Sauce with mushrooms and sour cream for spaghetti, pasta. Recipe

Today we will learn how to prepare a delicious sour cream and mushroom sauce for spaghetti. Pasta with this sauce is a dish loved all over the world, and it is easy and quick to prepare. Just 15-20 minutes - and a restaurant dish that you prepared yourself is steaming on your table in plates!

Do you like pasta? Everyone is used to preparing this familiar and affordable product in their own way. Some people love it with cheese or fried sausages, some always serve vegetables with pasta, and some cook it with minced meat or tomato dressing. But it’s fair to say that the tastiest thing to serve with spaghetti is a sauce made from mushrooms and fresh sour cream. This harmonious, refined taste is simply impossible to forget! Mushrooms, sour cream and spaghetti - as if they were made for each other!

You will be surprised, but making your own exquisite Italian sauce with mushrooms and sour cream for spaghetti is easy, and you can do it even in winter, because it does not require any special or rare ingredients. Only the most affordable and simple products, less than half an hour of time and a little inspiration. And you will never serve pasta again without this amazing dressing!

Recipe for pasta sauce based on mushrooms and sour cream

Sauce with mushrooms and sour cream for pasta, without additional ingredients, is moderately thick with a pronounced aroma of mushrooms and a delicate creamy taste.

Sauce with mushrooms and sour cream for spaghetti, a simple recipe.

Preparation next.

What ingredients will you need?

For a classic sour cream and mushroom sauce for pasta you will need:

fresh sour cream with a fat content of 15-20% - 200 ml;
fresh mushrooms. It is advisable to use young ones – 200 g;
large and juicy onion head - 1 pc.;
white sugar – 5 g;
real Gostov butter - 100 g;
ready-made Russian mustard – 10 g;
ready-made mixture of Italian herbs – 2 g;
black pepper – 0.5 g;
red pepper – 0.25 g;
fresh dill – 5 sprigs;
fresh parsley – 5-7 leaves;
juicy fresh garlic - 3 cloves.

The amount of salt should be selected taking into account taste.

Step-by-step cooking process

The steps for creating a sour cream and mushroom sauce for ready-made boiled pasta are as follows:

Clean the mushrooms from spoiled areas, rinse and immediately dry on a towel.
Decorate the mushrooms into slices or cut into medium-sized squares.
Remove the outer skin from the garlic and onion.
Chop the garlic with a knife or press, and cut the onion into quartered rings.
Wash parsley leaves and dill sprigs and then dry.
Separate the dill “leaves” from the stem and chop them together with the parsley leaves.
Place the butter in a frying pan (it is recommended to choose one with a thick bottom) and let it melt.
Place the onion quarters in the melted butter and cook them on high heat for about 5 minutes. Stir regularly to prevent the product from burning.
After 5 minutes, add the mushrooms to the onions and continue cooking over high heat for about another 3-4 minutes (until the mushrooms begin to release juice). Don't forget to mix the ingredients.
After about 2 minutes, after the mushroom juice appears, add salt and granulated sugar to the contents, and immediately reduce the heat to moderate. Continue frying for approximately 2 minutes more.
Mix mustard with sour cream and pour the sauce into the contents (after 2 minutes). Continue cooking for about 6 -7 minutes. On low heat. The future sauce should bubble slightly.
After the designated time, add Italian herbs, peppers and garlic to the contents. And continue to simmer the ingredients for about 3 minutes. Cover the contents with a lid.
Approximately 1 minute before readiness, add greens to the sauce.

Place pasta on a plate and pour hot sour cream and mushroom sauce over it. Use the dish immediately while the sauce is hot.

What can I add?

You can add richness to the sauce and change its taste by adding meat ingredients (meat, minced meat, bacon), cheese, and tomatoes to the recipe. Additionally, it is allowed to change the type of spices used.

Description of preparation:

Spaghetti with mushrooms in sour cream sauce is a dish that does not require much time, because we can cook the spaghetti and prepare the sauce at the same time.
This doubles the time! Spaghetti with mushrooms in sour cream sauce is exactly the dish that goes perfectly with cold Italian white wine. Purpose: For lunch / For dinner / Inexpensive / Quick dinner Main ingredient: Mushrooms / Pasta Dish: Sauces / Hot dishes / Spaghetti / Sour cream sauce Geography of cuisine: Italian / European Diet: Vegetarian food

Sauce recipe with mushrooms, sour cream and pork

Sour cream and mushroom sauce with pork tastes similar to julienne, only it has less calories and is less thick due to the lack of cheese.

Preparation next.

What ingredients will you need?

The recipe for sour cream and mushroom sauce with pork includes:

not overgrown fresh mushrooms – 200 g;
medium thick sour cream with a fat content of 20% - 50-70 g;
pork, chilled, without streaks and with a moderate content of fat layer – 450 g;
the onion is large and quite juicy - 1 pc.;
fresh garlic – 1 clove;
fine flour – 20 g;
crushed pepper – 1 g;
laurel leaf – 1 pc.;
water – 300-400 ml;
unfragrant sunflower oil – 30-40 ml;
dry and chopped dill – 1-2 g.

Select the amount of salt taking into account taste.

Step-by-step cooking process

The algorithm for making sour cream and mushroom sauce with pork for boiled pasta is as follows:

Pat the pork dry and cut into medium-sized strips.
Read also: Saffron: 10 uses of crocus spice in various dishes
Place the meat in a frying pan with a thick bottom. It should be well heated and have a wide diameter. It is advisable for the meat to lie in a single layer in the pan. If there is enough fat in the meat, then there is no need to use oil.
Fry the pork until each piece is covered with a crust.
Place the finished pork in a dish and cover with a plate so that the product does not dry out.
Remove the onion from the top shell and cut into half rings.
Sort the mushrooms, peel and cut into medium-sized pieces.
Cut the garlic without the outer shell with a knife.
Heat oil in a deep frying pan. Place onion in it and fry until browned.
Add sliced mushrooms to the onion and cook the ingredients until all the mushroom juice is released. Also, the mushrooms should have time to acquire a “blush.”
After the mushrooms and onions are ready, the contents need to be salted and pepper added.
Next, add the meat, bay leaf and garlic into the contents, and pour in approximately 200 or 300 ml of water. Simmer the ingredients, covered, over low heat for about 20 minutes.
While the food is stewing, you need to make the sauce. For this, fry the flour in a deep, dry frying pan for about 30 seconds. The flour is considered ready when a nutty smell appears and it darkens slightly.
Remove the flour from the heat and pour in about 100 ml of water. Pour in the water carefully and immediately mix the ingredients so that the flour does not form lumps.
After the flour has dissolved, add sour cream. Mix the ingredients until a homogeneous consistency is obtained.
Pour the resulting sauce into the frying pan with the meat and mushrooms after 20 minutes of stewing the pork. Immediately remove the bay leaf. If you overdo it, the sauce will become bitter.
Mix the products and add dill.
Cover the sauce with a lid and continue to simmer for about 15 minutes. The readiness of the sauce is determined by the meat and thickness.

Spread the sauce on top of the pasta; in addition, it is recommended to serve pickled vegetables.

Sauce recipe with mushrooms, sour cream and cheese

The sauce with mushrooms and sour cream will turn out thicker and more viscous when you add cheese to the recipe. It enhances the creamy taste of the gravy.

What ingredients will you need?

The recipe for sour cream and mushroom sauce with cheese for pasta includes:

fresh mushrooms. You should choose fragrant and not overgrown ones - 400 g;
sour cream with a fat percentage from 15 to 20 - 450 g;
juicy and large onion – 1 pc.;
hard cheese, melting variety – 150 g;
fresh garlic (use freshly dug if possible) – 2 cloves;
fine flour – 40 g.

To fry the ingredients, you need to use proven oil (vegetable or butter).

Step-by-step cooking process

The process of creating sour cream and mushroom sauce with cheese for pre-boiled pasta is as follows:

Peel the mushrooms, wash and immediately wipe off the water.
Cut the mushrooms into medium pieces.
Peel the onion from the outer shell and cut into quarter rings. Can be chopped into medium sized squares.
Grate the cheese.
Peel the garlic and arrange it similarly to the cheese.
Heat the oil in a thick-walled bowl (pots with sides are recommended).
Place the mushroom slices in the oil and fry them for about 3 minutes, with the burner running moderately.
After the specified time, add the onions to the mushrooms and continue browning the ingredients for about 12-15 minutes.
After the specified time, carefully pour flour into the frying mixture and immediately mix the products. Make sure that flour lumps do not form.
After mixing the flour, pour sour cream into the contents. Mix the products thoroughly. If the sour cream has a thick consistency, then you can add boiled hot water to the sauce (the amount of water depends on the thickness of the sour cream).
After the sour cream, add cheese to the contents and simmer until the cheese melts.
Once the cheese has melted, add the garlic and let the sauce simmer for about 1-2 minutes. Strong boiling should not be allowed to prevent the sour cream from curdling.

The sauce should have a fairly thick consistency. It is recommended to serve it with boiled spaghetti.

Pasta with bacon and mushrooms in creamy sauce (almost Carbonara)

Pasta with bacon and mushrooms in creamy sauce
For those who want to cook the classics of Italian cuisine, adapted to our needs, this recipe is for you.

Ingredients:

Spaghetti - 0.3 kg.
Cream (at least 20% fat) - 0.2 kg.
Cheese - 0.1 kg.
Champignons - 0.2 kg.
Raw yolk - 3 pcs.
Bacon strips - 0.1 kg.
Vegetable oil for frying.
Spices - to taste. (nutmeg, basil, marjoram and oregano)

Preparation:

Cut the mushrooms into medium slices.
Place the frying pan on the fire and fry the champignons in it without adding oil or salt. When they are halfway done, add thinly sliced bacon and simmer until done, covering with a lid.
While the mushrooms are stewing, set the spaghetti to cook.
Grate the cheese on a fine grater and mix it with the yolks and cream until smooth. It is more convenient to do this with a blender.
Drain the finished spaghetti in a colander, add it to the frying pan with the mushrooms, stir, pour in the creamy cheese mixture, add spices and salt and simmer until the sauce thickens.

When serving, sprinkle with herbs of your choice.

Recipe for mushroom and sour cream sauce with wine

The wine emphasizes the creamy taste of the sauce and enhances the mushroom aroma.

It is important that only real wine should be used.

What ingredients will you need?

The list of ingredients for sour cream and mushroom sauce with wine includes:

fresh and small mushrooms – 300 g;
sour cream of medium thickness and with a fat content of 25% - 100 ml%
wine. You will need real dry white - 20 ml;
hard and melting cheese – 50 g;
ground pepper – 1 g;
large and juicy onion – 1 pc.;
ready-made warm chicken broth – 100 ml;
fresh garlic cloves – 2 pcs.;
real Gostov butter - 40 g.

You also need salt, the weight of which must be adjusted to taste.

Step-by-step cooking process

The design scheme for sour cream and mushroom sauce with wine is as follows:

Sort the mushrooms, peel them, if necessary, dip them in water and wipe them.
Cut the mushrooms into medium-sized pieces.
Peel the onion and garlic.
Chop the garlic into small pieces with a knife, and arrange the onion into quarter rings.
Grate the cheese.
In a bowl, combine sour cream with wine and broth. The solution should be homogeneous.
Fry the garlic and onion in melted hot oil for about 3-4 minutes.
Add mushrooms to the fried ingredients and continue the cooking process over moderate heat until the mushrooms are browned.
Add sour cream solution and pepper and salt to the finished frying. Simmer the sauce over low heat for approximately 7-10 minutes.
After the specified time, add cheese to the sauce, stir the ingredients until the cheese melts.

Serve hot pasta sauce immediately.

Nutritional and energy value:

Ready meals
kcal 148.2 kcal	proteins 2.2 g	fat 10.3 g	carbohydrates 12.1 g
Portions
kcal 49.4 kcal	proteins 0.7 g	fat 3.4 g	carbohydrates 4 g
100 g dish
kcal 164.7 kcal	proteins 2.4 g	fat 11.4 g	carbohydrates 13.4 g

Recipe for sour cream and mushroom sauce with garlic and soy sauce

The soybean sauce gives the sour cream sauce a special flavor and darkens its color. And fresh mushrooms will improve the aroma and nutritional value.

What ingredients will you need?

To prepare the sour cream and mushroom sauce with garlic and soy sauce, you need:

mushrooms. It is advisable to use young fresh champignons with a closed cap - 500 g;
sour cream with a fat content of 25% - 100 g;
drinking water – 100 ml;
fresh juicy garlic – 2 cloves;
natural classic dark sauce – 20-30 ml;
large juicy onion – 1 pc.;
ground pepper – 0.5-1 g;
sprigs of fresh dill – 4-5 pcs.;
high-quality sunflower oil – 15-20 ml.

Additional salt may be required. Important. Soy sauce is quite salty, so you should taste the sour cream and mushroom sauce before adding salt.

Step-by-step cooking process

The steps for making sour cream and mushroom sauce with garlic and soy sauce for boiled pasta are as follows:

Wash the mushrooms, wipe and cut in half. If the champignons are small, you can leave them whole.
Remove the outer skin from the onions and garlic cloves.
It is recommended to grate the garlic and cut the onion into thin quarter rings.
Rinse the dill, wipe and chop with a knife. If the plant has tough stems, it is better to remove them.
Mix water with sour cream until a homogeneous solution.
Place the mushrooms in a thick frying pan with a little hot oil.
Let the mushrooms brown over high heat.
After browning the champignons, reduce the burner power and fry the mushrooms for about 5 minutes.
After the specified time, add the onions to the mushrooms and reduce the heat. Simmer the ingredients for approximately 7 minutes. Cover the contents with a lid.
After the indicated time, add sour cream solution to the ingredients and simmer the products for approximately 1-2 minutes. Do not let the contents boil; it should bubble slightly.
After 1-2 minutes, add garlic to the sauce and pour in soy sauce. Let the products simmer for about 1-2 minutes.
After 1-2 minutes, add pepper and dill to the sauce. Simmer the ingredients for approximately 1 more minute.

Cover the finished sauce with a lid and let it brew for about 10 minutes.

How to make delicious sour cream and mushroom sauce

Minimum set of products:

mushrooms (350 g);
sour cream (120 gr);
onion or green onion (1 piece);
a couple of tablespoons of flour;
spices (to taste).

Based on this list, you can experiment with the products you have in your kitchen. Replace the sour cream base with cream or yogurt, and the mushroom component of the sauce with any type of mushroom. These simple manipulations will allow you to diversify the dish to suit any taste preferences of your family.

The cooking options are very diverse and are limited solely by the list of ingredients and the imagination of the housewife. You can buy mushrooms in a store or market, or you can eat them yourself, the main thing is that you are sure that they are edible.

To prepare a delicious mushroom sauce, forty minutes and basic ingredients in the refrigerator are enough, but this dish will pleasantly surprise your family and friends. The mushroom note of the sauce can be emphasized with natural spices and do not skimp on sour cream, then your culinary abilities will be beyond praise.

In addition to the sour cream base, mushroom sauce may contain grated cheese, tomatoes, herbs, a couple of tablespoons of dry wine, and garlic.

Recipe for sauce with mushrooms, sour cream and cottage cheese

The sauce turns out thick, so it is recommended to serve it with spaghetti or use it to make sandwiches.

Preparation next.

What ingredients will you need?

The recipe for sour cream and mushroom sauce with cottage cheese includes:

fresh and not overgrown mushrooms – 500 g;
medium thick sour cream with a fat content of 15% - 50 g;
fresh cream with a fat content of 30% - 200 ml;
cottage cheese with fat content 20% - 130 g;
fresh egg – 1 pc.;
hard and melting cheese – 50 g;
large and juicy onion – 1 pc.;
ground white pepper – 2 g;
crushed instant oat flakes – 20 g;
high-quality sunflower oil – 30 ml.

You will also need fresh herbs and salt, the amount of which must be selected taking into account taste.

Step-by-step cooking process

The process of creating sour cream and mushroom sauce with cottage cheese is as follows:

Peel the mushrooms and onions and cut into medium-sized cubes.
In a bowl, mix sour cream, cottage cheese, cream and egg, and add salt, oatmeal and pepper.
Grate the cheese.
Fry the onion in hot oil until yellow, but do not brown too much.
Add mushrooms to the fried onions and continue browning the ingredients over moderate heat.
When the onions and mushrooms brown, add the mixture from 2 points to them and mix the products thoroughly. In this case, after adding the sour cream, it is necessary to reduce the heating of the stove to a minimum. Simmer for about 2-3 minutes.
After 2-3 minutes, add cheese to the sauce and continue cooking until the cheese melts.
1 minute before readiness, add greens to the sauce.

Spaghetti sauce should be consumed hot, but for sandwiches it can be served cold.

Cooking with minced meat

Recipe for the famous Bolognese pasta with mushrooms.

INGREDIENTS	QUANTITY
minced meat	0.2 kg
spices	taste
tomato paste	45 ml
spaghetti	360 g
bulbs	1 PC.
champignons	0.2 kg
greenery	1 bunch
Cooking time: 55 minutes	Calorie content per 100 grams: 214 kcal

How to cook:

Finely chop the onion without peeling.
Cut the peeled mushrooms into slices.
Rinse the greens, drain off all the water and chop.
The spaghetti must be cooked and the water drained.
First fry the onion in hot oil for several minutes, and then add the minced meat.
After a few more minutes, stir in the tomato paste and pour in half a glass of water, preferably warm. Stir.
Simmer everything together under the lid for about fifteen minutes.
Stir in the mushrooms, cover again and cook for the same amount of time.
Sprinkle chopped herbs on top and turn off the stove.
Place the spaghetti on a plate and place the sauce from the pan on top. You can stir it in the pan in advance and then serve.

Tip: You can use broth instead of water for added richness and fat.

Sauce recipe with mushrooms, sour cream and chicken

Sauce with mushrooms and sour cream with the inclusion of chicken fillet in the recipe turns out to be satisfying and contains more nutrients.

What ingredients will you need?

For sour cream and mushroom sauce with chicken you need:

fresh and not overgrown mushrooms – 150 g;
sour cream with a fat percentage from 15 to 20 - 150 ml;
chicken meat without bones, skin and films – 300 g;
medium-weight juicy onion – 2 pcs.;
drinking water – 100-150 ml;
fine flour – 20 g;
black pepper – 0.5 g;
red pepper – 0.25 g;
dry and chopped basil – 1 g;
proven brand oil (vegetable) – 50-70 ml.

The weight of salt should be selected according to taste preferences.

Step-by-step cooking process

The rules for preparing sour cream and mushroom sauce with chicken meat for ready-made pasta are as follows:

Wipe the chicken meat from moisture and cut into medium-sized pieces.
Remove the top layer from the onion and cut both onions into medium-sized cubes.
Peel the mushrooms, rinse if necessary and dry with a towel.
Cut the mushrooms into medium-sized pieces.
In a small frying pan with a double bottom, heat about 20 ml of oil and fry the mushrooms in it until golden brown. First you need to wait for the mushroom juice to evaporate, and then brown it.
Transfer the finished mushrooms to a dish. Try to leave the oil in the pan when transferring, otherwise the sauce will turn out greasy.
Heat about 30 ml of oil in a deep, thick frying pan.
Place onion in hot oil and fry until yellow.
Add meat to the fried onion and continue to fry the ingredients until the meat turns light.
After the meat has lightened, you need to add peppers, basil, and salt to the contents. Mix the ingredients and close. Leave the contents to simmer for about 10 minutes over low heat.
After 10 minutes, add the mushrooms to the onion-meat mixture and continue cooking for about 2 minutes.
While the ingredients are stewing, mix sour cream with flour and water in a bowl. It is important to mix thoroughly so that there are no flour lumps.
After 2 minutes, transfer the sour cream mixture to the remaining ingredients. Simmer the sauce for about 5 minutes on low heat for about 3-4 minutes.

Place the finished hot sauce on top of the pasta. You can decorate the dish with herbs.

Pasta with stew and pickled mushrooms

Pasta with stewed meat and pickled mushrooms
Another quick recipe, which is very convenient to cook on the go)))). This is a slightly modified navy pasta recipe. This dish cannot boast of sophistication, but on a hike there is no time for haute cuisine, the main thing is in nature, it is tasty, satisfying and less dirty dishes. Navy pasta with pickled mushrooms is just such a culinary creation.

Ingredients:

Vermicelli - 0.5 kg.
Stewed pork - 0.5 kg.
Marinated chopped champignons - 0.3 kg.
Salt, pepper - according to your own preference.

Preparation:

Boil the pasta in salted water until tender. Drain almost all the water, leaving only a little in the pan.
Open the stew, lightly knead it with a fork and spread it over the noodles. Continue simmering until the fat from the stew is completely melted.
Then add the mushrooms to the pot, after draining the brine, let them simmer for another five minutes, and remove from the heat.

We invite hungry nature lovers to the table.

I want to wrap this up))) These, of course, are not all possible dishes, but only those that the author of this review article prepared himself and which, for one reason or another, he remembered, I am sure that you will also be able to share your findings in this area . Bon appetit. And see you in new articles on this site.

How to Serve Different Types of Pasta with Sauce

After preparing the sour cream and mushroom sauce, it is important to serve it correctly with pasta. For example, short pasta (feathers, spirals, shells) can be put in the prepared sauce and simmered in it a little. When serving, the dish is decorated with herbs. When using spaghetti, it is advisable to place it on a plate in the form of a nest and fill the center with the prepared sauce. Additional decor is not required.

Important. Pasta with sauce should be consumed hot; the taste of the “gravy” that has cooled down will deteriorate.

Selection and preparation of ingredients

Wash and dry the champignons. Peel the mushroom caps. Remove peels from vegetables if necessary. Choose pasta according to the recipe - it can be spaghetti, cones or any other type.

Be sure to cut out any blackened, dried or rotten parts

Useful tips and tricks

Sauce with mushrooms and sour cream, when properly prepared, should retain the aroma of mushrooms and the delicate taste of sour cream.

To do this, in the process of creating it you need to take into account the following subtleties:

Recommendations	Notes
Mushrooms for the sauce should be flavored	You can use white, champignons, boletus or chanterelles. But boletus or aspen boletuses are not advisable; they are aromatic, but during the cooking process they darken and spoil the appearance of the sauce.
Mushrooms should not be washed in water for a long time during processing.	If mushrooms are kept in water for a long time, they absorb moisture and become watery and slippery. It is enough to rinse them and immediately blot them with a towel.
Cut mushrooms into medium sized pieces	Mushrooms are greatly reduced in size during heat treatment. Therefore, if you chop them up, you end up not with a sauce, but with porridge with mushrooms and sour cream.
It is better to fry mushrooms separately from other ingredients.	When fried separately, the mushrooms retain their aroma better, so the sauce will have a bright mushroom aroma. Also, additional products will retain their flavor better.
If possible, combine fresh mushrooms with dried ones	Dried mushrooms have a more pronounced aroma. To do this, before cooking, just soak them in milk for 6-8 hours. Due to the length of the procedure, you need to soak the mushrooms in advance.
Sour cream should be used fresh	If the product is stale, it will most likely curl during heat treatment. Additionally, old sour cream is sour; as a result, the sauce will have a strong sourness.
Salad onions must not be used	During the stewing process, the salad onions turn into a slimy mass that will spoil the appearance of the sauce.
It is recommended to use butter for frying.	Butter gives the ingredients a delicate aftertaste; in addition, the mushrooms have a pleasant golden hue. It should be borne in mind that the dish will be more caloric.
If pasta is stewed in sauce, it should be slightly undercooked	If you put ready-made pasta in the sauce, they will begin to fall apart during further stewing (even 1 minute is enough). It is recommended to remove the products from the water approximately 5 minutes before they are ready.
When cooking pasta, add about 20 ml of vegetable oil to the water.	Vegetable oil will prevent the products from sticking together. Important. After boiling the pasta (if it was cooked with oil), there is no need to rinse it. Then their taste will be more intense. It is enough to place the products in a colander to remove water.
To increase the thickness, you can add flour to the sauce.	To prevent the flour from turning into lumps, it is recommended to first dissolve it in a small amount of water. For example, for 20 g of flour, 50 ml of water is enough.

The sauce can be improved in taste and aroma by including mild spices in the recipe, you can also use garlic and mustard. It is important that auxiliary ingredients should be used in small quantities so that they do not overwhelm the aroma of mushrooms and the taste of sour cream.