Sauce with mushrooms and sour cream for spaghetti

Now we will learn how to prepare a unique sour cream and mushroom sauce for spaghetti. Pasta with this sauce is a dish loved all over the world, and it is prepared simply and quickly. Just 15-20 minutes - and a restaurant dish that you prepared yourself is steaming on your table in plates!

Sauce with mushrooms and sour cream for spaghetti

Do you like pasta? Everyone is used to preparing this common and affordable product in their own way. Some people like it with cheese or fried sausages, others always serve vegetables with pasta, and others cook it with minced meat or tomato dressing. But it’s fair to say that the tastiest thing to serve with spaghetti is a sauce made from mushrooms and fresh sour cream. This harmonious, refined taste is simply impossible to forget! Mushrooms, sour cream and spaghetti - as if they were made for each other!

You will be amazed, but making your own unique Italian sauce with mushrooms and sour cream for spaghetti is easy, and you can create it even in winter, because no special or rare ingredients are needed for it. Only the most affordable and ordinary products, less than half an hour of time and a little inspiration. And you will never again serve pasta without this wonderful dressing!

Sauce with mushrooms and sour cream for spaghetti

The unique mushroom sauce for spaghetti with sour cream is known all over the world. Waiters in snow-white gloves serve it in expensive restaurants, and experienced housewives cook it in their own home kitchens, and it’s no worse. Sour cream and mushroom sauce is suitable not only for pasta, but can also become an ideal “coat” for pork or chicken in the oven, for vegetables, fish, and boiled potatoes. Fragrant, appetizing and incredibly tasty, it will decorate any homemade dish!

It is most often prepared with champignons - this is the most common and profitable method. But you can eat any wild mushrooms, or add a little dried white mushrooms to the champignons. It will be even more aromatic and tasty, and homemade pasta will turn out just like in the best restaurant!

Various spices and spices, garlic and herbs, even mustard and honey are added to the sauce.

Let's learn how to prepare this wonderful sauce at home and find out all its secrets! There is no single serious recipe, and every cook prepares it in his own way, adding his own favorite hidden ingredient. You will probably find your own perfect composition of sour cream sauce, which you will often prepare for a wide variety of dishes.

How to make delicious sour cream and mushroom sauce for pasta

Traditional mushroom spaghetti sauce is very simple to make. In fact, you just need to fry the onion with champignons and stew it in sour cream, and everything will be ready. But there are some tricks that are better to take into account to make the sour cream sauce tastier:

Sour cream must be fresh and of medium fat content. Low-fat will be very watery, and very fat will add unnecessary calories. A pasta dish is already high in calories, so it’s better to use medium-fat sour cream: it’s better for both the figure and the taste.
You can use not only yellowish onions, but also snow-white ones: its taste is the most gentle and narrow, and the sauce will be the most unique. Or just try using half a yellowish onion and half a reddish one: it will turn out more unusual, and the paste will take on an exotic taste.
For frying, it is better to use good quality butter. On it, the onions and mushrooms will be fried with a golden color, and the dish will acquire a sweetish, gentle taste that ordinary vegetable oil will not give. And if you want the easiest option, then take olive oil, as the Italians do.
Almost everyone stews ready-made pasta in sauce, but it’s better to put freshly cooked pasta in a plate and pour the sauce on top. It will be more attractive, tastier, and more technically correct. Because from stewing, pasta can fall apart and lose its shape, which is very important for spaghetti.
If you have few dried snow-white mushrooms (you can buy them in a hypermarket), wash them, soak them for an hour and wash them again, boil them in water for half an hour, cut them and use them together with champignons. When cooking, add mushroom broth to the sauce along with sour cream. The mushroom smell will be amazing!
You can safely add the following ingredients to the dressing: mustard, finely chopped herbs, herbs and a mixture of peppers, paprika and dark pepper, a little sugar, hard cheese. You should not add lemon or tomato - the sauce will curdle with them; it does not need acid at all. And if you add a little minced chicken and simmer, you will have a meat dressing with mushrooms, very satisfying and surprisingly tasty!

These simple secrets will help you prepare the world's most delicious pasta with sour cream and mushroom sauce. Now let's move on to the recipe specifically.

Traditional sauce with mushrooms and sour cream for spaghetti

Let's prepare a traditional mushroom sauce from champignons with sour cream according to the usual recipe. We use the most affordable and common ingredients: onions and garlic, mushrooms, sour cream and a little spice.

Calorie content – 230 kcal.

Medium fat sour cream, fresh – 200 ml;
Champignons (preferably brown) – 200 gr.;
Onions – 1 large head;
Sugar – 1 tsp;
Butter – 100 gr.;
Soft mustard – 1 tsp;
“Italian herbs” mixture – 1 tsp;
Dark and reddish pepper, salt to taste
Dill and parsley - a small bunch;
Garlic – 3 cloves.

Wash the mushrooms and cut them into cubes or slices, do not make them too small.
Peel the onion and cut into quarter rings or small cubes, but you don’t need to chop it too much either.
Pass the garlic through a garlic press.
Rinse the dill and parsley in running water and dry, and then chop finely.
Take a huge deep frying pan or saucepan. Place on the fire and melt the butter.
Add the onion, let it fry for 5 minutes over high heat, stir.
Later add the mushrooms and stir. Don't add salt! Let the mushrooms and onions fry over high heat for another 3-4 minutes, but stir so that they don’t burn at the edges.
Now that the liquid has started to flow, you can keep it on high heat for a few more minutes and reduce it. Add sugar and salt and stir the mixture.
After a minute, add mustard and sour cream. Mix thoroughly and turn the heat to low so that the mass does not gurgle too much, but evaporates quietly. Cover with a lid.
After 5-7 minutes, add garlic and herbs, salt and spices. Stir, keep with the lid open for another 2-3 minutes and turn off.

Our wonderful mushroom and sour cream sauce is ready.

You need to eat it right away, while it’s hot; after heating it loses its taste.

How to cook spaghetti with mushrooms in sour cream sauce

Now we will bring to your attention the complete recipe for home-made spaghetti with sour cream and mushroom sauce. You will love it, and your loved ones will simply lick their fingers!

The calorie content of the dish is 540 kcal.

Spaghetti – 250 gr.;
Butter – 50 gr.;
Olive oil – 1-2 tbsp;
Sour cream – 200 ml;
Hard cheese – 80 gr.;
Champignons – 150 gr.;
Onion – 1 pc.;
Garlic – 2 cloves;
Pepper, salt, Provençal herbs - to taste.

Pour water into a saucepan, add salt and bring to a boil.
While the water is boiling, wash and cut the champignons into large cubes.
Cut the onion and shred it into half rings.
Peel the garlic and press it on a crusher.
Grate the cheese on a small grater into a separate plate.
Throw the butter into the frying pan and put it on the fire, let it melt.
If the water has already boiled, throw the spaghetti into it and cook until fully cooked.
While the spaghetti is cooking (don't forget to stir from time to time), put the onions and mushrooms in a frying pan with oil and fry for 7 minutes over high heat without salt.
Then add salt, season and add sour cream. Reduce heat and simmer for 10 minutes.

Drain the water from the pasta, sprinkle it with olive oil and immediately place it on plates. Spread a thick mushroom dressing on top of each plate - generously, without sparing! And sprinkle grated cheese on top. You can sprinkle with dill or green onion. Bon appetite!

Conclusion

Cooking is tasty, varied and satisfying - it's so simple! The main thing is a little imagination, but our unique recipes will always come to the rescue. Cook with joy and enjoy delicious dishes with the whole family!

How to make sour cream mushroom sauce recipe

Most people have a taste preference for dishes made from mushrooms . Even to the most ordinary food, for example, porridge, you can add your favorite mushroom flavor. Thanks to mushroom sauce , which has been popular for a couple of years, everyday food will become unique.

Mushroom sauce to make . The products that make up the sauce are simply available, almost all of them are used in the daily preparation of certain dishes. mushrooms for the sauce ; these recipes use champignons .

Mushroom sour cream sauce

Ingredients:

Champignons – 400 gr;
Butter, preferably 82% fat – 50 g;
Onion – 1 head (you can add more to taste);
Milk – 100 ml;
Homemade sour cream – 200 gr;
Flour (sifted in advance) – 3 tablespoons;
Table salt – a small pinch;
Ground pepper - to taste.

Cooking time: 40 minutes

The nutritional value:

Carbohydrates 4.7 g
Proteins 4.5 g
Fats 7.8 g
Calorie content 115 Kcal

Making the sauce:

1) We clean our onion and regime with small cubes. Place the onion in a frying pan where the butter is already melted.

2) While the onions are sautéing, wash the mushrooms and clear them of soil or unnecessary skin. Cut the champignons into medium-sized slices.

3) When the onion acquires a golden color, add mushrooms to it. Simmer the mushrooms on the fire for 3 minutes.

4) Sprinkle the dish with flour, salt and pepper. Then stir everything well.

5) Pour the milk into the pan and continue to simmer the mushrooms until tender, stirring evenly.

Mushroom sauce with sour cream and herbs

Ingredients:

Champignons – 500 gr;
Cream 20% fat – 150 g;
Sour cream – 250 gr;
Onion – 2 heads;
Fresh dill - half a bunch;
Fresh parsley - half a bunch;
Butter (a higher percentage of fat content is recommended) – 50 g;
Salt - half a teaspoon
Dark pepper - to taste

Cooking time: 45 minutes

The nutritional value:

Carbohydrates 5.2 g
Proteins 4.9 g
Fats 8.5 g
Calorie content 125 Kcal

Making the sauce:

1) Peel the onion. Form it into small squares or slices. Place butter in a frying pan and melt it.

2) When the oil becomes watery, add the onion and fry it until translucent.

3) Wash and peel the mushrooms as needed. Chop the champignons not very finely.

4) Pour the mushrooms into the pan and simmer. Then sprinkle the food with salt and pepper. Mix everything and continue cooking until our mushrooms acquire a light brown color.

5) Place cream and sour cream in a frying pan. Cook until done, remembering to stir the portion.

6) Finely chop parsley and dill. Crumble into the sauce and stir everything.

7) Turn off the stove and simmer the sauce for about 5 minutes. Remove from heat and cool the sauce, pass it through a blender, although you can use it that way.

Mushroom sauce is ready!

Mushroom sour cream sauce with cheese

Ingredients:

Champignons – 300 gr;
Sour cream – 150 gr;
Cream – 150 gr;
Vegetable oil – 4 tablespoons;
Onion – 1 head;
Hard cheese (which melts perfectly) – 100 g;
Salt – 1 teaspoon;
Ground black pepper – 1 teaspoon;
Oregano seasoning – 1 teaspoon;
Lemon juice – 1 teaspoon.

Cooking time: 40 minutes

The nutritional value:

Carbohydrates 5.8 g
Proteins 5.4 g
Fats 15 g
Calorie content 173 Kcal

Oregano seasoning (oregano, dried, crushed)

Making the sauce:

1) Peel the onion and cut into small cubes. Pour vegetable oil into a frying pan and add onions.

2) Salt and season the dish with black pepper. Fry the onion over low heat until soft.

3) We wash the mushrooms and clean the caps. Mode the champignons into medium slices, add them to the onion. We mix our products, wait until all the water from the mushrooms evaporates.

4) Add sour cream and cream. Sprinkle in Oregano and mix everything. Cook the sauce until thickened.

5) Grate the cheese on a small grater and pour it onto a dish. To prevent the cheese from turning into a single lump, quickly mix everything.

6) Remove from heat and sprinkle everything with lemon juice, stir.

The sauce is ready!

Chef tricks

To thicken the sauce, add a few tablespoons of flour to the dish. Before combining the flour with the ingredients, you can first fry it in a frying pan without oil and water. Then the flour will give the dish an unusual nutty taste.

It is better to use hard cheeses for the sauce. Parmesan cheese, which melts quickly when heated, is perfect.

It is recommended to take butter as fat as possible for preparing mushroom gravy. Then the sauce will be rich and fragrant.

The uniqueness and spiciness of the mushroom sauce is given by different spices, for example, Oregano or Rosemary.

It is better to cut the mushrooms into medium pieces. During the frying process they will be extinguished and will be of the smallest size.

For hot dishes and side dishes, it is recommended to serve the sauce warm. When cool, it is perfect for sandwiches. But then it is better to prepare the gravy in vegetable oil rather than butter.

Sour cream and mushroom sauce

Saturday, March 5, 2016

Unusually fragrant mushroom sauces are a good addition to a wide variety of home cooking dishes. Potatoes, stewed vegetables or meat will turn out even tastier if you flavor them with this additive. The tender sour cream and mushroom sauce, the recipe for which I will share with you now, can also be served with pasta, porridge or cauliflower. It takes little time to make, but the result will pleasantly surprise you with its taste and smell.

Absolutely, you can create mushroom sauce from virtually all mushrooms, but I like the snow-white ones the most. Moreover, specifically in dried form, they are the most fragrant and have an even more intense taste. If you don't have snow-white dried mushrooms, use what you have on hand.

When making mushroom sauce, it is important to keep in mind that you should not add spices and herbs with a rich taste, otherwise they will simply overwhelm the unique smell of mushrooms. But almost a pinch of ground nutmeg steamed with black (possibly white) pepper, on the contrary, will highlight the flavor and aromatic individuality of the finished sour cream and mushroom sauce.

Ingredients:

Making a dish step by step:

The recipe for this ordinary, but very tasty sauce includes the following 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 more watery sauce), onions, refined I need sunflower oil, wheat flour (any type), a pinch of ground nutmeg and dark pepper, and also salt.

First, you need to carefully wash the sand (especially if the mushrooms are store-bought) from the dried mushrooms, then fill them with about a glass of water and cook over medium heat until soft (20-25 minutes). If you soak the mushrooms, for example, overnight (that is, in the dark) , you will need to cook them for almost 5-7 minutes.

Meanwhile, pour vegetable oil into a suitable frying pan and heat it. Peel the medium onion and cut into small cubes. Place chopped onion in hot oil. Fry it over medium heat, stirring occasionally so as not to burn.

When the onion turns golden, add a tablespoon of wheat flour to it.

Mix everything and let the flour become creamy in color - this way we will get rid of the corresponding floury taste, which will be replaced by a pleasant nutty smell.

Next, pour 100 ml of boiling water, mix everything and let it simmer for a few minutes.

During this period of time, dried mushrooms were boiled. They need to be removed from the broth and cut into medium pieces if you are grinding the sauce with a blender. If you wish, you can throw in the mushrooms, then they need to be cut quite finely.

Add pieces of mushrooms to the onion-flour base and pour 100-150 ml of mushroom broth there.

Simmer everything under the lid over low heat, stirring occasionally. When most of the water has evaporated, remove the pan from the heat. Salt and pepper to taste, add a pinch of nutmeg.

Add sour cream to the mushroom sauce and mix everything vigorously. Return the pan to the heat and quickly heat everything up, stirring constantly. It is important not to let the sour cream boil, otherwise it may curdle. This sauce contains flour, thanks to which the sour cream does not have to curdle, but is it not enough?

In fact, the sour cream and mushroom sauce is ready - you just need to let it cool. But you can eat this sauce warm - in any case it will be delicious.

I like my mushroom sauce to be smooth and almost homogeneous, so I puree it using an immersion blender. But this is a matter of taste - you can throw the mushrooms in whole pieces, as I said above.

Transfer the cooled or still warm sour cream and mushroom sauce into a gravy boat and serve as a tasty and fragrant addition to appetizers and side dishes.

This sauce goes well with pasta, cereals, potato dishes, meat and poultry. Well, just on a slice of fragrant homemade bread, it always comes to the fore!

Sour cream and mushroom sauce

The taste of the sauce is creamy and mushroom with a slight sourness. This sauce goes perfectly with chicken, potatoes (mashed potatoes, boiled potatoes, fried potatoes), and pasta.

Ingredients for “Sour cream and mushroom sauce”:

Onion - 1 pc.
Champignons – 100 g
Vegetable oil - 2 tbsp. l.
Water – 120 ml
Sour cream – 200 g
Salt - to taste

Production time: 10 minutes

Number of servings: 4

Nutritional and energy value:

Ready meals
kcal 741.5 kcal	proteins 11 g	fat 71 g	carbohydrates 15.7 g
Portions
kcal 185.4 kcal	proteins 2.8 g	fat 17.8 g	carbohydrates 3.9 g
100 g dish
kcal 142.6 kcal	proteins 2.1 g	fat 13.7 g	carbohydrates 3 g

Recipe for “Sour Cream and Mushroom Sauce”:

Finely chop the onion and mushrooms.
Place the onion in a frying pan or saucepan with vegetable oil and fry until softened, add the mushrooms and simmer for 3 minutes under the lid.
Add water, cover with a lid and simmer for another 5 minutes over low heat.
Remove the lid and simmer until the water evaporates.

Place the mushrooms in a bowl, add sour cream, mix well.
You can also pass the mushroom mass through a blender, then you will get the most homogeneous sauce mixture.

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