How to make an amazing pasta sauce with mushrooms. mushroom gravy

Not sure what to serve with pasta or another side dish? Mushroom sauce made from frozen mushrooms is the perfect complement to any second course. It is prepared quite simply from a minimum set of products. And our recipes will help you create a real culinary masterpiece.

"Mushroom" secrets

Do you have frozen mushrooms in the fridge? Today we will tell you how to make mushroom gravy from them without much effort. It will harmoniously complement the taste of pasta, buckwheat porridge, rice and potatoes. By the way, according to the recipes below, you can prepare gravy not only from frozen, but also from fresh and even salted mushrooms.

Read also:

But before we go to the kitchen, let's take a look at the tips of experienced hostesses:

• Sour cream or cream can be used as a liquid base for mushroom gravy. And to reduce the calorie content of the dish, replace them with milk.
• To give a refined taste to the gravy, you can put a little tomato paste. It is better to add it before dairy products.
• The taste of mushroom sauce can be supplemented with vegetables - carrots and onions, as well as fresh and dried herbs.
• If you like spicy and savory dishes, put a little chili pepper in the gravy.
• It turns out very tasty gravy from mushrooms with melted cheese. However, before adding the cheese to the sauce, it must be poured with filtered water and beat with a blender until smooth.

Mushroom gravy from champignons is especially delicious. To prepare it, we need a frying pan with high sides. Mushrooms should not be defrosted beforehand, we need them solid. You can serve such gravy not only with pasta, but also with potato zrazy, meat rolls and even cutlets.

Compound:

• 150-200 g frozen champignons;
• 100 g of processed cheese;
• onion head;
• 250 ml of milk;
• refined vegetable oil;
• table salt and spices.

Cooking:

• We put the frozen mushrooms in a regular bag and go through them with a chop kitchen hammer. Mushrooms should crumble inside the bag.

• Put the mushrooms in the pan with the onions and fry until cooked. Do not be afraid that the mushroom pieces will be of different sizes, because in the end we will get a thick and tasty sauce.

• Now add milk to the pan and bring it to a boil, and then reduce the level of the burner.
• We rub the cheese on a fine grater and spread it to the rest of the ingredients. Stir the sauce until it is completely dissolved.

• Season the gravy with salt and spices, simmer for 2-3 minutes and remove the pan from the heat. If desired, you can add chopped greens - dill or parsley.
• Our gravy is ready, it needs to be cooled a little so that it thickens, and then you can serve it to the table with your favorite side dish.

Gourmet porcini mushroom sauce

Mushroom sauce for pasta can become a real culinary masterpiece if you cook it with the addition of white wine and cream. By the way, according to this recipe, you can make a sauce from fresh mushrooms. Shall we try?

Compound:

• 0.5 kg frozen white mushrooms;
• 2-3 onion heads;
• 250 ml of white wine;
• 500 ml heavy cream 33%;
• dill sprigs;
• 50 g butter;
• ground black pepper;
• salt.

Cooking:

• Rinse frozen mushrooms with cold water and put in a colander to get rid of excess liquid.
• We clean the onions and cut into beautiful rings or half rings. Saute the onion in butter until tender. It usually takes ten minutes.
• Now add wine to the pan, bring to a boil and reduce the heat. We continue to simmer the onions for five to seven minutes.

• Mushrooms cut into small cubes and spread to the onion. Fry on the middle level of the burner so that all excess liquid comes out of them.

• Season the sauce with salt and pepper, add cream.

• Simmer the sauce over low heat for about half an hour. Don't forget to stir the sauce.
• A few minutes before the end of the cooking process, put the chopped dill into the pan.

• Serve mushroom sauce with pasta.

Preparing lean sauce

From frozen mushrooms, you can cook a fragrant and tasty lean gravy. It diversifies the daily menu of those who adhere to a dietary diet. Instead of cream and sour cream, we will add tomato paste and water. Determine the amount of liquid based on how thick you want the sauce to be.

Compound:

• 0.5 kg of frozen mushrooms;
• carrot;
• onion head;
• 2-3 tbsp. l. tomato paste;
• filtered water to taste;
• vegetable oil;
• 3-4 st. l. sifted flour;
• table salt and spices.

Cooking:

• Put the frozen mushrooms in a pan and fry, stirring, until all excess liquid comes out of them.
• Then add vegetable oil and fry the mushrooms until golden brown.
• We clean the vegetables, rub the carrots, and finely chop the onion.
• We spread the vegetables to the mushrooms and sauté until they become soft.
• In a separate frying pan without adding oil, fry the sifted flour until golden brown. Do not forget to stir it all the time so that it does not burn.
• Add water to the flour, bring to a boil and reduce the heat, and then put the tomato paste into the pan.
• Mix everything and simmer the sauce for 3-5 minutes.
• Now add the sauce to the pan with mushrooms and vegetables, season the gravy with salt and spices and simmer until it thickens.
• Serve mushroom gravy with a side dish, fish or meat.

Very tasty. It goes well with potatoes, cereals, we can say that this is a universal sauce. It can be eaten with just a spoon, without anything. But most of all I like pasta with mushroom sauce, so today I want to talk about this recipe.

To prepare pasta with mushroom sauce, we need:

• 600 grams of mushrooms, I used fresh champignons,
• 2 heads of onions,
• 300 grams of sour cream,
• 1 heaping tablespoon of flour
• salt,
• 1 pack of pasta (500 grams).

Recipe for pasta with mushroom sauce.

Prepare mushroom sauce with sour cream. To do this, rinse the mushrooms well under running water, shake off excess water and chop finely. Pour a little vegetable oil into a frying pan and put on fire. Put the mushrooms in the pan, the fire is moderate.

Peel the onion and chop finely. Let's add mushrooms.

Stew mushrooms with onions over medium heat under a lid until cooked. I simmered for about 30 minutes. Add salt to taste and flour to the mushrooms, mix well. Put sour cream, mix and stew more mushrooms with onions and sour cream for about five minutes. The contents of the pan should gurgle slightly.

Our mushroom sauce is ready.

Now let's boil the pasta. To do this, pour a large amount of water into the pan, bring it to a boil. Salt the water and put the pasta in it. Cook pasta over medium heat until tender, stirring occasionally. The cooking time for pasta is individual, usually indicated on the package.

Serve hot with mushroom sauce.

Bon appetit.

Italian culinary traditions are among the most versatile, thanks to which they are adopted by housewives around the world. High-quality pasta and delicious sauce - that's all the wisdom of homemade pasta. If you still cook regular pasta for a side dish, don't be afraid - experiment more boldly with additives, surprise your relatives!

How to cook pasta with mushrooms

Mushrooms with pasta is one of the easiest ways to quickly prepare a delicious, nutritious meal. It does not require special preparation: vermicelli or spaghetti is in the closet in every home, and champignons are inexpensive in any modern supermarket. A special feature of the dish is an unusual gravy in which champignons are stewed. As a rule, this is a creamy or milky white sauce with spices, where many housewives add grated cheese.

In the oven

There are at least three ways to cook horns or butterflies with mushroom sauce: cooking separately (they are mixed before serving), cooking in a slow cooker (pasta is cooked separately, then stewed with champignons in a slow cooker), baking dishes in the oven. Pasta with mushrooms baked in the oven is the most festive option that you can please guests with. The casserole with pasta and in the oven will not only be completely soaked, but will be browned with a delicious cheese crust on top.

In a slow cooker

Cooking pasta in a slow cooker is easier and faster than in the oven. To do this, follow the step-by-step instructions with a photo, gradually adding all the ingredients. The peculiarity of the dish is that there is no need to use different utensils, take time to prepare the sauce separately, then the pasta. Cooking in a multicooker occurs with the help of the programs "Frying", "Stewing": how to cook, the instructions for the technique will tell you.

Recipes with photos

If you don’t know how to cook mushrooms with vermicelli, but really want to try this dish, use the recipe with a photo of each cooking step. This will avoid mistakes in the cooking process, get a delicious result. At the end there is a detailed video that describes step by step the recipe for pasta with mushrooms with clear comments from the chef.

• Servings: 4 persons.
• Purpose: for breakfast.
• Cuisine: Italian.
• Difficulty: easy.

Ingredients:

• spaghetti or other type of pasta - 1 pack;
• champignons or oyster mushrooms - 200-300 g;
• cream 20% - 500 ml;‏
• parmesan - 100-150 g;
• onions - 1 large;
• garlic - 3-4 cloves;
• basil;
• deodorized oil.

The recipe for spaghetti with mushrooms will be mastered by any cook who learns how to make a light creamy mushroom sauce. Mushrooms are great, but you can supplement the meal with white or boletus. With proper preparation, such a dish will not only saturate, but also give pleasure. Vermicelli and cream sauce are prepared separately.

Cooking method:

1. First, prepare the mushrooms, because spaghetti will cook quickly. My, cut into plates. Fry in butter, olive or vegetable oil.
2. Cut the onion, add to the sauce. Fry until crispy.
3. Salt and pepper the mixture.
4. Let's cook the spaghetti.
5. Add cream to sautéed mushroom mixture. Simmer for 10 minutes over low heat.
6. Drain the spaghetti in a colander, spread it on a wide dish, pour over the sauce.

with minced meat

• Servings: 6 persons.
• Calorie content of the dish: 1400 kcal.
• Cuisine: Russian, Italian.
• Difficulty: easy.

This recipe is easy to prepare, satisfying and of great nutritional value. If you want to diversify it, then you can add grated parmesan as a finishing element. Pasta casserole with minced meat and mushrooms is another variation. Cooking it in the oven under cheese, you get a fragrant, rich dish. Minced meat can be combined: use chicken, pork or beef. The main thing is that it should be fresh without streaks or added fat.

Ingredients:

• champignons - 200 g;
• minced chicken or pork - 300 g;
• onions - 2 pcs.;
• tomato paste - 2 tablespoons;
• dill - a bunch;
• parsley - a bunch;
• allspice, salt - to taste.

Cooking method:

1. Clear all components. Chop the onion, mushrooms.
2. It is necessary to fry champignons with onions and meat.
3. Boil spaghetti.
4. Drain, form spaghetti nests, pour over the sauce.
5. Add spices and herbs. Salt.

• Cooking time: 40 minutes.
• Servings: 6 persons.
• Calorie content of the dish: 1450 kcal.
• Purpose: main course.
• Cuisine: Russian, Italian.
• Difficulty: easy.

Many people prefer to cook pasta in sour cream sauce because of the delicate creamy taste. As a result, the mushroom supplement turns out to be similar to julienne. Sometimes sour cream can be replaced with cream. The dish will turn out less dense and is perfect for children and adults. Spaghetti sauce can be mixed or served separately, depending on preference.

Ingredients:

• spaghetti - 500 g (one pack);
• sour cream or cream - 100 g;
• minced chicken - 200 g;
• spinach or dill - a bunch;
• grated garlic - optional;
• oyster mushrooms - 300 g.

Cooking method:

1. In this recipe, oyster mushrooms should be boiled (up to 15 minutes) in advance.
2. Then cook spaghetti (boil according to the standard for up to 8 minutes in boiling water).
3. In a pan, fry the onion until a crust, then add boiled oyster mushrooms, sour cream, simmer for up to 4 minutes under the lid.
4. Arrange spaghetti on a platter, pour over the sauce, serve.

In creamy sauce

• Cooking time: 30 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 2300 kcal.
• Purpose: for breakfast.
• Cuisine: Italian.

Pasta with cream and mushrooms is an amazing combination of products, thanks to which in just half an hour you can enjoy a simple dish with a chic taste. Mushrooms stewed in a creamy cheese sauce retain their flavor and give the dish a special nutritional value. At the same time, such spaghetti is prepared quickly and easily according to the photo, no special culinary skills are required.

Ingredients:

• pasta (any to your taste) - 300 g;
• champignons - 400 g;
• cream - 400 ml;
• cheese (can be processed) - 180 g;
• onion - 1 pc.;
• salt, pepper, seasoning - to taste.

Cooking method:

1. Bring the water to a boil, throw in the horns.
2. While they are cooking, start the sauce. Pour sliced ​​mushrooms into a preheated pan, stir until mushroom juice appears in the pan. We send the chopped onion (you can slightly salt and pepper the future sauce, add oil). We leave to fry until cooked.
3. We send cream to the ingredients in a pan, turn up the heat a little and leave for 3-5 minutes. Remove the sauce from the stove and sprinkle with grated cheese, add the necessary amount of salt, pepper and seasonings for the perfect taste.
4. Pour the pasta with mushrooms, leave for a while.

With Chiken

• Servings: 6 persons.
• Calorie content of the dish: 1350 kcal.
• Purpose: main course.
• Cuisine: Russian, Italian.
• Cooking Difficulty: Easy.

The recipe for pasta with mushrooms and chicken involves the use of minced meat or finely chopped cubes of meat. In the Soviet years, the recipe for navy-style horns would be popular, but you can make the dish more saturated. You can use creamy sauce, spices, aromatic herbs. Chicken meat can be separately fried until a crust forms. Vermicelli with chicken and mushrooms in a creamy sauce, served hot.

Ingredients:

• durum wheat spaghetti - 400 g;
• chicken fillet - 2 pcs.;
• mushrooms - 250 g;
• onions - 2 onions;
• hard cheese for serving - 200 g;
• cream - 100 milliliters;
• serving greens (dill) - a bunch;
• spices, salt - to taste.

Cooking method:

1. Pre-fry the chicken fillet, cut into cubes, along with onions. Put the dried mushrooms and simmer.
2. Cook spaghetti al dente (up to 7 minutes in boiling water).
3. Add cream to the prepared meat dish and leave covered for 20 minutes. Serve with greens, pre-salt, pepper, sprinkle with grated cheese.

With meat

• Cooking time: 45-50 minutes.
• Servings: 6 persons.
• Calorie content of the dish: 1500 kcal.
• Purpose: main course.
• Cuisine: Russian, Italian.
• Cooking Difficulty: Easy.

A dish such as pasta with meat and mushrooms in the oven is an analogue of the traditional naval version. Here, the pork will be cut into cubes, and the result of the completion of cooking will be the formation of a fragrant crust of cheese under the meat and sauce with fried onions. This is the best option for lunch or dinner for the whole family. It takes about 40 minutes to cook (most of the time is cooking meat and baking). Spices in the form of cardamom, ginger or sesame are best suited for meat.

Ingredients:

• spaghetti - 1 pack (400 g);
• pork (without veins) - 300 g;
• mushrooms - 200 g;
• vegetables (greens) - for decoration;
• grated hard cheese - 150 g;
• spices and salt - to taste.

Cooking method:

1. The first step is to fry the meat with onions and mushrooms. The latter will start up the juice, and at the end you can cover the pan with a lid to form a broth (it can then be drained or used for other purposes).
2. Boil spaghetti.
3. Finely chop the greens, adding to the fried meat and mushroom preparation.
4. Combine components. Put in a pan, add cheese. Lightly grease with mayonnaise or sour cream. Bake up to 20 minutes.

With cheese

• Cooking time: 40 minutes.
• Servings Per Container: 4.
• Calories: 1200 kcal.
• Destination: lunch / dinner.
• Cuisine: Italian.
• Difficulty: easy.

Macaroni with cheese and mushrooms deserve the attention of even the most demanding gourmet. In addition to cheese, it is recommended to use milk or cream, sour cream, garlic for the sauce. Mushrooms can be chosen as champignons, as well as inexpensive oyster mushrooms, which are in every supermarket. The recipe itself requires special care and simple steps in a certain order.

Ingredients:

• any kind of pasta - 400 gr;
• fresh champignons - 400 gr;
• garlic - 2 heads;
• sour cream - 3 tablespoons;
• cream / milk - 200 gr;
• butter - 10 gr;
• hard cheese - 100 gr;
• spices: salt, pepper, ground coriander.

Cooking method:

1. Wash the mushrooms, cut into plates, put in a preheated pan.
2. Boil vermicelli al dente (until half cooked), drain, rinse, cover.
3. Add finely chopped garlic, stir.
4. Add sour cream, mix.
5. Pour in cream or milk, pepper, add coriander and any dried herbs (oregano, basil) to taste.
6. Pour the pasta, mix, if necessary - add a little more liquid (milk, cream, water), add a piece of butter. Cook covered, stirring occasionally, for five minutes.
7. Grate the cheese, sprinkle the vermicelli in the pan, turn off the heat, cover with a lid until the cheese is melted. You can garnish with a sprig of thyme or spinach leaves.

With tomatoes

• Cooking time: 40 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 850 kcal.
• Purpose: for dinner.
• Cuisine: Italian.
• Difficulty of preparation: easy.

Tired of the usual pasta for dinner? We offer to diversify them with vegetables! Prepare a simple and delicious Italian dish - spaghetti with mushrooms and tomatoes. This is a classic hearty vegetable dish that does not require special products and is very easy to prepare. If there are mushrooms and tomatoes, tomato paste or thick tomato juice, a little cheese and paprika, zucchini in the refrigerator, be sure to cook pasta with vegetables.

Ingredients:

• spaghetti - 250 g;
• champignons - 200 g;
• onion - 50 g;
• tomatoes - 60 g;
• zucchini - 60 g;
• pepper (paprika) - 1 pc.;
• parmesan - 100 g;
• olive oil - 50 ml;
• basil;
• salt, pepper - to taste.

Cooking method:

1. Wash oyster mushrooms or champignons thoroughly, cut into small pieces.
2. Peel the onion, cut the pepper into 2 parts, remove the seeds, dip the tomatoes in hot water for a few seconds, remove the skin. Cut all these ingredients into cubes.
3. Heat the pan, fry the onion in olive oil.
4. Pour fresh mushrooms, fry them, stirring, for 10-15 minutes.
5. When the mushrooms are browned, add pepper, tomatoes, zucchini. Fry for another 5-7 minutes, stirring. Then salt and pepper.
6. Put a container of water on the fire, salt. When the water begins to boil, add spaghetti and cook until tender (6-8 minutes).
7. Spaghetti shift to vegetables, mix. Remove from heat, cover with a lid.
8. Grate parmesan on a fine grater.
9. Arrange the pasta on plates, sprinkle with cheese, garnish with basil leaves.

With dried mushrooms - recipe

• Cooking time: 45 minutes.
• Servings: 6 persons.
• Cuisine: Russian, Italian.
• Cooking Difficulty: Easy.

The main difference is that pasta with dried mushrooms is prepared without the addition of a fresh component. Taste qualities may differ slightly, since not champignons are used, but white or boletus. You can buy them in a store, in the market from a familiar merchant, or dry them yourself. The cooking time does not take into account the fact that the boletus must first be soaked. Leave them overnight in salt water.

Ingredients:

• rigatoni - 300 g;
• dried boletus - 200 g;
• onion - 1 head;
• frying oil - 1 tablespoon;
• salt - to taste.

Cooking method:

1. Boletus mushrooms should be soaked in salt water beforehand to make them softer and softer.
2. Prepare a classic fried onion in a pan with oil and spices.
3. Add the mushrooms there, after cutting them into small pieces.
4. Cook spaghetti in salted boiling water.
5. Combine all the ingredients, garnish with dried dill or other herbs. You can add grated cheese.

• Cooking time: 45 minutes.
• Servings: 6 persons.
• Calorie content of the dish: 1200 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian, Italian.
• Cooking Difficulty: Easy.

Ham and Mushroom Pasta Casserole is another take on a classic recipe. The ability to add spice due to ham and spices will give a new taste to simple, at first glance, ingredients. Ham should be cooked in a pan with onions until golden brown. The finished dish is served on a table decorated with herbs and cheese.

Ingredients:

• spaghetti - 1 pack;
• champignons - 200 g;
• ham - 200 g;
• cheese - 100 g;
• spices and salt - to taste;
• oil for frying - 2 tbsp. spoons.

Cooking method:

1. Pre-cut the components.
2. Saute the mushrooms until the liquid has evaporated. Add ham and onion, fry until golden brown.
3. Boil the pasta for 8-10 minutes.
4. Mix the ingredients, season with spices, sprinkle with cheese.

Sauce Secrets

To cook juicy and fragrant vermicelli with mushrooms, you should follow a few simple rules and recommendations.

• If you want to make a sauce, you should add liquid heavy cream from 20-30% fat.
• Pasta should be selected only from durum wheat. Boil them for no more than 8 minutes so that they turn out elastic and do not fall apart in a plate.
• It will be delicious if you add forest mushrooms, pigs or nigella.
• Mushrooms should be cooked in a pan until they release juice. Bring the liquid to complete evaporation. Only then add cream and other ingredients.
• The aroma is given by such greens as dill, cardamom, rosemary, basil.
• A clove of garlic will spice up the dish. Nuts can be added to pasta sauce.
• If you want to make it thicker, then add sour cream to the pan with ready-made champignons and fried onions to stew everything together.

Check out other recipes.

Video

Mushroom gravy is a great alternative to any meat gravy. For the preparation of meat gravy, not only forest mushrooms are suitable, but also oyster mushrooms and champignons beloved by many. Regardless of what recipe it was cooked in, it will perfectly complement boiled rice, pearl barley, pasta and many other dishes.

This mushroom sauce is perfect for mashed potatoes. As for the recipes for making champignon mushroom sauce, they are quite diverse and range from the simplest to real culinary masterpieces of haute cuisine. You can prepare mushroom gravy based on meat broth, and in a lean version without meat.

Today I want to offer you the simplest, but very tasty champignon mushroom sauce recipe with onions, carrots and flour. Mushroom champignon sauce is prepared in just 20 minutes, which is very convenient when you need to quickly prepare lunch or dinner.

Ingredients:

• Onion - 1 pc.,
• Champignons - 500 gr.,
• Carrots - 2 pcs.,
• Flour - 4 tbsp. spoons,
• Water - 600 ml.,
• Spices: ground black pepper, Provence herbs,
• Salt to taste
• Sunflower oil - 4-5 tbsp. spoons.

Mushroom gravy from champignons - recipe

Cooking mushroom gravy begins with the preparation of all the necessary products. Peel carrots and onions from the skin. Wash and dry the mushrooms. Next, cut them into slices as for.

Cut the onion into small cubes, as for frying.

Grate the carrots on a medium or larger grater.

Fry the onion in sunflower (refined) oil until transparent.

As soon as the onion is fried, put the grated carrots in the pan.

Mix champignons with mushrooms, onions and carrots. Fry them for 7-8 minutes over low heat, stirring occasionally. During this time, the mushrooms should be fried, and the carrots should become soft.

Sprinkle the mushrooms with spices and salt.

Mushroom gravy from champignons. Photo

Italian cuisine gave the world one of its main achievements - pasta. Spaghetti is treated with great respect because any housewife can always get out of a situation when you need to cook something very quickly and very tasty. There are countless recipes on the pages of culinary websites and books, and mushroom spaghetti sauce is just one of them. There are a wide variety of variations of mushroom sauces for pasta: using tomatoes and red pepper, with lemon juice, with nuts ... In other words, this is a real lifesaver if you need to quickly prepare dinner.

The most popular and, one might say, the classic version of mushroom sauce includes cream and cheese. Its recipe is very easy to prepare, budget, and the result is very impressive.

Need a set of ingredients :

• Fresh mushrooms - 450 g
• Cream (25% fat) - 400 ml
• Hard cheese - 150 g
• Onion - 1 small onion
• Garlic - 2 cloves
• Flour - 1 tablespoon
• Vegetable oil - 2 tablespoons
• Fresh parsley - 1 small bunch
• Salt - to taste
• Black pepper, ground - to taste

Servings - 4

Cooking time - 50 minutes

Mushroom flavor

Often, housewives wondering how to cook mushroom sauce mistakenly consider champignons to be the only suitable product. In fact, absolutely any mushrooms can be chosen in mushroom sauce. The difference will be only in the subtleties of the aroma: champignons taste more tender, and forest mushrooms are distinguished by their characteristic richness of flavors. Fresh mushrooms for dressing are ideal, but finding a quality product is not always possible, so good frozen mushrooms will do just fine. Before cooking, it is important to prepare frozen mushrooms by laying them out of the freezer in advance and removing excess water.

1. Ready mushrooms are cut into small pieces. Grinding is not recommended, so as not to deprive the sauce of the necessary texture - the sauce for pasta should not be homogeneous.
2. Finely chopped onion and garlic. A frying pan with vegetable oil is heated, and vegetables are sent to it. Fry for 3-4 minutes until the onion is lightly golden.
3. When the onion reaches the desired condition, chopped mushrooms are poured into the pan. During heat treatment, this product will release a lot of water, so they will have to be cooked for 15-20 minutes. The readiness of the mushrooms will be indicated by the fact that their volume will decrease by about one third - due to the evaporated liquid.
4. Add salt and black pepper to the finished mixture, then mix thoroughly and pour a tablespoon of flour into the pan. Everything is mixed again to eliminate the appearance of lumps, then fried for about 2-3 minutes.

Creamy tenderness

For pasta with mushrooms and other dishes that include cream, you need to choose only a fatty product. Cream with a low percentage of fat or completely fat-free is too liquid, and they have no taste as such. Sometimes cream for mushroom sauce can be replaced with sour cream, but only if it is a homemade natural product that does not have the sourness characteristic of store-bought sour cream.

1. When the mushrooms, fried in flour, acquire a golden hue, cream is poured into the pan. The mixture is cooked over low heat for 3-5 minutes with the lid closed.
2. While the mushroom sauce is languishing, you can prepare the cheese. It is rubbed on a fine grater and should not stick together - which is why it is better to choose hard varieties. When the mushrooms with cream are stewed for the specified time, cheese is poured into the pan. For one minute, without removing from the heat, it is necessary to stir the sauce so that the melting cheese dissolves and does not burn to the bottom of the pan.
3. The mushroom sauce is removed from the fire. Finely chopped parsley is added to it, then the pan is closed with a lid for another 10 minutes.

Innings

Mushroom pasta sauce is best served hot as it has a patchy texture with relatively large chunks. The dressing can be put on the table either in a separate gravy boat with a spoon, or you can immediately spread the spaghetti with mushrooms in portions.

1. This sauce for pasta can be served with any pasta - not just pasta or spaghetti. Any feathers, bows and dumplings will turn out doubly delicious, not to mention hearty meat lasagne.
2. Another product with which mushroom sauce can be served at the table is a side dish of rice. In general, other cereals, such as buckwheat or pearl barley, go well with seasoning.
3. No less successful would be the choice in favor of chicken fillet: baked chicken meat, flavored with a creamy mushroom sauce, can make the dinner unforgettable and will not leave any of the guests indifferent.

Bon appetit!

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