Pasta with chanterelles in creamy sauce: description and methods of preparing the dish

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Prepared by: Alexey Marchuk

07/23/2015 Cooking time: 1 hour 0 minutes

Pasta with chanterelles in creamy sauce is a wonderful dish of Italian cuisine. The creamy sauce gives a special tenderness to the dish, pairing perfectly with wild mushrooms and pasta. I recommend cooking it!

Simple and tasty

Preparing pasta with chanterelles in creamy sauce is quite simple. Even a novice housewife can cope with such work. To make this dish for four people you will need:

200 grams of fresh chanterelles, salt, Tagliatelle pasta (8 nests), pepper, 2 cloves of garlic, onion, 4 tablespoons of Parmesan cheese, the same amount of cream and water in which the noodles were cooked.

Pasta with chanterelles in creamy sauce is prepared in stages. The whole process consists of three main parts:

1. First, you need to boil water in a large saucepan, and then, adding a little salt, cook the pasta in it.
2. Finely chop the onion and garlic, pour into a frying pan and lightly simmer over low heat. Then you need to add the mushrooms and mix everything thoroughly. After some time, the chanterelles will release juice. You need to wait a few minutes until it completely evaporates. Then you need to add cream, add a little salt and pepper and simmer the sauce until it thickens.
3. Strain the paste, and then add it to the frying pan and mix gently.

Now we can consider that the pasta with chanterelles in creamy sauce is completely ready. All that remains is to sprinkle it with finely grated cheese. And after this, the aromatic dish can be safely placed on plates.

Selection and preparation of ingredients

Italian pasta is made from all types of flour, including wheat, rice, sweet potato, and buckwheat . Such pasta is included in the list of healthy Mediterranean foods. And they are recommended as a product that helps normalize weight and reduces the risk of developing obesity in general.

Pasta with cream sauce can be known by many names. But all you need for the classic recipe is cream, freshly grated Parmesan cheese and salt. In other variations of this dish, you may find other ingredients that simply change the classic sauce a little.

The chanterelles for the dish are taken fresh . They should be washed before cooking. To prevent them from absorbing moisture, wash them under running water. Then cut into pieces of the same size. To add to a dish, they can be made as small as possible.

Did you know? Chanterelles are mushrooms with a bitterness that increases if you pick them during a dry spell.
Therefore, some housewives recommend boiling them before further use.
To get a delicious dish, you need to consider a few simple rules:

1. Always salt the water you cook pasta in. Do not add vegetable oil, only salt.
2. Use pasta made from durum wheat.
3. Reserve some of the spaghetti water to add to the sauce later. Pasta easily absorbs water. Therefore, adding all the liquid at once, you will get a somewhat dry product.

Mushrooms with pasta and bacon

Cooks with many years of experience are accustomed to preparing well-known dishes in their own way. Over the years, they have developed an individual understanding of taste and proportions, which they are ready to share with novice chefs. For example, the famous host of the popular television program Yulia Vysotskaya is happy to reveal her secrets to a multi-million audience of viewers. How, in her opinion, is pasta with chanterelles in creamy sauce prepared? Vysotskaya offers several different options for this.

For one of them you will need the following components:

200 grams of mushrooms (chanterelles), onion, half a package of spaghetti, 50 grams of bacon, half a glass of cream, salt, 100 grams of Parmesan cheese and pepper.

In this case, the dish will be prepared as follows:

1. To begin, soak the mushrooms in cold water for 20 minutes. After this, they should be washed and squeezed thoroughly.
2. Cut the bacon into small cubes and lightly fry in a hot frying pan.
3. After 10 minutes, add chopped onion. You need to fry until the product acquires a golden hue.
4. Place mushrooms in the pan. It is advisable to first cut the largest of them into several parts. Small mushrooms can be cooked whole. Fry the mushrooms with bacon and onions until all the moisture has evaporated.
5. At this time, you can boil the spaghetti. It is better to reduce the estimated time by 3 minutes.
6. Add cream to the mushrooms and simmer for 5 minutes under the lid.
7. Combine the finished spaghetti with the sauce.

Greens and cheese are added at the very end. This can even be done directly on a plate.

How to cook pasta with chanterelles

Pasta was a popular dish among low-income Italian families. They mixed pasta with those products that they could purchase on a meager budget. Over time, the dish gained great popularity and spread throughout the world. It turns out especially tasty with the addition of chanterelles.

To make the pasta perfect, you should give preference only to pasta made from durum wheat. Another important condition is that they cannot be digested.

Unlike other mushrooms, preliminary preparation of chanterelles does not take much time. The mushrooms need to be sorted out, washed, and the twigs and moss removed. Pour water and cook over low heat for no more than an hour. If the chanterelles are small, then half an hour will be enough. There is no need to change or drain the water during cooking. After boiling, foam forms, which must be skimmed off. Along with it, the remaining debris rises to the surface.

Some recipes involve using chanterelles without cooking. In this case, their frying time increases.

Advice! In order for the chanterelles to reveal their flavor more fully, you need to soak them in milk for a couple of hours. This procedure will help rid the mushrooms of possible bitterness and achieve maximum tenderness of the product.

To prepare pasta, boil pasta according to the manufacturer's recommendations. Then the mushrooms and additional ingredients are fried. A delicious dish can be made if you add cream, vegetables, bacon, chicken or fish.

It is recommended to use olive oil, and hard cheese: grano or parmesan.

How to choose the right pasta:

• in color they should be yellow or cream-colored, but without any extraneous additives that impart color. If the paste is white, yellow or grayish, then the product is of poor quality;
• the form does not matter. The main thing is to boil them correctly, without bringing them to full readiness;
• There may be dark spots on the surface - these are particles of the grain shell that do not affect the taste. But white grains indicate poor-quality dough kneading. Such a product will boil over and spoil the taste of the dish;
• the composition should contain only water and flour, occasionally manufacturers add an egg;
• You can only use pasta made from durum wheat. Such a product will not be overcooked and will delight you with its full taste. It is this type of pasta that, when consumed in moderation, does not harm the figure.

If the recipe uses cream, do not bring it to a boil. Otherwise they will shrink and burn. They are poured warm into the pasta and cooking continues.

Italian motives

Pasta is a product without which it is difficult to imagine the famous Italian cuisine. Local residents eat it almost every day. Italian chefs have their own opinions on how pasta with chanterelles in a creamy sauce should be prepared. The recipe for this dish, taking into account national characteristics, requires the following products:

250 grams of chanterelles, 200 milliliters of cream, 300 grams of spaghetti (or other pasta), onion, salt, 2 tomatoes, 40 grams of butter, 10 fresh basil leaves, pepper and 100 grams of cheese.

The preparation method is somewhat similar to the previous options:

1. To begin with, finely chopped onions should be sautéed in butter.
2. Add mushrooms and fry them well.
3. Pour cream over the products, stir and simmer a little.
4. Add salt, randomly chopped tomatoes and lightly pepper. The products should be allowed to simmer for about 6-7 minutes.
5. This time will be enough to cook spaghetti.

In conclusion, all that remains is to place the finished pasta on a plate, add mushrooms and sauce to it and sprinkle everything with aromatic grated cheese.

Cooking steps

1. If the chanterelles are fresh, rinse them thoroughly with water. Please note that dirt often accumulates between the plates - treat these areas especially carefully. If you choose pickled mushrooms for cooking, also rinse them in plenty of water so that the sauce does not sour. Boil dry chanterelles 2 times for 5–7 minutes in salted water.
2. Peel the onion and garlic and cut into small cubes. Place on hot oil. Fry at 110-120 degrees until the onion becomes soft and partially transparent.
3. Cut the chanterelles. Leave small mushrooms whole, this will give the dish additional elegance.
4. Fry the mushrooms over low heat (at a temperature of 100-110 degrees) for 5 minutes to evaporate excess water. It is better to fry fresh mushrooms for 7-10 minutes.
5. Place the chanterelles in the pan with the onions and garlic. Fry together for 2 minutes at 110 degrees.
6. Add cream, salt and simmer for 5-10 minutes until the sauce thickens.
7. Boil spaghetti in salted water with a tablespoon of oil according to package instructions and drain.
8. Place the pasta on a plate and top with mushroom sauce. Garnish with sprigs of herbs or chopped dill. Everything is ready, bon appetit!

Chanterelles with spaghetti and tomato paste

Chanterelles with the addition of tomato paste can be prepared in just 60 minutes. This simple recipe includes fairly simple ingredients, but the end result is amazing.

• 300 g pasta or spaghetti
• 500 g boiled mushrooms;
• 2 onions;
• 1 tbsp. water;
• 5 pieces. fresh tomatoes;
• 2 cloves of garlic;
• Vegetable oil - for frying;
• 200 g ham;
• Salt - to taste;
• 2 tsp. dried paprika.

Pasta with chanterelles is prepared according to a recipe with a step-by-step description.

1. Cook the spaghetti until half cooked, drain in a colander and rinse with hot water.
2. Separately, fry the mushrooms cut into pieces in oil, add the onion and continue frying for 15 minutes.
3. Fry the ham in a separate frying pan and add to the onion-mushroom mixture.
4. Blanch the tomatoes in boiling water for 1 minute, immediately take them out and fill them with cold water.
5. Remove the skin and grind using an immersion blender.
6. Then, together with crushed garlic, fry in a small amount of oil for 5-7 minutes, add water and simmer for another 10 minutes.
7. Pour the tomato paste into the mushrooms, ham and onions, add some salt if necessary, add paprika, and mix.
8. Let it simmer a little over low heat, put the spaghetti in a large dish and pour over tomato sauce with mushrooms and ham.
9. If desired, you can decorate the dish with chopped parsley.