An exceptionally tasty seasonal dish - pasta with porcini mushrooms, is easy to prepare, if, of course, you pick up fresh mushrooms the day before. The dish is perfect for breakfast, and while the pasta is boiling, the sauce from cream and mushrooms is also ready.

The age-old question: "Can you eat all the mushrooms?" One of the heroes of the anecdotes replied: while you haven't cooked anything out of them - yes! But I know from experience that spoiling the taste of porcini mushrooms during cooking is extremely difficult, and this requires a long study.

Porcini mushrooms are widely used in cooking, not only fresh, but also dried, frozen, canned, pickled. You can cook dishes from porcini mushrooms even without prior boiling, or, if in doubt, after a short boil. from porcini mushrooms will always be transparent and aromatic. Or - surprisingly tasty, easy to prepare.

White mushroom (Latin Boletus edulis) is the king of mushrooms. And in size, and in taste, and in their properties. The name "white" is associated with the unique property of this mushroom does not darken when cutting and processing. Even dried porcini mushrooms remain white.

White mushroom is widely used in cuisines all over the world. And in general - mushrooms are delicious. - an honorable dish of many pizzerias. Mushroom pasta is a common dish that can be prepared from any mushroom. Or according to the recipe of Pater Lacina, the main thing is to have a lot of mushrooms. A unique Italian pasta dish with porcini mushrooms in a creamy sauce. This dish can be seen in the place of honor on the menu of any decent restaurant in Italy - Pasta ai funghi porcini.

Pasta with porcini mushrooms. Step by step recipe

Ingredients (Serves 2)

• Fettuccine pasta 250 g
• Porcini mushrooms 2-3 pcs
• Cream or milk 50 ml
• 1 tbsp butter l.
• Olive oil 1 tbsp l.
• Parmesan (grated) 1 tbsp. l.
• Parsley 1-2 sprigs
• Cherry tomatoes" 3-4 pcs
• Black pepper, salt, flour Spice

1. It has been scientifically proven that pasta with porcini mushrooms, which are personally picked, is many times tastier. It is important that the mushrooms are young and fresh, without signs of their use by various pests. It is quite possible to cook a dish from boiled and frozen mushrooms.

   White mushrooms

2. Sort out the mushrooms, rinse and remove the damaged parts, scrape the leg - clean as much as possible. Well, everything is as usual, although, in my opinion, it is enough to rub the mushrooms with a washcloth and wash. Everything in a white mushroom is edible. Be sure to cut off the very bottom of the leg to make sure there is no worminess.

   Coarsely chop the porcini mushrooms

3. Cut the mushrooms into large cubes or slices. Porcini mushrooms do not darken during boiling, they can be boiled a little. Literally 5-10 minutes - in plain water, without salt and spices. But, quite enough, fry the chopped mushrooms in 1 tbsp. l. olive oil for 10 minutes, stirring constantly. Then the aroma and taste of the mushrooms will be fully manifested.

   Fry porcini mushrooms

4. Melt the butter in a deep saucepan. Add 1 tsp. flour, stir so that there are no lumps, and easily fry the mass over low heat until a slight color change. Then add milk or cream to the mixture. Stir to make a not very thick sauce, similar in consistency to sour cream. This is how the main béchamel sauce is prepared. Season with pepper and salt to taste. If desired, you can add a little sugar, but this is not for everybody. Boil the cream sauce under the lid for 4-5 minutes, with a very light boil.

   Make a creamy sauce

5. Then add prepared porcini mushrooms to the sauce. Stir gently and continue simmering over low heat. Heat treatment time for the sauce is no more than 5 minutes.

   Add porcini mushrooms to the sauce

6. Meanwhile, cook the pasta. The type of pasta for this dish is unimportant. But in Italy it is customary to use a wide and long paste. Well suited tagliatelle (Italian Tagliatelle), fettuccine (Italian Fettuccine), papardelle (Italian Pappardelle), etc. But, more often, Italian masters use fettuccine.

   Fettuccine pasta

7. If porcini mushrooms were previously boiled, it is appropriate to boil the paste in mushroom broth. The cooking time of the pasta is indicated on the package, and the manufacturer guarantees the degree of readiness al dente during this time. Throw the finished paste in a colander, let the water drain.
8. Mix the sauce with porcini mushrooms and boiled pasta. Stir and put the pasta with porcini mushrooms on plates.

   

For cooking creamy pasta with mushrooms they use both fresh and dried mushrooms, or shitake mushrooms. Dried mushrooms should be pre-soaked in hot water for several hours, and then stewed or fried. Choose the pasta according to your taste - pasta with horns, bows or shells is especially well suited: it absorbs the sauce well.

The pasta is not boiled until it is completely cooked, but to the state of "al dente" - when it is not yet completely boiled. Such a paste on the outside remains a little elastic, but inside it is already ready. The paste absorbs the sauce and becomes soft.

Creamy pasta with mushrooms - recipes

Creamy pasta with mushrooms (white).

Ingredients: 5 porcini mushrooms, 200g sour cream, butter, 300g spaghetti, salt.

Preparation: peel and wash the mushrooms, cut into small pieces, fry in butter, add sour cream and simmer for 10 minutes. Boil the spaghetti in salted water, put it in a colander, put it on a plate, cover with mushroom sauce.

Creamy pasta with mushrooms (dried).

Ingredients: 250g fettuccine paste, 200g cream, 1 tbsp. flour, 2 tbsp. butter, 4 tbsp. chopped dried mushrooms.

Preparation: Boil the pasta almost until tender. Chop dried mushrooms soaked overnight, boil for 10 minutes, salt. Melt the butter, add flour, salt, pour in the cream, stir until smooth, add mushrooms with mushroom broth, mix again. Arrange the pasta on plates, top with the sauce.

Creamy pasta with mushrooms and chicken.

Ingredients: 1 chicken fillet, 150g champignons, 250g pasta, olive oil, 1/3 glass of white wine, 100ml 1% cream, Parmesan.

Preparation: fry the chopped mushrooms in olive oil, add the strips of chicken fillet and fry for another 10-15 minutes. Boil the pasta in salted water with the addition of olive oil, discard the pasta in a colander. Pour wine to the fillet, let it steam, add cream, salt, pepper, spices to taste. When the cream thickens a little, add the pasta, stir, sprinkle with grated Parmesan.

Serve the creamy mushroom paste hot, sprinkle with grated cheese (preferably parmesan) and garnish with herbs or basil leaves.

Italian cuisine is considered the most popular in the world. And this title goes to her well deserved. Having tasted real pizza, pasta, lasagna or risotto once, these dishes will forever remain in your heart. Italians are true masters of their craft. The variety of tastes and options delights both gourmets and the inexperienced. Pasta with porcini mushrooms in a creamy sauce is no exception.

About porcini mushrooms and pasta

Porcini mushrooms are called royal mushrooms for a reason. While growing up, they absorbed all the aromas of the surrounding forest, stocked up with vitamins and minerals from the soil, so that later they could give everything honestly and without a trace to the “hunter”. I don't know much about mushrooms. I can only identify the fly agaric by its red hat with white dots. But I know perfectly well how delicious porcini mushrooms can be in dishes. For this I love them immensely.

Of course, it is much easier to take champignons. They are sold everywhere and are not tied to the season. Less fuss with them. But it is not at all interesting, and they will confuse porcini mushrooms on all fronts. Champignon can boast of neither the tenderness of white, nor its unsurpassed aroma, nor rich taste. That is why porcini mushrooms in a creamy sauce become the hero of today's pasta. Moreover, these products are combined perfectly.

Pasta recipe with porcini mushrooms in a creamy sauce

I have cooked mushroom pasta in a creamy sauce many times. I tried many options for combining different spices and types of Italian pasta. This recipe is one of the new, but already well-developed. With it you will plunge into the atmosphere of an autumn forest. Soft green moss, covered with multi-colored leaves and pine needles, towering giant trees, rounded mushroom caps peeking out of the shadow of the mighty trunks immediately appear before the eyes. This dish is very rich in flavors and aromas. It is worth every minute you spend in the kitchen.

Porcini mushrooms can be taken both fresh and frozen. I tried both options and was satisfied. If you, like me, do not understand mushrooms at all, then just buy a pack of frozen ones in any supermarket. It's calmer this way. They have to be defrosted, thoroughly washed and boiled.

For herbs and spices, I ultimately settled on a mixture of peppers for a little pungency and fresh thyme. The latter in the most incredible way weaves its bright herbal aroma with mushroom. I recommend fresh thyme leaves. But if getting them is problematic, use dried ones.

And, of course, one of the most important places in the process of preparing our pasta with porcini mushrooms in a creamy sauce is the sauce itself. Combine a couple of boiled mushrooms with two tablespoons of broth in a blender and puree until smooth, then add to the cream. The intensity of taste in such a way increases many times. Soaked in such a sauce, the pasta reaches the very level of perfection that we expect from it. Are you ready to start the recipe?

By 01.07.2018

Incredible, delicious pasta with tender porcini mushrooms in a creamy sauce. What you need in the mushroom season and more.

Pasta with porcini mushrooms in a creamy sauce: Ingredients

• - 300 gr
• - 300 ml
• - 200 gr
• - taste

If you want something unusual, tasty, but at the same time, so that it can be prepared quickly and easily at home and with a minimum of ingredients, then farfalle with dried mushrooms is definitely what you are looking for.

Italian cuisine is one of the most delicious in the world, so this pasta will definitely not disappoint you. For such an exquisite dish, you will need dried mushrooms, Italian Farfalle pasta, onions and carrots.

This recipe is prepared in mushroom broth, but you can use different versions of the sauce: add white wine to stewed vegetables, or make a creamy, cheese, tomato sauce.

Farfalle is a butterfly-shaped Italian pasta. True, we have got accustomed to a slightly different name - bows. It can be traditional yellow, or it can be multi-colored. To get red pasta, they are tinted with beet juice, green - with spinach, black - with cuttlefish ink.

This multi-colored pasta will look very festive. It goes well with fish, meat, vegetables. Both main courses and salads are prepared with it. In combination with wild mushrooms, the dish is suitable for a healthy and lean diet. It is prepared quickly, just soak the mushrooms in advance. The most suitable types of mushrooms are boletus or boletus.

Pasta is needed only from durum wheat - this is a classic Italian pasta, it tastes very different from ordinary pasta with bows. Delicious, not boiled soft, and healthier. Especially this dish will please those who observe the fast.

If you are intrigued by such an interesting recipe for Italian cuisine, then rather see how to cook it.

Ingredients:

• Farfalle - 200 g
• Dry mushrooms - 25 g
• Olive oil - 2 tablespoons l.
• Bulb onions - 1/2 pc.
• Carrots - 1/4 pcs.
• Nutmeg - pinch
• Allspice - 3-4 pcs.
• Salt to taste

Read also:

Recipe for making pasta with porcini mushrooms

1. Pre-soak the mushrooms in water or milk for 2 hours, preferably overnight. This will help soften their taste. If you bought mushrooms, and did not dry yourself, then they may be poorly peeled.

After soaking, the mushrooms are well cleaned and washed from sand and debris. Pour them over with clean cold water and boil for about 30 minutes. Pour 100 grams of broth for the sauce, and use the rest for the soup, as the mushroom broth is very rich and aromatic.

Council. If you do not have time to soak, then you can boil the dried mushrooms for 10-15 minutes, rinse and cook as usual.

2. Peel the onion and cut into rings.

3. Peel and cut the carrots into cubes.

4. Pour oil into a skillet and heat.

5. Dip vegetables in hot oil.

6. Saute carrots and onions until lightly browned.

7. Arrange the mushrooms and add 100 grams of mushroom broth. Season with salt, add allspice. Simmer until evaporated over low heat, covered. Add nutmeg at the end.

8. Boil the farfalle in boiling salted water for 9-10 minutes until al dente, when the pasta is ready, but still firm and not boiled.

9. Place in a colander and place in a bowl.

10. Arrange the stewed vegetables on top. Mix gently. Arrange in serving bowls, sprinkle with chopped herbs and serve immediately. It will be very tasty if you add Parmesan or any other cheese of your choice on top.

Such a simple yet sophisticated and delicious pasta with dried porcini mushrooms is perfect for a romantic dinner. But it will be just right for the guests. They will be pleasantly surprised by such an unconventional dish.

Serve the mushroom farfalle with dry white wine. Enjoy your meal!

Pasta is a traditional Italian dish that has gained particular popularity due to its simplicity and sophistication at the same time. Today, Italian-style pasta can be cooked in various variations, there is, for example, pasta with porcini mushrooms, vegetables, chicken, spices, etc.

We will take porcini mushrooms as the basis of our article today, since it is with them that spaghetti goes very well and is often served in the cold weather that has already come so soon.

Fettuccine with porcini mushrooms in a creamy sauce

Ingredients:

• fetuccini - two hundred and fifty grams;
• fresh porcini mushrooms - two hundred grams;
• cheese (50% fat) - one hundred and sixty grams;
• cream (20% fat) - two hundred milliliters;
• olive oil - fifty milliliters;
• garlic - one clove;
• salt to taste;
• vegetable broth - one hundred milliliters.

Preparation:

1. Cut fresh white mushrooms into thin slices and put them to fry in a pan with heated olive oil. In the meantime, we also set to heat the water for boiling fettuccine.
2. Add garlic passed through a press to the mushrooms, salt everything. When the oil for frying has practically disappeared, pour the vegetable broth into the pan.
3. When the water boils, we throw fettuccine into it and boil them until half cooked, put it in a colander and let the water drain. After the broth in the mushrooms boils away, add fettuccine there.
4. We grate the hard cheese and add it to the cream, pour the prepared sauce into our dish. Reduce the fire for the pan and simmer everything together for about fifteen minutes, until the cheese is completely melted. Done!

Spaghetti with porcini mushrooms

Ingredients:

• spaghetti - three hundred and forty grams;
• garlic cloves - two or three pieces;
• mushrooms - two hundred and ten grams;
• shallot - sixty-five grams;
• cream cheese - one hundred fifty-five grams;
• cream - seventy-five milliliters;
• grated cheese - 35 g;
• a handful of parsley.

Preparation:

1. Put the spaghetti to boil in salted boiled water. Simultaneously fry the chopped pieces of garlic in preheated butter or olive oil.
2. After the garlic releases a fragrant smell, we catch it, and put the shallots in the pan. Fry it until blush. Now add chopped mushroom pieces to it and simmer until the moisture evaporates from them.
3. Fry the mushrooms until they become golden brown, and then pour in the cream. Add the cream cheese at the same time, simmer until it melts. After a few minutes, add ordinary grated hard cheese and wait until it disperses.
4. Sprinkle the sauce with parsley and mix it with the spaghetti.

Italian pasta with porcini mushrooms with chicken

Ingredients:

• pasta - 290 g;
• chicken fillet - 590 g;
• champignons - 310 g;
• cream with a fat content of 33% - 110 ml;
• onions - 75 g;
• garlic (optional) - 2 cloves;
• parmesan - to taste;
• a mixture of Provencal dry herbs - to taste;
• ground white pepper - to taste;
• fresh herbs of basil, dill and parsley - to taste;
• salt to taste;
• olive oil - 90 ml.

Preparation:

1. Cooking pasta. First, boil two liters of water with a couple of drops of olive oil and a teaspoon of salt, then put the spaghetti there. Cook them for one minute less than indicated on the package and we get a slightly undercooked pasta. As the Italians say - "al dente".
2. We wash and dry the chicken fillet and mushrooms well. Peel the onion and garlic, cut them into small cubes. In a skillet or frying pan, heat the olive oil and fry the chicken on it in pieces until golden brown on all sides. Add the onion and garlic, fry for a couple of minutes. Throw the mushrooms there, frying until blush.
3. Pour the warmed up cream into the mixture, salt and pepper it, add herbs and simmer for ten minutes. Put the pasta in a saucepan, sprinkle with grated Parmesan and simmer for a couple of minutes. Enjoy your meal!