Mushroom pasta

It's a very simple recipe that I first made a few years ago when I was at home. But then, being two, it turned out to be a bit more complicated. This is the simplest option, it is not an original one, but it is my own interpretation, which I honestly like the most.

  • 250 gr pasta (I used farfalle)
  • 6-7 mushroom mushrooms
  • 1 medium-sized onion
  • 1 bunch of parsley
  • 3-4 strands of fresh basil or a teaspoon of dried basil
  • olive oil
  • salt, freshly ground black pepper

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION How to make mushroom pasta:

1. In a larger pot, boil about 500 ml of salted water and 2-3 tablespoons of olive oil (it will help the pasta not to stick together). After the water boils, add the pasta and let it boil according to the time mentioned on the package.

2. Cut the onion into small cubes and fry in 2-3 tablespoons of olive oil, with a little salt and a little pepper in a large pan.

3. Add the mushrooms cut into thin slices (or cubes, as desired - if they are smaller pieces, cook faster) and leave them on low heat, stirring regularly. Add the finely chopped parsley stalks and basil if dry. The fresh one is tastier if added near the end.

4. Add the pasta over the mushrooms as soon as they are cooked together with a pinch of the water in which they were boiled and leave them on low heat for about 10 minutes. We added salt if necessary, the rest of the parsley and basil if we chose to use fresh.

5. Sprinkle with grated cheese and serve.


Shimeji mushrooms with pasta

It's true that you don't take me out of mushrooms and yellows, but I don't refuse other types of mushrooms. The other day when I went shopping I found Shimeji mushrooms on offer, both white and brown, so I bought a casserole. In fact, I was convinced by a gentleman who bought them and told me a quick recipe: “ma'am, cut these mushrooms very little with a pair of scissors and then put them to cook with onion and garlic, beat two eggs and throw them over them. See what a good omelette comes out. " That's it, I thought, but when I got home, of course, I took others and didn't cook them that day. No stress, mushrooms like this stay in the cold for a few good weeks. They stayed with me for 3 days until I decided to cook them with pasta, more precisely Chinese noodles. I promised my husband that I would make them with pasta and I wouldn't break my word. :)

I did some research, not the other way around, but I said that there shouldn't be any preparation techniques that (for sure) I don't know and that I should do some groceries. Again, no stress Shimeji mushrooms they are cooked in the same way as Champignon, so they are not eaten raw because they have a slightly bitter taste. They are of Asian origin and the culture ones are either white or brown.

I can write you that the pasta turned out very good, if you feel like making a & # 8221 chinazarie & # 8221 try the recipe, it is made quickly and with simple ingredients (nothing out of the ordinary).

Shimeji mushrooms with pasta

Ingredients 2 servings of mushrooms with pasta:

  • 250g shimeji mushrooms
  • 250g noodles (I used some I received from Shan & # 8217 shi)
  • 40g butter
  • 1 small onion
  • 2 cloves of garlic
  • about 2-3 tablespoons of soy sauce
  • freshly ground pepper

How do we prepare Shimeji mushrooms with pasta?

Normally we should boil water for pasta. But we take care of the mushrooms at the beginning, the Chinese noodles boil very quickly so we prepare them at the end.

We cut the woody part of the mushrooms with a knife.

Heat the butter in a pan then add the chopped onion and let it cook for 2-3 minutes then add the mushrooms. Let them cook over high heat until the juice decreases, add the garlic, leave a little, maximum 1 minute.

Add the soy sauce, mix, if you can you can make the scheme made by the chefs you see on TV, ie mix without a spoon, move the pan in front and back and from time to time you throw them up, but not too high as you are left without them.

Quickly boil the pasta according to the instructions on the package and add them over the mushrooms. If you have a special tongs, take them directly out of the hot water and add them over the mushrooms. Stir again, season with fresh pepper. You don't need salt, the soy sauce is salty enough.

Served with confidence they are excellent very fragrant. Or so it seemed to me.

You can also try the recipe with pleurotus or mushrooms, I promise I won't be upset. Only if you do it someday with these fragrant mushrooms.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Recipes with mushrooms for diet

You can prepare many recipes with mushrooms for the diet without feeling guilty. Although their caloric content varies depending on the other ingredients you use, in general, mushrooms are easy alternatives that help you take care of your figure.

There are many different varieties of mushrooms. Most are characterized by their dense and fleshy texture. In fact, these are great options for preparing vegetarian recipes that require volume. Also, mushrooms are full of important nutrients.


Mushroom pasta. Delicious fasting recipe

You can eat delicious dishes without breaking the fast. We present you a delicious recipe for pasta with mushrooms, very filling and easy to prepare.

You need some ingredients that you definitely have at hand. You can also prepare this recipe with white sauce, replacing the tomato sauce with a sauce made of flour, water and white wine, when it is dissolved in wine.

The juice left by the mushrooms is extraordinarily tasty, so you can use it successfully to form a sauce to cover the pasta.

Here is the recipe for pasta with fasting mushrooms:

1 bag of penne pasta, without egg & # 8211 500 g of mushrooms & # 8211 2 small onions & # 8211 2-3 cloves of garlic & # 8211 1 can of tomato paste & # 8211 1 bunch of green parsley & # 8211 1 spoon with dried basil & # 8211 salt, pepper to taste & # 8211 oil

The first step is to put the penne pasta to boil in salted water, according to the instructions on the package.

Meanwhile, clean and wash the onion well and cut it into small pieces. Garlic should also be cleaned and finely chopped.

You need to clean the mushrooms, wash them and cut them into cubes. In a frying pan greased with a little oil, sauté the onion and garlic. When they start to turn golden, add the mushrooms and leave them for a few minutes, until they soften. Match with salt and pepper and add basil.

When all this is almost ready, add the tomato paste and let it boil until it starts to fall. Drain the pasta water and place them on a flat plate. Pour the mixture with mushrooms and sprinkle with finely chopped parsley. Pasta with fasting mushrooms is served hot.


Pasta with mushrooms and tomato sauce

For my sister's birthday, I ate some pasta with great tomato sauce at her. As our culinary barometer is dandelion and how she ate everything to the last sip, I took, of course, the recipe and put it into practice only a few days later.

I got the same effect, which is why I rush to attach it to the blog, for future reference. Besides being extremely tasty, it is also prepared ultra-fast, with ingredients we have around the house (except for the mushrooms which, according to my sister, must be raw, but as I didn't have them, I allowed myself to make this sacrilege and to defile the recipe with some preserved, but I solemnly promise that the following times to use the politically correct ones).

On the occasion of the famous Halloween, Ania received from Auri, who knows her a great amateur, a bag of pasta made of durum wheat semolina, cut into the cutest shapes of spiders, ghosts, bats, pumpkins and other scary and different colored appearances, which with cuttlefish ink, which with tomato sauce, which left so simple. The girl immediately wanted us to open the bag and play with them. But I managed to convince her that it would be nicer to save them for an occasion when our bellies can also enjoy. Well, here's your chance!

-500 g minced meat (beef, pork or mixture)

-600 g canned mushrooms

-800 ml broth (tomato juice)

-2 tablespoons dried basil (green I think would be even better)

Cut the onion into cubes and fry in oil. Add the minced meat, salt, pepper and basil and leave on the fire for a few minutes. Then add the wine and bay leaves and let it cool. Add the mushrooms and leave until cooked. Add the broth and let it drop a little again. Put the half-cooked pasta in the sauce next to a cup of the water in which they boiled and leave it on the fire to make friends with the sauce.


In a frying pan, heat a tablespoon of olive oil, then add the onion and garlic and leave them on the fire until they soften slightly. Add the mushrooms and spinach and cook until they start to soften. Add salt, pepper, oregano, basil, fennel seeds, paprika and mix well to combine the flavors. Pour the tomato juice and diced tomatoes into the pan and let it simmer for 15 minutes. Meanwhile, cook the pasta according to the instructions on the package. When they are cooked, drain them and add cheese and cream cheese over them, stirring carefully. Pour the sauce with mushrooms and spinach over the pasta and mix well until smooth. If you want, when serving pasta, you can add some Parmesan cheese on top, for a more appetizing look.

Cook creamy pasta with mushrooms for your dwarf and enjoy every smile he will reward you with!


Pasta salad with vegetables

A fresh snack made in two steps and three movements should always be in your recipe. Vegetable pasta salad is perfect for days when you don't have time to spend too much time in the kitchen.

For this recipe you need:

  • 200 grams of rifle paste
  • a bell pepper
  • 100 grams of cherry tomatoes
  • 50 grams of olives
  • 100 grams of grated Gruyere cheese
  • salt
  • pepper
  • olive oil
  • balsamic vinegar
  • fresh basil.

All you have to do for this recipe is cut all the vegetables and combine them with the cooked pasta, drained of water, in a large bowl. Grate Gruyere cheese on top of the composition, add salt, pepper, oil and balsamic vinegar to taste. Stir a few times and then garnish with fresh basil.

Another pasta recipe with vegetables that is worth trying right away is the one with mushrooms and pumpkin.


Pasta with mushrooms and tomato sauce

For my sister's birthday, I ate some pasta with great tomato sauce at her. As our culinary barometer is dandelion and how she ate everything to the last sip, I took, of course, the recipe and put it into practice only a few days later.

I got the same effect, which is why I rush to attach it to the blog, for future reference. Besides being extremely tasty, it is also prepared ultra-fast, with ingredients we have around the house (except for the mushrooms which, according to my sister, must be raw, but as I didn't have them, I allowed myself to make this sacrilege and to defile the recipe with some preserved, but I solemnly promise that the following times to use the politically correct ones).

On the occasion of the famous Halloween, Ania received from Auri, who knows her a great amateur, a bag of pasta made of durum wheat semolina, cut into the cutest shapes of spiders, ghosts, bats, pumpkins and other scary and different colored appearances, which with cuttlefish ink, which with tomato sauce, which left so simple. The girl immediately wanted us to open the bag and play with them. But I managed to convince her that it would be nicer to save them for an occasion when our bellies can also enjoy. Well, here's your chance!

-500 g minced meat (beef, pork or mixture)

-600 g canned mushrooms

-800 ml broth (tomato juice)

-2 tablespoons dried basil (green I think would be even better)

Cut the onion into cubes and fry in oil. Add the minced meat, salt, pepper and basil and leave on the fire for a few minutes. Then add the wine and bay leaves and let it cool. Add the mushrooms and leave to cook. Add the broth and let it drop a little again. Put the half-cooked pasta in the sauce next to a cup of the water in which they boiled and leave it on the fire to make friends with the sauce.


Pasta with mushroom sauce

It may not look extremely appetizing (it really doesn't look appetizing, that's the truth), but the mushroom sauce with cream is one of my favorites. I would eat it the next day (I eat once every 6 months, there are too many things I would eat the next day), empty, with polenta, pasta, meat, fresh pita, baked peppers , with broccoli or Telemea cheese. The best possible mushroom sauce with cream is, for me, the mushroom sauce. As I don't always have fresh or at least frozen mushrooms, but I always have dried mushrooms in the house, I cheat and make mushroom sauce and dried and rehydrated mushrooms.

How did I proceed? First I put a handful of dried mushrooms in lukewarm water.

I chopped two sprigs of green onion and one of garlic. I soaked them in a thick-bottomed pot with a little oil over low heat.

I peeled 7-800 grams of mushrooms. In the sense that I rubbed them lightly with a dry cloth and an unused dish sponge.

I cut the mushrooms. One part in lamle, one part in quarters. While the slices soften and seem to dissolve in the sauce, the quarters help me see that it is a sauce made from mushrooms. I put the mushrooms in the pot, over the onion and garlic soaked well.

I poured the rehydrated mushrooms, along with the water from them (which I passed through a strainer) into the pot, over the mushroom.

I let it boil, I put a third of the contents of the pot in the blender and mixed on high speed. I put 150 grams of cream, 100 milliliters of cold water and two yolks over the blender sauce and mixed again.

I poured the sauce from the blender into the pot over the mushrooms left there. I let it simmer for 10 minutes, seasoned with salt and pepper, stirred and turned off the heat.

I grated a little nutmeg in the sauce and added a handful of green onions, whole green garlic and parsley leaves to the mixture. I put a lid on the pot.

That was about it.


Pasta with mushrooms and parmesan panna cotta

(P) I have been following this blog with interest and great pleasure for a long time. He made me want to and gave me ideas of goodies many times, and now I have the honor to have my name appear here. It's been 10 years since he inspired people, 10 years of delicious recipes, 10 years of passion. There are things that disappear over the years, or that lose their intensity in places, such as some traditions, from generation to generation. But not passion. And in another 10 years there will be other enthusiastic young people for whom the most important room in the house is the kitchen. At the risk of sounding cliché, I think the passion knows no age, no geographical area, no limits.

As an anniversary recipe for this blog, and because it made me think about the way Adi passed on to us the passion for cooking and sharing food, I chose to cook the first recipe posted 10 years ago here, in my vision. I was also inspired by the Nokia Mobile campaign, #Unite #ForLove, if we keep talking about why we move.

I love mushroom pasta. No matter what I do, I always put mushrooms. In this recipe I put them in several forms, even.

First of all, I made parmesan panna cotta. I heated on low heat 60 milliliters of fat cream for cooking with a cube of butter. After the butter melted, I added 70 grams of finely grated Parmesan cheese.

I mixed well until it melted. I did this on a very low heat, not to boil, then I added an egg yolk and mixed vigorously, until I obtained a homogeneous cream.

I let it cool until I prepared the rest.

Next I made a cream of pleurotus mushrooms, for which I used 200 grams of mushrooms, cut into pieces, an onion, 4-5 cloves of garlic. First I hardened the onion and garlic in butter, then I added the mushrooms.

I stirred them for a few minutes, seasoned them with freshly ground pepper, salt, some thyme, then I put 100 milliliters of water and let them simmer until they softened.

Towards the end, I added half a small glass of liquid cream and left them for another minute. Then I turned off the heat and let them cool for 2-3 minutes.

They are good to eat and so, they have made me very hungry already, but I took the blender and made pasta cream. There was no need to add anything, but, final touch, I added a little spice with ground black truffles, a souvenir obtained from Italy. But it is not necessary at all, the pleurotus mushrooms are delicious anyway.

After I finished the mushroom cream, I boiled a “bunch” of wholemeal spaghetti and in the meantime I started with the sauce. I hardened some garlic pieces in butter, then added some chopped mushrooms again. I let them cook for 2 minutes, seasoned, then poured 100 milliliters of liquid cream and lowered the heat. I added 50 grams of gorgonzola and nutmeg powder.

I cooked on low heat for a little longer, until the sauce was homogenous, then I added the cooked pasta, and, 1 minute later, I turned off the heat.

I used a deep plate, because I whipped starting with the mushroom cream, over which I put the pasta, then the parmesan panna cotta. In addition to so much intense cheese and mushrooms, I added dried tomatoes, initially in shape, but you should know that they go great with pasta.

What a pleasure it was for me to prepare this plate, like all the others. And I don't even realize when time passes, when I'm in the kitchen. I'm already thinking about what to cook tomorrow, and that's just to make sure I have the right fridge, because the ideas are a lot! I think that's how I realize it's passion in the middle, otherwise I don't know. It is said that time passes quickly, that's right, but when you do something you like so much, it really flies.

When you have finished eating, take a look at the Nokia Mobile Facebook page and tell the people there what moves you and who supports your passion, you might be left with a Nokia 8 smartphone.