Pasta with mushrooms: 6 best recipes

Pasta is a common dish on our table, but its taste depends almost entirely on what sauce and what products it is served with. We are on a website dedicated to mushrooms, and it would be entirely appropriate to look at recipes specifically for pasta prepared with mushrooms. There is a place for such a dish, both on a Lenten table, if there is no meat, but only with mushrooms, and on a formal table, because this dish can be very dressed up, and even pasta with mushrooms would be good to serve with a glass of wine for dinner. But the parable takes a long time to tell, and it’s time to get down to business, and so we read, check that we have everything in the refrigerator according to the recipe, and start making it.

Pasta with fried champignons in sour cream sauce
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Pasta with mushrooms in creamy sauce – “Béchamel”
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Macaroni with champignons and cheese baked in the oven
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Spaghetti cooked with chicken and mushrooms
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Manufacturing:
Pasta with bacon and mushrooms in creamy sauce (almost Carbonara)
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Pasta with stew and pickled mushrooms
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Pasta with fried champignons in sour cream sauce

Let's start with a recipe for bachelors, no, it doesn't help not to be a bachelor))) it's just fast, tasty, doesn't require advanced culinary skills and leaves time to watch your favorite television series. And most importantly, this dish is very difficult to spoil, well, it’s just very, very difficult to ruin this dish.

Ingredients:

Pasta - 0.5 kg.
Mushrooms - 0.5 kg.
Onion - 200 g.
Garlic - 3 cloves.
Butter or sunflower oil for frying.
Sour cream with a fat content of 20-25% - 300 g.
Spices - to taste.

Manufacturing:

Boil the vermicelli in salted water until tender; check the cooking time on the package. When ready, place in a colander and rinse in cool water.
Cut the onion into small cubes, mushrooms into narrow slices.
Heat sunflower oil in a frying pan, fry on medium heat, add onions in it until golden brown, add mushrooms to it and fry until all the water released from them has evaporated.
Add sour cream, reduce heat to low and simmer for 10 minutes under the lid.
Place the boiled pasta in the pan and heat for one minute.

Our dish is ready. You see, it’s fast and doesn’t require any skill.

Pasta with mushrooms in creamy sauce – “Béchamel”

This dish, although a little more complex than the previous one, but all its complexity lies in the preparation of the bechamel sauce itself, which requires attention so that it does not run away or burn.

Ingredients:

Champignons - 0.5 kg.
Vermicelli - 0.5 kg.
Milk - 1 l.
Butter - 70 g.
Flour - 100 g.
Salt - to your own taste.
Nutmeg - on the tip of a knife
Vegetable oil for frying

Manufacturing:

Boil the pasta in salted water until tender, drain in a colander and rinse under running water.
Chop the mushrooms into thin slices and fry in oil until golden brown.

Prepare bechamel sauce:

Melt the butter in a deep saucepan or frying pan, add flour and, stirring, sauté until slightly golden brown.
Continuing to stir with a whisk, pour in the milk in a narrow stream, making sure no lumps form, add salt and season with nutmeg. Boil for 5 minutes and remove from heat.

Place vermicelli in the pan with the mushrooms, pour in the sauce and heat for one minute.

Macaroni with champignons and cheese baked in the oven

Ingredients:

Milk - 1 l.
Vermicelli - 0.5 kg.
Cheese - 0.5 kg.
Butter - 70 g.
Flour - 100 g.
Nutmeg - on the tip of a knife.
Champignons - 0.5 kg.
Vegetable oil for frying.

Manufacturing:

Making bechamel sauce with cheese

Melt the butter in a deep saucepan or frying pan, add flour and stir until slightly golden brown.
Continuing to stir with a whisk, pour in the milk in a narrow stream, making sure no lumps form, add salt and season with nutmeg. Boil for 5 minutes, add 300 grams of grated cheese, heat until the cheese melts and remove from heat.

Now we prepare the other components of the dish:

Boil the pasta until tender, place in a colander and let the water drain.
Chop the mushrooms into thin slices - julienne,
Heat the oil in a frying pan and fry the mushrooms in it until golden brown, no need to add salt.
In the cocotte maker, if there is no cocotte maker, you can use any portioned baking dish, put mushrooms on the bottom, put pasta on them, pour in sauce and sprinkle with cheese.
Place in an oven preheated to 180 degrees and bake until the cheese is browned.

Spaghetti cooked with chicken and mushrooms

This dish is dietary because it is not fatty and therefore not as nutritious as when using cream and cheeses.

Ingredients:

Hard wheat spaghetti - 200 g.
Chicken fillet without skin - 200 g.
Champignons - 0.5 kg.
Salt, pepper, fresh basil - to taste.

Manufacturing:

Boil the chicken in a liter of water until cooked. We do not add salt to the broth.
Dilute half of the resulting broth with water and cook the pasta in it. Place the boiled pasta in a colander and let the water drain.
Cut the finished chicken fillet into medium-sized pieces.
Shred the champignons into a medium slice. Place the saucepan on the fire, add the mushrooms, pour in the remaining half of the broth and cook over high heat until the water evaporates.
After the champignons are cooked, add fillet and spaghetti to them, heat for two minutes and serve.

Pasta with bacon and mushrooms in creamy sauce (almost Carbonara)

Those who want to cook the classics of Italian cuisine, adapted to our needs, this recipe is for you.

Ingredients:

Spaghetti - 0.3 kg.
Cream (at least 20% fat content) - 0.2 kg.
Cheese - 0.1 kg.
Champignons - 0.2 kg.
Raw yolk - 3 pcs.
Bacon strips - 0.1 kg.
Vegetable oil for frying.
Spices - to taste. (nutmeg, basil, marjoram and oregano)

Manufacturing:

Cut the mushrooms into medium slices.
Place the frying pan on the fire and fry the champignons in it without adding oil or salt. When they are halfway done, add thinly sliced bacon and simmer until done, covering with a lid.
While the mushrooms are stewing, set the spaghetti to cook.
Grate the cheese on a small grater and mix it with the yolks and cream until smooth. It is more convenient to create this with a blender.
Drain the finished spaghetti in a colander and add it to the frying pan with the mushrooms, stir, pour in the creamy cheese mixture, add spices and salt and simmer until the sauce thickens.

When serving, sprinkle with herbs of your choice.

Pasta with stew and pickled mushrooms

Another quick recipe that is very comfortable to prepare while traveling)))). This is a slightly modified navy pasta recipe. This dish cannot boast of sophistication, but on a hike there is no time for the highest cuisine, the main thing is in nature, it is tasty, satisfying and much less dirty dishes. Navy pasta with pickled mushrooms is just such a culinary creation.

Ingredients:

Vermicelli - 0.5 kg.
Stewed pork - 0.5 kg.
Marinated chopped champignons - 0.3 kg.
Salt, pepper - according to your own preference.

Manufacturing:

Boil the pasta in salted water until tender. Drain almost all the water, leaving only a little in the pan.
Open the stew, lightly knead it with a fork and spread it over the noodles. Continue stewing until the fat from the stew is one hundred percent melted.
Then add the mushrooms to the pot, draining the brine first, let them simmer for another 5 minutes, and remove from the heat.

We invite hungry nature lovers to the table.

I’d like to wrap this up))) These, of course, are not all possible dishes, but only those that the creator of this review article prepared himself and which, for one reason or another, he remembered, I’m sure that you can also share your finds in this for us areas. Bon appetit. And see you in the newest articles on this website.

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PASTA with mushrooms - the best recipes!

Tuesday, March 03, 2020 16:36 + to quote book

Pasta with mushrooms

In this dish, a tender and fragrant mushroom sauce with soft creamy notes mixes perfectly with spaghetti. It will take you very little time to make spaghetti with mushrooms in a creamy sauce, and the result will be a delicious and satisfying dinner.

A luxurious dish, fast, tasty and satisfying. I present to your attention pasta with mushrooms.

Pasta with champignons in creamy sauce is a delicious dish that will help you easily vary your family menu. The pasta turns out tender, very appetizing, with a wonderful creamy mushroom smell.

Spaghetti with fried champignons, tomatoes and onions is a real lunch dish that can also be served as a side dish for meat or fish. Pasta made this way turns out delicious and looks very appetizing due to the bright colors!

A casual and frisky dinner for the whole family. Just 20 minutes - and your family will be amazed by your cooking skills :)

Thinking about how to vary the table? Try the pasta with mushrooms. Very simple and tasty.

Don't have time to stand at the stove for a long time? Then this chicken and mushroom pasta recipe is for you! I will tell you the secret of how to cook pasta in a tasty and original way - with chicken fillet, champignons and cheese.

Oven-baked pasta with mushrooms and hard cheese is a very tasty dish in which all the ingredients are perfectly mixed together. And if you complement the pasta with a tender sour cream sauce with fragrant basil, juice and lemon zest, it turns out original, piquant and very tasty.

Pasta with mushrooms

Pasta with mushrooms is a good main course option for lunch or dinner. Cooking pasta with mushrooms is simple and quick; there are a huge number of recipes. The most common recipe for pasta with mushrooms is to mix ready-made pasta with fried mushrooms. But it’s even tastier to make mushroom sauce for pasta. To do this, add either cream or vegetables to the fried mushrooms, for example, tomatoes or sweet bell peppers. If desired, the mushroom sauce can be made homogeneous by grinding in a blender.

Macaroni in creamy sauce with mushrooms and doorway blue cheese

spaghetti; for the sauce: cream (fat content 10-20%) – about 500 ml; butter – 20g; onion – 1 pc.; mushrooms (fresh or frozen) – 400g (I have oyster mushrooms); blue cheese (for example, doorway blue) – 100g; salt - to taste; white pepper or something

Pasta with chicken and mushrooms

chicken (fillet) – 500g; champignon mushrooms – 300g; onion – 1 pc.; pasta – 400g; olive oil – 3 tbsp; vegetable oil – 30 ml; water – 300 ml; thyme - to taste; rosemary - to taste; wheat flour – 4 tbsp; dried herbs – 20g; corian

Tagliatelle with white mushrooms in creamy sauce

freshest egg paste – 320g; white mushrooms – 200g new or 50-70g dried; onion – 1 pc. onion or several shallots; oregano – 2-3 sprigs; garlic – 1-2 cloves; hot pepper - to taste; cream (fat) – 1 glass; broth (vegetable or mushroom) – 1 p.

Noodle soup with ham and mushrooms

pasta (preferably wide noodles) – 300g; ham – 200g; mushrooms (boiled) – 150g; eggs – 3 pcs.; cream (fat content 20%) – 300 ml; parsley – 1 bunch; cheese - to taste; nutmeg - to taste; salt - to taste; oil for lubricating the mold; breading

Homemade noodles with champignon sauce

for noodles: wheat flour -1 cup (250 ml); testicle – 1 pc.; salt – 3 pinches; refined vegetable oil – 2 tbsp. l.; for mushroom sauce: fresh champignons mushrooms – 200-300g; onion – 1 pc.; sour cream (fat content 20%) – 100g; vegetable oil

Spaghetti with white mushroom sauce

spaghetti; for white mushroom sauce: flour – 1 tbsp; cream (fat content 10-29%) – about 500 ml; butter – 20g; onions – 1 pc.; salt, ground white pepper - to taste; white mushrooms – 400g.

Spaghetti in champignon sauce with Gorgonzola

spaghetti – 400g; onions – 1 pc.; mushrooms (fresh champignons) - 300g; Gorgonzola cheese – 150g; snow white wine – 1/2 cup; frying oil; salt, pepper, basil - to taste.

Pasta "Monglass"

pasta; cheese (grated Parmesan, Emmental or Tilsiter); chicken fillet (boiled); liver (chicken or goose); boletus; white mushrooms; snow white sauce.

section: Pasta with sauces

Casserole with dried mushrooms and pasta

white mushrooms (dried); onions 1 pc.; pasta (spirals, noodles and vermicelli can be used) 200g; butter for frying; for sprinkling the mold: crackers or corn flour; for filling: milk; testicle; cheese (grated).

section: Pasta casseroles

Cannelloni with fish inside

for dough: testicle – 2 pcs.; egg (yolk) – 4 pcs.; flour – 400g; salt – 1 pinch; for the inside: fish fillet – 550-600 g; parmesan (grated) – 150g; egg (white) – 3 pcs.; pepper, salt - to taste; for bechamel sauce: butter – 150g; flour – 2 tbsp; m

Pasta with mushroom sauce and asparagus

pasta – 200g; for the sauce: asparagus – 200g; mushrooms (fresh champignons) – 400g; butter – 50g; flour – 1 tbsp; cream (10% fat content) – 250 ml (more is possible); salt – 1-2 tsp.

section: Pasta with sauces

Mushroom soup with pasta

fresh mushrooms (boletus, boletus, white mushrooms) - 12 mushrooms in total; onions – 1 pc.; carrots – 1 pc.; pasta (large) - to taste; salt - to taste; vegetable oil for frying

section: Mushroom soups

Pasta nests with mushroom sauce

nest pasta – 1 package; for the sauce: dried wild mushrooms – 50g; onions – 1 pc.; butter – 50 (+20) g; flour - about 2 tbsp. (maybe more); milk – 1 l; salt, ground dark pepper - to taste

section: Tagliatelle (jacks)

Warm salad of chicken giblets with honey mushrooms

salad pepper (large) – 1 pc.; chicken gizzards (peeled) – 300g; mushrooms (fresh honey mushrooms) – 100g; parsley - to taste; vegetable oil – 2 tbsp; pasta (spirals) – 2 full handfuls; salt, ground dark pepper - to taste; olive mayo

Pasta with cheese and mushroom sauce

pasta – 400g; for the sauce: olive oil – 2 tbsp; forest mushrooms (dried) – 50g; garlic – 1 clove; cream (15%) – 300ml; cheese (semi-hard to taste) – 150g; salt, ground dark pepper - to taste

section: Pasta with sauces

Tagliatelle with mushroom sauce

fresh mushrooms (chanterelles) – 200g; tomatoes – 200g; garlic – 2 cloves; parsley, basil - to taste; butter – 2 tbsp; olive oil – 2 tbsp; vegetable broth – 100 ml; cream (10% fat content) – 100 ml; salt, ground white pepper - to taste

section: Tagliatelle (jacks)

Pasta with spicy sauce

pasta, vegetable oil, vegetable oil, onions, garlic, salami, mushrooms, canned artichokes, canned tomatoes (without skin), olives, fresh chili, basil leaves (dried), ground dark pepper.

section: Pasta with sauces

Special pasta

pasta (preferably colored), butter, onions, salami, mushrooms (fresh), reddish hot peppers, dry snow-white wine, lemon juice, canned tomatoes (without skin), parsley, cheese.

section: Pasta with sauces

Pasta Milanese

pasta, fresh mushrooms, grated cheese, butter, tomato sauce.

section: Italian cuisine, Pasta with sauces

Pasta with chicken and curry

chicken (boiled breast), pasta, sour cream, chicken broth, tomatoes (finely chopped, peeled), curry, flour, mushrooms (finely chopped), garlic (chopped), onion (chopped), sweet pepper (chopped), butter , mi.

section: Pasta with sauces

Pasta with mushrooms and loin

pasta, tomatoes (pulp), champignons, white mushrooms (dry), smoked loin (diced), onions (chopped), carrots (chopped), olive oil, salt, pepper, parsley.

section: Pasta with sauces

Rigatoni pasta “Alma Matriciana”

pasta (rigatoni), olive oil, shallots, garlic, champignons, bacon, Tabasco sauce, Pilati sauce, basil (dry or a pinch of chopped), oregano (dry), Parmesan (grated), arugula (sprigs), rosemary ( twig).

section: Pasta with sauces

Vermicelli in Cantonese

vermicelli, beef (pulp), mushrooms, peas (fresh greenish), carrots, eggs, grape juice, starch, soy sauce, vegetable oil, salt.

section: Pasta with sauces

Vermicelli Singapore style

vegetable oil, mushrooms (slices), onions (finely chopped), garlic (crushed), pork (pieces), ginger (peeled and crushed root), peas (frozen), rice vermicelli, chicken (boiled meat), curry (powder ), With.

section: Pasta with sauces

Vermicelli with ham and mushrooms

vermicelli, ham, mushrooms, tomatoes, eggs, butter, cheese (grated), milk, fat, nutmeg (grated), red pepper (ground), basil (crushed leaves), salt.

section: Pasta with sauces

Spaghetti marinara

spaghetti, olive oil, onion (small, finely chopped), garlic (crushed), champignons (cut into slices), bell peppers (without seeds, small cubes), passata (mashed tomatoes), salmon (canned, liquid l.

Pasta with mushrooms

Italian pasta cooked with wild mushroom sauce, mushroom caviar, or simply with fried mushrooms is very tasty and perfect for a real breakfast.

Pasta with mushrooms, or, as they say, pasta with mushrooms, is not a complicated dish and everyone will like it. The dish is prepared according to the principle of making spaghetti with chicken.

The accepted term is mushroom caviar, usually applied to mushroom dishes that resemble a sauce made from mushrooms and vegetables pureed.

What is caviar anyway, as a non-fish product? Vegetable or mushroom caviar is a cool appetizer, similar to a salad or pate. The most famous snacks called caviar are squash caviar, a super popular dish of Russian times, eggplant caviar, beet caviar. And, of course, mushroom caviar.

Caviar is a cool dish - an appetizer that is usually either spread on bread or eaten as part of a complex side dish. A recklessly savory dish from my youth - mashed potatoes with chicken cutlets and squash caviar. But mushroom caviar can be completely combined with, for example, pasta, using it fried.

Pasta with mushrooms - Italian pasta with a sauce made from chopped mushrooms, i.e. with mushroom caviar. Mushroom caviar cooks quite quickly and can serve not only as an appetizer, but also as a good addition to pasta. Mushrooms are quite difficult to transform into puree, taking into account the very dense structure of the fruiting bodies, and even some fibrousness. That’s why, for example, I prefer to cook pasta with mushrooms from very finely chopped mushrooms, so that there are chunks in the mushroom caviar.

Ingredients for pasta with mushrooms

Spaghetti 250 g
Forest mushrooms 400 g
Olive oil 2 tbsp. l.
Onion 1 piece
Garlic 1 clove
Salt, ground dark pepper to taste

How to cook pasta with mushrooms

Most people dry or preserve the freshest wild mushrooms in small jars. After picking, we boil wild mushrooms in lightly salted water and freeze them. If necessary, defrost the mushrooms and prepare various dishes from them.

Fresh forest mushrooms

Boil wild mushrooms

Fry the onion until golden brown

Fry chopped mushrooms

Add chopped onion and garlic to the fried mushrooms

Bring mushroom caviar to a boil

It is better to use long pasta such as spaghetti, capellini, bucatini

Mix pasta and mushroom caviar

Serve pasta with mushrooms immediately

Pasta with mushrooms - pasta with mushroom sauce

Pasta with mushrooms: 6 best recipes

Pasta with mushrooms: 6 best recipes

Pasta with fried champignons in sour cream sauce

Ingredients:

Manufacturing:

Pasta with mushrooms in creamy sauce – “Béchamel”

Ingredients:

Manufacturing:

Macaroni with champignons and cheese baked in the oven

Ingredients:

Manufacturing:

Spaghetti cooked with chicken and mushrooms

Ingredients:

Manufacturing:

Pasta with bacon and mushrooms in creamy sauce (almost Carbonara)

Ingredients:

Manufacturing:

Pasta with stew and pickled mushrooms

Ingredients:

Manufacturing:

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PASTA with mushrooms - the best recipes!

Pasta with mushrooms

Pasta with mushrooms

Macaroni in creamy sauce with mushrooms and doorway blue cheese

Pasta with chicken and mushrooms

Tagliatelle with white mushrooms in creamy sauce

Noodle soup with ham and mushrooms

Homemade noodles with champignon sauce

Spaghetti with white mushroom sauce

Spaghetti in champignon sauce with Gorgonzola

Pasta "Monglass"

Casserole with dried mushrooms and pasta

Cannelloni with fish inside

Pasta with mushroom sauce and asparagus

Mushroom soup with pasta

Pasta nests with mushroom sauce

Warm salad of chicken giblets with honey mushrooms

Pasta with cheese and mushroom sauce

Tagliatelle with mushroom sauce

Pasta with spicy sauce

Special pasta

Pasta Milanese

Pasta with chicken and curry

Pasta with mushrooms and loin

Rigatoni pasta “Alma Matriciana”

Vermicelli in Cantonese

Vermicelli Singapore style

Vermicelli with ham and mushrooms

Spaghetti marinara

Pasta with mushrooms

Ingredients for pasta with mushrooms

How to cook pasta with mushrooms