Pasta with mushrooms

We offer a very quick recipe for making spaghetti Bolognese with mushrooms.

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This soup has a very multifaceted taste and wonderful smell. Ravioli is prepared in the form of croutons with...

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A summer-like, fragrant and colorful dish, savory and satisfying.

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Shells (or alternatively cannelloni), stuffed with chicken, ham and mushrooms, covered.

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To make this pasta casserole, you need to cook mushroom soup.

You can use any mushrooms for this dish; it turns out very satisfying.

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When we prepare this pasta, we have in front of our eyes Perov’s delightful painting “Hunters of .

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“Boscaiolo” in Italian means “forester, lumberjack.” And where there is a forest, there are mushrooms. In the traditional version.

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If you are preparing pasta for the whole family, including children, either evaporate the wine longer, or.

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The recipe for this dish was told to us by Giuseppe D'Angelo, the culinary chef.

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The recipe was invented and prepared in our editorial kitchen by Masha Sorokina, a popular food blogger and.

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The wide, flat pappardelle pasta holds the creamy sauce unsurpassed, and the sauce absorbs perfectly.

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This sauce recipe has been around for a couple of years now. I no longer remember what was the inspiration for its creation. .

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Pasta with mushrooms

Pasta, or as we are usually told - pasta, world-famous dough products, the calling card of Italian cuisine.

In the old days, not enough people knew that there are incomparably more types of pasta than are sold in a Russian store, where the assortment is limited to pasta, shells and horns.

Typically, we refer to packaged dried pieces of dough made from wheat flour as paste. But pasta is not limited to just wheat flour, it can be made from rice flour, starch, flour of various legumes, etc. In addition, pasta is not only dried; often when cooking at home, the dough is not dried, but freshly prepared dough products are used.

But pasta is just a dough made from flour and water. Ordinary unleavened dough. The taste of pasta is first determined by the sauce or additives with which the pasta is served, for example, pasta with ham. Making the sauce is the essence of pasta.

Pasta sauce is what turns the dough into a savory dish. Usually, how to cook pasta is no problem for anyone. You just need to cook the pasta. In large quantities of well-salted water. The cooking time for the pasta is indicated on the package, unless it is made from low-quality flour and water.

Pasta sauces can be different. Various ingredients, cooking methods, a wide range of thicknesses - take your pick. Typically, the thickness of a sauce is determined in part by the type of pasta the sauce is being made with. For a watery sauce, use curly pasta, with a grooved surface or even a complex structure.

This paste holds watery sauce much better. Well-known sauces, for example, Bolognese sauce - one of the best meat sauces, pesto sauce according to this recipe: a cool and incredibly tasty sauce made from Parmesan and basil - will not leave anyone phlegmatic. The thickest sauces, or even the consistency of the ingredients, often prepared using complex technology and without adding water, mix well with almost any pasta. For example, mushroom sauce can be prepared to virtually any thickness.

It so happens that we generally use no more than 5 types of pasta at home.
For soups, small pasta filini. For a sauce like bolognese or amatriciana, use fusilli or capellini pasta. Naturally - spaghetti. But our favorite pasta, which is ideal for most sauces, is penne. Short diagonally cut tubes of paste, similar to a pen for writing. In fact, penne is from penna, which translates to “feather.” Pene with a ribbed surface - Rigate (ribbed), one of the most beloved types of pasta. We really like pasta with mushrooms, namely spaghetti with mushrooms. Usually, if it's in season, we cook regular fried mushrooms, or fried mushrooms with onions. And we use them as a sauce for pasta. Pasta with mushrooms is absolutely delicious, just like potatoes with mushrooms or pizza with mushrooms. Mushroom pasta - with fried champignons and onions.

Ingredients for pasta with mushrooms

Pasta (penne, fusilli) 250 g
Mushrooms (champignons) 6-7 pcs.
Onion 1 piece
Garlic 1-2 cloves
Olive oil 3-4 tbsp. l.
Salt, ground dark pepper Spices

How to cook pasta with mushrooms

Pasta with mushrooms, the recipe for which I will give, is an ordinary dish and does not require any special skills. The freshest champignons are needed, taking into account that the mushroom season has ended or has not yet begun. And champignons are always on sale. You need a good pasta, preferably a small one - penne, fusilli. In general, I think that regular spaghetti pasta will do.

Fresh champignons needed

Chop all the mushrooms. Peel a large onion and cut into large strips

Fry 1-2 peeled garlic cloves in olive oil

Fry chopped onion in prepared oil

When the onion begins to turn golden, add the chopped champignons.

Facts about the recipe

Exit:	2 Servings
Calories:	–
Calorie calculator
Preparation:	10 min
Manufacturing:	20 minutes
Prepared for:	30 min
Kitchen:	Italian Cuisine
Recipe tags:	vegetarian dishes Italian cuisine recipes with mushrooms frisky recipes with mushrooms
Recipe creator: Sergey Dzhurenko

maria: Sergey! I also just made your penne with mushrooms. It turned out unsurpassed, but for absolute authenticity (Italian), chanterelles or snow-white (Italian) would be perfect.
In the summer, I will create your penne specifically with chanterelles. I ate this pasta more than once in Italy - but without Parmesan. It seems to me that in this pasta with mushrooms it is possible to do (and even better to do) without Parmesan, but add the beloved parsley to the fried mushrooms that Italians love.

Pasta with mushrooms - the best recipes. How to cook pasta with mushrooms correctly and deliciously.

Pasta with mushrooms - general principles and methods of production

The name “pasta” in our minds is strongly associated with Italy and Italian cuisine. Indeed, this dish was born in Italy, but it is successfully used by various peoples - everyone liked it. Pasta is adored even in vegetarian cuisine.

Pasta has been popular in Russia for a long time. This dish is used in daily life. But the individuality of the pasta is that by using different sauces and spices, you can get completely different unique tastes. The advantages of pasta are its low cost, speed of production and the ability to store a pack of pasta for quite a long time.

Mushrooms make the dish unusual and special. They enhance the nutritional value of the dish, allowing you to be satisfied with a small portion. “Forest meat” is what nutritionists call mushrooms, hinting at their ability to quickly satisfy hunger.

Pasta with mushrooms – preparation of goods

Since pasta is an Italian dish, it is better to eat pasta made in Italy. In general, Russian spaghetti, made from wholemeal hard wheat flour, is no worse. By the way, such pasta does not make you fat!

If cheese is used in a recipe, preference should be given to hard varieties. Parmesan or grano padano is what you need.

Olive oil is usually used as a fat for sautéing.

Mushrooms for pasta can be those that are usually stewed or fried: champignons, oyster mushrooms, white mushrooms, chanterelles, honey mushrooms and some others. Before production, they must be carefully washed and cut.

Pasta with mushrooms - preparing dishes

The utensils used for making pasta are thick-walled. If this is a frying pan, then it must be large, with high sides and a lid. The thick walls of the cookware will allow food to heat evenly and not burn. The deepest dishes are needed so that the dish fits completely in it, and there is an opportunity to mix it. A lid is needed for a uniform simmering process.

Pasta with mushrooms - the best recipes

Recipe 1: Pasta with mushrooms and cheese

The recipe for the dish is quite simple. All ingredients are available. This dish can be prepared for dinner, but if decorated before serving, it can also become a special treat.

Ingredients

300 grams of hard wheat spaghetti, 300 grams of champignons, 200 ml of cream, 2 cloves of garlic, 150 grams of hard cheese, margarine for frying mushrooms, 2 tbsp. spoons of dry snow-white wine.

Manufacturing method

Melt margarine in a thick-bottomed frying pan. Fry the champignons cut into slices and finely chopped garlic. Add wine, cream and spices. Reduce heat to low and simmer until cooked. Cook spaghetti in salted water as directed on the package. Drain the water, add the spaghetti to the mushrooms and simmer for a few more minutes. When hot, divide the pasta into bowls and sprinkle grated cheese on top. If you stir the dish immediately, the cheese will melt slightly.

Recipe 2: Pasta with mushrooms and prosciutto

In the autumn or winter, when the body requires more satisfying dishes, pasta with Italian dry-cured ham (prosciutto) and mushrooms would be very useful. The unusual combination of these two parts gives the dish an excellent taste and specific smell.

Ingredients

A pack of Italian spaghetti (about 460 g), 600 g of mushrooms (you can use white, chanterelle, shitake, honey mushrooms or a mixture of them), 100 g of prosciutto, 1 onion, 1 trunk (small) of celery, 1 carrot, 2 tbsp. spoons of olive oil, ¼ cup of vegetable broth, ¼ cup of water, ½ cup and another 2 tbsp. l. cream, ground dark pepper and salt (preferably sea).

Manufacturing method

Heat olive oil in a large, thick-bottomed frying pan. Place finely chopped onion, celery, prosciutto and carrots in a frying pan. Sauté until the onion turns golden and the vegetables become soft. On medium heat it will take no more than 7 minutes. Place the vegetables in a deep saucepan with a thick bottom. Add chopped mushrooms, vegetable broth and water, add salt and pepper and reduce heat to low, simmer for 30 minutes (covered) until the mushrooms are completely soft. At this time, you can cook spaghetti in another pan. To do this, bring cool water in a saucepan to a boil, add some salt, add spaghetti and cook for as long as indicated on the package packaging. Place the finished spaghetti in a colander and allow the broth to drain completely. Heat the cream in a small saucepan. When they are ready to boil, they are removed from the heat. Spaghetti is placed in a bowl, mushrooms stewed with prosciutto and cream are added. Everything is carefully mixed and served to the table.

Recipe 3: Pasta with oyster mushrooms

The recipe is simple. If you get up a little early, you can pleasantly surprise the whole family by serving this wonderful dish for breakfast.

Ingredients

500 g (pack) of Italian spaghetti (for example, Sorenti is excellent), 200 g (pack) 15% cream, 500 g oyster mushrooms, 1 medium onion and half a carrot, butter for frying.

Manufacturing method

Sauté finely chopped onions and carrots. At this time, cook the spaghetti; it is better to undercook it a little and throw it into a sieve. Add mushrooms to the carrots and onions in a frying pan and fry for 7-10 minutes. Now pour the cream into the pan. When they boil, add the spaghetti on top and, stirring gently, simmer the dish for about 5 minutes. Turn off the heat, cover the pan with a lid and let the pasta steep for about two minutes.

Recipe 4: Italian fettuccine pasta with mushrooms

If you want to try pasta with mushrooms according to a true Italian recipe, then this is just what you need. The Italians call this tasty and satisfying dish fettuccine alla boscaiola pasta (forester's pasta).

Ingredients:

400 gr.
fettuccine pasta; 100 gr.
champignons; 200 gr.
green peas (they can be fresh or frozen); 50 gr.
butter and olive oil; 2 cloves of garlic;
2 onions;
100 gr.
snow-white dry wine; 100 gr.
minced veal; 80 gr.
parmesan cheese; pepper and salt to taste.

Manufacturing method:

1. After peeling the onion and garlic, chop them. After washing the mushrooms, dry them briefly with a cardboard towel and chop them finely.

2. Melt half the butter in a frying pan and add olive oil to it, fry the onion and garlic until transparent. Then add the minced meat with mushrooms and fry with constant stirring for about 5 minutes, then add green peas, pour in the wine and continue cooking until almost all the water has evaporated (without forgetting to stir). At the end, add salt and pepper.

3. Bring lightly salted water to a boil and boil the pasta in it. Then, throwing it in a colander, let the water drain well. Then season the pasta with the other half of the butter, mix it with the sauce and serve, sprinkled with grated Parmesan.

Recipe 5: Plain pasta with mushrooms

It will only take you about half an hour to make the pasta given to us, so it can become a beautiful dinner for your family. There is no doubt that this fragrant and tasty dish will please everyone in your household.

Ingredients:

300 gr.
spaghetti; 300 gr.
champignons; 200 ml cream (15%);
2 cloves of garlic;
150 gr.
parmesan cheese; 50 gr.
snow-white dry wine; drain oil for frying mushrooms.

Manufacturing method:

1. After washing the mushrooms, dry them briefly with a cardboard towel and cut them into thin slices, also cut the garlic into thin transverse slices and lightly fry them together in butter. Then, adding cream with wine and spices to taste, simmer until done.

2. After boiling the spaghetti in lightly salted water and carefully draining the water, add it to the frying pan with the mushroom sauce, mix well and simmer the contents of the frying pan over low heat for a couple of minutes.

3. Place the spaghetti on plates, sprinkle each with grated cheese and serve.

Recipe 6: Italian pasta with mushrooms, tomatoes and Parmesan

The recipe for pasta with mushrooms given to us is not at all complicated, but the dish turns out simply delicious and delicious.

Ingredients:

200 gr.
pastes; 100 gr.
champignons; 1 onion;
3 tomatoes;
2 cloves of garlic;
50 gr.
parmesan cheese; 50 gr.
olive oil; salt with ground black pepper, oregano, basil to taste.

Manufacturing method:

1. After peeling the garlic, cut it lengthwise into 4 parts. Peel the onion and chop it finely. After washing the champignons and drying them briefly with a cardboard towel, cut them into not very small slices.

2. Pour olive oil into a frying pan, heat it well and fry the garlic in it until golden brown. Then remove the garlic from the oil and add the onions and mushrooms to the pan, add salt and pepper and fry the mushrooms and onions.

3. Scald the tomatoes with boiling water so that the skin can be removed more easily. Cut them into small cubes, put them in a frying pan with onions and mushrooms and simmer everything until tender, adding salt and pepper at the end of simmering, also adding oregano.

4. After boiling the pasta in lightly salted water until tender and draining it in a colander, let the water drain thoroughly.

5. After thoroughly washing the basil leaves and tearing them with your hands, add them to the mushrooms with onions and tomatoes, then add the prepared paste and mix everything well. After removing the pan from the heat, add the grated cheese to the dish and mix everything well again. Before serving, also sprinkle each plate with cheese and basil.

Pasta with mushrooms - useful tips from experienced chefs

To prepare pasta, you should take 1 liter of water per 100 grams. pasta They should cook freely in the pan, and not be crowded there - this is one of the basic rules for successful pasta making.

If your goal is al dente pasta, you can find doneness by breaking it. If you see a narrow snow-white line or snow-white dots in the middle of the broken paste, you know that the readiness stage has not yet arrived. Once you see that the paste has a uniform translucent yellowish color at the break point, you can drain the water, add sauce and serve the dish.

When cream is added to the mushrooms, the heat should be turned off. This way the cream won’t thicken and the dish won’t burn. In this case, the cream will remain watery. After adding cooked spaghetti to the dish, turn on the heat and finish preparing the dish.

The pasta should be cooked until half cooked. It reaches readiness together with the mushrooms.

The best recipes for pasta with mushrooms

Pasta with mushrooms

Savory pasta with mushrooms, covered with a tender crust after baking, is a stylish dish that will suit any dinner. To make homemade pasta with mushrooms more satisfying and fragrant, you can add ham or smoked chicken. And if you like fish, try it.

Spaghetti with mushrooms in creamy sauce

This is a simple and appetizing dish that does not require a lot of effort to prepare. Instead of champignons, you can use any other mushrooms. It is worth considering that wild mushrooms take longer to cook.

Conchiglioni stuffed with cabbage and mushrooms

Conciglioni are huge shells and pasta for stuffing. This savory Italian pasta can be prepared with a variety of insides. We would like to suggest making conciglioni stuffed with cabbage and mushrooms.

Pasta with chicken and mushrooms in creamy curry sauce

Tender, juicy pasta with chicken and mushrooms in a creamy curry sauce is a savory and satisfying dish that doesn’t need a side dish. You can prepare pasta with mushrooms and chicken in just half an hour, and it’s best served with grated cheese.

Spaghetti Bolognese with sausage and mushrooms

Before serving, we recommend sprinkling the spaghetti with grated Parmesan cheese and garnishing with basil.

Pasta casserole with mushrooms and MAGGI® seasoning

If you add pieces of chicken, bacon or vegetables to the casserole, the dish will become more satisfying.

Tagliatelle with curd sauce and mushrooms

The dish will be most fragrant if you cook it with wild mushrooms. When serving, garnish with basil and pine nuts.

Penne with chicken and mushrooms

Penne with chicken and mushrooms is a wonderful dish originally from Italian state cuisine. Penne pasta has a special charm and looks indescribably presentable and appetizing on the table.

Ravioli with mushrooms

You can use cheese, vegetables, spinach, and mashed potatoes as insides. The traditional sauce for serving ravioli is ketchup, but Pesto sauce is perfect for ravioli with mushrooms.

Pasta with chicken, nuts and mushrooms

The taste of the dish will be brighter if the walnuts are first fried, then chopped and added to the dish. You can also add roasted pine nuts.

Pasta with chicken, champignons and cream cheese

Cook chicken with champignons in a delicate creamy cheese sauce with pasta. This dish is an ideal solution for family lunches, friendly get-togethers and {romantic} dinners.

Farfalle with chicken and mushrooms in creamy sauce

For a contrast of taste and color, add 100 g of finely chopped ham.

Spaghetti with zucchini, mushrooms and peas

Look how easy it is to make delicious pasta! Spaghetti with zucchini, mushrooms, peas and thyme, served with sauce and Parmesan cheese. MAGGI® Golden Broth with chicken guarantees a good taste and smell. Serve with breadsticks.

Pasta casserole with ham and mushrooms

You can prepare a simple pasta casserole in the oven in less than an hour. While frying the main ingredients, add one chopped onion or one clove of garlic: this will make the casserole with pasta and ham even tastier. And next time try a casserole from.

Pasta with mushroom sauce

A light and delicate mushroom sauce that goes well with any type of pasta. Try adding a few finely chopped fried mushrooms and peppers into it. Also rate.

Pasta with chicken and champignons

For the richest flavor and color, add 1 teaspoon of curry seasoning and 2 tbsp. spoons of sour cream.

Italian cuisine is distinguished by its unique simplicity, small but very high-quality range of products and ideal taste. One of these masterpieces that is easy to prepare at home is pasta with mushrooms. So fragrant and tasty that you will definitely want more.

How to create this 2nd ideal?

Pasta:

must be made from hard wheat. Their highest class is indicated by their rough surface - thanks to the presence of “pores” they are saturated with sauce and will not allow it to drain;

it is worth cooking strictly according to timing until “al dente”, when they are ready, but not overcooked, slightly hard;

Once ready, add olive oil or butter, but under no circumstances douse it with cool water.

Mushrooms.

They usually use champignons (they can be found in any hypermarket), but you can take what you have on hand and experiment.

It is better not to wash this product, but to wipe it with a cardboard towel to remove debris, otherwise it will absorb excess water and release a lot of water during frying.

The usual ones are cream, Parmesan cheese, pepper, herbes de Provence, the most unusual ones are tomato, pesto, soy.

Our step-by-step recipes with photos will help you prepare pasta quickly and easily. The process will be interesting, and the result will outshine expectations.