How to Make Delicious Spaghetti in Mushroom Sauce

Today’s recipe is easy-to-prepare and very tasty. I cook it when I’m in rush as it requires only 40 minutes in total. Fortunately, my daughter likes it a lot and this makes it a fantastic fast and delicious recipe. Here I go with the recipe: / La receta de hoy es fácil de preparar y muy sabrosa. Lo cocino cuando tengo prisa, ya que solo requiere 40 minutos en total. Afortunadamente, a mi hija le gusta mucho y esto lo convierte en una receta fantástica, rápida y deliciosa. Aquí voy con la receta:

Ingredients: / Ingredientes:

  • 500 gr Spaghetti / 500 gr de espagueti
  • 4 – 5 field mushrooms / 4 – 5 setas de campo
  • 1 package of sour cream / 1 paquete de crema agria
  • Salt, white pepper, parsley, olive oil / Sal, pimienta blanca, perejil, aceite de oliva.

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Preparation: / Preparación:

Start with the preparation of sauce and pasta at the same time. Pour 1.5 liters of filtered water at a stew-pot and put it on heat. Peel the field mushrooms, cut them in half and than in pieces 5 mm thick. In a fry-pan add 2 spoons of olive oil and add the mushrooms.

Preparation of Mushroom Sauce - Step 1.
Comience con la preparación de salsa y pasta al mismo tiempo. Vierte 1,5 litros de agua filtrada en una olla y caliéntala. Pelar los champiñones, cortarlos por la mitad y en trozos de 5 mm de espesor. En una sartén agregue 2 cucharadas de aceite de oliva y agregue los champiñones.

Fry the mushrooms until they are fully shriveled (lost volume, changed color and start to become soft). Add the sour cream and mix well. Add one cup of cold filtered water, salt and dry seasoning (of you use fresh parsley, add it only at the end of sauce preparation).

Preparation of mushroom sauce - Step 2.
Freír los champiñones hasta que estén completamente arrugados (pérdida de volumen, cambio de color y comenzar a ablandarse). Agregue la crema agria y mezcle bien. Agregue una taza de agua fría filtrada, sal y condimento seco (si usa perejil fresco, agréguelo solo al final de la preparación de la salsa).

Let the sauce cook in moderate heat, stirring time after time. The sauce should be thickened, but be still juicy at the end.


Meanwhile, cook the pasta (spaghetti) al-dente as shown here. With the help of a colander drain the spaghetti and add them to sauce.

Add spaghetti al-dente to the pan of the mushroom sauce.
Deje que la salsa se cocine a fuego moderado, revolviendo una y otra vez. La salsa debe estar espesa, pero al final aún debe estar jugosa.
Mientras tanto, cocine la pasta (spaghetti) al-dente como se muestra aquí. Con la ayuda de un colador, escurra los espaguetis y agréguelos a la salsa.

Stir well the spaghetti until the pasta and the sauce are fully integrated. Serve the pasta nicely in a big plate. Add grated Parmesan, as per your taste, and decorated with cherry tomatoes and fresh basil leaves.

Bon Appetite!

Finished plate of Delicious Spaghetti in Mushroom Sauce.
Revuelva bien los espaguetis hasta que la pasta y la salsa estén completamente integradas. Sirve la pasta bien en un plato grande. Agregue parmesano rallado, según su gusto, y decorado con tomates cherry y hojas frescas de albahaca.
¡Buen provecho!

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