Recipes for cooking spaghetti with porcini mushrooms (with photo)

Spaghetti with porcini mushrooms has a high nutritional value and can be served as a main course for lunch. For dinner, this dish should not be used, because it is very high-calorie and not too useful for the human digestive system.

A recipe for cooking spaghetti with porcini mushrooms can be found on this page, which offers a variety of ways to cook this dish. You can use a variety of sauces and ingredients. Be sure to look at the step-by-step recipe for spaghetti with porcini mushrooms with a photo that illustrates all the stages of culinary processing of products.

Spaghetti with porcini mushrooms in a creamy sauce

Ingredients:

• Ceps 400 g
• 2 cloves of garlic
• Olive oil 40 ml
• Cognac 50 ml
• White dry wine 80 ml
• Cream 60 ml
• Spaghetti 500 g
• Parsley 10 g
• Salt pepper

Cooking time - 30 min.

Spaghetti with porcini mushrooms and leek

Ingredients:

• Fresh-frozen porcini mushrooms - 400 g
• Leek - 100 g
• Parsley - 1 bunch
• Spaghetti - 200 g
• Olive Oil - 50 ml
• Thyme - 1 sprig
• Garlic - 3-4 cloves
• Cognac - 100 ml
• Chicken broth - 170 ml
• Cream 33% - 300 g
• Parmesan - 120 g
• Truffle Oil - 30 ml
• Salt pepper

Cooking time: 45 min. Blanch the white mushrooms for 5 minutes, cool and cut into large cubes. Finely chop the leek. Have parsley to separate the leaves. In olive oil, lightly fry porcini mushrooms with thyme, garlic and leek. Pour cognac, evaporate, add chicken stock and cream and simmer all together until the sauce thickens slightly.

Cook the spaghetti according to the instructions on the packaging, drain the water, mix with mushroom sauce, pouring grated parmesan.

Salt and pepper. When serving spaghetti with porcini mushrooms and onions, sprinkle leek with truffle oil and garnish with parsley leaves.

Spaghetti with porcini mushrooms and spinach.

Components:

• Ceps - 300 g
• Olive Oil - 30 ml
• Thyme - 2 branches
• Garlic - 2 cloves
• Cognac - 30 ml
• Cream - 400 ml
• Spinach - 300 g
• Spaghetti - 400 g
• Cherry Tomatoes - 200 g
• Salt pepper

Cooking time: 25 min.

Porcini mushrooms cut into cubes and fry in olive oil with the addition of thyme and garlic. Pour cognac, evaporate. Add a little water and cream, evaporate a little more. Put spinach and boiled spaghetti, mix and lightly warm. Add salt and pepper to taste. Add cherry tomatoes, cut into 4 parts, mix everything and put in plates.

Spaghetti Geneva-style.

Structure:

• spaghetti - 300 g
• butter - 150 g
• porcini mushrooms - 100 g
• sauce - 500.

Dip spaghetti into boiling salted water and cook for 10-15 minutes, stirring occasionally. Then lay in a colander and mix with melted butter.Separately, prepare the Bechamel sauce of fresh mushrooms, sliced ​​and dipped in butter. Mix boiled and chopped mushrooms with spaghetti, pour over the cooked sauce and mix, then bake in the oven. Serve hot on the table.

Spaghetti with porcini mushrooms.

Time for preparing: 35 min

Servings Per Container: 4

Ingredients:

• 0.5 kg spaghetti
• 3 cups porcini mushrooms
• 3 tomatoes
• 2 eggs, 0.5 cups grated cheese
• 1 tbsp. a spoonful of butter
• 2 tbsp. tablespoons of cream
• salt to taste

Wash the tomatoes and mushrooms, cut into thin slices, mix and simmer until soft in butter. Mix the eggs with cream, pepper, salt and pour into the mushroom mixture. Stir the mixture with constant heating, not bringing to a boil. Boil spaghetti in water without salt, recline in a colander and then mix with the mushroom mixture.

Spaghetti with porcini mushrooms in cognac sauce.

Structure:

• Ceps 150 g
• Olive oil 80 ml
• Garlic 1 clove
• Thyme 3 g
• Spaghetti 300 g
• Cognac 70 ml
• Cream 80 ml
• Parmesan 50 g
• Parsley 10 g
• Salt pepper

Cooking time - 30 min.

Prepared and pre-boiled porcini mushrooms cut into medium cubes and fry in olive oil with the addition of garlic and thyme until golden brown. Boil spaghetti until cooked in a large amount of salted water. Pour cognac into the pan to the mushrooms and boil for a couple of minutes. Pour in the cream and boil until thickened. Add salt and pepper to taste. Add spaghetti and grated Parmesan to the pan with mushrooms, mix, put on plates and garnish with parsley.