IN cream sauce- a true gourmet will be delighted with this dish. Which is understandable, because delicate taste cream intertwines with elegant notes of mushrooms. And if you serve this symphony culinary arts With properly prepared spaghetti, no one will remain indifferent to your guests.

The right sauce

Spaghetti with mushrooms in creamy sauce is traditionally prepared using champignons. But in order to give the latter a taste worthy of true connoisseurs, you need to prepare the sauce correctly.

So, to create a creamy sauce you will need: 500 g of champignons, nutmeg, 200 ml of medium-fat cream, a head onions, garlic clove, salt and

The very first stage of preparing spaghetti with mushrooms looks like this.

Mushrooms and onions should be peeled and rinsed well, preferably under running water. Next, put two tablespoons of butter on a heated frying pan, melt it a little and put the chopped onion in it. How to cut the onion depends on how the mushrooms are processed. So, if you plan to divide them into thin plates, then from an aesthetic point of view, onions chopped into rings or half rings will look more beautiful. And, conversely, to diced Suitable for champignons also chopped onion.

As soon as the onion begins to acquire a slightly golden hue, you need to add mushrooms to it and let it simmer for about two minutes without mixing. Next, fry the onion mushroom mixture should take about fifteen minutes, then pour in the cream and season everything with a pinch nutmeg. As soon as the mixture boils, reduce the heat under the frying pan - let the sauce simmer for another two minutes, then remove from the heat.

The first stage of cooking spaghetti with mushrooms in creamy sauce is complete.

The right pasta

It is worth mentioning right away that you should start cooking spaghetti at the moment when cream is added to the mushrooms and onions. So, spaghetti is placed in boiling water, to which salt has previously been added. They should be cooked until slightly undercooked. After which they must be folded back, freeing them from excess liquid, and season with olive oil. Here we should immediately make a reservation that most recipes with mushrooms recommend adding olive oil. And the point in this case is not so much that this dish came from Italy, but rather the fact that olive oil significantly reduces the calorie content of the dish compared to butter, but at the same time adds piquant notes to the pasta.

If everything was done correctly, the spaghetti will be ready at the same time as the sauce. Why is this necessary? In order to practically ready pasta, covered with the most delicate hot sauce, “arrived.”

This dish is so easy to prepare.

Culinary delights

The recipe presented above is perfect for cooking. You can optimize the process if you first freeze the onion-mushroom mixture in the above proportions.

If you have plenty of time, then it is better to cook this dish not with champignons, but with forest mushrooms, for example, white. They are more flavorful and filling.

In addition, for fans culinary experiments It's worth cooking black spaghetti in creamy sauce. The process looks almost the same, but unlike regular pasta, black pasta can be prepared in the sauce presented above and without mushrooms. And in this case, a pile of red or black caviar or shrimp can add piquancy.

Pasta with mushrooms is one of my favorite dishes. It's not difficult to prepare. A simple set of ingredients makes it accessible to frequent use. Champignon and the most delicate creamy sauce with the aroma of Italian herbs will do regular dinner holiday. And if you serve this dish, then it’s simple homemade dish will turn into gourmet treat for unexpected guests.

You will need: (4 servings)

• champignons 400-500 gr
• onions 2-3 pcs
• vegetable oil for frying 100 ml
• cream 20% 0.5 l
• white dry wine 0.25 cups
• black ground 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.

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 the pan 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. You should not cook the pasta longer, even if it seems hard to you. Don't forget that it will combine with the sauce and be saturated with additional moisture.

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

Drain the water drain the pasta in a colander.

Place the pasta back into the pan add 2 tbsp. vegetable oil, stir and forget about it for a while.

Now make the sauce, for which you need to fry mushrooms.

Advice: When you buy mushrooms, take extra. For pasta you need only 400 grams, but you take a kilogram or even more. Because the fresh mushrooms If they are not stored for a long time, then cook them all at once - cut and fry. Use the required portion immediately, and cool the remaining fried mushrooms, transfer to a container, close and put in the freezer. There they can be stored for quite a long time and at the right time you can add them to soup, sauce, or cook pasta with them without defrosting. This saves a lot of time.

Pasta sauce

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

Chop two large onions and mushrooms. U large champignons It's better to remove the leg.

Heat vegetable oil in a frying pan and fry onions in it.

Add and fry along with onions. Stir and be careful not to burn.

In 20 minutes the mushrooms will be ready, add salt and pepper. Add to them dry white wine. This is not necessary, but I always add wine that is specifically stored in the refrigerator for cooking. Let wine with mushrooms will simmer for 3 minutes. During this time, the alcohol will completely evaporate, leaving only sourness and aroma.

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

Stir and let the sauce simmer 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. Taste and add salt and pepper if necessary.

Now you need to add the boiled pasta to the sauce.

Toss the pasta well with the sauce until it is completely coated. If the dish seems thick, add some of the water you reserved when cooking the pasta. The pasta with sauce should boil and you can turn off the heat.

Serve the pasta immediately, but if you need to wait, then better pasta Do not mix with the sauce, because it will get wet and lose its elasticity. Separately, both pasta and sauce will keep well in the refrigerator even until next day. Then you put the pasta in a plate and pour over the sauce, heat it in the microwave and let everyone stir it themselves.
On home kitchen There are often situations when you have to reheat yesterday's dinner, so keep the water in which you cooked the pasta in the refrigerator. It can be used to dilute the sauce that has thickened during storage.

Usually served with pasta Parmesan cheese which is grated or cut thin slices. And you can serve it with pasta with mushrooms and cream sauce olive oil with white truffle, a few drops of which will give the dish a bright cheese and mushroom aroma.

Bon appetit!

Heat vegetable oil in a frying pan and fry the onion in it. Add the mushrooms and fry along with the onions for 20 minutes, add salt and pepper. Add wine and cook for 3 minutes. Add cream to the pan 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.
Add the boiled pasta to the sauce, mix well and bring to a boil.

In contact with

Italian chefs were the first to combine cream and mushrooms, giving spaghetti a soft and delicate taste with the help of this sauce. In addition to champignons, you can add cheese, spinach, vegetables, chicken, seasonings and herbs to pasta with mushrooms in creamy sauce. The ingredients for their preparation can be found in any kitchen, so the dish does not require special costs. In just an hour, every housewife can prepare a fragrant dinner for her family.

Features of the sauce

The main thing in the dish is to properly prepare the sauce with mushrooms and cream for the spaghetti. It is important to choose quality and fresh food. Sauce base:

• mushrooms - champignons or porcini, sometimes oyster mushrooms are used;
• medium fat cream;
• vegetables;
• different types of cheese;
• seafood, chicken or meat.

Chopped mushrooms are fried in heated vegetable oil. As soon as the champignons release their juice, must be added butter. Pour cream into the pan, add spices, and cover with a lid.

Mushrooms are stewed in cream for about 15 minutes. Separately, you need to boil the spaghetti and drain it in a colander. Then they are poured into a frying pan with sauce, heated and placed on plates. The dish is served with greens.

Chefs often cheat regular recipes dishes, so spaghetti with mushrooms in creamy sauce is often added different ingredients. Particularly popular is a dish with the following ingredients:

• wine and cheese;
• chicken;
• ham.

The Italian version of the dish involves the use of dry white wine and cheese. A glass of champignons is cut into slices and fried in a mixture of olive and butter along with an onion. Add 60-80 ml of white wine to the pan and evaporate it. A few crushed cloves of garlic are mixed with 300 ml of cream and poured into the mushroom mixture. Then add grated cheese and Provençal herbs. Separately, prepare the spaghetti, place it on plates and pour over the hot creamy mixture.

Ingredients for spaghetti with chicken:

• 250 g chicken breast;
• 300 ml low-fat cream;
• 200 g porcini mushrooms;
• 300 g spaghetti;
• flour, vegetable oil, soy sauce;
• cheese, onions.

Just a few minutes and a few steps and spaghetti fragrant with mushrooms with champignons and leeks is already on the table. I often cook this pasta with mushrooms because it has a tempting creamy mushroom taste, which does not get boring. The dish cooks quickly and what is important for me is that I prepare two options at the same time: vegetarian and with bacon. I prepare a creamy sauce with mushrooms from champignons, leeks, milk, cheese and flour. I add spice and flavor with a clove of garlic and black pepper. For meat version I fry the bacon or brisket separately.

Time: 20 minutes
Difficulty: easy
Ingredients: 4 servings

• Spaghetti – 300 grams
• Champignons – 8 pcs
• Leek – 4 tbsp. tablespoons chopped
• Garlic – 1 clove
• Flour – 1 tbsp. spoon
• Milk – 1 glass (250 ml)
• Hard cheese – 7 tbsp. spoons
• Vegetable oil -3 tbsp. spoons
• Salt, ground black pepper - to taste
• Bacon or brisket -25 grams (per serving)

How to Cook Spaghetti with Mushrooms in Creamy Sauce:

• Peel the champignons from the films, wash and cut.
• Cut the leek into rings and chop the garlic. Grate the cheese.
• Place a saucepan on the fire with big amount water. After boiling, add salt, and as soon as the water boils again, add spaghetti.
• While the spaghetti is boiling, prepare the creamy sauce with the mushrooms.
• Pour garlic into heated vegetable oil in a thick-bottomed frying pan and fry for 1 minute so that it releases its aroma.
• Add mushrooms and leeks. Continue cooking over medium heat, stirring.
• After 5 minutes, sprinkle the mushrooms and onions with a spoon of flour and stir.
• After about 2 minutes, pour in the milk and stir the sauce until smooth. Reduce heat to low and cook for a few minutes until the sauce thickens.
• Pour 3 tbsp into the sauce. spoons grated cheese, continue cooking, stirring, until the cheese dissolves. The cheese has dissolved - turn off the heat and add salt and black pepper to taste.
• The creamy sauce with champignons is ready.
• While the creamy mushroom sauce was cooking, the spaghetti was cooked. They should retain their elasticity and not boil over. Drain the pasta in a colander, drain and place in a frying pan with creamy mushroom sauce. Mix.
• Cut the brisket into strips and quickly fry over high heat.
• Divide the spaghetti with cream sauce into bowls. For vegetarians, sprinkle the pasta with grated cheese; for the rest, sprinkle with fried brisket and cheese.

Spaghetti with mushrooms in creamy sauce is simple and a win-win for every day. Undeniably tasty, undeniably fast and beautiful.

How I cook Spaghetti with mushrooms in creamy sauce. Details and with Photos:

• I peel the champignons from the films, wash and cut them. I cut the leek into rings and chop the garlic. I grate the cheese.

• I put a saucepan with plenty of water on the fire. After boiling, add salt, and as soon as the water boils again, add spaghetti. While the pasta is boiling, I prepare a creamy sauce with champignons. To do this, heat the vegetable oil in a frying pan with a thick bottom. I pour the garlic in there and fry it over medium heat for about a minute so that it releases its aroma.

• I add mushrooms and leeks. I continue cooking over medium heat, stirring.

• After 5 minutes, sprinkle the mushrooms and onions with a spoon of flour and stir.

• After about 2 minutes, pour out the milk and stir the sauce until smooth. Reduce the heat to low and continue cooking for a few minutes until the sauce thickens.

• I pour 3 tbsp into the sauce. spoons of grated cheese, leave to cook, stirring until the cheese dissolves and turn off the heat. Add salt and black pepper to taste. The creamy sauce with champignons is ready.

• While I was preparing the creamy mushroom sauce, the spaghetti was cooking. They must be welded, maintaining elasticity, and not boil over. I drain the pasta in a colander and add it to the pan with the creamy mushroom sauce. I stir.

• I cut the brisket into strips and quickly fry it over high heat.

• I place the spaghetti with cream sauce on plates. For vegetarians, I sprinkle the pasta with grated cheese, for the rest, with fried brisket and cheese.

Bon appetit! If you have any questions, ask, I will definitely help

Spaghetti and cream sauce are a delicious combination. It's not just Italians who think so. If you add mushrooms to the dish, you get a real fairy tale! Although, why only mushrooms? You can add chicken, cheese, spinach and a lot of other delicious things to the dish! Here is a selection of the most best sauces for amazing spaghetti.

Spaghetti with mushrooms in creamy sauce - general cooking principles

Cream for cooking mushroom sauce You can take any, the optimal fat content is 10-15%. If the product is above 25%, then it must be diluted with water or milk, otherwise the sauce will turn out greasy.

Often in similar dishes champignons or dried porcini mushrooms are used, but they must first be soaked and boiled. It is not forbidden to use fresh forest mushrooms, which give an incomparable aroma, but they must be boiled first to reduce cooking time and also to protect yourself from poisoning. In most recipes, mushrooms are fried with other ingredients, only then poured with cream.

What can be added to the sauce:

A variety of vegetables (onions, tomatoes, beans, spinach, etc.);

Cheese of different types;

Chicken, meat, fish, seafood.

It is better to prepare the dish on olive oil, spices and herbs are often added to it. It is better to boil spaghetti according to the instructions on the package, since the cooking time depends on the quality of the wheat used. The sauce can be poured over already boiled spaghetti, divided into portions, or mixed all at once in a frying pan and heated together. If you need to decorate a dish, then greens are quite suitable, canned olives, cherry tomatoes.

The simplest spaghetti with mushrooms in creamy sauce

For cooking plain spaghetti With mushrooms in a creamy sauce, it is best to use greenhouse champignons; they quickly reach readiness and do not require pre-boiling.

0.25 liters of cream;

Champignons about 200 grams;

20 ml vegetable oil;

1 p. l. chopped greens.

1. Pour vegetable oil into a frying pan, place it on the stove and let it heat up.

2. Cut the washed champignons into small pieces, transfer them, and start frying. As soon as all the juices have evaporated from the mushrooms, add the butter. Open the piece and fry the mushrooms until golden brown.

3. Add cream, stir, salt and pepper, cover the pan. Simmer the mushrooms under the lid for about five minutes so that they are soaked in the cream.

4. Boil the spaghetti. Drain into a colander and leave to drain for a few minutes.

5. Open the frying pan with the mushrooms, add the boiled spaghetti to the creamy sauce, mix with two spatulas.

6. Warm up the dish for just a minute, put it on plates. Decorate with herbs and, if desired, add cheese to the pasta, for example, grated Parmesan.

Spaghetti with mushrooms in creamy sauce with cheese and wine

Italian spaghetti recipe in a mouth-watering way cream cheese sauce. Only white wine is used for the sauce. A red or pink drink will no longer work.

300 grams of dry spaghetti;

250 grams of champignons;

300 mo of cream 10%;

60 ml white wine;

One onion head;

Two cloves of garlic;

25 g butter;

80 grams of cheese;

2-3 tbsp. l. vegetable oils

1. Cut the mushrooms into slices, place the champignons in heated vegetable oil, and begin to fry.

2. After ten minutes, add the chopped onion, fry the mushrooms along with the vegetable over low heat for about three more minutes.

3. Pour white wine into a frying pan and evaporate the alcohol.

4. Chop the garlic. Combine with cream, salt, and pour over mushrooms.

5. After a minute, the cream will begin to boil, add the grated cheese and stir. We are waiting for it to melt.

6. Add Provençal herbs and stir again.

7. Boil the spaghetti. You can immediately put them in a frying pan and stir. Or put it on plates. Carefully spread the sauce with mushrooms. We decorate the dish with fresh herbs; a sprig of basil is ideal here.

Spaghetti with mushrooms in creamy sauce (from dried mushrooms)

From dried mushrooms the most fragrant creamy gravies for pasta. Of course, this dish will require a little more time to prepare, but the result will be simply amazing.

90 g dried mushrooms;

350 ml cream 10%;

0.3 kg dry spaghetti;

2 sprigs of basil;

50 g parmesan or other similar cheese;

Spices, garlic optional.

1. Dry mushrooms require pre-soaking before cooking. It is advisable to let them stand for at least three hours. Then we put it on the stove and boil for twenty minutes.

2. Drain the mushrooms into a colander, let the water drain and let them cool.

3. Cut one large onion into cubes. Place in oil, fry until translucent, stirring constantly. The onion should not crunch, so don’t make the heat too high, let the vegetable become soft.

4. Boiled mushrooms we cut small pieces, about the size of a bean, add to the onion, evaporate the water and fry everything together.

5. Squeeze a clove of garlic into the frying pan and pour in the cream. The sauce needs to be salted and peppered.

6. After boiling the mushrooms in the cream, reduce the heat and simmer the sauce for about three minutes.

7. Chop the basil and throw it into the pan.

8. Add boiled spaghetti and stir. Place the dish on plates and sprinkle with grated Parmesan.

Spaghetti with mushrooms and chicken in creamy sauce

For this spaghetti with mushrooms in creamy sauce you will need chicken fillet, half of one breast is enough.

150 g champignons;

0.3 kg dry spaghetti;

3 tbsp. l. soy sauce.

1. Cut the champignons. Place in a frying pan with oil and fry for five minutes.

2. Cut one onion into strips, add to the mushrooms, stir. Cook for about three more minutes.

3. Cut the chicken fillet into strips. Add one spoon to it wheat flour, stir. Transfer to mushrooms. Fry the chicken until cooked through for about ten minutes.

4. Mix cream and regular soy sauce. Pour the dish into the frying pan.

5. Cover and simmer for about five minutes.

6. Open it, check the taste, you can add additional garlic.

7. Grate the cheese with fine shavings, add to the chicken and mushrooms, stir. Turn off the stove. Let the sauce sit for about five minutes.

8. Prepare spaghetti, grease, transfer to plates. Pour creamy sauce with chicken and mushrooms on top, add herbs for decoration.

Spaghetti with mushrooms and spinach in cream sauce

Spinach is very healthy and delicious product, which goes well with mushrooms, cream, spaghetti. That is why it can often be found in Italian cuisine.

A clove of garlic, oil, spices;

300 g dry spaghetti.

1. Chop mushrooms and onions. If champignons are used, there is no need to pre-boil them. It is better to boil other mushrooms in water for 15-20 minutes, only then cut them.

2. Heat a little oil, immediately add the mushrooms and onions together, cook until soft for about ten minutes.

3. Add the chopped clove of garlic and stir.

4. Pour in the cream with salt and other spices, let the sauce simmer for two minutes.

5. Cut the spinach, put it in a frying pan, stir. We wait until the leaves become smaller and settle.

6. Mix well, boil for a minute, remove the sauce from the heat.

7. Prepare spaghetti, arrange into portions.

8. Pour mushroom and spinach sauce on top, sprinkle with grated cheese and you're done!

Spaghetti with mushrooms and ham in creamy sauce

Another popular one Italian recipe spaghetti, to which ham is added in addition to mushrooms. The dish turns out incredibly aromatic and appetizing.

150 g champignons;

Cheese for sprinkling.

1. Cut the mushrooms into small cubes. Pour oil into a frying pan and fry for about ten minutes.

2. Add onion cut into small pieces to the mushrooms. Fry together until translucent for about three more minutes.

3. Cut the ham into strips or cubes and add to the total mass. Cook for a couple of minutes.

4. Pour cream over everything, cover and simmer. Don’t forget to add some salt and add some greens at the end.

5. Spread the sauce with mushrooms and ham on the boiled spaghetti, sprinkle with grated cheese, and serve.

Spaghetti with mushrooms in creamy sauce (with peas)

A variant of a very bright sauce for spaghetti with mushrooms, green peas. You can use frozen product.

0.2 kg champignons;

50 g cream cheese;

40 g hard cheese;

Boiled spaghetti, fresh basil.

1. Fry onions and chopped mushrooms until full readiness In oil.

2. Add green peas.

3. Mix cream and butter soft cheese, salt, pour sauce over the dish. Simmer over low heat for about four minutes.

4. Add grated hard cheese, stir until completely dissolved.

5. Place the prepared sauce with peas on the spaghetti, garnish with basil.

High-quality durum wheat spaghetti does not drain after cooking, and there is no need to lubricate the product.

It is important to cook spaghetti in large quantities water. According to the rules, there must be at least one liter per 100 g of dry product. By the way, you can also add spices to the water, pour in a spoon natural oil olives, the taste will be better.

If the creamy sauce is too thick, you can thin it a small amount fresh milk, boil.