Mushroom sauce for spaghetti with sour cream is an opportunity to diversify the usual pasta. Pasta with mushrooms is a great option to change not only the daily diet, but also set fragrant dish to the holiday table.
Sauce with mushrooms and sour cream
Any dish with such a sauce is a simple and at the same time fragrant masterpiece of culinary art, which is quite simple to prepare.
For its preparation take:
half a kilogram of mushrooms, you can any to your liking, but better than champignons;
- 200 g of medium fat sour cream;
- one onion;
- 20 g flour;
- 25 g butter;
- 40 ml vegetable oil;
- spices to taste.
A little vegetable oil is poured into a preheated frying pan, the onion is fried until golden brown, then the mushrooms are added, washed and cut into pieces until the moisture evaporates from them. In another frying pan, butter is heated and flour is poured into it, frying until brown. When it darkens, add it to the mushroom mass, stirring constantly.
A frying pan with mushrooms is languishing over low heat. When they are almost ready, add sour cream and spices, letting it boil. After turning off the fire, and that's it - the sauce is ready. In this form, it is left in the pan for 15 minutes, allowing it to brew and thicken. You can add it to pasta!
Sauce "Count's Caprice"
It is this sour cream dressing with mushrooms for spaghetti or pasta - a work of culinary art of Italian chefs. It was prepared on the basis of fatty sour cream and dried chanterelles or mushrooms - porcini mushrooms. For its preparation, they take - 200 grams of dried mushrooms, 3 tbsp. l. sour cream with a high percentage of fat content and the same amount of maximum fat mayonnaise, 1 tbsp. l. cognac. But spices and salt are already to taste.
The process of making the sauce is simple. Dried mushrooms are pre-steamed in boiling water, letting it brew and swell for about 10 minutes. While they are soaking, you need to finely chop the garlic and herbs to your liking. Water with mushrooms soaked in it is put on a slow fire and boiled for about 10 minutes, then it is drained and diluted, adding sour cream and mayonnaise to it, adding spices to taste.
Boiled mushrooms are laid out on an ungreased frying pan, adding chopped garlic and salt to them, then pour all this with cognac and put on a slow fire, covering it tightly with a lid. The mixture is simmered over low heat for 5-7 minutes. The mass with mushrooms should be saturated with the aroma of garlic and cognac, then it is poured with sour cream and boiled for another 2-3 minutes.
Put boiled pasta or spaghetti on a plate and pour over the cooked mushroom mass - you can enjoy a delicious dish, so simple, but unique to your taste.
Sauce with mushrooms and cream
Cream with mushrooms is a real work of culinary art, a delicacy for true gourmets. The thing is that cream with a low percentage of fat content gives the dish a special piquancy, making it tender, and the taste is subtle, with an amazing aftertaste.
To prepare it, you need to prepare in advance:
- 3 art. l. without top of butter;
- fresh mushrooms, porcini or chanterelles are best, as they are the most fragrant - 200 grams;
- 1.5 cups of fresh cream with a small percentage of fat.
Grate beforehand lemon peel- it will be required in the recipe no more than 1 tsp, as well as cheese durum varieties, crushed on a grater. Cheese will be enough 2 tbsp. l. with top, spices - to your liking.
- Fresh mushrooms are pre-cleaned and washed, then boiled until they are ready and finely chopped for future sauce.
- Melt the butter in a heated frying pan and fry the mushrooms on it for 1-2 minutes. Then grated lemon zest and garlic, spices are added, still frying over low heat for 1–1.5 minutes.
- The resulting frying is poured with cream and stewed over low heat, without bringing to a boil for 8-10 minutes. A couple of minutes before the end of cooking, cheese is added to the mass.
- Let the mass brew and can be added to boiled pasta or spaghetti.
In the modern world, not every woman can afford to cook lunches and dinners for a long time. On women's shoulders today, not only household and raising children, but also other concerns. After work, she returns home tired, but she still wants to feed her loved ones with something tasty. Pasta with mushrooms sour cream sauce prepared quickly and easily. If you organize the process correctly, it will take no more than half an hour to prepare this fragrant, satisfying and tasty dish.
Cooking features
Pasta with mushrooms in sour cream sauce is a dish that is difficult to spoil. However, the lack of culinary experience and ignorance of several important points can lead to disastrous results. To taste and appearance the finished dish did not disappoint, it is worth studying the intricacies of its preparation before starting the process.
- On hastily pasta with mushrooms in sour cream sauce can not always be done. Majority forest mushrooms requires long pre-treatment: cleaning, soaking, boiling. Therefore, for cooking pasta with mushrooms, porcini mushrooms, champignons or oyster mushrooms are usually used, which are enough to fry in a pan.
- A dish with mushrooms in sour cream sauce can be made from any kind of pasta. Usually, a thin sauce is chosen for long pasta, and a thick sauce for short pasta, with large pieces of mushrooms and vegetables, but this rule can be broken.
- It is important to boil the pasta properly so that they do not stick together and do not get soggy. To do this, boil a large amount of water, add salt to it, and only then add the pasta. If spaghetti is boiled, they are not broken, but put in a saucepan and immersed in water with a spoon as they soak. Cooking time depends on the thickness of the products and the type of flour used for their preparation. In order not to digest the products, you should be guided by the manufacturer's recommendations placed on the packaging. Vegetable oil added to the water during cooking also helps prevent pasta from sticking together.
- The time it takes for the water to boil for the pasta and while they cook in it is enough to cook the mushrooms in sour cream sauce. Later, it remains to transfer the pasta to the pan with mushrooms, mix and heat the dish for 2-3 minutes.
- It is not recommended to add a lot of spices to the dish so as not to interrupt the aroma and taste of mushrooms, but garlic or onions in the dish will not be superfluous: they will make the organoleptic qualities of the dish even more expressive.
There are several recipes for pasta with mushrooms in sour cream sauce. The choice depends on the gastronomic preferences of those who gather for dining table and the hostess herself.
Pasta with champignons in sour cream sauce
- pasta - 0.2 kg;
- fresh champignons - 0.25 kg;
- garlic - 2 cloves;
- onion- 150 g;
- refined vegetable oil - as needed;
- sour cream - 0.25 l;
- broth or water - 150 ml;
Cooking method:
- Pour water into a saucepan, put on the stove.
- Wash the mushrooms, dry with a napkin. Cut each mushroom into 2-4 pieces, depending on their size.
- Free the onion from the husk, cut into small cubes.
- Peel the garlic cloves, finely chop.
- Add salt to boiled water, mix. Pour the pasta into the pan, stir them so that they do not stick to the bottom.
- Heat oil in a deep frying pan.
- Put the onion and garlic into the oil. Fry them for a few minutes until the onions are translucent.
- Add mushrooms to onions and garlic.
- Dilute sour cream with water or broth. Add some pepper and salt if you think it's necessary. Pour this mixture over mushrooms and onions. Leave them to simmer on low heat under the lid for 7-10 minutes.
- Drain cooked pasta in a colander and drain.
- Transfer pasta to mushrooms in sour cream sauce. Stir.
Recipe for the occasion::
Warm up the food for 2-3 minutes and invite the household to the table. Pasta with mushrooms in sour cream sauce is an independent dish and does not require any addition, but if you offer them fresh vegetables, it will not be worse.
Pasta with porcini mushrooms in sour cream sauce
- pasta - 0.25 kg;
- white mushrooms - 0.3 kg;
- onions - 100 g;
- garlic - 2 cloves;
- chicken broth - 100 ml;
- sour cream - 100 ml;
- white dry wine- 20 ml;
- butter - 40 g;
- hard cheese - 40 g;
- salt, black ground pepper - to taste.
Cooking method:
- Mix sour cream with broth and wine.
- Peel the onion and garlic, finely chop.
- Wash the mushrooms, blot with a kitchen towel. Cut into cubes about 1 cm in size.
- Boil water. Salt her. Dip the pasta in the pan, stir and cook for as long as recommended by their manufacturer.
- Drain the pasta in a colander and let it dry.
- Melt the butter in a deep frying pan, fry the onion and garlic in it for 3-4 minutes.
- Add mushrooms to vegetables. Fry them together for about 5 minutes.
- Pour the mushrooms with prepared sour cream sauce, simmer for 10 minutes.
- Transfer the pasta to the pan with the sauce, let sit for 2-3 minutes. Remove from stove.
- Finely grate the cheese.
Sprinkle cheese over pasta after they are laid out on plates. They must not be allowed to cool, otherwise the cheese will not melt and the dish will not acquire a harmonious taste.
Pasta with oyster mushrooms in sour cream sauce with cheese
- pasta - 0.3 kg;
- oyster mushrooms - 0.2 kg;
- cheese - 150 g;
- sour cream - 100 ml;
- tomatoes - 0.25 kg;
- onions - 100 g;
- refined vegetable oil - as needed;
- salt, black ground pepper - to taste.
Cooking method:
- Boil pasta according to package instructions. Rinse.
- Onion, peeled, cut into medium-sized cubes and fry in vegetable oil until golden brown.
- Grate the tomatoes, discard the skin. Put the pulp to the onion. Simmer vegetables for 5 minutes.
- Add oyster mushrooms to the pan, simmer them in the tomato for 10 minutes.
- Salt, pepper, add sour cream and continue to stew food for the same time.
- Transfer pasta to bowl with mushrooms and sauce. Stir. Cook for another 5-7 minutes until the pasta is heated through.
- Finely grate the cheese, sprinkle pasta with it, mix. Remove the skillet from the heat.
Serve the pasta immediately, before it has cooled, otherwise it will become less tasty and fragrant.
Pasta with mushrooms in sour cream sauce is easy to prepare, they can be made for dinner when there is not much time and effort to cook. However, the taste of this dish is so good that it can be offered not only to household members, but also to guests. They will surely be satisfied with such a treat.
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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, up 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 a delicious version of this dish with mushrooms - for example, champignons or oyster mushrooms, which are sold in supermarkets all year round today, 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 you take not just cheese, but Italian Parmesan, then the sauce will turn out to be especially tasty.
Ingredients:
- 300 g fresh champignons;
- 1 large onion;
- 1 dessert spoon (or a teaspoon with a slide) of wheat flour;
- Half a liter of heavy cream;
- Vegetable oil;
- 100 g parmesan or any hard flavored cheese;
- Salt, pepper and spices.
Cooking:
- 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.
- 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.
- 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:
- 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.
- 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.
- 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.
- 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.
- 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:
- Finely chop the onion and fry until soft.
- Wash mushrooms and cut.
- The legs should be cut into rings, and the hats into slices.
- 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.
- It takes five to seven minutes to fry.
- Pour in a little flour, mixing all the contents.
- Beat the sour cream with the egg, salt and pepper, and pour this mixture into the mushrooms.
- Stir this sauce until it warms up.
- After that, reduce the heat to a minimum level and leave to simmer for five minutes.
- When serving, you can add parsley.
- Mushroom sauce with sour cream is ready and ready to serve
- Please your family, friends and loved ones with such an unusual and, at the same time, very tasty dish, like mushroom sour cream sauce.
- 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:
- Mushrooms are washed under running water.
- If they have been frozen, care must be taken in advance to remove them from the freezer and let them thaw.
- Washed mushrooms are thoroughly cleaned.
- Mushrooms are cut into cubes - not too small, but not large - within 0.7 centimeters.
- When they are cut, you need to prepare a pan with onions.
- The butter is heated in a frying pan, then finely chopped onions are sent into it, which are sautéed for about 5-7 minutes.
- Then mushrooms are sent to the pan and stewed over low heat together with onions for 8–10 minutes under a closed lid.
- 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:
- Cut off the roots of oyster mushrooms, rinse the rest quickly under running water, dry.
- Cut the mushrooms into strips.
- Peel and chop the onion and garlic.
- In a heavy-bottomed skillet or saucepan over low heat, heat the butter and lightly sauté the onion and garlic.
- Butter ennobles the onion-garlic flavor, you will see for yourself.
- When the onion becomes soft and translucent, add vegetable oil.
- Put the mushrooms, mix and wait until the liquid stands out and evaporates.
- Stir to speed up the process.
- After 15 minutes, salt the mushrooms, add pepper.
- It is not recommended to fry longer so that the mushrooms do not become tough.
- Add sour cream, stir.
- If after boiling the sauce with sour cream is too thick, add warm water.
- 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:
- If desired, a little dried basil or other spices can also be added to the main ingredients of the sauce.
- The method of preparing sour cream sauce with mushrooms is quite simple.
- First of all, it is necessary to fry the pre-sliced mushrooms with onions in a pan until a ruddy color appears.
- After frying, you need to add water to the pan and simmer over low heat for about seven minutes.
- Next, you need to open the lid of the pan, completely evaporate the water and fry the onion and mushrooms until golden brown.
- 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:
- 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 put them on medium fire cook until soft (20-25 minutes). If you soak the mushrooms, for example, overnight, you will need to cook them for literally 5-7 minutes.
- 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.
- When the onion becomes golden in color, add a tablespoon of wheat flour to it.
- 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.
- Next, pour 100 milliliters of boiling water, mix everything and let it boil for a couple of minutes.
- 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
- Add pieces of mushrooms to the onion-flour base and pour 100-150 milliliters of mushroom broth there
- Simmer everything under the lid over low heat, stirring occasionally. When most of the liquid has evaporated, remove the pan from the heat.
- 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 ...
- 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.
- 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.
- 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.
- 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 broth - 600 ml;
- unsalted butter - 100 g;
- rock salt;
- white pepper.
Cooking method:
- 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;
- Already boiled mushrooms should be finely chopped, and the broth should be filtered. Measure the required 600 ml, and the rest can be frozen;
- 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;
- Meanwhile, in a separate pan, fry finely chopped onions and boiled mushrooms;
- 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;
- 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
- dry white wine 0.25 cups
- ground black pepper
- dried italian herbs
- pasta 250-300 gr
Cooking method:
- Gently clean the mushrooms from soil and debris with a brush, rinse under running water and drain in a colander to dry.
- Never put mushrooms in water - they have a loose structure and are instantly saturated with moisture, which will worsen their taste.
- Chop two large onions and mushrooms.
- Heat the vegetable oil in a frying pan and fry the onion in it.
- Add mushrooms and fry with onions.
- Stir and watch not to burn.
- After 20 minutes, the mushrooms will be ready, salt and pepper them.
- Add dry white wine to nimble.
- It's not necessary, but I always add wine that's specifically kept in the fridge for cooking.
- Let the wine with mushrooms simmer for 3 minutes.
- During this time, the alcohol will completely evaporate, leaving only the sourness and aroma.
- Now add cream to the pan, if necessary, salt and pepper.
- 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 Provence herbs, stir, let the sauce simmer for another minute.
- Add a tablespoon of grated cheese.
- Mix well.
- Taste and add salt and pepper if needed.
- 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 cup;
- Spices - salt, pepper, nutmeg, bay leaf.
Cooking method:
- First, rinse the mushrooms well and cut them into small cubes;
- Chop the onion and fry it in butter until transparent;
- Then add mushrooms and stew them together with onions until the main part 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 so that no lumps remain in it;
- As soon as the sauce becomes homogeneous, add sour cream and spices to taste;
- Ready-made champignon mushroom sauce can be served in a special gravy boat or immediately with the dish;
- 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:
- Spaghetti with mushroom sauce is perfectly prepared with any available mushrooms, both forest and artificially grown.
- In almost any store you can buy fresh champignons or oyster mushrooms. I prefer oyster mushrooms for frying.
- 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.
- Peel a large onion and cut into strips. Fry the onion in oil until a nice golden color.
- Salt and pepper to taste, add 1-2 pinches of dry Mediterranean herbs and nutmeg on the tip of a knife. For a delicious sweet and sour sauce, you can add a quarter teaspoon of sugar - if desired.
- 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.
- Mushroom spaghetti sauce should have the consistency of thick sour cream. Pasta will not hold liquid sauce on its surface.
- 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
Spaghetti mushroom sauce
Forest mushrooms are best suited for making mushroom sauce, as their aroma is the strongest. In this case, it is better to use dry porcini mushrooms or aspen mushrooms. But if there are no forest mushrooms, they can be quite successfully replaced with fresh champignons bought in a 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:
- 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:
- 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.
- 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.
- 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.
- When the starch dissolves in the oil, put the garlic cloves crushed with the flat side of the knife into the pan and fry them on both sides so that the oil acquires a characteristic garlic aroma.
- Remove the garlic from the pan and begin to pour the milk into it in a thin stream, while whisking it until it thickens.
- Reduce the heat under the pan to a minimum and put in the grated coarse grater cheese. Add a little lemon zest - the top yellow layer of its skin grated on a fine grater.
- Salt and pepper the mixture, continue to cook it, stirring, for another 3-4 minutes, until it becomes homogeneous and thick.
- 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.
- 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 can be a great base for breakfast, lunch or dinner. There is an opinion that they get better from pasta, but in fact, the true connoisseurs of pasta are vigorous and slender, and all because the right, good pasta is made from durum wheat. But it is only in Europe that pasta of this quality is allowed for sale, and all this is controlled within the framework of the law, and here, unfortunately, everything is not so rosy. But there are, of course, manufacturers who still adhere to international standards quality, and it is precisely such pasta that you should pay attention to and use to prepare delicious dishes, such as, for example. It is much more reliable, no doubt, to cook pasta with your own hands, then you can enjoy the taste. But today we’ll talk about something else, namely, how to cook delicious pasta with mushrooms in sour cream sauce.
Servings: 4Calories: high calorie
Calories per serving: 480 kcal
To cook pasta in sour cream sauce with mushrooms, you will need:
pasta - 300 gwater - 2.5-3 l (for cooking)
tomatoes - 3 pcs.
onion - 1 pc.
champignons - 10 pcs.
sour cream - 0.5 tbsp.
olive oil - for frying
salt - to taste
pepper - to taste
parsley - to taste
cheese - 70-100 g
How to cook pasta in sour cream sauce with mushrooms.
1. Pour pasta into boiling, lightly salted water and boil until cooked, following the instructions on the package.
2. While the pasta is cooking, peel and wash the onion. Finely chop and fry in a deep frying pan in olive oil until translucent.
3. Grate the tomatoes, discard the skin. The resulting tomato mass is sent to the pan to the onion. Fry the contents of the pan until thick.
4. Cut small mushrooms into thin slices (slices) and also put in a pan. Salt, pepper to taste and mix thoroughly. We continue to simmer on low heat until half cooked. Add half a glass of sour cream, mix and simmer for another 2-3 minutes. In the sauce that we have turned out, we spread the pasta, previously strained. Mix and remove from fire. Let the pasta soak in the sauce completely.
5. Sprinkle pasta with grated cheese and decorate with parsley sprigs. We serve to the table.
Italian culinary traditions are among the most versatile, thanks to which they are adopted by housewives around the world. High-quality pasta and delicious sauce - that's all the wisdom of homemade pasta. If you still cook regular pasta for a side dish, don't be afraid - experiment more boldly with additives, surprise your relatives!
How to cook pasta with mushrooms
Mushrooms with pasta is one of the easiest ways to quickly prepare a delicious, nutritious meal. It does not require special preparation: vermicelli or spaghetti is in the closet in every home, and champignons are inexpensive in any modern supermarket. A special feature of the dish is an unusual gravy in which champignons are stewed. As a rule, this is a creamy or milky white sauce with spices, where many housewives add grated cheese.
Pasta with mushrooms in the oven
There are at least three ways to cook horns or butterflies with mushroom sauce: cooking separately (they are mixed before serving), cooking in a slow cooker (pasta is cooked separately, then stewed with champignons in a slow cooker), baking dishes in the oven. Pasta with mushrooms baked in the oven is the most festive option that you can please guests with. The casserole with pasta and in the oven will not only be completely soaked, but will be browned with a delicious cheese crust on top.
Pasta with mushrooms in a slow cooker
Cooking pasta in a slow cooker is easier and faster than in the oven. To do this, follow the step-by-step instructions with a photo, gradually adding all the ingredients. The peculiarity of the dish is that there is no need to use different utensils, take time to prepare the sauce separately, then the pasta. Cooking in a multicooker takes place using the programs "Frying", "Stew": how to cook a dish, the instructions for the technique will tell you.
Pasta with mushrooms - recipe with photo
If you don’t know how to cook mushrooms with vermicelli, but really want to try this dish, use the recipe with a photo of each cooking step. This will avoid mistakes in the cooking process, get a delicious result. At the end there is a step-by-step recipe for pasta with mushrooms with understandable comments from the chef.
Spaghetti with mushrooms
- Servings: 4 persons.
- Purpose: for breakfast.
- Cuisine: Italian.
Ingredients:
- spaghetti or other type of pasta - 1 pack;
- champignons or oyster mushrooms - 200-300 gr;
- cream 20% - 500 ml;
- parmesan - 100-150 gr;
- onions - 1 large;
- garlic - 3-4 cloves;
- basil;
- deodorized oil.
The recipe for spaghetti with mushrooms will be mastered by any cook who learns how to make a light creamy mushroom sauce. Mushrooms are great, but you can supplement the meal with white or boletus. With proper preparation, such a dish will not only saturate, but also give pleasure. Vermicelli and cream sauce are prepared separately.
Cooking method:
- First, prepare the mushrooms, because spaghetti will cook quickly. My, cut into plates. Fry in butter, olive or vegetable oil.
- Cut the onion, add to the sauce. Fry until crispy.
- Salt and pepper the mixture.
- Let's cook the spaghetti.
- Add cream to sautéed mushroom mixture. Simmer for 10 minutes over low heat.
- Drain the spaghetti in a colander, put it on a wide dish, pour over the sauce.
Pasta with minced meat and mushrooms
- Number of servings: 6 persons.
- Calorie content of the dish: 1400 kcal.
- Cuisine: Russian, Italian.
This recipe is easy to prepare, satisfying and high nutritional value. If you want to diversify it, then you can add grated parmesan as a finishing element. Pasta casserole with minced meat and mushrooms is another variation. Cooking it in the oven under cheese, you get a fragrant, rich dish. Minced meat can be combined: use chicken, pork or beef. The main thing is that it should be fresh without streaks or added fat.
Ingredients:
- champignons - 200 grams;
- minced chicken or pork - 300 grams;
- onions - 2 pcs.;
- tomato paste - 2 tablespoons;
- dill - a bunch;
- parsley - a bunch;
- allspice, salt - to taste.
Cooking method:
- Clear all components. Chop the onion, mushrooms.
- It is necessary to fry champignons with onions and meat.
- Boil spaghetti.
- Drain, form spaghetti nests, pour over the sauce.
- Add spices and herbs. Salt.
Pasta with mushrooms in sour cream sauce
- Cooking time: 40 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 1450 kcal.
- Cuisine: Russian, Italian.
- Cooking Difficulty: Easy.
Many people prefer to cook pasta in sour cream sauce because of the delicate creamy taste. As a result, the mushroom supplement turns out to be similar to julienne. Sometimes sour cream can be replaced with cream. The dish will turn out less dense and is perfect for children and adults. Spaghetti sauce can be mixed or served separately, depending on preference.
Ingredients:
- spaghetti - 500 grams (one pack);
- sour cream or cream - 100 grams;
- minced chicken - 200 grams;
- spinach or dill - a bunch;
- grated garlic - optional;
- oyster mushrooms - 300 grams.
Cooking method:
- In this recipe, oyster mushrooms should be boiled (up to 15 minutes) in advance.
- Then cook spaghetti (boil according to the standard for up to 8 minutes in boiling water).
- In a pan, fry the onion until a crust, then add boiled oyster mushrooms, sour cream, simmer for up to 4 minutes under the lid.
- Arrange spaghetti on a platter, pour over the sauce, serve.
Pasta with mushrooms in a creamy sauce
- Cooking time: 30 minutes.
- Servings: 4 persons.
- Calorie content of the dish: 2300 kcal.
- Purpose: for breakfast.
- Cuisine: Italian.
- Difficulty of preparation: easy.
Pasta with cream and mushrooms - amazing combination products, thanks to which in just half an hour you can enjoy a simple dish with a chic taste. Mushrooms stewed in a creamy cheese sauce retain their flavor and give the dish a special nutritional value. At the same time, such spaghetti is prepared quickly and easily according to the photo, no special culinary skills are required.
Ingredients:
- pasta (any to your taste) - 300 g;
- mushrooms (champignons) - 400 g;
- cream - 400 ml;
- cheese (can be processed) - 180 g;
- onion - 1 pc;
- salt, pepper, seasoning - to taste.
Cooking method:
- Bring the water to a boil, throw in the horns.
- While they are cooking, start the sauce. Pour sliced mushrooms into a preheated pan, stir until mushroom juice appears in the pan. We send chopped onion to the mushrooms (you can slightly salt and pepper the future sauce, add oil). We leave to fry until cooked.
- We send cream to the ingredients in a frying pan, twist the fire a little and leave for 3-5 minutes. Remove the sauce from the stove and sprinkle with grated cheese, add the required amount of salt, pepper and seasonings for the perfect taste.
- Pour the pasta with mushrooms, leave for a while.
Pasta with chicken and mushrooms
- Number of servings: 6 persons.
- Calorie content of the dish: 1350 kcal.
- Purpose: main course.
- Cuisine: Russian, Italian.
- Cooking Difficulty: Easy.
The recipe for pasta with mushrooms and chicken involves the use of minced meat or finely chopped cubes of meat. In the Soviet years, the recipe for navy-style horns would be popular, but you can make the dish more saturated. You can use creamy sauce, spices, aromatic herbs. Chicken meat can be separately fried until a crust forms. Vermicelli with chicken and mushrooms in a creamy sauce, served hot.
Ingredients:
- durum wheat spaghetti - 400 grams;
- chicken fillet - 2 pcs.;
- mushrooms - 250 grams;
- onions - 2 onions;
- hard cheese for serving - 200 grams;
- cream - 100 milliliters;
- serving greens (dill) - a bunch;
- spices, salt - to taste.
Cooking method:
- Pre-fry the chicken fillet, cut into cubes, along with onions. Put the dried mushrooms and simmer.
- Cook spaghetti al dente (up to 7 minutes in boiling water).
- Add cream to the prepared meat dish and leave covered for 20 minutes. Serve with greens, pre-salt, pepper, sprinkle with grated cheese.
Recipe for pasta with mushrooms and meat
- Cooking time: 45-50 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 1500 kcal.
- Purpose: main course.
- Cuisine: Russian, Italian.
- Cooking Difficulty: Easy.
A dish such as pasta with meat and mushrooms in the oven is an analogue of the traditional naval version. Here, the pork will be diced, and the result of the completion of cooking will be the formation of a fragrant cheese crust under the meat and sauce with fried onions. This is the best option for lunch or dinner for the whole family. It takes about 40 minutes to cook (most of the time is cooking meat and baking). Spices in the form of cardamom, ginger or sesame are best suited for meat.
Ingredients:
- spaghetti - 1 pack (400 grams);
- pork (without veins) - 300 grams;
- mushrooms - 200 grams;
- vegetables (greens) - for decoration;
- grated hard cheese - 150 grams;
- spices and salt - to taste.
Cooking method:
- The first step is to fry the meat with onions and mushrooms. The latter will start up the juice, and at the end you can cover the pan with a lid to form a broth (it can then be drained or used for other purposes).
- Boil spaghetti.
- Finely chop the greens, adding to the fried meat and mushroom preparation.
- Combine components. Put in a pan, add cheese. Lightly grease with mayonnaise or sour cream. Bake up to 20 minutes.
Macaroni with mushrooms and cheese
- Servings Per Container: 4.
- Calories: 1200 kcal.
- Destination: lunch / dinner.
- Cuisine: Italian.
- Difficulty: easy.
Macaroni with cheese and mushrooms deserve the attention of even the most demanding gourmet. In addition to cheese, it is recommended to use milk or cream, sour cream, garlic for the sauce. Mushrooms can be chosen as champignons, as well as inexpensive oyster mushrooms, which are in every supermarket. The recipe itself requires special care and simple steps in a certain order.
Ingredients:
- any kind of pasta - 400 gr;
- fresh champignons - 400 gr;
- garlic - 2 heads;
- sour cream - 3 tablespoons;
- cream / milk - 200 gr;
- butter - 10 gr;
- hard cheese - 100 gr;
- spices: salt, pepper, ground coriander.
Cooking method:
- Wash the mushrooms, cut into plates, put in a preheated pan.
- Boil vermicelli al dente (until half cooked), drain, rinse, cover.
- Add finely chopped garlic to the fried mushrooms, mix.
- Add sour cream to mushrooms, mix.
- Pour in cream or milk, pepper, add coriander and any dried herbs (oregano, basil) to taste.
- Pour the pasta to the mushrooms, mix, if necessary - add a little more liquid (milk, cream, water), add a piece of butter. Cook covered, stirring occasionally, for five minutes.
- Grate the cheese, sprinkle the vermicelli in the pan, turn off the heat, cover with a lid until the cheese is melted. You can garnish with a sprig of thyme or spinach leaves.
Pasta with mushrooms and tomatoes
- Cooking time: 40 minutes.
- Servings: 2 persons.
- Calorie content of the dish: 850 kcal.
- Purpose: for dinner.
- Cuisine: Italian.
- Difficulty of preparation: easy.
Tired of the usual pasta for dinner? We offer to diversify them with vegetables! Prepare a simple and delicious Italian dish - spaghetti with mushrooms and tomatoes. This is a classic hearty vegetable dish that does not require special products and is very easy to prepare. If there are mushrooms and tomatoes in the refrigerator, tomato paste or thick tomato juice, some cheese and paprika, zucchini - be sure to cook pasta with vegetables.
Ingredients:
- spaghetti - 250 g;
- champignons - 200 g;
- onion - 50 g;
- tomatoes - 60 g;
- zucchini - 60 g;
- pepper (paprika) - 1 pc;
- parmesan - 100 g;
- olive oil - 50 ml;
- basil;
- salt, pepper - to taste.
Cooking method:
- Wash oyster mushrooms or champignons thoroughly, cut into small pieces.
- Peel the onion, cut the pepper into 2 parts, remove the seeds, dip the tomatoes in hot water for a few seconds, remove the skin. Cut all these ingredients into cubes.
- Heat the pan, fry the onion in olive oil.
- Pour fresh mushrooms, fry them, stirring, for 10-15 minutes.
- When the mushrooms are browned, add pepper, tomatoes, zucchini. Fry for another 5-7 minutes, stirring. Then salt and pepper.
- Put a container of water on the fire, salt. When the water begins to boil, add spaghetti and cook until tender (6-8 minutes).
- Spaghetti shift to vegetables, mix. Remove from heat, cover with a lid.
- Grate parmesan on a fine grater.
- Arrange pasta with mushrooms on plates, sprinkle with cheese, garnish with basil leaves.
Pasta with dried mushrooms - recipe
- Number of servings: 6 persons.
- Cuisine: Russian, Italian.
- Cooking Difficulty: Easy.
The main difference is that pasta with dried mushrooms is prepared without the addition of a fresh component. Taste qualities may differ slightly, since not champignons are used, but white or boletus. You can buy them in a store, in the market from a familiar merchant, or dry them yourself. The cooking time does not take into account the fact that the boletus must first be soaked. Leave them overnight in salt water.
Ingredients:
- rigatoni - 300 grams
- dried boletus - 200 grams;
- onion - 1 head;
- frying oil - 1 tablespoon;
- salt - to taste.
Cooking method:
- Boletus must first be soaked in salt water to make them softer and more tender.
- Prepare a classic fried onion in a pan with oil and spices.
- Add mushrooms there, after cutting them into small pieces.
- Cook spaghetti in salted boiling water.
- Combine all the ingredients, garnish with dried dill or other herbs. You can add grated cheese.
Pasta with ham and mushrooms
- Cooking time: 45 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 1200 kcal.
- Purpose: for lunch, dinner.
- Cuisine: Russian, Italian.
- Cooking Difficulty: Easy.
Ham and Mushroom Pasta Casserole is another variation on a classic recipe. The ability to add spice due to ham and spices will give a new taste to simple, at first glance, ingredients. Ham along with mushrooms should be cooked in a pan with onions until golden brown. The finished dish is served on a table decorated with herbs and cheese.
Ingredients:
- spaghetti - 1 pack;
- champignons - 200 grams;
- ham - 200 grams;
- cheese - 100 grams;
- spices and salt - to taste;
- oil for frying - 2 tbsp. spoons.
Cooking method:
- Pre-cut the components.
- Saute the mushrooms until the liquid has evaporated. Add ham and onion, fry until golden brown.
- Boil the pasta for 8-10 minutes.
- Mix the ingredients, season with spices, sprinkle with cheese.
Sauce with mushrooms for pasta - cooking secrets
Sauce with mushrooms and sour cream
Any dish with such a sauce is a simple and at the same time fragrant masterpiece of culinary art, which is quite simple to prepare.
For its preparation take:
half a kilogram of mushrooms, you can any to your liking, but better than champignons;
- 200 g of medium fat sour cream;
- one onion;
- 20 g flour;
- 25 g butter;
- spices to taste.
A little vegetable oil is poured into a preheated frying pan, the onion is fried until golden brown, then the mushrooms are added, washed and cut into pieces until the moisture evaporates from them. In another frying pan, butter is heated and flour is poured into it, frying until brown. When it darkens, add it to the mushroom mass, stirring constantly.
A frying pan with mushrooms is languishing over low heat. When they are almost ready, add sour cream and spices, letting it boil. After turning off the fire, and that's it - the sauce is ready. In this form, it is left in the pan for 15 minutes, allowing it to brew and thicken. You can add it to pasta!
Sauce "Count's Caprice"
It is this sour cream dressing with mushrooms for spaghetti or pasta - a work of culinary art of Italian chefs. It was prepared on the basis of fatty sour cream and dried chanterelles or mushrooms - porcini mushrooms. For its preparation, they take - 200 grams of dried mushrooms, 3 tbsp. l. sour cream with a high percentage of fat content and the same amount of maximum fat mayonnaise, 1 tbsp. l. cognac. But spices and salt are already to taste.
The process of making the sauce is simple. Dried mushrooms are pre-steamed in boiling water, letting it brew and swell for about 10 minutes. While they are soaking, you need to finely chop the garlic and herbs to your own taste. Water with mushrooms soaked in it is put on a slow fire and boiled for about 10 minutes, then it is drained and diluted, adding sour cream and mayonnaise to it, adding spices to taste.
Boiled mushrooms are laid out on an ungreased frying pan, adding chopped garlic and salt to them, then pour all this with cognac and put on a slow fire, covering it tightly with a lid. The mixture is simmered over low heat for 5-7 minutes. The mass with mushrooms should be saturated with the aroma of garlic and cognac, then it is poured with sour cream and boiled for another 2-3 minutes.
Put boiled pasta or spaghetti on a plate and pour over the cooked mushroom mass - you can enjoy a delicious dish, so simple, but unique to your taste.
Sauce with mushrooms and cream
Cream with mushrooms is a real work of culinary art, a delicacy for true gourmets. The thing is that cream with a low percentage of fat content gives the dish a special piquancy, making it tender, and the taste is subtle, with an amazing aftertaste.
To prepare it, you need to prepare in advance:
- 3 art. l. without top of butter;
- fresh mushrooms, porcini or chanterelles are best, as they are the most fragrant - 200 grams;
- 1.5 cups of fresh cream with a small percentage of fat.
In advance, you need to grate the lemon zest - it will be required in the recipe no more than 1 tsp, as well as hard cheese, chopped on a grater. Cheese will be enough 2 tbsp. l. with top, spices - to your liking.
- Fresh mushrooms are pre-cleaned and washed, then boiled until they are ready and finely chopped for future sauce.
- Melt the butter in a heated frying pan and fry the mushrooms on it for 1-2 minutes. Then grated lemon zest and garlic, spices are added, still frying over low heat for 1–1.5 minutes.
- The resulting frying is poured with cream and stewed over low heat, without bringing to a boil for 8-10 minutes. A couple of minutes before the end of cooking, cheese is added to the mass.
- Let the mass brew and can be added to boiled pasta or spaghetti.
Once I was fond of dishes, the main ingredient of which were mushrooms. I even had a separate notebook where I diligently copied recipes. Then the hobby came to naught and I forgot about the notebook. And more recently, sorting out the “blockage” in the closet, I stumbled upon it.
This dish is prepared quickly, it is not difficult to “get” the products for it, they are always in the store and it turns out quite tasty.
I apologize in advance if this recipe already exists.
So, we need: 300 gr. fresh champignons (you can also frozen - 1 package), a package (400 grams) of pasta, spaghetti, or, as in my case, wave noodles. A jar of sour cream, 4-5 cloves of garlic, dill and parsley (I took dried), salt, pepper to taste, sunflower oil for frying.
Peel and chop the garlic, the pieces should not be small (we won’t eat it anyway), fry in a frying pan in hot sunflower oil.
Fry the garlic until it turns brown, then remove the garlic, it has given off its taste and smell to the oil and is no longer needed.
Wash the champignons, chop them and, putting them in a frying pan with "garlic" oil, fry over medium heat until they "sit down".
Then add 3-4 tablespoons of sour cream to the mushrooms, stir, add warm boiled water (about a glass) and, stirring, bring to a boil.
Add greens, salt, black pepper to taste, parsley and simmer over low heat for another 10 minutes until the sour cream sauce thickens.
While the mushrooms are cooking, boil the pasta (spaghetti, noodles).
Put the finished pasta on plates, put mushrooms and sour cream sauce on top, you can sprinkle with grated cheese.
Bon appetit! I apologize for the quality of the photos, they were taken with a phone camera.
Spaghetti is most often cooked with meat and meat products, minced meat or simply without anything as a side dish for 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.
Men will say: “Why do we need some mushrooms when we like spaghetti and ?!”. But their opinion will change a lot if you cook a delicious version of this dish with mushrooms - for example, champignons or oyster mushrooms, which are sold in supermarkets all year round today, 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!
Recipe One: An Easy Way to Cook Spaghetti with Mushrooms
You will need: 250 g of spaghetti and fresh champignons, 1 clove of garlic and onion, vegetable oil, butter, cheese.
How to cook spaghetti with champignons (or oyster mushrooms). Grind onion and garlic, fry in vegetable oil until light golden, add sliced mushrooms, fry until the liquid evaporates. At the same time, boil spaghetti until cooked, then dry them and put them in a pan with mushrooms. Mix spaghetti and mushrooms, adding pieces of butter, cover and let it brew for 5 minutes. Sprinkle with grated cheese before serving.
To give this dish an Italian flavor, use real Italian spaghetti, replace the butter with cold-pressed olive oil, and use parmesan cheese.
In the following recipe, as a companion for spaghetti, we suggest using not only mushrooms, but also tomatoes, as well as onions. If you add, for example, more zucchini, bell pepper and other vegetables to taste, you get a very tasty dish with assorted vegetables.
Recipe Two: Spaghetti with Mushrooms and Tomatoes
You will need: 300g fresh tomatoes and mushrooms, 250g spaghetti, 150g onions, vegetable oil, salt.
How to cook spaghetti with mushrooms and tomatoes. Cut mushrooms, onion, tomatoes into small cubes. Put onions in a pan with hot oil, fry, add mushrooms, continue frying for 15 minutes, add tomatoes, pepper and salt, fry for another 5 minutes. Boil the spaghetti at the same time until tender. Put the dried spaghetti with vegetables and mushrooms in a pan and mix. If you want your family to be truly delighted, then cook the following version of spaghetti. Sauces are known to be a great addition to any dish, and spaghetti goes with almost any of them, but given that sour cream is a great addition to mushrooms, it is better to choose sour cream sauce.
Recipe Three: Spaghetti with mushrooms in sour cream sauce
You will need: 70-100g of grated cheese, 10 large champignons, 3 tomatoes, 1 onion and a package of spaghetti, 0.5 cups of sour cream, olive oil, parsley, pepper, salt.
How to cook spaghetti with sour cream sauce and mushrooms. Finely chop the onion and fry in butter, add the tomatoes (they need to be peeled and mashed in a blender), stew until thick, add sliced mushrooms, pepper and salt, simmer until half cooked. Put sour cream in the pan, mix, simmer for another 5 minutes. Dry the spaghetti cooked according to the recipe on the package and put it in a pan, mix, simmer under the lid for 5-10 minutes. Sprinkle with chopped parsley and grated cheese before serving.
You can cook spaghetti with mushrooms in any way and pour over the sauce when serving - for example,. The mushroom flavor of the dish will be very bright and impressive.
Well, the last option is spaghetti with mushrooms a la Bolognese (Bolognese). As you know, this dish is prepared with minced meat in its traditional version, therefore, by cooking spaghetti in this way with mushrooms, you can clearly see that mushrooms are also a great option!
Recipe Four: Spaghetti with mushrooms a la Bolognese
You will need: 400g canned tomatoes, 350g champignons / oyster mushrooms, 300ml vegetable broth, 2 cloves of garlic, 1 package of spaghetti, 4 tbsp. vegetable oil, 2 tbsp. tomato paste, 2 tsp dried basil, parsley.
How to cook Spaghetti Bolognese with Mushrooms. Grind onion and garlic, fry in oil, put two thirds of the mushrooms, chopped arbitrarily medium-sized, mix, sprinkle with herbs, fry for 10 minutes. Add tomato, basil to the mushrooms, stir and fry for another 2 minutes, then pour in the broth, add chopped canned tomatoes (without skin), bring everything to a boil, reduce the heat and put the rest of the mushrooms, simmer for about half an hour, boil spaghetti at the same time. Put the dried spaghetti into the pan, mix, let it brew for 5 minutes, serve the dish to the table.
With mushrooms - it's simple and very tasty, fragrant and extremely tempting! We talked about simple recipes with fresh mushrooms, which you can always buy in the store, but there is another option - to make a dish with dried mushrooms, for example, with porcini, if time permits. Such an exceptionally tasty dish will be appreciated by any meat-eater, not to mention everyone else, and especially mushroom lovers. Bon appetit!
