How to make mushroom pasta. Pasta with champignons in a creamy sauce

Pasta with mushrooms is one of my favorite dishes. It is not difficult to prepare it. A simple set of ingredients makes it affordable for frequent use. Champignon and the most delicate creamy sauce with the aroma of Italian herbs make an ordinary dinner a holiday. And if served with this dish, then this simple homemade dish will turn into an exquisite treat for suddenly arriving guests.

You will need: (4 servings)

• champignons 400-500 gr
• onion 2-3 pcs
• cream 20% 0.5 l
• dry white wine 0.25 cups
• ground black pepper
• dried italian herbs
• pasta 250-300 gr
• Parmesan cheese 50 gr

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

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

In a large saucepan (at least 5 liters) bring the water to a boil, add 2 tsp salt and 1 tbsp vegetable oil. Put the pasta in the pot and stir so it doesn't stick to the bottom.

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

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

Drain the water put the pasta in a colander.

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

Now take care of the sauce for which you need to fry the mushrooms.

Advice: when buying mushrooms, take with a margin. For pasta, you need only 400 grams, and you take a kilogram or even more. Since fresh mushrooms are not stored for a long time, cook them all at once - cut and overcook. Use the necessary part immediately, and cool the remaining fried mushrooms, transfer to a container, close and put in the freezer. There they can be stored for a long time and at the right time they can be added to soup, sauce or cooked with them without defrosting. This saves a lot of time.

Pasta Sauce

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

Chop two large onions and mushrooms. In large champignons, it is better to remove the leg.

Heat vegetable oil in a frying pan and fry the onion in it.

Add and fry with onions. Stir and watch not to burn.

After 20 minutes, the mushrooms will be ready, salt and pepper them. Add to them dry white wine. It's not necessary, but I always add wine that's specifically kept in the fridge for cooking. Let be wine with mushrooms will boil for 3 minutes. During this time, the alcohol will completely evaporate, leaving only the sourness and aroma.

Now add to the pan cream if needed, 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.

Mix the pasta with the sauce well so that it is completely covered with it. If the dish seems thick to you, add some of the water that you left when cooking the pasta. Pasta with sauce should boil and you can turn off the fire.

Serve the pasta immediately, and if you need to wait, then it is better not to mix the pasta with the sauce, because. it gets wet and loses elasticity. Separately, both pasta and sauce will keep well in the refrigerator even until the next day. Then you put the pasta on a plate and pour over the sauce, heat it up in the microwave and let everyone stir it.
There are often situations in the home kitchen when you have to warm up yesterday's dinner, so keep the water in which the pasta was cooked in the refrigerator as well. It will be possible to dilute the sauce that has thickened during storage.

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

Pasta with salmon in cream sauce

You will need:

• 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
• Parmesan cheese 50 gr

Boil the pasta for the time indicated on the package, drain the water, add 2-3 tbsp. vegetable oil, stir. Chop two large onions and mushrooms.
Heat the vegetable oil in a frying pan and fry the onion in it. Add mushrooms and fry together with onions for 20 minutes, salt and pepper. Add wine and cook 3 minutes. Add cream to skillet; let simmer 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, add, if necessary, salt and pepper.
Put the boiled pasta into the sauce, mix well and bring to a boil.

The classic recipe for this dish is with creamy sauce and chicken. But, of course, it all depends on specific preferences. It also doesn't matter which type of pasta you choose. All its types are suitable without exception: tagliatelle, bucatini, farfalle, gemelli, fettuccine, rotini, garganelli, pici, cavatappi. Don't understand Italian names? Then just buy regular spaghetti and don't suffer))

The five most commonly used ingredients in mushroom pasta recipes are:

The perfect tasty pasta with mushrooms requires good preparation, which begins with the choice of pasta. If you plan to cook it in a sauce, those that have a kind of “cup” where the sauce can get are ideal. The delights of home at the table will be provided to you. The Italians themselves love in this case fettuccine (wide noodles) and penne (tube-feathers). The former are suitable for options with a minimum of sauce or, for example, with grated cheese in addition to mushrooms. The latter are ideal for gravies.

Five of the fastest pasta recipes with mushrooms:

Regarding mushrooms. It is best to fry them before adding them to the dish. And preferably in olive oil, as they do in Italy. RuNet already has a huge number of recipes for this dish, which everyone cooks in different ways. And not always add the same ingredients. For example, onions or shallots. White mushrooms or champignons. In the historic homeland, the dish is often stewed in white wine with broth. They also put parsley in it. Our housewives love to put garlic. Which needs to be crushed right in the pan so that it conveys all the flavor. The garlic can then be discarded. Mushrooms, if they are traditional champignons, are cut into slices and fried in garlic oil. And stewed in cream if the eaters are not vegetarians.

Any available mushrooms are suitable for the sauce: noble porcini mushroom, chanterelles, and moss mushrooms. You can, of course, take champignons, but with wild 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, fettuccine is best combined with a creamy mushroom sauce - they look like long ribbons laid 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

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 throw it in 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.

step by step recipe with photo

Cooking real pasta with champignons is impossible without high-quality durum wheat pasta. 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 of fresh vegetables and herbs.

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 vegetable oil or use butter into a deep frying pan or stewpan. 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 in a creamy sauce is ready. Serve immediately after cooking with fresh or pickled vegetables. Bon appetit!

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

The same word refers to a ready-made dish containing, in addition to pasta, also a sauce made according to a special recipe. For its preparation, it is necessary to choose a variety of products made from durum flour.

In Italy, by the way, the use of other varieties is prohibited by law, so it is extremely difficult to meet a true connoisseur of this dish who is overweight.

Mushrooms are a fairly affordable product that is an excellent addition to pasta. They give it a spicy rich taste, slightly increasing the calorie content.

Without forest chanterelles, oil or mushrooms on hand, you can always buy greenhouse champignons or oyster mushrooms. It is enough to eat one plate of such pasta with mushrooms so that the feeling of satiety is preserved for the whole working day.

Usually a creamy or tomato sauce is prepared. To let the dish reach full readiness, it must be hot. Regarding its consistency, there is an unspoken rule: the smaller the pasta, the thicker.

Italian pasta with mushrooms in a creamy sauce

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

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

We clean the onion and garlic, chop in half rings and send to the mushrooms.

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

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

Drain in a colander, rinse with tap water and transfer to a skillet with creamy mushroom dressing.

Cook for another seven minutes, stirring constantly.

Put on a flat dish with a shallow bottom and sprinkle generously with grated cheese. Sprinkle with fresh herbs. If no parmesan is available, any hard variety will do.

Recipe for porcini mushrooms and parmesan

White mushrooms are best combined with pasta. Meaty and satisfying, they not only outperform other types in terms of taste characteristics, but also look chic in combination with other products.

Components:

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

Preparation: 40 minutes.

Calorie content: 93 Kcal / 100 g.

Consider the preparation of pasta with porcini mushrooms and parmesan in a creamy sauce in more detail.

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

Pour the oil into a saucepan and wait until it warms up. We shift the porcini mushrooms to fry. We clean and chop the onion with straws. It is better to use white lettuce - it is less bitter.

Add it to the mushrooms and fry until translucent. We put farm sour cream, nutmeg and add some salt.

We mix everything and let it stew for five to six minutes under a tightly covered lid.

Boil the spaghetti in a large saucepan without breaking them so that they remain long. Drain, transfer flour products to a sieve and mix with a spoon so that all the water flows out.

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

Cooking a dish with chicken

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

Components:

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

Preparation: 70 minutes.

Calorie content: 99 Kcal / 100 g.

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

Add to chicken meat and stir. We put the pasta to boil, it is better to slightly salt the water. Cook for seven to eight minutes. Drain in a colander and rinse with water. Set aside half a cup of pasta water.

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

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

Creamy Pasta with Dried Mushrooms

To prepare delicious pasta, you can use not only fresh or frozen mushrooms, dried, harvested in season - also a suitable option. You just need to know how to cook them properly.

Components:

• Pasta bows - 550 g;
• Dried mushrooms - 100 g;
• Mascarpone - 80 g;
• Sea salt - to taste;
• Fatty milk - 200 ml;
• Coriander - to taste;
• Basil - 0.5 tsp;
• Eggs - 3 pcs.;
• Vegetable oil - 3 tbsp. l.

Preparation: 45 minutes.

Calorie content: 83 Kcal / 100 g.

Mushrooms must be poured with hot water, covered with a bowl and allowed to stand for thirty minutes, removed to squeeze out excess moisture with the palm of your hand and chopped into the required size, but not very finely. Heat the oil and put the mushrooms in a saucepan to fry.

Do not pour water from them, it will still come in handy. Put pasta to boil. Stir occasionally, not allowing to stick to the bottom. We put spices in mushrooms, pour in milk, mushroom water and mascarpone chopped into cubes.

The cheese will melt, you need to mix everything well. When the mass becomes homogeneous, we drive in the eggs and immediately interfere. Cook the sauce for another ten minutes. We put ready-made bows to it, mix it and you can lay it out to eat right away.

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

1. For pasta with chicken, of course, it is better to use fresh or chilled meat. Thawed will be tough. But if you had to use just such a fillet, then after defrosting beat it lightly with a hammer;
2. Pasta must be poured with sauce just before eating, otherwise it will become sour and the view will be unappetizing;
3. When we add cream to the mushrooms, it is necessary to turn off the flame. So they remain liquid and do not tighten the entire mass, do not curl up. Before putting the pasta in the sauce, turn on the fire again and continue cooking;
4. It is necessary to boil the pasta until half cooked, it will come completely along with the hot sauce;
5. In order for the pasta to be cooked to the desired consistency, follow the proportion: for one liter of water, one hundred grams of pasta.

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

Bon appetit!