.
Vegetable oil - for frying.
Dill - for decoration.

Cooking process:

1. To prepare this dish, we take medium-sized champignons, freeing ourselves from the need to chop them. Place in a frying pan heated with vegetable oil and fry until lightly browned for 7-10 minutes.

2. Add all the sour cream to the beautiful golden brown mushrooms.

3. Next, sprinkle with Provencal herbs, salt and other spices at your discretion. Stir sour cream with champignons and simmer for five minutes.

4. At the same time, grate the cheese on a coarse grater. You can partially use small ones.

5. Sprinkle the mushrooms stewed in sour cream with cheese and keep on low heat for a couple of minutes until fully cooked. This time will be enough for all the cheese to melt.

6. Serve hot. Can be used as a separate dish or as an addition to a side dish.

Enjoy your meal!

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Italian pasta with chicken and mushrooms in creamy sauce

Another option for preparing a truly delicious pasta, which is more satisfying due to the presence of meat in it. Tender, aromatic, juicy - you want to eat it again and again. And the abundance of cheese and herbs, which are added when serving, will add piquancy to the dish.

Instead of chicken breast, you can use turkey. Do not overdo it with spices - it is better to just use salt and pepper. Be sure to fry all products in butter - this will give the dish additional tenderness and a light aftertaste.

You will need:

chicken fillet – 600 gr.;
champignons – 250 gr.;
parmesan – 100 gr.;
butter 82.5% – 50 gr.;
onion – 50 gr.;
cream 10% – 200 ml;
dried garlic – 1 tsp;
salt to taste;
pepper to taste;
paste;
greens for decoration.

Cooking stages.

First, boil water for the pasta. Don't forget to salt it. When the water boils, add the pasta and cook until tender.

Peel the onion and cut into small cubes.

Wash and dry the champignons, and then cut into small pieces. Wash and dry the chicken breast with paper towels, and then cut into small strips.

Melt the butter in a frying pan and fry the onion in it until golden.

Then add the mushrooms to the frying pan and fry them, stirring occasionally, until soft.

Now send the chicken to the mushrooms. Stir. Simmer until done. In a couple of minutes, add salt and pepper and stir.

Pour in the cream. Stir. Simmer for a couple more minutes.

Add grated Parmesan and stir again. Cook for another 1-2 minutes.

Add pasta. Stir. Sweat it a little.

Very tender and tasty pasta with mushrooms and chicken is ready. Serve sprinkled with herbs and Parmesan cheese.

As you can see, very quickly from a minimum amount of ingredients you can prepare an amazing dish, for which you will have to pay a tidy sum in a restaurant. Pasta with mushrooms in a creamy sauce is incredibly easy to prepare, and the taste is simply amazing.

Sources

https://vaneevasdorove1.ru/sous-gribnoj-so-smetanoj/
https://kuhniug.ru/na-vtoroe/gribnoj-sous-so-smetanoj.html
https://rutxt.ru/node/10396
https://ogorodland.ru/sousy/kak-vkusno-prigotovit-gribnoj-sous-so-smetanoj/
https://heaclub.ru/smetannyj-sous-luchshie-recepty-kak-prigotovit-smetannyj-belyj-sous-gribnoj-iz-shampinonov-smetano-tomatnyj-s-chesnokom-hrenom-gorchicej-zelenyu-lukom-syrom- majonezom-mukoj-solenymi-ogurca
https://mychampignons.ru/retsepty/shampinony-v-smetane-na-skovorode.html
https://specpryanosti.ru/recepty/sousy/gribnoj-sous-iz-shampinonov
https://OnWomen.ru/makarony-s-gribami-v-smetannom-souse.html
https://vkusnogotovlu.ru/pasta-s-gribami-v-slivochnom-souse-prostye-retsepty-prigotovleniya-vkusnogo-blyuda.html

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Chef tricks

To thicken the sauce, add a few tablespoons of flour to the dish. Before combining the flour with the ingredients, you can first fry it in a frying pan without oil and water. Then the flour will give the dish an unusual nutty taste.

It is better to use hard cheeses for the sauce. Parmesan cheese works well because it melts quickly when heated.

It is recommended to take butter as fat as possible for preparing mushroom gravy. Then the sauce will be rich and flavorful.

Various spices, such as Oregano or Rosemary, add sophistication and spiciness to the mushroom sauce.

It is advisable to cut the mushrooms into medium pieces. During the frying process they will simmer and become smaller in size.

For hot dishes and side dishes, it is recommended to serve the sauce warm. When cold, it is ideal for sandwiches. But then it is advisable to prepare the gravy in vegetable oil, and not in butter.

Bon appetit!

Universal champignon sauce with parmesan and white wine

The gravy is called universal because it goes well with meat steaks, potatoes, and pasta.

champignons – 250 g;
grated parmesan – 20 g (can be replaced with other hard cheese);
dry white wine – 100 ml;
sour cream (non-acidic) – 150 g;
wheat flour – 1 tsp;
shallot – 1 onion;
butter – 20 g;
finely chopped parsley – 1-2 tsp.

If you don’t have shallots, you can use white salad onions; regular onions are too harsh for this gravy.

Finely chop the onion, simmer it in butter over low heat. Add washed and cut into small pieces mushrooms. Fry everything together for about 10 minutes. Add salt, pepper and flour, stir and fry for another three minutes.

Add wine and continue to simmer until the liquid has evaporated (2-3 minutes). Add grated cheese, pour in cream and add parsley. Heat until the cheese is completely dissolved, without allowing it to boil.

Mushroom sauce with sour cream and herbs

Ingredients:

Champignons - 500 gr;
Cream 20% fat - 150 g;
Sour cream - 250 gr;
Onion - 2 heads;
Fresh dill - half a bunch;
Fresh parsley - half a bunch;
Butter (a higher percentage of fat content is recommended) - 50 g;
Salt - half a teaspoon
Black pepper - to taste

Cooking time: 45 minutes

The nutritional value:

Carbohydrates 5.2 grams
Protein 4.9 grams
Fat 8.5 grams
Calorie content 125 Kcal

Preparing the sauce:

Peel the onion. Cut it into small squares or slices. Place butter in a frying pan and melt it.
When the oil takes liquid form, add the onion and fry it until transparent.
Wash the mushrooms and clean them if necessary. Chop the champignons not very finely.
Pour the mushrooms into the pan and simmer. Then sprinkle the food with salt and pepper. Mix everything and continue cooking until our mushrooms acquire a light brown color.
Place cream and sour cream in a frying pan. Cook until done, remembering to stir the portions.
Finely chop parsley and dill. Crumble into the sauce and stir everything.
Turn off the stove and simmer the sauce for about 5 minutes. Remove from heat and cool the sauce, pass it through a blender, although you can use it that way.

Mushroom sauce is ready!