emmabrewda.com

A creamy sauce with a delicate flavor will go well with dishes of mushrooms, meat, pasta, risotto and noodles. Porcini mushrooms in a creamy sauce are especially appreciated. These delicious and aromatic gifts of the forest cannot be compared with any other type of mushroom. Two main ingredients: porcini mushrooms and creamy sauce, only complement each other, add tenderness, juiciness and amazing taste.

For the proposed recipes for cooking porcini mushrooms in a creamy sauce, only fresh fruit bodies should be used, without traces of long-term storage or deterioration. The boletus should be cut into small cubes to make the sauce, or chopped using a grater with large holes.

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

For cooking chicken with porcini mushrooms in a creamy sauce, it is best to use chicken breast. The combination of these main ingredients will make the dish delicious and flavorful.

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

Try making the porcini mushroom breast in a creamy sauce following the detailed description. This approach will help every housewife to carry out all the processes correctly.

Peel the mushrooms, wash, cut into cubes and place on a tea towel.

Separate the chicken breast from the bones, put in boiling water and boil for 15 minutes. over medium heat.

Put mushrooms in a hot pan with vegetable oil and fry until golden brown.

Put in a separate plate with a slotted spoon, then cut the breast into slices.

Pour oil into a frying pan, peel the onion, cut into cubes and fry until golden brown.

Pour in broth, stir, add cream, salt and stir.

Add mushrooms and meat, stir again and simmer for 15 minutes. over low heat.

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

Spaghetti or pasta made from durum wheat also go well with mushrooms and gravy. Make spaghetti with porcini mushrooms in a creamy sauce for dinner - a simple, low-cost recipe.

• 500 g of mushrooms;
• 350 g 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 a great independent dish for the whole family.

1. Peel the mushrooms, rinse and cut into small pieces.
2. Peel the onion, cut into cubes and fry in butter with the addition of vegetable oil until light brown.
3. Combine mushrooms with onions and fry the whole mass over high heat for 10 minutes.
4. Salt to taste, pour in wine, let it boil and cook for 5 minutes. before the alcohol evaporates.
5. Add cream, stir and simmer for 5 minutes.
6. Chop the garlic and basil, grate the cheese and add everything to the sauce.
7. Boil for 5-7 minutes. over low heat and season with salt to taste.
8. Boil the spaghetti according to the instructions on the package, discard in a colander and rinse.
9. Drizzle 2-3 tbsp. l. vegetable oil, mix and add to the creamy sauce.
10. Heat the whole mass over low heat for 1-2 minutes. and serve hot on the table, without 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 please everyone who appreciates exquisite combinations.

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

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

1. Pasta is boiled until half cooked, leans back in a colander.
2. After preliminary preparation, the mushrooms 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 in 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 quick.

• 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 parmesan.

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

1. Peel the mushrooms, wash, cut into cubes and fry in oil until golden brown.
2. Peel the onion and garlic, chop into cubes and send to the mushrooms.
3. After the onion is browned, pour in the cream, salt and simmer for 10 minutes.
4. Boil the pasta until half cooked in a large amount of water, discard in a colander.
5. Add a few drops of olive oil, so as not to stick together, and combine with mushrooms and sauce.
6. Simmer over low heat for 5-7 minutes, stirring constantly.
7. Place in a large dish and rub 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 meal into a small celebration.

• 400 g of mushrooms;
• 2 onions;
• 3 cloves of garlic;
• 350 pastes;
• 100 g of hard cheese;
• 300 ml cream;
• 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 into thin strips and fried in butter and olive oil until golden brown.
2. Salt and pepper to taste, add diced garlic and onions, mix and fry for 10 minutes.
3. The pasta is boiled until half cooked, folded back in a colander and washed.
4. It is added to mushrooms and onions, cream is poured in, grated cheese is added, and the whole mass is stewed for 15 minutes. over low heat.
5. The fire turns off, the pasta with mushrooms is sprinkled with parsley and immediately served.

Beef or veal with porcini mushrooms in creamy tomato sauce

Beef with porcini mushrooms in a creamy sauce is usually prepared for 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 tomato paste;
• 2 tbsp. l. dijon mustard;
• Salt to taste;
• 2 tbsp. l. wheat and corn flour.

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

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 softer.

Pork with porcini mushrooms in a thick creamy sauce

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

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

1. Pork is cut into oblong pieces and fried in oil over medium heat for 15 minutes.
2. The onion is 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 are combined with meat and onions, mixed thoroughly and cream is poured in.
5. The whole mass is salted, peppery and stewed with constant stirring for 20 minutes.
6. Finely chopped garlic is added and stewed 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

Use turkey or rabbit meat for your next meal. Turkey with porcini mushrooms in a creamy sauce or rabbit is a delicious 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 zest;
• 2 onion heads;
• 3 sprigs of thyme;
• 1/3 tsp ground nutmeg;
• Vegetable oil;
• Salt to taste;
• Parsley greens.

A turkey or rabbit with porcini mushrooms in a creamy sauce is prepared in stages. Cooking can be done by a cook without practical experience if he adheres to the description.

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

Risotto cooked with porcini mushrooms in a creamy sauce

Risotto cooked with porcini mushrooms in a creamy sauce is a great option for a hearty lunch. The combination of cream, mushrooms, rice, cheese and spices adds a special zest to the dish and a stunning aroma.

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

1. Peel the onion, cut into cubes, cut the mushrooms into strips after preliminary cleaning, crush the garlic cloves with a knife and fry everything at once in oil for 15 minutes.
2. Add rice, fennel, cumin and thyme, washed several times, gently mix with the whole mass and fry for several minutes, making sure that the rice does not burn.
3. Once the entire roast has a golden hue, pour in enough water to cover the entire mass.
4. Simmer the risotto under a closed lid over low heat until almost cooked.
5. Pour in the cream, salt, add sugar to taste, Provencal herbs and chili, chopped into small cubes.
6. Simmer for 10-15 minutes, sprinkle with grated cheese and stir.
7. Leave on low heat for another 5 minutes. and serve.

Delicious noodles with porcini mushrooms in a creamy sauce

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

• 500 g of noodles;
• 700 g of mushrooms;
• 4 cloves of garlic;
• 400 ml non-fat cream;
• 2 tsp Italian herbs;
• Salt to taste;
• Several sprigs of green parsley;
• Butter.

1. Peel the mushrooms, wash and chop into cubes, melt a little butter in a frying 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 stewing, boil the noodles until half cooked.
4. Put it in the mushroom sauce, simmer over low heat for 10 minutes. Serve in portioned plates, garnished with parsley leaves, also adding fresh vegetables.