Spaghetti with mushrooms is a delicious, exquisite dish, not inferior in satiety and healthiness to the meat dish that we are already accustomed to seeing on our table. This option cooks very quickly and has a light, pleasant and delicate taste. You can use any mushrooms, depending on your individual preferences. In this material we will introduce you to several variations of preparing a dish with the most familiar champignons to us.

Classic version of the dish

Even a beginner can cook mushroom spaghetti on his own. Cooking takes very little time. The recipe for spaghetti with mushrooms includes the following ingredients:

• pasta 300 grams;
• champignons 300 grams;
• butter 40 grams;
• little vegetable for frying;
• salt to taste.

Cooking process:

1. First, boil the pasta until done and drain in a colander.
2. While the liquid is draining, wash the mushrooms, cut into small cubes and fry in vegetable oil.
3. Next, add pasta and butter to them, mix well for a couple of minutes until the butter dissolves, add salt. Turn off the heat and leave on the stove, covered, to cook for 10-15 minutes.

Mushroom spaghetti perfectly serves as an independent dish. Below we offer several interesting options for tasty treats, supplemented with other products.

Spaghetti with cheese and mushrooms

A very tasty recipe - spaghetti with mushrooms and cheese. To prepare you will need ingredients:

• 0.5 packs of Italian pasta;
• 250 grams of champignons;
• a clove of garlic;
• 0.5 onion heads;
• oil for frying (usually any vegetable);
• 30 g butter;
• 100 grams of hard cheese;
• salt to taste.

How to cook spaghetti with mushrooms and cheese:

1. To begin, finely chop the garlic and onion and fry them in vegetable oil. In this case, it is more convenient to fry in a deep frying pan.
2. Peel the mushrooms, cut into small slices, add to the onions and garlic.
3. At this time, boil the pasta: add to boiling water, add salt, stir to avoid sticking, cook until tender, place in a colander and rinse. Let the liquid drain.
4. Italian pasta should be added to the vegetables, put butter on top, mix well, turn off the heat and leave for 5-7 minutes, covered with a lid.
5. Mushrooms with spaghetti can be served by first covering each portion with cheese.

Spaghetti with champignons in creamy sauce

A tender, satisfying and delicious dish is obtained with the addition of creamy sauce. The process of cooking spaghetti with mushrooms in creamy sauce lasts literally a couple of minutes longer, and as a result you will surprise your family with a very tasty dinner.

List of ingredients:

• Italian pasta 500 grams;
• champignons 400 grams;
• cream 200 ml;
• medium onion head;
• butter 70 grams;
• grated parmesan cheese;
• salt and ground pepper to taste.

Cooking diagram step by step:

1. Boil Italian noodles in salted water.
2. While the pasta is cooking, wash and thinly slice the mushrooms. Fry in butter until excess water evaporates. It is necessary to stir during frying.
3. Finely dice the onion and add it to the pan. Add salt and pepper to taste.
4. After a couple of minutes, add cream after the onion, cook the sauce over low heat, stirring constantly. Cook for 5-8 minutes.
5. Divide the boiled pasta into portions and pour the creamy mushroom sauce on top. Rub with cheese.

Spaghetti with mushrooms in creamy sauce is ready to serve!

Spaghetti with mushrooms, cheese and ham

And here is the recipe for Italian pasta with meat ingredients. This is a great option for a quick and nutritious dinner for those who don’t like to cook for a long time or simply don’t have time for it.

So, what will you need for a delicious dinner:

• pack of Italian pasta
• champignons 0.5 kg;
• heavy cream 200 ml;
• ham 200 grams;
• parmesan cheese 50 grams;
• frying oil;
• salt and ground pepper to taste.

Cooking instructions:

1. Cooking begins with boiling the pasta. This is done in the same way as in previous recipes.
2. While the pasta is cooking, you can prepare the mushroom sauce for the spaghetti. The preparation scheme is as follows: wash the champignons, cut into slices; cut the ham into cubes; grate the cheese.
3. First fry the mushrooms, then add the ham to them. After 10 minutes, add a little water, and when it starts to boil, add the finished pasta. After 2-3 minutes, pour in the cream, salt and pepper. Turn off the heat and leave the dish covered for a few minutes.

Before serving spaghetti with ham and mushrooms, sprinkle with grated cheese. Delicious Italian pasta is ready!

We invite you to familiarize yourself with a few tips on choosing products and preparing today’s dish yourself at home:

• It is recommended to choose pasta from durum varieties. It is not only healthier for the body, but more interesting in taste.
• Mushrooms are suitable for both greenhouse and forest mushrooms. Of the artificially grown ones, champignons are better suited; of the forest ones, chanterelles, saffron milk caps, and honey mushrooms are best suited.
• It is recommended to use butter to fry them. This makes them more tender, and when fried, an appetizing crust appears.
• You can add Italian herbs or your favorite all-purpose spices to any recipe if desired.
• Boiled pasta should not be overcooked. It’s better not to cook it a little so that when adding they reach the desired state.

Choose the most attractive version of the dish, improve it at your discretion by adding other vegetables, spices, sauces, and surprise your family with a new approach to preparing ordinary Italian pasta!

Video: spaghetti with mushrooms in creamy sauce

Flour products called pasta are an integral part of our cooking, since in terms of frequency of use they can be equated to potatoes.

Almost every one of us, from early childhood, loves hot cones, bows or tubes with butter sprinkled with sugar on top. With age, tastes change somewhat, and now we cook pasta with mushrooms, bacon, cheese and various sauces, more like Italian pasta.

There are practically countless recipes and methods for preparing this dish, but every housewife has a couple of her family’s favorites in mind. Sometimes pasta with mushrooms can be prepared so tasty and beautiful that it’s not a shame to put it even in the center of a festive table, along with baked duck or suckling pig.

An indispensable part is always the sauce, which perfectly complements the taste of the main dish - pasta with mushrooms. It can be creamy, sour cream, tomato or even spicy garlic - for gourmets. To make the dish even more satisfying, you can add chicken or pork.

Simple and quick recipe

A very simple and quick dish is made from boiled pasta with fried champignons and onions, sprinkled with any hard cheese. As you can see, the set of products is minimal, but it makes a complete lunch.

Rinse the champignons and chop into thin slices, cutting in half.

If necessary, clean off the top layer. Peel the onion with wet hands and cut into half rings.

Pour the oil into a saucepan, heat it and saute it until golden brown, add the mushrooms and fry until the moisture has completely evaporated, stirring occasionally.

Place pasta in boiling salted water and cook according to package directions.

Place them in a colander, add butter and stir, add fried mushrooms and onions.

Place the pasta with mushrooms on a beautiful flat dish, sprinkle with grated cheese and serve.

Pasta with mushrooms in creamy sauce

If you decide to cook pasta in a creamy sauce, then the best solution would be to use porcini mushrooms; even frozen ones will do. They harmonize perfectly with the soft milky taste and al dente boiled pasta. The result is a restaurant dish, but at home.

Components:

• bows – 520 g;
• porcini mushroom – 250 g;
• cream – 100 ml;
• linseed oil – 3 tbsp. l.;
• cheese – 150 g;
• garlic – 2 pcs.;
• onion – 1 pc.

Production: 45 minutes.

Energy value: 105.5 Kcal/100 g.

Thaw the mushrooms completely. To speed up the process, you can fill them with warm water for a few minutes. Cut the mushrooms into cubes, pour oil into the frying pan and fry until the moisture is completely gone.

Peel the onion, chop it, put it in a frying pan and fry. After ten minutes, pour in cold cream, squeeze the garlic through a press and simmer the sauce for seven to eight minutes.

Boil the bows until half cooked, drain through a sieve, transfer to a saucepan with the sauce and cook everything together for another five minutes. You can add a drizzle of olive oil into a pan of water to prevent them from sticking together.

Transfer the prepared pasta with mushrooms in creamy sauce to a large plate, sprinkle with grated cheese and fresh herbs. If you don't have Parmesan, you can replace it with any other hard cheese.

Spaghetti with mushrooms in sour cream sauce

There is an opinion that pasta can make you gain weight, and many girls try to avoid eating it. In fact, this opinion is wrong; you can gain weight not from pasta, but from the additions to this dish: mushrooms, sour cream, cheese, butter. But if you eat everything in moderation, then there will be no harm to your figure.

Components:

• horns – 300 g;
• oyster mushrooms – 220 g;
• homemade sour milk – 3 tbsp. l.;
• refined oil – 2 tbsp. l.;
• salt, pepper - a pinch;
• cheese – 220 g;
• tomatoes – 2 pcs.;
• onion – 1 pc.

Production: 50 minutes.

Energy value: 107 Kcal/100 g.

Fry the diced onion in hot oil until transparent. Wash the tomatoes and grate them. Add the resulting mixture to the onion and simmer until thickened.

Wash the oyster mushrooms and cut them into long strips, sending them along with the tomatoes. Place pasta in boiling water and cook according to package instructions, stirring occasionally.

When the sauce has simmered for ten to fifteen minutes, add homemade sour cream and spices to taste.

We drain the water from the pasta, put it in a saucepan with the prepared sour cream and tomato sauce, mix and cook for another five to seven minutes. At the end, sprinkle the pasta with mushrooms in sour cream sauce with grated cheese and leave to brew under the lid.

Pasta with chicken and mushrooms

Shells and chicken are a great combination. This dietary meat, cooked in mushroom sauce, becomes tender, soft and at the same time tasty. It is best to take forest mushrooms: morels or chanterelles, but the usual greenhouse ones are also suitable.

Components:

• shells – 400 g;
• chanterelles – 300 g;
• white chicken meat – 230 g;
• cheese – 100 g;
• salt - to taste;
• cream – 100 ml;
• oil – 1 tbsp. l.;
• dill - a bunch.

Production: 70 minutes.

Energy value: 101 Kcal/100 g.

We peel the onion and chop it with a special knife, put it in a saucepan and sauté for three to four minutes. Chop the pre-boiled wild mushrooms in half if they are too large. Add to the onion.

We wash the chicken breast and cut it into long pieces, and also put it in the fryer. Mix the whole mixture and simmer for ten minutes. Pour in cold cream, sprinkle with salt and prepared spices and let cook for another six minutes.

Boil the pasta, drain the water and add to the chicken and mushroom sauce. Mix thoroughly, cover the pasta with chicken and mushrooms with a thick layer of cheese and dill.

Pasta with mushrooms and cheese

This recipe is quite simple. It is enough to buy a set of products and please your loved ones with a delicious dish for dinner.

Components:

• pasta – 350 g;
• cheese – 100 g;
• mushrooms – 100 g;
• margarine – 100 g;
• garlic – 2 cloves;
• salt, pepper - a pinch;
• white wine – 2 tbsp. l.;
• milk – 150 ml.

Production: 30 minutes.

Energy value: 108 Kcal/100 g.

Fry pre-washed and chopped mushrooms together with chopped garlic in melted margarine. Boil spaghetti in salted water. Add chilled cream, chilled white wine and spices to the mushrooms. Simmer the whole mass for fifteen minutes, stirring occasionally so as not to burn.

Drain the water from the spaghetti and immediately add it to the prepared sauce, stir, add cheese, stir again and let stand under the lid for at least ten minutes so that the pasta is saturated with the aromas of the creamy mushroom sauce. If desired, the dish can be sprinkled with chopped cilantro or basil before serving. Delicious pasta with mushrooms and cheese is ready to eat.

1. It is necessary to pour the sauce over the pasta just before serving, so that it does not become soggy and turn into porridge;
2. It is better to use fresh or chilled chicken meat; if you use frozen, it will turn out tougher;
3. Experienced cooks advise turning off the heat completely when adding cream to the sauce. This way they will not curl up or separate;
4. Add pasta with mushrooms to the sauce half-cooked; they will arrive in a hot saucepan.

Enjoy your meal!

Italy is definitely a pasta trendsetter. This applies to cooking recipes, pasta forms, and their names. Mushroom mac and cheese is essentially a variation of pasta. But only Italians can understand the classification of Italian pasta. We are somehow not accustomed to such diversity. For those older, remember - pasta, shells, noodles, vermicelli, horns. What did I forget? Seems OK.

Who would have thought that the “shells” familiar from childhood are the classic form of the Italian pasta “conchiglioni”. Actually, the similarity between our shells and conchiglioni ends at the form. Cooking pasta 30 years ago was an art more difficult than painting the ceiling of a cathedral. I don’t know what Soviet craftsmen made these shells from, but when cooked, they instantly became limp and turned into meatless shells.

Italy is definitely a pasta trendsetter, yes! Now everything is different. Any store has normal shells, sorry - conchiglioni. Large ones - intended for stuffing, smaller ones for serving with sauce, very small ones for soups. And my favorite recipe is made from long pasta.

Yes, I almost forgot. About Roquefort. Roquefort - (French Roquefort) - a classic variety of French cheese. Considering that classic Roquefort is made only in the historical province of France - Rouergue, we most often sell very similar cheeses - Gorgonzola, Cambozola, Danablue, Fourme d'ambert, Dor Blue, etc.

Although most often it is “dor blue”. Blue cheeses have an interesting bluish or greenish color, which they owe to the penicillin mold. Roquefort, however, is a cheese for everyone and a connoisseur. Many people simply cannot stand it, primarily because of that same bluish mold. But this does not apply to us. Let's prepare macaroni with cheese and mushrooms.

Macaroni with cheese and mushrooms

Ingredients (2 servings)

• Pasta 200 gr
• Blue cheese (Roquefort) 100 gr
• Heavy cream 70 ml
• Champignons 100 gr
• Butter 1 tbsp. l.
• Salt, ground pepper taste

1. We prepare macaroni with cheese and mushrooms with a creamy sauce with the addition of blue cheese. Bring the cream to a boil in a small saucepan. Grate or crumble blue cheese into boiling cream. Stirring continuously, “dissolve” the cheese in the cream. Season the sauce with salt and ground pepper to taste.

   Grate or crumble blue cheese into boiling cream

2. Continuing to stir, bring the sauce over low heat to the consistency of thick sour cream. Remove sauce from heat. The sauce takes just a few minutes to prepare.

   Over low heat, bring the sauce to the consistency of thick sour cream.

3. Cut the champignons into thin slices, quite large. Melt the butter in a frying pan and fry the champignons until golden brown, cover the frying pan with a lid and simmer the champignons over low heat for 10 minutes.

   Fry the mushrooms until golden brown

4. Pour 2 liters of water into a saucepan and bring to a boil. Salt the water and cook the pasta (eg conchiglioni) until done. The cooking time for pasta is indicated on the package; it is usually 7-9 minutes.

   Cook pasta conchiglioni until done

5. Place the finished pasta in a colander and let the water drain.
6. Transfer the cooked pasta into a deep bowl, mix with the fried champignons and pour the cheese sauce on top.

   Mix pasta, mushrooms and sauce

7. Place the macaroni cheese and mushrooms on a large plate. Macaroni and cheese needs no additions. In this dish, greens and additional seasonings are unnecessary.

Calories: Not specified
Cooking time: Not indicated

The easiest and fastest side dish you can prepare is pasta. And it’s as easy as shelling pears to turn a side dish of pasta into a full-fledged second course, which doesn’t require cutlets, goulash, or chops. While the pasta is cooking, fry the onion in a frying pan, add one or two tomatoes for juiciness, if you have them. But no, it’s not necessary. Pour in the mushrooms, cut into slices or cubes, and after a few minutes the frying is ready. You can use both and fresh ones. All that remains is to mix the mushrooms with pasta, cover with grated cheese and serve. An addition in the form of vegetable salad or ketchup or tomato juice will be very appropriate. Pasta for this dish can be used in any shape - from classic tubes to bows, spirals or horns. Our master class with step-by-step photos will tell you more about the recipe for macaroni with cheese and mushrooms in a frying pan.

Ingredients:

- pasta (any shape) – 300-400 g;
- fresh champignons – 200 gr;
- onion – 1 piece;
- fresh tomatoes – 1-2 pcs (optional);
- hard cheese – 150 g;
- vegetable oil – 3 tbsp. l;
- salt, spices, seasonings - add to taste.

Recipe with photos step by step:

Add pasta to boiling water and add some salt. While stirring, wait until it starts to boil and leave to simmer at a gentle simmer. You can boil durum wheat pasta until al dente or until fully cooked - as you usually cook.

At the same time we prepare frying vegetables and mushrooms. Cut the onion into small cubes, tomatoes into slices, and mushrooms into slices.

Fry the onion in oil over medium heat. Lightly brown without drying out.

Add tomatoes (you can omit or replace with tomato sauce). Fry for a few minutes so that the tomatoes become softer and sourness appears in the taste.

Add mushrooms. Increase the heat, evaporate the mushroom juice, stirring the frying. Bring the mushrooms until cooked, lightly browning. Add some salt to taste.

The pasta is cooked. Drain the broth through a sieve or colander, and if necessary, rinse the pasta with clean water. Shake the colander or leave it for a while to let the water drain.

Add pasta to the frying pan with mushrooms. Stir and heat.

Place hot pasta on plates. Cover with grated cheese, you can add dill or other herbs. Serve immediately while the cheese is well melted. Bon appetit!
Try again

Spaghetti is often prepared using meat and meat products, with minced meat, or simply boiled as a side dish for meat dishes. However, there are many recipes for spaghetti with mushrooms that go well with them. The dishes are of an unusually refined taste and are prepared quite quickly.

To prepare the dish, you will need the following components:

• pasta – 250 g;
• mushrooms – 250 g;
• garlic – 1 clove;
• bulb;
• vegetable and butter;

First you need to chop the onion and garlic. Fry the ingredients in vegetable oil until golden brown, then add the champignons, cut into slices. Fry until all the liquid has evaporated. Cook the pasta. Dry and place them in a frying pan with the prepared pecheritsa. Mix mushrooms with pasta, add butter. Cover the lid and leave to steep for 5 minutes. Before serving the dish, sprinkle with grated cheese.

To make the dish have an Italian touch, it is better to use Italian pasta, replace the butter with cold-pressed olive oil, and use Parmesan instead of regular cheese.

Cooking pasta using champignons and cream sauce is suitable for both a family lunch and dinner. The dish can be prepared extremely quickly. Pasta with champignons has a delicate taste and is very filling. They are best served with a light vegetable salad and white wine.

The ingredients for spaghetti with mushrooms in creamy sauce are as follows:

• pasta – 350 g;
• mushrooms – 300 g;
• garlic – 3 cloves;
• butter – 25 g;
• 20% cream – 35ml;
• hard cheese – 50 g;
• onion – 1 piece;
• basil – 3 sprigs;
• vegetable oil – 3 large spoons;
• pepper;
• salt.

The stoves must first be cleaned of dirt. It is better to wipe all the mushrooms with a dampened sponge or rinse quickly under running water. There is no need to soak them when cleaning. Due to their loose structure, pecheritsa quickly absorb water, and during the cooking process the aromas are no longer as natural. Having prepared the mushrooms, you need to chop them into plates.

Peel the onion, cut into small cubes. Place butter in a heated frying pan. You can add a little vegetable oil, otherwise the butter may burn during heating. Fry the onion until soft and golden brown.

Add the pecheritsa to the onion and cook over high heat, stirring all the time. Fry until fully cooked and browned. Pour in the wine, bring the product to a boil, boiling for 2 - 3 minutes so that the wine evaporates. Then add cream. Cook the mushrooms in the creamy sauce over low heat for about 5 minutes.

While the gravy is being prepared, finely chop the garlic and basil and grate the cheese using a fine grater. When the sauce thickens a little, you can add cheese, garlic, and basil. Mix the ingredients well and boil everything together for 5 minutes. At the end of cooking the gravy, you can add salt and pepper.

While the gravy is boiling down, you need to boil the vermicelli. For 100 grams of pasta you will need 1 liter of water. Cook the pasta. Then drain it in a colander, sprinkle with oil, and stir. To dilute the gravy, you should leave a glass of water in which the pasta was cooked.

Now you can add the cooked pasta to the mushrooms. Stir well. Heat the dish for a minute. If necessary, at this stage you can dilute the sauce with the water left from cooking the pasta. Pasta with mushroom sauce can be served.

Recipe for spaghetti with minced meat and mushrooms

To prepare the dish you will need the following ingredients:

• pasta – 400 grams;
• Pecheritsa – 100 grams;
• tomato paste – 100 grams;
• minced chicken – 300 grams;
• vegetable oil;
• salt.

Boil water, add salt, and add pasta to cook. Place the prepared product on a sieve and rinse. Wash the pecheritsa, clean them, cut them. In a heated frying pan, fry the minced meat and mushrooms in vegetable oil. Then add tomato sauce and stir well. Next, you need to pour in half a glass of water. The gravy should come to a boil.

Transfer the pasta to a plate and put the prepared sauce on top. Sprinkle pasta with minced meat and mushrooms with cheese.

Spaghetti with mushroom sauce recipe

Required list of ingredients for this dish:

• pasta – 300 grams;
• champignons – 150 grams;
• sour cream – 2 large spoons;
• Dutch cheese - to taste;
• allspice - to taste;
• bouillon cube - to taste;
• onion - 1 piece.

Boil the pasta until done. Chop the onion and pecheritsa and fry until golden brown. Add spices, 2 tablespoons of sour cream, fry a little. Then add half a glass of water and cook for 10 minutes.

Combine pasta with sauce and stir. To taste it is suitable to be served with cheese.

Spaghetti with mushrooms in sour cream sauce

The following components will be required:

• hard cheese – 100 grams;
• large-sized pecheritsa - 10 pieces;
• tomato – 3 pieces;
• onion – 1 piece;
• paste;
• sour cream - half a glass;
• olive oil;
• spices, salt.

Chop the onion into cubes, fry it, adding oil. Peel the tomatoes and puree them using a blender. Pour into the onion. Simmer until the gravy becomes thick. Cut the pecheritsa into slices and add to the gravy. Add salt and pepper to taste. Simmer until half cooked. Place sour cream in a frying pan, combine the ingredients and simmer for about 5 minutes.

Prepare the pasta, dry it, add to the gravy. Cook with the lid closed for about 10 minutes. Before serving, sprinkle with parsley and cheese to taste.

Pasta with mushrooms and cheese

To prepare the dish you need the following ingredients:

• pasta – 400 grams;
• fresh pecheritsa – 300 grams;
• cheese – 150 grams;
• garlic – 4 cloves;
• olive oil – 80 ml;
• chili pepper to taste;
• oregano to taste.

After adding salt to the boiling water, add the pasta and boil. Transfer the cooked pasta to a colander to drain the remaining liquid. Clean the stoves, rinse and dry. Cut into plates. Heat a frying pan and fry until complete.

Heat another frying pan and fry the chopped garlic cloves until browned. Remove it from the pan, add chili oil and oregano. Then add the pasta and prepared pecheritsy, mix the ingredients, fry everything together for about 10 minutes, reducing the heat.

Place the finished dish on plates and sprinkle with grated cheese.

Pasta cooked with mushrooms turns out tasty and aromatic. Therefore, lovers of traditional spaghetti with meat will appreciate this dish.