Spaghetti sauce - the best recipes for a delicious addition to pasta. mushroom sauce recipes

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

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

How to choose ingredients for mushroom sauce

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

Cream selection

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

If there is no good cream, we will use homemade fat sour cream. Unlike its analogue from the supermarket, it does not have 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 come from it, and the taste turned out to be bright, then we use only forest mushrooms, preferably mushrooms or mushrooms.
2. Can't buy or harvest fresh mushrooms? Don't worry, frozen will do. The main thing is to defrost them correctly: taking them out of the freezer, put them on a dish, and when they thaw, drain the excess water.

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

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

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 + -
• - taste + -
• - taste + -

How to make mushroom sauce for spaghetti

1. We wash the mushrooms: if they are bought at the market, or brought from the forest, then we use a brush when washing - it is important to remove soil residues and debris.
2. We leave small mushrooms as they are, large ones - cut into four parts. It is impossible to grind mushroom raw materials: in this recipe, the sauce should be textured, and not in the form of a homogeneous gruel.
3. Grind the peeled onion and garlic cloves, fry them in a frying pan with hot oil until they begin to brown. You don't need to fry them!
4. Add mushroom raw materials and simmer. It contains a lot of moisture, so they will stew for about 20 minutes. When the mushroom mass becomes less by a third, we can assume that they are ready.
5. Season the contents of the pan with black pepper, salt, flour and mix well so that lumps do not form. Fry everything for about 3 minutes, until the mushrooms become golden.
6. Add cream and simmer the mixture under the lid for another five minutes.
7. At this time, finely rub any hard cheese. After five minutes, from the beginning of the stewing of mushrooms with cream, add it to the pan. Constantly stirring the mass so that the cheese does not stick around the bottom of the dish, and wait for it to dissolve.

Mushroom mushroom sauce from champignons will decorate any dish. It goes well with meat and fish. The taste of the sauce harmonizes well with pasta, potatoes, rice, buckwheat. They can be seasoned with thick soups, mashed potatoes, poured over dishes or served separately.

It can be made of different consistency, shade the aroma of mushrooms with various seasonings. All this makes mushroom soup versatile. Mushroom mushroom sauce can be prepared at any time of the year. This is the easiest and most affordable option, suitable even for housewives who do not have culinary experience.

Features of the preparation of the sauce

The technology for preparing champignon mushroom sauce is not difficult, however, there are some subtleties, the knowledge of which allows you to make the aroma and taste of the sauce more saturated.

• To prepare the sauce, you can use frozen and canned champignons, but still it turns out to be the most delicious from fresh mushrooms. At the same time, it is better to choose young champignons that are not too large. Read more:
• When washing the mushrooms, try to keep them in the water as little as possible so that they do not have time to absorb it. After that, be sure to blot the mushrooms with a napkin.
• When sautéing mushrooms in a small pan, spread them out in small batches. If the mushrooms are browned rather than stewed in their own juice, they will retain their flavor better in the finished sauce.
• Onions can be fried immediately with mushrooms or in front of them. In the first case, it will be soft, like stewed, in the second case, it will acquire a golden hue.
• Flour is often used to make a thick mushroom sauce. It is desirable to first fry it to a caramel color, and then combine it with other ingredients. In this case, it will give the sauce a pleasant shade, improve its taste.
• If there are lumps in the sauce, it must be rubbed through a sieve or stirred with a blender.
• In order for the finished champignon sauce not to be covered with a film, after cooking it can be covered with baking paper, after moistening it.

Mushroom sauce can be used both cold and hot instead of gravy.

Classic champignon sauce

Ingredients:

• champignons - 0.2 kg;
• onions - 100 g;
• wheat flour - 20 g;
• sour cream - 100 ml;
• water - 100 ml;
• salt, pepper - to taste.

Cooking method:

1. Wash the mushrooms, dry with napkins, cut into thin plates.
2. Free the onion from the husk, finely chop it with a knife.
3. Heat vegetable oil in a frying pan or saucepan, add chopped onion. Fry it until it becomes soft. This usually takes no more than 3 minutes.
4. Add mushrooms to onions. Fry them until they are browned.
5. In a dry frying pan, fry the flour to a caramel color, pour it into a saucepan with champignons. Continue frying them for a couple of minutes along with the flour.
6. Mix sour cream with clean boiled water, pour this mixture into a saucepan with mushrooms, beat with a whisk. Add salt and pepper to taste.
7. Stew mushrooms in sour cream for about 5 minutes. The sauce will thicken during this time.
8. Transfer the sauce to a bowl. Using an immersion blender, puree the mushrooms and onions until the sauce is smooth.
9. Transfer the creamy mushroom sauce to a gravy boat.
10. Mushroom sauce prepared according to this recipe goes especially well with meat and potatoes. It is usually served cold with beef or pork, hot with potatoes.
11. However, the right of the final choice remains with the hostess.

Mushroom sauce with cream

Ingredients:

• champignons - 150 g;
• cream - 0.2 kg;
• butter - 50 g;
• onions - 100 g;
• hard cheese - 0.25 kg;
• garlic - 1 clove;
• lemon - 0.5 pcs.;
• nutmeg - a pinch;
• oregano, salt, pepper - to taste.

Cooking method:

1. Wash the mushrooms, dry them with napkins. Cut the mushrooms into very small cubes. The less you get them, the better.
2. Also finely chop the peeled onion.
3. Pass the garlic clove through a press.
4. Squeeze the juice from half a lemon, after washing the fruit well.
5. Mix lemon juice with garlic, salt, nutmeg, pepper and oregano.
6. Grind the cheese on a grater with small holes.
7. Melt the butter in a frying pan. In this recipe, it is not recommended to replace it with vegetable oil or margarine, since in this case the sauce will not have a pronounced creamy taste, for which many gourmets appreciate it.
8. Put the onion in the oil and fry it for 3 minutes.
9. Add the mushrooms, continue to fry the onions with them for about 5 minutes.
10. Pour in the cream, mix well and simmer until the liquid has evaporated by about a third.
11. At the same time add lemon juice with seasonings and grated cheese, mix immediately. Continue cooking, stirring, until the sauce has a uniform consistency. Thanks to the cheese, it will be thick enough.

Mushroom sauce with milk

Ingredients:

• champignons - 0.2 kg;
• onions - 0.2 kg;
• milk - 100 ml;
• flour - 20 g;
• salt, pepper - to taste.

Cooking method:

1. Cut the washed and dried mushrooms into small cubes.
2. Peel and chop the onions with a knife.
3. Melt the butter, put the onion and mushrooms in it, fry them over low heat for 10 minutes.
4. In a separate pan, fry the flour so that it acquires a caramel hue.
5. Pour milk in a thin stream into the pan with flour, constantly whisking it with a whisk. Boil a little until thickened.
6. Pour the thickened milk to the mushrooms and onions, mix.
7. Add salt, pepper and cook the sauce for another minute.
8. If desired, the sauce can be given a uniform consistency by whipping it in a blender.
9. The sauce can be served both cold and hot with absolutely any dish.

Champignon sauce in broth

Ingredients:

• mushrooms - 0.25 kg;
• flour - 40 g;
• broth (meat, mushroom, vegetable) - 0.4 l;
• salt, spices - to taste.

Cooking method:

1. In a dry frying pan, fry the flour, pour in the broth to it, stirring constantly. Boil it a little, stirring constantly. Remove from fire and cool. Strain or beat with a blender so that there are no lumps.
2. Wash the mushrooms, blot with a kitchen towel. Cut the mushrooms into small pieces.
3. Melt the butter in a clean frying pan and fry the mushrooms in it.
4. When the mushrooms are browned, pour the broth over them, add salt and seasonings, stir and cook the sauce for about 5–10 minutes.
5. This is the easiest and most versatile recipe for mushroom sauce that can be made from champignons. It goes well with any dish and is delicious hot or cold.
6. When using mushroom or vegetable broth, vegetable oil or margarine, this sauce can be a great addition to vegetarian dishes.

Mushroom sauce with eggs

Ingredients:

• champignons - 0.2 kg;
• chicken egg - 2 pcs.;
• sour cream - 80 ml;
• broth or milk - 125 ml;
• vegetable oil - how much will go;
• salt, nutmeg, pepper - to taste.

Cooking method:

1. Boil eggs, peel. Remove the yolks, mash them with a fork. Add sour cream to the yolks and rub them with a fork.
2. Mix the creamy yolk mass with salt and spices. Dilute with warm broth or milk.
3. Finely chop clean and towel-dried mushrooms.
4. Fry them for 5 minutes in hot vegetable oil.
5. Add sauce prepared with egg yolks and sour cream. Stir.
6. Cook for another 5 minutes.
7. The sauce prepared according to this recipe has a delicate and slightly unusual taste. It will appeal to those who do not like onions, because this ingredient is not in its composition.

Mushroom sauce from champignons is universal. It can be served with any meal. The abundance of recipes allows you to choose the most suitable option. All of them are quite easy to prepare. In addition, the cooking process does not take much time.

Basic champignon sauce

Ingredients:

• fresh mushrooms - 0.3 kg (or 100 g dried);
• water - 2.5 l;
• onions - 0.2 kg;
• wheat flour - 35 g;
• butter or margarine - 50 g;
• sour cream - 60 ml;
• salt, spices - to taste.

Cooking method:

1. Wash mushrooms and pat dry. If you use dried ones, they must first be soaked in water so that they return to their shape and volume.
2. Fill the mushrooms with water. Put the peeled and halved onion into the pan.
3. Put on fire, bring to a boil and simmer for 2 hours. Half an hour before readiness, salt and add spices to your liking.
4. Strain the finished broth. Finely chop the mushrooms or pass through a meat grinder.
5. Finely chop the remaining onion and fry until soft in butter.
6. Add mushrooms, fry them with onions for 5 minutes.
7. Add sour cream, simmer for 2-3 minutes.
8. In a dry frying pan, calcine the flour, brew it with 0.5 liters of mushroom broth. When introducing the broth, be sure to beat it with a whisk so that there are no lumps.
9. Pour the mushrooms and onions with the broth, mix and cook over low heat for 5 minutes.
10. This mushroom sauce can be served with meat dishes as a gravy or used as a base for making other sauces.
11. In particular, it can be mixed with herbs, grated cheese, pepper paste, tomato puree, garlic, each time adding new notes to the taste of the sauce.

Mushroom mushroom sauce for meat

Ingredients:

• fresh champignons - 0.2 kg;
• butter - 40 g;
• wheat flour - 45 g;
• onions - 0.2 kg;
• sour cream - 50 ml;
• salt, pepper - to taste.

Cooking method:

1. Wash mushrooms, dry and cut into thin slices.
2. Onion, freeing from the husk, cut into small pieces.
3. Melt the butter and put in the mushrooms and onions. Fry them until excess moisture evaporates from the pan.
4. In a separate pan, calcine the flour until a nutty smell appears and pour it into the pan where the mushrooms and onions are fried. Fry for a minute.
5. Add salt and pepper to sour cream, pour mushrooms into it. Simmer them for 2-3 minutes.
6. Grind the mushrooms with a blender, if desired, and bring the sauce to a boil again.
7. The sauce prepared according to this recipe is tender, fragrant, pleasant to the taste. It will gently shade the taste of meat.

Creamy mushroom sauce for chicken

Ingredients:

• onions - 0.3 kg;
• butter - 100 g;
• champignons - 0.3 kg;
• flour - 30 g;
• sour cream - 100 ml;
• cream - 0.3 l;
• salt, pepper - to taste.

Cooking method:

1. Peel and cut the onion into small pieces.
2. Cut the washed and dried champignons into medium-sized cubes.
3. Fry mushrooms and onions in a large amount of butter for 20 minutes, transfer to a blender bowl.
4. In a separate pan, fry the flour until creamy.
5. Mix it with mushrooms and onions.
6. Add salt, pepper, sour cream and 150 ml of cream. Whisk everything together to obtain a homogeneous mass.
7. Place in saucepan with remaining cream. Put on a slow fire and bring to a boil.
8. If you want to get a thicker sauce, the amount of cream in the recipe can be reduced by one and a half times.

Spicy tomato sauce

Ingredients:

• 1 tomato
• 1 onion
• 6-7 champignons,
• 10 g butter,
• 6-7 olives,
• 3 art. l. soy sauce,
• 1 green onion.

Cooking:

1. Wash the tomato and chop finely. Remove the husk from the onion and also finely chop. By the way, instead of a fresh tomato, you can use ready-made grated tomatoes, whole peeled tomatoes, tomato juice or tomato paste (previously slightly diluted with water).
2. Wash the mushrooms thoroughly, scrape the cap and legs, finely chop. You can use royal mushrooms. However, although they have a more pronounced mushroom flavor, they are denser and the sauce will not turn out so tender.
3. To make the sauce have a delicate, creamy flavor, it is best to fry vegetables with mushrooms in melted butter. Make a low heat and transfer the tomato, onion and mushrooms to the pan. Pass over low heat for 5-7 minutes, stirring.
4. Add classic soy sauce to the pan. There is no need to add salt to the sauce, as the sauce itself is salty. Cut the olives into halves and also send to the pan. Stir and simmer for another 5-7 minutes.
5. When the mushrooms and onions are soft, transfer all the ingredients to a large cup or glass, grind with a blender until smooth.
6. Wash green onions and finely chop. Transfer the sauce to a gravy boat, sprinkle with green onions before serving. You can serve the sauce as it is, or pour it over a finished dish, such as a steak or chop.

Mushroom champignon sauce with cream

Ingredients:

• FRESH MUSHROOMS 150 g
• CREAM 10% 200 ml
• BUTTER 50 g
• ONION 1 piece
• HARD CHEESE 1 tablespoon
• Nutmeg to taste
• GARLIC 1 head
• LEMON JUICE 1 tablespoon
• SALT to taste
• GROUND BLACK PEPPER to taste

Cooking:

1. Good butter is the key to a delicious creamy sauce, so we choose butter for champignon mushroom sauce with a pronounced creamy taste.
2. Dip the onion in the butter and immediately season it with salt and pepper. Pass until transparent. Melt the butter in a frying pan, and at the same time cut the onion into small cubes.
3. We wipe the mushrooms with a damp cloth and cut into slices. You can cut it very finely so that the sauce is more uniform, but I like it better when the mushrooms in the sauce are large enough.
4. Add a little more salt and pepper to taste, garlic and a pinch of grated nutmeg. It is always desirable to add nutmeg to creamy sauces, it helps to better manifest the taste of cream.
5. If you are preparing this sauce, be guided by your taste. It is not necessary to add all of these ingredients if you do not like them, garlic, for example, or herbs, or lemon juice.
6. Either way, the sauce is delicious!

Mushroom sauce

This sauce is considered the most delicious of all mushroom sauces. And it's not in vain. It has a surprisingly delicate salty-sour taste and a bright mushroom aroma. It is served with any dishes - boiled or fried meat, meatballs. It will make banal pasta or cereals indescribably delicious. It can even be simply spread on rye bread and eaten as a sandwich.

Ingredients:

• 200 g fresh champignons
• 1.5 cups of any broth or water
• 2 tsp lemon juice
• 20 g butter
• 2 tbsp. l. flour
• 0.5 tsp salt

Cooking:

1. Put the pan on a large fire and pour flour into it. Fry with constant stirring until light brown and strong aroma, then pour the toasted flour onto a saucer.
2. Mushrooms are very finely chopped or grated on a medium grater. Melt a small piece of butter in a frying pan, put the mushrooms. Simmer for 3~5 min. Mushrooms should lose volume, become soft, but NOT fried.
3. Pour in lemon juice, add flour and mix well. Pour in the broth. Salt to taste. Cook at a low boil for 2~7 minutes.
4. When the sauce has reduced to the desired thickness, remove the pan from the heat.
5. To obtain a paste-like homogeneous sauce, the finished sauce can be rubbed through a sieve or whipped in a blender. Cool the sauce to room temperature before serving.

Ingredients:

• Fresh champignons - 100 Grams
• Onion - 60 Grams
• Butter - 50 Grams
• Salt - 1 Pinch
• Cream - 300 milliliters
• Flour - 1 Art. a spoon
• Sunflower oil - 4 Art. spoons
• Pepper, spices - — To taste

Cooking:

1. Wash the mushrooms and cut into small pieces.
2. Peel the onion and cut into small cubes.
3. Heat vegetable oil in a frying pan and fry the onion until golden brown.
4. Add chopped mushrooms to the pan and fry, covered, until all the moisture has evaporated.
5. Fry the flour in another pan. The toasted flour will give your sauce a nice creamy color. Then add butter to the flour. Stir thoroughly so that there are no lumps in the sauce.
6. Pour cream into flour. Mix thoroughly and cook over low heat without boiling.
7. Add the sautéed mushrooms to the sauce and simmer for another 3 minutes. If you want a thinner sauce, thin it with milk.
8. Pour the finished sauce into a gravy boat, garnish with fresh herbs and serve warm.

Mushroom mushroom sauce for chicken

Creamy champignon mushroom sauce is an excellent addition to many dishes, which makes them not just tasty, but amazingly tasty. Served with pasta, fish, meat, potato cutlets. Preparing quickly and very simply.

Ingredients:

• 150 g fresh champignons
• 200 ml cream 10% fat
• 50 g butter
• 1 small onion
• 1 st. l. grated hard cheese
• 1 pinch grated nutmeg
• 1 garlic clove or dry garlic at the tip of a teaspoon
• 1 st. l. lemon juice
• salt, pepper to taste
• a pinch of thyme, oregano (optional)

Cooking:

1. Good butter is the key to a delicious creamy sauce. Therefore, we choose oil for champignon mushroom sauce with a pronounced creamy taste.
2. Melt the butter in a frying pan, and at the same time cut the onion into small cubes.
3. Dip the onion in the butter and immediately season it with salt and pepper. Pass until transparent.
4. We wipe the mushrooms with a damp cloth and cut into slices. You can cut it very finely so that the sauce is more uniform, but I like it better when the mushrooms in the sauce are large enough. Read more:
5. Fry the mushrooms with onions, stirring until they are slightly browned. After that, pour in the cream.
6. Add a little more salt and pepper to taste, garlic and a pinch of grated nutmeg. It is always desirable to add nutmeg to creamy sauces, it helps to better manifest the taste of cream
7. At the same stage, you can add a pinch of dry Italian herbs to the mushroom sauce if you like their taste.
8. Stir the contents of the pan and keep it on low heat for 15-20 minutes, allowing the sauce to evaporate a little and thicken.
9. On a fine grater we rub a little cheese, literally 1 tbsp. l., and add it to the sauce.
10. Stir quickly to melt the cheese, add another 1 tbsp. l. freshly squeezed lemon juice and turn off the stove.
11. Mushroom sauce from champignons with cream turns out to be tender, very fragrant, with an amazing creamy taste, and any dish with it becomes much more appetizing.
12. If you are preparing this sauce, be guided by your taste. It is not necessary to add all of these ingredients if you do not like them, garlic, for example, or herbs, or lemon juice. Either way, the sauce is delicious!

Vegetable casseroles, pasta, mashed potatoes, cereals or meat steaks can become tastier and juicier when they are complemented by mushroom gravy. We offer you a lean option for preparing champignon gravy, which can always be changed depending on your taste preferences and capabilities.

We will cook the mushroom gravy on the water. You can replace it with chicken broth if you like. Some recipes add cream or milk to add a milky note. As a thickener for a more delicate texture, we use flour, which is fried in a pan along with mushrooms.

As for the mushrooms, the choice is yours, which ones you want to use for gravy. We use champignons because they are available all year round and are safe for health. In addition, they do not need to be cooked for a long time, and this facilitates the process of creating a dish.

Taste Info Second: Mushrooms

Ingredients

• champignons or other mushrooms - 300 g;
• water - 1.5-2 tbsp.;
• carrots - 1 pc.;
• onion - 1 pc.;
• flour - 2 tablespoons;
• pepper, salt;
• seasoning for mushroom dishes - optional;
• vegetable oil.

How to cook champignon mushroom sauce

Pour vegetable oil into a saucepan or frying pan. Add chopped onion and grated or finely chopped carrots. Saute until golden brown.

Cut the champignons and send them to the frying pan for sautéing.

Season with salt and pepper. Saute for 5-7 minutes until almost all of the liquid has evaporated. At this stage, you can add seasoning for mushroom dishes, as well as sour cream or cream.

Add flour and stir.

Fry mushrooms with flour for about 2 minutes.

Pour in 1.5-2 cups of hot water. Take the amount of liquid at your discretion. Thoroughly mix the contents of the pan so that there are no lumps. Simmer covered for 5-7 minutes.

Remove from heat and serve mushroom sauce hot.

On a note

• Gravy can be prepared from dried forest mushrooms. To do this, fill them with water and leave for 1.5-2 hours. Then boil the mushrooms for about 1 hour. Drain the mushroom broth into a separate bowl. Prepare sautéed onions and carrots. Mix it with mushrooms, season with salt and pepper. Fry for a few minutes. Add flour and mushroom broth. Simmer for about 15 minutes covered.
• To prepare frozen mushroom gravy, defrost the product, rinse and then let the water drain. Put in a heated pan with vegetable oil. Fry until liquid evaporates. Then add onions and carrots. Fry for a few minutes until golden brown. Then you can add spices, flour and water. Simmer approximately 10 minutes.
• To prepare gravy from fresh wild mushrooms, first sort the product. Then rinse thoroughly and clean. Boil for an hour in salted water. Let the liquid drain. Fry in vegetable oil with onions and carrots. Add flour and broth in which mushrooms were boiled. Season with salt and pepper. Simmer covered for 15-20 minutes.
• As for oyster mushrooms, you can cook this dish from them according to the same principle as from champignons. The only difference will be the frying time of the mushrooms - it will increase. In this case, it is better to add onions with carrots after the oyster mushrooms are fried.
• Fenugreek herb will help enhance the taste of mushrooms, in particular champignons. It is added to the pan during stewing, and thrown away at the end of cooking.
• Prepare the gravy just before serving so that it does not lose its ideal taste. If you had to leave it, place it in a glass container with a lid. Store in the refrigerator for 1-2 days. Warm up before use.
• So that the mushroom gravy does not become covered with a film when cooling, it can be kept in a water bath for some time before serving.
• Do not add a lot of spices to mushroom dishes, so as not to interrupt the taste and aroma of mushrooms.

Spaghetti and cream sauce is a delicious combination. It's not just Italians who think so. If you add mushrooms to the dish, then you get a real fairy tale! But why only mushrooms? You can add chicken, cheese, spinach and a lot of delicious things to the dish! Here is a selection of the best sauces for amazing spaghetti.

Spaghetti with mushrooms in a creamy sauce - general principles of cooking

You can take any cream for making mushroom sauce, the optimal fat content is 10-15%. If the product is above 25%, then it must certainly be diluted with water or milk, otherwise the sauce will turn out to be fatty.

Often, champignons or dried porcini mushrooms are used in such dishes, but they must first be soaked and boiled. It is not forbidden to use fresh forest mushrooms, which give an incomparable aroma, but they must be boiled beforehand in order to reduce the cooking time, as well as protect yourself from poisoning. Mushrooms in most recipes are fried with other ingredients, only after that they are poured with cream.

What can be added to the sauce:

A variety of vegetables (onions, tomatoes, beans, spinach, etc.);

Cheese of different types;

Chicken, meat, fish, seafood.

It is better to cook the dish in olive oil, often spices and herbs are added to it. Spaghetti is best boiled according to the instructions on the package, as the cooking time depends on the quality of the wheat used. Sauce can be poured over already boiled spaghetti, arranged in portions, or immediately mixed in a pan, warmed up together. If you need to decorate the dish, then greens, canned olives, cherry tomatoes are quite suitable.

The easiest spaghetti with mushrooms in a creamy sauce

To prepare simple spaghetti with mushrooms in a creamy sauce, it is best to use greenhouse champignons, they quickly reach readiness and do not require pre-boiling.

Ingredients

250 g spaghetti;

0.25 liters of cream;

Mushrooms about 200 grams;

25 g cl. oils;

20 ml of vegetable oil;

Salt pepper;

1 s. l. chopped greens.

Cooking

1. Pour vegetable oil into a frying pan, send it to the stove, let it warm up.

2. Cut the washed champignons into small pieces, shift, start frying. As soon as all the juices have evaporated from the mushrooms, pour in the butter. Dissolve a piece, fry the mushrooms until golden brown.

3. Add cream, stir, salt and pepper, cover the pan. Stew the mushrooms under the lid for about five minutes so that they are saturated with cream.

4. Boil spaghetti. Drain into a colander, leave to drain for a few minutes.

5. Open the pan with mushrooms, add boiled spaghetti to the creamy sauce, mix with two spatulas.

6. We warm up the dish for just a minute, put it on plates. Decorate with herbs, if desired, supplement the pasta with cheese, for example, grated Parmesan.

Spaghetti with mushrooms in a creamy sauce with cheese and wine

Italian recipe for spaghetti in a delicious creamy cheese sauce. Wine for the sauce is used only white. A red or pink drink will no longer work.

Ingredients

300 grams of dry spaghetti;

250 grams of champignons;

300 mo cream 10%;

60 ml of white wine;

One head of onion;

Provence herbs;

Two cloves of garlic;

25 g butter;

80 grams of cheese;

2-3 tbsp. l. oils rast.

Cooking

1. Cut the mushrooms into slices, put the mushrooms in heated vegetable oil, and start frying.

2. After ten minutes, add the chopped onion, fry the mushrooms together with the vegetable over low heat for about three more minutes.

3. Pour white wine into the pan, evaporate the alcohol.

4. Grind the garlic. Combine with cream, salt, pour mushrooms.

5. After a minute, the cream will begin to boil, put the grated cheese, stir. Waiting for it to melt.

6. Add Provence herbs, stir again.

7. Boil spaghetti. You can immediately put them in a pan, stir. Or put on plates. Carefully spread the sauce with mushrooms. We decorate the dish with fresh herbs, a sprig of basil is ideal here.

Spaghetti with mushrooms in a creamy sauce (from dried mushrooms)

Dried mushrooms make the most flavorful creamy pasta sauces. Of course, this dish will require a little more time to cook, but the result will be just amazing.

Ingredients

90 g of dry mushrooms;

350 ml cream 10%;

0.3 kg dry spaghetti;

onion head;

2 sprigs of basil;

4 tablespoons of oil;

50 g parmesan or other similar cheese;

Spices, garlic optional.

Cooking

1. Dry mushrooms require pre-soaking before cooking. It is advisable to let them stand for at least three hours. Then we send it to the stove, boil for twenty minutes.

2. Drain the mushrooms into a colander, let the water drain, and they cool down.

3. Cut into cubes one large onion head. Pour into oil, fry until translucent, stirring constantly. The onion should not crunch, so we don’t make a big fire, let the vegetable become soft.

4. Cut the boiled mushrooms into small pieces, about the size of a bean, put them on the onion, evaporate the water and fry everything together.

5. Squeeze a clove of garlic into the pan, pour in the cream. The sauce needs to be salted and peppered.

6. After boiling the mushrooms in the cream, the fire must be reduced, we simmer the sauce for about three minutes.

7. Chop the basil, throw it into the pan.

8. Add boiled spaghetti, stir. We spread the dish on plates, sprinkle with grated parmesan.

Spaghetti with mushrooms and chicken in a creamy sauce

For such spaghetti with mushrooms in a creamy sauce, you need chicken fillet, half of one breast is enough.

Ingredients

200-250 g fillet;

150 g of champignons;

320 ml cream;

0.3 kg dry spaghetti;

1 st. l. flour;

20 g of oil;

70 g of cheese;

100 g of onion;

3 art. l. soy sauce.

Cooking

1. Cut the mushrooms. Pour into a frying pan with oil, fry for five minutes.

2. Cut one onion into strips, add to the mushrooms, stir. Cook for about three more minutes.

3. Cut the chicken fillet into strips. Add one tablespoon of wheat flour to it, stir. Transfer to mushrooms. Fry the chicken until cooked through for about ten minutes.

4. Mix cream and regular soy sauce. Pour the dish into the pan.

5. Cover, simmer for about five minutes.

6. Open, check for taste, you can additionally add garlic.

7. We rub the cheese with small chips, spread it to the chicken with mushrooms, stir. We turn off the stove. Let the sauce sit for about five minutes.

8. Cook spaghetti, grease, transfer to plates. Pour creamy sauce with chicken and mushrooms on top, put greens for decoration.

Spaghetti with mushrooms and spinach in a creamy sauce

Spinach is a very healthy and tasty product that goes well with mushrooms, cream, spaghetti. That is why it can often be found in Italian cuisine.

Ingredients

150 g mushrooms;

onion head;

70 g spinach;

30 g of cheese;

280 ml cream;

A clove of garlic, oil, spices;

300 g dry spaghetti.

Cooking

1. Cut mushrooms and onions. If champignons are used, then pre-boiling is not necessary. Other mushrooms are best boiled in water for 15-20 minutes, only then cut.

2. We heat a little oil, immediately put the mushrooms and onions together, cook until soft for about ten minutes.

3. Add chopped garlic clove, stir.

4. Pour the cream with salt and other spices, let the sauce boil for two minutes.

5. Cut spinach, put in a pan, stir. We are waiting for the leaves to become smaller, settle.

6. Mix well, boil for a minute, remove the sauce from the heat.

7. Cooking spaghetti, arrange in portions.

8. Top with mushroom and spinach sauce, sprinkle with grated cheese and you're done!

Spaghetti with mushrooms and ham in a creamy sauce

Another popular Italian spaghetti recipe, in which, in addition to mushrooms, ham is added. The dish turns out incredibly fragrant and appetizing.

Ingredients

150 g of ham;

150 g of champignons;

A glass of cream;

300 g of paste;

70 g of onion;

Oil, spices;

Cheese for topping.

Cooking

1. Cut the mushrooms into small cubes. Pour the oil into the pan, fry for about ten minutes.

2. Add chopped onion to the mushrooms. Cook together until translucent, about 3 more minutes.

3. Cut the ham into strips or also into cubes, add to the total mass. Cook for a couple of minutes.

4. Pour everything with cream, cover, stew. Do not forget to add salt, at the end we put a little greenery.

5. Spread the sauce with mushrooms and ham on boiled spaghetti, sprinkle with grated cheese, serve.

Spaghetti with mushrooms in a creamy sauce (with peas)

A variant of a very bright spaghetti sauce with mushrooms, green peas. You can use frozen product.

Ingredients

0.2 kg of champignons;

0.5 st. peas;

onion head;

A glass of cream;

25 ml of oil;

50 g cream cheese;

40 g of hard cheese;

Boiled spaghetti, fresh basil.

Cooking

1. Fry the onion and chopped mushrooms until fully cooked in oil.

2. Add green peas.

3. Mix cream and creamy soft cheese, salt, pour the sauce over the dish. Simmer over low heat for about four minutes.

4. Add grated hard cheese, stir until completely dissolved.

5. Put the prepared sauce with peas on spaghetti, garnish with basil.

Spaghetti with Mushrooms in Cream Sauce - Tips and Tricks

High-quality spaghetti made from durum wheat does not merge after cooking, it is not necessary to lubricate the products.

It is important to cook spaghetti in plenty of water. According to the rules, there should be at least one liter per 100 g of dry product. By the way, you can also add spices to the water, pour in a spoonful of natural olive oil, the taste will be better.

If the creamy sauce turned out to be too thick, it can be diluted with a small amount of fresh milk and boiled.

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 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 wild mushrooms are distinguished by their characteristic saturation 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 home-made 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 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 pieces. 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.

Enjoy your meal!

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