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Pasta with Mushrooms and Cream

Pikantne Main Dishes Regional Cuisine of Poland 40 min Medium 20 wyświetleń ~34.84 PLN - (0)
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Description

Creamy pasta with mushrooms and cream is a simple yet elegant dish from Polish cuisine — perfect for a quick weekday lunch or an informal gathering with friends. Sautéed mushrooms with a delicate sweetness of onions combine with cream, butter, and a touch of lemon juice, creating a velvety sauce that envelops the pasta. The dish has a pleasant light brown color, creamy texture, and intense mushroom aroma. Serve with parsley or grated yellow cheese as an option; it pairs wonderfully with a light salad of seasonal vegetables and fresh bread.

Ingredients Used

Ingredients (11)

Servings:
4
  • Pasta 400 g
  • Mushrooms 400 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • 30% heavy cream 200 g
  • Butter 30 g
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Salt 8 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Parsley 1 pęczek (~30 g)
  • Cheese 50 g
💰 Szacowany koszt dania: ~34.84 PLN (8.71 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare all the ingredients before you start cooking. Gently wash the mushrooms under running water and dry them with a paper towel. Cut off the bottom parts of the stems, slice larger mushrooms into pieces about 4-5 mm thick, and halve the smaller ones. Peel the onion and chop it into small cubes (about 5 mm). Peel the garlic and chop it very finely or press it through a garlic press.

Ingredients: Onion, Garlic
Use a cutting board and a sharp knife. Do not soak the mushrooms for too long, as water will make them soggy. Preparation takes about 7-10 minutes.

Cooking pasta

2

In a large pot, bring 3 liters of water to a boil. When the water starts to boil, add 2 pinches of salt (about 2 g) and the pasta. Stir immediately after adding to prevent the pasta from sticking. Cook the pasta according to the package instructions minus 1-2 minutes (usually 7-10 minutes) — the pasta should be al dente, meaning soft on the outside and slightly firm in the center.

Ingredients: Pasta, Salt
Use a large pot (at least 4 l) and a wooden or silicone spoon for stirring. Reserve about 100 ml of the pasta cooking water before draining — it will be helpful for combining the sauce. Cooking the pasta is key to achieving a good texture.

Sauce

3

Heat a tablespoon of rapeseed oil (15 g) and 15 g of butter in a large skillet over medium-high heat. When the butter melts and begins to brown slightly, add the chopped onion. Sauté for 3-4 minutes until the onion is translucent and lightly golden. Add the mushrooms in a single layer, increase the heat to medium-high, and sauté without stirring for 2 minutes to allow the mushrooms to brown. Then stir every minute for the next 4-6 minutes until the mushrooms release their moisture, the liquid evaporates, and the mushrooms are browned. Finally, add the chopped garlic and sauté for 20-30 seconds just to release the aroma (do not burn).

Ingredients: Rapeseed oil, Butter, Onion, Garlic
Use a wide skillet (diameter 26-28 cm) — the mushrooms will have space to brown instead of steaming. Do not overcrowd the skillet; if there are a lot of mushrooms, fry in batches. Total frying time is about 8-12 minutes.
4

Reduce the heat to low and pour in the 30% cream (200 ml) into the pan with the mushrooms. Gently stir with a wooden spoon, scraping up all the browned bits from the bottom — that's where the most flavor is. Cook on low heat for 3-4 minutes, until the cream slightly reduces and thickens. If the sauce is too thick, add 2-4 tablespoons of reserved pasta cooking water, stirring until the desired consistency is reached. Season with salt and pepper to taste (start with 2 pinches of salt and 1 pinch of pepper, then taste).

Ingredients: Salt, Black pepper
Use low heat so the cream doesn't curdle. If you notice that the cream starts to separate, remove the pan from the heat and add some pasta water, stirring vigorously.

Assembly and serving

5

Drain the pasta (reserving about 100 ml of the water) and transfer it directly to the pan with the sauce. Over medium heat, mix the sauce with the pasta for 1-2 minutes, gradually adding the reserved cooking water as needed to achieve a smooth, creamy consistency. Finally, add the remaining 15 g of butter, mix well, taste, and season with salt and pepper. Serve immediately, sprinkled with finely chopped parsley and (optional) grated cheese.

Ingredients: Pasta, Butter, Parsley, Cheese
Gently stir with a silicone or wooden spoon to avoid damaging the pasta. Add the cheese just before serving so it melts but doesn't harden. The dish is ready in 1-2 minutes after combining.

Finalization

6

Arrange the portions on the plates: pasta in the center, sprinkle with parsley and a little freshly ground pepper. If you are using cheese, sprinkle it just before serving. Serve hot.

Ingredients: Parsley, Black pepper, Cheese
Use large flat pasta plates — they showcase the dish better. Serving immediately after preparation will ensure the best texture and aroma.

Fun Fact

💡

In Poland, classic dishes with mushrooms and cream have been popular since the 1960s, when mushrooms became widely available. The combination of mushrooms with sour or fatty dairy products (cream, butter) is a traditional way to bring out umami.

Best for

szybki obiad w tygodniu nieformalne spotkanie z przyjaciółmi kolacja dla rodziny

Tips

🍽️ Serving

Serve with a green salad with sprouts or arugula drizzled with olive oil for contrast. For a bolder flavor, add a few drops of lemon juice just before serving. If cheese is used, it will melt immediately and add creaminess.

🥡 Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, warm on low heat in a pan, adding 1-2 tablespoons of water or cream to restore the creamy consistency. Do not freeze dishes with cream — the texture of the sauce will deteriorate after thawing.

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