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Spaghetti with mushrooms in garlic sauce

Spaghetti with mushrooms in garlic sauce



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The pasta is boiled in boiling salted water, according to the recommendations on the package. When they are ready to cook, the spaghetti is strained, rinsed and left in a strainer to drain.

While the spaghetti is boiling, peel the mushrooms and filaments, wash, slice and lightly fry in 100 grams of butter and two tablespoons of sunflower oil.

Peel an onion, wash it, cut it into juliennes and add it to the pan with the mushrooms.

Wash the peppers, clean the stalks and seeds, cut the julienne and add to the pan with the other vegetables. Add 100 ml of water and let the vegetables simmer until they penetrate and reduce the water and liquid left by the mushrooms.

When the vegetables have penetrated and the liquid has dropped, add the cherry tomatoes, washed and halved beforehand. Leave the pan on low heat, simmered for another 3-4 minutes.

Meanwhile, peel the garlic cloves, grind and mix with the salt, until they bind a little, like a mayonnaise. Add the olive oil and continue mixing. Finally, add the cream, sprinkle with pepper and mix the sauce.

Spaghetti well drained of water put on a plate, pour the garlic sauce, mix and add the low mushrooms with pepper. Serve immediately.


Spaghetti with tomato sauce, capers and mushrooms

Peel a squash, grate it and cook until the sauce thickens a little.


Put the drained mushrooms,

and simmer together for 5 minutes.

Add the finely chopped garlic,


and leave on the fire for another 5 minutes.

Place the cooked pasta over the prepared sauce according to the instructions on the package.


Cream sauce: secret recipes for spaghetti

Pasta or spaghetti is, as we all know, the most famous and popular Italian dish.

They are served at the table with various spices.

The most recommended spaghetti sauce is creamy.

It is simple and easy to cook.

It was first made in France.

Seasoning-pouring is universal and suitable for fish, meat, seafood, vegetables, pizza and of course the spaghetti mentioned above.

Below we offer a variety of recipes for creamy spaghetti sauces.

They are based on bold cream.

It is best to take an average fat of 20%, they are the most suitable.

The dishes prepared with this sauce are distinguished by sensitivity and lightness.

ingredients Number of
cream (thicker) & # 8211 250 ml
unt & # 8211 50 grams
garlic & # 8211 a prong
sare & # 8211 for taste
chopped parsley & # 8211 three tablespoons
black pepper & # 8211 for taste
Cooking time: 30 minutes Calories per 100 grams: 142 Kcal
  1. Melt the butter on the stove (low heat).
  2. Add cream and cook for five minutes.
  3. Cut the parsley.
  4. Cut the garlic.
  5. Add the garlic and parsley to the cream, stirring.
  6. Add salt to the boil and remove immediately.

Videotape will demonstrate the whole process of making this recipe simple:


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1. Finely chop the onion and put it in the olive oil.
2. When this is copper, add the mushrooms and crushed garlic.
3. Let them simmer for 5 minutes. Quench them with white wine and let them boil until the sauce is reduced by half.
4. Now you need to add water and cream. Leave it on the fire for about 10-15 minutes.
5. At the end add basil, salt and pepper to taste.

The delicate taste of this mushroom souce it will delight your taste buds and make your rest of your senses vibrate. Put it directly over the food or add the food over it in the pan!


Do you like PDO pasta? Then you should also try the spaghetti version with red wine, oil and garlic.

This recipe is called AOV - Spaghetti con Aglio, Olio e Vinno Rosso, being somewhat related to the famous PDO (Aglio, Olio e Peperoncino).

Ingredients (for 2 servings):

200 grams of spaghetti
1 bottle of red wine
60 ml of olive oil
2 cloves garlic, sliced
1 tablespoon chopped parsley
salt and pepper
grated parmesan for serving

Method of preparation

In a pot, put 500 ml of red wine, filling with water to get the amount needed for boiling pasta (usually 1 liter of liquid per 100g of pasta). Add plenty of salt and bring to a boil. Add the spaghetti, and 2 minutes before it is ready (depending on the time indicated on the package), turn off the heat and strain them.

Meanwhile, put the olive oil in a large enough pan and lightly brown the garlic. 2-3 minutes, no more, so as not to change color. Add 100ml of red wine along with the olive and garlic oil, and then, immediately, the pasta.

Leave them on the fire until the red wine emulsion becomes very liquid and is absorbed by the pasta (2-3 minutes).

Season with salt, pepper and parsley.

Serve with grated Parmesan or pecorino cheese!

Tips

These spaghetti with red wine, oil and garlic can be served in Aperitivo (that "glass" that Italians love to drink before dinner) and in this case, are served in small cups or bowls, or as a main course for breakfast. or dinner.

In Aperitivo, they can be served right next to a glass of red wine used for their sauce. We even used an Italian wine, Valpolicella, a red wine from the Verona area absolutely delightful.

Our recommendation

If you really like PDO pasta, you can prepare pasta in the same way as in the Spaghetti recipe with red wine, oil and garlic for a little diversification.


Spaghetti with mushrooms

Who doesn't like spaghetti ?! Even my little girl has fun eating them. Here is a simple recipe, when the time given to dinner is not exactly a priority.

Ingredients

  • 400 grams of whole spaghetti
  • 500 grams of Champignon mushrooms
  • an onion
  • 3 cloves of garlic
  • 200 ml of cream or 300 ml of broth when fasting
  • thyme
  • oregano
  • parsley and larch leaves
  • salt and pepper
  • a tablespoon of olive oil

Method

Step 1

Cut the onion into small pieces and put it in a saucepan with a little water, so that it is at the same level, under the lid. (no oil, yes?)

Step 2

Wash the mushrooms, cut them into rounds and add them over the glass onion, stirring gently with a wooden spoon. No extra water is needed because they will leave.

Step 3

Put the whole spaghetti to boil, according to the instructions on the package. About 11 minutes, I don't like al dente.

Step 4

When the mushrooms have dropped a little, add the crushed garlic and spices. When they are ready, take them off the heat and add the cream, mix well. After they have cooled a little, add the olive oil.

Step 5

I put the spaghetti on the plate, with mushrooms on top, and sprinkled the chopped parsley and larch leaves.


Video: Μακαρονάδα με σάλτσα μανιταριών. Άκης Πετρετζίκης (August 2022).