Pasta is the most common Italian dish. Ideas and cooking technologies are so diverse that you can experiment endlessly, easily combining simple components. The recipe for pasta in a creamy sauce with mushrooms and parmesan will be a great occasion to surprise the household with an unusual serving, nutritious rich taste of pasta with mushrooms and creamy gravy.
We use royal champignons as mushrooms, you can use ordinary ones. You can take any pasta, but it's better to take real Italian: tagliatelle, fettuccine, pappardelle, farfalle. Small pasta such as cappellini, trophy liguri, casarecce, maltagliati are not suitable for this recipe. Small pasta, in the form of our top, small circles and other forms will not work for this recipe, since it will not absorb all the sauce. In the absence of Italian pasta, use domestic made from durum wheat.

TIME: 30 min.

Light

Servings: 2

Ingredients

• champignons (cultivated) - 150 g;
• pasta (fettuccini) - 300 g;
• egg - 1 pc.;
• cream (20%) - 70 ml;
• onion - 1 pc .;
• garlic - 1 slice;
• flour - 15 g;
• butter - 15 g;
• Extra Virgin olive oil - 25 ml;
• cheese (parmesan) - 70 g;
• Provencal herbs (dried) - 10 g;
• thyme - 2-3 branches;
• salt - 20 g;
• pepper to taste.

Preparation

Chop white onions into small cubes. In a saucepan, heat the butter and olive oil, put the prepared onion, squeeze out the garlic and sauté until golden caramel color.
We select medium-sized champignons - the smallest ones - we rinse with cold water and dip the hat and leg with a paper towel, removing the remnants of the earth. We use them entirely without cleaning; medium - the same, but cut in half; large ones can be peeled and cut into quarters.


Combine with fried onions, cover with a mixture of Provencal herbs and lay out a few sprigs of fresh thyme, mix thoroughly. We wait, without stopping stirring, until the mushrooms are approximately halved in size, having fried well.


Add cream and bring to a boil.


We take out the mushrooms and put them in a separate bowl, set aside. Break the creamy sauce with onions, garlic and Provencal herbs with a blender, put on low heat, add a well-beaten egg (white and yolk must be combined), stir constantly.

Sprinkle with flour through a sieve, mix well again, avoiding lump formation. And leave it on the stove for 30 seconds, then lay out the parmesan grated on a coarse grater.


Now you need to stir the sauce until the cheese is completely melted.


Boil the pasta according to the manufacturer's recommendation to the degree of al dente (per tooth), but not less than 6 minutes, add salt to the water during cooking. We drain the water without rinsing the pasta, set them aside.
Tip: it is best to use a wide saucepan for cooking pasta; after boiling, be sure to gently stir it with a spoon so that it does not stick to the sides and bottom of the pan. And watch the fire, after boiling, if you do not adjust the heat, then the water can boil away and pour over the stove.


Pour the sauce into a preheated pan so that it only covers the bottom. Let it warm up a little, add the fried mushrooms and then fettuccini. Shake the pan several times and stir the sauce into the pasta. Leave in the pan for 2 minutes, no more. 9


Serve the pasta with mushrooms in a creamy sauce immediately, garnished with a sprig of thyme. It quickly and easily turned out to be an appetizing dish.
Tip: do not pour ketchup on this paste, this will only spoil it.


Leftover sauce can be stored in the refrigerator for 4 days; do not mix it with the pasta beforehand. If the sauce can be stored, then the pasta is ideally boiled immediately before eating, you should not prepare the pasta with a surplus, after the refrigerator its taste changes for the worse.

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
• 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 pasta 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 off some water (1 glass), in which it was cooked - this is a wonderful starchy broth, which 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 with them without defrosting. 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. For 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 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 the 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 where 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.

Pasta with salmon in a creamy sauce

You will need:

• 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

Boil the pasta for the time indicated on the package, drain the water, add 2-3 tbsp. vegetable oil, mix. Chop up two large onions and mushrooms.
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.

Check out the tried and tested Mushroom Pasta in Creamy Sauce on the Impeccable Culinary Style site. Enjoy variations with forest and greenhouse mushrooms, all kinds of pasta, meat, chicken, vegetables and cheeses. Saturate the range of flavors with aromatic herbs and spices. Create your own Italian style!

In Italy all pasta is called "pasta". Therefore, it does not matter what shape the pasta will be. The main thing is that they should only be from durum (and no other) wheat varieties. Mushrooms that perfectly complement the pasta can be very different from freshly picked forest mushrooms, chanterelles, butter or cepes to ready-made pickled mushrooms. You can diversify the creamy sauce with vegetables, various types of cheeses, chicken, meat, fish or seafood. As a result, each time you get a new dish.

The five most commonly used ingredients in creamy mushroom pasta recipes are:

Interesting recipe:
1. Cut the mushrooms into neat slices.
2. Fry olives in oil until all liquid has evaporated.
3. Onion, chopped into thin half rings and chopped garlic, send to the mushrooms.
4. As soon as the onion is browned, pour in the chilled cream. Salt and pepper. Add fragrant spices.
5. Simmer for about five minutes.
6. Boil the paste in a large amount of boiling water until half cooked.
7. Discard in a colander, rinse well, drain all the water.
8. Place in a skillet with mushroom cream sauce.
9. Simmer, stirring gently for seven to eight minutes.
10. Put on plates, sprinkle generously with grated hard cheese and herbs.

The five fastest recipes for pasta with mushrooms in a creamy sauce:

Helpful hints:
... When choosing pasta for this dish when buying, you should pay attention to those varieties that have a rough surface. Such a paste will hold the sauce on its surface and will not allow it to drip.
... When preparing pasta, it is recommended to adhere to the rule: the less pasta, the thicker the sauce should be.

Pasta, or as we habitually say - pasta, world famous dough products, a visiting card of Italian cuisine.

In the old days, few people knew that there are incomparably more types of pasta than are sold in a Soviet store, where the range is limited to pasta, shells and horns.

We usually refer to packaged dried pieces of dough made from wheat flour as pasta. But the pasta is not limited only to wheat flour, it is made from rice flour, starch, flour of various legumes, etc. In addition, the pasta is not only dried, often during home cooking the dough is not dried, but freshly made dough products are used.

But pasta is just a dough made from flour and water. Plain unleavened dough. The taste of pasta is primarily determined by the sauce or additives with which the pasta is served, for example -. Pasta is all about making the sauce.

Pasta sauce is what turns the dough into a delicious dish. Usually, how to cook pasta is not difficult for anyone. You just need to cook the pasta. Plenty of well-salted water. The cooking time of the pasta is indicated on the package, unless it is a compilation of low-quality flour and water.

Pasta sauces can be of all kinds. A variety of ingredients, cooking methods, a wide range of thicknesses - take your pick. Usually, the thickness of a sauce is determined in part by the type of pasta that the sauce is being prepared for. For a liquid sauce, take a curly paste with a corrugated surface or even a complex structure.

This paste holds the liquid sauce much better. Famous sauces, for example, one of the best meat sauces, cold and incredibly tasty parmesan and basil sauce will not leave anyone indifferent. Thicker sauces, or even mixtures of ingredients, often made with sophisticated techniques and without the addition of liquid, go well with almost any pasta. For example, mushroom sauce can be made to almost any thickness.

It so happened that we mostly use no more than five types of pasta at home. For soups, filini fine pasta. For bolognese or amatricana sauce, fusilli or capellini pasta. Spaghetti, of course. But our favorite pasta, which is best suited for most sauces, is penne. Short obliquely cut tubes of paste, similar to a pen for writing. Actually penne from penna, which translates as "feather". Rigate foam - Rigate is one of the most popular types of pasta.
We really like the pasta with mushrooms, in particular. Usually, if the season is in season, we cook ordinary fried mushrooms, or fried mushrooms with onions. And we use them as a sauce for pasta. In fact, pasta with mushrooms is always delicious, as well as or. Mushroom pasta - with fried mushrooms and onions.

Ingredients (2 servings)

• Paste (penne, fusilli) 250 g
• Champignon mushrooms) 6-7 pcs
• Onion 1 pc
• Garlic 1-2 cloves
• Olive oil 3-4 tbsp l.
• Salt, ground black pepper Spices

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Pasta with mushrooms. Step by step recipe

1. Pasta with mushrooms, the recipe for which I will give, is a simple dish and does not require any special skills. We need fresh champignons, given that the mushroom season is over or has not begun. And champignons are always on sale. You need a good pasta, better short - penne, fusilli. However, I think the usual spaghetti pasta will do.

   Penne paste

2. Fried champignon mushrooms can already act as an independent dish, and in combination with fried onions and good pasta. Mushroom pasta is delicious.

   Looking for fresh champignons

3. Let's prepare mushroom mushroom sauce with fried onions. This is hardly a sauce, though, considering that it is prepared without adding water or other liquid ingredients. But, as experience shows, this does not make the pasta with mushrooms "dry".
4. Fried mushrooms with onions, used as a pasta addition, are quick and easy to prepare. Wash fresh mushrooms and dry with a napkin. Cut each mushroom in half lengthwise and then cut into strips or slices. It is very convenient to cut radially, as the orange slices are divided. Chop all the mushrooms.
5. Peel a large onion and cut into large strips. By the way, if the slicing is carried out along the onion, then when cooking fried mushrooms with onions, the onion pieces will be less exposed to creeping and will better keep their shape and the pasta will not turn into porridge.
6. The whole process of cooking fried mushrooms with onions is carried out over medium heat, without covering the pan with a lid, it is necessary that in the end the dish contains a minimum of moisture.
7. Heat 3-4 tbsp in a skillet. l. the finest olive oil. Fry 1-2 peeled garlic cloves in olive oil, previously flattened with a knife block. Fry the garlic until browning begins and immediately remove the cloves from the oil. The task of the garlic is to lightly flavor the olive oil.
8. Fry chopped onions in prepared oil. Stir the onions all the time so that they are evenly fried.
9. When the onion starts to acquire a golden hue, add the chopped champignons. Add salt and pepper to taste. Fry, stirring constantly, for about 10 minutes.
10. Champignons do not need any special or specific heat treatment, so you shouldn't be afraid. Champignons - mushrooms are quite safe. Ready-made fried mushrooms with onions, by the way, is a completely independent dish, and not just a sauce for the dish.
11. While the mushroom mushroom sauce is being prepared, you need to cook the pasta in parallel. Bring 2-3 liters of water to a boil, salt it at the rate of 5-7 grams of salt per liter of water. And cook the pasta to the al dente state, as is customary among the Italians - when, when the pasta is fully cooked, a barely noticeable hardness is felt inside. However, if you cook the time indicated on the package, you won't be mistaken.

    

The classic recipe for this dish is with creamy sauce and chicken. But, of course, everything here already depends on specific preferences. It also doesn't matter which type of pasta you choose. All its types are suitable, without exception: tagliatelle, bucatini, farfalle, gemelli, fettuccine, rotini, garganelli, pici, cavatappi. Don't know Italian names? Then just buy regular spaghetti and don't worry))

The five most commonly used ingredients in mushroom pasta recipes are:

The ideal delicious pasta with mushrooms requires good preparation, which begins with a selection of pasta. If you plan to cook it in a sauce, those that have a kind of "cup" for the sauce are ideal. The delights of the household at the table will be provided for you. The Italians themselves love in this case fettuccine (wide noodles) and penne (feather tubes). The former are suitable for options with a minimum of sauce or, for example, with grated cheese in addition to mushrooms. The latter are ideal for gravies.

The five fastest mushroom pasta recipes:

About mushrooms. It is best to fry them before adding them to the dish. And preferably in olive oil, as is done in Italy. Runet already has a huge number of recipes for this dish, which everyone cooks in different ways. And they don't always add the same ingredients. For example, onions or shallots. Porcini or champignons. In their historical homeland, the dish is often stewed in white wine with broth. They also put parsley in it. Our hostesses love to put garlic. Which needs to be crushed right in the pan so that it transfers all the flavor. The garlic can then be discarded. Mushrooms, if they are traditional champignons, are cut into slices and fried in garlic oil. And stew in cream if eaters are not vegetarians.