How to prepare mushroom sauce for spaghetti with sour cream: ingredients, food processing, cooking steps

In our country, many people serve pasta as a side dish, but Italians consider it an independent dish - pasta. An essential component of this dish is the sauce. It can be creamy or tomato, meat or fish, vegetable or mushroom. The latter option is very popular, since the gifts of the forest have a seductive aroma and unique taste. Mushroom pasta sauce is usually prepared with cream or sour cream and may contain wine, cheese, and vegetables. All this allows you to prepare new dishes every time from the same basic ingredients: pasta and mushrooms. There are so many recipes for liquid seasoning for cones, spaghetti and similar products that even the most fastidious gourmet will be able to choose an option that suits his gastronomic preferences.

Cooking features

The process of preparing mushroom sauce for pasta cannot be called very complicated and time-consuming. Even an inexperienced cook can make pasta with such a sauce, and it will not take much time and effort. However, to get the best result, he needs to know and take into account several important points.

You can prepare the sauce from any type of edible mushrooms, but most often champignons, oyster mushrooms and porcini mushrooms are used for this purpose, since they do not require complex preliminary preparation. Most wild mushrooms need to be boiled before making sauce, and some even need to be soaked for a long time.
Fresh, frozen and dried mushrooms are used to prepare sauces. Allow frozen food to thaw before preparing gravy. Dried mushrooms need to be soaked so that they return to their original shape and volume. After this, the mushrooms are chopped according to the recommendations in the recipe and used to prepare the gravy.
The nature of chopping mushrooms for the sauce depends on the culinary preferences of the cook and on what type of pasta they plan to serve it with. For spaghetti, liquid sauces in which the ingredients are highly ground are usually better. For horns and shells, thick gravies that contain fairly large pieces of mushrooms and vegetables are more suitable. Sometimes mushrooms for sauce are not chopped, but chopped using a blender.
For pasta, mushroom sauce is used hot. It is usually not served separately, but immediately poured over the finished pasta and mixed. When serving, pasta is also often sprinkled with shredded cheese, which harmonizes well in taste with both pasta and mushrooms.

To give the dish new shades of taste, onions, garlic, tomatoes and other vegetables, seasonings and herbs are often added to the mushroom sauce when preparing it. The taste of the sauce will also depend on the basis on which it is made: cream, sour cream or broth. The technology for preparing mushroom sauce is not always identical. In order to avoid mistakes and get the expected result, you must follow the recommendations that accompany a specific recipe.

Preparing mushrooms for cooking

The vast majority of recipes for preparing mushroom sauce use porcini mushrooms, fried or stewed in a frying pan using butter, olive or sunflower oil. Margarine and mixtures of vegetable oils are also suitable for these purposes.

Before you start cooking, you need to prepare the main ingredient : wash, peel and cut the mushrooms if they are picked by hand, and also defrost or soak if they are purchased ready-made. The amount of mushrooms and other products depends on how much sauce is needed. You can cook a little more, but it is important to note that this dish is not stored for long - a maximum of 2-3 days in the refrigerator. It is advisable to prepare the sauce for one meal and serve it fresh each time.

Creamy mushroom sauce for pasta

Compound:

fresh champignons – 0.3 kg;
onions – 100 g;
butter – 50 g;
medium fat cream – 0.5 l;
wheat flour – 20 g;
salt, ground black pepper - to taste.

Cooking method:

Wash, dry with a napkin and cut the champignons into small cubes.
After removing the peel, cut the onion into small cube-shaped pieces.
Melt the butter in a saucepan and add the onion. Fry it until it becomes translucent.
Place mushrooms in a saucepan. Cook them until all the liquid released from the mushrooms when heated has evaporated from the saucepan.
Sprinkle the mushrooms with pre-sifted flour and stir.
While vigorously stirring the contents of the saucepan with a whisk, pour the cream into it.
Add salt and pepper. Cook the sauce, stirring with a spatula, until it reaches the desired consistency.

Onions in this sauce can be replaced with shallots, and champignons with porcini mushrooms, then the sauce will acquire an even more refined taste and bright aroma.

Mushroom Spaghetti Sauce Recipes

Variety of recipes
It's time to move from theory to practice and learn from your own experience how to prepare mushroom sauce at home. We have selected two of the most proven, simple and affordable options, both of them are white. The first recipe is a cream-based gravy. There will be a white sweet onion, a little garlic, spices and herbs. The taste will go perfectly with spaghetti and any pasta, as well as chicken breast, baked potatoes, broccoli or other vegetables in the oven.

The second recipe is sour cream mushroom sauce. It is very nourishing, tender and appetizing, and is suitable not only as a sauce for pasta, but also as a mass for stewing or baking dishes. For example, you can stew chicken or pork directly in this mushroom mass, bake vegetables, meat or a pie.

We advise you to try both recipes and choose the one you like best!

Creamy mushroom sauce for spaghetti

Creamy mushroom sauce
So, let's prepare a creamy mushroom dressing for pasta and other homemade dishes. In the recipe we will use champignons - it’s better to take brown ones, and smaller ones, they are the most fragrant. But regular white mushrooms will work just fine too. If you have other mushrooms in your arsenal at home, take them, just rinse them well first and boil for 20 minutes (you don’t need to do this with champignons). And only then start cooking according to the recipe.

The calorie content of cream and mushroom gravy is 167 kcal.

You will need:

Mushrooms – 300 gr.;
Medium fat cream – 150 ml;
Butter at room temperature – 50 g;
Garlic – 3 cloves;
White onion – 1 head, not too large;
Ground black pepper – 2 g;
Table salt – 1 pinch;
Flour – 2 tsp;
Dried herbs – 1 tsp.

Step by step method for preparing gravy:

Rinse the champignons carefully and thoroughly under running water, and then chop finely, but without excessive fanaticism. Do not turn the mushrooms into a porridge-like mass - it’s nice when you feel the pieces on your tongue. If you have other mushrooms - chanterelles or porcini, for example - rinse and peel them, boil for 15-20 minutes and cut in the same way.
Peel and finely chop the white onion. If suddenly there are no white onions available, you can use regular onions.
Peel the garlic cloves and press them in a garlic press.
Take a saucepan, place on low heat and melt the butter.
Add the flour and fry the buttery flour mixture over medium heat for a couple of minutes until it turns yellowish-golden.
Now throw in the onion and fry it thoroughly until it turns golden and starts emitting a pleasant, appetizing smell throughout the kitchen.
Add mushrooms and add salt. They will release moisture - increase the heat to evaporate it.
Fry the mixture for about 5 minutes and do not forget to stir so that it does not burn.
Pour in room temperature cream, stirring the mixture well to avoid lumps.
Simmer for another three to five minutes, lower the heat. The sauce should not boil.
Add some salt, throw in the pepper and herbs, garlic - and turn it off. Stir the sauce again and let it sit for a couple of minutes.

Serve hot, pouring over spaghetti or other dish already on the plate.

Enjoy the taste and aroma!

Sauce with mushrooms and sour cream for spaghetti

Mushroom sauce with sour cream
And preparing a sauce from mushrooms and sour cream will not take you any extra time and will not cause you any trouble. This simple gravy is made in a hurry, perfect for pasta, cereals, meat and potatoes, and will become a favorite treat for your whole family. Try it yourself!

Calorie content – 143 kcal.

Ingredients:

Medium fat sour cream – 200 gr.;
Fresh mushrooms – 250 gr.;
Dried greens – 1 tsp;
Mustard -1 tsp;
Butter – 1 tbsp;
Salt, black pepper - a pinch;
Processed or hard cheese – 50 gr.

Step by step recipe:

Wash and finely chop the mushrooms.
Melt a piece of butter in a frying pan and throw mushrooms on it, add mustard, add salt and fry for 5-7 minutes.
Pour in sour cream and stir the mixture well, add spices and herbs. Reduce heat and simmer the gravy under the lid for 7-9 minutes.
Finally, grate the cheese, stir again, cover with a lid and leave for 2 minutes.

Serve immediately, hot. If there is no cheese, you can do without it.

Bon appetit!

Mushroom sauce with sour cream and eggs for pasta

Compound:

fresh champignons – 0.25 kg;
sour cream – 0.25 l;
refined vegetable oil – 20 ml;
chicken egg – 1 pc.;
onions – 50 g;
wheat flour – 20 g;
salt, pepper - to taste.

Cooking method:

Wash the champignons and dry with a kitchen towel.
Cut the mushroom stems into circles and the caps into thin slices.
Remove the skins from the onion and cut it into small pieces.
Heat the oil in a frying pan and fry the onion in it until golden brown.
Add the mushrooms to the onions and fry them until they are browned.
Break the eggs into a bowl and whisk them with a whisk. Add sour cream, salt, pepper and flour. Whisk the mixture until smooth.
Place the mixture in the pan with the mushrooms and stir.
Cover the pan with a lid and reduce the heat underneath.
Warm the sauce, without letting it boil, for 5-7 minutes.

Pasta with seafood in creamy sauce

Unfortunately, seafood is an expensive pleasure these days, but it is still a pleasure. I want to offer you a dish that will really give you gastronomic pleasure and won’t put a big dent in your pocket - seafood pasta in creamy sauce.

Let me give you some advice on purchasing seafood for this dish. You can buy a ready-made seafood mixture “Seafood Cocktail”. Or you can buy all the ingredients separately:

It is better to buy shrimps of different sizes, use several large shrimps for serving, and use small shrimps for sauce
You can take any mussels: both with and without shells
You can buy squid already cut into rings

Seafood pasta in creamy sauce is an easy to prepare dish, but very, very tasty. This dish is good served with a salad of fresh vegetables and washed down with dry white wine.

Ingredients:

Shrimp – 250 g
Squid – 150 g
Mussels – 150 g
Spaghetti – 300 g
Onion - 1 pc.
Basil – 5 g
Butter - 20 g
Garlic - 2 cloves
Cream - 250 ml
Parmesan cheese - 100 g
Olive oil - 1 tsp.
Nutmeg – 5 g
Salt - to taste
Pepper - to taste

Step-by-step recipe with photos:

We start preparing the dish by putting a pan of water, adding salt to it and letting the water boil. Then place the spaghetti in boiling water and cook it according to the instructions on the package. While the spaghetti is cooking, we have time to prepare the sauce. To do this, chop the garlic finely.

Peel the onion and cut into small cubes.

Heat butter and vegetable oil in a frying pan, add onion and garlic and fry vegetables until soft.

Pour cream into the pan.

Add nutmeg.

Salt and pepper the sauce to taste.

We clean the squid from films and cut into rings.

Add squid rings to the sauce.

We wash the mussels under running water to get rid of grains of sand. Place the mussels in the frying pan.

I have three types of shrimp, differing in size. We leave the tails on large shrimp, and completely remove the shells from all other shrimp.

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Place the shrimp in the pan and simmer the sauce for 5-8 minutes. During this time, the seafood will cook and the sauce will thicken a little. Add cheese to the sauce and mix the entire contents of the pan.

I usually cook spaghetti Al Dente, i.e. I don’t cook them a little. Drain the water from the spaghetti and return the spaghetti to the pan.

Add our creamy seafood sauce to the spaghetti. Mix all ingredients together well.

Place pasta with seafood in creamy sauce into portioned plates.

Serve plates to the table, garnished with grated cheese and fresh basil.

Bon appetit!

Oyster mushroom sauce for pasta

Compound:

oyster mushrooms – 0.5 kg;
sour cream – 120 ml;
refined vegetable oil – 60 ml;
butter – 40 g;
garlic – 3 cloves;
water – 120 ml;
onions – 0.2 kg;
salt, pepper - to taste.

Cooking method:

Wash the oyster mushrooms by cutting them off from the base. Cut large specimens into several pieces.
Peel the garlic cloves and chop finely with a knife.
Remove the skins from the onions and cut the vegetables into thin quarter rings.
Melt the butter in a frying pan, add onion and garlic. Fry them until soft.
Add vegetable oil and mushrooms.
Fry the oyster mushrooms for 10-15 minutes over low heat, then salt and pepper them, pour sour cream diluted with water and simmer for another 10-15 minutes.

Spoon the sauce over the cooked pasta and serve while the dish is still hot.

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.

Previous: White Sauce Recipes for Chicken Next: Orange Sauce – Best Chicken Recipes

Innings

Mushroom pasta sauce is best served hot because it has an uneven texture with relatively large pieces. The dressing can be placed on the table either in a separate gravy boat with a spoon, or you can immediately lay out the spaghetti with mushrooms in portions.

This pasta sauce can be served with any pasta - not just pasta or spaghetti. Any feathers, bows and dumplings will turn out twice as tasty, not to mention a hearty meat lasagna.
Another product with which mushroom sauce can be served is a side dish of rice. In general, other grains - for example, buckwheat or pearl barley - go well with the seasoning.
The choice in favor of chicken fillet will be no less successful: baked chicken meat, flavored with creamy mushroom sauce, can make lunch unforgettable and will not leave any of the guests indifferent.

Bon appetit!

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What mushrooms are suitable for mushroom sauce?

Cookbooks indicate that the classic ingredient is champignons, popular in the homeland of most types of sauces - in France. These aromatic mushrooms give dishes a “signature” and recognizable smell.

But the use of other edible mushrooms, primarily white mushrooms, is no less important. Also suitable are boletus, honey mushrooms, chanterelles, saffron milk caps, oyster mushrooms and many others. You can collect them yourself by going for a walk in the forest. Most of the species grow all summer and autumn. A wide range is offered by shops and markets where you can easily purchase fresh, salted or dried product.

Cookbooks indicate that champignons are a classic ingredient for mushroom sauce.

From honey mushrooms

Many people underestimate the importance of sauce; in fact, it is one of the main components of the dish. In serious establishments there is always a person specializing exclusively in sauces

Thanks to this, it is possible to make dishes unique and unsurpassed. For preparation you will need:

2.5 cups of milk;
200 grams of mushrooms;
3 tablespoons butter;
3 tablespoons flour;
2 yolks;
1 glass of water;
a quarter teaspoon of salt.

Preparation of mushroom sauce from honey mushrooms:

After assembling all the necessary ingredients, you need to thoroughly clean and wash the mushrooms. Afterwards they need to be crushed.

Take a frying pan and heat the oil. Then immediately add flour and wait until everything reaches a golden color. To do this, wait about a minute. Afterwards you can add milk.

Important! Milk must be added gradually, there is no need to pour it all at once. Thus, you need to add one and a half liters

The result should be a slightly thick, homogeneous mass.

Whatever remains must be mixed with egg yolks. There will be approximately 1 glass of milk left with the added yolks. Add it to the container with the future sauce. Next, add water, broth, salt, depending on your taste preferences. The resulting mass must be stirred without removing from the stove.

Eventually the sauce should start to boil. As soon as this happens, you need to add the last half glass of milk. Chopped mushrooms must also be added to the resulting substance.

It is important not to forget about pre-treatment with water. You will have to cook the mushrooms in the sauce for about 15 minutes, after which you can safely remove the almost finished addition to the dish from the heat

It is important not to forget to add a spoonful of oil after cooking.

You can use the resulting French mushroom sauce with pasta or potatoes. Although many chefs believe that its range of uses is as wide as possible, thanks to which you can make almost any dish unique.

Preparing salted mushroom gravy

To prepare a mushroom addition to dishes, not only fresh and dry mushrooms are used, but also salted ones. This sauce goes well with meat and side dishes: potatoes, buckwheat, rice and pasta.

To prepare you will need:

4 cups of pickled mushrooms, cut into small pieces (you can use any types: boletus, boletus, cherries, etc.);
100–180 g processed cheese;
medium onion;
3 tbsp. spoons of sifted flour (wheat or rye);
2 glasses of milk;
50 g butter (3 tablespoons);
fine salt.

Cooking steps:

Place the mushrooms in water, leave to soak for a couple of hours to remove excess salt, and then squeeze well.
Melt butter in a frying pan and fry mushrooms and finely chopped onions in it.
When they turn brown, add flour and milk, stir the gravy so that there are no lumps.
After the mixture boils, add processed cheese cut into it for quick cooking and leave on low heat until it is completely melted.

Now the gravy can be served with the main dish.

These are the basic recipes on how to properly make sauce with mushrooms. All of them can be improved. For example, to prepare gravy for fish or meat, add a few drops of lemon, which will add an original sourness to the taste. A spoonful of dry white wine makes the sauce a little tart.