Creamy spaghetti sauce with mushrooms

Creamy mushroom sauce for pasta

In this article we will talk about sauce with mushrooms and spaghetti cream. And also about the creamy pasta sauce made from cream with mushrooms and chicken. This is a delicious and filling pasta sauce that is also quick and easy.

Creamy mushroom sauce for pasta

We will prepare a creamy sauce with mushrooms with champignons, as these are tasty and affordable mushrooms. But if you have forest ones, then paired with cream for pasta it’s just a fairy tale. And so let’s start preparing the creamy sauce with mushrooms for the pasta.

We will need:

  • Champignons (preferably royal) – 350 g
  • White onion – 1 medium head
  • Hard cheese (ideally Parmesan) – 70 g
  • Cream (10-15%) – 150 ml
  • Sunflower oil – 1 tbsp. l.
  • Butter – 50 g 
  • Dill – 1/2 bunch
  • Garlic – 2-3 cloves
  • Ground black pepper – to taste
  • Not fine salt – 1 pinch
  • Provençal herbs – 1 tsp.
  • Muka – 2 h. l.

Cream and champignon sauce for pasta – recipe:

  1. Let’s start with the onion. Cut into half rings and fry in a mixture of butter and vegetable oil. Fire is medium.
  2. As soon as the onion has become transparent, add mushrooms, sliced ​​lengthwise, so they look more beautiful in the sauce.
  3. Fry for 5-10 minutes until a crust appears on the mushrooms.
  4. Pour in the cream and add salt and spices.
  5. Grate or press the garlic and add to the sauce. But if you want a richer sauce, try adding garlic at the end.
  6. Mix half of the finely grated cheese into the sauce, and sprinkle the remaining half onto the finished dish at the end.
  7. If the sauce is runny, thicken it by adding flour, but do not add too much at once.
  8. Now chop the dill and add it to the sauce, simmer for another 2-3 minutes. And the creamy mushroom sauce for spaghetti is ready!

If you decide to prepare this recipe sauce with wild mushrooms, then it is advisable to boil them before cooking.

Creamy sauce for spaghetti with mushrooms and chicken

Creamy sauce for spaghetti with mushrooms and chicken

This Creamy Mushroom Pasta Sauce with Chicken isn’t all that different from the recipe above. We only need 150-200 grams of chicken fillet. Which we cut across the fibers into small cubes. First we do all the steps as in the first recipe.

  1. Let’s start with the onion. Cut into half rings and fry in a mixture of butter and vegetable oil. Fire is medium.
  2. As soon as the onion has become transparent, add mushrooms, sliced ​​lengthwise, so they look more beautiful in the sauce.
  3. Fry for 5-10 minutes until a crust appears on the mushrooms.
  4. Pour in the cream and add salt and spices.
  5. Grate or press the garlic and add to the sauce. But if you want a richer sauce, try adding garlic at the end.
  6. Mix half of the finely grated cheese into the sauce, and sprinkle the remaining half onto the finished dish at the end.
  7. Add the fillet and increase the heat until it boils, then reduce and simmer for about three minutes.
  8. Turn off the heat, cover with a lid and let the sauce sit until the fillet cooks for another 5 minutes.

We do the same with flour and herbs, as in the recipe for creamy sauce with mushrooms.

Creamy sauce with mushrooms and ham for spaghetti

Creamy sauce with mushrooms and ham for spaghetti

Ham with mushrooms in a creamy sauce – delicious and quick gravy. The longest time is to fry onions

We will need:

  • Champignons (preferably royal) – 350 g
  • Ham 200 gr
  • White onion – 1 medium head
  • Processed cheese “Druzhba” – 1 package (90 g.)
  • Cream (10-15%) – 150 ml
  • Sunflower oil – 1 tbsp. l.
  • Butter – 50 g 
  • Ground black pepper – to taste
  • Salt – 1 pinch

The process of preparing creamy mushroom sauce with ham:

  1. Chop the onion into small cubes and place in a saucepan with sunflower oil and fry until transparent.
  2. Cut the ham into strips and add to the onion, fry for 2 minutes.
  3. We also chop the mushrooms into cubes and add them to the onions and ham, adding butter.
  4. Carefully pour the cream and stir the grated cheese into the sauce until completely dissolved, simmer for a couple of minutes
  5. After this, taste for salt and add ground pepper.

If necessary, the sauce with champignons and ham in cream sauce can be thickened with flour.

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