Pasta (or, as they say in the post-Soviet space, pasta), as you know, first boiled, and then served with some sauces, gravy and other flavoring additives. The traditions of preparation of mixtures of additives for pasta in different countries are different, since they are mainly used for products that produce or produce in a given locality.
Tell you how you can cook pasta with mushrooms.
Pasta is prepared separately
With pasta, everything is clear: we buy any pasta with the labeling on the package "Group A", we dip the desired amount of paste into the pan with boiling water completely and boil to the state of al dente, that is, within 5-15, and preferably 8 minutes, then we throw to the colander. Washing is not required. We will cook the pasta after the mushrooms have been cooked.
Then we are talking only about the preparation of mushroom mixtures-additives in various versions.
Pasta with chicken and porcini mushrooms - recipe in Russian style
Ingredients:
- chicken fillet - 300 g;
- onion - 1 pc .;
- fresh white mushrooms - 300 g;
- black pepper ground;
- grated nutmeg;
- olive oil or inverted chicken fat;
- greenery.
Preparation
Peeled onion, chopped not too finely, lightly wessed in a frying pan in oil, then add the mushrooms, cut slightly larger than the onion. Fry all together, stirring the spatula, over medium heat, then, having reduced the fire, stew for 15 minutes with the addition of a small amount of water (not more than 30 ml), if necessary. Turn off the fire, season with spices and add shredded greens. Now, while the mixture, cooling down, comes under the lid, cook the paste (see above) and serve all together in a portioned dish.
For pasta with mushrooms, you can separately prepare a sauce, for example, garlic-creamy.
Ingredients:
- cream natural milk - 60 ml;
- garlic - 2 cloves;
- salt.
Preparation
We mix the cream with the chopped garlic and slightly add. Instead of cream, you can use sour cream or mayonnaise (preferably home).
Paste pasta with mushrooms in wine sauce - recipe
Ingredients:
- Fresh mushrooms or oyster mushrooms - 400 g;
- olive oil;
- garlic - 1 clove;
- white dessert wine (muscat or vermouth) - 30 ml;
- grated nutmeg;
- ground coriander;
- greens are different, including, and luchok.
Preparation
The garlic clove is cut in half and fried lightly in a frying pan in olive oil to give the taste and smell to the oil. Then remove the garlic. Mushrooms, not too finely chopped, lightly fried in a pan, stirring with a spatula, then reduce fire, pour in wine and add spices. We quench it before we are ready. Add this mixture to the newly cooked pasta. Sprinkle with herbs. This recipe is closer to authentic Italian. You can sprinkle with grated cheese. Well, and the fault to file for better assimilation.
Pasta with mushrooms and ham - a recipe in Pan-Asian style
Ingredients:
- oyster mushrooms or fresh champignons - 300 g;
- ham of pork - 200 g;
- sweet red pepper - 1 pc .;
- Leek - 1 stem (or red);
- greenery;
- soy sauce;
- sesame oil;
- lime juice;
- red pepper burning;
- garlic.
Preparation
The ham, cut into short strips, is lightly fried in a frying pan on medium-high heat. Then add chopped onions, sweet peppers and mushrooms. Fry all together, then reduce the heat, add soy sauce and red hot pepper. You can add a spoon-two myrin or plum wine. We prepare the mixture for 10 minutes, periodically shaking the frying pan and stirring with a spatula. Season with garlic and sprinkle with chopped herbs. Such a mixture can be served with any pasta, including rice and buckwheat noodles.