→ Pasta with champignons: recipes for mushroom dishes. Pasta with mushrooms in creamy sauce Mushroom pasta with cream

Pasta with champignons: recipes for mushroom dishes. Pasta with mushrooms in creamy sauce Mushroom pasta with cream

Give preference to perfect, tested recipes for pasta with mushrooms in creamy sauce on the website of impeccable culinary style website. Check out the variations with wild and greenhouse mushrooms, all kinds of pasta, meat, chicken, vegetables and cheeses. Saturate the range of flavors with aromatic herbs and spices. Create your own Italian style!

In Italy, “pasta” is the name given to all pasta products. Therefore, it does not matter what shape the pasta will be. The main thing is that they should be made only from durum (and no other) varieties of wheat. Mushrooms that perfectly complement pasta can be very different from freshly picked forest mushrooms, chanterelles, boletus or white mushrooms to ready-made pickled mushrooms. The creamy sauce can be varied with vegetables, various types of cheeses, chicken, meat, fish or seafood. As a result, each time you get a new dish.

The five most commonly used ingredients in creamy mushroom pasta recipes are:

Interesting recipe:
1. Cut the mushrooms into neat slices.
2. Fry the olives in oil until all the liquid has evaporated.
3. Add onion, chopped into thin half rings, and chopped garlic to the mushrooms.
4. As soon as the onion is browned, pour in the chilled cream. Add some salt and pepper. Add aromatic seasonings.
5. Simmer for about five minutes.
6. Boil the pasta in a large amount of boiling water until half cooked.
7. Drain in a colander, rinse thoroughly, and let all the water drain.
8. Place in a frying pan with creamy mushroom sauce.
9. Simmer, stirring gently, for seven to eight minutes.
10. Place on plates, sprinkle generously with grated hard cheese and herbs.

Five of the fastest recipes for pasta with mushrooms in creamy sauce:

Helpful Tips:
. When choosing pasta for this dish, you should pay attention to those varieties that have a rough surface. This paste will hold the sauce on its surface and will not allow it to float.
. When preparing pasta, it is recommended to follow the rule: the smaller the pasta, the thicker the sauce should be.

Pasta with mushrooms in creamy sauce is a masterpiece of Italian cuisine. However, it has long been included in the list of favorite dishes among housewives around the world. Our pasta with gravy (after all, it is, in fact, pasta) cannot be called something outlandish, but you can prepare it in such a way that you get the feeling of eating in some restaurant in Italy. So, let's look at some of the most successful recipes for making real Italian pasta.

Yes, in Italian restaurants the pasta itself is prepared by chefs. We won’t be so sophisticated and use high-quality store-bought pasta.

Products:

  • 200 g spaghetti or other pasta you like;
  • 200 g champignon mushrooms;
  • onion - 1 head;
  • garlic - 2 cloves;
  • cheese, preferably Parmesan - 60 g;
  • cream - 150 grams;
  • olive or other vegetable oil;
  • herbs.

Cooking:

  1. Let's start by preparing the pasta. Boil it according to the instructions on the package. It does not need to be brought to full readiness - it will “cook” already in the frying pan with the sauce.
  2. Meanwhile, peel the onions, garlic and wash the mushrooms. We cut everything finely, mushrooms into slices.
  3. Heat a frying pan, add olive oil and start frying the garlic. Next, add the onion to it and wait until it becomes translucent.
  4. Place the mushrooms in a frying pan with onions and fry until the water released from the mushrooms has completely evaporated.
  5. Meanwhile, finely grate the cheese, or rather half of it, and add the shavings to the mushrooms.
  6. Now pour in 20% cream and wait until the mushroom sauce boils. Add the remaining half of the grated cheese and the sauce is ready.

Pour the prepared pasta into the pan with the sauce and simmer for another 2 minutes. Ready!

Cooking with shrimp

What Italian recipe is complete without seafood? Shrimp is an Italian passion. It is not surprising that they are also present in pasta with mushrooms.

Ingredients:

  • onion - 1 head;
  • mushrooms - 200 g;
  • fettuccine pasta or other pasta - half a kilo;
  • shrimp - 200 g;
  • cream - 100 ml;
  • oil for frying.

Preparation:

  1. First, let's prepare the pasta itself.
  2. Now peel and chop the onion, then place it in a frying pan with heated oil. Fry until golden brown.
  3. Add mushrooms cut into small pieces to the onion and simmer until all the water boils away.
  4. It's time to add the cream and cook for about 7 minutes.
  5. Add pre-boiled and peeled shrimp to the pan with the sauce being prepared and fry them in it for another 2 minutes.

Place the pasta on a plate and top it with freshly prepared creamy sauce with seafood and mushrooms.

Italian pasta with mushrooms in creamy sauce

Of course, you can use all sorts of mushrooms for pasta. However, champignon is a “classic of the genre.” In this recipe, we'll treat ourselves and use real Italian pasta.

Grocery list:

  • 300 g Italian pasta;
  • champignons - 400 g (either fresh or frozen);
  • half a liter of cream 10%;
  • Parmesan - block up to 100 g;
  • onion - 1-2 heads;
  • oils up to 30 g;
  • favorite herbs and salt.

Cooking:

  1. Of course, first we will prepare the pasta, following the instructions given on the package.
  2. Now the sauce. Peel the onions and mushrooms and cut them thinly.
  3. Place a piece of butter in a frying pan and wait until it melts. Next, add the onion and cook until half cooked. Now you can add the champignons and simmer everything together for about 20 minutes.
  4. Pour in the cream and simmer a little more. If you don’t have cream on hand, use market fat sour cream - the taste of the dish will not lose at all.
  5. Add half of the grated cheese and herbs with salt to the boiling sauce. Is it boiling? Turn it off!

Add pre-cooked pasta to the finished sauce, stir and sprinkle with the remaining half of the cheese.

With chicken fillet

Another classic option for preparing the dish under discussion is pasta with chicken and mushrooms. The recipe below will use chicken fillet. Other parts of the carcass are not suitable for paste.

Products:

  • 100 g paste;
  • fillet - 300 g;
  • mushrooms - 150 g;
  • thicker cream - about 50 ml;
  • herbs and fine salt.

Preparation:

  1. Boil pasta according to the recipe on the package.
  2. Wash and dry the mushrooms and meat. Cut into small pieces “to the teeth”.
  3. Pour oil into a heated frying pan and add chicken fillet. Fry for 1-2 minutes and then place on a plate.
  4. In the same oil, fry chopped onions and mushrooms. When the mushrooms are ready, add warm cream.
  5. Simmer, stirring regularly, for 10 minutes. Add the meat and cook for another 5 minutes until the sauce is ready.

Immediately mix the cooked pasta with mushrooms and chicken in a frying pan and serve in portions.

Pasta with mushrooms and ham in creamy sauce

Ham in this recipe replaces the classic pasta ingredient - chicken. The taste of the sauce will not be as delicate, but more piquant.

List of ingredients:

  • pasta - half a kilo;
  • wild mushrooms (or others) - 150 grams;
  • cream - 350 ml fat;
  • ham - 200 g;
  • onion - 1 head;
  • garlic - optional;
  • salt with herbs.

Cooking:

  1. Add pasta water and cook the pasta while preparing the sauce. By the time the sauce is ready, the pasta should just be ready.
  2. Sort the mushrooms, wash well and boil for about 40 minutes. If you have champignons, you should simply wash and cut them.
  3. Peel the onion and chop finely.
  4. Fry onion and garlic in a frying pan with hot oil. Add mushrooms and simmer for 3 minutes.
  5. Meanwhile, chop the ham and add it to the sauce as well.
  6. Add all the spices, add cream and cook a little over high heat.

All that remains is to pour the sauce over the cooked pasta and serve the dish for lunch or dinner.

Pasta with porcini mushrooms

  • porcini mushroom - 200 g;
  • noodles - 150 g;
  • onion - 1 pc.;
  • cream up to 150 ml;
  • oil for frying;
  • fresh or dried greens;
  • salt without additives.

Cooking:

  1. Chop the onion and fry in oil until half cooked.
  2. Add slices of porcini mushrooms to it.
  3. Cook for about 5 minutes until the mushroom liquid has evaporated.
  4. Place noodles in boiling water and cook according to instructions.
  5. Pour the cream into the mushrooms and simmer until the mixture thickens.

Afterwards, add all the spices to the sauce and add the prepared noodles. Mix and serve.

Spaghetti with mushrooms in sour cream sauce

Another option for white sauce is dressing with sour cream. Sour cream sauce is similar to cream sauce, but its taste is not so “milky”, but slightly sour.

Products:

  • spaghetti packaging;
  • half a kilo of mushrooms;
  • onions - 2 pcs.
  • sour cream -200 g;
  • selected spices or a ready-made composition of Provençal herbs.

Cooking:

  1. First you should chop the onions and mushrooms.
  2. Place the onion half rings in a hot frying pan with a little sauce, then the mushroom slices and wait until everything is simmered. You can leave a little “mushroom” liquid in the pan if you use very rich sour cream.
  3. Then add all the sour cream and a set of spices. Simmer for 10 minutes.
  4. Meanwhile, boil the spaghetti.

After they are ready, mix them with our sauce and sprinkle with herbs.

Cooking from dried mushrooms

  • 250 g pasta;
  • cream - 200 ml;
  • flour - 1 large spoon;
  • 2 tablespoons of oil for frying;
  • chopped dry mushrooms - about 4 tablespoons.

Preparation steps:

  1. Cook the pasta until almost done. The al dente state is ideal, according to Italians, although not very familiar to us.
  2. Pre-soaked mushrooms overnight should be cut and boiled for about 10 minutes.
  3. Fry the chopped onion in a frying pan with hot oil.
  4. It's time to add flour, salt, cream, spices, mushrooms and mushroom broth to it. Simmer for up to 10 minutes.

Now place the prepared pasta on plates and simply pour the resulting aromatic sauce over it.

Fettuccine with mushrooms in creamy sauce

Fettuccine pasta looks like wide noodles. Naturally, we will buy it in the store rather than cook it ourselves. However, if you really want, you can make homemade noodles - the dish will turn out delicious! Where are the Italians...

Products:

  • pasta - 400 g;
  • champignons - 300 g;
  • cream - 300 ml (preferably thicker);
  • onion - 1 pc.;
  • a pair of garlic cloves;
  • mix of herbs and salt.

Cooking:

  1. Cook the pasta and set aside.
  2. Now let’s “conjure” the sauce. Place crushed garlic in a frying pan with hot oil. Then add finely chopped onion and fry until golden.
  3. Add sliced ​​mushrooms to the onion and garlic and fry until the water evaporates. Season with spices.
  4. Add cream and simmer for up to 10 minutes.
  5. Place the fettuccine on a plate and pour the sauce on top.

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 cannot find them, then use spaghetti, always of 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. Cut the onion 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.

Step 1: Prepare the ingredients.

Start cooking by cooking the pasta. Do this according to the instructions on their label.
When you put the horns to cook, move on to the other ingredients. Wash the mushrooms and herbs, peel the onions and garlic. Cut everything into pieces of arbitrary size, this is your pasta, you are the cook here, let everything be the way you like it.

Step 2: Fry mushrooms with onions.



Heat some vegetable oil in a frying pan and add chopped onion. Fry it over medium heat until translucent.
Add chopped mushrooms to the onion and stir. Salt the contents of the pan and pour in lemon juice. Lemon juice will prevent the mushrooms from darkening during frying and your pasta will look even more appetizing.
Continue cooking over medium heat and remember to stir frequently.

Step 3: Add pasta.



Meanwhile, your pasta should already be cooked, so when the mushrooms become soft, you will need to pour the horns into the frying pan.
In addition, chopped herbs, peppers, aromatic Provencal herbs and chopped garlic should go into the frying pan (if you want, you can do without garlic).
Reduce heat, stir everything and continue to fry for about a couple of minutes so that all the flavors mix together.

Step 4: Add cream.



Once all the ingredients are mixed, pour the cream into the pan. Adjust their quantity to your taste, depending on how much sauce you want to get.


Stir everything and continue to simmer over low heat until the sauce begins to thicken. Don't overcook or make your pasta dry as all the cream will evaporate! Carefully monitor the cooking process, and when you realize that the pasta is ready, remove it from the heat and serve immediately.
Important: Ideally, there should be more cream sauce, so that there is enough to pour more on top of each serving.

Step 5: Serve pasta with mushrooms in creamy sauce.



Before serving, pasta with mushrooms in creamy sauce should be sprinkled with grated cheese (preferably Parmesan or something like that) and fresh herbs. Drizzle each serving with a couple tablespoons of the cream sauce you have left in the pan and enjoy your simple and delicious lunch.
Bon appetit!

Spiral-shaped pasta is best for making this pasta, but feathers or regular cones will work well too. The main thing here is to pay attention not to the form, but to the composition; the pasta must be made from durum wheat, otherwise it may become soggy and become porridge, not paste.

Apart from pepper, garlic and dry herbs, it is better not to add other spices to the paste, as you will end up with too much of everything. Seasonings are cool and good, but you need to know when to stop.

 

 
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