You can make a delicious dish from regular pasta if you add mushrooms. Since the forest product replaces meat, it can be used for lenten or vegetarian menus.

You can make a delicious dish from ordinary pasta if you add mushrooms

If you cook pasta correctly, it will not stick together, will be elastic, aromatic, filling and very tasty. To do this you need to know some nuances:

1. It is recommended to purchase pasta made from durum wheat. They will not only benefit the body, but will also not stick together after cooking.
2. For 100 g of pasta or other products, pour a liter of water. Moreover, you should take a spacious container, because when combined with liquid, pasta increases in size.
3. You need to add salt before placing the pasta in it. Amount of salt to taste.
4. Dry pasta is immersed after the water boils.
5. To prevent the dry product from sticking to the bottom of the dish at the beginning of cooking, it should be stirred until the water boils again. It is important to take into account that frequent stirring will lead to sticking and transformation of the mass into a mushy state.
6. It is important to monitor the cooking time so as not to overcook.
7. The heat should be medium during cooking and the pan should be open.
8. After cooking, drain the pasta using a colander.

Pasta can be cooked in a multicooker, setting the “pasta” mode, or using the “steam”, “stew” or “pilaf” program. Cooking time is set as indicated on the package. To prevent the dish from drying out, you do not need to use the heating mode.

Pasta with mushrooms in creamy sauce (video)

How to quickly cook pasta with fried mushrooms

Any pasta size is suitable. You can use spaghetti or vermicelli, large or small pasta. Required ingredients:

• 400 g mushrooms;
• 200 g pasta;
• onion head;
• garlic (clove);
• vegetable oil;
• salt, herbs, allspice and black pepper.

Step-by-step cooking recipe:

1. While the pasta is cooking, peel and finely chop the garlic and onion. Then fry them until transparent, but do not fry them until the color changes.
2. Finely chop the mushrooms and place in a frying pan.
3. When all the liquid has evaporated, remove from heat and add spices.
4. Strain the finished pasta, but leave it moist.
5. Place in a frying pan and stir on the hot stove for a couple of minutes.

Cooking pasta with dried porcini mushrooms in creamy sauce

Gourmets really appreciate the combination of mushrooms with creamy sauce and pasta. Not only fresh mushrooms are suitable for preparing this dish, but also dried ones. It should be kept in mind that creamy pasta sauces are very flavorful from dried mushrooms. One downside to using dried product is that it will take a little longer to cook. The following ingredients will be required:

• 90 g dry porcini mushrooms;
• 300 g pasta or spaghetti;
• 350 ml 10 percent cream;
• basil;
• vegetable oil;
• onion head;
• 50 g cheese like Parmesan;
• garlic and other spices (chosen to taste).

To prepare the dish you should:

1. Soak dry mushrooms for a couple of hours. Next, boil for a third of an hour.
2. Drain the water through a colander and cool.
3. Fry the diced onion until transparent, stirring continuously. The pieces should become soft.
4. The cooled mushrooms should be cut into pieces the size of beans, added to the onion, evaporated the moisture and fried.
5. Squeeze the garlic into the mushroom mixture, pour in the cream, salt and pepper.
6. The sauce should come to a boil. Then reduce the heat and simmer for another 2 minutes.
7. Place chopped basil there.
8. Add cooked pasta and stir.

Sprinkle the finished dish with grated cheese on top.

Easy recipe for pasta with marinated mushrooms and cheese

Marinated mushrooms with pasta can be used as a light side dish or as an independent Lenten dish. The idea of ​​cooking mushrooms will give the meal a festive atmosphere. To implement a simple solution you will need:

• 150 g pickled mushrooms;
• 250 g pasta, such as fluted cones;
• 80 g butter;
• several sprigs of fresh dill;
• 50 g hard cheese.

The simple cooking process includes several steps:

1. Strain the finished pasta and fry for about 5 minutes, place the mushrooms there and keep on the stove for a couple more minutes.
2. Sprinkle with dill and crumble with grated cheese.

You can make a wonderful creamy sauce from pickled mushrooms, which will take no more than half an hour to prepare.

• 500 g mushrooms;
• 10% cream;
• onions;
• butter;
• 1 tablespoon starch;
• Parmesan;
• spices.

List of actions:

1. Brown the onion in a little butter.
2. Place the washed mushrooms in the pan and sauté for 5 minutes.
3. Stir starch into the cream and add to the mixture in a frying pan.
4. Grate the cheese.
5. Boil the sauce until thick. Then season with spices.

Serve boiled pasta with sauce.

How to cook pasta with chanterelles (video)

Recipe for spaghetti with mushrooms and chicken

It's very easy to cook mushrooms with chicken. The recipe is especially suitable for those who do not like long cooking times. For the dish you will need:

• chicken fillet (2 pcs.);
• 300 g mushrooms;
• 200 g 20% ​​cream;
• 150 g hard cheese;
• 30 g vegetable oil;
• onions;
• basil, pepper and salt.

To prepare 4 servings you need to take 400 g spaghetti.

1. Rinse the fillets and let the water drain.
2. Boil pasta in 3 liters of water with the addition of vegetable oil. Using this trick, the spaghetti will not stick together. Then strain.
3. Cut the washed mushrooms into small pieces.
4. Heat the oil and place the prepared mushrooms in the pan. Stir during frying. After 5 minutes, add the chopped onion there. Don't forget to stir.
5. Cut the chicken breasts into pieces and grate the cheese on a coarse grater.
6. Mix mushrooms with fillet, lightly fry, add spices and cream. Cover and simmer until the meat is cooked.
7. Sprinkle with cheese and stir.

Season with a little basil, remove from heat and place cooked spaghetti in the pan.

How to deliciously cook champignons with pasta in a frying pan

If you don’t have meat, you can prepare an equally nutritious dish from champignons and pasta or vermicelli. Required Products:

• 300 g pasta;
• 500 g mushrooms;
• onion head;
• 50 g butter;
• 2 tablespoons sour cream;
• 80 g hard cheese;
• sprigs of dill, salt and pepper.

The cooking process consists of several steps:

1. Cut the caps of the washed champignons into slices and the legs into rings.
2. Chop and squeeze the onion until soft.
3. Combine the mushrooms with the onion and fry until the moisture evaporates, stirring occasionally.
4. Add sour cream and spices. After the mushroom mixture boils, remove from heat after a couple of minutes.
5. Mix boiled pasta with mushrooms.

Place on a plate and sprinkle shredded cheese on top.

How to quickly cook pasta with mushrooms (video)

Vermicelli with mushrooms and carrots turns out very tasty. The recipe includes:

• 1 piece each carrots and onions;
• champignons 150 g.

Step by step guide:

1. Prepare the mushrooms by cutting them into strips. Dice the onion and grate the carrots.
2. Heat olive oil and add mushrooms and onions into it.
3. After a minute, add carrots.
4. After the carrots become soft and the onions are transparent, add semi-cooked vermicelli.
5. Season with chopped garlic.

Mushroom dishes are preferred not only by lovers of Italian cuisine. This is a great way to diversify your diet, and regular pasta can be replaced with any other pasta to your taste. As a result, the list of dishes will be impressive.

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In Italy, the word “pasta” refers to all pasta products. The term literally means "dough" and can be tubes of varying lengths and thicknesses.

The same word is used to describe a finished dish that, in addition to pasta, also contains a sauce made according to a special recipe. To prepare it, you need to choose a type of product made from durum flour.

In Italy, by the way, the use of other varieties is prohibited by law, so it is extremely difficult to meet a true connoisseur of this dish who is overweight.

Mushrooms are a fairly affordable product that is an excellent addition to pasta. They give it a spicy, rich taste, slightly increasing its calorie content.

Without forest chanterelles, boletus or boletus on hand, you can always buy greenhouse champignons or oyster mushrooms. It is enough to eat one plate of this pasta with mushrooms to keep the feeling of fullness for the whole working day.

Usually a cream or tomato sauce is prepared. To allow the dish to fully cook, it must be hot. There is an unspoken rule regarding its consistency: the smaller the pasta, the thicker it is.

Italian pasta with mushrooms in creamy sauce

When choosing classic dry pasta for this dish, they give preference to varieties that have a rough surface that will hold the sauce and prevent it from floating. You can also buy fresh semi-finished products sold in Italian bakeries.

We wash the mushrooms, cut them into slices and fry them in olive oil. Stop when the liquid has completely evaporated.

Peel the onion and garlic, chop into half rings and send to the mushrooms.

When the onion is browned, pour in cold cream, sprinkle in black pepper, mix everything thoroughly and simmer for five minutes.

Boil the pasta in boiling water until half cooked. To prevent it from sticking, use plenty of water and, if desired, add a few drops of olive oil.

Drain in a colander, rinse with tap water and place in a frying pan with creamy mushroom dressing.

Cook for another seven minutes, stirring constantly.

Place on a flat dish with a shallow bottom and sprinkle generously with grated cheese. Sprinkle with fresh herbs. If you can't find parmesan, any hard type will do.

Recipe for a dish with porcini mushrooms and parmesan

Porcini mushrooms go best with pasta. Meaty and satisfying, they not only surpass other types in taste, but also look chic in combination with other products.

Components:

• Spaghetti – 600 g;
• Parmesan cheese – 200 g;
• Porcini mushrooms – 150 g;
• Sour cream – 4 tbsp. l.;
• Unrefined oil – 4 tbsp. l.;
• White pepper - to taste;
• Basil - a bunch;
• Salt - to taste;
• Nutmeg – 1 tsp;
• White onion – 2 pcs.

Preparation: 40 minutes.

Calorie content: 93 Kcal/100 g.

Let's look at cooking pasta with porcini mushrooms and parmesan in creamy sauce in more detail.

Boil the mushrooms in lightly salted water for about thirty minutes, discard in a colander and leave until it is completely gone.

Pour the oil into the saucepan and wait until it warms up. Transfer the porcini mushrooms to fry. Peel and chop the onion into strips. It is better to use white lettuce - it is less bitter.

Add it to the mushrooms and fry until transparent. Add farm sour cream, nutmeg and add some salt.

Mix everything and let it simmer for five to six minutes under a tightly closed lid.

Boil the spaghetti in a large saucepan, without breaking it so that it remains long. Drain, transfer the flour products to a sieve and stir with a spoon so that all the water flows out.

Place them in a saucepan with the finished products, stir and let stand for five minutes. Sprinkle with basil and grated cheese. Can be served on plates.

Cooking a dish with chicken

Any pasta goes well with chicken, and the dish is not considered high-calorie. We present to your attention a recipe for pasta with chicken and mushrooms in creamy sauce.

Components:

• Italian pasta – 450 g;
• Chicken meat – 250 g;
• Onion – 1 pc.;
• Heavy cream – 200 ml;
• Salt, seasonings - to taste;
• Olive oil – 3 tbsp. l.;
• Thyme – 0.5 tsp;
• Cheese – 200 g;
• Parsley - a bunch.

Preparation: 70 minutes.

Calorie content: 99 Kcal/100 g.

Carefully wash the chicken fillet, dry it and cut it into long strips with a special knife. Fry in olive oil for ten minutes. Chop the peeled onion into cubes of the smallest possible size.

Add to chicken meat and stir. Let the pasta boil, it is better to add a little salt to the water. Cook for seven to eight minutes. Place in a colander and rinse with water. Reserve half a cup of the pasta water.

Add cream, seasonings and grated cheese to the chicken and onion frying, mix everything and cook for six to seven minutes under a tightly pressed lid. Add pasta, add water from it and mix.

The mass will turn out pasty and viscous. Turn off the stove, sprinkle the finished dish with parsley and leave to brew so that all the ingredients are saturated and saturated with each other’s aromas.

Pasta in cream sauce with dried mushrooms

To prepare a delicious pasta, you can use not only fresh or frozen mushrooms, dried mushrooms, prepared in season are also a suitable option. You just need to know how to cook them correctly.

Components:

• Pasta bows – 550 g;
• Dried mushrooms – 100 g;
• Mascarpone – 80 g;
• Sea salt - to taste;
• Full fat milk – 200 ml;
• Coriander - to taste;
• Basil – 0.5 tsp;
• Eggs – 3 pcs.;
• Vegetable oil – 3 tbsp. l.

Cooking: 45 minutes.

Calorie content: 83 Kcal/100 g.

Pour hot water over the mushrooms, cover with a bowl and let stand for thirty minutes, remove, squeeze out excess moisture with your palm and chop into the required size, but not very finely. Heat the oil and fry the mushrooms in a saucepan.

Don’t pour the water out of them, it will still be useful. Let the pasta boil. Stir occasionally, not allowing it to stick to the bottom. We put spices into the mushrooms, pour in milk, mushroom water and diced mascarpone.

The cheese will melt, you need to mix everything well. When the mass becomes homogeneous, beat in the eggs and immediately stir. Cook the sauce for another ten minutes. We put the ready-made bows on it, mix it and you can lay it out and eat it right away.

They will change your attitude towards pancakes! Believe me, now you will cook them more often.

1. For pasta with chicken, it is naturally better to use fresh or chilled meat. Thawed will be tough. But if you had to use just such a fillet, then after defrosting, beat it lightly with a hammer;
2. The pasta must be poured with sauce before eating, otherwise it will become soggy and the appearance will be unappetizing;
3. When adding cream to the mushrooms, you need to turn off the flame. This way they will remain liquid and will not pull together the entire mass or curl up. Before adding the pasta to the sauce, turn the heat back on and continue cooking;
4. The pasta must be boiled until half cooked; it will cook completely along with the hot sauce;
5. To ensure that the pasta is cooked to the desired consistency, follow the proportion: one hundred grams of pasta per liter of water.

The more herbs you add to a dish, the more aromatic and tastier it will be.

Bon appetit!

1 step

We wash the black peppercorns (remove dust and debris).

Heat black peppercorns in a frying pan over medium heat. We make sure that they do not burn and warm up evenly; to do this, we twitch the pan a little so that the peas roll around.

Soon you will smell the pepper. When the peas straighten (after 3-4 minutes), the heat can be turned off.

Step 2

Place the peas on parchment paper and fold the edges of the paper to prevent the peppers from scattering. Crush the peas using a rolling pin or the side of a wide knife. We get the aromatic crushed pepper that we need.

Step 3

Rub the cheese on a fine grater.

Immediately set aside some of the cheese (50 g) to sprinkle on the finished dish in plates.

Step 4

Wash and dry the parsley (or other herbs, if desired).

Finely chop the parsley.

Step 5

Peel the onion. Finely chop the onion.

Step 6

Heat a frying pan with vegetable and butter. Add the onion, stir, fry until golden brown (5 minutes over medium heat).

I advise you to take a frying pan (not a saucepan, not a ladle), this will allow you to quickly and evenly fry the ingredients.

Step 7

We wash the mushrooms and dry them with a paper towel.

Cut the mushrooms into medium slices.

Cut each mushroom in half, then cut each half along the stem into several thin slices.

For this dish, it is better not to cut the champignons very finely; large pieces of mushrooms will look more impressive in the paste.

Step 8

5 minutes passed, the onions were fried.

Add mushrooms to the pan.

Step 9

Mix mushrooms and onions. Add thyme and salt (1 tsp). Fry over medium heat for 5-7 minutes, stirring occasionally.

The mushrooms should shrink, shrink and darken slightly.

Step 10

While the mushrooms are frying, cook the pasta.

Cook tagliatelle according to package instructions.

I follow the “1110” rule, this is how you should cook any type of pasta: for 1 liter of water, 100 g of pasta and 10 g of salt.That is, for this recipe I cooked tagliatelle in two liters of water and added 20 g of salt. Cook the pasta until cooked or al dente.

The countdown of cooking time for pasta should begin from the moment the water boils with the pasta already immersed in it. Taste the paste before removing it.

Step 11

5-7 minutes passed, the mushrooms were fried.

Add cream, mix thoroughly. The sauce will thicken as it simmers.

Step 12

We will need some of the water in which the pasta was cooked to prepare the sauce - do not pour it into the sink.

The tagliatelle is ready, put it in a colander (we don’t rinse the pasta under running water... ever).

My tagliatelle nests took 6 minutes to cook.

Step 13

The sauce simmered a little and became thick.

Add the water in which the pasta was cooked (or boiling water) to the pan and stir.

We do this so that the dish is not dry (you can increase or decrease the volume of added broth at your discretion).

Italian chefs were the first to combine cream and mushrooms, giving spaghetti a soft and delicate taste with the help of this sauce. In addition to champignons, you can add cheese, spinach, vegetables, chicken, seasonings and herbs to pasta with mushrooms in a creamy sauce. The ingredients for their preparation can be found in any kitchen, so the dish will not require any special expenses. In just an hour, every housewife can prepare a fragrant dinner for her family.

Features of the sauce

The main thing in the dish is to properly prepare the sauce with mushrooms and cream for the spaghetti. It is important to choose high-quality and fresh products. Sauce base:

• mushrooms - champignons or porcini, sometimes oyster mushrooms are used;
• medium fat cream;
• vegetables;
• different types of cheese;
• seafood, chicken or meat.

Chopped mushrooms are fried in heated vegetable oil. As soon as the champignons release their juice, you need to add butter. Pour cream into the pan, add spices, and cover with a lid.

Mushrooms are stewed in cream for about 15 minutes. Separately, you need to boil the spaghetti and drain it in a colander. Then they are poured into a frying pan with sauce, heated and laid out on plates. The dish is served with greens.

Chefs often change the usual recipes, so spaghetti with mushrooms in a creamy sauce often adds different ingredients. Particularly popular is a dish with the following ingredients:

• wine and cheese;
• chicken;
• ham.

The Italian version of the dish involves the use of dry white wine and cheese. A glass of champignons is cut into slices and fried in a mixture of olive and butter along with an onion. Add 60-80 ml of white wine to the pan and evaporate it. A few crushed cloves of garlic are mixed with 300 ml of cream and poured into the mushroom mixture. Then add grated cheese and Provençal herbs. Separately, prepare the spaghetti, place it on plates and pour over the hot creamy mixture.

Ingredients for spaghetti with chicken:

• 250 g chicken breast;
• 300 ml low-fat cream;
• 200 g porcini mushrooms;
• 300 g spaghetti;
• flour, vegetable oil, soy sauce;
• cheese, onions.

The most revered dish in Italian cuisine, undoubtedly, is pasta, prepared from pasta made from premium flour.

It is so versatile and easy to prepare that all you have to do is boil it, add mushroom sauce for spaghetti - and the result is a real delicacy! Not only mushrooms are added to such gravies, but also peppers, tomatoes and even nuts, but this classic recipe involves cheese and cream.

How to choose products for mushroom sauce

To obtain a delicious mushroom sauce, we follow several recommendations given by experienced chefs.

Cream selection

We use exclusively heavy cream: low-fat and low-fat products are not suitable for this dish, as the sauce will not be tender and truly creamy.

If we can’t find good cream, we’ll use homemade full-fat sour cream. Unlike its supermarket counterpart, it has no sour notes; on the contrary, it is rather sweetish, but there is plenty of fat content.

Mushroom selection

If you think that only champignons are suitable for mushroom sauce, then you are mistaken - any mushrooms are suitable for it.

1. Champignons and oyster mushrooms will appeal to those who prefer a delicate taste and unsaturated aroma. If you want a vigorous mushroom spirit to emanate from it, and the taste to be bright, then we use only forest mushrooms, preferably honey mushrooms or boletus mushrooms.
2. Can't buy or collect fresh mushrooms? No problem - frozen ones will do. The main thing is to defrost them correctly: after taking them out of the freezer, put them on a dish, and when they thaw, drain off the excess water.

As you can see, choosing the right products and preparing mushroom sauce for spaghetti is not at all difficult.

As for serving, it is served hot, either poured over the pasta or poured into a gravy boat so that everyone can add as much sauce to their plate as they want. In addition, you can serve baked chicken fillet. No one will refuse a delicious hearty lunch or dinner, exuding a seductive mushroom and meat aroma!

Spicy mushroom sauce for spaghetti

Ingredients for 4 servings

• — 450 g + -
• — 150 g + -
• — 400 ml + -
• — 1 pc. + -
• - 2 slices + -
• - 1 tbsp. + -
• - 2 tbsp. + -
• - 1 bunch + -
• - to taste + -
• - to taste + -

How to make mushroom spaghetti sauce

1. We wash the mushrooms: if they were bought at the market or brought from the forest, then we use a brush when washing - it is important to remove residual soil and debris.
2. Leave the small mushrooms as is, cut the large ones into four parts. You cannot grind mushroom raw materials: in this recipe, the sauce should be textured, and not in the form of a homogeneous paste.
3. Chop the peeled onion and garlic cloves, fry them in a frying pan with heated oil until they begin to brown. No need to fry them!
4. Add mushroom raw materials and simmer. It contains a lot of moisture, so they will simmer for about 20 minutes. When the mushroom mass is reduced by a third, we can consider that they are ready.
5. Season the contents of the pan with black pepper, salt, flour and mix thoroughly so that no lumps form. Fry everything for about 3 minutes until the mushrooms turn golden.
6. Add cream and simmer the mixture under the lid for another five minutes.
7. At this time, finely grate any hard cheese. After five minutes have passed, from the start of stewing the mushrooms with cream, add it to the frying pan. Constantly stirring the mass so that the cheese does not stick to the bottom of the vessel, and wait for it to dissolve.

Mushroom sauce for spaghetti is ready. Remove it from the stove and mix with chopped parsley. Close the lid, wait 10 minutes, pour over the pre-boiled pasta and enjoy the unique creamy mushroom taste with cheese notes!