{"id":2941,"date":"2020-05-18T09:38:52","date_gmt":"2020-05-18T09:38:52","guid":{"rendered":"https:\/\/bayevskitchen.com\/?p=2941"},"modified":"2023-03-28T21:32:54","modified_gmt":"2023-03-28T21:32:54","slug":"pasta-cream-mushroom-sauce","status":"publish","type":"post","link":"https:\/\/bayevskitchen.com\/pasta-cream-mushroom-sauce\/","title":{"rendered":"Pasta with Creamy Mushroom Sauce"},"content":{"rendered":"\n<p>This is fast enough <a href=\"https:\/\/bayevskitchen.com\/recipes\/pasta\/\">pasta recipe<\/a>, but with rich taste and nice, smooth texture. Spring onion and <a href=\"https:\/\/bayevskitchen.com\/tag\/garlic\/\">garlic <\/a>will add light hotness and a bit of color to more neutral <a href=\"https:\/\/bayevskitchen.com\/tag\/mushrooms\/\">mushroom<\/a> and milk taste.<\/p>\n\n\n\n<p>The sauce by its nature reminds <a href=\"https:\/\/bayevskitchen.com\/bechamel\/\" data-type=\"post\" data-id=\"41566\">bechamel<\/a>. But in contrast we won&#8217;t use another bowl to prepare it and add to pasta then. The key point is while the water is boiling, we prepare ingredients for the sauce and start cooking it.<\/p>\n\n\n\n<p>Eventually, we&#8217;ll have it ready around the same time when the spaghetti, tagliatelle, or wherever you&#8217;ve chosen are ready.<\/p>\n\n\n\n<p>That&#8217;s a perfect dish for people with a <a href=\"https:\/\/bayevskitchen.com\/tag\/15-minutes-less\/\">lack of free time<\/a>. It needs minimum effort and time, but the result&#8217;s just great.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">What You Need to Cook Pasta with Cream Mushroom Sauce<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">INGREDIENTS:<\/h3>\n\n\n\n<ul>\n<li>300 g (11 oz) of pasta (spaghetti, tagliatelle, linguini or anyone you like)<\/li>\n\n\n\n<li>350 g (12,3 oz) of champignons<\/li>\n\n\n\n<li>2 cloves of garlic<\/li>\n\n\n\n<li>4 stakes of spring onion<\/li>\n\n\n\n<li>2 tbsp. of flour<\/li>\n\n\n\n<li>400 ml (1,5 cups) of milk<\/li>\n\n\n\n<li>20-30 g (0,7-1 oz) of parmesan<\/li>\n\n\n\n<li>Olive oil<\/li>\n\n\n\n<li>Greenstuff up to taste (for decorations, optionally)<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">EQUIPMENT:<\/h3>\n\n\n\n<ul>\n<li>nothing, that you wouldn&#8217;t have (most likely)<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">How to Make Pasta with Cream Mushroom Sauce: Step-by-Step Instructions&#x1f52a;<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">STEP 1. PAN WITH WATER FOR PASTA ON FIRE. CHOP MUSHROOMS, ONION, AND GARLIC<\/h3>\n\n\n\n<p>Depending on how much pasta you want to cook, you&#8217;ll need different amounts of water and salt. There is pretty simple rule 1110, which says that for 100 g (3,5 oz) of pasta you&#8217;ll need 1l of water and 10 g of salt.<\/p>\n\n\n\n<p>It&#8217;s better to choose a bigger casserole for pasta. Firstly, we need to fit the needed amount of water. Secondly, don&#8217;t forget, when we&#8217;ll add pasta it&#8217;ll increase. And there is chance water will split out.<\/p>\n\n\n\n<p>So don&#8217;t over pour to the edges, leave for about 5-6 cm (2-2,4 inches) of empty space from the water level to the top of casserole. But in fact, you better read the article on how to boil pasta. There I&#8217;ve examined all possible options in more detail.<\/p>\n\n\n\n<p>Slice <strong>350 g (12,3 oz) of champignons<\/strong> into 1 mm thick pieces, press <strong>2 cloves of garlic<\/strong> with a knife (take the one with wide blade, put it on the cloves, parallel to the working surface and hit with a fist ), <strong>4-5 stakes of spring onion<\/strong> slice into 0,5-1 cm pieces.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">STEP 2. FRYING PAN ON THE FIRE, WARM UP THE OLIVE OIL, ADD MUSHROOMS, ONION, GARLIC. FRY FOR 5 MINUTES.<\/h3>\n\n\n\n<p>Put the frying pan on the medium fire, add <strong>2-3 tbsp of olive oil<\/strong>, wait until warmed-up, add sliced mushrooms, onion, and garlic. Fry for 4-5 minutes in total.<\/p>\n\n\n\n<p>Don&#8217;t rush to stir, otherwise, mushrooms will release juice and start stewing, but we don&#8217;t need that. So, place the mushrooms on the frying pan, fry for a couple of minutes, then stir and fry for a couple of minutes more.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"682\" src=\"https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4947.jpg\" alt=\"Fry the mushrooms on the frying pan for pasta with cream mushroom sauce\" class=\"wp-image-2946\" srcset=\"https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4947.jpg 1000w, https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4947-450x307.jpg 450w, https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4947-768x524.jpg 768w, https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4947-585x399.jpg 585w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure><\/div>\n\n\n<p><br>When the mushrooms are in a beautiful golden-brown color, move on to the next step.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"634\" src=\"https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4948.jpg\" alt=\"Fry the mushrooms until goldenfor pasta with cream mushroom sauce\" class=\"wp-image-2948\" srcset=\"https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4948.jpg 1000w, https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4948-450x285.jpg 450w, https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4948-768x487.jpg 768w, https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4948-585x371.jpg 585w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure><\/div>\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">STEP 3. ADD A FLOUR TO THE FRYING PAN, MIX.<\/h3>\n\n\n\n<p>To the frying pan with mushrooms add<strong> 2 tbsp of wheat flour,<\/strong> and in case there is no liquid left ( the mushrooms absorbed all oil) add <strong>1 tbsp of oil<\/strong> before adding flour.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"621\" src=\"https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4949.jpg\" alt=\"Add wheat flour for pasta with cream mushroom sauce\" class=\"wp-image-2950\" srcset=\"https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4949.jpg 1000w, https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4949-450x279.jpg 450w, https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4949-768x477.jpg 768w, https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4949-585x363.jpg 585w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure><\/div>\n\n\n<p><br>After the flour is in the frying pan &#8211; cook for 1 minute, constantly stirring. Try to mix as good as you can in order to spread the flour evenly.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">STEP 4. ADD \u2153 OF MILK, FINELY MIX.<\/h3>\n\n\n\n<p>Add to the frying pan for about <strong>150 ml (\u00bd cup) of milk<\/strong> and finely mix. Try to smash all the bundles and split stuck mushrooms. Cook for 20-30 seconds.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"665\" src=\"https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4950.jpg\" alt=\"Add for about 150 ml of milk for pasta with cream mushroom sauce\" class=\"wp-image-2952\" srcset=\"https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4950.jpg 1000w, https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4950-450x299.jpg 450w, https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4950-768x511.jpg 768w, https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4950-585x389.jpg 585w, https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4950-263x175.jpg 263w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure><\/div>\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">STEP 5. ADD THE REST IF MILK, MIX COOK FOR 5 MINUTES, SALT AND PEPPER TO TASTE. IF THE WATER IN tHE PAN IS BOILED, ADD PASTA AND MIX.<\/h3>\n\n\n\n<p>Place the<strong> pasta 300 g (11 oz<\/strong>) into boiling water, pour water in the next pan (if it&#8217;s boiled) put a timer for the indicated on the package time, minus 1-2 minutes (when the timer is off, taste if done, if it\u2019s still hard inside &#8211; cook more, if no &#8211; take out).<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4954.jpg\" alt=\"Boil the pasta for pasta with cream mushroom sauce\" class=\"wp-image-2958\" srcset=\"https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4954.jpg 1000w, https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4954-450x300.jpg 450w, https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4954-768x512.jpg 768w, https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4954-585x390.jpg 585w, https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4954-263x175.jpg 263w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure><\/div>\n\n\n<p><br>Meanwhile, add remaining <strong>250 ml (1 cup) of milk<\/strong> into the frying pan, cook for about 5 minutes, constantly stirring, until sauce is heavy.<\/p>\n\n\n\n<p>Add salt and pepper, mix and taste. Add more if needed.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4951.jpg\" alt=\"Add the rest 250 ml of milk for pasta with cream mushroom sauce\" class=\"wp-image-2954\" srcset=\"https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4951.jpg 1000w, https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4951-450x300.jpg 450w, https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4951-768x512.jpg 768w, https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4951-585x390.jpg 585w, https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4951-263x175.jpg 263w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure><\/div>\n\n\n<p><br>Take off the fire.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">STEP 6. ADD PARMESAN TO THE FRYING PAN, MIX. CHECK IF THE PASTA IS READY.<\/h3>\n\n\n\n<p>Add<strong> 20-30 g<\/strong> <strong>(0,7-1 oz)<\/strong> <strong>of grated parmesan<\/strong> to the sauce.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4952.jpg\" alt=\"Add 20-30 g of grated parmesan to the sauce for pasta with cream mushroom sauce\" class=\"wp-image-2956\" srcset=\"https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4952.jpg 1000w, https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4952-450x300.jpg 450w, https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4952-768x512.jpg 768w, https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4952-585x390.jpg 585w, https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4952-263x175.jpg 263w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure><\/div>\n\n\n<p><br>Finely mix. If the sauce is too heavy &#8211; not a problem, we&#8217;ll fix it later.<br>Check if the pasta is ready. How? Read here.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">STEP 7. SERVING.<\/h3>\n\n\n\n<p>If the pasta is ready, put it on the serving plates or on one big plate. Add a few tbsp of boiling water to the pasta. Mix, the pasta will absorb it quickly enough. That&#8217;ll help us make it juicier and don&#8217;t stuck together. We need it to be a bit moist.<\/p>\n\n\n\n<p>If the sauce is too heavy, also add a bit of boiling water.<\/p>\n\n\n\n<p>Place the sauce on top of the pasta, slightly salt and pepper, add some <strong>greens<\/strong> (if you want), and a bit of olive oil. It&#8217;s ready to be served for hungry guests.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"706\" src=\"https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4963.jpg\" alt=\"Place the sauce on top of the pasta for pasta with cream mushroom sauce\" class=\"wp-image-2960\" srcset=\"https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4963.jpg 1000w, https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4963-450x318.jpg 450w, https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4963-768x542.jpg 768w, https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/05\/MG_4963-585x413.jpg 585w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>This is fast enough pasta recipe, but with rich taste and nice, smooth texture. Spring onion and garlic will add light hotness and a bit of color to more neutral mushroom and milk taste. The sauce by its nature reminds bechamel. But in contrast we won&#8217;t use another bowl to prepare it and add to &#8230; <\/p>\n<p class=\"read-more-container\"><a title=\"Pasta with Creamy Mushroom Sauce\" class=\"read-more button\" href=\"https:\/\/bayevskitchen.com\/pasta-cream-mushroom-sauce\/#more-2941\" aria-label=\"More on Pasta with Creamy Mushroom Sauce\">Get Recipe<\/a><\/p>\n","protected":false},"author":1,"featured_media":2942,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1166],"tags":[4289,1395,916,1074,904],"_links":{"self":[{"href":"https:\/\/bayevskitchen.com\/wp-json\/wp\/v2\/posts\/2941"}],"collection":[{"href":"https:\/\/bayevskitchen.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bayevskitchen.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bayevskitchen.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bayevskitchen.com\/wp-json\/wp\/v2\/comments?post=2941"}],"version-history":[{"count":0,"href":"https:\/\/bayevskitchen.com\/wp-json\/wp\/v2\/posts\/2941\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bayevskitchen.com\/wp-json\/wp\/v2\/media\/2942"}],"wp:attachment":[{"href":"https:\/\/bayevskitchen.com\/wp-json\/wp\/v2\/media?parent=2941"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bayevskitchen.com\/wp-json\/wp\/v2\/categories?post=2941"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bayevskitchen.com\/wp-json\/wp\/v2\/tags?post=2941"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}