Pasta with champignons in sour cream

Cooking pasta with dried porcini mushrooms in creamy sauce

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

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

To prepare the dish you should:

Pickled honey mushrooms for the winter: 6 simple recipes for pickled honey mushrooms Marinated honey mushrooms: a recipe for the winter and quick cooking Marinated rows: the best homemade recipes Made for each other: mushrooms with cream

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

Sprinkle the finished dish with grated cheese on top.

Pasta with dried porcini mushrooms in cream sauce

Recipes for delicious pasta with mushrooms

Pasta with mushrooms and zucchini

Ingredients:

For this recipe for making pasta with mushrooms you will need: 400 g of pasta, 300 g of forest mushrooms (honey mushrooms, boletus, chanterelles), 2 zucchini, 2 cloves of garlic, 150 ml of water in which the pasta was cooked, 100 ml of pesto sauce, salt and freshly ground black pepper - to taste, 2 tbsp. l. olive oil for frying.
To serve: 50 g Parmesan, a small bunch of basil.

Preparation:

Wash, dry and peel the mushrooms, cut large ones into 4 parts, leave small ones whole. Cut the zucchini into thin slices. Crush the peeled garlic with the flat side of a knife.

To make the pasta with mushrooms tasty, you need to fry the garlic in heated olive oil for 5 minutes until golden brown, remove from the pan. Add zucchini and mushrooms, salt and pepper. Fry over high heat for 5 minutes.

Boil pasta in plenty of salted water according to package instructions. Drain in a colander, reserving the water.

Add pesto sauce and 150 ml of broth to the pan with mushrooms and zucchini, stir. Combine the resulting mixture with the paste and stir. When serving, sprinkle the pasta with mushrooms prepared according to this recipe with grated Parmesan and finely chopped basil.

Risottirone pasta with honey mushrooms

Ingredients:

150 g riso paste, 1/2 red onion, 125 g boiled honey mushrooms, 50 ml dry white wine, 500 ml vegetable broth, 4 tsp. parmesan, salt to taste, olive oil for frying

Preparation:

Before preparing pasta with mushrooms, you need to peel the onion and cut into small cubes. Fry until translucent in a small amount of heated olive oil.

Add mushrooms, fry for another 2 minutes.

Add the paste to the pan and fry until all the oil is absorbed.

Pour in dry white wine and simmer until the liquid evaporates.

Pour in the vegetable broth in several portions and cook the rice until al dente.

Sprinkle the pasta with mushrooms prepared according to this recipe with grated Parmesan, salt and stir.

Pasta with chicken and mushrooms

Even gourmets will undoubtedly enjoy this restaurant dish. But preparing it is not difficult at all. Macaroni with chicken, mushrooms and cheese is made as follows:

Cut the champignons (450 g) into thin slices and fry in butter (4 tbsp) until they are lightly browned.
Add chopped garlic (3 cloves) and flour (2 tbsp) to the mushrooms. Mix the ingredients thoroughly with a spatula.
Pour in 1 cup chicken broth and 2 cups milk. Season the contents of the pan with salt and pepper. Cook the sauce until it becomes thick.
Boil pasta until half cooked. Place them in the pan with the sauce and stir. Add chopped sun-dried tomatoes (optional), cheese (100 g) and pieces of boiled chicken breast (120 g).
Sprinkle the dish with sweet paprika. Stir the pasta well again until the cheese is evenly distributed and melted. Serve hot.

Pasta with champignons. Photo

If you liked the combination of pasta and champignons, then I also recommend paying attention to the recipes for similar dishes below. Pasta with champignons and minced meat is very tasty and satisfying.

Ingredients:

Pasta – 400 gr.,
Champignons – 200 gr.,
Minced meat – 300 gr.,
Onion – 1 pc.,
Carrots – 1 pc.,
Tomato sauce – 100 ml.,
Black pepper - a pinch
Dried basil – 1 teaspoon,
Salt - to taste
Sunflower oil

Rules for choosing and secrets of preparing pasta for dishes with mushrooms

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

It is recommended to purchase pasta made from durum wheat. They will not only benefit the body, but will also not stick together after cooking. For 100 g of pasta or other products, pour a liter of water. Moreover, you should take a spacious container, because when combined with liquid, pasta increases in size. You need to add salt before placing the pasta in it. Amount of salt to taste. Dry pasta is immersed after the water boils. To prevent the dry product from sticking to the bottom of the dish at the beginning of cooking, it should be stirred until the water boils again

It is important to take into account that frequent stirring will lead to sticking and transformation of the mass into a mushy state. It is important to monitor the cooking time so as not to overcook. The heat should be medium during cooking and the pan should be open. After cooking, drain the pasta using a colander.

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

Pasta in sour cream and tomato sauce

Ingredients:

Pasta - 300 grams;
Hard cheese - 100 grams;
Sour cream - 3 tbsp. spoons;
Tomato paste - 1 tbsp. spoon;
Salt - To taste;
Pepper - To taste;
Butter - 20 grams;
Paprika - 1/2 teaspoon.

How to cook “Pasta in sour cream and tomato sauce”

Prepare all the necessary ingredients. Boil the pasta in salted water according to the instructions on the package. Grate the cheese on a coarse grater. Melt the butter in a frying pan, add sour cream and tomato paste, stir and fry until the mixture thickens slightly and becomes homogeneous. Then add hard cheese, salt, pepper, paprika to the sauce, stir and cook until the cheese in the sauce melts. The sauce is ready. Drain the pasta in a colander and then add it to the pan with the sauce. Mix the pasta thoroughly into the sauce. That's all, the dish is ready, you can serve it to the table! Bon appetit!

Macaroni with mushrooms, minced meat and cheese

The recipe for this dish is very simple:

Chop the onion into cubes and cut the mushrooms (400 g) into slices. Grind pork (500 g) through a meat grinder.
In a frying pan with heated vegetable oil, first fry the onion, and after 5 minutes add the minced meat. Fry everything together until the meat mass is ready.
Cook the mushrooms in a separate frying pan. Combine fried champignons with minced meat. Add spices and cream cheese (150 g). Simmer the contents of the pan under the lid for 7 minutes.
Cook pasta (300 g) as indicated on the package. Combine pasta with mushrooms in cream cheese and mix well directly in the pan. The dish is ready. Bon appetit!

Pasta with mushrooms

Cooking:

A hearty and easy to prepare dish. And what kind of aromatic pasta turns out... If you leave the pasta “until tomorrow”, it will soak in the creamy sauce and become even tastier. For mushrooms we used regular store-bought champignons, but you can use your favorite ones.

1. Cook the pasta in plenty of boiling salted water until al-dente (so that it is firm but not tough).

2. Wash the mushrooms and chop finely.

3. Peel and chop the onions finely, then add vegetable oil to the mushrooms and fry until tender.

4. Pour in the mushrooms, cover with a lid and simmer until all the liquid has evaporated, about 20-25 minutes.

5. Add sour cream to the fried mushrooms and onions, add salt, pepper and simmer for 5-7 minutes. Then add a piece of butter.

6. Place the boiled pasta in a colander, rinse with boiled water and add a little butter so that it does not stick together.

7. Before turning off the heat, add the grated cheese into the pan.

7. Place pasta on a plate and mushrooms in sour cream on top.

Pasta with mushrooms and champignons is ready . Bon appetit!

Spaghetti in creamy sauce with mushrooms

The next dish turns out not only tasty, but also beautiful, no worse than a restaurant dish. Spaghetti cooked al dente is ideally combined with a delicate sauce of mushrooms, cream and cheese. The pasta turns out simply incomparable, as you can easily see for yourself.

A step-by-step recipe for such a dish consists of the following steps:

Boil spaghetti (200 g) in salted water, stirring occasionally so that they do not stick together.
In parallel with the pasta, start preparing the sauce.
Cut champignons (400 g) into thin slices. You can use fresh mushrooms or frozen.
Heat butter (50 g) in a frying pan. Place the mushrooms in it and fry them until the liquid has completely evaporated and are golden brown.
Add garlic squeezed through a press (3 pcs.) to the champignons.
After 2 minutes, pour cream (200 ml) into the pan, add seasonings and nutmeg (optional).
When the sauce boils, wait 3 minutes, then add 100 g of grated cheese and 50 g of finely chopped herbs. Immediately remove the pan from the stove. Stir the sauce until the cheese is completely melted.
There are two options for serving the dish. In the first case, the pasta is placed on a plate and poured over the sauce, and in the second, the spaghetti is mixed with it directly in the frying pan. In any case, it turns out equally delicious.

Spaghetti with mushrooms in sour cream sauce

Ingredients for making spaghetti with mushrooms in sour cream sauce:

mushrooms
onion
rast. oil
flour
sour cream
spaghetti

How to cook spaghetti with mushrooms in sour cream sauce:

Wash the mushrooms and boil (min. 10-15). Drain the mushrooms in a colander, and use the resulting broth to prepare the sauce: cut the onion into half rings and fry in vegetable oil until golden brown. Add 1 tbsp. flour and fry with onions. Then add sour cream (about 200g) and simmer for a couple of minutes, stirring continuously. Pour in the mushroom broth and mix thoroughly until smooth. The sauce should be fairly liquid as it will thicken further during cooking. Add chopped mushrooms to the sauce, add salt to taste and simmer everything together under a lid over low heat until thickened. Place spaghetti boiled in salted water on a plate, pour sauce on top and sprinkle with grated cheese.

Pasta with mushrooms and chicken in creamy sauce in a slow cooker

Ingredients:

chicken fillet – 400 g;
Marsala wine;
mushrooms – 300 g;
oregano;
bulb;
basil;
pasta – 250 g;
garlic – 5 cloves;
cream 22% - half a liter.

Cooking method:

Pour the pasta into the container of the device, pour in water, put a piece of butter and salt. Turn on the “pilaf” or “pasta” program and cook until the end of time.
In a deep plate, mix salt with oregano and pepper. Chop the basil leaves, finely chop the garlic and place in a bowl with spices, pour in the wine and stir.
Cut the chicken fillet into thin slices and place in a bowl with the marinade. Mix and put in the refrigerator for 20 minutes.
Cut the peeled onion into large half rings, add basil and garlic. Pepper, salt and simmer in olive oil until golden brown.
Clean the mushrooms and cut into pieces. Add a spoonful of olive oil and wine to the onion. Add the mushrooms and simmer for ten minutes until the liquid evaporates.
Remove the chicken fillet from the marinade and simmer in a frying pan for about 20 minutes. Combine the fried onion with the chicken fillet.
Pour cream, pepper and salt into the pan where the chicken was fried. Cook over medium heat until the liquid has evaporated by half. Pour the sauce over the mushrooms and chicken and stir.
Place the boiled pasta on a plate and pour plenty of creamy sauce over it.

Spaghetti with mushrooms and cheese

Ingredients

400 g spaghetti;
a pinch of chili pepper;
300 g fresh mushrooms;
a pinch of oregano;
150 g cheese;
4 cloves of garlic;
80 ml olive oil.

Cooking method

Boil spaghetti in lightly salted water until al dente. Place them on a sieve to drain the liquid.
Peel the mushrooms, rinse and dry on a disposable towel. Cut them into slices. Fry them until tender in heated olive oil.
Heat the oil in a separate frying pan and fry the garlic cloves until golden brown. Take it out and season the oil with oregano and chili. Place spaghetti and fried mushrooms in a frying pan with garlic oil, stir and fry everything together over low heat for about ten minutes. Place the spaghetti on plates and sprinkle the dish with grated cheese.

Pasta casserole with mushrooms

This dish turns out to be home-made, tasty and satisfying. And its main advantage is that when preparing the casserole, you can use not only fresh pasta, but pasta cooked the day before. This is the same economical recipe that every housewife should have in her piggy bank.

The cooking process consists of the following steps:

Boil pasta (feathers) in salted water and discard in a colander. In total you will need 300 g of dry products.
Fry chopped onion and garlic (3 cloves) in vegetable oil. Add diced mushrooms (450 g) and fry until the moisture has evaporated.
Pour boiling water over tomatoes (2 pcs.), cut into pieces and add to mushrooms. Season with salt, pepper and dried basil. Simmer the mushroom filling under the lid for 10 minutes.
Prepare the sauce in a separate pan. Heat butter (50 g) in a frying pan, add flour (2 tbsp), fry, and then pour in 500 ml of milk. As soon as the sauce begins to thicken, add 100 g of grated cheese and salt. Transfer pasta to sauce and stir.
Grease baking dishes with butter and sprinkle with breadcrumbs. Place half of the pasta on the bottom, the next layer is mushrooms with onions and tomatoes, and spread the remaining pasta on top. Sprinkle generously with grated cheese.
Macaroni with cheese and mushrooms are baked in the oven for 40 minutes at 180 degrees. Bon appetit!

Sauce with mushrooms and cream

Cream with mushrooms is a real work of culinary art, a delicacy for true gourmets. The thing is that cream with a low fat content gives the dish a special piquancy, making it tender, and the taste is subtle, with an amazing aftertaste.

To prepare it you need to prepare in advance:

3 tbsp. l. without butter top;
fresh mushrooms, preferably porcini or chanterelles, as they are the most aromatic - 200 grams;
1.5 cups fresh cream with a small percentage of fat content.

You need to grate the lemon zest in advance - no more than 1 teaspoon of it will be required in the recipe, as well as grated hard cheese. 2 tbsp of cheese will be enough. l. with top, spices - to your taste.

Fresh mushrooms are first cleaned and washed, then boiled until they are ready and finely chopped for future sauce.
Melt the butter in a heated frying pan and fry the mushrooms in it for 1–2 minutes. Then add grated lemon zest, garlic and spices, frying over low heat for 1–1.5 minutes.
The resulting frying is poured with cream and simmered over low heat, without bringing to a boil for 8–10 minutes. A couple of minutes before the end of cooking, add cheese to the mixture.
Let the mixture brew and you can add it to boiled pasta or spaghetti.

06 November 2020 486

Flour products called pasta are an integral part of our cooking, since in terms of frequency of use they can be equated to potatoes.

Almost every one of us, from early childhood, loves hot cones, bows or tubes with butter sprinkled with sugar on top. With age, tastes change somewhat, and now we cook pasta with mushrooms, bacon, cheese and various sauces, more like Italian pasta.

There are practically countless recipes and methods for preparing this dish, but every housewife has a couple of her family’s favorites in mind. Sometimes pasta with mushrooms can be prepared so tasty and beautiful that it’s not a shame to put it even in the center of a festive table, along with baked duck or suckling pig.

An indispensable part is always the sauce, which perfectly complements the taste of the main dish - pasta with mushrooms. It can be creamy, sour cream, tomato or even spicy garlic - for gourmets. To make the dish even more satisfying, you can add chicken or pork.

Pasta with mushrooms in sour cream and garlic sauce with cheese

Ingredients for pasta with mushrooms in sour cream and garlic sauce with cheese:

400 g champignons or oyster mushrooms
400 g pasta
1 cup sour cream
5-6 cloves of garlic
200 g hard cheese
Vegetable oil for frying
Salt, pepper, basil or Provençal herbs - to taste

Recipe:

Cut the champignons or oyster mushrooms into cubes, not too finely.
Grate the cheese on a coarse grater.
Prepare the garlic by peeling the cloves and removing the roots.
Heat a small amount of vegetable oil in a deep frying pan and fry the mushrooms until soft. Add salt and simmer over low heat with the lid on until they release the juice.
Add sour cream and finely chopped or minced garlic to the mushrooms, mix well.
Season the mushrooms with the sauce with salt, pepper, add basil or Provençal herbs, cover with a lid and simmer over low heat for about 5 minutes. If the sauce turns out to be too thin - this can happen if the mushrooms have given a lot of juice or the sour cream is low in fat - you can thicken it by adding the required amount of flour or starch. Remove the mushrooms in sour cream from the heat.
Boil the pasta in boiling water until al dente, with the expectation that it will sit a little longer in the sauce when baking.
Drain the water thoroughly and mix the hot pasta with the mushroom sauce - in the same frying pan or in a separate baking dish.
Cover the dish with grated cheese, add more spices if desired and place in the oven for 10-15 minutes at 180 degrees.
The criterion for the readiness of pasta with mushrooms in sour cream and garlic sauce with cheese is that the cheese must be completely melted.
Bon appetit!

Pasta with champignons in sour cream sauce

pasta – 0.2 kg;
fresh champignons – 0.25 kg;
garlic – 2 cloves;
onions – 150 g;
refined vegetable oil - as much as needed;
sour cream – 0.25 l;
broth or water – 150 ml;
salt, ground black pepper - to taste.

Pour water into a saucepan and place it on the stove.
Wash the mushrooms and dry with a napkin. Cut each mushroom into 2-4 pieces, depending on their size.
Peel the onion and cut into small cubes.
Peel the garlic cloves and chop finely.
Add salt to boiling water and stir. Pour the pasta into the pan, stir it so that it does not stick to the bottom.
Heat the oil in a deep frying pan.
Add onion and garlic to oil. Fry them for a few minutes until the onion is transparent.
Add mushrooms to onions and garlic.
Dilute sour cream with water or broth. Add a little pepper and salt if you think it's needed. Pour this mixture over the mushrooms and onions. Leave them to simmer over low heat, covered, for 7-10 minutes.
Place the finished pasta in a colander and let the water drain.
Add pasta to mushrooms in sour cream sauce. Stir.

Warm up the food for 2-3 minutes and invite household members to the table. Pasta with mushrooms in sour cream sauce is an independent dish and does not require any addition, but if you offer fresh vegetables with it, it will not be worse.

Navy pasta with fried minced meat and champignons

Pasta with fried minced meat and mushrooms is a quick recipe for those who love navy pasta but want to try something new. Take these ingredients:

Vermicelli – 0.5 kg.
Pork-beef or minced pork – 0.5 kg.
Champignons – 0.3 kg.
Onion - big head.
Garlic – 5-7 cloves.
Sunflower oil for frying.
Salt, pepper - according to your own preferences.

First of all, fry the mushrooms with onions and garlic without salt, then add the minced meat, salt and pepper and simmer under the lid over medium heat for 10-15 minutes. Next, boil the pasta in salted water until tender, mix with the contents of the frying pan, and add vegetable oil if desired.

Navy-style pasta with fried champignons must be served very hot - without a large amount of sauce, the minced meat begins to dry out as the dish cools, and it will no longer be so tasty.

How to cook spaghetti with mushrooms, ham and parmesan

Ingredients

boiled spaghetti 450 g
ham 150 g
champignons 150 g
cream 33% 210 g
salt
pepper
parmesan cheese 25 g

The first step is to boil the spaghetti in salted water, strain through a colander and season with butter so that they do not stick together.

While the pasta is cooking, you can start preparing the sauce. Wash the champignons, peel them and cut them in half. Cut the ham into medium-sized cubes. Grate the cheese on a fine grater.

Melt a small piece of butter in a frying pan, throw in the champignons and fry for 5 minutes. After this, add the ham to the pan, mix with the mushrooms, and fry for another 5 minutes. After this time, add a little water to this mixture, add salt and pepper. When the sauce has simmered for 2 - 3 minutes, add spaghetti to the pan and mix with the remaining ingredients. After 2 minutes, pour in the cream, turn off the heat and let the dish brew for at least 5 minutes.

Now you can put the spaghetti with champignon sauce with ham and cream on a plate and sprinkle with grated cheese.

How to cook macaroni with cheese and mushrooms?

This dish can be served on its own or as a side dish. The process of preparing pasta with mushrooms and cheese is very simple and does not require any particular culinary skill. The main thing is to adhere to the following recommendations from experienced chefs:

The pasta for the dish should be cooked until al dente or half cooked. Overcooked pasta turns out sticky and tasteless.
You can also take forest mushrooms, but champignons are best suited. They do not require pre-soaking or boiling.
It is recommended to fry mushrooms together with onions, it will turn out tastier.
A cheese that melts well, such as Gruyère, cheddar or Emmental, is ideal for this dish. But you can use other varieties to taste.
The dish turns out to be quite filling and high in calories. 100 g contains about 230 kcal. You can reduce the calorie content by eating cheese, using less fatty varieties.

Spaghetti, rigatoni and linguine with mushrooms

Spaghetti with boletus and bacon

Ingredients:

300 g spaghetti, 500 g boletus, 120 g Parma ham or smoked bacon, 1 onion, 1 clove garlic, salt and freshly ground black pepper to taste, 3 tbsp. l. olive oil for frying. To serve, 50 g parmesan, a small bunch of parsley.

Preparation:

Before preparing spaghetti with mushrooms, you need to cut the peeled onion into half rings, peeled garlic and Parma ham into thin slices. Wash, dry and peel the mushrooms, cut into large slices.

Sauté onion and garlic in hot olive oil for 5 minutes until golden brown. Add ham, fry over moderate heat for 5 minutes. Add the mushrooms and fry for another 20 minutes, stirring constantly.

Cook spaghetti in salted boiling water according to package instructions. Drain the water.

Place spaghetti on serving plates, top with the contents of the frying pan, and pepper.

Cut the cheese into thin slices, finely chop the parsley.

As you can see in the photo, when serving, spaghetti with mushrooms should be sprinkled with chopped herbs, and cheese slices should be placed on top:

Rigatoni with porcini mushrooms in creamy sauce

Ingredients:

50 g rigatoni, 140 g porcini mushrooms, 1 onion, 200 ml 33% fat cream, 1.5 tbsp. l. with a heap of grated Parmesan, 1-2 tbsp. l. water in which the pasta was cooked, salt and freshly ground black pepper to taste, olive oil for frying.

Preparation:

Cook rigatoni in boiling salted water according to package instructions. Save the broth.

Cut the peeled onion into small cubes. Wash, dry and peel the porcini mushrooms, chop coarsely. Fry both ingredients in heated olive oil over high heat for about 1.5 minutes.

Add pasta to the pan, pour in 1-2 tbsp. l. water in which the pasta was cooked. Pepper and mix.

Add cream, simmer until thick (avoid boiling).

Remove the pasta from the heat, sprinkle with grated cheese, stir and serve immediately.

Linguine with dried mushrooms, nuts and spinach

Ingredients:

150 g linguine, 100 g peeled walnuts, 70 g dried porcini mushrooms, 100 g fresh spinach, 150 ml 33% fat cream, salt to taste, olive oil for frying. To serve: a few sprigs of parsley.

Preparation:

Boil the linguine in salted water until al dente, drain in a colander.

Soak dried mushrooms in warm water for 1 hour. Squeeze out excess liquid and chop finely.

Chop the walnuts with a knife or grind with a blender, being careful not to turn them into flour.

Fry mushrooms and nuts in heated olive oil for 1-2 minutes. Add coarsely torn spinach (2/3 of the total amount) and heat through. Pour in the cream, evaporate by 1/3 of the volume.

Place the cooked pasta in a frying pan, heat for 2-3 minutes to combine the flavors and aromas, add the remaining spinach. When serving, garnish the finished dish with parsley petals.

Look at the photos for the recipes for spaghetti with mushrooms, rigatone and linguine below:

Recipe for pasta with champignons in creamy Bechamel sauce

This method of preparing pasta with creamy Bechamel sauce is a little more complicated than with sour cream, but the taste is richer. The whole secret is to prepare the sauce correctly. And for this you need to carefully monitor it and stir constantly.

So, in order to cook pasta with champignons in a delicate creamy sauce, you will need:

Champignons – 0.5 kg.
Vermicelli – 0.5 kg.
Milk – 1 l.
Butter – 70 g.
Flour – 100 g.
Salt - to your own taste.
Vegetable oil for frying.

To begin with, you should fry the mushrooms, cut into thin slices, and boil the water for the noodles. If you like it spicy, pepper the mushrooms well, but you shouldn’t add garlic or onions - béchamel sauce does not tolerate such aggressive ingredients next to it. When the mushrooms are ready, place the pasta in boiling salted water.

The second and most important step in preparing pasta with champignons according to this recipe is the creamy sauce. First, melt the butter over low heat and add the sifted flour. When the ingredients are well mixed, start pouring in the milk in a thin stream. Stir constantly and you will see the sauce thicken. Here you need to control the level of thickness to your liking - either immediately remove from heat or simmer for another 7-10 minutes.

When the sauce is ready, you can mix pasta, mushrooms and Bechamel in a frying pan. Serve hot, otherwise the sauce will thicken too much.

Spaghetti with champignons and garlic in creamy sauce

Ingredients

spaghetti – 350 g
champignons – 300 g
garlic – 3 cloves;
butter – 25 g
20% cream – 35ml
hard cheese – 50 g
onion – 1 piece
basil – 3 sprigs
vegetable oil – 3 large spoons
pepper
salt

The recipe for making spaghetti with champignons in creamy sauce will appeal to even real gourmets, because this dish has a delicate taste and delicate aroma, and it is simply impossible to resist it.

The first step is to prepare the champignons: rinse, peel, and cut into cubes. After this, chop the onion and place it in a frying pan with previously melted butter. Fry the onion until golden brown, then add the champignons to it. Fry until done, stirring constantly. Pour wine into the prepared mixture of onions and mushrooms, bring to a boil and wait until it evaporates. Add cream here and simmer for another 5 minutes over low heat.

Meanwhile, in a separate container, mix chopped garlic, basil and finely grated cheese. Add the mixture to the pan, mix with the remaining ingredients, add salt and pepper, and simmer for another 5 minutes.

Serve the prepared sauce with pre-boiled spaghetti.

Easy recipe for pasta with marinated mushrooms and cheese

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

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

The simple cooking process includes several steps:

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

Macaroni with Pickled Mushrooms and Cheese
Pickled mushrooms make a wonderful creamy sauce that takes no more than half an hour to prepare.

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

List of actions:

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

Serve boiled pasta with sauce.

With minced meat and mushrooms

Recipe Ingredients:

cheese – 60 gr.;
mushrooms – 0.2 kg;
garlic – 4 cloves;
pasta – 2 kg;
minced beef – 0.2 kg;
salt – 4 g;
green onions – 5 arrows;
ground pepper – 3 gr.;
onion – 1 pc.;
sour cream – 0.2 l.

How to cook pasta with minced meat and mushrooms:

First, boil the pasta in salted water until soft.
At the same time, chop the peeled garlic cloves with a knife.
Pour it into a heated frying pan with olive oil.
Chop the chopped onion there, add the minced meat and mushroom slices.
Fry until the minced meat turns light. Add salt and mix.
After 5 minutes, pour sour cream over everything and add black pepper.
After 3 minutes, chop the chopped green onions.
Turn off and load the pasta processed in a colander into the frying pan. Mix.
Place the dish on plates and sprinkle with grated cheese.

Pasta with mushrooms in creamy sauce

Ingredients:

350 g pasta;
salt;
300 g fresh mushrooms;
90 ml vegetable oil;
dried mushrooms – 10 g;
four sprigs of basil;
three cloves of garlic;
bulb;
25 g butter;
hard cheese – 50 g;
350 ml 20% cream;
50 ml dry white wine.

Cooking method:

Place the dried mushrooms in a saucepan, fill with cold filtered water and leave to swell for several hours. Then boil the mushrooms over medium heat for half an hour. Place the boiled mushrooms on a sieve. Pour the broth into a glass and set aside.
Finely chop the peeled onion. Place butter in a heated frying pan and add a little vegetable oil. Fry the onion in a mixture of oils until lightly browned.
We clean the champignons from dirt by wiping each mushroom with a damp sponge. Rinse, dry on a towel and cut into thin slices. Add the mushrooms to the onions and fry over high heat, stirring continuously until they are browned.
Cut the boiled dried mushrooms into small pieces and place in a frying pan. Mix. Salt and pepper.
Pour in the wine and simmer for a few minutes until the alcohol evaporates.
Pour in the cream and cook the mushrooms in the creamy sauce for five minutes.
Finely chop the garlic and basil. Three cheeses. Add everything to the sauce, mix and simmer for a few more minutes.
Boil the pasta until done. Place them on a sieve and sprinkle with oil. Mix and add to creamy sauce with mushrooms. Stir again and heat over low heat for a minute. If necessary, add mushroom broth.

Sauce with mushrooms and sour cream

Any dish with such a sauce is a simple and at the same time aromatic masterpiece of culinary art, which is quite easy to prepare.

To prepare it take:

half a kilogram of mushrooms, any to your liking, but better than champignons;

200 g medium fat sour cream;
one onion;
20 g flour;
25 g butter;
40 ml vegetable oil;
spices to taste.

Pour a little vegetable oil into a heated frying pan, fry the onion until golden brown, then add mushrooms, washed and cut into pieces until the moisture evaporates from them. In another frying pan, heat the butter and pour flour into it, frying until brown. When it darkens, add it to the mushroom mass, stirring constantly.

The frying pan with mushrooms is simmered over low heat. When they are almost ready, add sour cream and spices and let them boil. Then turn off the heat, and that’s it – the sauce is ready. In this form, leave it in the pan for 15 minutes, allowing it to brew and thicken. You can add it to pasta!

Calorie content of foods possible in the dish

Buttermilk – 36 kcal/100g
Cream – 300 kcal/100g
Cream 10% fat – 120 kcal/100g
Cream 20% fat content – 300 kcal/100g
Asparagus – 20 kcal/100g
Pasta, premium, fortified – 337 kcal/100g
Pasta, premium, dairy – 309 kcal/100g
Pasta, premium, egg – 342 kcal/100g
Pasta – 338 kcal/100g
Pasta made from 1st grade flour – 333 kcal/100g
Pasta made from premium flour – 338 kcal/100g
Boiled pasta – 135 kcal/100g
Champignons – 24 kcal/100g
Altai cheese – 355 kcal/100g
Gruyère cheese – 396 kcal/100g
Kaunas cheese – 355 kcal/100g
Latvian cheese – 316 kcal/100g
Lithuanian cheese – 250 kcal/100g
Lake cheese – 350 kcal/100g
Aiaideus cheese – 364 kcal/100g
Cheese “Altai” 50% fat – 356 kcal/100g
Appnzeller cheese 50% fat content – 400 kcal/100g
Gouda cheese 45% fat content – 356 kcal/100g
Dutch cheese – 352 kcal/100g
Maison Blanc cheese (semi-hard) – 360 kcal/100g
Kostroma cheese – 345 kcal/100g
Lambert cheese – 377 kcal/100g
Lo spamino cheese – 61 kcal/100g
Poshekhonsky cheese – 350 kcal/100g
“Russian” cheese – 366 kcal/100g
“Soviet” cheese – 400 kcal/100g
Steppe cheese – 362 kcal/100g
Uglich cheese – 347 kcal/100g
Cheese “chester” 50% fat content – 363 kcal/100g
Swiss cheese – 335 kcal/100g
Edamer cheese 40% fat content – 340 kcal/100g
Emmental cheese 45% fat content – 420 kcal/100g
Etorki cheese (sheep, hard) – 401 kcal/100g
Cheese “Yaroslavsky” – 361 kcal/100g
White cheese – 100 kcal/100g
Yellow fat cheese – 260 kcal/100g
Limburger cheese – 327 kcal/100g
Cheese with mushrooms 50% fat content – 395 kcal/100g
Garlic – 143 kcal/100g
Ground black pepper – 255 kcal/100g
Peasant unsalted butter – 661 kcal/100g
Peasant salted butter – 652 kcal/100g
Amateur unsalted butter – 709 kcal/100g
Butter 82% – 734 kcal/100g
Ghee – 869 kcal/100g
Boiled bacon – 447 kcal/100g
Salt – kcal/100g
Water – kcal/100g
Olive oil – 913 kcal/100g

Step-by-step preparation of the dish

This recipe for macaroni with mushrooms and cheese is a great hearty dinner for the whole family. And the dish is prepared in the following sequence:

Bring water to a boil in a large saucepan, add salt and add pasta. Cook them according to the instructions on the package for 5-8 minutes. Place the cooked pasta in a colander.
Wash the mushrooms and cut into thin slices.
Chop the onion into half rings and cut the cherry tomatoes into four parts.
Pour oil into a frying pan and heat it.
Fry the onion until beautifully colored, then add the tomatoes, and after 2 minutes add the mushrooms to the pan. Fry them for 5 minutes, stirring constantly. Add salt and pepper, cover the pan with a lid and continue the cooking process for another five minutes.
When the fried mushrooms, onions and tomatoes are ready, combine it with pasta. Stir the dish and serve on plates.
Sprinkle the mushroom pasta with cheese. Serve as a separate dish or, for example, with cutlets.

Pasta with champignons - recipe

It is best to start preparing the dish by boiling the pasta. Boil water in a saucepan. Salt it. Add pasta to desired shape. I have feather pasta. Immediately after adding them to the water, they need to be stirred so that they do not stick together. While the pasta is cooking, wash and cut the mushrooms into thin slices.

Peel the onion. Chop it into cubes.

Now you can start preparing the creamy mushroom sauce. At the same time, do not forget to watch the pasta. Fry the diced onion in salted oil until golden brown.

Add champignon mushrooms to fried onions.

Stir.

After 2-3 minutes, when the mushrooms release juice and change color, pour in the cream. Cream for preparing pasta with champignons in a creamy sauce can be used with varying degrees of fat content. Both 30% and 10% cream will do.

Season the mushrooms to taste.

Add salt to taste too.

Stir the mushrooms and temporarily remove the pan from the stove. By this time, the pasta should already be cooked. Drain them.

Grate the hard cheese.

Sprinkle it over the mushrooms.

Add pasta to mushrooms.

Mix all ingredients of pasta with mushrooms in creamy sauce with a spoon or spatula. While stirring, keep the pasta with champignons in the pan for no more than 5 minutes.

Transfer them to a plate. Sprinkle with herbs before serving. It could be onions, dill or parsley. All that remains is to prepare some delicious salad for this pasta with champignons in creamy cheese sauce. Enjoy your meal. I will be glad if you liked this recipe for pasta with champignons stewed in a frying pan and find it useful.