Pasta with mushrooms in creamy sauce

Pasta with mushrooms in creamy sauce

Pasta with mushrooms in a creamy sauce is a popular Italian recipe that's easy to recreate in your own home kitchen. The dish will be especially tasty if you use wild mushrooms; they are even more aromatic than ordinary champignons and oyster mushrooms.

Any mushrooms that are available are suitable for the sauce: generous snow-white mushrooms, chanterelles, and fly mushrooms. You can, of course, use champignons, but with wild mushrooms it will be a hundred times tastier. Mushrooms collected in the forest must be boiled in advance. Champignons can be immediately fried with onions.

Cream is suitable with a fat content of 15 to 20%. They thicken perfectly and do not curdle, the sauce comes out tasty and not too oily. As for the choice of pasta, fettuccine is ideally mixed with creamy mushroom sauce - they look like long ribbons laid in the form of nests. The surface of the fettuccine is a little rough, so the sauce practically envelops them and stays well on the surface. If you can’t find them, then use spaghetti, which is certainly of good quality, made from hard types of wheat; they remain dense when cooked.

Ingredients

• spaghetti or fettuccine – 200 g
• wild 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 dark pepper - to taste
• parsley - for serving

Manufacturing

Let's start with mushrooms. If you just brought mushrooms from the forest, then sort, peel, wash, trim the stems and chop into slices (you can throw small specimens whole). Then boil the mushrooms in salted water for about 40-60 minutes until tender. This time I used flywheel mushroom. I had previously boiled and frozen the mushrooms, all I had to do was defrost them for half an hour at room temperature (if there is a lot of ice, then discard them in a colander to drain off the excess liquid). If you plan to cook pasta with mushrooms, skip this step.

Immediately place a pan of water to boil the pasta, add salt. While it is boiling, prepare the sauce at the same time. A large frying pan will be useful for you - choose a wide and deep frying pan so that it can accommodate both the sauce and the pasta for the next meal. So, heat the butter in a frying pan and add a spoonful of vegetable oil. Cut the onion into cubes and sauté in oil, in other words, fry it until soft and transparent.

Add mushrooms to softened onions. Continue to fry everything together for about 15 minutes, over high heat, stirring. The mushrooms should lose water 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 very dense. If necessary, add a little boiled water to it and cook for a few more minutes.

In the meantime, the water in the pan for boiling the pasta should already be boiling. Pour spaghetti or fettuccine into it and cook according to the manufacturer's instructions indicated on the package. But keep in mind that the pasta does not need to be fully cooked - it will “cook” already in the pan with the sauce. In my case, it took 7 minutes for the fettuccine to be al dente, in other words, a little undercooked. Transfer the pasta to the pan with the creamy mushroom sauce.

Warm everything together for a few minutes so that both the pasta and the sauce get 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 watery.

Fettuccine with mushrooms in creamy sauce is ready! Serve in portions, top with grated cheese (use Parmesan as standard) and freshly ground black pepper. You can decorate with parsley or basil.

Recipes for pasta with mushrooms in creamy sauce

Pasta is usually associated with Italy and is the Italian state dish. There are several theories, according to the first - pasta was brought to Italy from China by the traveler Marco Polo, according to another - products made from hard types of wheat originated in Central Asia, and later Arab merchants brought them to Italy. Regardless of origin, pasta has gained wide popularity not only on the Mediterranean coast of Italy, but throughout the world, including our country.

Cooking pasta correctly

Traditional recipe for making creamy mushroom sauce

Mushrooms occupy one of the first places in the base for pasta sauce. During the mushroom season, champignons can be replaced with other mushrooms; oyster mushrooms and chanterelles are great, and snow-white mushrooms will sound worthy in the sauce. Please note that wild mushrooms require the most painstaking heat treatment. Eating them can only be done if you are sure of what mushrooms are on your table, by whom, where and when they were collected.

Before using it to make food, review the collected collection twice. Let's look at a simple and delicious recipe for a creamy sauce with champignons, which will appeal to adults and children and will be appropriate during any meal.

We will need the following ingredients:

• 500g. Champignon;
• 0.5l. (10-20%) cream;
• 50g. cheese;
• Spices: Italian herbs, salt, dark ground pepper;
• Olive oil;
• A sprig of fresh basil.

Traditional recipe for making creamy mushroom sauce

Manufacturing:

1. Let's move on to the sauce. Prepare the mushrooms, thoroughly wash and chop. It's hard to believe, but the type of tenderloin can change the taste of the dish as a whole. Italian chefs recommend cutting champignons into medium slices for pasta; if the mushrooms are small, it’s enough to cut them in half or throw them whole.
2. Chop the onion and fry for no more than 5 minutes until golden brown in a preheated frying pan with olive oil (you can, as before in the recipe, replace it with sunflower oil).
3. Add the champignons to the frying pan and fry for 7-10 minutes until the water has completely evaporated. The heat should be reduced slightly until the mushrooms are slightly fried.
4. Add cream, bring to a boil and simmer for at least 3-5 minutes over low heat. The level of fat in the cream will not play a significant role in the taste, but it can affect the thickness of the sauce. Don't let the sauce thicken too much. Don't forget to stir.
5. Add salt, pepper, Italian herbs to taste, and at the very end add a spoonful of grated Parmesan cheese. After the cheese has melted until smooth, you can turn off the stove. The sauce is ready.
6. Next, combine the previously boiled pasta and sauce and mix. To serve, place the dish on plates. Crush the pasta on top with the remaining grated cheese; you can also garnish with a sprig of basil.

Recipe for creamy mushroom sauce with wine

For a special occasion, such as the arrival of guests or a romantic dinner, there is another option for making a creamy mushroom sauce for pasta. In this recipe, the highlight is the addition of 1/4 glass of dry snow-white wine, which mixes well with the ingredients indicated below and will add the desired piquancy to the dish.

Let's move on to the ingredients:

• 400-500 g. champignons;
• 2-3 pcs. onion;
• 0.5 l. cream 20%;
• ¼ glass of snow-white dry wine;
• Salt;
• Ground black pepper;
• Dry Italian herbs;
• Garlic;
• Parmesan cheese 50 gr.;
• Butter.

Recipe for creamy mushroom sauce with wine

Step-by-step production:

1. Boil the pasta using the same method indicated above and set it aside for a while.
2. Throw a small piece of butter into a hot frying pan and add olive oil.
3. Peel a couple of cloves of garlic. Attention! You shouldn’t crush the garlic through a garlic press, just crush it with a knife and add it to the frying pan with melted butter. After frying the garlic for 2-3 minutes, remove it from the pan.
4. Place the cooked, specifically washed, dried and sliced ​​mushrooms into a frying pan. After the juice from the mushrooms has evaporated, which is about 7-10 minutes, add the onion to the frying.
5. When the ingredients become golden brown, it’s time to add salt and pepper to taste. It is important not to overdo it with salt. It’s better to add little salt, because Parmesan cheese will be added to the sauce.
6. Next, add dry white wine. After a couple of minutes, the alcohol will disappear, leaving the desired sourness and attractive smell.
7. The next step is to add cream. Stirring the sauce, cook it over low heat for about another 10 minutes. Another small life hack. If the sauce is very thick, you can thin it. An ideal option for dilution would be the water in which the pasta was cooked. Just don’t forget to throw in the glass after you drain the pasta in a colander. After adding water, simmer the sauce for a few minutes.
8. Add seasoning. Italian herbs usually contain such spices as oregano and basil, as well as savory, dried lemongrass, thyme, etc. Provencal herbs have an even greater variety of spices: rosemary, basil, thyme, sage, peppermint, garden savory, oregano, marjoram. Add one of the seasonings of your choice, just a small pinch is needed to truly highlight the flavor.
9. The finishing touch will be adding about one tablespoon of grated, tender, Parmesan cheese with a beautiful aftertaste to the sauce. Leave the sauce to simmer over low heat for a few more minutes.
10. Next, add the pasta to the sauce and mix gently. The sauce should saturate the pasta, covering it one hundred percent. Afterwards, let the dish boil, turn off the heat.

The prepared pasta should be served hot, immediately after turning off the heat, to avoid getting soggy and sticking. If guests are delayed or dinner is postponed for some time, it is better not to combine pasta and sauce in advance, but to create it right before serving.

After making the first pasta with mushrooms in a creamy sauce, you will make sure that the entire process, from preparing the water for boiling the pasta to serving the finished dish on the table, does not take much time, and the dish comes out very tasty and satisfying.

Individual pasta making

Italians call any pasta that is served with sauce pasta. Usually 3 types of pasta are prepared:

Individual pasta making

1. Fresh - only cooked, in other words from undried dough;
2. Hard – made from hard wheat flour and dried;
3. Stuffed - pasta stuffed with meat, ham, cottage cheese and other products.

Now we will talk about dishes prepared from hard pasta.

Pasta with mushrooms in creamy sauce is a cool dish that won’t take much time to prepare and will immediately decorate your meal with Italian motifs. For production, you will need products that can often be found in any kitchen: pasta from hard wheat, cream, cheese, seasonings, herbs.

The only indispensable ingredient will be the freshest fragrant mushrooms - champignons, which can be found at the farmers market or in a nearby hypermarket. Despite the simplicity of the dish, there are still certain secrets to making pasta with mushrooms in a creamy sauce.

Selection of pasta, spices and kitchen utensils

The following types of pasta are more successfully mixed with creamy mushroom sauce: Fettuccine, Tagliatelle or traditional Italian pasta in the form of a Fusilli spiral; feathers or horns are also suitable. The main requirement: pasta must be made from hard wheat.

You can cook any type of pasta with different sauces, but you need to keep in mind the generally accepted rule: the thicker and shorter the pasta, the more you need to thicken the sauce. The correct ratio of sauce and pasta is one of the fundamental points that cannot be neglected. Otherwise, the sauce will simply drain from the pasta or, on the contrary, there will not be enough water to saturate the pasta.

When choosing spices for pasta with creamy mushroom sauce, dark ground pepper, garlic and a little dry Provençal or Italian herbs are great. This will be enough to give a subtle smell and highlight the delicate taste of mushrooms simmering in cream.

To make it from kitchen utensils, you will need a fairly large saucepan with 5-7 liters of water, so that the pasta does not stick together, they need to be cooked in a large volume of water, and also specifically for the sauce - a frying pan with high sides and a lid.

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Italian pasta with mushrooms in creamy sauce

Italian pasta with mushrooms in creamy sauce

Italian Pasta with Mushrooms in Creamy Sauce is the 2nd mushroom pasta on my culinary website. As you have seen, I am an absolutely big fan of Italian pasta with different sauces , although I eat it quite occasionally due to its high calorie content, which is a shame; sometimes this delicacy is not enough for us. But my young man eats it with constant frequency, so here’s another miracle recipe for you!

Content:

1. Few interesting things.
2. Ingredients.
3. Video recipe!
4. Expanded recipe with photos.
5. Laconic step-by-step recipe.
6. Results and conclusions.

Italian pasta with mushrooms in creamy sauce is the most traditional option with cheese, without adding unique ingredients, but not the least tasty. The first was creamy pasta with mushrooms and Cherry tomatoes, I highly recommend looking at its recipe with photos, because pasta with mushrooms and cream is good in any version.

A huge advantage in making almost any paste is speed. If you are still wondering what to cook for dinner quickly and deliciously, then be sure to try Italian dishes. And in addition, I will give you links to other various dishes that can be prepared in a short time: in 10 minutes , in 15 minutes , in 20 minutes and in 30 minutes .

But for now let's talk about Italian dishes! So, Italian pasta with mushrooms - recipe with photo.

Ingredients

• pasta – 200 g (I used Farfalle or Spaghetti)
• mushrooms – Champignons – 200 gr
• onion – onion – 1 pc.
• garlic – 2 cloves
• cheese – Parmesan – 60 gr
• cream – 20% – about 150 g
• vegetable oil – olive
• thyme – can be used dried
• sea ​​salt
• dark pepper

Manufacturing method

First, I will present to your attention a video recipe from my YouTube channel ! Don't forget to subscribe, there's a lot of exciting stuff there!

Italian pasta with mushrooms in creamy sauce: video recipe

Step-by-step recipe with photos

Italian pasta with creamy sauce and mushrooms is prepared very quickly and simply. First, let the pasta cook. I took Farfalle, bows, but you can choose any good quality Italian pasta. I have already said in a detailed article how to choose and cook pasta , follow this guide.

While the pasta is cooking, peel the onions, garlic and mushrooms. I recommend a very cool life hack article - how to quickly peel garlic using 2 methods: one clove at a time or a lot at once. Chop the onion finely and the mushrooms into thin slices, first cutting each one in half or into quarters. The creamy sauce with mushrooms mixes perfectly!

Place a frying pan over medium heat, add olive oil and wait for it to heat up. Press the clove of garlic with the flat side of a knife to release the juice and throw it into the frying pan. Fry for 20 seconds on each side, then take it out and throw it away - this is how we prepared the garlic oil, now the creamy sauce for the pasta will be saturated with the most delicious smell of garlic. Throw in the chopped onions and fry until translucent and golden brown, stirring constantly.

Italian pasta with mushrooms in a creamy sauce naturally involves the addition of mushrooms, in our case Champignons. Place thin slices on the onion, increase the heat slightly and, stirring occasionally, fry the mushrooms until the water has completely evaporated, add salt, dark pepper and thyme, and then fry for a couple more minutes until a bright blush appears. While the mushrooms are frying, grate half the Parmesan cheese on the smallest grater.

It's time for the cream - creamy mushroom pasta sauce is the best option in this case. Add cream to the mushrooms, stir and bring to a boil. Add half the grated cheese to the sauce with mushrooms and stir well until completely dissolved. The creamy cheese sauce with mushrooms is indescribably delicious!

Creamy pasta with mushrooms and Parmesan cheese is almost ready. Pour Farfalle into creamy sauce with mushrooms and cheese.

Mix the mushroom sauce with the pasta, cook for another half a minute and remove from heat.

Now you understand how to cook pasta with mushrooms in a creamy sauce! Place on plates, sprinkle with remaining grated Parmesan, serve and eat immediately!

Italian pasta with mushrooms in creamy sauce. The recipe is laconic

1. Boil the pasta according to the instructions given to us .
2. Place a frying pan with olive oil on medium heat, prepare the ingredients: peel the garlic, onions and champignons, crush the garlic a little to release the juice, chop the onion very finely, cut the mushrooms in half and into quarters, then into thin slices.
3. Place the crushed garlic in olive oil and fry on both sides for 20 seconds until golden brown, then discard it.
4. Add chopped onion to garlic olive oil, stirring constantly, fry until translucent and golden brown for about 5 minutes.
5. Add the Champignon slices, increase the heat slightly, stir and fry, stirring constantly until all the liquid has evaporated.
6. Salt, pepper, add Thyme and stir-fry for a couple more minutes until very brown.
7. While the mushrooms are fried, grate the Parmesan cheese on a small grater.
8. Pour cream into the pan with the mushrooms, stir and bring to a boil.
9. Add half the grated cheese, mix the creamy sauce with the mushrooms until the Parmesan is completely dissolved.
10. Add the boiled pasta to the creamy mushroom sauce, stir, cook for another 30 seconds and remove from heat.
11. Place on plates, sprinkle with remaining Parmesan and serve.
12. Italian pasta with mushrooms in creamy sauce is ready!

By the way, if desired, you can change the onions to green ones, and Farfalle, for example, to Spaghetti.

Well, after all, creamy pasta with mushrooms and Parmesan cheese is already waiting for you to try it. Another delicious pasta with tuna and Cherry tomatoes . Try cooking, leave comments with ratings and subscribe to the latest recipes in the right sidebar so you don’t miss anything! Remember that cooking deliciously can be quite simple, and that you are more gifted than you can imagine! Enjoy your food!

Pasta with mushrooms in creamy sauce

A very ordinary dish that can be prepared quickly. Very tender, creamy taste.

Ingredients for “Pasta with mushrooms in creamy sauce”:

• Spaghetti – 250 g
• Champignons – 400 g
• Cream - 300 ml
• Garlic - 4 teeth.
• Olive oil - 4 tbsp. l.
• Butter - 50 g
• Parmesan – 150 g
• Greens - 1 bunch.

Production time: 25 minutes

Number of servings: 3

Nutritional and energy value:

Recipe for “Pasta with mushrooms in creamy sauce”:

We prepare all products. Add water for spaghetti.

Heat olive oil in a frying pan. Add a small piece of butter there. And fry finely chopped garlic. When the garlic turns golden, remove the pan from the heat and let stand for 5 minutes.

Cut the mushrooms into layers.

Add the mushrooms to the garlic and fry until the mushrooms are golden brown. Add seasoning. I have a mixture of 5 peppers and Italian herbs. Little salt.

When all the liquid has evaporated from the mushrooms, add cream and simmer for 10-15 minutes.

Boil the spaghetti and drain in a colander.

Add butter and stir so they don't stick together.

Three cheese and cut greens.

Now put the spaghetti on a plate, with mushrooms and sauce on top. Sprinkle with cheese and herbs. All is ready! Bon Appetit everyone!)

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July 2, 2019 wise1288 #

May 12, 2017 Khlorkina #

May 12, 2017 nnutty #

May 12, 2017 Khlorkina #

May 12, 2017 nnutty #

May 12, 2017 Khlorkina #

May 12, 2017 nnutty #

August 10, 2016 Svyatochka #

August 10, 2016 mazziadri #

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