Spaghetti in cream sauce with mushrooms – another very good example the fact that even a budget home dinner can be prepared not only quickly and easily, but also very tasty. The grocery set is more than affordable. The cooking process does not require special culinary skills. But as a result, you get a dish of almost restaurant quality. Perfectly cooked spaghetti pairs beautifully with a creamy, creamy mushroom sauce. The recipe uses a minimum of herbs and spices, but believe me, the aroma of the dish is simply incomparable! Impossible to resist!
Preparation
First of all, let's prepare the spaghetti. To do this, put water in a saucepan on the stove at the rate of 1 liter of water per 100 g of dry spaghetti. Then, after bringing the water to a boil, lower the spaghetti into it. We add salt to them, then press them down a little so that they soften and are completely immersed in water.
Boil the spaghetti until tender, following the instructions on the package. As a rule, they cook for 7-9 minutes. The countdown should begin after boiling. Do not cover the spaghetti with a lid; stir occasionally during cooking so that the pasta does not stick together. Place the finished spaghetti in a colander and you're done!
The creamy spaghetti sauce can be prepared at the same time. Pre-defrost the mushrooms, rinse them with cool water. running water and place them in a colander, squeezing them lightly. There should be a minimum amount of water left in the mushrooms.
Heat the butter or vegetable oil, add the mushrooms and fry them, stirring occasionally, for about 5-7 minutes. If the mushrooms produce liquid during frying, increase the frying time until the moisture has completely evaporated.
While the mushrooms are roasting, chop the garlic. You can chop it finely, pass it through a press, or use a grater - your choice. When the mushrooms are fried, add garlic to them.
Fry the mushrooms with garlic for just a couple of minutes, add seasonings, pepper and salt to the sauce (all to taste), then pour the cream into the pan.
Let the cream boil in the pan, wait 2-3 minutes after boiling, then add coarsely grated cheese and chopped fresh herbs into the sauce.
Turn off the stove. Stir the sauce, allowing the cheese to melt and thicken the sauce. Once the cheese is completely melted, the sauce is ready!
Next, you can either mix all the boiled spaghetti with the sauce at once and stir, or put the finished spaghetti on plates and pour the sauce on top. Choose the option that suits you best and enjoy a simple but very tasty dish.
Spaghetti in creamy sauce can be prepared with any type of mushroom. Pasta with porcini or other wild mushrooms will be very tasty.
Bon appetit!
Any mushrooms that are available are suitable for the sauce: noble porcini mushrooms, chanterelles, and moss mushrooms. You can, of course, use champignons, but with wild mushrooms it will be a hundred times tastier. Mushrooms collected in the forest must first be boiled. Champignons can be immediately fried with onions.
Cream with a fat content of 15 to 20% is suitable. They thicken well and do not curdle, the sauce is tasty and not overly oily. As for the choice of pasta, fettuccine goes best with creamy mushroom sauce - they look like long ribbons arranged in the form of nests. The surface of the fettuccine is slightly rough, so the sauce literally envelops them and holds well on the surface. If you can’t find them, then use spaghetti, be sure to good quality Made from durum wheat, they remain dense when cooked.
Total cooking time: 40 minutes + time to boil mushrooms
Cooking time: 30 minutes
Yield: 3 servings
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 black pepper - to taste
- parsley - for serving
Preparation
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Let's start with mushrooms. If you just brought mushrooms from the forest, then sort, peel, rinse, trim the stems 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 flywheel mushroom. My mushrooms were previously boiled and frozen, all I had to do was defrost them for half an hour at room temperature (if there is a lot of ice, then drain 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. You will need a large frying pan - choose a wide and deep one so that both the sauce and pasta can fit in it later. So, heat the butter in a frying pan and add a spoonful of vegetable oil. Onions cut into cubes and sauté in oil, that is, 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 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, add a little boiled water to it and cook for a couple more minutes.
Meanwhile, the water in the pan for boiling pasta should already be boiling. Add spaghetti or fettuccine to it and cook according to the manufacturer's instructions 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, that is, slightly undercooked. Transfer the pasta to the pan with the creamy mushroom sauce.
Warm everything together for a couple of 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 liquid.
Fettuccine with mushrooms in creamy sauce is ready! Serve in servings and top with grated cheese (ideally Parmesan) and freshly ground black pepper. You can garnish with parsley or basil.
If you don't have a lot of time to prepare a delicious breakfast, you will probably like pasta with champignons. Champignons are the most accessible mushrooms at any time of the year; they are massively grown and sold in almost any store. Preparing fettuccine with champignons does not pose any difficulties at all - it is quick and simple. While the pasta is boiling, prepare a sauce from fried mushrooms.
Champignons cook very quickly. They say they can be eaten raw. Although I have not tried it, I readily believe it. In my opinion, mushrooms are the most delicious if they are not overcooked or overcooked. I don’t know if it’s appropriate to use the term al dente in relation to mushrooms, but mushrooms are ready dish should be slightly elastic, retaining a subtle hardness in the middle. Then the champignons taste good and retain all trace elements and nutrients.
When planning to prepare a delicious breakfast of mushrooms and pasta, you should not add strong-smelling ingredients (onions, garlic) and overly spicy spices to the dish - you can overpower the delicate taste and smell inherent in fresh mushrooms. Pasta with champignons should have a delicate aroma fried mushrooms. For example, to avoid loss of taste and smell, only a little black pepper and salt are added to enhance the taste.
Pasta with champignons can be prepared from any type of pasta. According to your choice and taste. I prefer long products: fettuccine, tagliatelle, spaghetti - you can cook them yourself. By the way, although it is a different dish, it is also incredibly tasty. For the dish, it is important that the pasta is cooked until al dente.
Prepare mushroom sauce for pasta made from mushrooms alone - quite difficult. Mushrooms do not soften during cooking and do not form a density. They are usually mixed with vegetables - onions, potatoes. When cooked, the vegetable mass forms a sauce with pieces of mushrooms.
Fresh champignons are easily fried and stewed briefly in butter. Then, following the principle of béchamel sauce, a little wheat flour, very few spices and liquid are added to the mushrooms. A thick and delicious sauce with pieces of fried mushrooms. The paste perfectly retains the liquid component of the sauce, becomes juicy and nutritious. As a bonus, the champignon pasta is sprinkled with a small amount of Parmesan or Pecorino, which only enhances the taste of the champignons.
Pasta with champignons. Step by step recipe
Ingredients (2 servings)
- Fettuccine (tagliatelle, spaghetti) 160 g
- Champignons 150 g
- Butter 30 g
- Wheat flour 1 tbsp. l.
- Hard cheese (parmesan, pecorino) 50 g
- Salt, black pepper spices
- For this recipe, I chose long and wide fettuccine pasta, although other types of pasta can be used. The paste must be of high quality, and not a compilation of flour produced by someone unknown. This will ensure that the mushroom pasta is tasty and nice to look at, otherwise you will end up with mushroom dumplings stuck together.
Fettuccine - wide, long pasta
- It is preferable to take champignons that are not the largest, or even very small ones - then they can not be cut into pieces, but cooked whole. Often there are mushrooms on sale that are brownish in color, or even completely dark - I don’t like them. I prefer my mushrooms to be white or slightly creamy. Mushrooms should be fresh, elastic and uniform in color - without signs of spoilage or darkening.
Young small champignons
- Melt a piece of natural butter in a frying pan. Depending on the size, leave the champignons whole or cut into pieces. The mushroom pieces should be large enough to be easily pricked with a fork. Throw the mushrooms into the melted butter and stir.
Melt the butter and fry the chopped champignons in it
- Stirring continuously, fry the champignons for 3-4 minutes over medium heat. Do not cover the pan with a lid, otherwise the mushrooms will quickly begin to release water and wilt. When frying, the mushrooms should become a pleasant golden brown color. When frying, there is no need to salt the mushrooms or add spices.
The mushrooms will brown quickly when fried.
- Add half a tablespoon of wheat flour to the fried champignons and mix with a spatula. It is necessary for the flour to be mixed with fat - this technique is used in cooking.
Add a little flour to the mushrooms and stir
- Adding a quarter cup to the mushrooms is not very hot water. Mix thoroughly and break up all lumps - the sauce should be homogeneous. This important point, since pasta with champignons may end up with pieces of dough, and this is not very good. Lightly salt and pepper the sauce with mushrooms. You should not add a lot of pepper - this is an aromatic spice and its taste is felt quite strongly in the dish. The taste of pepper in the dish should be subtle and only emphasize the taste of the champignons.
Add water and prepare mushroom pasta sauce
- Boil fettuccine in salted water. The boiling time is indicated on the package and the manufacturer guarantees that the pasta will be al dente during this time. Place the pasta in a colander to drain and add the pasta to the mushroom sauce directly into the pan. Mix carefully.
Pasta with mushrooms in creamy sauce is a flavorful and satisfying dish with an Italian touch that won’t take much time to prepare. Thanks to a large number variations, each housewife will find her favorite combination of ingredients and flavors in the Italian style.
Classic pasta with mushrooms in creamy sauce To execute the classic recipe you will need a minimum of ingredients:
Spaghetti – 1 package;
champignons – ½ kg;
cream – ½ l;
cheese 250 g;
salt - to taste.
Preparation stages:
1. The pasta is boiled and placed in a separate plate.
2. Crushed mushrooms are sauteed in a frying pan, to which, after they acquire a golden hue, is poured dairy product.
3. When the dressing comes to a boil, add grated cheese to the contents.
4. Boil the sauce for 2 minutes and combine with the pasta, which should warm up before serving.
With champignons and chicken fillet
A quick dish with a delicate taste is created from:
100 g pasta;
100 g mushrooms;
similar amount chicken fillet;
½ onion;
100 ml cream;
½ glass vegetable oil;
salt, pepper and 15 g flour.
How to bring the recipe to life:
1. Pasta is cooked until al dente and washed.
2. Onions, mushrooms and meat are cut into small pieces, which are sautéed in sunflower oil in the same sequence.
3. When everything is in the frying pan, add flour and cream to the frying pan.
4. After 5 minutes, pasta is added to the creamy dressing.
With porcini mushrooms
A dish of Italian cuisine with unsurpassed aroma, it will be a wonderful dinner for the whole family.
For preparation you need:
Porcini mushrooms – 400 g;
spaghetti – 360 g;
olive oil - a shot glass;
dry white wine - the same amount;
garlic – 2 cloves;
cream – ½ l;
shallots – 1 pc.;
Parmesan cheese – 1 piece;
salt and pepper - to taste.
In progress:
1. Vegetables are finely chopped and then sautéed for olive oil until the onion cubes are transparent.
2. Chopped mushrooms are added to the vegetables in a frying pan.
3. After 7 minutes, wine is poured in and the mushrooms are simmered over low heat.
4. When the volume of liquid is reduced by half, the dairy product is poured into it, salt and pepper are added.
5. After the creamy sauce has thickened, add pre-cooked spaghetti to it.
6. Before tasting, the pasta is decorated with cheese shavings.
Pasta with mushrooms in cream cheese sauce
Pasta with a delicate creamy cheese sauce is an excellent variation of Italian cuisine, for the preparation of which you just need to take:
130 g spaghetti;
twice as many champignons;
onion;
pack processed cheese;
2 cloves of garlic;
200 ml cream;
salt.
Basic preparation steps:
1. Spaghetti is cooked until al dente, washed and placed on a separate plate.
2. The onion is crushed and sauteed in a frying pan until transparent, after which mushroom slices and crushed garlic are added to the vegetable.
3. When the frying is ready, the contents of the frying pan are filled with a dairy product, salted and peppered.
4. Place cheese cubes into the boiling mixture.
5. After thorough mixing, when the sauce becomes homogeneous, place the finished pasta into the frying pan.
Cooking in a slow cooker
Pasta with mushrooms in creamy sauce is quick and easy to prepare using a slow cooker. You will need a set of the following products:
mushrooms – 500 g;
spaghetti – 300 g;
butter – 75 g;
garlic – ½ head;
water – 1 l;
cream – 250 ml;
Parmesan cheese - a piece;
salt and pepper - to taste.
In preparation we follow the algorithm:
1. Water is poured into the bowl and the multicooker is set to the “Multicook” mode for 25 minutes.
2. After 15 minutes, add spaghetti to boiled and salted water, cook until the sound signal sounds and wash.
3. Next, in the “Frying” mode, crushed garlic is fried for a minute, to which mushroom slices are immediately added.
4. After 5 minutes, the mushrooms are poured with cream, crushed with grated Parmesan and mixed with the prepared pasta.
Pasta casserole with mushrooms and cream sauce
This is a simple dish that can be fed to all family members. Prepare in advance:
500 g spaghetti;
450 g champignons;
onion;
2 tomatoes;
30 g butter;
200 g cheese;
2 cloves of garlic;
½ l milk;
a little flour, salt, pepper and olive oil.
To taste a delicious dish, follow these steps:
1. Boil pasta according to instructions.
2. Onions, garlic and mushrooms are cut into small pieces and then fried in olive oil.
3. When the liquid has evaporated from the mass, peeled and chopped tomatoes are sent to the frying pan.
4. The contents are salted, peppered and stewed for 10 minutes.
5. In another saucepan, melt the butter, into which the flour is first placed, and then the milk is poured in and half of the grated cheese is laid out.
6. The filling is brought to a boil, and after thickening, mixed with pasta.
7. Place half of the pasta in the baking dish, then the mushroom mass and the second half of the pasta.
8. The dish is crushed with cheese and placed in an oven preheated to 180°C for 30 minutes.
With shrimp
An unusual dish with the addition of seafood will captivate you with its novelty and originality.
To complete the recipe you need:
450 g spaghetti;
a little less shrimp;
250 g champignons;
150 g butter;
the same amount of cheese;
3 cloves of garlic;
half a bunch of parsley and basil;
100 ml each of cream and water;
salt.
To prepare spaghetti with mushrooms and shrimp:
1. Boil the pasta until ready, as indicated in the instructions.
2. Boil the shrimp in salted, boiling water for about 2 minutes and immediately remove with a slotted spoon.
3. Plates are prepared from the champignons and fried in a piece of butter.
4. Then, instead of mushrooms, the garlic halves are sautéed in the same oil.
5. Pieces of cheese and chopped herbs are sent to the garlic, which are poured with boiling water and a dairy product.
6. Mushroom slices and peeled shrimp are placed in the filling, after which the mass is salted, peppered and combined with boiled pasta.
Pasta in cream sauce with canned mushrooms
If you have a jar of canned champignons in the refrigerator, you can prepare pasta with a piquant taste by additionally taking:
250 g spaghetti;
500 ml cream;
onion;
2 cloves of garlic;
30 ml sour cream;
a small amount of basil and cheese;
salt and spices.
To bring the recipe to life:
1. Boil the spaghetti.
2. Chopped onions and garlic are fried with mushrooms until the liquid evaporates.
3. Ready-made spaghetti and sour cream are placed in a frying pan, after which its contents are filled with cream.
4. The dish is seasoned, salted and crushed with cheese.
Thus, to enjoy a dish of Italian cuisine, you can simply prepare it at home from simple food set, which can easily be found in the kitchen. Made with love and from quality products, it will definitely give a head start to restaurant performance!
The classic recipe for this dish is with cream sauce and chicken. But, of course, it all depends on specific preferences. It also doesn’t matter what type of pasta you choose. All 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 worry))
The five most commonly used ingredients in mushroom pasta recipes are:
Perfect delicious pasta with mushrooms implies good preparation, which begins with the choice of pasta. If you plan to cook it in sauce, those that have a sort of “cup” where the sauce can fall are ideal. You will be guaranteed the delight of your family at the table. The Italians themselves love fettuccine (wide noodles) and penne (feather tubes) in this case. 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 gravy.
Five of the fastest mushroom pasta recipes:
Regarding mushrooms. It is best to fry them before adding them to a dish. And preferably with olive oil, as they do in Italy. There are already a huge number of recipes for this dish in RuNet, which everyone prepares differently. And the same ingredients are not always added. For example, onions or shallots. Porcini mushrooms or champignons. In its historical homeland, the dish is often stewed in white wine and broth. They also put parsley in it. Our housewives love to add garlic. Which needs to be crushed directly in the frying pan so that it transfers all the aroma. 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.