Spaghetti with mushrooms in creamy sauce

Pasta with mushrooms is one of my favorite dishes. It's not difficult to prepare. A simple set of ingredients makes it accessible to frequent use. Champignon and the most delicate creamy sauce with the aroma of Italian herbs will do regular dinner holiday. And if you serve this dish, then it’s simple homemade dish will turn into gourmet treat for unexpected guests.

You will need: (4 servings)

champignons 400-500 gr
onions 2-3 pcs
vegetable oil for frying 100 ml
cream 20% 0.5 l
white dry wine 0.25 cups
ground black pepper
dry italian herbs
pasta 250-300 gr
Parmesan cheese 50 gr

Step-by-step photo recipe for making pasta with mushrooms:

For this dish I use a paste called... This is my favorite type of pasta, but you can use spaghetti or any other pasta.

In a large saucepan (at least 5 l) bring water to a boil, add 2 tsp salt And 1 tbsp. vegetable oil. Place the pasta in the pan and stir to prevent it from sticking to the bottom.

Cook the pasta according to the time indicated on the package. I have 3 minutes. You should not cook the pasta longer, even if it seems hard to you. Don't forget that it will combine with the sauce and be saturated with additional moisture.

Before draining the pasta in a colander, pour some water (1 glass), in which it was cooked is a wonderful starchy broth, which you can add to the sauce if necessary.

Drain the water drain the pasta in a colander.

Place the pasta back into the pan add 2 tbsp. vegetable oil, stir and forget about it for a while.

Now make the sauce, for which you need to fry mushrooms.

Advice: When you buy mushrooms, take extra. For pasta you need only 400 grams, but you take a kilogram or even more. Because the fresh mushrooms If they are not stored for a long time, then cook them all at once - cut and fry. Use the required portion immediately, and cool the remaining fried mushrooms, transfer to a container, close and put in the freezer. There they can be stored for quite a long time and at the right time you can add them to soup, sauce, or cook pasta with them without defrosting. This saves a lot of time.

Pasta sauce

Carefully clean the mushrooms from soil and debris with a brush, rinse under running water and place in a colander to dry.

Chop two large onions and mushrooms. For large champignons, it is better to remove the stem.

Heat vegetable oil in a frying pan and fry onions in it.

Add and fry along with onions. Stir and be careful not to burn.

In 20 minutes the mushrooms will be ready, add salt and pepper. Add to them dry white wine. This is not necessary, but I always add wine that is specifically stored in the refrigerator for cooking. Let wine with mushrooms will simmer for 3 minutes. During this time, the alcohol will completely evaporate, leaving only sourness and aroma.

Now add to the pan cream, if necessary, add salt and pepper. Keep in mind that Parmesan, which contains salt, will also be added to the sauce.

Stir and let the sauce simmer low heat 5 minutes.

Add dry Italian or Provencal herbs, stir, let the sauce simmer for another minute.

Add a tablespoon of grated cheese. Mix well. Taste and add salt and pepper if necessary.

Now you need to add the boiled pasta to the sauce.

Toss the pasta well with the sauce until it is completely coated. If the dish seems thick, add some of the water you reserved when cooking the pasta. The pasta with sauce should boil and you can turn off the heat.

Serve the pasta immediately, but if you need to wait, then better pasta Do not mix with the sauce, because it will get wet and lose its elasticity. Separately, both pasta and sauce will keep well in the refrigerator even until next day. Then you put the pasta in a plate and pour over the sauce, heat it in the microwave and let everyone stir it themselves.
On home kitchen There are often situations when you have to reheat yesterday's dinner, so keep the water in which you cooked the pasta in the refrigerator. It can be used to dilute the sauce that has thickened during storage.

Usually served with pasta Parmesan cheese, which is grated or cut into thin slices. And you can serve it with pasta with mushrooms and cream sauce olive oil with white truffle, a few drops of which will give the dish a bright cheese and mushroom aroma.

Bon appetit!

Heat vegetable oil in a frying pan and fry the onion in it. Add the mushrooms and fry along with the onions for 20 minutes, add salt and pepper. Add wine and cook for 3 minutes. Add cream to the pan and let it simmer for 5 minutes. Add dry Italian or Provencal herbs, stir, let the sauce simmer for another minute. Add a tablespoon of grated cheese, mix well, add salt and pepper if necessary.
Add the boiled pasta to the sauce, mix well and bring to a boil.

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Italian cuisine is loved all over the world for its mouth-watering, tasty, yet simple and quick to prepare dishes. Pasta is one such dish. In cooking, there are more than a dozen types of this pasta, and there are even more sauces that go with it.

Pasta with mushrooms and chicken cream sauce- a wonderful solution for an everyday dinner, when you want something special, without spending a lot of time and effort standing at the stove.

Ingredients

Spaghetti from durum varieties wheat – 200 g;
Chicken fillet – 200 g;
Fresh oyster mushrooms – 150 g;
Cream – 200 ml;
Onions – ½ piece;
Hard cheese – 50 g;
Vegetable oil – 4 tbsp. l;
Salt, pepper to taste;
Fresh herbs for decoration.

How to cook pasta with chicken and mushrooms in creamy sauce

Let's start by making a creamy sauce with chicken and mushrooms. In heated butter or vegetable oil (refined sunflower oil is ideal, as it has slightly fewer calories than butter), fry the mushrooms cut into small pieces.

As soon as the mushrooms have evaporated the moisture and browned, add finely chopped onions to them.

When the onions are soft and beginning to become translucent, add them to the pan. chicken fillet, cut into small cubes. It is better to take fresh, chilled chicken fillet, not defrosted, so the meat will retain more juice and the chicken in the sauce will not be dry. Fry the ingredients together for about 8 minutes until the chicken is cooked through, stirring occasionally with a wooden spatula.

It's time to boil the spaghetti. Add water to the pan in the amount indicated in the instructions on the package. Usually it is 1 liter. for 80 g dry pasta and 1 tbsp. salt. It is recommended to add 2 tbsp to boiling water. olive or sunflower oil so that the spaghetti does not stick together.

Cook the spaghetti until al dente - slightly undercooked. It is not only more tasty, but also healthy, and hot sauce will bring them to readiness already in the plate.

Meanwhile, add cream to the pan. An hour before cooking, remove the cream from the refrigerator so that it becomes room temperature and did not curl up in the pan. Bring to a boil and cook until the sauce thickens slightly, about 5 minutes.

Once the sauce is ready, add chopped fine grater hard cheese and stir it thoroughly.

Remove the finished spaghetti from the heat and drain the water.

At this time, the sauce was finally cooked and became more viscous in consistency, as the cheese was completely melted in the hot cream.

Start serving creamy pasta with chicken and mushrooms: Place a portion of spaghetti on a warm plate, making a small well in the center.

Fill this cavity with a few spoons of cream sauce.

Sprinkle the dish with grated cheese and finely chopped fresh herbs.

Cooking tips:

This dish must be served immediately after cooking, as the pasta may cool and even stick together while the sauce is being prepared. Therefore, it is better to put all the ingredients on the table in advance so as not to waste time searching the desired product in a refrigerator.
It is best to cook pasta in a creamy sauce with mushrooms and chicken using oyster mushrooms. But you can replace them with champignons, the cooking process will be the same. If you decide to use Forest mushrooms, then they must first be boiled.
Ready-made spaghetti can be added directly to the pan with the sauce, stirred and placed on plates in this form. This way the pasta will be juicier, but the presentation of the dish will be more homely.

Pasta is a simple product, easy to prepare and accessible to absolutely everyone. But just boiled pasta– it’s not interesting, it’s bland, and it’s not particularly tasty. Now we will tell you how to cook pasta with mushrooms in cream sauce. In this version of preparation, the product familiar to us will acquire new colors, and the dish will turn out very satisfying and at the same time tasty.

Pasta with porcini mushrooms in creamy sauce

Ingredients:

pasta – 200 g;
porcini mushrooms – 250 g;
cream – 100 ml;
butter 73% fat – 50 g;
parmesan – 40 g;
cherry tomatoes - 5 pcs.;
Wheat flour– 10 g;
parsley sprigs – 4 pcs.;
salt;
white pepper.

Preparation

We cut porcini mushrooms into cubes or slices. Fill them with water and boil for 15 minutes after boiling. Put it in a saucepan butter, add flour and stir, breaking up any lumps that form. Fry until the mixture is slightly browned. Add cream and stir. If the sauce comes out a bit thick, add a little boiling water, bringing it to the desired thickness. Salt it and season with white pepper to taste. After this, simmer the sauce over low heat for about 10 minutes. Now put pre-boiled porcini mushrooms and whole cherry tomatoes into it. Mix well and cook in the same mode for another 15 minutes. As soon as the juice begins to release from the tomatoes during the cooking process, remove them from the sauce and leave for serving. While the sauce is preparing, cook the pasta in the mushroom broth. It is important not to overcook the pasta; it must be brought almost to readiness - “al dente”, as the Italians call this state. Drain the pasta and place it in a colander. Pour over the prepared pasta creamy mushroom sauce. Sprinkle grated Parmesan cheese on top and serve with cherry tomatoes and sprigs of fresh parsley. Serve the pasta with cream sauce and mushrooms immediately. When it cools down, the taste will not be the same.

Pasta with mushrooms in creamy sauce - recipe

Ingredients:

pasta – 350 g;
champignons – 200 g;
garlic – 3 cloves;
cream 23% fat – 200 ml;
milk – 50 ml;
– 50 g;
Italian herbs;
salt.

Preparation

Heat the olive oil in a frying pan, add the champignons, cut into slices, and fry until nicely browned. While the mushrooms are cooking, put the pasta in boiling water and bring it almost until cooked, and then immediately drain it in a colander. Add chopped garlic to the champignons, stir, fry for 2 minutes and pour in cream and milk. Cook the sauce over low heat for about a quarter of an hour. Salt and add spices. Pour the resulting creamy sauce with mushrooms over the pasta. Sprinkle the finished dish with grated cheese on top.

Ingredients:

pasta – 300 g;
mushrooms – 350 g;
onion – 130 g;
garlic – 3 cloves;
cheese – 100 g;
cream – 200 ml;
basil greens – 1 bunch;
salt;
pepper;
vegetable oil.

Preparation

Finely chop the onion and sauté until golden brown. Add the mushrooms cut into pieces, mix and fry for 5 minutes over low heat. Add grated cheese, cream, salt and pepper to taste. Simmer the sauce over low heat for about 10 minutes. Meanwhile, cook the pasta in salted water. Finely chop the garlic cloves and grind with salt and chopped herbs until it becomes a homogeneous paste. Place it in the pan with the sauce and stir. Ready pasta Drain in a colander. When the water has completely drained, place them in a frying pan with the sauce, stir, let it brew for 10 minutes. And then we invite everyone to the table to enjoy delicious lunch or dinner. Bon appetit!

In Italy, the word “pasta” refers to all pasta products. The term literally means "dough" and can be tubes of varying lengths and thicknesses.

The same word is called ready dish, containing, in addition to pasta, also a sauce made according to special recipe. To prepare it, you need to choose a type of product made from durum flour.

In Italy, by the way, the use of other varieties is prohibited by law, so it is extremely difficult to find true connoisseur this dish, suffering from excess weight.

Mushrooms – enough affordable product, which is great addition to the pasta. They give it a spicy feel rich taste, slightly increasing calorie content.

Without forest chanterelles, boletus or boletus on hand, you can always buy greenhouse champignons or oyster mushrooms. It is enough to eat one plate of this pasta with mushrooms to keep the feeling of fullness for the whole working day.

Usually they prepare creamy or tomato sauce. To let the dish reach full readiness, it must be hot. There is an unspoken rule regarding its consistency: than smaller pasta, the thicker it is.

Italian pasta with mushrooms in cream sauce

When choosing classic dry pasta for this dish, they give preference to varieties that have a rough surface that will hold the sauce and prevent it from floating. You can also buy fresh semi-finished products, sold in Italian bakeries.

We wash the mushrooms, cut them into slices and fry them in olive oil. Stop when the liquid has completely evaporated.

Peel the onion and garlic, chop into half rings and send to the mushrooms.

When the onion is browned, pour in cold cream, sprinkle in black pepper, mix everything thoroughly and simmer for five minutes.

Boil the pasta in boiling water until half cooked. To prevent it from sticking, use a large number of water, if desired, you can add a few drops of olive oil.

Drain in a colander, rinse with tap water and place in a frying pan with creamy mushroom dressing.

Cook for another seven minutes, stirring constantly.

Place on a flat dish with a shallow bottom and sprinkle generously with grated cheese. Sprinkle with fresh herbs. If you can't find parmesan, any hard type will do.

Recipe for a dish with porcini mushrooms and parmesan

Porcini mushrooms go best with pasta. Meaty and satisfying, they not only surpass other types in taste characteristics, but also look chic in combination with other products.

Components:

Spaghetti – 600 g;
Parmesan cheese – 200 g;
Porcini mushrooms – 150 g;
Sour cream – 4 tbsp. l.;
Unrefined oil – 4 tbsp. l.;
White pepper - to taste;
Basil - a bunch;
Salt - to taste;
Nutmeg – 1 tsp;
White onion – 2 pcs.

Preparation: 40 minutes.

Calorie content: 93 Kcal/100 g.

Let's look at cooking pasta with porcini mushrooms and parmesan in creamy sauce in more detail.

Boil the mushrooms in lightly salted water for about thirty minutes, discard in a colander and leave until it is completely gone.

Pour the oil into the saucepan and wait until it warms up. Transfer the porcini mushrooms to fry. Peel and chop the onion into strips. It is better to use white lettuce - it is less bitter.

Add it to the mushrooms and fry until transparent. Add farmer's sour cream nutmeg and add some salt.

Mix everything and let it simmer for five to six minutes under a tightly closed lid.

Boil the spaghetti in a large pan, without breaking it so that it remains long. Drain, transfer flour products on a sieve and stir with a spoon until all the water flows out.

Place them in a saucepan with the finished products, stir and let stand for five minutes. Sprinkle with basil and grated cheese. Can be served on plates.

Cooking a dish with chicken

Any pasta goes well with chicken, and the dish is not considered high-calorie. We present to your attention a recipe for pasta with chicken and mushrooms in creamy sauce.

Components:

Italian pasta – 450 g;
Chicken meat – 250 g;
Onion – 1 pc.;
Heavy cream – 200 ml;
Salt, seasonings - to taste;
Olive oil – 3 tbsp. l.;
Thyme – 0.5 tsp;
Cheese – 200 g;
Parsley - a bunch.

Preparation: 70 minutes.

Calorie content: 99 Kcal/100 g.

Carefully wash the chicken fillet, dry it and cut it into long strips with a special knife. Fry in olive oil for ten minutes. Chop the peeled onion into cubes of the smallest possible size.

Add to chicken meat and stir. Let the pasta boil, it is better to add a little salt to the water. Cook for seven to eight minutes. Place in a colander and rinse with water. Reserve half a cup of the pasta water.

Add cream, seasonings and grated cheese to the chicken and onion frying, mix everything and cook for six to seven minutes under a tightly pressed lid. Add pasta, add water from it and mix.

The mass will turn out pasty and viscous. Turn off the stove, sprinkle the finished dish with parsley and leave to brew so that all the ingredients are saturated and saturated with each other’s aromas.

Pasta in cream sauce with dried mushrooms

For cooking delicious pasta you can use not only fresh or frozen mushrooms, dried mushrooms, prepared in season - too 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.

Mushrooms need to be filled hot water, 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.

They will change your attitude towards pancakes! Believe me, now you will cook them more often.

For pasta with chicken, it is naturally better to use fresh or chilled meat. Thawed will be tough. But if you had to use just such a fillet, then after defrosting, beat it lightly with a hammer;
The pasta must be poured with sauce before eating, otherwise it will become soggy and the appearance will be unappetizing;
When adding cream to the mushrooms, you need to turn off the flame. This way they will remain liquid and will not pull together the entire mass or curl up. Before adding the pasta to the sauce, turn the heat back on and continue cooking;
The pasta must be boiled until half cooked; it will cook completely along with the hot sauce;
To ensure that the pasta is cooked to the desired consistency, follow the proportion: one hundred grams of pasta per liter of water.

The more herbs you add to the dish, the more aromatic and tastier it will turn out.

Bon appetit!

Spaghetti with mushroom sauce – good dish For good breakfast. Agree that it was in Italy that the art of preparing pasta was brought to absolute perfection. According to Italians, and not only Italians, the most important thing in pasta is the sauce. Sauce - from the simplest: olive oil with grated garlic, to the most complex, consisting of a dozen ingredients - nuts, aromatic herbs, cheese, seafood, basil, tomatoes, etc.

Spaghetti is most often prepared with meat and meat products, minced meat or simply without anything as a side dish meat dishes. But why not deviate a little from the usual, because they also go perfectly with mushrooms - such dishes turn out to be unusually delicious, cook quickly and are very impressive in their taste! In this article we will talk about cooking spaghetti with mushrooms. Read more:

Men will say: “Why do we need some mushrooms when we like spaghetti with meat?!” But their opinion will change very much if you cook tasty option this dish with mushrooms - for example, champignons or oyster mushrooms, which today all year round are sold in supermarkets, and it is not yet known that your loved ones will then ask you to cook more often.

In terms of satiety, these versions of spaghetti are almost the same, because, as you know, mushrooms are a meat substitute for vegetarians, but with mushrooms the dish turns out lighter and less harmful. In general, you can talk for a very long time, but it’s better to just take it and try it!

Creamy mushroom sauce for spaghetti

A fairly satisfying and at the same time very tasty creamy sauce for spaghetti can be prepared from mushrooms and served with cheese. And if for these purposes you take not just cheese, but Italian Parmesan, the sauce will be especially tasty.

Ingredients:

300 g fresh champignons;
1 large onion;
1 dessert spoon(or a heaping teaspoon) of wheat flour;
Half a liter of heavy cream;
Vegetable oil;
100 g parmesan or any hard aromatic cheese;
Salt, pepper and spices.

Preparation:

Wash, dry, cut into slices and fry the mushrooms in a frying pan with vegetable oil. While the mushrooms are frying, chop one large onion, add it to the pan with the mushrooms (they are already half cooked by this time) and fry everything together until the onion is ready.
Now lightly sprinkle the roast with flour, pour the cream into the pan and mix everything quickly and thoroughly. Then add salt to the sauce, pepper to taste and simmer for five to seven minutes, stirring constantly.
Boil the spaghetti (according to the instructions on the package) and place it in the creamy sauce, mix and heat. Place the finished spaghetti on plates, sprinkle with grated cheese and serve.

Sour cream and mushroom sauce “Count’s whim”

Ingredients:

200 g dried mushrooms;
3 tablespoons of fatty and thick sour cream;
3 tablespoons of full-fat mayonnaise;
1 garlic clove;
1 tablespoon cognac;
Spices, salt and herbs are at your discretion.

Preparation:

Wash the mushrooms, pour a glass of boiling water and leave covered for five minutes. While the mushrooms are soaking in boiling water, chop the greens and finely chop the garlic.
Then put the mushrooms (in the same water where they were soaked) on the fire and cook for about ten minutes. Next, drain the broth, dilute it with sour cream and mayonnaise and add pepper and salt to taste.
Place the boiled mushrooms in a dry frying pan, add garlic, a couple of pinches of salt, pour in cognac, put on the fire and cover the frying pan with a lid.
After seven minutes of simmering over low heat, our extraordinary mushrooms will be ready to become part of the sauce. Pour mushroom broth mixed with sour cream and mayonnaise over them and cook the sauce for about three more minutes.
Place the boiled spaghetti on a plate, pour over the sauce, sprinkle with herbs and enjoy the divine taste of the “Count’s whim.”

The perfect mushroom sauce for spaghetti

Ingredients:

half an onion
400-500 grams of champignons -
300-400 grams of sour cream -
two eggs-
flour (two tablespoons) -
black pepper (half a teaspoon) -
salt (one teaspoon).

Cooking method:

Finely chop the onion and fry it until soft.
Wash the mushrooms and chop.
The legs need to be cut into rings, and the caps into plates.
Add them to the pan, turn up the heat to maximum and fry, stirring, until all the liquid has evaporated and you get a golden crust.
Five to seven minutes are enough for frying.
Add a little flour, mixing all the contents.
Whisk the sour cream with the egg, add salt and pepper, and pour this mixture into the champignons.
Stir this sauce until it is heated through.
After this, reduce the heat to minimum and leave to simmer for five minutes.
When serving, you can add parsley.
Mushroom sauce with sour cream is ready and can be served
Please your family, friends and loved ones with such an unusual and, at the same time, very delicious dish, like mushroom sour cream sauce.
Serve it with a side dish of your and your family's choice, and the whole family will approve of this dish.

Ingredients:

Porcini mushrooms (fresh or frozen) – 300 g
Onion – 1 medium onion
Cream 20% – 200 ml
Flour – 1 tablespoon
Butter – 1 tablespoon
Salt - to taste
Pepper - to taste
Nutmeg - a pinch
Dill – 2–3 sprigs

Cooking method:

Mushrooms are washed under running water.
If they were frozen, you need to take care in advance to remove them from the freezer and let them thaw.
The washed mushrooms are thoroughly cleaned.
Mushrooms are cut into cubes - not too small, but not too large - within 0.7 centimeters.
Once they are chopped, you need to prepare a frying pan with onions.
The butter is heated in a frying pan, then finely chopped onion, which sautés for about 5–7 minutes.
Then the mushrooms are added to the frying pan and simmered over low heat along with the onions for 8–10 minutes under a closed lid.
The mushroom sauce, the recipe for which is presented here, also allows the use of vegetable oil, but thanks to the butter, a unique and very soft milky taste is achieved.

Sour cream and mushroom sauce from oyster mushrooms

Ingredients:

500 g mushrooms without roots
2 medium sized onions
3 cloves garlic
glass of sour cream 100 g
vegetable oil 100 g
butter
Black and/or white pepper,

Cooking method:

Cut off the roots of the oyster mushrooms, quickly rinse the rest under running water and dry.
Cut the mushrooms into strips.
Peel and chop the onion and garlic.
Heat the butter in a heavy-bottomed frying pan or saucepan over low heat and lightly fry the onion and garlic.
Butter enhances the onion-garlic aroma, you will see this.
When the onion becomes soft and translucent, add vegetable oil.
Add the mushrooms, stir and wait until the liquid is released and evaporated.
Stir to speed up the process.
After 15 minutes, salt the mushrooms and add pepper.
It is not recommended to fry longer to prevent the mushrooms from becoming tough.
Add sour cream, stir.
If after boiling the sauce with sour cream is too thick, add warm water.
Cover with a lid, reduce heat and simmer for 10 minutes.

Creamy mushroom sauce for spaghetti

Ingredients:

natural sour cream,
100 grams of mushrooms,
one onion,
water,
vegetable oil.

Cooking method:

If desired, you can also add a little dried basil or other spices to the main ingredients of the sauce.
Cooking method sour cream sauce with mushrooms it’s quite simple.
First of all, you need to fry the pre-chopped mushrooms and onions in a frying pan until they appear golden brown.
After frying, you need to add water to the frying pan and simmer over low heat for about seven minutes.
Next, you need to open the lid of the frying pan, completely evaporate the water and fry the onions and mushrooms until golden color.
After thoroughly grinding in a blender, you can freely add sour cream and a little sugar.

Classic mushroom sauce for spaghetti

Ingredients:

dried mushrooms,
sour cream (any fat content),
water (I have it indicated for thick sauce, but you can take more if you like a thinner sauce),
onions, refined (I use sunflower) oil,
wheat flour (any type),
a pinch of ground nutmeg and black pepper, as well as salt.

Cooking method:

The first step is to thoroughly rinse the sand (especially if the mushrooms are store-bought) from the dried mushrooms, then pour about a glass of water over them and cook over medium heat until soft (20-25 minutes). If you soak mushrooms, for example, overnight, you will need to cook them for literally 5-7 minutes.
Meanwhile, pour vegetable oil into a suitable frying pan and heat it. Peel the medium onion and cut into small cubes. Place chopped onion in hot oil. Fry it over medium heat, stirring occasionally so as not to burn.
When the onion turns golden, add a tablespoon of wheat flour to it.
Mix everything and let the flour become creamy - this way we will get rid of the characteristic flour taste, which will be replaced by a pleasant nutty aroma.
Next, pour 100 milliliters of boiling water, mix everything and let it simmer for a couple of minutes.
During this time, the dried mushrooms were boiled. They need to be removed from the broth and cut into medium pieces if you are grinding the sauce with a blender. If desired, you can leave the mushrooms, then they need to be chopped quite finely
Add pieces of mushrooms to the onion-flour base and pour in 100-150 milliliters of mushroom broth
Simmer everything covered over low heat, stirring occasionally. When most of the liquid has evaporated, remove the pan from the heat.
Add sour cream to the mushroom sauce and mix everything vigorously. Return the pan to the heat and quickly heat everything up, stirring constantly. It is important not to let the sour cream boil, otherwise it may curdle. This sauce contains flour, thanks to which the sour cream should not curdle, but you never know...
In fact, sour cream and mushroom sauce ready - you just need to let it cool. But you can eat this sauce warm - in any case it will be delicious.
I like my mushroom sauce to be smooth and almost uniform, so I puree it using an immersion blender. But this is a matter of taste - you can leave the mushrooms in whole pieces, as I said above.
Transfer the cooled or still warm sour cream and mushroom sauce into a gravy boat and serve as a tasty and flavorful addition in appetizers and side dishes.
This sauce goes well with pasta, cereals, potato dishes, meat and poultry. Yes, and just on a slice of fragrant homemade bread he's always handy

Porcini mushroom sauce for spaghetti

Ingredients for cooking:

porcini mushrooms (dry) – 50 g;
onions or salad – 80 g;
wheat flour – 30 g;
mushroom broth– 600 ml;
unsalted butter – 100 g;
rock salt;
white pepper

Cooking method:

To prepare sauce from dry mushrooms, they must first be washed and soaked for 4 hours in cold water. Then, after the specified time, the mushrooms are boiled for 1 hour in the same water in which they were soaked. There is no need to add salt during the cooking process;
Already boiled mushrooms should be finely chopped, and the broth should be strained. Measure out the required 600 ml, and the rest can be frozen;
First fry the flour in a dry frying pan (stirring constantly), and then add butter. When the flour acquires a beautiful light brown hue, add concentrated mushroom broth and boil with constant stirring for 13-15 minutes;
Meanwhile, in a separate frying pan, you need to fry finely chopped onions and boiled mushrooms;
Add the fried mushrooms and onions into the boiling sauce, add a little salt and a pinch of white ground pepper. Boil for another 1-2 minutes and remove from heat;
Transfer the aromatic sauce into a special vessel and serve as an addition to potato dishes(mashed potatoes, potato pancakes, casserole).

Delicious mushroom sauce for spaghetti

Ingredients:

champignons 400-500 gr
onions 2-3 pcs
vegetable oil for frying 100 ml
cream 20% 0.5 l
dry white wine 0.25 cups
ground black pepper
dry italian herbs
pasta 250-300 gr

Cooking method:

Carefully clean the mushrooms from soil and debris with a brush, rinse under running water and place in a colander to dry.
Never put mushrooms in water - they have a loose structure and will instantly become saturated with moisture, which will worsen their taste.
Chop two large onions and mushrooms.
Heat vegetable oil in a frying pan and fry the onion in it.
Add mushrooms and fry along with onions.
Stir and be careful not to burn.
In 20 minutes the mushrooms will be ready, add salt and pepper.
Add dry white wine to it.
This is not necessary, but I always add wine that is specifically stored in the refrigerator for cooking.
Let the wine with mushrooms simmer for 3 minutes.
During this time, the alcohol will completely evaporate, leaving only sourness and aroma.
Now add cream to the pan, add salt and pepper if necessary.
Keep in mind that Parmesan, which contains salt, will also be added to the sauce.
Stir and let the sauce simmer over low heat for 5 minutes.
Add dry Italian or Provencal herbs, stir, let the sauce simmer for another minute.
Add a tablespoon of grated cheese.
Mix well.
Taste and add salt and pepper if necessary.
Now you need to add the boiled pasta to the sauce.

Mushroom sauce

Ingredients:

Champignons – 300 g;
Onion – 1 piece;
Sour cream – 150 g;
Flour – 1 tbsp;
Butter – 2 tbsp;
Vegetable or mushroom broth(water) – 1 glass;
Spices – salt, pepper, nutmeg, bay leaf.

Cooking method:

To begin, wash the champignons well and cut them into small cubes;
Chop the onion and fry it in butter until transparent;
Then add the mushrooms and simmer them together with the onion until most of the mushroom liquid has evaporated;
Add flour to the stewed vegetables, mix with mushrooms and onions, pour in warm broth;
Stir the resulting mixture again until there are no lumps left;
Once the sauce is smooth, add sour cream and spices to taste;
Ready-made mushroom sauce from champignons can be served in a special sauce boat or immediately along with the dish;
Before serving, let the sauce sit for a while so that it absorbs the hints of spice flavor.

Easy recipe for mushroom sauce for pasta

Ingredients:

Spaghetti 1 piece
Onion 200 gr
Oyster mushrooms 1-2 sprigs
Parsley 2-3 cloves
Garlic 100 gr
Tomato pulp 3 tbsp.
Olive oil
Spices: salt, black pepper, nutmeg, sugar, dry aromatic herbs

Cooking method:

Spaghetti with mushroom sauce is perfectly prepared with any available mushrooms, both wild and artificially grown.
You can buy fresh champignons or oyster mushrooms in almost any store. I prefer oyster mushrooms for frying.
Heat olive oil in a frying pan and fry the peeled and flattened garlic cloves in it. This way the olive oil is flavored. When the garlic begins to darken, discard it.
Peel a large onion and cut into strips. Fry the onion in oil until a nice golden color.
Season with salt and pepper to taste, add 1-2 pinches of dried Mediterranean herbs and nutmeg on the tip of a knife. To get delicious sweet and sour sauce You can add a quarter teaspoon of sugar - if desired.
Tomato pulp - canned or fresh, grind to a puree with the addition of water from a kettle, literally a quarter cup. Add the tomato to the mushrooms and onions, stir and simmer covered over low heat for 5-6 minutes.
The consistency of mushroom sauce for spaghetti should be: thick sour cream. Liquid sauce the paste will not hold on its surface.
In a large saucepan, bring 2 liters of water to a boil, add salt at the rate of 5-7 grams of salt per 1 liter. Cook the pasta until cooked – the time indicated on the package ensures the pasta is al dente.

When the juice from the mushrooms has completely evaporated and the mushrooms begin to fry, add finely chopped onion.

Fry the mushrooms and onions until golden brown. Salt, pepper and add cream.

Cook for about 10 minutes over low heat.

The sauce should not be very thick, otherwise the pasta will turn into a mess of sticky pasta.

If the sauce is thick, add a little boiled water and cook the sauce over low heat for a couple more minutes.

At this time, let the spaghetti cook.

Place the pasta in a colander, brush with a little butter and place on plates. Pour the prepared sauce on top.

Sprinkle with finely grated Parmesan cheese.

Mushroom sauce for spaghetti

Wild mushrooms are best suited for making mushroom sauce, as their flavor is strongest. In this case, it is better to use dry porcini mushrooms or boletus. But if there are no wild mushrooms, they can be quite successfully replaced fresh champignons, bought in a store. When choosing champignons, give preference to small mushrooms. Spaghetti is also very good with cheese, the aroma of the cheese perfectly complements the mushroom!

Ingredients:

500 g of fresh forest mushrooms or champignons;
1 sweet bell pepper – paprika;
2 tbsp. olive oil;
2 tbsp. milk;
300 g hard cheese;
2 tbsp. butter;
1.5 tbsp. starch;
2-3 cloves of garlic;
a little lemon zest;
ground black pepper:
fresh herbs: parsley, dill;
salt to taste.

Cooking method:

Boil mushrooms in small quantity water. If these are wild mushrooms, the cooking time will be 10 minutes, for champignons it is enough to simmer for 2 minutes. Drain the water in which the mushrooms were cooked into a separate bowl, placing them in a colander. Read more:
Slice the mushrooms small pieces. Cut the bell pepper lengthwise into quarters, remove the stem and inner part. Cut it into thin strips. Heat olive oil in a frying pan and fry the chopped peppers.
Place the mushrooms in the pan, pour ¼ cup of the broth in which they were cooked into the pan. Simmer the mushrooms and peppers without covering the pan with a lid until the liquid has evaporated almost completely.
In another frying pan, melt the butter over medium heat. When it melts, pour the starch into the pan and stir it with the butter so that there are no lumps.
When the starch has dissolved in the oil, place the garlic cloves crushed with the flat side of a knife into the frying pan and fry them on both sides so that the oil acquires a characteristic garlic aroma.
Remove the garlic from the pan and begin pouring the milk into it in a thin stream, whisking until it thickens.
Reduce the heat under the frying pan to low and add the grated cheese into it. Add a little lemon zest - finely grate the top yellow layer of its skin.
Season the mixture with salt and pepper and continue to cook, stirring, for another 3-4 minutes until it becomes smooth and thick.
Place the fried vegetables in a frying pan bell pepper mushrooms, stir, taste for salt. Add chopped fresh herbs to the sauce, remove the pan from the stove, cover with a lid and let the sauce brew for another 10-15 minutes.
When serving spaghetti, you can pour the sauce on top or pre-mix it with it. Spaghetti with mushroom sauce maybe a separate dish or served as a side dish for meat or chicken cutlets, fried meat and chicken.