Home Bakery Pasta with oyster mushrooms recipe. Pasta with oyster mushrooms in creamy sauce. Pasta with oyster mushrooms and vegetables

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Pasta with oyster mushrooms recipe. Pasta with oyster mushrooms in creamy sauce. Pasta with oyster mushrooms and vegetables

Cooking instructions

40 minutes Print

2. Peel the onion head (if it is small, then take 2 pieces), wash it, and then cut it into small cubes. Chop the peeled garlic cloves very finely with a knife or pass through a garlic press. After thoroughly rinsing the greens under running water, place them on a towel to dry. Next, we also chop it very finely. Garlic Press Tool When you need to quickly chop garlic, there's nothing better than a garlic press. The Afisha-Food magazine reviewed them, and out of eight worthy rivals, the best turned out to be the reliable and ergonomic German Rösle, which effortlessly copes with even unpeeled garlic.

3. Now that we have all the ingredients prepared, we can start preparing the dish itself. Therefore, we arm ourselves with a fairly large (it would be even more correct to say “roomy”) frying pan, preferably with high walls, so that it would be convenient to stew the finished pasta in it later, and heat a little olive oil in it (in principle, olive oil can be replaced with sunflower oil). Next, add the onions and garlic to the frying pan, fry them together, stirring occasionally with a spatula, until transparent. The Belgians of Green Pan rebelled against Teflon. With the passion of a preacher, they tell us that polytetrafluoroethylene heated to more than 260 degrees is toxic and even kills some birds on the spot. Instead, a new non-stick thermolon coating is offered, which does not contain harmful chemicals and allows you to fry in a small amount of oil.

4. After this, add the prepared oyster mushrooms to the frying pan and mix them with onions. Continue cooking the mushrooms until they are soft (about 4-7 minutes). In this case, the fire on the stove should be moderate (slightly below average). And don’t forget to add salt and black (preferably freshly ground) pepper.

5. Now pour the cream into the frying pan and, after mixing it with its contents, continue to simmer the mushrooms under a closed lid until the cream thickens. Then all that remains is to add finely chopped herbs and taste the sauce for salt and pepper (add the missing spices if necessary). And if you wish, you can experiment and add other favorite spices and seasonings to the dish, for example, dry basil, oregano or aromatic Italian herbs.

6. At the same time as the sauce, let the pasta cook. It is worth noting that you should not cook the pasta “ahead”, since the main rule here is that the sauce should wait for the pasta, and not vice versa! Otherwise, it will simply lose its taste, but the sauce can always be heated. So, boil the pasta in boiling and lightly salted water until “al dente” (which means almost until cooked, so that they are slightly hard and undercooked).

7. Drain the water from the finished pasta and immediately place it in the frying pan with the sauce. Warm everything together for about 1-2 minutes, after which we serve (exclusively hot!). At the same time, sprinkle the plate with the finished dish with grated Parmesan and decorate with fresh herb leaves.

1. We start by preparing the necessary ingredients. So, first, thoroughly rinse the fresh oyster mushrooms under running water (clean them if necessary), and then lay them out on a paper towel to drain off excess water. Next, cut the oyster mushrooms into large cubes and set them aside for now. It should be noted that the legs do not need to be used in this case, since they are quite rigid. But they can be used for preparing broths and various soups.
2. Peel the onion head (if it is small, then take 2 pieces), wash it, and then cut it into small cubes. We chop the peeled garlic cloves very finely with a knife or, even easier, put them through a garlic press. After thoroughly rinsing the greens under running water, place them on a towel to dry. Next, we also chop it very finely.
3. Now that we have all the ingredients prepared, we can start preparing the dish itself. Therefore, we arm ourselves with a fairly large (it would be even more correct to say “roomy”) frying pan, preferably with high walls, so that it would be convenient to stew the finished pasta in it later, and heat a little olive oil in it (in principle, olive oil can be replaced with sunflower oil). Next, add the onions and garlic to the frying pan, fry them together, stirring occasionally with a spatula, until transparent.
4. After this, add the prepared oyster mushrooms to the frying pan and mix them with onions. Continue cooking the mushrooms until they are soft (about 4-7 minutes). In this case, the fire on the stove should be moderate (slightly below average). And don’t forget to add salt and black (preferably freshly ground) pepper.
5. Now pour the cream into the frying pan and, having mixed it with its contents, continue to simmer the mushrooms under a closed lid until the cream thickens. Then all that remains is to add finely chopped herbs and taste the sauce for salt and pepper (add the missing spices if necessary). And if you wish, you can experiment and add other favorite spices and seasonings to the dish, for example, dry basil, oregano or aromatic Italian herbs.
6. At the same time as the sauce, let the pasta cook. It is worth noting that you should not cook the pasta “ahead”, since the main rule here is that the sauce should wait for the pasta, and not vice versa! Otherwise, it will simply lose its taste, but the sauce can always be heated. So, boil the pasta in boiling and lightly salted water until “al dente” (which means almost until cooked, so that they are slightly hard and undercooked).
7. Drain the water from the finished pasta and immediately place it in the frying pan with the sauce. Warm everything together for about 1-2 minutes, after which we serve (exclusively hot!). At the same time, sprinkle the plate with the finished dish with grated Parmesan and decorate with fresh herb leaves.

And as a pleasant accompaniment to pasta, you can serve unusual or.

Believe me, from such a dinner your guests will be completely delighted and amazed by your culinary abilities!

VIDEO RECIPE FOR PASTA WITH OYSTER MUSTERS IN CREAM SAUCE

So everyone, bon appetit and good mood!

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Oyster mushrooms are very tasty and nutritious fruiting bodies. They contain many amino acids, vitamins and microelements, which are very beneficial for the human body. These mushrooms can be salted, fermented, stewed and fried. Oyster mushrooms also make wonderful sauces for main courses.

Unfortunately, sometimes housewives forget that a simple dish can be complemented with delicious oyster mushroom sauce. But its preparation will not take much effort and time. In addition, the addition of sauce will enrich any pasta or potato dish with useful substances.

We offer a simple and delicious recipe for oyster mushroom sauce. To prepare it we will need the following ingredients:

oyster mushrooms – 300 g;
onions – 2 pcs.;
butter – 50 g;
sour cream or cream – 300 ml;
flour – 1 tbsp. l.;
salt;
ground black pepper – 1 tsp.

Before preparing the sauce, oyster mushrooms should be boiled to reduce frying time in a pan.

Cut the mushrooms into cubes, place in a dry frying pan and fry over low heat until the liquid has evaporated.

Add butter to the mushrooms and fry for 5-7 minutes.

Peel the onion, cut into cubes and add to the mushrooms.

Add salt, add ground pepper and fry until golden brown.

Add flour, stir well and pour in cream or sour cream.

Simmer the whole mixture over medium heat for 10 minutes and turn off the stove.

This simple sauce is perfect for spaghetti, meat or potatoes. It can be used to make julienne and simply spread on sandwiches. If someone doesn't like the consistency of the chunky sauce, they can puree it using a blender.

Oyster mushroom sauce with sour cream and tomato paste

The oyster mushroom sauce with sour cream prepared according to this recipe simply melts in your mouth. Adding tomato paste to it will give the sauce a pinkish tint and tomato flavor. It will harmonize well with cereal porridges.

oyster mushrooms – 800 g;
sour cream – 300 ml;
onions – 2 pcs.;
green dill – 1 bunch;
tomato paste – 2 tbsp. l.;
salt;
ground black pepper – 1 tsp;
olive oil – 3 tbsp. l.;
dry white wine – 4 tbsp. l.

Cut fresh, peeled and washed oyster mushrooms into slices and add a little salt.

Place in a frying pan with olive oil and fry until all the resulting liquid has evaporated.

Peel the onion, cut into rings, combine with mushrooms and fry until the onion is soft.

Pour dry white wine into the pan, simmer for 5 minutes and add sour cream and tomato paste.

Mix everything well, add pepper, salt, cover and simmer over low heat for 5 minutes.

Open the lid and continue simmering for another 10 minutes.

Chop the dill and add to the sauce, stir, turn off the stove and let stand for 5 minutes.

Use a blender and grind the mixture until smooth.

Mushroom sauce from oyster mushrooms with sour cream and tomato paste will amaze you and your guests with its unusual mild taste. Although it does not have a pronounced mushroom aroma, it does have something more unusual and piquant.

Delicious oyster mushroom sauce with cream

For mushroom sauce from oyster mushrooms with cream, you need to grind raw mushrooms in a meat grinder. After all, we need to make a sauce, not oyster mushrooms stewed in cream.

oyster mushrooms – 400 g;
cream – 300 ml;
onions – 2 pcs.;
vegetable oil – 50 ml;
salt and pepper - to taste;
flour – 2.5 tbsp. l.

Peel and rinse the oyster mushrooms, mince them and fry in oil until golden brown.

Add flour, stir well until smooth and set aside.

In another frying pan, fry the diced onion until soft.

Combine everything together in one pan and simmer for 10 minutes.

Pour in the cream, salt and add ground black pepper to taste.

Stir well and simmer over low heat for 10 minutes until the mixture thickens.

Pour oyster mushroom sauce with cream into bowls or special sauce boats.

To make the dish look solemn, you can sprinkle it with any chopped herbs.

Oyster mushroom sauce for spaghetti with onions and herbs

Onions are an integral ingredient in oyster mushroom sauce. In order not to feel the onion in the sauce as a separate product, you should always chop it well. This will only enhance the aroma and taste of the mushrooms.

This oyster mushroom sauce recipe is perfect for spaghetti and will make it much more attractive and tastier.

oyster mushrooms – 400 g;
butter – 50 g;
sour cream – 200 ml;
onions – 2 pcs.;
water – 1 tbsp.;
dill and parsley - 4 sprigs each;
salt;
flour – 2 tbsp. l.;
ground black pepper – 1 tsp.

To prepare oyster mushroom sauce for spaghetti, you need to chop fresh mushrooms, add water and simmer for 30 minutes over low heat.

Place the mushrooms in a heated frying pan, add butter and simmer for 10 minutes.

Add salt and pepper, add onion cut into small cubes and fry over medium heat for 15 minutes.

Add flour, stir and add sour cream, cover and simmer for 10 minutes until thickened.

Pasta in a creamy sauce with fresh mushrooms and tomato slices is an ideal breakfast dish. Italian curly farfalle pasta in the form of bows or butterflies is very popular in the northern Italian provinces of Lombardy and Emilia-Romagna. According to various sources, the appearance of this paste is no less than 5 centuries old. Farfalle means butterfly in Italian. There are small, large, multi-colored and plain farfalle. Be that as it may, children love this pasta very much. In any case, it’s always easier to come up with a story to get the kids to eat breakfast.

Farfalle is a square of dough pinched in the middle. In the middle, the layer of dough is thicker, so this pasta is always a little more undercooked in the center, this is a feature. In addition, given the small thickness of the wings, during cooking you need to stir very carefully, or not stir at all. They simply break.

Farfalle, as a rule, has a smooth surface, so it holds liquid sauces less well. It is worth preparing sauce with large pieces, or very thick sauces. Alternatively, you can mix ready-made farfalle with vegetables, pieces of meat or mushrooms. However, thick, creamy sauces are fine - pasta in farfalle cream sauce is the best option.

Paste butterflies can often be found in a variety of colors. During the preparation process, the dough is colored with natural products: beets, spinach, egg yolk, carrots. There are also more exotic additives, for example, cuttlefish ink.

The cooking time should not be adjusted at your own discretion. You need to cook exactly as much as indicated by the manufacturer on the package. From my own experience, attempts to add or reduce time always lead to disastrous results.

Pasta in cream sauce today was made from farfalle, painted in five colors. Judging by the label, the following materials were used for coloring: spinach, tomatoes, oregano, beets, and cuttlefish ink. The recommended cooking time is 13 minutes. We chose creamy sauce with oyster mushrooms and cherry tomatoes as the pasta sauce.

Delicious pasta in creamy sauce.

Ingredients (2 servings)

Farfalle 250 g
Cherry tomatoes 10-12 pcs
Oyster mushrooms 150 g
Garlic 2 cloves
Parmesan 50 g
Olive oil 3-4 tbsp. l.
Cream (15-20%) 200-300 ml
Salt, black pepper, nutmeg, flour Taste

Oyster mushrooms are one of the few mushrooms that do not require significant heat treatment, this is important since pasta in cream sauce is an instant dish. They can be prepared in different ways, but, as a rule, this is not a long process. It is enough to simply fry or boil them for 5-10 minutes.
Multi-colored farfalle with oyster mushrooms and cherry tomatoes
For example, when we cook, we simply pour boiling water over the oyster mushrooms for a few minutes, and then fry them in oil.
Oyster mushrooms are one of the few mushrooms that do not require significant heat treatment
Multi-colored farfalle is no longer uncommon in our supermarkets, however, no one bothers to use one-color pasta. It is unlikely that you will feel the difference in taste between pieces of pasta of different colors; it is rather a matter of aesthetics and visual perception.
Multi-colored farfalle is no longer a rarity in our supermarkets.
Place a pan with 3 liters of water on the stove and add salt - about 15 grams. Usually they recommend 7-10 grams of salt per 1 liter of water and 100 grams of pasta. Here it is at your discretion.
Sort the oyster mushrooms, removing damaged mushrooms. Be sure to cut off the ends of the legs - they are tough and fibrous. Only the so-called petals should remain - oval-elongated caps. If the oyster mushroom petals are small, you can leave them whole. If they are large, you can cut them in half lengthwise.
Heat olive oil in a frying pan and let it heat until a characteristic smell appears. Peel the garlic cloves and crush them with a knife block. Fry the garlic in oil for 2-3 minutes, stirring constantly, then discard it. The purpose of garlic is to flavor the oil.
Heat olive oil in a frying pan and fry garlic
Fry the oyster mushrooms in the prepared oil over medium heat. Frying time is at your discretion. I fry for about 5-6 minutes, stirring. As soon as the oyster mushrooms begin to brown, I think that’s enough.
Fry the oyster mushrooms in the prepared oil over medium heat.
Transfer the fried mushrooms to a separate plate, and add 0.5 tsp to the remaining fat. flour, fry it. Next, gradually pour cold cream into the mixture of flour and fat, stirring vigorously and breaking up lumps. After the sauce boils, add a little salt and pepper and add a pinch of grated nutmeg. Let the sauce simmer for a few minutes. The thickness of the sauce should be like good sour cream - i.e. practically does not flow.
Transfer the fried mushrooms to a separate plate, and add 0.5 tsp to the remaining fat. flour, fry it
Throw the pasta into boiling water, mix gently and cook until done - time indicated on the package. Do not stir the pasta while cooking, as it may fall apart.
Throw the farfalle into boiling water, stir gently and cook until tender - time on the package
Add prepared oyster mushrooms to the sauce, stir and let the sauce warm up over low heat for 2-3 minutes.
Add prepared oyster mushrooms to the sauce, stir and let the sauce warm up over low heat for 2-3 minutes.
Carefully drain the finished pasta into a colander, or you can even fish it out of the pan with a slotted spoon. Place the pasta on the sauce and add the cherry tomatoes cut in half. Mix everything very carefully with a spatula, prying from below and transferring the pasta, otherwise the pasta in the creamy sauce will consist of fragments.