Pasta with white and other mushrooms in cream and sour cream

Very often, the housewives have to wrestle with what to cook: ordinary dishes are bored, and there is simply no time for masterpieces. Pasta with mushrooms in a creamy sauce will be a real salvation. This dish is easy to prepare, it has many variations, and it turns out well, very tasty!

Pasta with mushrooms in a creamy sauce

To make such a vegetarian paste, you can use various forest and human-grown mushrooms: chanterelles, boletus mushrooms, honey agaric, champignons. Pasta with porcini mushrooms in a creamy sauce will turn out to be the most expensive, but its divine taste will block this drawback.

Ingredients:

• pasta to your taste (spaghetti, feathers, etc.) - 500 g;
• mushrooms (forest or champignons - frozen or fresh) - 400-500 g;
• cream of 20% - 400 ml;
• butter - 20-40 g;
• vegetable oil for frying - 2-3 Art. l .;
• onion - 1 pc;
• salt, spices.

Cooking:

1. Clean the mushrooms (if necessary) and wash them. Some varieties (this concerns forest mushrooms) are better to boil for 7-10 minutes beforehand. Mushrooms and white mushrooms cut into large thin plates; chanterelles and mushrooms can be left entirely.
2. Peel and finely chop the onion. Fry it in a skillet with oil (olive or vegetable).
3. When the onions are slightly roasted (until golden), add the prepared mushrooms to the pan and fry until the moisture evaporates (about 12-15 minutes). Salt it.
4. In the meantime, you can do pasta. Send them to boiling salted water and cook over medium heat (the heat treatment time depends on the variety, so be guided by the advice on the package). After cooking, drain the water and add a little butter, stir, set aside.
5. Pour cream into mushrooms and add a piece of butter. Stir. Simmer over low heat with the lid closed for another 10-15 minutes.
6. Pour the mixture into the pasta and mix.

Pasta with mushrooms in sour cream sauce you get in the same recipe. Just replace the cream with sour cream.

Macaroni with bacon and mushrooms stewed in white wine

This exquisite dish can be served even for a holiday. The combination of tastes is amazing, and most importantly - to prepare such pasta is very simple.

Ingredients:

• pasta to your taste (spaghetti, feathers, etc.) - 500 g;
• champignons (preferably fresh) - 400-500 g;
• bacon - 1 package (200-250 g);
• dry white table wine - 200-250 ml;
• butter - 20 g;
• butter or vegetable oil for frying - 2-3 tbsp. l .;
• onion - 1 pc;
• salt.

Cooking:

1. Wash the mushrooms (if necessary, they can be cleaned) and cut into thin slices.
2. Fry finely chopped onion in cream (or vegetable) oil, then add the mushrooms. When they give the water, salt them and fry until the water boils away. Then pour in the wine, set a slow fire and cover the pan with a lid. Simmer for 12-15 minutes.
3. Put the cooked pasta. Do not forget to salt the boiling water first. Reduce the heat after adding the pasta. Boil them as much as indicated on the package (about 7-15 minutes - depending on the variety). After cooking, add a piece of butter and stir the paste.
4. Put the bacon on the pan and fry it on both sides for 2-3 minutes (oil can not be added, because bacon and so fat; salt is also not needed). Cut the finished bacon into slices or leave in long slices and send to the pasta. Put mushrooms together with wine sauce.
5. Stir pasta and serve.

Gourmet Italian Dish

Any mushrooms are combined with chicken, but for this recipe we recommend that you choose chanterelles.

Ingredients:

• pasta to your taste (spaghetti, feathers, etc.) - 500 g;
• Chanterelles (frozen or fresh) - 400-500 g;
• 1-2 chicken breast;
• cream of 20% or sour cream - 400 ml;
• butter - 20 g;
• vegetable or butter for frying - 2-3 tbsp. l .;
• onion - 1 pc;
• salt, spices.

Cooking:

1. Boil the chicken breast in boiling salted water (instead of boiling on the stove, you can bake the chicken in the oven, salt it, pepper it, wrap it in foil and put it on the grill, so it will be more juicy and you won't have to wash the extra pan).
2. Regardless of whether you yourself collected chanterelles or bought, it is best to boil them beforehand (about 15 minutes), and then fry.
3. Put water for pasta. When boiling, salt water and throw pasta there. You need to cook them for about 7-12 minutes (see the time on the package). Then throw them in a colander.
4. Peel the onions, chop them finely and send them to a hot pan with oil. After browning, add the chanterelles, salt well and fry for 5-10 minutes.
5. Then pour cream or sour cream into the mushrooms and mix, cover and simmer for another 5-7 minutes. Add the chicken breast, cut into cubes or in small slices - let it sweat for a few minutes in creamy sour cream sauce (you can turn off the plate itself).
6. It remains only to collect all the elements of the paste together and mix.

What other sauces can you use for pasta with mushrooms?

• In a saucepan or small saucepan, pour 100 ml of hot water or finished meat broth, dissolve the melted cheese (for example, the one that comes in triangles - creamy or mushroom-flavored). To thicken in small portions, add 1-2 tbsp. l flour, stirring. Cook for a few minutes. Taste it - you may have to salt it.
• Melt (for example, in a microwave) 50 g of butter, pour it into a saucepan and put on a slow fire. Pour 250 g of 20% cream there, squeeze 2-3 cloves of garlic, add a pinch of nutmeg, 1 tbsp. l flour, salt and mix. Boil for 3-5 minutes.
• Melt 50 g of butter in a pan or in a saucepan, add 1-2 tbsp. l flour. Stir in continuously, pour a glass of 20% cream and add finely grated hard cheese. Salt and pepper sauce to taste.

This dish is an example of an amazing combination of satiety and grace. Try one or more recipes - and pasta with mushrooms in a creamy sauce will surely become a frequent guest on your table. She certainly will like not only adults, but also the most fastidious children.