Italian cuisine has given the world one of its main achievements - pasta. Spaghetti is treated with great respect because any housewife can always get out of the situation when you need to cook something very quickly and very tasty. You can find countless such recipes on the pages of culinary sites and books, and mushroom spaghetti sauce is just one of them. There are a wide variety of varieties of mushroom sauces for pasta: with the use of tomatoes and red pepper, with lemon juice, with nuts ... In other words, this is a real lifesaver if you need to hastily cook dinner.

The most popular and, one might say, the classic version of the mushroom sauce is cream and cheese. Its recipe is very simple to prepare, budgetary, and the result is very impressive.

You will need a set of ingredients :

• Fresh mushrooms - 450 g
• Cream (25% fat) - 400 ml
• Hard cheese - 150 g
• Onions - 1 small onion
• Garlic - 2 cloves
• Flour - 1 tablespoon
• Vegetable oil - 2 tablespoons
• Fresh parsley - 1 small bunch
• Salt to taste
• Ground black pepper - to taste

Servings - 4

Cooking time - 50 minutes

Mushroom flavor

Often housewives wondering how to make mushroom sauce mistakenly consider champignons to be the only suitable product. In fact, absolutely any mushrooms can be chosen in mushroom sauce. The only difference will be in the subtleties of aroma: champignons taste softer, and forest mushrooms are distinguished by their characteristic richness of flavoring shades. Fresh mushrooms for dressing are ideal, but finding a quality product is not always possible, so good frozen mushrooms will do just fine. Before cooking, it is important to prepare the frozen mushrooms by placing them out of the freezer beforehand and removing excess water.

1. The finished mushrooms are cut into small pieces. Grinding is not recommended, so as not to deprive the sauce of the necessary texture - the gravy for pasta should not be uniform.
2. Finely chop the onion and garlic. The frying pan with vegetable oil is heated and the vegetables are sent to it. Fry for 3-4 minutes until light golden onion appears.
3. When the onion reaches the desired condition, the chopped mushrooms are poured into the pan. During heat treatment, this product gives off a lot of water, so they will have to be cooked for 15–20 minutes. The readiness of the mushrooms will be indicated by the fact that their volume will decrease by about one third - due to the evaporated liquid.
4. Add salt and black pepper to the finished mixture, then mix thoroughly and pour a tablespoon of flour into the pan. Everything is mixed again to eliminate lumps, then fried for about 2-3 minutes.

Creamy tenderness

For pasta with mushrooms and other dishes that include cream, you should choose only a fatty product. Cream with a low percentage of fat or completely fat-free is too liquid, and they have no taste as such. Sometimes cream for mushroom sauce can be replaced with sour cream, but only if it is a homemade natural product that does not have the sourness characteristic of store sour cream.

1. When the mushrooms, fried in flour, acquire a golden hue, cream is poured into the pan. The mixture is cooked over low heat for 3-5 minutes with the lid closed.
2. While the mushroom sauce is simmering, you can prepare the cheese. It is rubbed on a fine grater and should not stick together - that is why it is better to choose hard varieties. When the mushrooms and cream are stewed for the specified time, cheese is poured into the pan. Stir the sauce for one minute without removing it from the heat so that the melting cheese dissolves and does not burn to the bottom of the pan.
3. The mushroom sauce is removed from the heat. Finely chopped parsley is added to it, then the pan is closed with a lid for another 10 minutes.

Innings

Mushroom pasta sauce is best served hot as it has a patchy texture with relatively large pieces. The dressing can be put on the table either in a separate gravy boat with a spoon, or you can immediately spread the spaghetti with mushrooms in portions.

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

Bon Appetit!

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Spaghetti in a creamy sauce with mushrooms is another very successful example of the fact that even a budget homemade lunch can be prepared not only quickly and easily, but also very tasty. The grocery set is more than affordable. The cooking process does not require any special culinary skills. But as a result, you get a dish of almost a restaurant level. Perfectly cooked spaghetti just go well with a delicate creamy mushroom sauce. The recipe uses a minimum of seasonings and spices, but, believe me, the aroma of the dish is simply incomparable! Impossible to resist!

How to make spaghetti with mushrooms in a creamy sauce

The first step is to prepare the spaghetti. To do this, put water in a saucepan on the stove at the rate of 1 liter of water per 100 g of dry spaghetti. Then, bringing the water to a boil, dip the spaghetti into it. Salt them, then crush them a little so that they soften and completely submerge in the water.

Boil the spaghetti until tender, follow the instructions on the package. As a rule, they are boiled for 7-9 minutes. The timing should be started after boiling. Do not cover the spaghetti with a lid; during cooking, stir periodically so that the pasta does not stick together. Put the finished spaghetti in a colander and you're done!

Creamy spaghetti sauce can be cooked in parallel. Pre-defrost the mushrooms, rinse with cool running water and discard them in a colander, squeezing slightly. There should be a minimum of water in the mushrooms.

We warm up butter or vegetable oil, put mushrooms in it and fry them, stirring occasionally, for about 5-7 minutes. If, during the frying process, the mushrooms give liquid, we increase the frying time until the moisture evaporates completely.

While the mushrooms are fried, chop the garlic. You can chop it finely, pass it through a press, or use a grater - of your choice. When the mushrooms are fried, send garlic to them.

Fry the mushrooms with garlic for just a couple of minutes, add seasonings, pepper and salt to the sauce (all to taste), then pour the cream into the pan.

Let the cream boil in a frying pan, wait 2-3 minutes after boiling, then add grated cheese and chopped fresh herbs into the sauce.

Turn off the stove. Stir the sauce, allowing the cheese to melt and thicken the sauce. Once the cheese is completely melted, the sauce is ready!

Then you can either mix all the boiled spaghetti with the sauce at once and stir, or put the finished spaghetti on plates, pouring the sauce over them on top. Choose the option that suits you best and enjoy a simple but delicious dish.

Spaghetti in a creamy sauce can be prepared with any kind of mushroom. Pasta with porcini or other forest mushrooms will turn out to be very tasty.

Bon Appetit!

A properly made champignon gravy can decorate any dish and add new notes of piquant aroma to it. It is relatively easy to prepare it, because the home conditions allow it to be done quickly using fresh or frozen mushrooms. The secrets of making mushroom-based sauces lie in the choice of products and their processing.

How to make mushroom sauce

To properly and deliciously prepare mushroom sauce based on champignons, you need to choose the main component. Fresh, dried, or ready-made frozen mushrooms are suitable. You can take them solo or combine them with others - white, chanterelles, honey agarics or boletus. The number of options is unlimited. The mushrooms are thoroughly washed, cleaned, if necessary, from dirt and films, crushed and, if desired, fried to enhance the taste.

Heat treatments can be combined with onions for a richer flavor. You can use vegetable or butter for frying. In this case, mushroom and onion slices are fried until excess moisture evaporates, and then filled with broth (mushroom, vegetable or meat), sour cream, cream or mayonnaise. Salt and black pepper are added from the seasonings. Mushroom sauce with garlic, herbs, horseradish is deliciously combined.

Particular attention should be paid to spices - there can be an unlimited number of them. Thyme, rosemary, Provencal herbs, and allspice are best suited to mushroom sauces. In addition to spices and seasonings, it is allowed to put cheese, tomatoes, apples with sauces on champignons. You can thicken the consistency with flour, herbs or eggs.

Creamy sauce with champignons or based on sour cream / mayonnaise / milk takes a little longer to cook than classic white, because it needs to be boiled down to the required thickness. It is best to do this in a saucepan: sauté the flour, pour over the mushroom broth, boil the mushrooms. Add onion, a heap of spices, pour cream or sour cream, let it simmer and leave to simmer, serve with pasta or chicken.

Mushroom sauce - recipe

All chefs will appreciate the step-by-step recipe for mushroom sauce with a photo, which will help you create a gravy that is pleasant in taste and appearance, which will suit most dishes. Universal kitchen filling will decorate the taste of pasta, highlight the tender chicken meat, the aroma of pork and beef. Vegetarians or those who are losing weight will also appreciate the lean mushroom sauce because it is good for protein but does not contain animal ingredients.

From champignons

• Cooking time: half an hour.
• Servings Per Container: 10 Persons.
• Calorie content: 172 kcal.
• Purpose: for lunch.
• Cuisine: author's.

The mushroom mushroom sauce presented below is called white, it is simple to make and has a rich unusual taste. It is based on fresh mushrooms and butter, pouring from milk with spices. Such a gravy is suitable for poultry or fresh vegetable slicing; from additional components, spices and green onions may be needed, which can be easily replaced with parsley or dill.

Ingredients:

• champignons - 0.7 kg;
• butter - 40 g;
• onions - 1 pc.;
• milk - liter;
• flour - 60 g;
• black pepper - 2 g;
• green onions - 4 stalks.

Cooking method:

1. Rinse the mushrooms, cover with water, boil. Season with salt, simmer for 15 minutes.
2. Peel the onion, chop it, do the same with the mushrooms.
3. Melt the butter, sauté the onion slices for four minutes, add the mushroom slices, and simmer.
4. Pour in flour, pour in milk, stir thoroughly to avoid the formation of lumps, if desired, you can filter. Over low heat, you need to bring it to thicken. Covering is optional.
5. Chop green onions, season with sauce. Transfer to a separate bowl or immediately pour over the meat or steamed fish.

Creamy

• Cooking time: half an hour.
• Servings Per Container: 3 Persons.
• Calorie content: 177 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Complexity of preparation: medium.

Creamy mushroom sauce is in perfect harmony with pasta, serves as an excellent filling, which emphasizes the taste of products. Used nutmeg, hard cheese and garlic create a special gravy flavor. The mushroom sauce with cream is slightly sour due to the use of lemon juice and traditional spices.

Ingredients:

• fresh champignons - 150 g;
• cream of 10% fat content - a glass;
• butter - 50 g;
• onion - 1 pc.;
• processed cheese - 20 g;
• nutmeg - a pinch;
• Italian herbs - a pinch;
• garlic - a slice;
• lemon juice - 20 ml.

Cooking method:

1. Melt the butter, fry the chopped onion on it until smooth, add salt and pepper.
2. Wipe the champignons with a damp cloth, cut into slices, fry until lightly browned.
3. Pour cream over the mushroom slices, season with spices. Stir thoroughly, simmer over medium heat for 20 minutes, so that the sauce evaporates slightly and thickens.
4. Add cheese grated on a fine grater, leave to melt completely, pour in lemon juice, add garlic shavings. You need to give it a couple of minutes to saturate.

With sour cream

• Cooking time: half an hour.
• Servings Per Container: 4 Persons.
• Calorie content: 179 kcal.
• Purpose: for lunch.
• Cuisine: author's.
• Complexity of preparation: medium.

Mushroom sauce with sour cream turns out to be very attractive and suitable for dressing many delicacies - from meat to fish. You can use not only fresh, but pickled mushrooms for cooking - this will make the gravy more spicy and rich. From spices, bay leaves and parsley are good. Champignon sauce with sour cream will appeal to everyone who tastes it.

Ingredients:

• champignons - half a kilo;
• onions - 2 pcs.;
• sour cream - 100 ml;
• flour - 20 g;
• vegetable oil -80 ml;
• bay leaf - 2 pcs.;
• water - 100 ml;
• parsley - 2 stalks.

Cooking method:

1. Rinse the mushrooms with cold water, cut into slices half a centimeter thick, similarly cut the onion into half rings.
2. Preheat a frying pan, add oil, fry the onion first until golden brown, then add the mushroom slices, fry for five minutes. Add salt, pepper, add flour.
3. Put sour cream, stir, pour in water. Simmer for 15 minutes, covered, using moderate heat. Season with bay leaf five minutes before cooking, garnish with herbs, you can try different types.

With mayonnaise

• Cooking time: half an hour.
• Servings Per Container: 4 Persons.
• Calorie content: 182 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Complexity of preparation: medium.

Mushroom sauce with mayonnaise is high in calories, but at the same time serves as a source of beneficial nutrients. The fat in the mayonnaise filling gives a special softness and tenderness, which goes well with carrot and onion frying and tomato sauce, taken as additional products. Mayonnaise is best taken with a medium fat content.

Ingredients:

• fresh champignons - 350 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• parsley - 30 g;
• salad mayonnaise - 50 ml;
• bay leaf - 1 pc .;
• ketchup - 30 ml.

Cooking method:

1. Rinse the champignons well with cold water, discard in a colander to drain off excess moisture, cut into thin slices.
2. Peel the carrots, rub coarsely, chop the onion into small cubes.
3. Heat the oil, fry the onions until golden brown, add the carrots, fry for a couple of minutes.
4. Send the mushroom slices there, simmer under the lid until the mushrooms are half cooked.
5. Season with bay leaves, black pepper, and salt. Simmer for six minutes.
6. Pour in mayonnaise, ketchup, finely chopped greens in two minutes. Simmer for two minutes, serve with potatoes, spaghetti or rice.
7. Ketchup can be replaced with blended tomatoes or tomato paste diluted with water in a 1: 1 ratio.

With milk

• Cooking time: half an hour.
• Servings Per Container: 6 Persons.
• Calorie content: 175 kcal.
• Purpose: for lunch.
• Cuisine: author's.
• Complexity of preparation: medium.

Mushroom mushroom sauce with milk goes well with fresh or stewed vegetables, making sauté or stew of them more tasty and aromatic. For production, you can take fresh or dry champignons, mix them with porcini mushroom powder to enhance the taste. A universal dressing will perfectly emphasize the freshness of products, make their aroma recognizable and spicy.

Ingredients:

• milk - a glass;
• champignons - 600 g;
• dried porcini mushrooms - 100 g;
• onions - 2 pcs.;
• flour - 40 g;
• vegetable oil - 40 ml.

Cooking method:

1. Pour porcini mushrooms with warm water for 20 minutes, rinse, cut. Chop fresh champignons, do the same with onions.
2. Fry the onion with mushroom slices until soft and evaporation of the liquid, sauté the flour in another pan, mix with dry mushrooms.
3. Fry for a minute, pour in milk, season with spices. Boil, serve with vegetables or over steak.

Frozen mushrooms with sour cream

• Cooking time: half an hour.
• Servings Per Container: 2 Persons.
• Calorie content: 179 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Complexity of preparation: medium.

Mushroom sauce made from frozen mushrooms with sour cream is easy to make, because you do not need to defrost the ingredients for it. You can even freeze food for future use, and then use it in winter. You just need to pour them into the pan and bring to readiness, you don't even need slicing. The refined aroma of the filling will make any dish even tastier, arousing appetite, households are able to sweep away a portion of it very quickly.

Ingredients:

• frozen mushrooms - 300 g;
• egg yolks - 2 pcs.;
• vegetable broth - 100 ml;
• wheat flour - 20 grams;
• sour cream - 150 ml;
• butter - 40 g;
• lemon juice - a couple of drops.

Cooking method:

1. Melt the butter, fry the mushrooms.
2. Pour flour into cold broth, stir, pour mushrooms, salt, pepper.
3. Combine sour cream with yolks, beat for a couple of minutes, pour in lemon juice.

Pasta with mushrooms is one of the favorite dishes. Cooking is not difficult. A simple set of ingredients makes it available for frequent consumption. Champignon and the most delicate creamy sauce with the aroma of Italian herbs make an ordinary dinner a holiday. And if served with this dish, then this simple homemade dish will turn into an exquisite treat for suddenly arriving guests.

You will need: (4 servings)

• champignons 400-500 gr
• 2-3 onions
• vegetable oil for frying 100 ml
• cream 20% 0.5 l
• dry white wine 0.25 cups
• ground black pepper
• dry italian herbs
• pasta 250-300 gr
• Parmesan cheese 50 gr

Step-by-step photo recipe for making pasta with mushrooms:

For this dish, I use a paste called. This is my favorite type of pasta, but you can use spaghetti or any other pasta as well.

In a large saucepan (at least 5 L) bring water to a boil, add 2 tsp salt and 1 tbsp vegetable oil... Place the paste in a saucepan and stir to prevent it from sticking to the bottom.

Cook the pasta according to the time indicated on the package. I have 3 minutes... Do not cook the pasta longer, even if it seems hard to you. Do not forget that it will combine with the sauce and be saturated with additional moisture.

Before putting the pasta in a colander, pour some water (1 glass), in which it was cooked, is a wonderful starchy broth that you can add to the sauce if necessary.

Drain the water discard the pasta in a colander.

Transfer the pasta back to the pot, add 2 tablespoons vegetable oil, mix and forget about it for a while.

Now do the sauce for which you need to fry mushrooms.

Advice: when buying mushrooms, take with a margin. For pasta, you only need 400 grams, and you take a kilogram or even more. Since fresh mushrooms are not stored for a long time, cook them all at once - cut and overcook. Use the required part immediately, and cool the remaining fried mushrooms, transfer to a container, close and put in the freezer. There they can be stored for a long time and at the right time they can be added to soup, sauce or cooked pasta with them without thawing. This is a great time saver.

Pasta sauce

Gently clean the mushrooms from soil and debris with a brush, rinse under running water and discard in a colander to dry.

Chop up two large onions and mushrooms. In large champignons, it is better to remove the stem.

Heat vegetable oil in a skillet and fry the onion in it.

Add and fry with the onions. Stir and watch not to burn.

After 20 minutes, the mushrooms are ready, season with salt and pepper. Add to them dry white wine... This is not necessary, but I always add wine that is specially kept in the refrigerator for cooking. Let be wine with mushrooms will boil for 3 minutes... During this time, the alcohol will completely evaporate, only sourness and aroma will remain.

Now add to the pan cream if necessary, salt and pepper. Keep in mind that Parmesan will also be added to the sauce, which contains salt.

Stir and simmer the sauce over low heat for 5 minutes.

Add dry Italian or Provencal herbs, stir, let the sauce simmer for another minute.

Add a tablespoon of grated cheese. Mix well. Try adding salt and pepper if needed.

Now you need to put the boiled pasta in the sauce.

Stir the pasta and sauce well so that it is completely covered with it. If the dish seems thick to you, add a little water that you left when cooking the pasta. The pasta with sauce should boil and you can turn off the heat.

Serve the pasta immediately, and if you need to wait, it is better not to mix the pasta with the sauce, because it will get wet and lose elasticity. Separately, both the pasta and the sauce will keep perfectly in the refrigerator, even until the next day. Then you put the pasta on a plate and pour the sauce, heat it up in the microwave and let everyone mix it up.
In your home kitchen, there are often situations when you have to warm up yesterday's dinner, so keep the water in which the pasta was cooked in the refrigerator. She can dilute the sauce that has thickened during storage.

Usually served with pasta Parmesan cheese, which is rubbed on a grater or cut into thin slices. And with pasta with mushrooms and creamy sauce, you can serve olive oil with white truffle, a few drops of which will give the dish a bright cheese and mushroom flavor.

Bon Appetit!

Heat vegetable oil in a skillet and fry the onion in it. Add the mushrooms and fry with the onions for 20 minutes, season with salt and pepper. Add wine and cook for 3 minutes. Add to the skillet and let it simmer for 5 minutes. Add dry Italian or Provencal herbs, stir, let the sauce simmer for another minute. Add a tablespoon of grated cheese, mix well, add salt and pepper if necessary.
Put the boiled pasta in the sauce, mix well and bring to a boil.

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Creamy mushroom sauce for pasta or spaghetti is sure to please you with its mild taste. Even boring pasta will sparkle with a new taste! Can be served separately with pasta, as a side dish for meat. Or just for bread!

This sauce just "flies away" for me, it turns out so tender and tasty white sauce ... And it's simple to prepare!

Mushroom sauce recipe with photo

Cut medium-sized onions into small cubes and fry in sunflower oil for 5 minutes, until golden brown. Wash mushrooms, peel and cut into small cubes. We send to fry with onions. The mushrooms will first release the juice, we need to evaporate it and then fry them slightly.

When the mushrooms are browned, add the cream and stir. I still put in 10 grams of butter. This will give a delicious touch!

Next I put dried parsley, or you can add either basil, or ground black pepper, or oregano. Then you will already have 4 different sauces to taste! Experiment.

I will focus on parsley. I add some salt. Let the sauce simmer for 5 minutes.

Adjust the thickness of the sauce to your liking. If you get a thick sauce, then add a little boiled water. If, on the contrary, the sauce turns out to be liquid, then add a teaspoon of flour. And do not be afraid of lumps, they even if they are, then 1-2 minutes, stir and you get a sauce of the desired thickness.

Sauces don't like "waiting" for pasta. It perfectly envelops the pasta only from the fire. Pieces of mushrooms will linger on the corrugated pasta, as in my photo. So try to cook them at the same time.

Video recipe "Mushroom sauce for pasta or pasta? White sauce."