Kitchen appliances and utensils: cooker, frying pan with a lid, knife, cutting board, spoon / fork, cooking spatula, 4 liter pan, colander, measuring cup, kitchen scale, serving plates.
Ingredients
Pasta (any, from durum wheat) | 400 g |
Olive oil | 1-2 tbsp. l |
Champignon mushrooms) | 400 g |
Bow | 2 pcs. (medium size) |
Butter | 30-40 g |
Cream 20% | 250 ml |
Cream 10% | 200 ml |
Salt | taste |
Ground black pepper | taste |
Provencal herbs | 2 tsp |
Hard cheese | 100-150 g (for decoration) |
Greens for decoration (parsley) | 5-6 branches |
Step cooking
- To start, prepare all the products, weigh and measure how much is needed. Peel two medium-sized onions, rinse them well under running water. And then chop finely on a cutting board.
- Wash the champignons. Separate the caps from the legs. Legs are not needed for this recipe. Note - put the mushroom legs in a plastic bag and put in the freezer, maybe later you will want to make soup or any other dish where mushrooms are needed. Mushroom caps should be even, if there is peeling, then pull off the peel. Cut the mushrooms into very thin slices.
- Place a frying pan on medium heat. Put 30-40 g of butter in a pan and wait until it is completely melted.
- If the butter has melted, send finely chopped onions to the pan and fry, stirring constantly, until translucent. The onion should become soft, but not particularly fried.
- Now add mushrooms to the pan. Fry over medium heat.
- After a while, the mushrooms let the juice go, and then you can put a large pot on the fire. For every 100 g of dry pasta there should be at least 1 liter of water. That is, to cook 400 g of pasta, put 3.5-4 liters of water on the stove. Salt at least 1 tsp. salt per liter of water.
- While boiling water for pasta, reduce the heat a little under the sauce and cover. Do not forget to open the pan periodically and stir. Stew mushrooms in this way for at least 15 minutes. It is best to focus on the “juice” that the mushrooms let out as soon as it leaves - this is a signal to move on to the next stage. Add cream to the mushrooms and onions, first those that are fatter - 20%, mix, let it boil, and then 10%.
- Salt and pepper the sauce, and then add 2 tsp. mixtures of provence herbs. Mix everything thoroughly. Boil the sauce for about 5-7 minutes over low heat without closing the lid.
- At this time, water for pasta should boil: cook as much as indicated on the package. Also pour in pasta 1-2 tbsp. l olive oil so that they do not stick together. Ready pasta should be a little solid, with a slight hint of undercooking (with a touch of light!). Drain the pasta through a colander and mix well. Since you are preparing the sauce, you don’t need to add anything else. By the time the pasta is ready, the sauce will be out.
- The sauce is ready, pasta is ready, proceed to the design of the dish: grate cheese on a fine grater, rinse the greens. On a separate serving plates, lay the pasta, pour the sauce with mushrooms, sprinkle with grated cheese and garnish with parsley sprigs. Beauty! Enjoy your meal!
Video recipe
In order to get answers to your questions during the preparation of this dish, watch the video recipe. Everything is explained in it very simply and in detail, but without unnecessary details. Good luck with your viewing.
Macaroni in general is a favorite dish of children, and even with a delicious and delicate creamy sauce with mushrooms, they will simply not be torn off the plates. Yes, and adults too. Be careful, mushrooms are not recommended for children under 6 years of age (due to high fiber levels and the threat of toxin poisoning). True, champignons are an exception to the rule, because they can only be grown artificially, and it is difficult to mix them with other mushrooms.