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Pasta such as spaghetti has long been considered a common dish in the kitchens of many housewives. They are often prepared as a side dish for meat. But those who want to diversify their table and make the dish as close as possible to Italian cuisine prefer not just boiled pasta, but pasta with different dressings.

The mushroom sauce, which is used for spaghetti, is the "heart" of the dish, it perfectly sets off and complements the main ingredient. You can prepare such a dressing in several ways, which allows you to diversify the menu and again surprise your family and friends.

Today, quite a lot of just such types of pasta can be found on store shelves. Not only the taste of the dish depends on which products you choose, but also its external characteristics. Remember that quality spaghetti should contain durum flour, salt and water. It is such pasta of this type that will never boil over, and will be able to convey all the taste qualities of the sauce prepared for it.

Before making the spaghetti mushroom sauce, the pasta must be boiled properly. The recipe for the correct preparation must be indicated on the package, and it must be adhered to. But there is one little secret, the use of which will help to avoid pasta "sticking": add a few tablespoons of vegetable oil to a saucepan with salted water for cooking.

Tomato sauce with mushrooms and pickled cucumber for spaghetti

It is the use of tomatoes as a base for the sauce that is a true Italian tradition in the preparation of pasta.

It is believed that it was tomato sauce that was one of the first to be used for pasta in this country. Today, the varieties of cooking such tomato-based dressings are countless. Tomato sauce paired with mushrooms for spaghetti is one way to add variety to your pasta.

For cooking, you will need the following components:

• Large, fresh champignons - 6 pcs.
• Onions - 1 pc.
• Sunflower oil for frying.
• Pickled cucumber - 1 pc.
• Fresh tomatoes - 4 pcs.
• Tomato sauce or pasta - 2 tbsp l.
• Lemon juice - 1-2 tsp
• Garlic - 1 tooth
• Ground black pepper, sugar, salt - to bring to the required taste.
• Parsley, basil - a few sprigs.

Wash the mushrooms and herbs, dry them, chop the onion into small cubes, and cut the champignons into plates.

Prepare a frying pan with sunflower oil, heat it up and put the mushrooms and onions there. 5-7 minutes is enough for them to reach the desired state, then remove from heat.

Move on to the tomatoes: rinse them under running water, cut in half and grate. Try to keep the tomato skins from getting into the crushed mass.

Add them to mushrooms and onions and put them on the fire again, simmer.

Next, add tomato paste, herbs, finely chopped, and bring to the desired taste with spices, garlic and lemon juice.

Leave on the stove for another 5 minutes, and during this time chop the pickled cucumber into small cubes and add at the very end.

This recipe for tomato sauce with mushrooms is ideal for spaghetti, and you need to put it on ready-made pasta, you can decorate if desired with sprigs of your favorite greens.

White sauce with mushrooms and parmesan for spaghetti

To prepare this delicate dressing for 2 servings of spaghetti, you will need the following ingredients:

• Fresh champignons - 200 g.
• Sl. oil - 2 tbsp. l.
• Parmesan cheese - 50 g.
• Flour - 2 tbsp. l.
• Olive oil - 2 tbsp. l.
• Milk - 0.5 l.
• 1 yolk.
• Salt, a mixture of Italian herbs, black pepper - according to your own preferences.

Peel the mushrooms and cut them into thin slices, fry them first in a dry frying pan so that they give off their juice and it evaporates, then add olive oil and cook until tender. Take the recipe for Bechamel sauce as a basis for preparing: melt the butter specified in the recipe in a saucepan, add flour and mix everything thoroughly. As soon as the mixture turns yellowish, add milk to it and combine thoroughly, use seasonings and bring the mixture to the desired taste. Once it's thick enough, remove from heat and add one yolk and grated Parmesan. Place the white mushroom sauce prepared for spaghetti on top of the cooked pasta.

Milk sauce with mushrooms for spaghetti

Try another way to make a creamy milk and mushroom dressing, for which you will need:

• 8 large fresh mushrooms.
• Half a leek.
• Flour - 1 tbsp. l.
• Any hard cheese - 100 g.
• Garlic - 1 tooth
• Bacon - 100 g.
• Milk - 1 tbsp.
• Vegetable oil in the amount required for frying.
• Salt, pepper - to bring to the desired taste.

Peel the champignons, cut into thin layers, the leeks into rings, chop the garlic, grate the cheese. While the water for boiling pasta is boiling, prepare the mushroom mushroom sauce for spaghetti in milk. Pour the garlic into the vegetable oil heated in a pan for 1 minute, then add the mushrooms and onions.

Bring to readiness with constant stirring, sprinkle with flour. Pour in milk and after boiling, leave on low heat until the mass thickens. Now is the time to add the spices, salt and grated cheese. Fry the bacon slices in a hot skillet before placing the dressing on top of the spaghetti. Put the meat on the pasta, and on top - the mushroom mushroom sauce.

Creamy onion and mushroom sauce for spaghetti

This dressing turns out to be very aromatic, due to the addition of porcini mushrooms (frozen, fresh or dried) to it.

In addition to this component in the amount of 200-250 g, you will need to add to the creamy sauce with mushrooms for spaghetti according to this recipe:

• 20% cream - 200 ml.
• 1 onion.
• Butter - 2 tablespoons l.
• Pepper and salt - in quantity to bring to the desired taste.

The sauce preparation process begins with the preparation of porcini mushrooms. Fresh or frozen specimens must be boiled, and dry ones just pour hot water until softened. Moreover, the liquid in which they were soaked does not need to be poured out. It has a very pronounced mushroom aroma and taste and is used in the preparation of a creamy sauce.

After preliminary preparation, the mushrooms should be fried in butter, adding the onion, cut into half rings. Pour cream over everything (plus - "mushroom" water), bring salt and pepper to the desired taste. This creamy sauce with porcini mushrooms, ideal for spaghetti, needs to be stewed for 15-20 minutes. Next, mix the pasta with it, let the liquid soak.

Spaghetti sauce with mushrooms and melted cheese

In order for the spaghetti dressing to have a pronounced creamy taste, you can add melted cheese to the recipe, it will also make the sauce thicker.

To prepare it together with mushrooms, you will need:

• 300 g fresh medium-sized mushrooms.
• 250 ml 20% cream.
• Butter for frying.
• 100 g of processed cheese.
• Greens - 1 bunch.
• 1 onion head.
• Salt and pepper to taste.

Spaghetti sauce with mushrooms, champignons and cheese is cooked on average in 20 minutes. First, peel the mushrooms and cut them into slices, fry with the onions (half rings) in butter. During this time, prepare a blank for dressing: pour the cream into a bowl and grate the processed cheese into it, bring to the required taste with salt and pepper. As soon as the mushrooms and onions turn golden, pour in the prepared dressing, let the mass boil and the cheese dissolve.As soon as the sauce thickens a little, add the chopped finely favorite greens and leave to simmer a little more over low heat.

Spaghetti sauce with minced meat and mushrooms

Spaghetti sauce, made with minced meat and mushrooms, takes about 40 minutes to cook. It's best if you grind a good piece of beef yourself.

For cooking you will need:

• Minced beef - 250 g.
• Champignons - 300 g.
• Onions - 1 pc.
• Cream 20% - 250 ml.
• Vegetable oil - 50-70 ml.
• Spices "For meat" from herbs, salt, pepper - according to your own preferences.

Minced meat must be fried in vegetable oil until tender, and in another pan - mushrooms, cut into slices, with onions (half rings). Combine the two masses, pour with cream, let it boil a little and bring to the desired taste with spices. In the still hot sauce, put the al dente spaghetti and cover, leave for 5-10 minutes. Before serving, you can decorate the dish with chopped finely favorite herbs.