Recipe for spaghetti with mushrooms in cream. Cooking spaghetti with mushrooms in a creamy sauce

Spaghetti in a creamy mushroom sauce is another very good example of how even a budget homemade 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 level. Perfectly cooked spaghetti is just perfect with a delicate creamy mushroom sauce. A minimum of seasonings and spices is used in the recipe, but believe me, the aroma of the dish is simply incomparable! Impossible to resist!

How to cook spaghetti with mushrooms in a creamy sauce

Let's cook the spaghetti first. 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. After that, bringing the water to a boil, lower the spaghetti into it. Salt them, then crush them a little so that they soften and completely immerse in water.

Boil spaghetti until tender, following package instructions. As a rule, they are cooked 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. Drain the spaghetti in a colander and you're done!

Creamy spaghetti sauce can be cooked in parallel. We first defrost the mushrooms, rinse them with cool running water and put them in a colander, squeezing them slightly. There should be a minimum of water in the mushrooms.

We warm the butter or vegetable oil, put the mushrooms in it and fry them, stirring occasionally, for about 5-7 minutes. If during the frying process the mushrooms give liquid, increase the frying time until the moisture is completely evaporated.

While the mushrooms are roasting, mince the garlic. You can finely chop it, pass it through a press or use a grater - your choice. When the mushrooms are fried, we send 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.

We give the cream in the pan to boil, wait 2-3 minutes after boiling, then throw the cheese grated on a coarse grater 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!

Then you can either mix all the boiled spaghetti with the sauce at once and mix, or arrange the finished spaghetti on plates, pouring the sauce on top. Choose the option that suits you best and enjoy a simple but very tasty dish.

Spaghetti in a creamy sauce can be cooked with any type of mushroom. Pasta with porcini or other forest mushrooms will turn out very tasty.

Bon appetit!

Cooking real pasta with champignons is impossible without high-quality durum wheat pasta. Mushrooms are ideal with white sauce based on cream, which should not be boiled. Fried onion gives the gravy a sweetish aftertaste and a delicate golden color.

Pasta with forest mushrooms is truly a royal dish. True gourmets appreciate them for their unique recognizable aroma, which must be preserved during the cooking process.

The finished dish, sprinkled with grated cheese, can be briefly placed in the oven until golden brown. The dish is served with salads of fresh vegetables and herbs.

Ingredients

• pasta - 300 g
• champignons - 300 g
• onion - 200 g
• sunflower oil - 30 g
• garlic - 2 cloves
• cream - 250 ml
• hard cheese - 100 g
• salt - to taste
• ground black pepper - to taste
• dill - 0.5 bunch

Cooking

1. Start by making the sauce. To do this, thoroughly rinse fresh champignons in cold water from dirt and dust. Dip excess moisture with a paper towel. Remove skin if desired. Cut into slices or arbitrary pieces.

2. Pour vegetable oil or use butter into a deep frying pan or stewpan. Warm up, add chopped mushrooms. Fry over medium heat for literally 5-7 minutes. Stir occasionally with a wooden spatula.

3. Remove the husk from the onion and garlic. Rinse vegetables and pat dry. Chop into small pieces. Add to skillet with mushrooms. Continue frying until the onion is soft.

4. Add cream. It is best to use 20-25%. Stir and heat well. Do not bring to a boil.

5. Grind hard cheese on a fine grater. Add to buttermilk. Season with salt and ground pepper. You can experiment with spices. Keep on low heat until cheese is melted.

6. Take any pasta and boil it in salted water according to package instructions. Place pasta in boiling water and stir well immediately so that it does not stick to the bottom.

Spaghetti with Creamy Mushroom Sauce is a wonderful dish that is suitable for lunch and evening dinner. It is quick and easy to prepare, has a wonderful creamy and mushroom taste. The cream in this dish can be replaced with homemade sour cream, it will not curdle in the sauce and will perfectly replace the cream.

Ingredients

To prepare spaghetti with creamy mushroom sauce, we need:
200 g spaghetti;
200 g of champignons;
200 g cream;
100 g of processed cheese;
1 clove of garlic;
greenery;
salt pepper;

vegetable oil.

Cooking steps

Boil the spaghetti in salted water as directed on the package.

While the spaghetti is cooking, prepare the creamy mushroom sauce. To do this, fry chopped champignons in vegetable oil until the water from the mushrooms evaporates, add melted cheese and lightly fry it over a fire.

Add cream and keep on fire until the cheese is melted. Add salt to the pan, pepper to taste, garlic, passed through a press.

Creamy mushroom sauce mixed with spaghetti.

When serving, our delicious spaghetti with creamy mushroom sauce is generously sprinkled with chopped herbs.

Bon appetit!

If you are faced with a dilemma - what to cook for lunch or dinner without spending a lot of effort and time? And to please everyone? A great option is pasta with mushrooms in cream. This is a hearty and very tender dish, with a slight aftertaste of basil. The list of ingredients for a popular Italian dish is surprisingly simple and accessible - products can be found in a regular store at a reasonable price.

To prepare pasta in a creamy sauce, we need a package of Italian (or any other) pasta, always from durum wheat. As for mushrooms - of course, excellent pasta is obtained with porcini forest mushrooms, but they are not so easy to find, so let's take ordinary champignons. We will also need some cream, a couple of sprigs of basil, butter, a white or purple onion, salt and pepper.

Wash the mushrooms, clean and finely chop.

Peel the onion, wash and cut into cubes.

Now you need to boil the mushrooms. We put them in cold water, pour 1 teaspoon of salt, and cook for 20 minutes. If you use forest mushrooms, then you should boil them twice.

We take out the cooked mushrooms with a slotted spoon from the pan. We lower the spaghetti into the mushroom broth, wait until they soften and the broth boils. After that, we make a low fire, mix and cook the pasta for the allotted time, which the manufacturer indicated on the package. Usually it is 7-10 minutes.

Melt the butter in a frying pan and add the mushrooms and onions. Saute, stirring, for 4-5 minutes, until the onion is caramelized.

After that, add cream to the mushrooms, fat content is not important. Stir, and simmer the mushrooms in the cream over low heat for another 5 minutes.

The next step is to add the basil. First, it must be washed and finely chopped. Then add in to the mushrooms and mix. Throw in black pepper.

Immediately after adding the basil, drain the broth from the spaghetti and add them to the pan with the mushrooms. Stir and simmer for 3 minutes.

We rub hard cheese on a coarse or fine grater in order to make a cheese “cap” on the pasta before serving.

That's all, delicious pasta with mushrooms and cream is ready, served with cheese and fresh herbs.

The successful outcome of cooking a dish depends on good, high-quality pasta, and even properly cooked. Bon appetit!

Spaghetti with mushrooms in a creamy sauce - recipe with photo:

If you use dried mushrooms, then start with them. Fill them with cold water and leave for a few hours to swell.

Boil swollen mushrooms in a small amount of water for 20-30 minutes. Throw them on a sieve and leave to cool. Save the mushroom broth, you can add it to the sauce if it is too thick.

Peel the onion and chop finely.

Heat the pan, put the butter in it, and so that it does not burn when heated, pour in a little vegetable oil. Fry the onion in the mixture until soft and lightly golden.

Clean mushrooms from dirt. To do this, it is best to wipe each mushroom with a damp sponge and rinse quickly under running water. During cleaning, do not soak the mushrooms in water, because due to their loose structure, they quickly absorb it and become less fragrant and tasty. Cut the prepared mushrooms into slices.

Add the mushrooms to the onion and over a fairly high heat, constantly stirring everything, fry the mushrooms until cooked and lightly browned.

Finely chop the boiled mushrooms and add to the pan. Stir. Add salt and pepper to taste.

Pour in the wine, bring the mushrooms to a boil and simmer for a few minutes to evaporate the alcohol.

Pour in the cream and simmer the mushrooms in the creamy sauce over low heat for 5 minutes.

During this time, finely chop the garlic and basil, grate the hard cheese on a fine grater.

Add the basil, garlic and cheese to the slightly thickened sauce. Stir and boil everything together for another 5 minutes. At the very end, if desired, season the creamy sauce with additional salt and pepper.

While the sauce is boiling, in a large amount of salted water (for every 100 g of pasta you need to take 1 liter of water), boil the spaghetti until cooked (be guided by the time indicated on the package). Throw the pasta on a sieve, sprinkle with a little oil (1-2 tablespoons) and mix. By the way, if you did not save the mushroom broth, then in order to dilute the sauce, save 1 cup of spaghetti broth.

Add the cooked spaghetti to the mushrooms in a creamy sauce.

Mix thoroughly and heat everything together over low heat for 1 minute. If needed, add mushroom broth or stock at this stage to slightly thin the sauce.

That's all, delicious and hearty spaghetti with mushrooms in a creamy sauce are ready! Serve the dish immediately without letting it cool down.