Menu
Is free
Registration
home  /  cucumbers/ Method of cooking pasta with mushrooms. Italian pasta with mushrooms in a creamy sauce: video recipe

How to cook pasta with mushrooms. Italian pasta with mushrooms in a creamy sauce: video recipe

step by step recipe with photo

Cooking real pasta with champignons is impossible without high-quality ingredients. pasta from durum varieties wheat. Mushrooms are ideal with white sauce based on cream, which should not be boiled. Fried onion gives the gravy a sweetish aftertaste and a delicate golden color.

Pasta with forest mushrooms is truly a royal dish. True gourmets appreciate 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. The dish is served with salads fresh vegetables and greenery.

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

Cooking

1. Start by making the sauce. To do this, thoroughly rinse fresh champignons in cold water from dirt and dust. Dip excess moisture with a paper towel. Remove skin if desired. Cut into slices or arbitrary pieces.

2. Pour into a deep frying pan or saucepan vegetable oil or use butter. Warm up, add chopped mushrooms. Fry over medium heat for literally 5-7 minutes. Stir occasionally with a wooden spatula.

3. Remove the husk from the onion and garlic. Rinse vegetables and pat dry. Chop into small pieces. Add to skillet with mushrooms. Continue frying until the onion is soft.

4. Add cream. It is best to use 20-25%. Stir and heat well. Do not bring to a boil.

5. Grind hard cheese on a fine grater. Add to buttermilk. Season with salt and ground pepper. You can experiment with spices. Keep on low heat until cheese is melted.

6. Take any pasta and boil it in salted water according to package instructions. Place pasta in boiling water and stir well immediately so that it does not stick to the bottom.

7. Throw the boiled pasta in a colander, let the water drain. Add to skillet. Stir and sweat over low heat for 3-5 minutes so that all the pasta is saturated with sauce.

8. Rinse dill or any greens, chop finely, add to the pan. Stir and turn off the fire. Pasta with champignons cream sauce ready. Serve immediately after cooking with fresh or pickled vegetables. Enjoy your meal!

Pasta is the most common italian dish. Ideas and cooking technologies are so diverse that you can experiment endlessly, easily combining simple ingredients. The pasta recipe in a creamy sauce with mushrooms and parmesan will be a great occasion to surprise the household with an unusual serving, nutritious rich taste pasta with mushrooms and cream sauce.
We use royal champignons as mushrooms, you can use ordinary ones. You can take any pasta, but it is better to take real Italian: tagliatelle, fettuccine, pappardelle, farfalle. Small pasta, such as cappellini, trophie liguri, casarecce, maltagliati, will not work for this recipe. Small pasta, in the form of our vermicelli, small circles and other forms, will not work for this recipe, as it will not absorb all the sauce. In the absence of Italian pasta, use domestic made from durum wheat.

TIME: 30 min.

Light

Servings: 2

Ingredients

  • champignons (cultivated) - 150 g;
  • pasta (fettuccini) - 300 g;
  • egg - 1 pc.;
  • cream (20%) - 70 ml;
  • onion - 1 pc.;
  • garlic - 1 clove;
  • flour - 15 g;
  • butter - 15 g;
  • olive extra oil Virgin - 25 ml;
  • cheese (parmesan) - 70 g;
  • Provencal herbs(dried) - 10 g;
  • thyme - 2-3 sprigs;
  • salt - 20 g;
  • pepper - to taste.

Cooking

Chop the white onion into small cubes. In a saucepan, heat the butter and olive oil, spread the prepared onion, squeeze the garlic and sauté until golden caramel.
We select medium-sized champignons - the smallest - we wash cold water and dip the hat, leg with a paper towel, removing the remnants of the earth. We use them as a whole, without cleaning; medium - also, but cut in half; large ones can be peeled and cut into quarters.


We combine with fried onions, fall asleep with a mixture of Provence herbs and spread a few sprigs of fresh thyme, mix thoroughly. We wait, without stopping stirring, until the mushrooms are reduced in size by about half, well fried.


Add cream, bring to a boil.


We take out the mushrooms and put them in a separate bowl, set aside. We break the creamy sauce with onions, garlic and Provencal herbs with a blender, put on a slow fire, add a well-beaten egg (white and yolk must be combined), stir constantly.


Sprinkle with flour through a sieve, mix well again, avoiding the formation of a lump. And leave for 30 seconds on the stove, then spread the grated Parmesan on a coarse grater.


Now you need to stir the sauce until the cheese is completely melted.


Boil the pasta according to the manufacturer's recommendations until al dente (by the tooth), but not less than 6 minutes, add salt to the water during cooking. Drain the water without rinsing the pasta, set aside.
Tip: for cooking pasta, it is best to use a wide pan, after boiling, be sure to gently stir it with a spoon so that it does not stick to the walls and bottom of the pan. And watch the fire, after boiling, if you do not adjust the fire, then the water can boil away and flood the stove.


Pour the sauce into the preheated pan so that it just covers the bottom. Let it warm up a little, add the fried champignons and then fettuccine. Shaking the pan a few times, stir the sauce into the pasta. Leave in the pan for 2 minutes, no more. 9


Serve pasta with mushrooms in a creamy sauce immediately, garnished with a sprig of thyme. A quick and easy meal to make.
Tip: do not pour ketchup on this pasta, this will only spoil it.


The remaining sauce can be stored in the refrigerator for up to 4 days, do not mix it with pasta in advance. If the sauce can be stored, then the pasta is ideally boiled immediately before eating, it is not worth harvesting the pasta with a margin, after the refrigerator its taste changes for the worse.

Spaghetti with mushroom sauce – good dish for good breakfast. Agree that it was in Italy that the art of cooking 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 cooked with meat and meat products, minced meat or just without anything to garnish meat dishes. But why not deviate a little from the usual, because they are also perfectly combined with mushrooms - such dishes turn out to be unusually exquisite, they are prepared 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 too?!”. But their opinion will change a lot if you cook delicious 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 spaghetti options are almost the same, because, as you know, mushrooms are a meat substitute for vegetarians, but at the same time, with mushrooms, the dish turns out to be lighter and less harmful. In general, you can talk for a very long time, but better - just take it and try it!

Creamy mushroom spaghetti sauce

Sufficiently 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 we take not just cheese, but Italian Parmesan, the sauce will turn out especially tasty.

Ingredients:

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

Cooking:

  1. Wash, dry, cut into slices and fry mushrooms in a roasting pan with vegetable oil. While the mushrooms are fried, 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.
  2. Now lightly sprinkle the roast with flour, pour the cream into the pan and quickly and thoroughly mix everything. Then put salt in the sauce, pepper to taste and simmer for five to seven minutes, stirring constantly.
  3. Boil the spaghetti (according to the instructions on the package) and put them in a creamy sauce, mix and warm. Arrange the finished spaghetti on plates, sprinkle with grated cheese and serve.

Creamy mushroom sauce "Count's caprice"

Ingredients:

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

Cooking:

  1. We wash the mushrooms, pour a glass of boiling water over it and leave it under the lid for five minutes. While the mushrooms are soaking in boiling water, chop the greens and finely chop the garlic.
  2. Then we 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.
  3. We put the boiled mushrooms in a dry frying pan, add garlic, a couple of pinches of salt, pour brandy, put on fire and cover the pan with a lid.
  4. After seven minutes of simmering, our extraordinary mushrooms are ready to be part of the sauce. Pour them with mushroom broth mixed with sour cream and mayonnaise, and cook the sauce for about three more minutes.
  5. We put the boiled spaghetti on a plate, pour over the sauce, sprinkle with herbs and enjoy the divine taste of the "Count's Caprice".

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:

  1. Finely chop the onion and fry until soft.
  2. Wash mushrooms and cut.
  3. The legs should be cut into rings, and the hats into slices.
  4. Add them to the pan, raise the heat to the highest level and fry, stirring, until all the liquid has evaporated and a golden crust is obtained.
  5. It takes five to seven minutes to fry.
  6. Pour in a little flour, mixing all the contents.
  7. Beat the sour cream with the egg, salt and pepper, and pour this mixture into the mushrooms.
  8. Stir this sauce until it warms up.
  9. After that, reduce the heat to a minimum level and leave to simmer for five minutes.
  10. When serving, you can add parsley.
  11. Mushroom sauce with sour cream is ready and ready to serve
  12. Please your family, friends and relatives with such an unusual and, at the same time, very delicious dish like mushroom sour cream sauce.
  13. Serve it with a side dish of your choice and your family's choice, and the whole family will love this dish.

Ingredients:

  • White 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:

  1. Mushrooms are washed under running water.
  2. If they have been frozen, care must be taken in advance to remove them from the freezer and let them thaw.
  3. Washed mushrooms are thoroughly cleaned.
  4. Mushrooms are cut into cubes - not too small, but not large - within 0.7 centimeters.
  5. When they are cut, you need to prepare a pan with onions.
  6. The butter is heated in a frying pan, then finely chopped onions are sent into it, which are sautéed for about 5-7 minutes.
  7. Then mushrooms are sent to the pan and stewed over low heat together with onions for 8–10 minutes under a closed lid.
  8. Mushroom gravy, the recipe of which is presented here, also allows the use of vegetable oil, but thanks to cream, a unique and very mild milky taste is achieved.

Creamy mushroom sauce with oyster mushrooms

Ingredients:

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

Cooking method:

  1. Cut off the roots of oyster mushrooms, rinse the rest quickly under running water, dry.
  2. Cut the mushrooms into strips.
  3. Peel and chop the onion and garlic.
  4. In a heavy-bottomed skillet or saucepan over low heat, heat the butter and lightly sauté the onion and garlic.
  5. Butter ennobles the onion-garlic flavor, you will see for yourself.
  6. When the onion becomes soft and translucent, add vegetable oil.
  7. Put the mushrooms, mix and wait until the liquid stands out and evaporates.
  8. Stir to speed up the process.
  9. After 15 minutes, salt the mushrooms, add pepper.
  10. It is not recommended to fry longer so that the mushrooms do not become tough.
  11. Add sour cream, stir.
  12. If after boiling the sauce with sour cream is too thick, add warm water.
  13. Cover, reduce heat and simmer for 10 minutes.

Creamy mushroom sauce for spaghetti

Ingredients:

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

Cooking method:

  1. If desired, a little dried basil or other spices can also be added to the main ingredients of the sauce.
  2. Cooking method sour cream sauce with mushrooms is pretty simple.
  3. First of all, it is necessary to fry the pre-sliced ​​mushrooms with onions in a pan until a ruddy color appears.
  4. After frying, you need to add water to the pan and simmer over low heat for about seven minutes.
  5. Next, you need to open the lid of the pan, completely evaporate the water and fry the onion and mushrooms until golden brown.
  6. After thorough 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 indicated for a thick sauce, but you can take more if you like a thinner sauce),
  • onions, refined (I have sunflower) oil,
  • wheat flour (any kind)
  • a pinch of ground nutmeg and black pepper, and salt.

Cooking method:

  1. First of all, you need to thoroughly rinse the dried mushrooms from the sand (especially if the mushrooms are store-bought), then pour them with about a glass of water and cook on medium heat until soft (20-25 minutes). If you soak the mushrooms, for example, overnight, you will need to cook them for literally 5-7 minutes.
  2. In the meantime, pour vegetable oil into a suitable frying pan, warm it up. Peel the medium onion and cut into small cubes. Put the chopped onion into the hot oil. Fry it over medium heat, stirring occasionally so as not to burn.
  3. When the onion becomes golden in color, add a tablespoon of wheat flour to it.
  4. We mix everything and let the flour become creamy - this way we will get rid of the characteristic floury taste, which will be replaced by a pleasant nutty aroma.
  5. Next, pour 100 milliliters of boiling water, mix everything and let it boil for a couple of minutes.
  6. During this time, dried mushrooms were boiled. They need to be removed from the broth and cut into medium pieces if you grind the sauce with a blender. If desired, you can leave the mushrooms, then they need to be cut quite finely
  7. Add pieces of mushrooms to the onion-flour base and pour 100-150 milliliters of mushroom broth there
  8. Simmer everything under the lid over low heat, stirring occasionally. When most of the liquid has evaporated, remove the pan from the heat.
  9. We put sour cream in the mushroom sauce and mix everything actively. We return the pan to the fire and quickly warm everything up, constantly stirring. 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 ...
  10. In fact, the sour cream mushroom sauce is ready - it just needs to be allowed to cool. But you can eat such a sauce and warm - in any case it will be delicious.
  11. I like it when mushroom sauce comes out smooth and almost homogeneous, so I grind it with an immersion blender. But this is a matter of taste - you can leave the mushrooms in whole pieces, as I said above.
  12. We transfer the cooled or still warm sour cream and mushroom sauce to a gravy boat and serve as a tasty and aromatic addition to appetizers and side dishes.
  13. This sauce goes well with pasta, cereals, potato dishes, meat and poultry. Yes, and just on a slice of fragrant homemade bread he is always welcome

White mushroom sauce for spaghetti

Cooking Ingredients:

  • white mushrooms (dry) - 50 g;
  • onion or salad - 80 g;
  • wheat flour - 30 g;
  • mushroom decoction- 600 ml;
  • unsalted butter - 100 g;
  • rock salt;
  • white pepper.

Cooking method:

  1. To prepare the sauce from dried 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. Salt should not be added during the cooking process;
  2. Already boiled mushrooms should be finely chopped, and the broth should be filtered. Measure the required 600 ml, and the rest can be frozen;
  3. Fry the flour first in a dry frying pan (stirring constantly), and then with the addition of butter. When the flour acquires a beautiful light brown hue, concentrated mushroom broth is poured into it and boiled with constant stirring for 13-15 minutes;
  4. Meanwhile, in a separate pan, fry finely chopped onions and boiled mushrooms;
  5. Enter the fried mushrooms with onions in a boiling sauce, add a little salt and a pinch of white ground pepper. Boil for another 1-2 minutes and remove from heat;
  6. Transfer the fragrant sauce to a special vessel and serve as an addition to potato dishes(mashed potatoes, potato pancakes, casserole).

Delicious sauce with mushrooms for spaghetti

Ingredients:

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

Cooking method:

  1. Gently clean the mushrooms from soil and debris with a brush, rinse under running water and drain in a colander to dry.
  2. Never put mushrooms in water - they have a loose structure and are instantly saturated with moisture, which will worsen their taste.
  3. Chop two large onions and mushrooms.
  4. Heat the vegetable oil in a frying pan and fry the onion in it.
  5. Add mushrooms and fry with onions.
  6. Stir and watch not to burn.
  7. After 20 minutes, the mushrooms will be ready, salt and pepper them.
  8. Add dry white wine to nimble.
  9. It's not necessary, but I always add wine that's specifically kept in the fridge for cooking.
  10. Let the wine with mushrooms simmer for 3 minutes.
  11. During this time, the alcohol will completely evaporate, leaving only the sourness and aroma.
  12. Now add cream to the pan, if necessary, salt and pepper.
  13. Keep in mind that Parmesan, which contains salt, will also be added to the sauce.
  14. Stir and let the sauce simmer over low heat for 5 minutes.
  15. Add dry Italian or Provence herbs, stir, let the sauce simmer for another minute.
  16. Add a tablespoon of grated cheese.
  17. Mix well.
  18. Taste and add salt and pepper if needed.
  19. Now you need to put the boiled pasta in the sauce.

Mushroom sauce

Ingredients:

  • Champignons - 300 g;
  • Bulb - 1 pc;
  • 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:

  1. First, rinse the mushrooms well and cut them into small cubes;
  2. Chop the onion and fry it in butter until transparent;
  3. Then add mushrooms and stew them together with onions until the main part of the mushroom liquid has evaporated;
  4. Add flour to the stewed vegetables, mix with mushrooms and onions, pour in warm broth;
  5. Stir the resulting mixture again so that no lumps remain in it;
  6. As soon as the sauce becomes homogeneous, add sour cream and spices to taste;
  7. Ready-made champignon mushroom sauce can be served in a special gravy boat or immediately with the dish;
  8. Before serving, let the sauce brew a little so that it is saturated with hints of spice flavor.

Easy Mushroom Pasta Sauce Recipe

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:

  1. Spaghetti with mushroom sauce is perfectly prepared with any available mushrooms, both forest and artificially grown.
  2. In almost any store you can buy fresh champignons or oyster mushrooms. I prefer oyster mushrooms for frying.
  3. Heat the olive oil in a frying pan and fry the garlic cloves, peeled and flattened with a knife block. In this way, the olive oil is aromatized. When the garlic begins to darken, discard it.
  4. Peel a large onion and cut into strips. Fry the onion in oil until a nice golden color.
  5. Salt and pepper to taste, add 1-2 pinches of dry mediterranean herbs and nutmeg on the tip of a knife. To get tasty sweet and sour sauce you can add a quarter teaspoon of sugar - if desired.
  6. Pulp of tomatoes - canned or fresh, grind to a state of puree with the addition of water from the kettle, literally a quarter of a glass. Add the tomato to the mushrooms and onions, mix and simmer covered over low heat for 5-6 minutes.
  7. Mushroom spaghetti sauce should have the consistency of thick sour cream. liquid sauce paste will not hold on its surface.
  8. Bring 2 liters of water to a boil in a large saucepan, salt at the rate of 5-7 grams of salt per 1 liter. Boil the pasta until cooked - the time indicated on the package, it ensures the degree of readiness of the pasta al dente.

Spaghetti with mushrooms in a creamy sauce

  • When the juice from the mushrooms has completely evaporated and the mushrooms begin to fry, add finely chopped onions.
  • Saute 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 porridge 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, put the spaghetti to cook.
  • We throw the pasta into a colander, brush with a little butter and arrange on plates. Top with prepared sauce.
  • Sprinkle with finely grated parmesan cheese.

    • Spaghetti mushroom sauce

    Best for making mushroom sauce Forest mushrooms because their flavor is the strongest. In this case, it is better to use dry porcini mushrooms or aspen mushrooms. But if forest mushrooms no, they can be easily replaced fresh champignons purchased at the store. When choosing champignons, give preference to small mushrooms. Spaghetti is also very good with cheese, the flavor of the cheese perfectly complements the mushroom!

    Ingredients:

    • 500 g fresh forest mushrooms or champignons;
    • 1 sweet bell pepper - paprika;
    • 2 tbsp olive oil;
    • 2 tbsp. milk;
    • 300 g of 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:

    1. Boil the mushrooms in a small amount of water. If these are forest mushrooms, the cooking time will be 10 minutes, it is enough for champignons to boil for 2 minutes. Drain the water in which the mushrooms were boiled into a separate bowl, throwing them in a colander. Read more:
    2. Mushrooms cut into small pieces. Cut the bell pepper lengthwise into quarters, remove the stalk and the inside. Cut it into thin strips. Heat the olive oil in a frying pan and fry the chopped peppers.
    3. Put 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 almost completely evaporated.
    4. In another skillet, melt butter over medium heat. When it is melted, pour the starch into the pan and stir it with the butter so that there are no lumps.
    5. When the starch dissolves in the oil, place garlic cloves crushed with the flat side of a knife in the pan and fry them on both sides so that the oil acquires a characteristic garlic aroma.
    6. Remove the garlic from the pan and begin to pour the milk into it in a thin stream, while whisking it until it thickens.
    7. Reduce the heat under the pan to a minimum and put the grated cheese on a coarse grater into it. Add a little lemon zest - the top yellow layer of its skin grated on a fine grater.
    8. Salt and pepper the mixture, continue to cook it, stirring, for another 3-4 minutes, until it becomes homogeneous and thick.
    9. Put fried with bell pepper mushrooms, mix, 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.
    10. When serving spaghetti, you can pour the sauce on top or pre-mix them with it. Spaghetti with mushroom sauce can be an independent dish or served as a side dish with meat or chicken cutlets, fried meat and chicken.

    Pasta with mushrooms in a creamy sauce. Delicious, simple and most important - fast food. A minimum of ingredients, a maximum of aromas, various shades of tastes.

    Recipe for pasta with mushrooms in a creamy sauce

    Compound:

    Pasta 150 gr (variety of your choice)
    Mushrooms 50 gr (I used champignons. You can use any to your taste)
    Homemade cream fat content 25-30% 50 ml
    Vegetable oil 20 ml (1 tablespoon) (for cooking pasta)
    Vegetable oil 20 ml (1 tablespoon) (for sauce)
    Salt 5 gr (1 teaspoon)
    Asafoetida 2 gr (at the tip of a knife)
    Dry basil 2 gr (1/2 teaspoon)
    Salt 10 gr (2 teaspoons) (for cooking pasta)
    Salt 2 gr (pinch) (for sauce)
    Ground black pepper 3 gr (1/2 teaspoon)

    Time for preparing:

    15 minutes


    Step 1 Preparing the Paste

    Boil 500 ml of water in a saucepan or saucepan. Add salt and vegetable oil. Add pasta and cook according to package directions (about 7-10 minutes). When the pasta is cooked, drain it into a colander. Water can not be drained much.


    Step 2 Preparing the Mushrooms

    Cut the mushrooms into plastics no more than 0.5-0.7 cm thick


    Heat oil in a frying pan or heavy bottomed saucepan. Add asafoetida. Fry for 5-7 seconds. Add mushrooms. Fry for 30 seconds and cover and cook for another 3-5 minutes. If the mushrooms burn, then you can add 1-3 tablespoons of water.


    Step 3 Finish cooking

    After 3-5 minutes, the mushrooms will give juice and decrease by almost 2 times in size.


    Add salt, black pepper, dry basil, boiled pasta and homemade cream. Stir. Let it boil. Remove from fire


    You end up with a slightly runny sauce. It's OK. Within 3-5 minutes, the sauce will absorb and thicken.

    Mushrooms for the sauce will suit any available: and noble porcini, and chanterelles, and flywheels. You can, of course, take champignons, but with forest mushrooms it will turn out a hundred times tastier. Mushrooms collected in the forest must first be boiled. Mushrooms can be immediately fried with onions.

    Cream suitable fat content from 15 to 20%. They thicken well and do not curl, the sauce is tasty and not overly oily. As for the choice of pasta, then with creamy mushroom sauce fettuccine is best combined - they look like long ribbons stacked in the form of nests. The surface of the fettuccine is slightly rough, so the sauce literally envelops them, keeps well on the surface. If you can’t find them, then use spaghetti, always good quality, made from durum wheat, they remain dense when cooked.

    Total cooking time: 40 minutes + time for boiling mushrooms
    Cooking time: 30 minutes
    Yield: 3 servings

    Ingredients

    • spaghetti or fettuccine - 200 g
    • forest mushrooms (boiled) - 400 g
    • large onion - 1 pc.
    • 15% cream - 200 ml
    • butter - 30 g
    • hard cheese (preferably parmesan) - 50 g
    • vegetable oil - 1 tbsp. l.
    • salt and freshly ground black pepper to taste
    • parsley - for serving

    Cooking

    Large photos Small photos

      Let's start with mushrooms. If you just brought mushrooms from the forest, then sort, clean, rinse, cut the legs and chop into slices (you can leave small specimens whole). Then boil the mushrooms in salted water for about 40-60 minutes, until tender. This time I used a mushroom flywheel. My mushrooms were pre-boiled and frozen, I only had to defrost them for half an hour at room temperature(if there is a lot of ice, then fold it into a colander so that the excess liquid is glass). If you are planning to cook pasta with champignons, then skip this step.

      Immediately put a pot of water to boil the pasta, add salt. While it boils, prepare the sauce in parallel. You will need a large frying pan - choose a wide and deep one to fit both the sauce and the pasta in the future. So, heat the butter in a frying pan and add a spoonful of vegetable oil. Cut the onion into cubes and saute in oil, that is, fry it until soft and transparent.

      Send the mushrooms to the softened onion. Continue to fry everything together for about 15 minutes, over high heat, stirring occasionally. Mushrooms should lose moisture and brown.

      Salt and pepper to taste. Pour in the cream and stir.

      Cook for about 10 more minutes over low heat. Keep in mind that the sauce should thicken but not be too thick. If necessary, pour a little boiled water into it and boil for a couple more minutes.

      In the meantime, the water in the pot for boiling pasta should already boil. Pour spaghetti or fettuccine into it, cook according to the manufacturer's instructions indicated on the package. But keep in mind that pasta does not need to be brought to full readiness - they will “reach” already in a pan with sauce. In my case, it took 7 minutes for the fettuccine to be al dente, that is, a little undercooked. Transfer the pasta to the skillet with the creamy mushroom sauce.

      Heat everything together for a couple of minutes so that both the pasta and the sauce are “married”. If necessary, you can add a little broth from the pan in which the pasta was cooked, then the dish will be juicier and the sauce more liquid.

      Fettuccine with mushrooms in a creamy sauce is ready! Serve in portions, topped with grated cheese (preferably Parmesan) and freshly ground black pepper. You can garnish with parsley or basil.