Spaghetti with mushrooms and tomatoes. Spaghetti with mushrooms - an unusual combination of ordinary products
A piece of Italy in your kitchen in just one hour. famous pasta with mushrooms tomato sauce cooks quickly and is very tasty. Mushrooms can be taken any to taste. Check out this easy recipe!
Preparation description:
Most often, when there are mentions of Italian cuisine, many people associate with pizza and pasta. You can cook pasta different ways: with seafood, cheese, mushrooms, chicken, etc. Cooking options for this delicious and a simple dish exists great amount. The evolution of pasta cooking begins to change since the 15th century, precisely in those days pasta gained popularity due to long terms storage. When Europe learned what a fork was, long spaghetti became incredibly popular and various sauces and additives began to be prepared for them. See how to cook pasta with mushrooms in tomato sauce.
Ingredients:
- Spaghetti - 300 Grams
- Champignons - 300 Grams
- Onions - 2-3 Pieces
- Tomatoes - 2-3 Pieces
- Garlic - 2 Cloves
- Vegetable oil - to taste (for frying)
- Ham - 150 Grams
- Salt, pepper - to taste
Servings: 3-4
How to cook pasta with mushrooms in tomato sauce
1. Italian pasta- this is an analogue of pasta, only it is made from durum varieties wheat. First you need to boil the spaghetti until half cooked, put it in a colander and rinse.
2. Separately, fry the chopped ham with onions and mushrooms. If you have time, you can also cook forest mushrooms, but I didn’t experiment like that and always cooked from champignons.
3. We clean the tomatoes from the skin, after placing them in boiling water for a couple of minutes. Now we pass them through a meat grinder, grind in a blender or grind through a sieve, in any way convenient for you. After that, we send it to the pan along with garlic.
4. Add some water and simmer for about five minutes over low heat. If desired, you can add greens, but a prerequisite is seasoning for pasta.
5. We spread the spaghetti on a dish, and pour our sauce of tomatoes, mushrooms and ham on top. You can decorate with olives, as well as herbs, cheese and red pepper.
The name "pasta" in our minds is strongly associated with Italy and Italian cuisine. Indeed, this dish was born in Italy, but is successfully used different nations- everyone enjoyed it. Pasta is loved even in vegetarian cuisine.
Pasta in Russia has been popular for a long time. This dish is used in Everyday life. But the peculiarity of the paste is that, using variety of sauces and spices, you can get completely different unique flavors. The advantages of pasta are its cheapness, speed of preparation and the ability to store a pack of pasta for a long time.
Mushrooms make the dish unusual and spicy. They enhance the nutrition of the dish, allowing you to get enough. a small portion. "Forest meat" - this is how nutritionists call mushrooms, hinting at their ability to quickly satisfy the feeling of hunger.
Pasta with mushrooms - food preparation
Because the paste italian dish, it is better to use pasta made in Italy. However, domestic spaghetti made from wholemeal durum wheat flour is no worse. By the way, such pasta does not get fat!
If cheese is used in the recipe, preference should be given to hard varieties. Parmesan or Grano Padano is what you need.
Olive oil is usually used as the fat for sauteing.
Mushrooms for pasta can be taken those that are usually seen in stew or fried: champignons, oyster mushrooms, porcini mushrooms, chanterelles, honey mushrooms and some others. Before cooking, they must be thoroughly washed and cut.
Pasta with mushrooms - preparing dishes
Utensils for cooking pasta are used thick-walled. If this is a frying pan, then it should be large, with high sides and a lid. The thick walls of the dishes will allow the products to heat up gradually and not burn. Deep dishes are needed so that the dish fits completely in it, and there would be an opportunity to mix it. The lid is necessary for a uniform quenching process.
Pasta with mushrooms - the best recipes
Recipe 1: Pasta with champignons and cheese
The recipe for the dish is quite simple. All ingredients are available. This dish can be prepared for dinner, but if it is decorated before serving, it can become holiday treat.
Ingredients
300 grams of durum wheat spaghetti, 300 grams of champignons, 200 ml of cream, 2 cloves of garlic, 150 grams hard cheese, margarine for frying mushrooms, 2 tbsp. tablespoons of dry white wine.
Cooking method
Melt the margarine in a heavy bottomed pan. Sliced champignons and finely chopped garlic fry a little. Add wine, cream and spices. Reduce the heat to a minimum and simmer the dish until cooked. Cook spaghetti in salted water as directed on the package. Drain the water, add the spaghetti to the mushrooms and simmer for a couple more minutes. Divide the pasta into bowls while hot and top with grated cheese. If the dish is stirred immediately, the cheese will melt slightly.
Recipe 2: Pasta with mushrooms and prosciutto
In autumn or winter, when the body needs the most satisfying dishes, pasta with Italian dry-cured ham (prosciutto) and mushrooms will come in handy. The unusual combination of these two elements gives the dish a wonderful taste and specific aroma.
Ingredients
tutu Italian spaghetti(about 460 grams), 600 grams of mushrooms (you can use porcini, chanterelles, shiitake, mushrooms or a mixture of them), 100 grams of prosciutto, 1 onion, 1 stalk (small) celery, 1 carrot, 2 tbsp. tablespoons olive oil, ¼ cup vegetable broth, ¼ cup water, ½ cup, and 2 more tbsp. l. cream, ground black pepper and salt (preferably sea).
Cooking method
In a large heavy-bottomed frying pan, heat the olive oil well. Put finely chopped onions, celery, prosciutto and carrots in a frying pan. Sauté until the onion is golden and the vegetables are tender. On medium heat, it will take no more than 7 minutes. Transfer the vegetables to a deep saucepan with a thick bottom. Add chopped mushrooms, vegetable broth and water, salt, pepper and reduce the heat to very low, simmer for 30 minutes (covered) until the mushrooms are completely soft. At this time, spaghetti can be cooked in another pan. For this cold water bring to a boil in a saucepan, add some salt, add spaghetti and cook for as long as indicated on the package. Ready spaghetti is thrown into a colander, the broth is allowed to drain completely. Cream is heated in a small saucepan. When they are ready to boil, they are removed from the fire. Spaghetti is placed in a bowl, mushrooms stewed with prosciutto and cream are added. Everything is thoroughly mixed and served to the table.
Recipe 3: Pasta with oyster mushrooms
The recipe is elementary. If you get up a little early, you can pleasantly surprise the whole family by serving this wonderful dish for breakfast.
Ingredients
500 grams (pack) of Italian spaghetti (perfect, for example, Sorenti), 200 grams (pack) of 15% cream, 500 grams of oyster mushrooms, 1 medium onion and half a carrot, butter for frying.
Cooking method
We pass finely chopped onions and carrots. At this time, cook spaghetti, it is better not to cook a little and put it on a sieve. Add mushrooms to carrots and onions in a frying pan and fry for 7-10 minutes. Now pour the cream into the pan. When they boil, add spaghetti on top and, gently mixing, simmer the dish for about five minutes. Turn off the heat, cover the pan with a lid and let the pasta brew for about two minutes.
Recipe 4: Italian Fettuccine Pasta with Mushrooms
If you want to try real mushroom pasta Italian recipe Well, this one is just what you need. Italians have it delicious and hearty meal called pasta fettuccine alla boscaiola (forester's pasta).
Ingredients:
400 gr. fettuccine paste;
100 gr. champignons;
200 gr. green peas (it can be fresh or frozen);
50 gr. butter and olive oil;
2 cloves of garlic;
2 onions;
100 gr. dry white wine;
100 gr. minced veal;
80 gr. parmesan cheese;
pepper and salt to taste.
Cooking method:
1. After peeling the onion and garlic, chop them. After washing the mushrooms, dry them a little paper towel and finely cut.
2. Having melted half the butter in a pan and adding olive oil to it, fry the onion and garlic until transparent. Then add minced meat with mushrooms to them and fry with constant stirring for about 5 minutes, then add green pea, pour in the wine and continue to cook until almost all the liquid has evaporated (not forgetting to stir). At the end, salt and pepper.
3. Bring lightly salted water to a boil and boil the pasta in it. Then, throwing it in a colander, let the water drain well. Then we fill the pasta with the other half of the butter, mix it with the sauce and serve, sprinkled with grated parmesan.
Recipe 5: Simple Mushroom Pasta
It only takes about half an hour to prepare this pasta, so it can be a great dinner for your family. There is no doubt that it is fragrant and tasty dish all your family members will love it.
Ingredients:
300 gr. spaghetti;
300 gr. champignons;
200 ml cream (15%);
2 cloves of garlic;
150 gr. parmesan cheese;
50 gr. dry white wine;
drain. oil for frying mushrooms.
Cooking method:
1. After washing the mushrooms, dry them a little with a paper towel and cut them thin slices, garlic is also cut into thin transverse slices and lightly fry them together for butter. Then, adding cream with wine and spices to taste, simmer until tender.
2. Boil spaghetti in lightly salted water and carefully drain the water, send them to the pan to the mushroom sauce, mix well and simmer the contents of the pan over low heat for a couple of minutes.
3. Spread spaghetti on plates, sprinkle each with grated cheese and serve.
Recipe 6: Italian Pasta with Mushrooms, Tomatoes and Parmesan
The recipe for this pasta with mushrooms is not at all complicated, but the dish turns out to be simply luxuriously tasty and beautiful.
Ingredients:
200 gr. pastes;
100 gr. champignons;
1 onion;
3 tomatoes;
2 cloves of garlic;
50 gr. parmesan cheese;
50 gr. olive oil;
to taste salt with black ground pepper, oregano, basil.
Cooking method:
1. After peeling the garlic, cut it lengthwise into 4 parts. We clean the onion and cut it finely. After washing the mushrooms and drying them a little with a paper towel, cut them into not too small slices.
2. Pour olive oil into the pan, heat it well and fry the garlic on it until golden color. Then we extract the garlic from the oil and add the onion with mushrooms to the pan, salt, pepper and fry the mushrooms with onions.
3. Scald the tomatoes with boiling water to make them easier to peel. Cut into small cubes, transfer them to a pan with onions and mushrooms and simmer everything until tender, salt and pepper at the end of the stew, and also add oregano.
4. After boiling the pasta in lightly salted water until tender and throwing it into a colander, let the water drain well.
5. Rinse the basil leaves well and tear them with your hands, add to the mushrooms with onions and tomatoes, then add the prepared pasta here and mix everything well. After removing the pan from the heat, add grated cheese to the dish and mix everything well again. Before serving, also sprinkle each plate with cheese and basil.
To prepare pasta, you should take 1 liter of water per 100 g. pasta. They should be cooked freely in the pan, and not crowded there - this is one of the main rules. successful cooking pastes.
If your goal is pasta at the al dente stage, then you can determine the readiness by breaking it. When you see a thin white line or white dots in the middle of the broken pasta, know that the stage of readiness has not yet come. Seeing that at the fracture site the paste has a uniform translucent yellow, you can drain the water, add the sauce and serve the dish.
When cream is added to the mushrooms, the fire should be turned off. Then the cream will not shrink and the dish will not burn. The cream will remain liquid in this case. After adding cooked spaghetti to the dish, turn on the fire and finish cooking.
Pasta must be cooked until half cooked. It comes to readiness already with mushrooms.
Traditionally, spaghetti is cooked with minced meat, meat, cheese, sausages or seafood.
But today we will try to deviate a little from tradition, because spaghetti goes well with mushrooms.
Spaghetti with mushrooms is easy to prepare, and the dish will turn out incredibly tasty and no less satisfying.
Spaghetti with mushrooms - the basic principles of cooking
It is best to cook spaghetti with champignons or oyster mushrooms. Moreover, today these mushrooms are sold all year round.
In addition to mushrooms and spaghetti, you will need cream or vegetable oil, onion, cheese and garlic.
Finely chopped onion and garlic are fried in vegetable oil until lightly browned. Mushrooms are cleaned, washed and cut into thin slices or pieces. Add them to the onion and continue to fry until all the liquid has evaporated.
In parallel with the preparation of mushrooms, boil spaghetti until tender. Then they are thrown into a colander so that all the water is glassed and transferred to a pan with fried mushrooms. Stir, put pieces of butter, cover with a lid and leave for five minutes. Lay out on plates and sprinkle with grated cheese.
To make the taste of the dish more interesting, tomatoes, cream, sour cream and herbs are added to it.
Mushrooms can be cooked in the form of a sauce. Then, when serving, boiled spaghetti is watered mushroom sauce and serve sprinkled with cheese or herbs.
Recipe 1. Spaghetti with mushrooms and tomatoes
Ingredients
fresh tomatoes- 300 g;
olive oil;
fresh mushrooms- 300 g;
onion - 150 g;
salt - 5 g;
spaghetti - pack.
Cooking method
1. We peel the onion, wash it and chop it in small pieces. We clean the mushrooms, put them in a sieve, wash them under running water, dry them with a napkin and cut them into small pieces. Rinse the tomatoes, wipe with a towel and cut into small cubes.
2. Heat olive oil in a frying pan, put chopped onion into it and fry it until soft. Add mushrooms and continue to fry, stirring occasionally, for another quarter of an hour. Then we spread the tomatoes to the mushrooms and fry for another five minutes.
3. Boil spaghetti in boiling water until tender, slightly salting it. Drain the spaghetti in a colander and set aside to drain all the water.
4. Spaghetti is transferred to a pan with mushrooms and vegetables and mixed. Serve with vegetable salad or pickles.
Recipe 2. Spaghetti with mushrooms and lime
Ingredients
75 ml of olive oil;
white pepper And sea salt;
half a pack of spaghetti;
a sprig of rosemary;
300 g fresh champignons;
2 cloves of garlic;
Cooking method
1. Remove the film from the mushroom caps, put the mushrooms in a sieve and rinse under the tap. Lay them out on a disposable towel and pat dry. Each mushroom is cut into four parts. Put the mushrooms in Plastic container. Drizzle with freshly squeezed lime juice.
2. Using fine grater remove the zest from half the lime and add it to the mushrooms. Salt, season with white pepper and drizzle with a spoonful of olive oil. Close the container tightly with a lid, shake vigorously and leave the mushrooms to marinate for an hour.
3. Heat the olive oil in a frying pan. In parallel, put a pot of water, salt it and pour in two tablespoons of oil. Bring water to a boil and boil spaghetti in it until tender. Then put them in a colander and sprinkle with olive oil.
4. Peel the garlic and cut into fairly thick plates. We spread it in a pan with heated oil, fry until golden brown and take it out. Put the pickled mushrooms in garlic oil and fry until golden brown. Put spaghetti on a plate, put fried mushrooms on top, sprinkle with finely chopped herbs.
Recipe 3. Spaghetti with mushrooms and bacon in a creamy sauce
Ingredients
450 g spaghetti;
black pepper;
300 g bacon;
250 g of champignons;
two bulbs;
fresh herbs dill;
200 ml heavy cream;
100 g of Dutch cheese.
Cooking method
1. Cut the bacon into large cubes. Peel the mushrooms from the film, rinse and dry on a napkin. Mushrooms cut enough large pieces. Peel the bulbs, wash and chop finely.
2. Heat a dry frying pan on the stove. Put the bacon strips in it and fry it until golden brown. Now pour finely chopped onion to it and fry, stirring constantly, until transparent. Add mushrooms, pepper, salt, mix and fry for another ten minutes until the moisture evaporates. Pour in the cream, sprinkle everything with finely chopped dill, mix and simmer everything for about five minutes.
3. Boil salted water in a saucepan. Put spaghetti in it and boil them until soft. Throw them in a colander and leave to get rid of excess liquid. shift cooked spaghetti in mushroom sauce, mix and sprinkle with grated cheese.
Recipe 4. Bolognese spaghetti with mushrooms
Ingredients
350 g of champignons;
1 pack of spaghetti;
1 onion;
a bunch of parsley;
2 garlic cloves;
400 g tomatoes (canned);
50 ml of tomato paste;
300 ml vegetable broth;
10 g dried basil;
100 ml olive oil.
Cooking method
1. Peel the onion and garlic cloves, wash and finely chop. We clean the mushrooms, rinse and dry on a napkin. Cut them into thin slices.
2. Heat the olive oil in a pan and fry the chopped vegetables in it until golden brown. Add two-thirds of the mushrooms to the pan, mix, sprinkle everything with finely chopped parsley. Cook, stirring constantly, for about ten minutes. Put on mushrooms tomato paste, season with dried basil and keep on fire for a couple more minutes.
3. Pour the broth into the pan with mushrooms, add chopped canned tomatoes and bring the sauce to a boil. We twist the fire, lay out the remaining champignons and simmer everything together for another 30 minutes. Ready mushrooms sprinkle with chopped herbs.
4. Boil spaghetti in water, previously lightly salted, put them on plates in a slide, pour mushroom sauce on top and serve with fresh vegetables.
Recipe 5. Spaghetti with mushrooms and spinach
Ingredients
250 g spaghetti;
5 g of kitchen salt;
25 ml lemon juice;
5 large champignons;
30 ml soy sauce;
2 tomatoes;
1 clove of garlic;
1 large head of red onion;
40 ml of olive oil;
spinach - 120 g.
Cooking method
1. Boil a sufficiently large amount of water in a saucepan, salt it, add two tablespoons of olive oil and boil the spaghetti until soft. Drain them in a colander and let the water drain.
2. Peel the mushrooms, rinse them and dry them with a napkin. Cut the mushrooms into small cubes. Wash the tomatoes, scald with boiling water and peel them. Finely chop the tomato. Peel the onion and chop it into small cubes.
3. Heat the oil in a frying pan, put the onion in it and fry it until transparent. Then add the mushrooms and continue to fry, stirring occasionally, until the moisture has evaporated. Add tomatoes and simmer for three minutes. Pour in soy sauce. Rinse the spinach, pat dry and cut into strips. Put in the mushrooms, mix and simmer for five minutes.
4. Cut the garlic cloves into slices and transfer it to the pan, add lemon juice here, mix and cook everything together for another five minutes. Transfer the cooked spaghetti to the mushroom sauce, mix gently, cover and leave to infuse for five minutes.
Recipe 6. Spaghetti with mushrooms and shrimps
Ingredients
350 g spaghetti;
5 g black pepper;
100 g of cheese;
150 g of peeled shrimp;
150 g mushrooms;
4 cloves of garlic;
a glass of heavy cream;
50 g butter.
Cooking method
1. You can use any mushrooms: oyster mushrooms, champignons or wild mushrooms. Peel the mushrooms, wash and dry with napkins. Cut them into large pieces. Peel the garlic cloves and finely chop. Finely grate the cheese.
2. Melt half the butter in a pan. Put the garlic in it, fry it for a couple of minutes, add the peeled shrimp and continue to fry for another five minutes. Put the rest of the oil and mushrooms. Mix and cook for three minutes.
3. Boil lightly salted water and boil spaghetti in it until tender. Throw them on a sieve and leave to get rid of all moisture.
4. Pour cream into a pan with mushrooms and shrimp, sprinkle everything with cheese and simmer, stirring occasionally, for ten minutes, until the sauce thickens. Put the spaghetti on a plate and pour the mushroom sauce with shrimp on top.
Recipe 7. Spaghetti with mushrooms and vegetables
Ingredients
200 g spaghetti;
30 ml of olive oil;
80 ml soy sauce;
1 bell pepper;
100 g fresh champignons;
200 g white cabbage;
bulb;
garlic - 3 cloves.
Cooking method
1. Finely chop the peeled onion and garlic cloves. Rinse the bell pepper, wipe it, cut out the tail with seeds and cut into small cubes. Clean the mushrooms, wash, dry and cut into thin slices. Chop cabbage into thin strips.
2. Boil spaghetti until tender in boiling, salted water, adding two tablespoons of olive oil to it. Throw them away and leave to glass all the water.
3. Olive oil heat in a frying pan, put the onion and garlic in it and fry the vegetables until translucent. Add chopped bell pepper and mushrooms. Continue frying until all moisture has evaporated. Now put the cabbage to the mushrooms, mix and fry the vegetables until soft. Pour in the olive oil and simmer for two minutes. Transfer spaghetti to a pan with vegetables and mushrooms, mix and sprinkle with chopped herbs. Simmer on the stove for another minute.
Recipe 8. Spaghetti with mushrooms and cheese
Ingredients
400 g spaghetti;
a pinch of chili pepper;
300 g fresh mushrooms;
a pinch of oregano;
150 g of cheese;
4 cloves of garlic;
80 ml olive oil.
Cooking method
1. Boil spaghetti in lightly salted water until al dente. Throw them on a sieve to glass the liquid.
2. Clean the mushrooms, rinse and dry on a disposable towel. Cut them into slices. Fry them until tender in hot olive oil.
3. In a separate frying pan Heat up the oil and fry the garlic cloves in it until golden brown. Take it out and season the oil with oregano and chili. Pour into skillet with garlic oil spaghetti and fried mushrooms, mix and fry everything together over low heat for about ten minutes. Arrange spaghetti on plates and sprinkle with grated cheese.
To prevent spaghetti from sticking together during cooking, add a couple of spoons to the water vegetable oil.
Choose only quality durum wheat spaghetti.
Don't rinse spaghetti after cooking, real chefs never do that.
You can use any mushrooms to make spaghetti with mushrooms. If you do not have champignons, you can easily replace them with forest or oyster mushrooms.
Cook spaghetti in in large numbers water, for 100 g of the product you need to take at least a liter of water.
Prepared by: Giulia Vetrina
03.03.2018
Cooking time: 30 min
Italian pasta is a dish for every taste. Are you a meat eater? Then Bolognese is for you. Love seafood? Then choose cream sauce and shrimp. And for vegetarians there is an option. Read!
Preparation description:
I’ll clarify right away that there is cream in the composition, and if you don’t eat dairy products, then replace them with coconut milk. But first, you still need to read about how to cook pasta with tomatoes and mushrooms. A simple hearty dish perfect for lunch or a romantic dinner.Purpose: For lunch / For dinner
Main Ingredient: Vegetables / Tomato / Pasta
Dish: Hot dishes / Pasta
Cuisine geography: Italian / European
Diet: Vegetarian food
Ingredients:
- Mushrooms - 180 Grams
- Parmesan - 30 Grams
- Cherry tomato - 120 Grams
- Penne - 150 Grams
- Fatty cream - 120 milliliters
- Basil, leaf - 4 Pieces
- Shallot - 1 Piece
- Garlic - 1 clove
- Salt - to taste
- Black ground pepper- Taste
- Olive Oil - 2 Teaspoons
How to cook Pasta with Tomatoes and Mushrooms
1. Chop the mushrooms into slices, and the onion into half rings. Finely chop the basil. Mince the garlic. Divide the tomatoes in half.
2. Heat oil in a large skillet. Saute garlic and onion in it for 1 minute, stirring occasionally. Then add mushrooms. Fry for 3 more minutes. Then lay out the tomatoes. Turn off the flame after 3 minutes. Add salt and pepper to taste.
4. At the same time, boil the penne for 11 minutes in salted water. Rinse the pasta and transfer to the pan with the mushrooms. Reheat the dish for 1-2 minutes.
5. Then mix the dish with the sauce. Serve pasta with basil. Bon appetit!
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Do you love pasta? I - very much, and, first of all - for the fact that it is tasty and fast enough. Great option in order to cook a decent dinner for a working woman. Or not working, but tired. Or not tired, but somewhere temporarily lost the desire to cook, but at the same time did not lose the desire to please the family with delicious and beautiful food. However, the main thing in all these near-paste reflections is what it is actually served with. For example, I really like spaghetti with tomatoes and mushrooms! I won’t talk about simple and fast anymore, I’ll pay attention to another aspect: even the highest quality pasta is still not the best light food, so I don’t really like to additionally weight it, for example, with meat. Mushrooms and tomatoes are a wonderful company that turns pasta into a completely “girlish” dish, while still saturating, leaving it in the stomach good feeling food. You will eat and not overeat, pardon the pun. In general, - your reliable friend and comrade, so get acquainted and study.
Have you heard about the most successful mushroom picker? In Italy, the province of Bari, Francesco Quito once found a huge champignon in one of the nearby fields - weighing 14 kilograms. He did not manage to deliver the mushroom home on his own - he had to take it by car.
Pasta with mushrooms and tomatoes - quite budgetary, affordable dish that can be easily fed big family. Do not forget that children under 10 years old are not recommended to give mushrooms, but otherwise - cook and enjoy!
Ingredients:
300 g of paste;
500 g of champignons;
3 medium tomatoes;
2 cloves of garlic;
100 g of grated parmesan;
100 ml cream 10%;
olive oil;
parsley;
salt, black pepper.
We put a frying pan on the fire. Pour oil into it, put garlic cloves in oil and fry.
Pour boiling water over the tomatoes and remove the skin.
We remove the garlic cloves from the oil, put the mushrooms in the pan and simmer them for small fire 10 minutes.
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