Recipe for spaghetti with porcini mushrooms (with photo)

Spaghetti with porcini mushrooms is highly nutritious value and can be served as a main course for lunch. On the dinner is not worth eating such a meal, because it is very high-calorie and not too beneficial for the digestive system person.

A recipe for cooking spaghetti with porcini mushrooms can be found on This page offers a variety of cooking methods. this dish. You can use a variety of sauces and Ingredients. Be sure to check out the spaghetti step by step recipe. with porcini mushrooms with a photo where all the stages of the culinary are illustrated processing products.

Spaghetti with porcini mushrooms in a creamy sauce


  • Ceps 400 g
  • 2 cloves of garlic
  • Olive oil 40 ml
  • Cognac 50 ml
  • Dry white wine 80 ml
  • Cream 60 ml
  • Spaghetti 500 g
  • Parsley 10 g
  • Salt pepper

Cooking time – 30 min.

To cook spaghetti with porcini mushrooms in a creamy sauce, rinse mushrooms, chop finely and fry with garlic in olive oil until tender.

Add cognac to the pan with mushrooms and evaporate.

Then pour in white wine and evaporate too.

Add cream and mix.

Boil spaghetti in a large amount of salted water.

Throw it in a colander.

Put spaghetti in a pan with mushrooms and mix.

Wash parsley, chop finely, leaving a portion for decorations.

Spaghetti with mushrooms put on plates.

When serving, garnish with parsley.

Spaghetti with porcini mushrooms and leek


  • Fresh-frozen porcini mushrooms – 400 g
  • Leek – 100 g
  • Parsley – 1 bunch
  • Spaghetti – 200 g
  • Olive Oil – 50 ml
  • Thyme – 1 sprig
  • Garlic – 3-4 cloves
  • Cognac – 100 ml
  • Chicken broth – 170 ml
  • Cream 33% – 300 g
  • Parmesan – 120 g
  • Truffle Oil – 30 ml
  • Salt pepper

Cooking time: 45 min. White mushrooms blanch for 5 minutes, cool and cut into large cubes. Finely chop the leek. At parsley to separate the leaves. Slightly fry the whites in olive oil mushrooms with thyme, garlic and leek. Pour in cognac evaporate, add chicken stock and cream and simmer all together until easy thickening of the sauce.

Cook the spaghetti according to the instructions on the packaging, drain the water, mix with mushroom sauce, pouring grated parmesan.

Salt and pepper. When serving spaghetti with porcini mushrooms and sprinkle onion with truffle oil and garnish with leaves parsley.

Spaghetti with porcini mushrooms and spinach. Components:

  • Ceps – 300 g
  • Olive Oil – 30 ml
  • Thyme – 2 branches
  • Garlic – 2 cloves
  • Cognac – 30 ml
  • Cream – 400 ml
  • Spinach – 300 g
  • Spaghetti – 400 g
  • Cherry Tomatoes – 200 g
  • Salt pepper

Cooking time: 25 min.

Porcini mushrooms cut into cubes and fry in olive oil with thyme and garlic. Pour cognac, evaporate. Add some water and cream, evaporate a little more. Put spinach and boiled spaghetti, mix and lightly warm. Salt and pepper to taste. Add cherry tomatoes, cut into 4 parts, mix everything and put in plates.

Spaghetti Geneva-style. Composition:

  • spaghetti – 300 g
  • butter – 150 g
  • porcini mushrooms – 100 g
  • sauce – 500.

Dip spaghetti into boiling salted water and cook for 10-15 minutes, stirring. Then lay in a colander and mix with melted butter. Separately cook the Bechamel sauce fresh mushrooms, sliced ​​and drenched in butter. Mushrooms mix boiled and chopped with spaghetti, pour cooked sauce and mix, then bake in the oven. Serve on the table hot.

Spaghetti with porcini mushrooms. Cooking time: 35 min

Servings Per Container: 4


  • 0.5 kg spaghetti
  • 3 cups porcini mushrooms
  • 3 tomatoes
  • 2 eggs, 0.5 cups grated cheese
  • 1 tbsp. a spoonful of butter
  • 2 tbsp. tablespoons of cream
  • salt to taste

Wash the tomatoes and mushrooms, cut into thin slices, mix and simmer until soft in butter. Eggs mixed with cream, pepper, salt and pour into the mushroom mixture. Stir mixture with constant heating, not bringing to a boil. Spaghetti boil in water without salt, discard in a colander and then mix with mushroom mixture.

Spaghetti with porcini mushrooms in cognac sauce. Composition:

  • Ceps 150 g
  • Olive oil 80 ml
  • Garlic 1 clove
  • Thyme 3 g
  • Spaghetti 300 g
  • Cognac 70 ml
  • Cream 80 ml
  • Parmesan 50 g
  • Parsley 10 g
  • Salt pepper

Cooking time – 30 min.

Prepared and pre-boiled porcini mushrooms cut medium cubes and fry in olive oil with the addition of garlic and thyme until golden brown. Boil spaghetti until readiness in a large amount of salted water. Pour into the pan to the mushrooms cognac and boil a couple of minutes. Pour in the cream and boil until thickening. Add salt and pepper to taste. Add to pan with spaghetti and grated Parmesan mushrooms, mix, put on plates and garnish with parsley.

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Hunting, Fishing and Mushrooms: a magazine for hunters and fishers.
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