This delicious mushroom pasta sauce recipe is made with mushroom, a sauce, and a bechamel sauce that will not leave any of your diners indifferent and everyone will want to try it. With the mushroom pasta sauce recipe, you will give life to any type of Italian dish you want to prepare, be it short, long, or stuffed pasta, so it will undoubtedly help you give it a special touch and create a magnificent dish with the easy mushroom sauce without complications.
As in RecetasGratis, we want to teach you everything we know so that you do not miss any of the flavors of all the preparations that exist on the planet, in this case, you are going to learn a delicious mushroom pasta sauce recipe.
Are you anxious, irritated, or do you find yourself getting sick easily? Including the right ingredients in your diet can make you calmer and healthier. Foods such as mushrooms, for example, have anti-stress and immunity-promoting properties. Also, they are a great source of protein.
To make use of these benefits, check out a recipe for pasta with mushroom sauce below.
Ingredients For Mushroom Pasta Sauce Recipe
|Tomato sauce, tomato paste, or chopped tomatoes||1 cup|
|Minced garlic or Dehydrated garlic||1 large clove or 1 teaspoon|
|Fresh or dried thyme||1 teaspoon|
|Chopped fresh mushrooms (shiitake, Shimeji, Paris, Portobelo, etc.)||1 cup|
|Extra virgin olive oil|
|Chopped fresh parsley||To finish|
Preparation of mushroom pasta sauce recipe:
Cook the noodles according to the package instructions. While the pasta cooks, prepare the sauce, sauteing the garlic in a little oil over low heat until the aroma is released.
Add the mushrooms and season with a pinch of salt and stir well until the mushrooms wilt and are moist. Add the thyme and cook for another minute. Add the tomatoes and, if necessary, a little of the pasta cooking water. Cook for about 5 minutes to get the flavor.
Adjust the salt to taste. Add the pasta to the saucepan and turn off the heat, stirring well to incorporate the sauce into the pasta. Serve with a drizzle of olive oil and chopped parsley.
Mushroom Pasta Sauce:
|Big Onion or Egg||¼ unit|
|dry white wine||2 ounces|
|Bechamel sauce||200 milliliters|
|Ground black pepper||1 pinch|
How to make Mushroom Pasta Sauce:
The first thing we have to do to prepare this mushroom sauce for pasta is to get all the ingredients ready.
Next, chop the mushrooms and ham. The mushrooms can be filleted or cut into small pieces, it depends on how you prefer to feel them in the pasta sauce.
Then blend the onion and celery. Strain and reserve the juice.
Then sauté the ham and mushrooms with butter in a pan wide enough to make the sauce.
Then add the white wine and let reduce by half the mushroom sauce easily. Then add the onion and celery juice and cook for 5 minutes over high heat.
Finally, we add the béchamel sauce and add salt and pepper. And ready! Now you can enjoy the mushroom sauce for pasta and accompany any type such as potato gnocchi or meat rolls in the sauce.
Spaghetti with Mushroom Pasta Sauce Recipe
Pasta experts say that liquid and creamy sauces are the most suitable to accompany long pasta, while short ones go better with those based on dumplings such as Bolognese sauce or ragout. Maybe that’s why this Spaghetti with mushroom pasta sauce recipe is so spot on.
Personally, I think that one thing has nothing to do with the other and that the reason this dish is a hit at home every time I make it is because the spaghetti with mushroom pasta sauce recipe is simply delicious. A recipe that I do little, but they ask me a lot. And I don’t know why this is the case, it is easy, fast and cheap. All advantages.
For 4 People
|Liquid cream for cooking||100 ml|
|Olive oil||Extra virgin|
|Salt||Add to taste|
|Ground black pepper|
How to Make Spaghetti with mushroom pasta sauce recipe
We start by cleaning the mushrooms, not washing them. To do this, we cut the base of each of the feet to get rid of the earthy and dirty part, discarding these pieces. With a clean and slightly damp cloth, we clean the hat of each mushroom and separate it from its corresponding stem.
We peel the hats separating the skin from the bottom, as shown in the first photograph of the step by step. This is optional, but I like to do it because the white hat is completely clean of sand. Although if you are in a hurry, you can skip this step without affecting the final result.
Cut the mushrooms, feet, and hats into pieces of similar size. Peel the garlic cloves and put them through a garlic press or finely chop them. Heat a little extra virgin olive oil in a large frying pan and add the garlic. Before they start to brown, add the mushrooms and cook over medium heat for 10 minutes. Add salt and pepper, add the liquid cream and bring to a quick boil to mix the flavors.
Boil the spaghetti following the manufacturer’s instructions, drain them well, and grease them with a little oil. We separate the mushrooms from the cream and mix the latter with the spaghetti. We serve the spaghetti with the mushrooms on top and sprinkle with black olive salt (optional).