Ceps cooked in a creamy sauce

Creamy sauce with a delicate taste will go well with dishes of mushrooms, meat, pasta, risotto and noodles. Ceps in cream sauce are especially appreciated. These delicious and fragrant gifts of the forest cannot be compared with any other type of mushroom. The two main ingredients: porcini mushrooms and cream sauce, will only complement each other, add tenderness, juiciness and amazing flavoring shades.

For the proposed recipes for cooking porcini mushrooms in a creamy sauce, only fresh fruiting bodies should be used, with no signs of long-term storage or spoilage. Mushrooms should be cut into small cubes to make a sauce, or chopped with a grater with large holes.

Porcini mushrooms with chicken breast in a creamy sauce: a recipe for a delicious dish

To cook chicken with porcini mushrooms in a creamy sauce, it is best to take chicken breast. The combination of these basic ingredients will make the dish incredibly tasty and aromatic.

• 500 g of mushrooms;
• 1 chicken breast;
• 2 heads of white onion;
• 100 ml of chicken stock;
• 150 ml cream;
• Salt to taste;
• Vegetable oil - for frying.

Try to cook the breast with porcini mushrooms in a creamy sauce, following the detailed description. This approach will help every housewife to correctly complete all the processes.

Spaghetti or pasta with porcini mushrooms in a creamy sauce: a simple recipe

Spaghetti or pasta made from durum wheat also goes well with mushrooms and sauce. Prepare spaghetti with porcini mushrooms in a creamy sauce for dinner - a simple recipe that does not cost much.

• 500 g of mushrooms;
• 350 g of spaghetti (pasta);
• 4 cloves of garlic;
• 30 g butter;
• 400 ml cream;
• 70 ml of dry white wine;
• 50 g of hard cheese;
• 2 onion heads;
• Vegetable oil;
• Salt to taste;
• 2 sprigs of basil.

Pasta cooked with porcini mushrooms in a creamy sauce is an excellent option for an independent dish for the whole family.

1. Peel, rinse and chop the mushrooms in small pieces.
2. Peel the onion, cut into cubes and fry in butter with the addition of vegetable until light brown.
3. Combine the mushrooms with onions and fry the whole mass for 10 minutes over high heat.
4. Salt to taste, pour in the wine, let it boil and cook for 5 minutes. before the evaporation of alcohol.
5. Add cream, stir and simmer for 5 minutes.
6. Grind the garlic and basil, grate the cheese and add everything to the sauce.
7. Boil for 5-7 minutes. over low heat and add salt to taste.
8. Boil the spaghetti according to the instructions on the packaging, fold it into a colander and rinse.
9. Sprinkle 2-3 tbsp. l vegetable oil, mix and add to the creamy sauce.
10. Warm the whole mass over low heat for 1-2 minutes. and serve hot on the table, not allowing the dish to cool.

Fettuccine pasta cooked with porcini mushrooms in a creamy sauce

Fettuccine pasta, cooked with porcini mushrooms in a creamy sauce, is guaranteed to appeal to everyone who appreciates exquisite combinations.

• 400 g of pasta;
• 500 g of mushrooms;
• 70 g of butter;
• 300 ml cream;
• Salt and ground black pepper to taste.

Even a novice in the kitchen can cook pasta fettuccine with porcini mushrooms in a creamy sauce if she uses a step-by-step description.

1. The paste is boiled until half-cooked, reclines in a colander.
2. Mushrooms after preliminary preparation are cut into pieces and fried in vegetable oil until golden brown.
3. Add butter, cream and paste, mix and stew for 5 minutes.
4. Pour salt to taste and ground pepper, mix and stew for another 5-7 minutes. over low heat.
5. Served with a light vegetable salad and white wine.

Tagliatelle with porcini mushrooms and garlic in a creamy sauce

Tagliatelle pasta, cooked with porcini mushrooms in a creamy sauce, is ideal for unexpected guests. Cooking such a dish is quite simple and fast.

• 500 g of pasta;
• 500 g of mushrooms;
• 300 ml cream;
• 6 tbsp. l olive oil;
• 2 onions;
• 3 cloves of garlic;
• Salt to taste;
• 150 g of parmesan.

Homemade pasta with porcini mushrooms in a creamy sauce turns out to be tender and hearty, with a creamy taste.

1. Peel the mushrooms, wash, cut into cubes and fry in oil until golden brown.
2. Peel onion and garlic, chop into cubes and send to mushrooms.
3. After the onion is browned, pour in the cream, salt and stew for 10 minutes.
4. Boil the pasta until half ready in a large amount of water, throw it in a colander.
5. Drop a few drops of olive oil so that it does not stick together and combine with mushrooms and sauce.
6. Simmer for 5-7 minutes, with constant stirring.
7. Put in a large dish and crush with grated cheese.

Pappardelle with porcini mushrooms and cheese in a creamy sauce

Pappardelle pasta cooked with porcini mushrooms in a creamy sauce will turn a family feast into a small feast.

• 400 g of mushrooms;
• 2 onions;
• 3 cloves of garlic;
• 350 pasta;
• 100 g of hard cheese;
• 300 ml cream;
• According to 2 tbsp. l butter and olive oils;
• Salt and black pepper - to taste;
• 3 tbsp. l chopped parsley.

A novice housewife will be able to cook porcini mushrooms in a creamy sauce with pappardelle paste if she uses the detailed description of the recipe.

1. Peeled mushrooms are chopped with a thin straw and fried in butter and olive oil until golden brown.
2. They are salted and pepper to taste, garlic and onion, diced, is added, mixed and fried for 10 minutes.
3. The paste is boiled until half ready, reclines in a colander and washed.
4. It is added to mushrooms with onions, cream is poured, grated cheese is added, and the whole mass is stewed for 15 minutes. over low heat.
5. The fire is turned off, pasta with mushrooms sprinkled with parsley and immediately served to the table.

Beef or veal with porcini mushrooms in creamy tomato sauce

Beef with porcini mushrooms in a creamy sauce is usually prepared for the festive events. Although the dish is prepared quite simply and quickly, the taste is excellent.

• 500 g of mushrooms;
• 700 g of boiled beef;
• 400 ml cream;
• 3 onion heads;
• 300 ml of meat broth;
• 150 ml of white wine;
• 70 g of tomato paste;
• 2 tbsp. l Dijon mustard;
• Salt to taste;
• According to 2 tbsp. l wheat and corn flour.

1. Pour wheat flour into an enameled pan, put the beef cooked until tender, cut into small pieces.
2. Add the peeled and sliced ​​mushrooms, add the broth, tomato paste, add salt to taste and mustard.
3. Stir and simmer over low heat for 30 minutes.
4. Beat flour with cream, pour into a frying pan and simmer until thickened, regularly stirring the mass.
5. Pour the sauce into the pan, mix, add herbs, simmer for 5 minutes. and serve in portioned plates, laying on the side dish, for example, boiled potatoes or buckwheat.

According to this recipe, you can also cook veal meat with porcini mushrooms in a creamy sauce, the taste will not suffer at all, it will be even more tender.

Pork with porcini mushrooms in a thick creamy sauce

Pork cooked with porcini mushrooms in a creamy sauce is very tasty. Thick creamy gravy with pieces of meat and mushrooms will not leave anyone indifferent.

• 700 g of pork;
• 500 g of mushrooms;
• 500 ml cream;
• 3 cloves of garlic;
• Vegetable oil;
• 3 onion heads;
• Salt and ground black pepper to taste.

1. Pork is cut into oblong slices and fried in oil over medium heat for 15 minutes.
2. Onions are chopped into cubes and added to the mushrooms, fried for 7-10 minutes.
3. After preliminary cleaning, the mushrooms are cut into cubes and separately fried in oil until golden brown.
4. Mushrooms combine with meat and onions, mix thoroughly and pour in the cream.
5. The whole mass is salted, pepper and stewed with constant stirring for 20 minutes.
6. Finely chopped garlic is added and continues to simmer over low heat for another 10 minutes.
7. Serve with boiled potatoes or crumbly rice.

Turkey or rabbit with porcini mushrooms in creamy wine sauce

Take the turkey or rabbit meat to cook the next dish. Turkey with porcini mushrooms in a creamy sauce or rabbit is an amazingly tasty and nutritious dish for all family members. The difference is that rabbit meat can be cooked directly with bones, while turkey meat can be cooked without bones.

• 700 g of turkey or rabbit meat;
• 200 ml of broth;
• 400 g of mushrooms;
• 200 ml of dry white wine;
• 300 ml cream;
• 40 g butter;
• 3 tbsp. l wheat flour;
• 1 tbsp. l lemon peel;
• 2 onion heads;
• 3 sprigs of thyme;
• 1/3 tsp ground nutmeg;
• Vegetable oil;
• Salt to taste;
• Parsley greens.

Turkey or rabbit with porcini mushrooms in a creamy sauce is prepared in stages. The culinary specialist can cope with the preparation without practical experience, if she adheres to the description.

1. Peel the onion, cut into cubes, wash the meat and cut into pieces of arbitrary shape.
2. Heat the pan, pour oil and fry the meat over medium heat until golden brown.
3. Place the rabbit or turkey meat in a separate plate, and pour onion and chopped thyme into the pan.
4. Fry for 5 minutes, add mushrooms prepared for frying, previously chopped into cubes.
5. Fry for 15 minutes. over medium heat and pour in flour, mix.
6. Add butter, allow to melt and fry for 5-7 minutes.
7. Pour in wine, mix and evaporate over medium heat to half, about 10 minutes.
8. Pour in the broth, add cream, nutmeg, lemon zest and salt to taste, mix.
9. Introduce turkey or rabbit meat and simmer for 40 minutes under a closed lid.
10. When serving, sprinkle the dish with chopped parsley. Serve with any side dish and with a salad of fresh vegetables.

Risotto cooked with porcini mushrooms in a creamy sauce

Risotto cooked with porcini mushrooms in a creamy sauce is an excellent option for a hearty meal. The combination of cream, mushrooms, rice, cheese and spices add a special piquant note to the dish and an amazing aroma.

• 1 tbsp. rice;
• 400 g of mushrooms;
• 2 onion heads;
• 3 cloves of garlic;
• 200 ml cream;
• Water;
• 100 g of hard cheese;
• 1 pinch of caraway, thyme and fennel;
• Shredded parsley and dill;
• Salt and sugar - to taste;
• Olive oil - for frying;
• ¼ pod of chili and 1 tbsp. l Provencal herbs.

1. Peel the onion, cut into cubes, cut the mushrooms after preliminary cleaning, cut the garlic cloves with a knife and fry everything at once in oil for 15 minutes.
2. Pour the washed rice, fennel, caraway seeds and thyme several times, gently mix with the whole mass and fry for several minutes, making sure that the rice does not burn.
3. As soon as the whole fry becomes golden, pour in enough water to cover the entire mass.
4. With a lid closed, simmer the risotto over low heat until almost done.
5. Pour in cream, salt, pour sugar to taste, provencal herbs and chopped small cubes of chili.
6. Simmer for 10-15 minutes, sprinkle with grated cheese and mix.
7. Leave on low heat for another 5 minutes. and serve.

Delicious noodles with porcini mushrooms in a creamy sauce

Having prepared noodles with porcini mushrooms in a creamy sauce, we get a delicious and satisfying family dinner. The dish can be decorated with green leaves of parsley.

• 500 g of noodles;
• 700 g of mushrooms;
• 4 cloves of garlic;
• 400 ml low-fat cream;
• 2 tsp Italian herbs;
• Salt to taste;
• A few twigs of green parsley;
• Butter.

1. Peel, wash and chop the mushrooms in cubes, melt a little butter in a pan and fry until golden brown.
2. Add chopped garlic, Italian herbs, salt to taste and cream.
3. Stew for 5 minutes, and while the sauce is stewed, boil the noodles until half cooked.
4. Put it in a sauce with mushrooms, simmer over low heat for 10 minutes. Serve to the table in portioned dishes, garnished with parsley leaves, adding also a cut of fresh vegetables.