Pasta with mushrooms in sour cream sauce. To cook pasta in sour cream sauce with mushrooms, you will need. Pasta with mushrooms - recipe with photo

In the modern world, not every woman can afford to cook lunches and dinners for a long time. Women today bear not only housekeeping and raising children, but also other concerns. After work, she returns home tired, but she still wants to feed her loved ones something tasty. Pasta with mushrooms sour cream sauce prepare quickly and easily. If you organize the process correctly, it will take no more than half an hour to prepare this aromatic, satisfying and tasty dish.

Cooking features

Pasta with mushrooms in sour cream sauce is a dish that is difficult to spoil. However, lack of culinary experience and ignorance of several important points can lead to disastrous results. To taste and appearance The finished dish did not disappoint, it is worth studying the intricacies of its preparation before starting the process.

• On a quick fix Pasta with mushrooms in sour cream sauce cannot always be made. Majority forest mushrooms requires lengthy pre-processing: cleaning, soaking, boiling. Therefore, to prepare pasta with mushrooms, they usually use porcini mushrooms, champignons or oyster mushrooms, which just need to be fried in a frying pan.
• A dish with mushrooms in sour cream sauce can be made from any type pasta. Usually a thin sauce is chosen for long pasta, and a thick one for short pasta. in large pieces mushrooms and vegetables, but this rule can be broken.
• It is important to boil the pasta properly so that it does not stick together or become soggy. To do this, boil a large amount of water, add salt to it and only then add the pasta. If spaghetti is boiled, do not break it, but put it in a pan and immerse it in water with a spoon as it soaks. Cooking time depends on the thickness of the products and the type of flour used for their preparation. To avoid overcooking the products, you should follow the manufacturer's recommendations on the packaging. Vegetable oil added to the water during cooking also helps prevent pasta from sticking.
• The time it takes for the pasta water to boil and for them to cook in it is enough to cook the mushrooms in sour cream sauce. Later, all that remains is to transfer the pasta into the frying pan with the mushrooms, stir and heat the dish for 2-3 minutes.
• It is not recommended to add a lot of spices to the dish, so as not to interrupt the aroma and taste of the mushrooms, but garlic or onions will not be superfluous in the dish: they will make the organoleptic qualities of the dish even more expressive.

There are several recipes for pasta with mushrooms in sour cream sauce. The choice depends on the gastronomic preferences of those who gather at the dinner table and the hostess herself.

Pasta with champignons in sour cream sauce

• pasta – 0.2 kg;
• fresh champignons – 0.25 kg;
• garlic – 2 cloves;
• onion– 150 g;
• refined vegetable oil - as much as needed;
• sour cream – 0.25 l;
• broth or water – 150 ml;

Cooking method:

• Pour water into a saucepan and place it on the stove.
• Wash the mushrooms and dry with a napkin. Cut each mushroom into 2-4 pieces, depending on their size.
• Peel the onion and cut into small cubes.
• Peel the garlic cloves and chop finely.
• Add salt to boiling water and stir. Pour the pasta into the pan, stir it so that it does not stick to the bottom.
• Heat the oil in a deep frying pan.
• Add onion and garlic to oil. Fry them for a few minutes until the onion is transparent.
• Add mushrooms to onions and garlic.
• Dilute sour cream with water or broth. Add a little pepper and salt if you think it's needed. Pour this mixture over the mushrooms and onions. Leave them to simmer over low heat, covered, for 7-10 minutes.
• Place the finished pasta in a colander and let the water drain.
• Add pasta to mushrooms in sour cream sauce. Stir.

Recipe for the occasion::

Warm up the food for 2-3 minutes and invite household members to the table. Pasta with mushrooms in sour cream sauce is an independent dish and does not require any addition, but if you offer it fresh vegetables, it will not be worse.

Pasta with porcini mushrooms in sour cream sauce

• pasta – 0.25 kg;
• porcini mushrooms – 0.3 kg;
• onions – 100 g;
• garlic – 2 cloves;
• chicken broth – 100 ml;
• sour cream – 100 ml;
• dry white wine – 20 ml;
• butter– 40 g;
• hard cheese– 40 g;
• salt, ground black pepper - to taste.

Cooking method:

• Mix sour cream with broth and wine.
• Peel the onion and garlic, chop finely.
• Wash the mushrooms and pat dry with a kitchen towel. Cut into cubes about 1 cm in size.
• Boil the water. Salt it. Place the pasta in the pan, stir and cook for as long as recommended by the manufacturer.
• Drain the pasta in a colander and let it dry.
• Melt the butter in a deep frying pan and fry the onion and garlic in it for 3-4 minutes.
• Add mushrooms to vegetables. Fry them together for about 5 minutes.
• Pour the prepared sour cream sauce over the mushrooms and simmer for 10 minutes.
• Place the pasta in the pan with the sauce and leave for 2-3 minutes. Remove from stove.
• Finely grate the cheese.

Sprinkle the cheese on the pasta after it is placed on plates. They cannot be allowed to cool, otherwise the cheese will not melt and the dish will not acquire a harmonious taste.

Macaroni with oyster mushrooms in sour cream sauce with cheese

• pasta – 0.3 kg;
• oyster mushrooms – 0.2 kg;
• cheese – 150 g;
• sour cream – 100 ml;
• tomatoes – 0.25 kg;
• onions – 100 g;
• refined vegetable oil - as much as needed;
• salt, ground black pepper - to taste.

Cooking method:

• Boil pasta according to package instructions. Rinse.
• Peel the onion, cut into small cubes and fry until golden brown. vegetable oil.
• Grate the tomatoes and discard the skins. Add the pulp to the onion. Simmer the vegetables for 5 minutes.
• Add oyster mushrooms to the pan and simmer them in tomato for 10 minutes.
• Add salt, pepper, add sour cream and continue to simmer the food for the same amount of time.
• Place pasta in bowl with mushrooms and sauce. Stir. Cook for another 5 to 7 minutes until the pasta is heated through.
• Finely grate the cheese, sprinkle it over the pasta, and stir. Remove the pan from the heat.

The pasta must be served immediately before it has cooled, otherwise it will become less tasty and aromatic.

Pasta with mushrooms in sour cream sauce is easy to prepare; you can make it for dinner when you don’t have a lot of time and effort to cook. However, this dish tastes so good that it can be offered not only to household members, but also to guests. They will surely be pleased with this treat.

step by step recipe with photos

Hot, hearty pasta with mushrooms in sour cream sauce will become the main dish of any lunch. Knowing a number of nuances will help you prepare it flawlessly.

For cooking, do not take long pasta. Thick mushroom gravy will acquire a special warm color and taste if the onions are brought to a golden hue, and only then add the mushroom slices. Instead of sour cream, you can add heavy fresh cream at the end, but it should not be boiled for long.

The delicate creamy taste and indescribable mushroom aroma of the sauce stimulate a good appetite. The finished dish can be sprinkled with large shavings of spicy cheese.

Ingredients

• pasta - 400 g
• champignon - 300 g
• onions - 2 pcs.
• vegetable oil for frying
• sour cream - 100 g
• water - 100–150 ml
• salt to taste
• ground black pepper to taste
• ground allspice to taste
• greens to taste

Preparation

1. Cut the onion into thin half rings.

2. Wash the champignons, cut into slices along with the caps.

3. Heat in a frying pan a small amount of oils Stir in chopped onions and mushrooms. Stir and fry over moderate heat for 10-15 minutes, stirring occasionally with a wooden spatula.

4. Boil about 4 liters of water in a large saucepan. Add some salt. Place the pasta in the pan, stir immediately with a spatula so that the pasta does not stick to the bottom. Bring to a boil over high heat. Reduce burner flame and cook for 8-10 minutes according to package instructions. Stir occasionally.

5. Boiled pasta Place in a sieve and rinse immediately with hot or warm water. Allow excess water to drain.

6. The onions and mushrooms have become very soft, it’s time to add sour cream. Stir.

7. Immediately pour water, preferably hot from the kettle. Instead of water, you can use meat, mushroom or vegetable broth. Stir. Season the contents of the pan with salt, ground black and allspice. Cook for 5-8 minutes over low heat.

8. Add to the pan boiled pasta. Stir. Cook for 5-7 minutes over low heat. During this time, the pasta will be saturated with sauce and mushroom aroma. Taste it. If necessary, adjust with spices to achieve the desired result.

9. The dish is ready. Serve immediately, sprinkled with chopped herbs.

Very often housewives have to rack their brains over what to cook: regular dishes bored, and there’s simply no time for masterpieces. Pasta with mushrooms cream sauce will be a real salvation. This dish is easy to prepare, has many variations, and it turns out very tasty!

To prepare such a vegetarian pasta, you can use various forest and human-grown mushrooms: chanterelles, boletus, honey mushrooms, champignons. Pasta with porcini mushrooms in creamy sauce will probably be the most expensive, but its divine taste will overcome this drawback.

Ingredients:

• mushrooms (forest or champignons - frozen or fresh) - 400-500 g;
• cream 20% – 400 ml;
• butter – 20-40 g;
• vegetable oil for frying – 2-3 tbsp. l.;
• onion – 1 piece;
• salt, spices.

Preparation:

You can make pasta with mushrooms in sour cream sauce using the same recipe. Just replace the cream with sour cream.

Pasta with bacon and mushrooms stewed in white wine

This gourmet dish You can even serve it on a holiday. The combination of flavors is amazing, and most importantly, preparing this 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 piece;
• salt.

Preparation:

1. Wash the champignons (you can peel them if necessary) and cut into thin slices.
2. Fry finely chopped onions in butter (or vegetable) oil, then add mushrooms. When they give water, salt them and fry until the water evaporates. Then pour in the wine, set the heat to low and cover the pan with a lid. Simmer for 12-15 minutes.
3. Let the pasta cook. Don't forget to salt the boiling water first. After adding pasta, reduce heat. Cook them for as long as indicated on the package (about 7-15 minutes - depending on the variety). Once cooking is complete, add a knob of butter and stir the pasta.
4. Place bacon in a frying pan and fry it on both sides for 2-3 minutes (you don’t need to add oil, since bacon is already fatty; no need for salt either). Cut the finished bacon into pieces or leave it in long slices and add it to the pasta. Place the mushrooms there along with the wine sauce.
5. Stir pasta and serve.

Exquisite Italian dish

Any mushroom can be 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;
• chicken breast – 1-2 pcs;
• cream 20% or sour cream – 400 ml;
• butter – 20 g;
• vegetable or butter for frying – 2-3 tbsp. l.;
• onion – 1 piece;
• salt, spices.

Preparation:

1. Boil chicken breast in boiling salted water (instead of boiling on the stove, you can bake the chicken in the oven, salt and pepper it, wrap it in foil and put it on the wire rack - this way it will be more juicy, and you won’t have to wash the extra pan).
2. Regardless of whether you collected the chanterelles yourself or bought them, it is best to boil them first (about 15 minutes) and then fry them.
3. Place water for pasta. When it boils, salt the water and throw in the pasta. You need to cook them for about 7-12 minutes (see time on package). Then drain them in a colander.
4. Peel the onion, chop it finely and send it to hot frying pan With butter. After browning, add the chanterelles, salt well and fry for 5-10 minutes.
5. Then pour cream or sour cream into the mushrooms and stir, cover with a lid and simmer for another 5-7 minutes. Add the chicken breast, cut into cubes or small slices, and let it simmer for a few minutes in the creamy sour cream sauce (you can turn off the stove itself).
6. All that remains is to collect all the elements of the paste together and mix.

What other sauces can be used for pasta with mushrooms?

• Pour 100 ml of hot water or ready-made into a saucepan or small saucepan. meat broth, disband processed cheese(for example, the one that comes in triangles - creamy or with mushroom taste). To thicken, add 1-2 tbsp in small portions. l. flour, stirring. Cook for a few minutes. Taste – you may need to add some salt to the sauce.
• Melt (for example, in the microwave) 50 g of butter, pour into a saucepan and place on low heat. Pour in 250 g of 20% cream, squeeze out 2-3 cloves of garlic, add a pinch of nutmeg, 1 tbsp. l. flour, salt and mix. Cook for 3-5 minutes.
• Melt 50 g of butter in a frying pan or saucepan, add 1-2 tbsp. l. flour. Stirring continuously, pour in a glass of 20% cream and add finely grated hard cheese. Salt and pepper the 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 creamy sauce will surely become a frequent guest on your table. It will certainly appeal not only to adults, but also to the most picky children.

Calories: Not specified
Cooking time: Not indicated

Pasta with chicken and mushrooms in sour cream sauce, a recipe with a photo of which we offer, is ideal for dinner. Sour cream sauce is loved for its pleasant rich taste, ease of preparation and versatility of use. It goes well with almost any dish of minced meat, meat, chicken and fish; you can stew and bake potatoes, mushrooms, cauliflower, zucchini and eggplant. Especially delicious sauce obtained in combination with fried mushrooms and tender chicken fillet. It's quick and easy to prepare and can be served with any side dish - which is not an option for a hearty family dinner.

The easiest side dish to prepare is pasta or durum wheat pasta. We read the instructions on the package and distribute the cooking stages so that both the side dish and the side dish are ready at the same time. chicken fillet with mushrooms in sour cream sauce. At the first stage, we will cut and fry everything. Then let's cook the pasta. While the pasta is cooking (usually 8-10 minutes), prepare the sour cream sauce and season the fried mushrooms with chicken. It may seem that the process is drawn out, but in fact everything is prepared very quickly - in 25-30 minutes delicious dinner will be on the table.

Ingredients:

- chicken fillet – 250-300 g;
- onions – 2 pcs;
- champignons – 150 gr;
- sour cream – 150 ml;
- flour – 1 tbsp. l;
- water - 0.5 cups (or more - until the desired thickness of the sauce);
- salt - to taste;
- vegetable oil – 3-4 tbsp. l;
- red and black pepper, basil - to taste;
- pasta – 100 gr. per serving.

How to cook with photos step by step

Place a saucepan with plenty of water on medium heat. While the pasta water is boiling, prepare all the ingredients. Douse the chicken fillet with water, dry it and cut it into medium-sized cubes, per bite.




Chop two small onions into small cubes. In general, you can add more onion - it will thicken the sauce and give it its own taste.




We take any champignons - regular or royal (they are darker). Cut into small cubes or slices if the mushrooms are small.






Heat the oil, add the onion and cook over medium heat until light golden brown. As soon as it begins to brown, the onion is ready; do not fry it longer so as not to dry it out.




Add chicken fillet to the onion and mix. Fry for several minutes until the pieces are lightened on all sides.




Add salt and season the chicken with spices (you can use those specified in the recipe or choose to suit your taste). Cover and leave to simmer for ten minutes.






At this time, the water has boiled, add pasta at the rate of one hundred grams of dry pasta per serving (or as much as you see fit). We salt the water. Cooking times are usually indicated on the package - follow these recommendations. Meanwhile, the chicken is almost ready, you can add mushrooms. Stir, turn up the heat and evaporate the mushroom juice.




While the mushrooms are fried, make the sour cream sauce. Combine sour cream with flour, add salt and pepper.




You need to rub everything thoroughly so that there are no lumps. The mass must be absolutely homogeneous, otherwise lumps of flour will brew and it will no longer be possible to knead them.




Place the sauce in the pan with the chicken and mushrooms. Mix until the sauce begins to thicken immediately.






Add half a cup or more of water (you can use pasta water), stirring constantly so that the sauce does not clump together. Bring to a boil and cook for five minutes.




The pasta is cooked. Place in a colander. Leave a little broth to dilute the sauce if necessary. Place in a bowl, add a little oil and keep warm.




Bring the sauce to the desired thickness by adding pasta broth. Warming up. Place the pasta on a plate, add pieces of chicken and mushrooms on top and pour sour cream sauce over it. Or immediately add the pasta to the sauce, mix everything and put it on plates. When submitting ready dish You can sprinkle with grated cheese or herbs.




Bon appetit!
Try also

Mushroom sauce for spaghetti with sour cream is an opportunity to diversify your usual pasta. Pasta with mushrooms is a great option to change not only your daily diet, but also to display aromatic dish on the festive table.

Sauce with mushrooms and sour cream

Any dish with such a sauce is a simple and at the same time aromatic masterpiece. culinary arts, which is quite simple to prepare.

To prepare it take:

half a kilogram of mushrooms, any to your liking, but better than champignons;

• 200 g medium fat sour cream;
• one onion;
• 20 g flour;
• 25 g butter;
• 40 ml vegetable oil;
• spices to taste.

Pour a little vegetable oil into a heated frying pan, fry the onion until golden brown, then add mushrooms, washed and cut into pieces until the moisture evaporates from them. In another frying pan, heat the butter and pour flour into it, frying until brown. When it darkens, add it to the mushroom mass, stirring constantly.

The frying pan with mushrooms is simmered over low heat. When they are almost ready, add sour cream and spices and let them boil. Then turn off the heat, and that’s it – the sauce is ready. In this form, leave it in the pan for 15 minutes, allowing it to brew and thicken. You can add it to pasta!

Sauce "Count's whim"

It is this sour cream dressing with mushrooms for spaghetti or pasta that is a work of culinary art by Italian chefs. It was prepared on the basis of fatty sour cream and dried chanterelles or porcini mushrooms. To prepare it, take 200 grams of dried mushrooms, 3 tbsp. l. sour cream with a high percentage of fat and the same amount of maximum fat mayonnaise, 1 tbsp. l. cognac But spices and salt are up to taste.

The process of making the sauce is simple. Dried mushrooms are pre-steamed in boiling water, allowing them to brew and swell for about 10 minutes. While they are soaking, you need to finely chop the garlic and herbs to your taste. Place the water with the mushrooms soaked in it on low heat and boil for about 10 minutes, then drain it and dilute it, adding sour cream and mayonnaise, adding spices to taste.

Place the boiled mushrooms on an ungreased frying pan, adding chopped garlic and salt, then pour cognac over it all and put it on low heat, covering it tightly with a lid. The mixture is simmered over low heat for 5–7 minutes. The mixture with mushrooms should be saturated with the aroma of garlic and cognac, then it is poured with sour cream and boiled for another 2-3 minutes.

Place boiled pasta or spaghetti on a plate and pour over the prepared mushroom mixture - you can enjoy delicious dish, so simple, but unique in its taste.

Sauce with mushrooms and cream

Cream with mushrooms is a real work of culinary art, a delicacy for true gourmets. The thing is that cream with a low fat content gives the dish a special piquancy, making it tender, and the taste is subtle, with an amazing aftertaste.

To prepare it you need to prepare in advance:

• 3 tbsp. l. without butter top;
• fresh mushrooms, preferably porcini or chanterelles, as they are the most aromatic - 200 grams;
• 1.5 cups fresh cream with a small percentage of fat content.

You need to grate the lemon zest in advance - no more than 1 teaspoon of it will be required in the recipe, as well as grated hard cheese. 2 tbsp of cheese will be enough. l. with top, spices - to your taste.

1. Fresh mushrooms are first cleaned and washed, then boiled until they are ready and finely chopped for future sauce.
2. Melt the butter in a heated frying pan and fry the mushrooms in it for 1–2 minutes. Then add grated lemon zest, garlic and spices, frying over low heat for 1–1.5 minutes.
3. The resulting frying is poured with cream and simmered over low heat, without bringing to a boil for 8–10 minutes. A couple of minutes before the end of cooking, add cheese to the mixture.
4. Let the mixture brew and you can add it to boiled pasta or spaghetti.