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Spaghetti with porcini mushrooms has a high nutritional value and can be served as a second course for lunch. For dinner, such a dish should not be consumed, since it is very high in calories and not very useful for the human digestive system.

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

Spaghetti with porcini mushrooms in a creamy sauce

Ingredients:

• Porcini mushrooms 400 g
• Garlic 2 cloves
• Olive oil 40 ml
• Cognac 50 ml
• Dry white wine 80 ml
• Cream 60 ml
• Spaghetti 500 g
• Parsley 10 g
• Salt pepper

Cooking time - 30 min

To cook spaghetti with porcini mushrooms in a creamy sauce, rinse the boletus, chop finely and fry with garlic in olive oil until tender.

Add cognac to the pan with mushrooms and evaporate.

Then pour in white wine and evaporate too.

Add cream and stir.

Boil the spaghetti in plenty of salted water.

Throw in a colander.

Put the spaghetti in a pan with mushrooms and mix.

Wash the parsley, chop finely, leaving part for decoration.

Put the spaghetti with mushrooms on the plates.

Garnish with parsley when serving.

Spaghetti with porcini mushrooms and leeks

Ingredients:

• Fresh frozen porcini mushrooms - 400 g
• Leeks - 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 porcini mushrooms for 5 minutes, cool and cut into large cubes. Finely chop the leek. Separate the leaves from the parsley. Lightly fry porcini mushrooms in olive oil with thyme, garlic and leeks. Pour in cognac, evaporate, add chicken broth and cream and simmer all together until the sauce thickens slightly.

Cook the spaghetti according to the instructions on the package, drain the water, mix with the mushroom sauce, sprinkle with grated Parmesan.

Season with salt and pepper. When serving spaghetti with porcini mushrooms and leeks, sprinkle with truffle oil and garnish with parsley leaves.

Spaghetti with porcini mushrooms and spinach.

Components:

• Porcini mushrooms - 300 g
• Olive oil - 30 ml
• Thyme - 2 sprigs
• 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.

Dice the porcini mushrooms and fry in olive oil with thyme and garlic. Pour in brandy, evaporate. Add a little water and cream, evaporate a little more. Add spinach and boiled spaghetti, stir and heat slightly. Add salt and pepper to taste. Add cherry tomatoes, cut into 4 pieces, mix everything and put on plates.

Spaghetti in Geneva.

Composition:

• 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 put in a colander and mix with melted butter. Separately prepare the Bechamel sauce of fresh mushrooms, cut into slices and drenched in butter. Mix boiled and chopped mushrooms with spaghetti, pour over the prepared sauce and stir, then bake in an oven. Serve hot.

Spaghetti with porcini mushrooms.

Cooking time: 35 mins

Servings: 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 tomatoes and mushrooms, cut into thin slices, stir and simmer until soft in butter. Mix eggs with cream, pepper, salt and pour into the mushroom mixture. Stir the mixture under constant heating without bringing to a boil. Boil spaghetti in water without salt, discard in a colander and then mix with the mushroom mixture.

Spaghetti with porcini mushrooms in cognac sauce.

Composition:

• Porcini mushrooms 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

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