Pasta with porcini mushrooms: recipes and cooking secrets

Classic pasta with champignons in creamy sauce

Pasta in creamy mushroom sauce is prepared from ordinary and affordable products.

To make the appetizer especially appetizing and tender, it is recommended to use fresh champignons, olive oil, medium-fat cream, and a lot of aromatic spices and herbs.

Required components:

spaghetti – 0.35 kg;
champignons – 0.45 kg;
cream (15%) – 500 ml;
salt, ground pepper, Italian herbs (dry) - to your taste;
“Parmesan” – 70 grams;
bulb;
oil – 85 ml;
two cloves of garlic.

Cooking:

First you need to boil the spaghetti according to the instructions on the package. It is desirable that they turn out soft on top and hard inside, since further exposure to the sauce will give the pasta the necessary elasticity.
Place the finished pasta in a colander, add 30 ml of oil and place back into the pan.
Peel the onion and cut into squares. Chop the garlic.
Wash the champignons and cut into slices.
In a frying pan with oil, fry the onion until transparent, then add the mushrooms to it and simmer until the resulting liquid disappears completely.
Using a grater with large holes, grate the cheese and add it to the champignons.
After this, pour cream, salt, add spices, Italian herbs and garlic. Bring the gravy to a boil.
Place the pasta in a frying pan, simmer for two minutes and turn off the heat.

Serve pasta with champignons in creamy sauce immediately after cooking. Store spaghetti and sauce separately, and mix and reheat them only before use.

Spaghetti with porcini mushrooms in creamy sauce

Ingredients:

White mushrooms 400 g
Garlic 2 cloves
Olive oil 40 ml
Cognac 50 ml
Dry white wine 80 ml
Cream 60 ml
Spaghetti 500 g
Parsley 10 g
Salt pepper

Cooking time - 30 minutes

To prepare spaghetti with porcini mushrooms in creamy sauce, wash the mushrooms, finely chop and fry with garlic in olive oil until tender.

Add cognac to the pan with mushrooms and evaporate.

Then pour in white wine and evaporate too.

Add cream and stir.

Boil the spaghetti in plenty of salted water.

Drain in a colander.

Place the spaghetti in the pan with the mushrooms and stir.

Wash the parsley and chop finely, leaving some for decoration.

Place spaghetti with mushrooms on plates.

When serving, garnish with parsley.

With added shrimp

An exquisite and beautiful treat that seafood lovers will appreciate. Thanks to the presence of shrimp, the dish has a rich taste and an unobtrusive “fishy” aroma, which is in perfect harmony with the other ingredients.

Required components:

taliatelli pasta – 500 grams;
large onion;
mushrooms – 0.25 kg;
cream (low-fat) – 120 ml;
shrimp – 220 grams;

Cooking:

Heat water in a saucepan, add pasta to it and boil it.
Peel the onion, chop it into half rings, place in a frying pan and fry in vegetable oil until light brown.
Cut the champignons into thin slices. Then combine them with onions and simmer for a quarter of an hour.
Fill the contents of the frying pan with warm cream and cook for another eight minutes.
Place shrimp in boiling water and cook for five minutes. Then transfer them to the sauce, add salt, add your favorite seasonings and after three minutes turn off the oven.

Place the finished pasta on plates, then pour over the hot sauce with seafood and mushrooms. It is advisable to offer a vegetable salad for a delicious appetizer.

With chicken fillet

A wonderful option for a family lunch is delicious and nutritious pasta with chicken and mushrooms. For this dish you need to use chicken breast and long, thin pasta.

Required components:

chicken fillet – 0.3 kg;
four medium champignons;
cream – 0.33 liters;
pasta – up to 300 grams;
onion – up to 100 grams;
sea salt – 6 grams;
Spicy herbs - to your taste.

Cooking:

Boil pasta until half cooked.
Peel the mushrooms, rinse with water and cut into slices. Chop the onion into cubes. Then fry the food in a saucepan in oil for five minutes.
Cut the chicken into long pieces, combine with fried mushrooms and simmer until golden brown.
Pour heated cream into a saucepan, add herbs and salt. Simmer, stirring occasionally, for seven minutes.

Combine the hot sauce with the pasta and let the dish sit for a while in a sealed container. Before serving, it is recommended to sprinkle the pasta with chicken and mushrooms with chopped herbs.

Italian pasta with mushrooms in creamy sauce

To prepare an Italian treat, types of pasta such as capellini, manicotti, ravioli, farfalle, and tagliatelle are ideal.

And porcini mushrooms, oyster mushrooms or champignons will help add a unique “forest” aroma to the sauce.

Required components:

mushrooms (fresh or frozen) – 0.4 kg;
liquid sour cream (15%) – 450 ml;
hard cheese (parmesan) – 95 grams;
paste – 0.3 kg;
two onions;
butter – 35 grams;
spices, herbs and salt - as needed.

Cooking:

Peel the mushrooms and onions and cut into cubes.
Melt the butter in a frying pan, add the onion and lightly fry. After, add the mushrooms and cook them for about a quarter of an hour.
Dilute the sour cream with boiled water (100 ml), then pour it into the frying pan and simmer for another six minutes.
Turn the cheese into thin shavings and add half the portion to the hot sauce. All that remains is to salt the dish, season with spices and after three minutes put out the fire.
Boil the pasta, then place it in a colander to drain all the liquid.

Place the pasta on plates, soak it with Italian sauce and cover with the remaining cheese. It is recommended to decorate the dish with sprigs of cilantro or basil.

Pasta with mushrooms in creamy sauce

Pasta is a simple product, easy to prepare and accessible to absolutely everyone. But just boiled pasta is not interesting, bland, and not particularly tasty. Now we will tell you how to cook pasta with mushrooms in cream sauce. In this version of preparation, the product familiar to us will acquire new colors, and the dish will turn out very satisfying and at the same time tasty.

Pasta with porcini mushrooms in creamy sauce

Ingredients:

pasta – 200 g;
porcini mushrooms – 250 g;
cream – 100 ml;
butter 73% fat – 50 g;
parmesan – 40 g;
cherry tomatoes - 5 pcs.;
wheat flour – 10 g;
parsley sprigs – 4 pcs.;
salt;
white pepper.

Preparation

We cut porcini mushrooms into cubes or slices. Fill them with water and boil for 15 minutes after boiling. Place butter in a saucepan, add flour and stir, breaking up any lumps that form. Fry until the mixture is slightly browned. Add cream and stir. If the sauce comes out a bit thick, add a little boiling water, bringing it to the desired thickness. Salt it and season with white pepper to taste. After this, simmer the sauce over low heat for about 10 minutes. Now put pre-boiled porcini mushrooms and whole cherry tomatoes into it. Mix well and cook in the same mode for another 15 minutes. As soon as the juice begins to release from the tomatoes during the cooking process, remove them from the sauce and leave for serving. While the sauce is preparing, cook the pasta in the mushroom broth. It is important not to overcook the pasta; it must be brought almost to readiness - “al dente”, as the Italians call this state. Drain the pasta and place it in a colander. Pour creamy mushroom sauce over prepared pasta. Sprinkle grated Parmesan cheese on top and serve with cherry tomatoes and sprigs of fresh parsley. Serve the pasta with cream sauce and mushrooms immediately. When it cools down, the taste will not be the same.

Pasta with mushrooms in creamy sauce - recipe

Ingredients:

pasta – 350 g;
champignons – 200 g;
garlic – 3 cloves;
olive oil;
cream 23% fat – 200 ml;
milk – 50 ml;
cream cheese – 50 g;
Italian herbs;
salt.

Preparation

Heat the olive oil in a frying pan, add the champignons, cut into slices, and fry until nicely browned. While the mushrooms are cooking, put the pasta in boiling water and bring it almost until cooked, and then immediately drain it in a colander. Add chopped garlic to the champignons, stir, fry for 2 minutes and pour in cream and milk. Cook the sauce over low heat for about a quarter of an hour. Salt and add spices. Pour the resulting creamy sauce with mushrooms over the pasta. Sprinkle the finished dish with grated cheese on top.

Cooking pasta with mushrooms in creamy sauce

Ingredients:

pasta – 300 g;
mushrooms – 350 g;
onion – 130 g;
garlic – 3 cloves;
cheese – 100 g;
cream – 200 ml;
basil greens – 1 bunch;
salt;
pepper;
vegetable oil.

Preparation

Finely chop the onion and sauté until golden brown. Add the mushrooms cut into pieces, mix and fry for 5 minutes over low heat. Add grated cheese, cream, salt and pepper to taste. Simmer the sauce over low heat for about 10 minutes. Meanwhile, cook the pasta in salted water. Finely chop the garlic cloves and grind with salt and chopped herbs until it becomes a homogeneous paste. Place it in the pan with the sauce and stir. Place the finished pasta in a colander. When the water has completely drained, place them in a frying pan with the sauce, stir, let it brew for 10 minutes. And then we invite everyone to the table to enjoy a delicious lunch or dinner. Bon appetit!

Cooking with ham

To feed unexpected guests, you can make pasta with ham and mushrooms in white sauce. Preparation does not take much time, and the result will pleasantly surprise you with its rich aroma and piquant taste.

Required components:

wild mushrooms (or champignons) – 180 grams;
cream – 0.45 liters;
pasta - half a kilo;
ham – 220 grams;
bulb;
three cloves of garlic;
suitable seasonings - to your taste.

Cooking:

Prepare the mushrooms - sort, peel, wash and chop into thin slices.
Remove the peel from the onion and cut the fruit into strips. Chop the garlic into small cubes.
Place pasta in a container of boiling water and boil.
Fry the garlic in oil along with the onion until translucent, then combine with the mushrooms and simmer for three minutes.
Cut the ham into rectangles, mix them with the fried mushrooms and pour in the cream.
Bring the creamy pasta sauce to a boil, then add salt and aromatic seasonings and after two minutes remove the dish from the heat.

Place the cooked pasta in a deep bowl, pour hot gravy over it and place on the table. It is advisable to eat the appetizer in combination with pickled cucumbers or sauerkraut.

Pasta with mushrooms in soy cream sauce

There are many different types of pasta, and each type is designed for a specific dish. Some go better with seafood, others with tomatoes. Spaghetti is great when complemented with cream-based sauce and mushrooms.

For this dish you will need the following ingredients:

durum wheat spaghetti – 400 g;
fresh champignons – 700 g;

onions – 1 pc.;
low-fat cream – 250 ml;
vegetable oil – 2 tbsp. l.;
soy sauce – 2 tbsp. l.;
garlic – 1 clove;
salt - a pinch;
spices - according to personal preference.

Cooking should start with choosing the “right” pasta. They must be made from hard grains, otherwise the products will quickly boil, lose their taste and structure, and contain a lot of calories.

Place spaghetti in boiling water and cook until done. At this time, chop the mushrooms and fry them in vegetable oil until golden brown along with the onion. The next step is the introduction of cream and soy sauce.

After frying the mass for about 5 minutes, it’s time to add finely chopped garlic, salt and spices. Turning off the heat, add the resulting mixture to the pasta and mix everything together. Spaghetti pasta with mushrooms in soy cream sauce is ready.

The main advantage of this recipe is that it is quite simple, preparation takes little time and can be easily performed even by a person who does not have special cooking skills.

With squid

Appetizing, tender pasta with squid and champignons in a creamy milk sauce is the perfect solution for a delicious dinner. The treat is light, healthy and will especially appeal to people who prefer a healthy diet.

Required components:

spaghetti – 0.25 kg;
a can of canned squid;
milk - an incomplete glass;
three champignons;
two cloves of garlic:
green onions and dill – 80 grams;
sour cream (20%) – 30 grams.

Cooking:

Place spaghetti into boiling water and cook for about four minutes. Then place them in a colander, rinse under the tap and season with olive oil.
Lightly fry chopped garlic, dill and chopped green onions in a saucepan.
Wash the champignons and cut into slices, put in a saucepan and simmer for fifteen minutes.
Open the can of squid, cut them into long strips, then add them to the mushroom mixture and cook for five minutes.
Add sour cream and milk to the fried foods. Mix the resulting mixture and simmer a little.
Mix pasta with mushroom sauce, season with spices, add salt and cook for another six minutes.

Cover the finished pasta with champignons and squid and leave for a quarter of an hour to make it even more flavorful. Serve the appetizer in beautiful plates, sprinkled with cheese shavings.

Recipe with bacon

Pasta cooked with bacon and mushrooms is a delicious treat, suitable for the daily menu and holiday table.

For such a dish, it is important to choose high-quality pasta and be sure to add herbs and hot spices.

Required components:

pasta - a third of a kilo;
bacon – 130 grams;
four egg yolks;
champignons – 0.2 kg;
low-fat cream – 80 ml;
two onions;
cheese – 120 grams;
black and white peppers – 6 grams;
five sprigs of cilantro.

Cooking:

Cut the bacon into strips of equal size.
In a frying pan with heated fat, fry the meat until a brown crust appears.
Chop the onions and mushrooms into cubes, then place in another bowl and simmer until the moisture evaporates.
Finely chop the garlic and cilantro, add to the bacon, stir and after a minute remove from the heat.
Combine the meat with the onion and mushroom mixture, pour in cream (35 grams), salt and pepper.
Beat the yolks with salt, then mix with grated cheese, pour into a frying pan and heat a little.
Once the cheese has melted, add the egg mixture to the creamy pasta sauce and stir to combine.
Cook the pasta, then generously pour the prepared gravy over it.

It is recommended to consume this luxurious snack hot. You can offer it with sliced fresh cucumbers and tomatoes.

Delicious pasta. A simple recipe with porcini mushrooms

A simple recipe for pasta with porcini mushrooms

You and I will need:

pasta - 300 g;
porcini mushrooms – 550 g;
butter – 30 g;
dry white wine – 100 ml;
cream 35% – 250 ml;
1 onion;
2 cloves of garlic;
rosemary – 1 branch;
olive oil with truffle – 1 tbsp;
parmesan – 100 g;
freshly ground black pepper;
salt

Let's begin!

Clean the mushrooms; frozen ones must be thawed. First, melt the butter in a frying pan.
We cut the onion thinly.
Garlic cloves need to be crushed and thrown into the oil. Add rosemary. Then onions. Saute, stirring, for a couple of minutes over medium heat.
Slicing our mushrooms
Place them in a frying pan and cook over fairly high heat.
Place pasta in boiling salted water. Cook until al dente. When ready, drain the water.
When all the water from the pan has evaporated, remove and discard the garlic and rosemary. Add wine and evaporate it over medium heat.
Add cream to the pan and mix thoroughly.
Salt and pepper, add truffle oil.
Then we mix tagliatelle into our sauce.
Three Parmesan cheeses in a frying pan.
Mix everything together and turn off.
Serve thoroughly sprinkled with cheese.

Fettuccine with champignons in creamy sauce

In appearance, fettuccine pasta resembles wide and long noodles. This pasta goes well with creamy mushroom sauce, giving the dish a truly exquisite taste.

Required components:

champignons – 0.4 kg;
pasta – 420 grams;
onion – 110 grams;
heavy cream – 0.28 ml;
garlic – 2 cloves;
salt, Italian herbs - as needed.

Cooking:

Boil pasta according to package instructions.
Crush the garlic under pressure and finely chop the onion.
Heat olive oil in a frying pan, add onion and garlic into it and fry until golden brown.
Chop the mushrooms into slices and also place in the frying pan. Cook the champignons until the moisture evaporates, then season with herbs and spices.
Add cream to the mushrooms and simmer for another ten minutes. Then turn off the oven.

Place fettuccine on plates, pour cream sauce over them and offer everyone a try. The dish goes well with baked poultry or fried fish.

Pasta carbonara with mushrooms in creamy sauce

Carbonara with mushrooms and champignons in cream

Ingredients:

Spaghetti - 200 grams
Hard cheese (Parmesan) - 170 grams
Cream 20% - 150 milliliters
Garlic - 2 cloves
Onions - 2 pieces
Mushrooms - 200 grams
Chicken yolk - 3 pieces
Butter - 10 grams
Odorless vegetable oil - 50 milliliters
Salt - 0.5 teaspoon
Bacon – 100 grams
Black pepper 1/4 teaspoon

Preparation:

Cut bacon into thin strips
Three cheese on a fine grater
Cut the onion into small cubes
Shred the champignons into thin slices
In a frying pan over medium heat, melt the butter, add finely chopped garlic and fry until a garlic smell appears, then put the bacon in it and fry until the fat is rendered, then put the bacon in a bowl.
Add vegetable oil to the pan and fry the mushrooms in it until golden brown.
Pour 100 milliliters of cream, half the cheese into the champignons and simmer, stirring until all the cheese has dissolved and the sauce becomes homogeneous.
In a separate bowl, whisk 50 milliliters of cream and yolks.
Cook the spaghetti until al dente according to the instructions on the pasta package.
Add the spaghetti to the mushrooms, add the egg sauce, mix and heat over low heat for two minutes.
Transfer to a platter or portioned plates, sprinkle with remaining cheese and serve.

As you can see, there is nothing complicated about this dish, and this pasta recipes are easy to prepare. Try it, you will definitely be able to cook this dish the first time. And see you on the pages of the site.

In a slow cooker

For busy housewives, there is a quick way to cook pasta in a creamy mushroom sauce using a slow cooker.

The appetizer turns out juicy, aromatic and its taste is in no way inferior to one cooked on the stove.

Required components:

mushrooms – 0.5 kg;
butter fat – 70 grams;
long pasta – 330 grams;
small head of garlic;
water – 900 ml;
a small piece of Parmesan;
ground pepper, spices, salt - 5 grams each;
cream – 230 ml.

Cooking:

Pour water into the bowl of the electrical appliance and set the “Multi-cook” function for 25 minutes.
When the water boils, salt it and add the pasta. Cook the products until the sound signal indicates the end of the process, then rinse them.
Now add chopped garlic and sliced mushrooms into the multicooker. Cook food on the “Fry” mode for five minutes.
After this, add cream, grated cheese, spices to the bowl and simmer until the sauce thickens.
Then put the cooked pasta into the sauce, stir and after 1 - 2 minutes turn off the kitchen device.

Cool the treat a little and serve. It is recommended to combine it with fresh and canned vegetables.

How to make with cheese

To please your family and friends at a family banquet, you can prepare a wonderful dish - spaghetti in a creamy sauce with wine, mushrooms and cheese.

In this case, it is better to use white wines. A red drink or strong alcohol is undesirable.

Required components:

spaghetti – 0.3 kg;
three large champignons;
cream (10%) – a third of a liter;
onion - head;
wine (white semi-sweet) – 70 ml;
Provençal herbs – 20 grams;
two cloves of garlic;
cheese (any) – 85 grams.

Cooking:

Cut the mushrooms into slices and fry in vegetable oil for ten minutes.
Then add the diced onion and cook for another three minutes.
Pour wine into the pan and boil to evaporate the alcohol.
Chop the garlic into squares, mix it with cream, add salt and add to the mushrooms.
When the gravy starts to boil, add the chopped cheese and mix thoroughly.
After this, add the Provençal herbs, boil the finished mixture for one minute and set aside.
Boil the pasta, then pour in the sauce, cover and leave for about 7 - 8 minutes.

Divide the hot pasta with mushrooms and cheese into serving bowls and sprinkle with chopped basil. Bon appetit!