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This mushroom sauce is so good that you will surely make it every time :) I found the recipe here http://www.stickyfingers.ro/sos-de-ciuperci/ and I wrote it here too - http: //noiinbucatarie.ro/spaghetti-cu-sos-de-ciuperci/
- 1/2 packet of spaghetti
- 300 g fat cream
- 4 cloves of garlic
- 1 jar of mushrooms
- 50 g butter + 3 tablespoons oil
Preparation time: less than 60 minutes
RECIPE PREPARATION Spaghetti with mushroom sauce:
First we put the butter with the oil in a pan and let it melt. Add the sliced mushrooms and leave to harden until they start to brown, about 20-25 minutes. Add salt, pepper and paprika.
Peel a squash, grate it and squeeze the juice.
When the mushrooms are browned, add the garlic and sour cream to the pan and mix well. Leave for another 3-4 minutes and we can put out the fire.
Separately boil the spaghetti with a pinch of salt.
Serve the spaghetti with mushroom sauce.
You must use a fat cream not to cheese. I bought bulk cream from a "Marisan" store, I don't know if it can be found in other areas…
If I had made a double sauce composition it would have been even better
Tagliatelle (or spaghetti ), will be boiled in boiling salted water, respecting the cooking time indicated on the package (about 8-10 minutes, to be al-dente).
Onion finely cleaned and chopped, it will be hardened in melted margarine (in a Teflon pan with high doors, used until the end), until it becomes translucent, following bell pepper cut into strips, garlic cut into thin slices, stirring constantly with a spatula.
The mushrooms preserved from the jar, will be drained in a strainer, then they will be added in the pan to harden, about 3-5 minutes.
To avoid frying, add the juice from the cooked tagliatelle, forming a viscous sauce, due to the starch contained in the juice, which is often used to prepare sauces that are consumed with pasta.
Towards the end, sauce will be seasoned with: salt, pepper and freshly chopped basil leaves (for flavor).
Tagliatelle (or spaghetti) drained, drained, then added to the pan and mixed with the ingredients and the sauce formed, served individually in deep plates, as soon as they are cooked and with freshly chopped parsley (for decoration and taste).
Candy in a calendar box
Chocolate fruit bouquet
Box of 4 chocolate hearts
Optional, if it will not be a fasting food, tagliatelle (or spaghetti) can be eaten with grated Parmesan cheese on top.
How to make mushroom sauce
- 250 ml. of milk.
- 250 grams of mushrooms.
- A simple spoonful of wheat flour.
- 60 grams of butter.
- A tablespoon of tomato sauce.
- A nest of garlic
- 3 tablespoons liquid cream.
- A little salt
- A pinch of ground black pepper.
Method of preparation:
Wash the mushrooms well and cut them into slices.
Remove the skin from the onion, wash and cut into pieces.
I put the butter in a cauldron to melt.
After melting, add the onion to brown.
When it is golden brown, add the chopped garlic clove, mushrooms and salt for a few minutes.
Add flour, milk, tablespoon of tomato sauce, salt, pepper and mix well.
Spaetzle recipe with chicken and mushroom sauce
In this recipe, the mushroom sauce with a little red onion, garlic and sour cream, seasoned with nutmeg and cumin was great.
And the spaetzles and chicken breast combined perfectly with such a delicious sauce.
A little Parmesan cheese added at the end, or even during serving, gives them an extra flavor.
Interesting about this sauce is that we turn the mushrooms and onions into a fine paste with a blender.
Then add sour cream and cream cheese. We get a denser and quite creamy sauce in which the pasta will be bathed and hydrated.
It is a fairly simple and quick recipe, suitable for a family dinner.
From the same category of recipes, I also recommend you from the blog: Spaghetti recipe with leeks and mushrooms.
And if you opt for pasta with red sauce, I recommend it Spaghetti recipe with tomatoes and basil.
But find a section on the blog "Pasta / Rice”From where you can choose the recipe that inspires you.
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To see the recipe in pictures during cooking, go to photo gallery From lower!
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Capellini with tomato sauce, mushrooms and smoked ribs
How - somehow, I found that, through the usual supply of dry pasta, a box of capellini de la Barilla. I don't remember when and for what purpose I bought them, probably so that "they will be there, because you never know when you need them". For the uninitiated, capellini they are thinner spaghetti, with a diameter of less than 1 mm, more precisely between 0.85 and 0.92 mm. They are not even the thinnest pastes, because they also have diameters up to 0.78 mm, but they are called pelo d’angelo - “angel hair” as they say in Romania.
What do you need?
- 150 g capellini (or spaghetti)
- 75 g smoked pork ribs
- 100 g fresh mushrooms
- 1 can (400 g) of diced tomatoes
- 2 cloves of garlic
- 2 shallots
- 2-3 strands of green basil
- 1 teaspoon olive oil
- 50 mL white wine, sec
- Salt, pepper - to taste.
How do you proceed?
Cut the rib into 5 "thick" sticks ".
Slice the previously wiped mushrooms with a damp towel (just to remove any dirt / compost).
Peel and slice the garlic and shallots. Boil a large pot with 1.5 - 2 L of water, in which you add a teaspoon of grated salt (here you will boil the pasta).
In a large non-stick pan, greased with olive oil, brown over high heat according to the pieces of smoked ribs. Let them brown evenly for 2-3 minutes (turning them on all sides), then add the shallots and, after another 2 minutes, the garlic slices, which you let cook for no more than 1 minute.
Then add the mushrooms and let them cook for about 4-5 minutes.
Reduce heat to low and add the contents of the canned tomatoes. Simmer everything for about 10 minutes, then add the wine and let it boil for another 5 minutes.
Meanwhile, boil the pasta in boiling water. Let them boil for 1 minute less than the duration indicated on the package, as they will be complete with the sauce.
Drain the pasta, turn it over in the sauce, add the broken basil leaves in small pieces, season with salt and pepper and mix vigorously for 2-3 minutes, then put the pan on the fire, cover with a lid and leave. to rest for a few minutes before serving.
Pasta with creamy mushroom sauce quick recipe
How to make creamy pasta sauce? What cream do we use for sauces? I assure you that they are the best creamy pasta you have ever eaten!
There are days when I need quick food recipes. Often I only have 30-40 minutes to cook, eat and move on. On very busy days, these simple pasta recipes help me quickly get rid of cooking worries and make a quick and delicious lunch for me and my son.
I also recently published pasta recipe with ham and cream sauce (you can find it here) and I saw that you liked it very much. It has already been tested by many of you.
The creamy cream and parmesan sauce is fine and velvety. I used a sour cream (for the pancake) but with min. 20% fat. You can also opt for natural sweet cream (for whipped cream).
The mushrooms I use for this creamy pasta sauce are fresh, champignon type (white or brown). In summer I make pasta with wild mushrooms (yolks, mushrooms, dew sponges, etc.). What a flavor they have !!
The pasta I chose were penne but you can also use farfalle, rigatoni, snails or even spaghetti.
As we are both pasta lovers, they are not missing from the menu at least twice a week. Kids prefer white pasta with sour cream sauce. I also like the ones with red sauce, especially if it's a ragu alla bolognese made to order & # 8211 recipe here.
From the quantities below results 2 servings of pasta with creamy mushroom sauce.
Spaghetti with mushroom sauce
You have lost your essence: it is a fasting / vegetarian recipe, so meat has nothing to do with this recipe. That's out of respect for whoever posted the recipe.
Mihai Daniel Preata, February 12, 2015
Try this sauce a little differently, that is, make a grilled chicken breast (the amount of breast is relative. To the amount of sauce above would be about a breast). Place the grill in a pan, pour the sauce over it and bake for only a few minutes, ie when it starts to "boil", remove it. Serve with any type of garnish. It is recommended to consume it then and without reheating because the grill softens too much and you no longer feel that contrast between the grill and the sauce. It also goes with pork chop (not fork because it's too greasy) but to the sauce you add slices of red pepper (and kapia is good), carrot slices, 2-3 tablespoons of canned chopped tomatoes and 2-3 tablespoons of green peas . it takes a little more sour for pork. What do you say? Do you mind? If so, tell me if you liked it.
Spaghetti with broccoli ingredient:
- 400 grams of broccoli
- 1 very small onion (or 1/2 onion)
- 1 clove of garlic
- 30 ml. of olive oil
- 100 grams of liquid cream for cooking (unfermented)
- 100-150 grams of grated Parmesan cheese
- 400 grams of spaghetti
- salt pepper
Prepare Spaghetti with broccoli:
1. Broccoli is broken into small bunches (it will speed up the cooking process) and as even as possible.
2. Put on the fire a pot with 4-5 liters of water in which 1 tablespoon of salt is added.
3. Finely chop the onion, crush the garlic. In a large pan (keep in mind that in the same pan the pasta will be mixed at the end) heat half of the oil and add the onion and garlic together with 1 teaspoon of salt, hardening until golden (picture 1).
4. Add the broccoli bunches and 3-4 tablespoons of water (picture 2). Put the lid on the pan and cook the stewed broccoli.
5. Halfway through the cooking time of the sauce, the pasta water should boil, so add spaghetti to the pot with boiling salted water, all at once. Boil for 7-8 minutes, no more.
6. Check broccoli often and add 1-2 tablespoons of water, not to stay dry. After 10-15 minutes, it will soften enough to enter the fork easily (picture 3).
7. Add sour cream over broccoli, adjust the taste of salt and add a lot of freshly ground pepper. Everything boils for another 2 minutes (picture 4).
8. Remove the pan from the heat and crush the broccoli in the sauce with a fork (picture 5).
The cooked pasta is removed with the tongs from the pot, dipping in the pan with the broccoli sauce.
Add the remaining olive oil and a little water in which they cooked the pasta, mixing carefully until all the pasta is evenly dressed in the broccoli sauce.
Serve hot spaghetti, sprinkled with plenty of grated Parmesan.
These spaghetti with broccoli are very tasty and create a feeling of comfort.