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Spaghetti with mushrooms is a classic recipe of Italian cuisine, which many generations of chefs have fallen in love with. If you remove butter and cheese from the recipe, then the dish is quite suitable for a vegetarian table and a lean menu.
What to cook with frozen mushrooms? Surely this question is asked by many mushroom pickers. These boletus are hiding in the forest in small heaps, and mushrooms gather in large crowds, you can fill a whole bucket at a time. The easiest way to prepare mushrooms is to freeze them. Of course, before that, they should be carefully sorted out, cut off the roots and washed. Some people “collect” frozen mushrooms in grocery stores: maybe the pleasure of picking mushrooms is not the same, but on the stove the finished result will be no different.
I advise you to cook the gifts of the forest collected with your own hands in two waters - the first, of course, drain, rinse the mushrooms, and pour again with clean water, in which to cook until tender.
- Cooking time: 1 hour
- Servings: 3
Ingredients for spaghetti with mushrooms
- 210 g spaghetti;
- 450 g of frozen mushrooms;
- 120 g carrots;
- 70 g of onions;
- 120 g of tomatoes;
- 3 cloves of garlic;
- 1 pod of red chili
- 20 g butter;
- 15 g of vegetable oil;
- 30 g of hard cheese;
- salt, spices to taste.
Method for cooking spaghetti with mushrooms
Put the frozen mushrooms in a deep saucepan, pour 5 g of table salt, add seasonings to taste: bay leaf, leeks or onions, black pepper; you can not add anything, the mushroom broth will still turn out fragrant. Cook honey mushrooms for 45 minutes over low heat. Cover the pan with a lid. Then we put the finished mushrooms on a sieve.
Heat refined vegetable oil (odorless) in a deep frying pan, put a piece of butter, then finely chopped onions. Pour a tablespoon of hot water. Pass until the onion becomes transparent.
Peel the garlic cloves. Cut the hot chili into rings. If you are not a fan of spicy food, then I advise you to clear the chili from partitions and seeds.
Add chili and garlic to the sautéed onions.
We make a crosswise incision on the tomatoes. Put in boiling water for half a minute, then cool in a bowl of ice water, remove the peel. Chop the peeled tomatoes finely, add to the pan. Fry for about 7-8 minutes.
When the tomatoes turn into an almost uniform puree, add carrots grated on a coarse grater and boiled mushrooms. Salt to taste, cook for 15-20 minutes.
While the sauce is preparing, boil the spaghetti until tender. Calculation of spaghetti for an adult is 60-90 g per serving. Pour 2.5 liters of boiling water into a large saucepan, add 2 teaspoons of salt. Add pasta, cook according to the recommendation on the package.
We discard the finished spaghetti in a colander, leave a little liquid (a few tablespoons) in a saucepan.
Add mushroom sauce to the pasta, mix. You can add a little more butter, it will not spoil the dish.
Sprinkle ready-made spaghetti with mushrooms with grated cheese, serve hot to the table.
Spaghetti with mushrooms are ready. Bon Appetit!