Ceps cooked in creamy sauce

A delicate creamy sauce will go well with dishes of mushrooms, meat, pasta, risotto and noodles. Especially appreciated porcini mushrooms in a creamy sauce. These delicious and fragrant gifts of the forest do not compare with no other mushroom species. Two main ingredient: porcini mushrooms and cream sauce, only complement each other friend, add tenderness, juiciness and amazing taste shades.

For the proposed recipes for cooking porcini mushrooms in a creamy Sauce should be used only fresh fruiting bodies, no trace long-term storage or deterioration. Mushrooms should be cut in small cubes to make a sauce, or crushed with using grater with large holes.

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

For cooking chicken with porcini mushrooms in a creamy sauce best to take chicken breast. Combination of these core the ingredients will make the dish incredibly tasty and aromatic.

• 500 g of mushrooms;
• 1 chicken breast;
• 2 heads of white onion;
• 100 ml of chicken stock;
• 150 ml cream;
• Salt to taste;
• Vegetable oil – for frying.

Try to cook a breast with porcini mushrooms in a creamy sauce, sticking to the detailed description. This approach will help each mistress to carry out correctly all the processes.

Peel, wash, cut the mushrooms into cubes and put on kitchen 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 a slotted spoon in a separate plate, then cut into pieces breast.

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

Pour in the broth, mix, add cream, salt and mix.

Add mushrooms and meat, mix again and simmer for 15 minutes. on the slow fire.

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

Spaghetti or pasta made from durum wheat also go well with mushrooms and sauce. Cook for dinner spaghetti with porcini mushrooms in a creamy sauce – a simple recipe, not costly.

• 500 g of mushrooms;
• 350 g of 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 – A great option for self-catering for the whole family.

1. Peel, rinse and chop the mushrooms in small pieces.
2. Peel the onion, cut into cubes and fry in butter with adding vegetable to light brownness.
3. Combine the mushrooms with onions and fry the whole mass over high heat 10 min
4. Salt to taste, pour in the wine, let it boil and cook for 5 minutes. before the evaporation of alcohol.
5. Add cream, stir and simmer 5 min
6. Grind the garlic and basil, grate the cheese and add all in the sauce.
7. Boil for 5-7 minutes. over low heat and salt more to taste.
8. Boil the spaghetti according to the instructions on the packaging, fold in a colander and rinse.
9. Sprinkle 2-3 tbsp. l vegetable oil, mix and add to creamy sauce.
10. Warm the whole mass over low heat for 1-2 minutes. and serve in hot on the table, not 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, guaranteed to be enjoyed by all who appreciate gourmet combinations.

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

Prepare fettuccine pasta with porcini mushrooms in a creamy sauce even a novice in the kitchen can, if he takes advantage of the step by step description.

1. Boiled until half cooked pasta, reclines on colander.
2. Mushrooms after preliminary preparation are cut into pieces and fried in vegetable oil until golden brown.
3. Add butter, cream and paste, mix and stew 5 min
4. Pour salt to taste and ground pepper, mix and stewed 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, ideal for unexpected guests. Cook such a dish is quite simple and fast.

• 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 of parmesan.

Home-made pasta with porcini mushrooms in creamy sauce, it turns out tender and hearty, with creamy taste.

1. Peel the mushrooms, wash, cut into cubes and fry in oil until golden brown.
2. Peel onion and garlic, chop into cubes and send to mushrooms.
3. After the onion is browned, pour in the cream, salt and simmer for 10 minutes
4. Boil the paste until half cooked in a large amount of water, throw in a colander.
5. Dripping a few drops of olive oil so that it does not stick together, and combine with mushrooms and sauce.
6. Simmer for 5-7 minutes., At constant stirring.
7. Put in a large dish and crush 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 feast into a small celebration.

• 400 g of mushrooms;
• 2 onions;
• 3 cloves of garlic;
• 350 pasta;
• 100 g of hard cheese;
• 300 ml cream;
• According to 2 tbsp. l butter and olive oils;
• Salt and black pepper – to taste;
• 3 tbsp. l chopped parsley.

Cook porcini mushrooms in a creamy sauce with pappardelle pasta a novice hostess will be able to use the detailed description recipe.

1. The peeled mushrooms are chopped with a thin straw and fried in butter and olive oil until golden brown.
2. Salt and pepper to taste, diced garlic and onions, mixed and fried for 10 minutes.
3. The paste is boiled until half ready, reclines in a colander and washed out.
4. It is added to mushrooms with onions, cream is poured, added grated cheese, and the whole mass is stewed for 15 minutes. over low heat.
5. The fire turns off, pasta with mushrooms sprinkled with parsley and immediately goes to the table.

Beef or veal with porcini mushrooms in a creamy tomato sauce

Beef with porcini mushrooms in a creamy sauce is usually cooked for holiday events. Although the dish is prepared quite simply and quickly, in taste it turns out 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 of tomato paste;
• 2 tbsp. l Dijon mustard;
• Salt to taste;
• According to 2 tbsp. l wheat and corn flour.

1. Pour wheat flour into an enameled pan, put cooked beef, cut into small pieces pieces.
2. Add peeled and sliced ​​mushrooms, pour the broth, tomato paste, introduce salt to taste and mustard.
3. Stir and simmer over low heat for 30 minutes.
4. Beat flour with cream, pour into a pan and cook on simmer until thickened, regularly stirring the mass.
5. Pour the sauce into the pan, mix, add herbs, simmer 5 min and serve in portioned plates, laying out on the side dish, for example, boiled potatoes or buckwheat.

According to this recipe, you can also cook veal meat with white mushrooms in a creamy sauce, the taste will not suffer at all, there will even be tenderer.

Pork with porcini mushrooms in a thick creamy sauce

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

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

1. Pork is cut into oblong slices and fried in oil over medium heat 15 min.
2. Onions are chopped into cubes and added to mushrooms, fried 7-10 minutes
3. Mushrooms after preliminary cleaning are cut into cubes and separately fried in oil until golden brown.
4. Mushrooms combine with meat and onions, mix thoroughly and cream pouring in.
5. The whole mass is salted, peppered and stewed when constantly stirring for 20 minutes
6. Add chopped garlic and continue to stew on low heat for another 10 minutes.
7. Serve with boiled potatoes or crumbly rice.

Turkey or rabbit with porcini mushrooms in a creamy wine sauce

To cook the next dish, take turkey meat or a rabbit. Turkey with porcini mushrooms in a creamy sauce or rabbit – amazingly tasty and nutritious dish for all family members. The difference is that rabbit meat can be cooked directly with bones, then like turkey meat – 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 peel;
• 2 onion heads;
• 3 sprigs of thyme;
• 1/3 tsp ground nutmeg;
• Vegetable oil;
• Salt to taste;
• Parsley.

Turkey or rabbit with porcini mushrooms in a creamy sauce cook in stages. A cook can cope with cooking without practical experience if you stick to the description.

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

Risotto cooked with porcini mushrooms in a creamy sauce

Risotto cooked with porcini mushrooms in a creamy sauce – A great option for a hearty meal. The combination of cream, mushrooms, rice, cheese and spices add a special piquant note to the dish and amazing flavor.

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

1. Peel the onion, cut into cubes, mushrooms after preliminary cut into strips, crush the garlic cloves with a knife and that’s it fry immediately in oil for 15 minutes.
2. Pour rice, fennel, caraway 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 whole fry has a golden hue, pour in so much water to cover the whole mass.
4. Simmer the risotto under a closed lid. almost ready.
5. Pour in the cream, salt, pour sugar to taste, Provence herbs and chopped small cubes of chili.
6. Simmer for 10-15 minutes, sprinkle with grated cheese and mix.
7. Leave on low heat for another 5 minutes. and serve.

Delicious noodles with porcini mushrooms in a creamy sauce

Having prepared noodles with porcini mushrooms in a creamy sauce, we get delicious and hearty family dinner. The dish can be decorated with green parsley leaves.

• 500 g of noodles;
• 700 g of mushrooms;
• 4 cloves of garlic;
• 400 ml low-fat cream;
• 2 tsp Italian herbs;
• Salt to taste;
• A few twigs of green parsley;
• Butter.

1. Peel, wash and chop the mushrooms into cubes, melt in pan a little butter and fry until rosy crusts.
2. Add chopped garlic, Italian herbs, salt to taste and cream.
3. Stew for 5 minutes, and until the sauce is stewed, boil until half-finished noodles.
4. Put it in a sauce with mushrooms, simmer over low heat for 10 minutes. Serve in the serving plates, garnished with parsley leaves, adding sliced ​​fresh vegetables as well.