Pasta with champignons
4 servings
20 minutes
Pasta with mushrooms is the embodiment of simplicity and sophistication in Italian cuisine. Tender mushrooms, lightly sautéed with onions and butter, acquire a deep aroma, while the creamy sauce with herbs and oregano fills the dish with softness and harmony of flavor. Spaghetti, absorbing these rich tones, becomes the perfect canvas for combining all ingredients. This recipe evokes cozy evenings in an Italian home where food is an art of enjoyment. Suitable for both family dinners and romantic evenings. Garnished with basil, it gains freshness and completeness, leaving a pleasant aftertaste that you want to experience again and again.
1
Chop the mushrooms and onion (mushrooms don't need to be finely chopped, but onion can be to taste) and sauté in a small amount of sunflower oil until soft. When the water from the mushrooms evaporates, add a bit of butter to enhance the flavor. Season the mushrooms with salt and pepper. There's no need to wait for the mushrooms to start browning.
- Onion: 1 head
- Fresh button mushrooms: 350 g
- Butter: 10 g
- Salt: to taste
- Ground black pepper: to taste
2
Next, pour the pre-prepared sauce into the pan (I make it while the mushrooms are frying). The sauce includes 15% cream, finely chopped herbs, salt, pepper, and a small amount of oregano.
- Cream: 200 ml
- Oregano: to taste
- Dill: 20 g
- Parsley: 20 g
3
Let the cream boil for a minute and add the cooked spaghetti. Mix the pasta with mushrooms well and serve. You can garnish the dish with a basil leaf.
- Spaghetti: 300 g
