Cooking spaghetti with mushrooms in creamy sauce

Spaghetti with mushrooms in a creamy sauce - from this dish the true gourmand will be delighted. Which is understandable, because the delicate taste of cream intertwines with elegant notes of mushrooms. And if you submit this symphony of culinary art with properly prepared spaghetti to your guests, no one will remain indifferent.

Correct sauce

Spaghetti with mushrooms in a creamy sauce is traditionally prepared using champignons. But in order to give the latter a taste worthy of true connoisseurs, it is necessary to properly prepare the sauce.

So, to create a creamy sauce you need: 500 g of champignons, nutmeg, 200 ml of cream of medium fat, onion, garlic cloves, salt and butter.

The very first stage of cooking spaghetti with mushrooms in a creamy sauce looks like this.

Mushrooms and onions should be cleaned and rinsed well, preferably under running water. Next, two tablespoons of butter are spread over a heated pan, a little bowl is opened and lowered into it. How to make a bow, depends on how the mushrooms will be processed. So, if you plan to divide them into thin plates, then from an aesthetic point of view, the onion, shredded by rings or semirings, will look more beautiful. And, on the contrary, a chopped onion is also suitable for champignons cut into cubes.

As soon as the onion begins to acquire a slightly golden hue, it is necessary to add mushrooms to it and let it be for two minutes, without mixing. Then fry the onion-mushroom mixture for about fifteen minutes, then pour the cream and season with a pinch of nutmeg. As soon as the mixture boils, the heat under the frying pan should be reduced - let the sauce languish for another two minutes, after which it is removed from the fire.

The first stage of cooking spaghetti with mushrooms in a creamy sauce is completed.

Correct paste

It should be noted immediately that you should start to prepare spaghetti at the moment when cream and mushrooms are added to the mushrooms and onion. So, in the boiling water, in which salt was previously added, spaghetti is laid. Cook them until a slightly undercooked condition. After that, they must be thrown away, free of excess liquid, and season with olive oil. Here it should be immediately stipulated that most of the recipes for how to make spaghetti with mushrooms, it is recommended to add olive oil. And the matter in this case is not even that this dish came from Italy, but rather that the olive oil significantly reduces the calorie content of the dish in comparison with the cream, but it also adds piquant notes to the paste.

If everything was done correctly, the spaghetti will be ready at the same time as the sauce. Why is this necessary? In order for the ready-made pasta, covered with the tenderest hot sauce, to "reach".

This is how this dish is cooked.

Culinary delights

The above recipe is perfect for preparing a dinner in a hurry. It is possible to optimize the process if the onion-fungus mixture is frozen in the proportions indicated above.

If there is enough time, it is better to cook this dish not with champignons, but with forest mushrooms, for example, white. They are more fragrant and more nourishing.

In addition, lovers of culinary experiments should prepare black spaghetti in a creamy sauce. The process looks almost the same, but unlike regular pasta, black can be prepared in the above sauce and without mushrooms. And piquancy in this case can give a slide laid out by a slide red or black caviar or shrimp.