Preparation real pasta with champignons it is impossible without quality pasta from durum varieties wheat. Mushrooms go perfectly with a cream-based white sauce, which should not be boiled. Fried onions give the gravy a sweetish taste and a delicate golden color.
Pasta with forest mushrooms- truly royal dish. True gourmets value them for their unique, recognizable aroma, which must be preserved during the cooking process.
The finished dish, sprinkled with grated cheese, can be briefly placed in the oven until golden brown crust. The dish is served with salads from fresh vegetables and greens.
Ingredients
- pasta - 300 g
- champignons - 300 g
- onion - 200 g
- sunflower oil - 30 g
- garlic - 2 cloves
- cream - 250 ml
- hard cheese- 100 g
- salt - to taste
- ground black pepper - to taste
- dill - 0.5 bunch
Preparation
1. Start by making the sauce. For this fresh champignons rinse thoroughly in cold water from dirt and dust. Wipe off excess moisture with a napkin. Remove skin if desired. Cut into slices or arbitrary pieces.
2. Pour into a deep frying pan or saucepan vegetable oil or use butter. Heat up and add chopped mushrooms. Fry over medium heat for literally 5-7 minutes. Stir occasionally with a wooden spatula.
3. Remove the skins from the onions and garlic. Rinse and dry the vegetables. Chop into small slices. Add to the pan with the mushrooms. Continue frying until the onion is soft.
4. Add cream. It's best to use 20-25%. Stir and heat well. Do not bring to a boil.
5. Grind the hard cheese into fine grater. Add to creamy mixture. Season with salt and ground pepper. You can experiment with spices. Keep on low heat until the cheese melts.
6. Take any pasta and boil in salted water according to the instructions on the package. Place the pasta in boiling water and immediately stir well so that it does not stick to the bottom.
The most revered dish in Italian cuisine, undoubtedly, is a pasta made from pasta made from premium flour.
It is so versatile and easy to prepare that all you have to do is boil it, add mushroom sauce for spaghetti - and the result is a real delicacy! Not only mushrooms are added to such gravies, but also peppers, tomatoes and even nuts, but in this classic recipe cheese and cream are involved.
How to choose products for mushroom sauce
For getting delicious sauce from mushrooms we adhere to several recommendations given by experienced chefs.
Choice of cream
We use exclusively heavy cream: Low-fat and fat-free foods for of this dish are not suitable, as the sauce will not be tender and truly creamy.
If not found good cream- Let's use homemade full-fat sour cream. Unlike its supermarket counterpart, it has no sour notes; on the contrary, it is rather sweetish, but there is plenty of fat content.
Mushroom selection
If you think that for mushroom sauce Only champignons will do, then you are mistaken - any mushrooms will do for it.
- Champignons and oyster mushrooms will appeal to those who prefer delicate taste and unsaturated aroma. If you want a vigorous mushroom spirit to emanate from it, and the taste to be bright, then we use only forest mushrooms, preferably honey mushrooms or boletus mushrooms.
- Can't buy or collect fresh mushrooms? No problem - frozen ones will do. The main thing is to defrost them correctly: after removing them from the freezer, place them on a dish, and when they thaw, drain off the excess water.
As you can see, choosing the right products and preparing mushroom sauce for spaghetti is not at all difficult.
As for serving, it is served hot, either poured over the pasta or poured into a gravy boat so that everyone can add as much sauce to their plate as they want. And in addition you can serve baked chicken fillet. From delicious hearty lunch or a dinner exuding a seductive mushroom and meat aroma, no one will refuse!
Spicy mushroom sauce for spaghetti
Ingredients for 4 servings
- — 450 g + -
- — 150 g + -
- — 400 ml + -
- - 1 PC. + -
- - 2 slices + -
- - 1 tbsp. + -
- - 2 tbsp. + -
- - 1 bunch + -
- - taste + -
- - taste + -
How to make mushroom spaghetti sauce
- We wash the mushrooms: if they were bought at the market or brought from the forest, then we use a brush when washing - it is important to remove residual soil and debris.
- Leave the small mushrooms as is, cut the large ones into four parts. It is impossible to grind mushroom raw materials: in this recipe The sauce should be textured, and not in the form of a homogeneous mush.
- Chop the peeled onion and garlic cloves, fry them in a frying pan with heated oil until they begin to brown. No need to fry them!
- Add mushroom raw materials and simmer. It contains a lot of moisture, so they will simmer for about 20 minutes. When the mushroom mass is reduced by a third, we can consider that they are ready.
- Season the contents of the pan with black pepper, salt, flour and mix thoroughly so that no lumps form. Fry everything for about 3 minutes until the mushrooms turn golden.
- Add cream and simmer the mixture under the lid for another five minutes.
- At this time, finely grate any hard cheese. After five minutes have passed, from the start of stewing the mushrooms with cream, add it to the frying pan. Constantly stirring the mass so that the cheese does not stick to the bottom of the vessel, and wait for it to dissolve.
Cost of products as of 07/06/14: 330 rubles.
Spaghetti with champignons is a cheap, quick and easy to prepare dish.
In 30 minutes and a little more than 300 rubles, you can make a hearty and Tasty dinner or dinner.
Spaghetti with champignons in creamy sauce. Step-by-step preparation:
- Put salted water for spaghetti on the fire, in classical ratio 1000/100/5-10 (water/paste/salt).
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 about cream sauce.
- 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, if necessary add freshly ground pepper and buon appetito!
The spaghetti in the recipe can be replaced with any other pasta. But for the creamy sauce, as in the recipe, I recommend using long views: bavette, linguine, bucatini or nest.
Take cream with 20% fat content. This will make the creamy sauce thicker. If, like me, they took liquid cream, and you want to make the consistency of the sauce thicker, add a tablespoon of flour, add boiling cream and stir. Wait a minute. If there is not enough thickness, then add another half spoon.
It is advisable to buy fresh basil. This way it will give more taste and aroma to the finished spaghetti with champignons.
To ensure that you don’t end up with a “pasta pie” after cooking, this often happens when you make pasta in a creamy sauce. It is advisable to cook as much as you can eat in one sitting. If you are too lazy to cook for your next meal, then add 2-3 tablespoons of oil to ready dish and mix thoroughly several times.
Spaghetti and cream sauce are a delicious combination. It's not just Italians who think so. If you add mushrooms to the dish, you get a real fairy tale! Although, why only mushrooms? You can add chicken, cheese, spinach and a lot of other delicious things to the dish! Here is a selection of the most best sauces for amazing spaghetti.
Spaghetti with mushrooms in creamy sauce - general cooking principles
You can use any cream for preparing mushroom sauce, the optimal fat content is 10-15%. If the product is above 25%, then it must be diluted with water or milk, otherwise the sauce will turn out greasy.
Often champignons or dried porcini mushrooms are used in such dishes, but they must first be soaked and boiled. It is not forbidden to use fresh forest mushrooms, which give an incomparable aroma, but they must be boiled first to reduce cooking time and also to protect yourself from poisoning. In most recipes, mushrooms are fried with other ingredients, only then poured with cream.
What can be added to the sauce:
A variety of vegetables (onions, tomatoes, beans, spinach, etc.);
Cheese of different types;
Chicken, meat, fish, seafood.
It is better to cook the dish in olive oil; spices and herbs are often added to it. It is better to boil spaghetti according to the instructions on the package, since the cooking time depends on the quality of the wheat used. The sauce can be poured over already boiled spaghetti, divided into portions, or mixed all at once in a frying pan and heated together. If you need to decorate a dish, then greens are quite suitable, canned olives, cherry tomatoes.
The simplest spaghetti with mushrooms in creamy sauce
For cooking plain spaghetti With mushrooms in a creamy sauce, it is best to use greenhouse champignons; they quickly reach readiness and do not require pre-boiling.
0.25 liters of cream;
Champignons about 200 grams;
20 ml vegetable oil;
1 p. l. chopped greens.
1. Pour vegetable oil into a frying pan, place it on the stove and let it heat up.
2. Cut the washed champignons into small pieces, transfer them, and start frying. As soon as all the juices have evaporated from the mushrooms, add the butter. Open the piece and fry the mushrooms until golden brown.
3. Add cream, stir, salt and pepper, cover the pan. Simmer the mushrooms under the lid for about five minutes so that they are soaked in the cream.
4. Boil the spaghetti. Drain into a colander and leave to drain for a few minutes.
5. Open the frying pan with the mushrooms, add the boiled spaghetti to the creamy sauce, mix with two spatulas.
6. Warm up the dish for just a minute, put it on plates. Decorate with herbs and, if desired, add cheese to the pasta, for example, grated Parmesan.
Spaghetti with mushrooms in creamy sauce with cheese and wine
Italian recipe for spaghetti in a delicious creamy cheese sauce. Only white wine is used for the sauce. A red or pink drink will no longer work.
300 grams of dry spaghetti;
250 grams of champignons;
300 mo of cream 10%;
60 ml white wine;
One onion head;
Two cloves of garlic;
25 g butter;
80 grams of cheese;
2-3 tbsp. l. vegetable oils
1. Cut the mushrooms into slices, place the champignons in heated vegetable oil, and begin to fry.
2. After ten minutes, add the chopped onion, fry the mushrooms along with the vegetable over low heat for about three more minutes.
3. Pour white wine into a frying pan and evaporate the alcohol.
4. Chop the garlic. Combine with cream, salt, and pour over mushrooms.
5. After a minute, the cream will begin to boil, add the grated cheese and stir. We are waiting for it to melt.
6. Add Provencal herbs, stir again.
7. Boil the spaghetti. You can immediately put them in a frying pan and stir. Or put it on plates. Carefully spread the sauce with mushrooms. We decorate the dish with fresh herbs; a sprig of basil is ideal here.
Spaghetti with mushrooms in creamy sauce (from dried mushrooms)
From dried mushrooms the most fragrant creamy gravies for pasta. Of course, this dish will require a little more time to prepare, but the result will be simply amazing.
90 g dried mushrooms;
350 ml cream 10%;
0.3 kg dry spaghetti;
2 sprigs of basil;
50 g parmesan or other similar cheese;
Spices, garlic optional.
1. Dry mushrooms require pre-soaking before cooking. It is advisable to let them stand for at least three hours. Then we put it on the stove and boil for twenty minutes.
2. Drain the mushrooms into a colander, let the water drain and let them cool.
3. Cut one large onion into cubes. Place in oil, fry until translucent, stirring constantly. The onion should not crunch, so don’t make the heat too high, let the vegetable become soft.
4. Boiled mushrooms we cut small pieces, about the size of a bean, add to the onion, evaporate the water and fry everything together.
5. Squeeze a clove of garlic into the frying pan and pour in the cream. The sauce needs to be salted and peppered.
6. After boiling the mushrooms in the cream, reduce the heat and simmer the sauce for about three minutes.
7. Chop the basil and throw it into the pan.
8. Add boiled spaghetti and stir. Place the dish on plates and sprinkle with grated Parmesan.
Spaghetti with mushrooms and chicken in creamy sauce
For this spaghetti with mushrooms in creamy sauce you will need chicken fillet, half of one breast is enough.
150 g champignons;
0.3 kg dry spaghetti;
3 tbsp. l. soy sauce.
1. Cut the champignons. Place in a frying pan with oil and fry for five minutes.
2. Cut one onion into strips, add to the mushrooms, stir. Cook for about three more minutes.
3. Cut the chicken fillet into strips. Add one spoon to it wheat flour, stir. Transfer to mushrooms. Fry the chicken until cooked through for about ten minutes.
4. Mix cream and regular soy sauce. Pour the dish into the frying pan.
5. Cover and simmer for about five minutes.
6. Open it, check the taste, you can add additional garlic.
7. Grate the cheese with fine shavings, add to the chicken and mushrooms, stir. Turn off the stove. Let the sauce sit for about five minutes.
8. Prepare spaghetti, grease, transfer to plates. Pour creamy sauce with chicken and mushrooms on top, add herbs for decoration.
Spaghetti with mushrooms and spinach in cream sauce
Spinach is very healthy and delicious product, which goes well with mushrooms, cream, spaghetti. That is why it can often be found in Italian cuisine.
A clove of garlic, oil, spices;
300 g dry spaghetti.
1. Chop mushrooms and onions. If champignons are used, there is no need to pre-boil them. It is better to boil other mushrooms in water for 15-20 minutes, only then cut them.
2. Heat a little oil, immediately add the mushrooms and onions together, cook until soft for about ten minutes.
3. Add the chopped clove of garlic and stir.
4. Pour in the cream with salt and other spices, let the sauce simmer for two minutes.
5. Cut the spinach, put it in a frying pan, stir. We wait until the leaves become smaller and settle.
6. Mix well, boil for a minute, remove the sauce from the heat.
7. Prepare spaghetti, arrange into portions.
8. Pour mushroom and spinach sauce on top, sprinkle with grated cheese and you're done!
Spaghetti with mushrooms and ham in creamy sauce
Another popular one Italian recipe spaghetti, to which ham is added in addition to mushrooms. The dish turns out incredibly aromatic and appetizing.
150 g champignons;
Cheese for sprinkling.
1. Cut the mushrooms into small cubes. Pour oil into a frying pan and fry for about ten minutes.
2. Add onion cut into small pieces to the mushrooms. Fry together until translucent for about three more minutes.
3. Cut the ham into strips or cubes and add to the total mass. Cook for a couple of minutes.
4. Pour cream over everything, cover and simmer. Don’t forget to add some salt and add some greens at the end.
5. Spread the sauce with mushrooms and ham on the boiled spaghetti, sprinkle with grated cheese, and serve.
Spaghetti with mushrooms in creamy sauce (with peas)
A variant of a very bright sauce for spaghetti with mushrooms, green peas. You can use frozen product.
0.2 kg champignons;
50 g cream cheese;
40 g hard cheese;
Boiled spaghetti, fresh basil.
1. Fry onions and chopped mushrooms until full readiness In oil.
2. Add green peas.
3. Mix cream and butter soft cheese, salt, pour sauce over the dish. Put out on low heat about four minutes.
4. Add grated hard cheese, stir until completely dissolved.
5. Place the prepared sauce with peas on the spaghetti, garnish with basil.
High-quality durum wheat spaghetti does not drain after cooking, and there is no need to lubricate the product.
It is important to cook spaghetti in large quantities water. According to the rules, there must be at least one liter per 100 g of dry product. By the way, you can also add spices to the water, pour in a spoon natural oil olives, the taste will be better.
If the creamy sauce is too thick, you can thin it a small amount fresh milk, boil.
Pasta with mushrooms in creamy sauce - surprisingly easy to prepare, but very tasty and hearty dish! At the same time, changing the type of mushroom, each time you get a dish with the same name, but with a completely different taste. Of course, such pasta will be the most delicious with wild mushrooms.
I ate this kind of pasta in Italy, and it was made from ordinary mushrooms. Creamy delicate sauce, meaty mushrooms, tender juicy leeks go well with pasta, and cherry tomatoes and fresh basil add an Italian touch to the whole dish.
Let's prepare ingredients for pasta with mushrooms in creamy sauce. You can use any pasta you have in the house.
We always have mushrooms on sale - fresh and quite young, so I usually do not remove the skin from the caps; if you are less fortunate and the mushrooms are no longer quite fresh and young, it is better to peel them. Slice the mushrooms lengthwise into slices.
Pour vegetable oil into the frying pan, heat it over high heat, add butter to the frying pan. When the oil is heated, place the champignon plates in a single layer in a frying pan and fry on both sides until golden brown, literally 2-3 minutes.
Cut the leek (only the white part) into half rings.
Add chopped onions to the fried mushrooms. Fry the vegetables together for another 10 minutes, stirring, until the leeks are soft.
Pour cream into the pan.
Add salt and pepper to the sauce. Cook the creamy sauce with mushrooms for another 10 minutes.
Meanwhile, cook the pasta according to package instructions. WITH ready-made pasta add water and place them in a colander.
Place pasta in thickened creamy sauce with mushrooms. Mix all the ingredients well, remove the pan from the heat and let the dish brew for 5-7 minutes, covering the pan with a lid.
Meanwhile, chop the basil leaves and cut the cherry tomatoes into halves.
Place the finished pasta with mushrooms in creamy sauce on serving plates and garnish with cherry tomatoes and basil.
Serve the dish hot, sprinkle lightly olive oil or sprinkle with grated cheese.
Bon appetit!
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