Spaghetti with mushrooms is an unusual combination of common products. The best recipes for cooking spaghetti with mushrooms

Spaghetti with mushrooms is an unusual combination of common products. The best recipes for cooking spaghetti with mushrooms

Traditionally, spaghetti is cooked with minced meat, meat, cheese, sausages or seafood.

But today we will try to move away a bit from the traditions, because spaghetti goes well with mushrooms.

Spaghetti with mushrooms is easy to prepare, and the dish will turn out incredibly tasty and no less satisfying.

Spaghetti with mushrooms - the basic principles of cooking

It is best to cook spaghetti with mushrooms or oyster mushrooms. Moreover, today these mushrooms are sold all year round.

In addition to mushrooms and spaghetti, you will need butter or vegetable oil, onions, cheese and garlic.

Finely chopped onion and garlic are fried in vegetable oil to light brownness. Mushrooms are cleaned, washed and cut into thin slices or slices. Add them to the onions and continue to fry until all the liquid has evaporated.

In parallel with the preparation of mushrooms boil spaghetti until cooked. Then they are thrown into a colander to glass all the water and put them in a pan with fried mushrooms. Stir, put pieces of butter, cover with a lid and leave for five minutes. Put on a plate and sprinkle with grated cheese.

To make the taste of the dish more interesting, tomatoes, cream, sour cream and greens are added to it.

Mushrooms can be cooked in the form of sauce. Then, when serving, boiled spaghetti is poured over mushroom sauce and served, sprinkled with cheese or greens.

Recipe 1. Spaghetti with mushrooms and tomatoes


fresh tomatoes - 300 g;

olive oil;

fresh mushrooms - 300 g;

onions - 150 g;

salt - 5 g;

spaghetti - pack.

Method of preparation

1. Peel the onions, wash them and chop them in small pieces. Clean the mushrooms, put them in a sieve, wash them under running water, dry them with a napkin and cut them into small pieces. Rinse the tomatoes, wipe off with a towel and cut into small cubes. 2. Heat the olive oil in a pan, put the chopped onion in it and fry it until soft. Add the mushrooms and continue to fry, stirring occasionally, for another quarter of an hour. Then lay out the tomatoes with mushrooms and fry for another five minutes.

3. Boil spaghetti in boiling water until cooked, slightly salting it. We turn back the spaghetti in a colander and leave to glass all the water.

4. Spaghetti shift in a pan with mushrooms and vegetables and mix. Served with a salad of vegetables or pickles.

Recipe 2. Spaghetti with mushrooms and lime


75 ml of olive oil;

white pepper and sea salt;

half a pack of spaghetti;

sprig of rosemary;

300 g fresh champignons;

2 cloves of garlic;


Method of preparation

1. Remove the film from the caps of champignons, spread the mushrooms in a sieve and rinse under the faucet. Put them on a disposable towel and dry. Each mushroom is cut into four parts. Put the mushrooms in a plastic container. Sprinkle them with fresh lime juice.

2. Using a fine grater, remove the zest from half of the lime and add it to the mushrooms. Salt, season with white pepper and pour a spoonful of olive oil. Tightly close the container with a lid, shake vigorously and leave the mushrooms to marinate for an hour.

3. Heat olive oil in a pan. In parallel, we put a pot of water, salt it and pour in two spoons of oil. Bring the water to a boil and boil the spaghetti in it until cooked. Then throw them in a colander and sprinkle with olive oil.

4. Peel and chop the garlic thick enough. Put it in the pan with hot oil, fry until golden and remove. Put marinated mushrooms in garlic butter and fry until golden brown. Put spaghetti into a plate, put roasted mushrooms on top, sprinkle with finely chopped greens.

Recipe 3. Spaghetti with mushrooms and bacon in a creamy sauce


450 g spaghetti;

black pepper;

300 g of bacon;

5 g of salt;

250 g of champignons;

two bulbs;

fresh dill;

200 ml of heavy cream;

100 g Dutch cheese.

Method of preparation

1. Cut the bacon into large pieces. Clean the mushrooms from the film, rinse and dry on a napkin. Mushrooms cut enough large pieces. Peel the bulbs, wash and finely chop them up.

2. Preheat a dry frying pan on the stove. Put bacon in it and fry it until golden. Now pour the finely chopped onion to it and fry, stirring constantly, until transparent. Add mushrooms, pepper, salt, mix and fry for another ten minutes, until the moisture evaporates. Pour in the cream, sprinkle with finely chopped dill, mix and simmer all for about five minutes.

3. Boil salted water in a saucepan. Put spaghetti in it and boil them until soft. Throw them in a colander and leave to get rid of excess fluid. Transfer the finished spaghetti in mushroom sauce, mix and sprinkle with grated cheese.

Recipe 4. Spaghetti with Bologna-style mushrooms


350 g of champignons;

1 pack of spaghetti;

1 onion;

a bunch of parsley;

2 garlic cloves;

400 g tomatoes (canned);

50 ml of tomato paste;

300 ml vegetable broth;

10 g dried basil;

100 ml of olive oil.

Method of preparation

1. Peel and chop the onion and garlic cloves. Clean, rinse and dry the mushrooms on a napkin. Cut them into thin slices.

2. Heat the olive oil in a frying pan and fry the chopped vegetables in it until golden brown. Add two-thirds of the champignons to the pan, stir, sprinkle all the finely chopped parsley. Fry, stirring constantly, about ten minutes. Add tomato paste to mushrooms, season with dried basil and keep on fire for another couple of minutes.

3. Pour broth into the pan with mushrooms, add chopped canned tomatoes and bring the sauce to a boil. We twist the fire, spread the remaining champignons and stew all together for another 30 minutes. Sprinkle the prepared mushrooms with chopped greens. 4. In the water, pre-lightly salted, boil spaghetti, lay them on a plate of slides, pour over the mushroom sauce and serve with fresh vegetables.

Recipe 5. Spaghetti with Mushrooms and Spinach


250 g spaghetti;

5 g of kitchen salt;

25 ml of lemon juice;

5 large champignons;

30 ml of soy sauce;

2 tomatoes;

1 clove of garlic;

1 large red onion;

40 ml of olive oil;

spinach - 120 g

Method of preparation

1. Boil a sufficiently large amount of water in a saucepan, salt it, add two tablespoons of olive oil and boil the spaghetti until soft. Throw them in a colander and leave to drain the water.

2. Clean the champignons, rinse them and dry with a napkin. Cut the mushrooms into small cubes. Wash tomatoes, scald with boiling water and peel them. Crumble a tomato. Peel the onion and chop it into small cubes.

3. Heat the oil in the pan, put the onion in it and fry it until transparent. Then add the mushrooms and continue to fry, stirring occasionally, until the moisture evaporates. Add tomatoes and stew for about three minutes. Pour in soy sauce. Rinse the spinach, dry and cut into strips. Put to the mushrooms, stir and simmer for five minutes.

4. Cut the garlic cloves into slices and transfer them to the pan, add lemon juice here, mix and cook everything together for another five minutes. Transfer the ready-made spaghetti into the mushroom sauce, gently mix, cover and leave to infuse for five minutes.

Recipe 6. Spaghetti with mushrooms and shrimps


350 g spaghetti;

5 g black pepper;

100 grams of cheese;

150 g peeled shrimp;

5 g of salt;

150 g of mushrooms;

4 cloves of garlic;

a glass of heavy cream;

50 g butter.

Method of preparation

1. You can use any mushrooms: oyster mushrooms, champignons or forest mushrooms. Clean, wash and dry the mushrooms with napkins. Cut them into large pieces. Peel and chop the garlic cloves. Finely grate cheese. 2. Melt half the butter in a frying pan. Put garlic in it, fry it for a couple of minutes, add peeled shrimps and continue frying for another five minutes. Put the rest of the butter and mushrooms. Stir and cook for three minutes.

3. Boil some lightly salted water and boil spaghetti in it until cooked. Throw them on a sieve and leave to get rid of all moisture.

4. Pour cream into the pan with mushrooms and shrimps, sprinkle with cheese and simmer, stirring occasionally, for ten minutes, until the sauce thickens. Put spaghetti in a plate and sprinkle with shrimp mushroom sauce on top.

Recipe 7. Spaghetti with mushrooms and vegetables


200 g spaghetti;

30 ml of olive oil;

80 ml of soy sauce;

1 Bulgarian pepper;

100 g fresh champignons;

200 g white cabbage;


garlic - 3 slices.

Method of preparation

1. Finely chop the onion and garlic cloves. Rinse the Bulgarian pepper, wipe it off, cut the tail with the seeds and cut it into small cubes. Mushrooms clean, wash, dry and cut into thin slices. Cabbage chop thin strips.

2. Boil spaghetti until cooked in boiling, salted water, adding two tablespoons of olive oil. Throw them back and leave to glass all the water.

3. Heat olive oil in a frying pan, put onion and garlic in it and fry vegetables until transparent. Add crushed peppers and mushrooms. Continue to fry until all moisture has evaporated. Now lay out the cabbage to the mushrooms, mix and fry until the vegetables are soft. Pour in olive oil and hold on the fire for about two minutes. Transfer the spaghetti to the pan with vegetables and mushrooms, mix and sprinkle with chopped greens. Then on the stove for another minute.

Recipe 8. Spaghetti with mushrooms and cheese


400 g spaghetti;

a pinch of chili;

300 g fresh mushrooms;

pinch of oregano;

150 grams of cheese; 4 cloves of garlic;

80 ml of olive oil.

Method of preparation

1. Boil spaghetti in lightly salted water until al dente. Throw them on a strainer to let the liquid flow.

2. Clean, rinse and dry the mushrooms on a disposable towel. Cut them into plates. Fry them until cooked in heated olive oil.

3. Heat the oil in a separate pan and fry the garlic cloves until golden. Remove it and season the oil with oregano and chili. Put spaghetti and fried mushrooms in a pan with garlic butter, mix and fry all together over low heat for about ten minutes. Put spaghetti on plates and sprinkle with grated cheese.

Spaghetti with mushrooms - tips and tricks from the chef

  • To prevent spaghetti from sticking together, add a couple of tablespoons of vegetable oil to the water.
  • Choose only high-quality spaghetti from durum wheat.
  • Do not rinse spaghetti after cooking, real chefs never do that.
  • You can use any kind of mushroom for cooking spaghetti with mushrooms. If you do not have champignons, you can easily replace them with forest or oyster mushrooms.
  • Boil the spaghetti in large quantities of water, per 100 g of product you need to take at least a liter of water.
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