Mushroom paste - general principles and methods of cooking
The name “pasta” in our mind is strongly associated with Italy and Italian cuisine. Indeed, this dish was born in Italy, but successfully used by different nations - everyone had a taste for it. Pasta is loved even in vegetarian cuisine.
Pasta in Russia has long been popular. This dish is used in everyday life. But the feature of the paste is that, using a variety of sauces and spices, you can get completely different unique flavors. The advantages of pasta is its low cost, fast cooking and the ability to store a pack of pasta for a long time.
Mushrooms make the dish unusual and savory. They enhance the nutritional value of the dish, allowing you to be satisfied with a small portion. “Forest meat” - so nutritionists call mushrooms, hinting at their ability to quickly quench their hunger.
Mushroom paste - food preparation
Since pasta is an Italian dish, it is better to use pasta made in Italy. However, domestic spaghetti made from wholemeal flour durum wheat, no worse. By the way, from such pasta do not get fat!
If the recipe uses cheese, preference should be given to solid varieties. Parmesan or grano padano - what you need.
Olive oil is usually used as a fat.
Mushrooms for pasta, you can take those that you usually see stewed or fried: mushrooms, oyster mushrooms, porcini mushrooms, chanterelles, honey-mushrooms, and some others. Rinse and chop them thoroughly before cooking.
Mushroom paste - preparation of dishes
Ware for cooking pasta is used thick-walled. If it is a pan, then it should be large, with high sides and a lid. Thick walls of dishes will allow products to heat up gradually and not to burn. Deep dishes are needed so that the dish fits completely in it, and would be able to mix it. The lid is needed for a uniform extinguishing process.
Pasta with mushrooms - the best recipes
Recipe 1: Mushroom and Cheese Paste
The recipe is quite simple. All ingredients are available. This dish can be cooked for dinner, but if it is decorated before serving, it can also be a festive treat.
Ingredients
300 grams of spaghetti from durum wheat, 300 grams of champignons, 200 ml of cream, 2 cloves of garlic, 150 grams of hard cheese, margarine for roasting mushrooms, 2 tbsp. spoons of dry white wine.
Method of preparation
Melt the margarine in a skillet with a thick bottom. Sliced mushrooms and finely chopped garlic a little fry. Add wine, cream and spices. Reduce heat to low and stew until ready. Boil the spaghetti in salted water as indicated on the package. Drain the water, add the spaghetti to the mushrooms and simmer another couple of minutes. When hot, spread the pasta into plates and sprinkle with grated cheese on top. If you stir the dish immediately, the cheese will slightly melt.
Recipe 2: Pasta with mushrooms and prosciutto
In autumn or winter, when the body needs the most satisfying dishes, pasta with Italian jerked ham (prosciutto) and mushrooms will be very useful. The unusual combination of these two elements gives the dish a wonderful taste and a specific aroma.
Ingredients
A pack of Italian spaghetti (about 460 grams), 600 grams of mushrooms (you can use white, chanterelles, shitake, mushrooms or their mixture), 100 grams of prosciutto, 1 onion, 1 stalk (small) celery, 1 carrot, 2 tbsp. spoons of olive oil, 1/4 cup of vegetable broth, 1/4 cup of water, 1/2 cup and another 2 tbsp. l cream, ground black pepper and salt (preferably sea).
Method of preparation
In a large skillet with a thick bottom, heat the olive oil well. Put shredded onions, celery, prosciutto and carrots into a griddle. Pass until the onion is golden and the vegetables are soft. On medium heat it will take no more than 7 minutes. Put the vegetables in a deep pan with a thick bottom. Add chopped mushrooms, vegetable broth and water, salt and pepper and reduce the heat to very small, simmer for 30 minutes (under the lid) until the mushrooms are completely soft. At this time, you can cook spaghetti in another saucepan. To do this, bring cold water to the boil in a saucepan, add salt, spaghetti fall asleep and boil as much time as indicated on the package of the pack. Ready-made spaghetti is poured into a colander, allowed to decorate completely. Cream is heated in a small saucepan. When they are ready to boil, they are removed from the fire. Spaghetti is put in a bowl, add mushrooms, stewed with prosciutto and cream. Everything is thoroughly mixed and served to the table.
Recipe 3: Pasta with Oyster Mushrooms
The recipe is elementary. If you get up a little bit earlier, you can pleasantly surprise the whole family by serving this wonderful breakfast dish.
Ingredients
500 grams (pack) of Italian spaghetti (perfectly suited, for example, Sorenti), 200 grams (pack) of 15% cream, 500 grams of oyster mushrooms, 1 medium onion and half a carrot, butter for roasting.
Method of preparation
Fry finely chopped onions and carrots. At this time, cook the spaghetti, it is better not to give a little dowry and put it on a sieve. In the pan to the carrots and onions, add mushrooms and fry for 7-10 minutes. Now pour the cream into the pan. When they boil, add spaghetti on top and gently stirring, simmer the dish for about five minutes. Turn off the fire, cover the pan with a lid and let the paste stand for about 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. For Italians, this tasty and hearty dish is called pasta fettuccine alla boscayola (pasta “forester”).
Ingredients:
400 gr. fettucine paste;
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;
to taste pepper and salt.
Preparation:
1. Peeled onions with garlic, grind them. After washing the mushrooms, slightly dry them with a paper towel and finely cut.
2. Melt half the butter in a frying pan and add olive oil to it, fry the onion and garlic until transparent. After that, add minced meat with mushrooms and fry with constant stirring for about 5 minutes, then add green peas, pour in the wine and continue cooking until almost all of the liquid evaporates (remembering to stir). In the end, salt and pepper.
3. Bring lightly salted water to a boil and boil pasta in it. Then, throwing it in a colander, give a good drain water. Then fill the paste with the other half of the butter, mix it with the sauce and serve, sprinkled with grated parmesan.
Recipe 5: Simple pasta with mushrooms
It will take you about half an hour to prepare this paste, so it can be a wonderful 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 of cream (15%);
2 cloves of garlic;
150 gr. Parmesan cheese;
50 gr. dry white wine;
drain oil for roasting mushrooms.
Preparation:
1. After washing the mushrooms, slightly dry them with a paper towel and cut into thin slices, also cut the garlic 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 lightly salted water and carefully drain the water, send them to the pan to the mushroom sauce, mix well and stew the contents of the pan for a couple of minutes on low heat.
3. Arrange the spaghetti in plates, sprinkle with grated cheese and serve on the table.
Recipe 6: Italian Pasta with Mushrooms, Tomatoes and Parmesan
The recipe for this pasta with mushrooms is not complicated at all, but the dish turns out to be simply 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.
Preparation:
1. Peel the garlic and cut it in 4 pieces. We clean the onions and cut them finely. After washing the mushrooms and a little dry them with a paper towel, cut into not too small slices.
2. When pouring olive oil into the pan, heat well and fry the garlic in it until golden brown. Then we remove the garlic from the oil and add the onion with the mushrooms, salt, pepper and fry the mushrooms with the onion in the pan.
3. Scald tomatoes with boiling water, so that they are easier to peel off. Cut into small cubes, transfer them to the frying pan with onions and mushrooms and simmer until cooked, salt and pepper at the end of the fire, and add oregano.
4. Boil the pasta in lightly salted water until cooked and throw it into a colander, let the water drain well. 5. Rinse the basil leaves well and tear them with your hands, add them 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 grated cheese to the dish and mix everything well again. Before serving, also sprinkle each plate with cheese and basil.
Pasta with mushrooms - useful tips from experienced chefs
To cook pasta, you should take 1 liter of water per 100 grams. pasta. They should be cooked in a saucepan freely, and not crowded there - this is one of the main rules for the successful preparation of pasta.
If your goal is pasta in the al dente stage, then readiness can be determined by breaking it. Having seen a thin white line or white dots in the middle of a broken paste, know that the readiness stage has not come yet. When you see that the paste has a uniform translucent yellow color at the break 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 does not burn. The cream will remain in this case liquid. After adding cooked spaghetti to the dish, turn on the heat and finish cooking.
Pasta must be cooked to a state of semi-ready. It comes to readiness, it is already with mushrooms.
