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Fettuccine with white sauce and mushrooms

Fettuccine with white sauce and mushrooms

Wash the mushrooms and cut them into slices. We cut the ham into strips.

Heat a frying pan, a few tablespoons of oil and discard the sliced ​​mushrooms. Bring to a simmer to brown, if on low heat, leave the water and soften. Add the ham slices and two cloves of crushed garlic. Let the heat a little lower and let it brown.

Meanwhile, boil the pasta in water with a pinch of salt for 7-8 minutes.

In a bowl, crush the cheese cube and add the yolks. Mix quickly, add sour cream and put the sauce over the mushroom composition. Leave it on the fire for about 5-6 minutes, then set aside.

Drain the pasta, place a portion in each plate and put sauce with mushrooms and ham on them. Sprinkle a little sea salt with spices and serve.

You can accompany the pasta with a glass of white wine.

Good appetite!

Chicken Breast With White Sauce And Mushrooms

Chicken breast with white sauce and mushrooms. We present one of them. The chicken breast is sliced ​​into pieces of the right size and thinner. Heat olive oil in the pan and add the meat slices. Season them with salt, white pepper powder, chicken knorr powder, garlic powder and sprinkle with white wine.

Remove to a bowl and keep warm. Mix in a bowl a tablespoon of melted butter with salt and pepper and grease the chicken breast pieces. In case you don't have a grill at hand, you can use fried chicken breast. Quick and delicious recipe with chicken breast and mushrooms can be the ideal choice.

Put in the oven for 10 minutes, then return and leave for another 10 minutes. Chicken with sour cream and mushrooms a classic recipe with fine sauce and flavored with garlic. Put a few more pieces of margarine on top. Put the chicken pieces and brown them well on all sides over low to medium heat.

When you want to quickly cook a food that is full and delicious enough to reach you, there are not many options for all your loved ones. Prepare the chicken breast by cutting it into small pieces. Preparing this chicken with sour cream and mushrooms took me 40. 4 to 5 minutes on each side.

It is not ciulama, it is prepared differently with white flour sauce. Refrigerate for a few hours before cooking.

First of all, prepare a thicker white sauce from flour, butter and milk as follows: flour and butter are heated in a saucepan, over low heat, for a minute, stirring constantly and taking care that the flour does not fry the mixture. quench with hot milk, added 2-3 times, stirring vigorously each time, until all the lumps formed are dissolved, to result in a homogeneous sauce. Salt only after removing the pan from the heat.

Finely chopped mushrooms are finely chopped with a knife or passed through a robot. Finely chop the onion and fry in oil for a minute, then add the mushrooms, bay leaf, lemon juice, pepper and a teaspoon of grated salt.

Let it simmer for about 30 minutes, to reduce all the water. When the mushrooms have softened, add the sour cream. The composition is left to cool then the spreads are greased with a layer of 3-4 mm, over which the cheese is grated.

What ingredients do we use for the recipe for mushrooms with pasta and sour cream?

Quantities for 3 servings of pasta

  • 300 g of pasta, spaghetti, macaroni
  • 300 g of mushrooms
  • a pinch of salt
  • the water
  • half an onion
  • 200 g of sour cream
  • 1-2 cloves of garlic
  • green parsley
  • 2 tablespoons olive oil
  • dried hot peppers or pepper

Spaghetti recipe with white sauce and mushrooms

Spaghetti recipe with white sauce and mushrooms it has become one of my favorites since I moved into my new home. This recipe is very easy to make and the preparation time is quite short. I want it to be clear from the beginning that this is not the case carbonara spaghetti recipe (ham is missing first of all) but it is just as tasty. Don't take my word for it, just try to do it at home.

Need: spaghetti, butter, canned mushrooms, lemon, yogurt, oregano, salt, cheese, an egg

I boiled the spaghetti, meanwhile I melted a little butter in a pan and hardened the mushrooms in it. While the mushrooms were on the fire, I added a little lemon juice over them for a special taste and at the end I added oregano and salt, you can add a little garlic. I prefer canned mushrooms because according to my tastes they match spaghetti much better than the classic champignon mushrooms. The latter seem tasteless to me when it comes to serving them with a portion of spaghetti.

In another bowl I started to make the white spaghetti sauce: take an egg and beat well, add two small yogurts (I used Greek yogurt), oregano, salt and of course the cheese cut into thin slices. The sauce is poured over the mushrooms, in order to become a sauce in the true sense of the word, I add very little flour for thickening. At the end I drained the spaghetti, passed them under a cold stream of water and poured them into the pan over the sauce. I left them for another 2-3 minutes on low heat on the stove and I arranged them in plates.

As you can see, I'm not doing well at all in terms of dishes, pans, etc., I'm renting and I have an excuse.

Which spaghetti recipe is it your favorite

25 Comments - & # 8220Spaghetti recipe with white sauce and mushrooms & # 8221

I really missed a serving of spaghetti. I'll try your recipe too.
In general I like all kinds of pasta.
Many kisses

Another pasta lover, I think we need to start a club. The girls in my apartment eat pasta almost every day. :)) I'm waiting for you with impressions after you made the recipe. Many kisses. : *

Looks good! I also prefer yogurt and I don't really use semolina & # 8230I die for mushrooms

Mushrooms are also my weakness, they are healthy, tasty and can be used in many combinations.


Very nice, and very tasty

I invite you to a portion of spaghetti from the house.


Phiiii, you made me want to.
I have ingredients for tonight: rigne penne with chicken breast, bacon and baked mushrooms!

But, of course, as soon as possible, I will follow your example! :)

Many kisses!
Lavender Thoughts

Sounds good, rigne penne with chicken I have to do one day. Pup and me, Ilda. : *


I prepared them. inspired by you, I also posted!
I kept a portion for you!
We also have in mind the ones proposed by you & # 8230I will let you know after we enjoy them!

Kiss you, Maya!
Lavender Thoughts

I will pay you a visit immediately and thank you for the carefully preserved portion. : *


Chicken breast with mushroom sauce and sour cream is a tasty recipe, very simple, quick and easy to prepare. The meat is tender, soft and tasty, bathed in the most creamy sauce with mushrooms and sour cream.

The preparation does not take more than 20 minutes and can be done by any beginner in cooking. It is one of the best recipes for the moments when you have to prepare something fast and tasty.

I dare to believe that this simple and tasty recipe will be to the liking of many of you, considering the fact that the most appreciated meat recipes on the blog are the ones with chicken, but also the quick ones.

I didn't choose to do it by chance chicken breast with mushroom sauce and sour cream. The other day I was away from home for a few hours, so I was late for dinner.

In such situations, when mealtime is approaching and I am in a time crunch, I always resort to fast food prepared in a pan. Absolutely by chance on the way home I stopped at Pepco to buy some plates (you can see them in the picture above).

Well, I couldn't resist buying a few pans, spatulas, a pot for boiling milk, a few glass bowls for video recipes. Most of all, I was delighted to discover the & # 8220Peter Cook & # 8221 brand pans.

I took three different pans, but they all have in common that they have a three-layer non-stick coating, which makes them durable and does not risk deterioration during use, while ensuring very easy cleaning at the end. They have a thick bottom and can be used on all types of burners (flame, glass ceramic, induction, etc.), and the handles are ergonomic and do not heat up, so you can easily handle them. All the types of pans I saw were in various sizes, so you can choose a whole set.

Peter Cook pans and pots to modern design. The collections currently present in stores are Marble, Stainless Steel and Pro Line.

You will also find pots with glass lids that allow steam to be released during cooking. The fact that these vessels have a warranty period of 3 years for the Marble and Pro Line ranges, respectively 5 years for the stainless steel range, seems to me to be a benefit that you will not find in other similar products.

I invite you to discover the quality of these products and to enjoy the special prices.

I chose to make this recipe in a new pan, and the first one I chose to test was the one with a handle that imitates wood. It was the first one I put in the shopping cart.

I'll leave you with a picture of the Peter Cook pans I bought. Starting today, Peter Cook is my new help in the kitchen.

While I was frying the chicken, as a garnish I prepared green beans, which I boiled for a few minutes (it was frozen), then I sautéed it in oil flavored with garlic. Of course, if you have more time, you can make a mashed potato, rice, baked potatoes or you can choose to accompany the chicken with mushroom sauce and cream only with polenta.

Here are other recipes with chicken that you can prepare quickly, in a maximum of 20 minutes, in Peter Cook pans:

The recipe for chicken breast with mushroom sauce and sour cream is very simple, with ingredients that you probably already have at home or you can buy from any supermarket.

Here is the list of ingredients and how to prepare it chicken breast with mushroom sauce and sour cream:


1 piece chicken breast & # 8211 approx. 350 g

350 g mushroom mushrooms

400 ml sour cream for cooking

1/4 teaspoon dried thyme

1 teaspoon chopped green parsley

In a bowl I put flour and mixed it with a little salt, freshly ground pepper and dried thyme.

I cut the two pieces of chicken breast in half, cutting along their length in half. There is no need to beat the meat with a hammer, even if thick pieces come out. You can put them between 2 food foils and use a rolling pin to thin the meat, but do not thin it too much to keep it tender.

I sprinkled on each piece of meat, on both sides, a little salt and freshly ground pepper. I rolled the slices of meat through flour, then shook them lightly to remove excess flour. I fried the chicken breast pieces over medium to high heat until they were browned on all sides, then I took them out on a plate and kept them in a warm place. In the oil in which I fried the meat I added the garlic and I fried it for about 30 seconds.

I added the sliced ​​mushrooms, stirred and continued to fry until lightly browned.

I poured the wine and continued to cook them until it evaporated.

At this point I put the chicken breast back in the pan. I poured the cream for cooking and let it boil for about 5 minutes on low heat, from the moment it boils. The sour cream sauce will thicken a little, but I wanted it creamier and tastier, so I added a little grated Parmesan cheese. You can use any cheese you like that melts.

I mixed until the composition was homogenous and I left it on the fire for another 1 minute. Given the fact that I used Parmesan cheese, I didn't feel the need to add salt to the sauce, so if you change the type of cheese you have to sprinkle salt to taste.

This chicken breast with creamy mushroom sauce and sour cream is enjoyed hot.

The taste is very good and will be highlighted by the chosen garnish, depending on your taste.

If you are preparing the recipe, don't forget to send me a picture. I will gladly publish it.

I invite you to follow me on the YouTube channel.

Tagliatelle with mushrooms and white sauce

Put water and salt in a pot on the fire and when it boils add the pasta, boil according to the time indicated on the package, then remove from the heat and cover the pot with a lid.

Put the mushrooms in a saucepan with the oil, water and a little salt and boil until the water drops.

Melt the butter in a kettle, add the flour and mix, then add the milk (gradually), salt and nutmeg, stirring vigorously and continuously until the sauce becomes like a ciulama. Then pour over the mushrooms and mix.

Rinse the pasta with warm water and drain in a sieve. Place on a plate, then put the mushroom sauce and sprinkle chopped green dill on top.

1 kg of spinach,
250 g mushrooms,
2 onions,
2-3 cloves of garlic,
1 tablespoon flour,
2 tablespoons tomato paste,
1 link parsley,
salt, oil,

The spinach is cleaned, washed several times, boiled for 10 minutes, then drained and chopped.

Finely chop the onion and put it in oil, when it is almost golden, add the sliced ​​mushrooms, crushed garlic and tomato paste.

Dissolve the flour with a cup of cold water and pour over the mushrooms and onions, let it simmer for 5-6 minutes.

In a bowl with oil, place a fairly thick start of boiled spinach and then a state of mushrooms with onions, put another state of spinach, salt and sprinkle finely chopped greens on top.

Bake for 10-15 minutes.

White sauce with mushrooms and Gorgonzola cheese

A sauce that goes very well with a white fish, made in the oven, such as, for example, salami. However, it can also be used for other varieties of fish, chicken breast or turkey.

What do you need?

  • 200 g Champignon mushrooms
  • 3 - 4 green onions
  • 150 g spicy Gorgonzola cheese
  • 200 mL cooking cream (32% fat)
  • 100 mL white wine, sec
  • 1 bunch of dill
  • 1 tablespoon olive oil
  • ½ teaspoon freshly ground mosaic pepper.

How do you proceed?

  • Wash the mushrooms well and cut them into small pieces
  • Cut the onion into thin slices and finely chop the dill
  • Cut the Gorgonzola cheese into cubes
  • Saute the chopped mushrooms and green onions in olive oil, over low heat, for about 10 minutes, or until almost all the water has evaporated from the mushrooms.
  • Add the wine and boil for 3-5 minutes
  • Add the cream, mix well, bring to a boil
  • Add the cheese and stir continuously until all is incorporated
  • Season with pepper (salt will not be needed, it has enough cheese!) And add the chopped dill.

Have fun and see you healthy again!

Video: Πένες μανιτάρια a la crème. Yiannis Lucacos (October 2021).