Spaghetti, like other pasta, has long beenand have settled down in our Russian kitchen. And if earlier we all cooked spaghetti the old-fashioned way as a side dish for cutlets and goulash, today housewives claim (and, we note, not without reason) the title of connoisseurs of Italian cuisine and cook not just spaghetti, but specifically pasta. And pasta, as you know, is supposed to be served with sauce. Of course, the Italians have invented an incredible number of sauces for their beloved pasta. But we still want pasta, and even with Italian sauce, then certainly with familiar and affordable ingredients. Therefore, we offer you several recipes for spaghetti sauce with mushrooms. Choose!
Tomato sauce with mushrooms
The combination of tomato and pasta is more than usual for us, and even traditional. So why not try making tomato sauce with mushrooms for spaghetti? Ingredients:
- Fresh champignons;
- Onion;
- Fresh tomatoes;
- Tomato paste;
- Marinated cucumber;
- Lemon juice;
- Garlic;
- Ground black pepper;
- Green parsley;
- Basil;
- Vegetable oil (refined).
- Salt;
- Sugar.
Preparation:Wash six fresh champignons and dry them. Wash the greens and put them aside to dry. Now we need to finely chop the onion and coarsely chop the mushrooms (into slices). Next, pour vegetable oil into a prepared dry frying pan (to a height of about five millimeters), let it heat up and put the chopped mushrooms and onions there. Fry everything together for five to seven minutes. Turn off the heat, leave the frying in the pan and start working on the tomatoes. For this sauce, take four fresh tomatoes, wash them and cut them into halves, which we then grate on a coarse grater. If you do this by placing the tomato cut side down on the grater, the peel will remain in your hands, and the pulp will be chopped. Put the grated tomatoes in the frying pan, put it back on the fire and start stewing. After the tomatoes, add the tomato sauce (a couple of tablespoons), finely chopped greens and spices (optional and to taste). Simmer the sauce with all these ingredients for five minutes. Finally, add one finely chopped pickled cucumber to the pan and immediately remove the sauce from the heat. That's it, actually! Boil the spaghetti, put it in plates and pour the sauce over it.
Creamy mushroom sauce
Quite filling and at the same time very tastyCreamy spaghetti sauce can be made from mushrooms and served with cheese. And if you use not just any cheese, but Italian Parmesan, the sauce will be especially tasty. Ingredients:
- 300 g of fresh champignons;
- 1 large onion;
- 1 dessert spoon (or tea with a slide) of wheat flour;
- Half a liter of fatty cream;
- Vegetable oil;
- 100 g of parmesan or any solid flavored cheese;
- Salt, pepper and spices.
Preparation:Wash, dry, slice and fry the mushrooms in a frying pan with vegetable oil. While the mushrooms are frying, chop one large onion, add it to the frying pan with the mushrooms (they are already half ready by this time) and fry everything together until the onion is ready. Now lightly sprinkle the frying with flour, pour the cream into the frying pan and quickly and thoroughly mix everything. Then add salt to the sauce, pepper to taste and simmer for five to seven minutes, stirring constantly. Boil the spaghetti (according to the instructions on the package) and put them in the creamy sauce, mix and heat. Put the finished spaghetti on plates, sprinkle with grated cheese and serve.
Sour cream sauce "Grafsky whim"
Il Capriccio del Conte – that’s what this sauce is called in Italy. And it’s made from sour cream and dried mushrooms. Ingredients:
- 200 g dried mushrooms;
- 3 tablespoons of fatty and thick sour cream;
- 3 tablespoons of fatty mayonnaise;
- 1 garlic clove;
- 1 tablespoon brandy;
- Spices, salt and greens - at your discretion.
Preparation:Wash the mushrooms, pour a glass of boiling water over them and leave covered for five minutes. While the mushrooms are soaking in boiling water, chop the greens and finely chop the garlic. Then put the mushrooms (in the same water they were soaked in) on the fire and cook for about ten minutes. Then drain the broth, dilute it with sour cream and mayonnaise and add pepper and salt to taste. Put the boiled mushrooms in a dry frying pan, add garlic, a couple of pinches of salt, pour in cognac, put on the fire and cover the frying pan with a lid. After seven minutes of stewing over low heat, our unusual mushrooms will be ready to become part of the sauce. Pour the mushroom broth mixed with sour cream and mayonnaise over them and cook the sauce for about three more minutes. Place the boiled spaghetti on a plate, pour over the sauce, sprinkle with herbs and enjoy the divine taste of “Count’s Caprice”.
Mushroom sauce with cheese
A fairly simple recipe for another creamy mushroom sauce that goes great with spaghetti. Ingredients:
- 3 tablespoons cream;
- 200 g of fresh champignons;
- 3 tablespoons butter;
- 1 garlic clove;
- 3 tablespoons cheese, chopped into shavings;
- Salt and pepper.
Preparation:Melt the butter in a saucepan and fry the previously washed and sliced mushrooms in it. Do this for no longer than one minute, then pour the cream into the saucepan, add the garlic and spices (to taste) and simmer everything together for another two minutes. Then add the cheese shavings to the sauce, stir and continue cooking for another two to three minutes. Serve the sauce with freshly cooked spaghetti. Here are some interesting sauces made with mushrooms that can be served with spaghetti. Choose a recipe, cook the spaghetti and prepare the sauce. Enjoy cooking. And enjoy your meal! We recommend reading:
