Mushroom pasta - general principles and methods of preparation
The name "pasta" in our minds is strongly associated with Italy and Italian cuisine. Indeed, this dish was born in Italy, but it is successfully used by different peoples - everyone liked it. They love pasta even in vegetarian cuisine.
Pasta in Russia has been popular for a long time. This dish is used in everyday life. But the peculiarity of the paste is that, using a variety of sauces and spices, you can get completely different unique tastes. The advantages of pasta are its cheapness, speed of preparation and the ability to store a packet of pasta for a long time.
Mushrooms make the dish unusual and piquant. They enhance the nutritional value of the dish, allowing you to get enough of a small portion. "Forest meat" - as nutritionists call mushrooms, hinting at their ability to quickly quench hunger.
Pasta with mushrooms - preparation of products
Since pasta is an Italian dish, it is better to use pasta made in Italy. However, domestic spaghetti made from wholemeal durum durum wheat is no worse. By the way, from such pasta do not get fat!
If cheese is used in the recipe, preference should be given to hard varieties. Parmesan or grano padano is what you need.
Olive oil is usually used as a passivation fat.
Mushrooms for pasta can be taken those that are customary to see stewed or fried: champignons, oyster mushrooms, porcini mushrooms, chanterelles, honey mushrooms and some others. Before cooking, they must be thoroughly washed and chopped.
Pasta with mushrooms - cooking utensils
Cookware for making pasta is used thick-walled. If this is a frying pan, then it should be large, with high sides and a lid. The thick walls of the dishes will allow the products to heat up gradually and not burn. Deep dishes are needed so that the dish fits completely in it, and it would be possible to mix it. The lid is necessary for a uniform extinguishing process.
Mushroom pasta - the best recipes
Recipe 1: Pasta with Mushrooms and Cheese
The recipe is quite simple. All ingredients are available. This dish can be prepared for dinner, but if it is decorated before serving, it can also become a festive treat.
Ingredients
300 grams of durum wheat spaghetti, 300 grams of mushrooms, 200 ml cream, 2 cloves of garlic, 150 grams of hard cheese, margarine for frying mushrooms, 2 tbsp. tablespoons of dry white wine.
Cooking method
Melt margarine in a skillet with a thick bottom. Sliced ​​champignons and finely chopped garlic a little fry. Add wine, cream and spices. Reduce the heat to a minimum and simmer the dish until cooked. Cook spaghetti in salted water as indicated on the packet. Drain the water, add the spaghetti to the mushrooms and simmer for a couple more minutes. In hot form, spread the pasta on plates and sprinkle with grated cheese on top. If the dish is immediately mixed, the cheese will melt slightly.
Recipe 2: Pasta with Mushrooms and Prosciutto
In autumn or winter, when the body needs the most hearty dishes, pasta with Italian dried ham (prosciutto) and mushrooms will be very handy. An unusual combination of these two elements gives the dish a wonderful taste and specific aroma.
Ingredients
A pack of Italian spaghetti (about 460 grams), 600 grams of mushrooms (you can use ceps, chanterelles, shitake, honey agarics or a mixture of them), 100 grams of prosciutto, 1 onion, 1 stalk (small) celery, 1 carrot, 2 tbsp. tablespoons of olive oil, ¼ cup of vegetable broth, ¼ cup of water, ½ cup and 2 more tbsp. l cream, ground black pepper and salt (preferably sea).
Cooking method
In a large pan with a thick bottom, thoroughly heat the olive oil. Finely chopped onions, celery, prosciutto and carrots in a frying pan. Passivate until the onion is golden and the vegetables are soft. On medium heat it will take no more than 7 minutes. Transfer vegetables to a deep pan with a thick bottom. Add chopped mushrooms, vegetable broth and water, salt, pepper and reduce heat to very small, simmer for 30 minutes (under the lid) until the mushrooms become completely soft. At this time, you can cook spaghetti in another pan. To do this, bring cold water in a saucepan to a boil, add salt, spaghetti, and pour as much time as indicated on the package packaging. Ready spaghetti are thrown into a colander, give the broth to completely drain. In a small saucepan, warm the cream. When they are ready to boil, they are removed from the fire. Spaghetti put in a bowl, add mushrooms, stewed with prosciutto and cream. Everything is thoroughly mixed and served to the table.
Recipe 3: Oyster Mushroom Paste
The recipe is elementary. If you get up a little earlier, you can pleasantly surprise the whole family by serving this wonderful breakfast dish.
Ingredients
500 grams (pack) of Italian spaghetti (perfect, for example, Sorenti), 200 grams (pack) 15% cream, 500 grams of oyster mushroom, 1 medium onion and half a carrot, butter for frying.
Cooking method
Pass the finely chopped onions and carrots. At this time, cook the spaghetti, it is better not to boil a little and put it on a sieve. Add mushrooms to a pan to carrots and onions and fry for 7-10 minutes. Now pour the cream into the pan. When they boil, add the spaghetti on top and, gently mixing, simmer the dish for about five minutes. Turn off the fire, cover the pan with a lid and let the paste brew for two minutes.
Recipe 4: Italian Fettuccine Pasta with Mushrooms
If you want to try pasta with mushrooms according to a real Italian recipe, then this one is just what you need. The Italians call this delicious and satisfying dish called pasta fetuccine alla boscaiola (pasta "forester").
Ingredients:
400 gr. fettuccine pasta;
100 gr. champignons;
200 gr. green peas (it can be fresh or frozen);
50 gr. butter and olive oil;
2 cloves of garlic;
2 onions;
100 gr. dry white wine;
100 gr. minced veal;
80 gr. Parmesan cheese
pepper and salt to taste.
Cooking method:
1. Peeling onions with garlic, chop them. After washing the mushrooms, dry them a little with a paper towel and chop finely.
2. Melt half the butter in a pan and add olive oil to it, fry the onions and garlic until transparent. After we add minced meat with mushrooms to them and fry with constant stirring for about 5 minutes, then add green peas, pour wine and continue cooking until almost all the liquid has evaporated (do not forget to stir). At the end, salt and pepper.
3. Bring slightly salted water to a boil and boil the paste in it. Then, throwing it into a colander, we give a good drain to the water. Then we fill the pasta with the other half of the butter, mix it with the sauce and serve, sprinkled with grated parmesan.
Recipe 5: Simple Mushroom Paste
It only takes about half an hour to make this pasta, so it can be a great dinner for your family. There is no doubt that this fragrant and tasty dish will appeal to all your household.
Ingredients:
300 gr spaghetti;
300 gr champignons;
200 ml cream (15%);
2 cloves of garlic;
150 gr. Parmesan cheese
50 gr dry white wine;
drain. mushroom frying oil.
Cooking method:
1. After washing the mushrooms, slightly dry them with a paper towel and cut into thin slices, garlic also cut into thin transverse slices and lightly fry them together in butter. Then, adding cream with wine and spices to taste, simmer until tender.
2. Boil the spaghetti in slightly salted water and carefully drain the water, send them to the pan to the mushroom sauce, mix well and simmer the contents of the pan for a couple of minutes over low heat.
3. After spreading the spaghetti on plates, sprinkle each with grated cheese and serve.
Recipe 6: Italian Pasta with Mushrooms, Tomatoes and Parmesan
The recipe for this pasta with mushrooms is not at all complicated, but the dish is simply luxuriously delicious and beautiful.
Ingredients:
200 gr. pastes;
100 gr. champignons;
1 onion;
3 tomatoes;
2 cloves of garlic;
50 gr Parmesan cheese
50 gr olive oil;
to taste salt with black pepper, oregano, basil.
Cooking method:
1. After peeling the garlic, cut it lengthwise into 4 parts. Peel the onion and chop it finely. Having washed the champignons and dried them a little with a paper towel, cut into not too small slices.
2. Pour olive oil into the pan, heat well and fry the garlic on it until golden brown. Then we extract the garlic from the oil and add the onion with mushrooms into the pan, salt, pepper and fry the mushrooms with onions.
3. Scald the tomatoes with boiling water so that the peel is easier to peel off. Cut into small cubes, transfer them to a pan with onions and mushrooms and simmer until cooked, salting and pepper at the end of the stew, and adding oregano.
4. After boiling the paste in slightly salted water until ready, and throwing it in a colander, let the water drain well.
5. After washing the basil leaves well and tearing them with your hands, add to the mushrooms with onions and tomatoes, then add the prepared pasta here and mix everything well. After removing the pan from the heat, add the grated cheese to the dish and mix everything well again. Before serving, also sprinkle each plate with cheese and basil.
Mushroom pasta - useful tips from experienced chefs
To prepare the paste, you should take 1 liter of water per 100 g. pasta. They should be cooked in a pan freely, and not crowded there - this is one of the main rules for the successful preparation of pasta.
If your goal is pasta at the al dente stage, then you can determine the readiness by breaking it. When you see a thin white line or white dots in the middle of a broken paste, know that the ready stage has not yet arrived. Having seen that the paste has a uniform translucent yellow color at the fault point, you can drain the water, add the sauce and serve the dish on the table.
When cream is added to the mushrooms, the fire should be turned off. Then the cream does not tighten and the dish will not burn. The cream will remain liquid in this case. After adding cooked spaghetti to the dish, turn on the fire and finish cooking.
The paste must be cooked until half cooked. It comes to readiness already with mushrooms.
