Spaghetti is often prepared using meat and meat products, with minced meat, or simply boiled as a side dish for meat dishes. However, there are many recipes for spaghetti with mushrooms that go well with them. The dishes turn out amazing exquisite taste, prepare quite quickly.
To prepare the dish, you will need the following components:
- pasta – 250 g;
- mushrooms – 250 g;
- garlic – 1 clove;
- bulb;
- vegetable and butter;
First you need to chop the onion and garlic. Fry the ingredients in vegetable oil until golden brown, then add the champignons, cut into slices. Fry until all the liquid has evaporated. Cook the pasta. Dry and place them in a frying pan with the prepared pecheritsa. Mix mushrooms with pasta, add butter. Cover the lid and leave to steep for 5 minutes. Before serving the dish, sprinkle with grated cheese.
To give the dish an Italian touch, it is better to use italian pasta, replace butter with cold-pressed olive oil, and instead regular cheese apply parmesan.
Cooking pasta using mushrooms and cream sauce, suitable for both family lunch, and for dinner. The dish can be prepared extremely quickly. Pasta with champignons has delicate taste, very filling. They are best served with light salad vegetables, white wine.
The ingredients for spaghetti with mushrooms in creamy sauce are as follows:
- pasta – 350 g;
- mushrooms – 300 g;
- garlic – 3 cloves;
- butter – 25 g;
- 20% cream – 35ml;
- hard cheese – 50 g;
- onion – 1 piece;
- basil – 3 sprigs;
- vegetable oil– 3 large spoons;
- pepper;
- salt.
The stoves must first be cleaned of dirt. It is better to wipe all the mushrooms with a dampened sponge or rinse quickly under running water. There is no need to soak them when cleaning. Due to their loose structure, pecheritsa quickly absorb water, and during the cooking process the aromas are no longer as natural. Having prepared the mushrooms, you need to chop them into plates.
Peel the onion, cut into small cubes. Place butter in a heated frying pan. You can add a little vegetable oil, otherwise the butter may burn during heating. Fry the onion until soft and golden brown.
Add the pecheritsa to the onion and cook over high heat, stirring all the time. Fry until full readiness, browning. Pour in the wine, bring the product to a boil, boiling for 2 - 3 minutes so that the wine evaporates. Then add cream. Cook the mushrooms in the creamy sauce over low heat for about 5 minutes.
While the gravy is being prepared, finely chop the garlic and basil and grate the cheese using a fine grater. When the sauce thickens a little, you can add cheese, garlic, and basil. Mix the ingredients well and boil everything together for 5 minutes. At the end of cooking the gravy, you can add salt and pepper.
While the gravy is boiling down, you need to boil the vermicelli. For 100 grams of pasta you will need 1 liter of water. Cook the pasta. Then drain it in a colander, sprinkle with oil, and stir. To dilute the gravy, you should leave a glass of water in which the pasta was cooked.
Now you can add the cooked pasta to the mushrooms. Stir well. Heat the dish for a minute. If necessary, at this stage you can dilute the sauce with water left from cooking the pasta. Pasta with mushroom sauce can be served.
Recipe for spaghetti with minced meat and mushrooms
To prepare the dish you will need the following ingredients:
- pasta – 400 grams;
- Pecheritsa – 100 grams;
- tomato paste – 100 grams;
- minced chicken – 300 grams;
- vegetable oil;
- salt.
Boil water, add salt, and add pasta to cook. Place the prepared product on a sieve and rinse. Wash the pecheritsa, clean them, cut them. In a heated frying pan, fry the minced meat and mushrooms in vegetable oil. Then put tomato sauce, stir well. Next, you need to pour in half a glass of water. The gravy should come to a boil.
Transfer the pasta to a plate and put the prepared sauce on top. Sprinkle pasta with minced meat and mushrooms with cheese.
Spaghetti with mushroom sauce recipe
Required list of ingredients for of this dish:
- pasta – 300 grams;
- champignons – 150 grams;
- sour cream – 2 large spoons;
- Dutch cheese - to taste;
- allspice - to taste;
- bouillon cube - to taste;
- onion - 1 piece.
Boil the pasta until done. Chop the onion and pecheritsa and fry until golden crust. Add spices, 2 tablespoons of sour cream, fry a little. Then add half a glass of water and cook for 10 minutes.
Combine pasta with sauce and stir. To taste it is suitable to be served with cheese.
Spaghetti with mushrooms in sour cream sauce
The following components will be required:
- hard cheese- 100g;
- large-sized pecheritsa - 10 pieces;
- tomato – 3 pieces;
- onion – 1 piece;
- paste;
- sour cream - half a glass;
- olive oil;
- spices, salt.
Chop the onion into cubes, fry it, adding oil. Peel the tomatoes and puree them using a blender. Pour into the onion. Simmer until the gravy becomes thick. Cut the pecheritsa into slices and add to the gravy. Add salt and pepper to taste. Simmer until half cooked. Place sour cream in a frying pan, combine the ingredients and simmer for about 5 minutes.
Prepare the pasta, dry it, add to the gravy. Cook with the lid closed for about 10 minutes. Before serving, sprinkle with parsley and cheese to taste.
Pasta with mushrooms and cheese
To prepare the dish you need the following ingredients:
- pasta – 400 grams;
- fresh pecheritsa – 300 grams;
- cheese – 150 grams;
- garlic – 4 cloves;
- olive oil– 80 ml;
- chili pepper to taste;
- oregano to taste.
After adding salt to the boiling water, add the pasta and boil. Place the cooked pasta in a colander to drain the remaining liquid. Clean the stoves, rinse and dry. Cut into plates. Heat a frying pan and fry until complete.
Heat another frying pan and fry the chopped garlic cloves until browned. Remove it from the pan, add chili oil and oregano. Then add the pasta and prepared pecheritsy, mix the ingredients, fry everything together for about 10 minutes, reducing the heat.
Ready dish Place on plates and sprinkle with grated cheese.
Pasta cooked with mushrooms turns out tasty and aromatic. Therefore, lovers of traditional spaghetti with meat will appreciate this dish.
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.
Cream selection
We use exclusively heavy cream: Low-fat and low-fat products are not suitable for this dish, 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 only champignons are suitable for mushroom sauce, then you are mistaken - any mushrooms are suitable for it.
- Champignons and oyster mushrooms will appeal to those who prefer a 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.
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 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.
Ingredients
250 g spaghetti;
0.25 liters of cream;
Champignons about 200 grams;
25 g sl. oils;
20 ml vegetable oil;
Salt pepper;
1 p. l. chopped greens.
Preparation
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.
Ingredients
300 grams of dry spaghetti;
250 grams of champignons;
300 mo of cream 10%;
60 ml white wine;
One onion head;
Provençal herbs;
Two cloves of garlic;
25 g butter;
80 grams of cheese;
2-3 tbsp. l. vegetable oils
Preparation
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.
Ingredients
90 g dried mushrooms;
350 ml cream 10%;
0.3 kg dry spaghetti;
Onion head;
2 sprigs of basil;
4 tablespoons of oil;
50 g parmesan or other similar cheese;
Spices, garlic optional.
Preparation
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.
Ingredients
200-250 g fillet;
150 g champignons;
320 ml cream;
0.3 kg dry spaghetti;
1 tbsp. l. flour;
20 g butter;
70 g cheese;
100 g onion;
3 tbsp. l. soy sauce.
Preparation
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.
Ingredients
150 g mushrooms;
Onion head;
70 g spinach;
30 g cheese;
280 ml cream;
A clove of garlic, oil, spices;
300 g dry spaghetti.
Preparation
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.
Ingredients
150 g ham;
150 g champignons;
A glass of cream;
300 g pasta;
70 g onion;
Oil, spices;
Cheese for sprinkling.
Preparation
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 spaghetti sauce with mushrooms and green peas. You can use frozen product.
Ingredients
0.2 kg champignons;
0.5 tbsp. peas;
Onion head;
A glass of cream;
25 ml oil;
50 g cream cheese;
40 g hard cheese;
Boiled spaghetti, fresh basil.
Preparation
1. Fry onions and chopped mushrooms in oil until fully cooked.
2. Add green pea.
3. Mix cream and butter soft cheese, salt, pour sauce over the dish. Stew 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.
Spaghetti with mushrooms in creamy sauce - useful tips and tricks
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 dilute it with a small amount fresh milk, boil.
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
- white dry 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.
Spaghetti with mushrooms in creamy sauce
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 forest mushrooms no, they can be replaced quite successfully 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:
- Cut the mushrooms into 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 - grated fine grater 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.
Spaghetti in creamy sauce with mushrooms is another very successful example of the fact that even a budget homemade lunch It can be prepared not only quickly and easily, but also very tasty. Grocery set– more than affordable. The cooking process does not require special culinary skills. But as a result, you get a dish that is practically restaurant level. Perfectly cooked spaghetti pairs beautifully with a creamy, creamy mushroom sauce. The recipe uses a minimum of herbs and spices, but believe me, the aroma of the dish is simply incomparable! Impossible to resist!
How to cook spaghetti with mushrooms in creamy sauce
First of all, let's prepare the spaghetti. To do this, put water in a saucepan on the stove at the rate of 1 liter of water per 100 g of dry spaghetti. Then, after bringing the water to a boil, lower the spaghetti into it. We add salt to them, then press them down a little so that they soften and are completely immersed in water.
Boil the spaghetti until tender, following the instructions on the package. As a rule, they cook for 7-9 minutes. The countdown should begin after boiling. Do not cover the spaghetti with a lid; stir occasionally during cooking so that the pasta does not stick together. Place the finished spaghetti in a colander and you're done!
Cream sauce for spaghetti you can cook in parallel. Pre-defrost the mushrooms, rinse them with cool running water and place them in a colander, squeezing them lightly. There should be a minimum amount of water left in the mushrooms.
Heat the butter or vegetable oil, add the mushrooms and fry them, stirring occasionally, for about 5-7 minutes. If the mushrooms produce liquid during frying, increase the frying time until the moisture has completely evaporated.
While the mushrooms are roasting, chop the garlic. You can chop it finely, pass it through a press, or use a grater - your choice. When the mushrooms are fried, add garlic to them.
Fry the mushrooms with garlic for just a couple of minutes, add seasonings, pepper and salt to the sauce (all to taste), then pour the cream into the pan.
Let the cream boil in the pan, wait 2-3 minutes after boiling, then add coarsely grated cheese and chopped fresh herbs into the sauce.
Turn off the stove. Stir the sauce, allowing the cheese to melt and thicken the sauce. Once the cheese is completely melted, the sauce is ready!
Next, you can either mix all the boiled spaghetti with the sauce at once and stir, or put the finished spaghetti on plates and pour the sauce on top. Choose the option that suits you best and enjoy a simple but very tasty dish.
Spaghetti in creamy sauce can be prepared with any type of mushroom. Pasta with porcini or other wild mushrooms will be very tasty.
Bon appetit!
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