Pasta with Mushrooms

Name: Pasta with Wild Mushrooms and Onion: Easy Mushroom Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian cuisine
Ingredients: Spaghetti 250 g; Water for cooking the pasta 2.5 l; Salt for the pasta water 7 g per 1 l of water; Wild mushrooms 400 g; Olive oil 2 tbsp; Onion 1; Garlic 1 clove; Salt, ground black pepper to taste

☆ Rate it

50 mins

Italian pasta made with a wild mushroom sauce, mushroom caviar or simply fried mushrooms is very tasty and perfect for a hearty breakfast.

Pasta with mushrooms is not a difficult dish, and everyone will like it.

The common term “mushroom caviar” usually applies to mushroom dishes resembling a sauce of mushrooms and vegetables chopped to a puree.

So what is caviar as a non-fish product? Vegetable or mushroom caviar is a cold appetizer similar to a salad or pâté. The best-known appetizers called caviar are zucchini caviar, a super-popular dish of Soviet times, and eggplant caviar. And of course, mushroom caviar.

Pasta with mushrooms is Italian pasta with a sauce of chopped mushrooms, in other words, with mushroom caviar. Mushroom caviar cooks fairly quickly and can serve not only as an appetizer but also as a great addition to pasta. Mushrooms are hard to turn into a puree, given the very dense structure of the fruiting bodies and even some fibrousness. So I, for example, prefer to make pasta with very finely chopped mushrooms, so that you can feel small pieces in the mushroom caviar.

8 ingredientsTo the recipe

More with pasta

Porcini Mushroom Pasta

45 min

Tortiglioni Carbonara with Mushrooms

Cannelloni with Ground Pork and Tomato Sauce

1 h

Ingredients

2 servings

Spaghetti 250 g
Water for cooking the pasta 2.5 l
Salt for the pasta water 7 g per 1 l of water
Wild mushrooms 400 g
Olive oil 2 tbsp
Onion 1
Garlic 1 clove
Salt, ground black pepper to taste

Step-by-step recipe

Turn on cook modeKeeps your screen from turning off while the recipe is open

Most people dry freshly picked wild mushrooms or preserve them in small jars. We boil wild mushrooms in lightly salted water after picking and freeze them. When needed, we thaw the mushrooms and cook various dishes from them.
It is best to thaw them by moving the frozen mushrooms from the freezer to the fridge. Overnight they thaw completely and will not release liquid.
Peel the onion and chop it with a knife, not too finely. Fry the onion until golden in 1 tbsp of olive oil and set it aside in a separate dish for now.
Chop the boiled or thawed mushrooms, such as Polish mushrooms, porcini or slippery jacks, very finely with a knife. Do not use a meat grinder or blender, as you will get mush.
Add 1 tbsp of olive oil to the pan where the onion was fried and heat it. Add the chopped mushrooms and fry them. They need to lose some of their moisture and start to fry.
Add the fried onion and a finely chopped clove of garlic to the fried mushrooms. Season with salt and black pepper to taste. Keep frying for 1-2 mins.
Add 1 cup of hot water (200 ml) from the kettle and stir thoroughly.
Bring the mushroom caviar to a boil, cover the pan with a lid and, reducing the heat to the lowest setting, simmer for about 20 mins.
During cooking the onion softens somewhat and makes the mushroom sauce fairly thick, so no extra thickening is needed. Still, if you think it necessary, you can stir 1 tsp of flour (3 g) into boiled water and pour it into the mushroom caviar, and the sauce will be thick.
While the mushroom sauce simmers, cook the pasta. It is best to use a long pasta like spaghetti, capellini or bucatini, though I think flat long pasta works well too. Cook the pasta in 2-3 l of water, salted at 7 g of salt per liter. Do not change the cooking time given on the package. It ensures the pasta is cooked al dente.
When the mushroom sauce is ready, mix it with the cooked pasta and serve the pasta with mushrooms.
If you like, sprinkle it with finely chopped parsley and a pinch of hot pepper.
Serve the pasta with mushrooms right away, while it is still hot.