Macaroni with mushroom sauce and cream, quick recipe to eat

Total: 20 min Diners: 2

Battle cuisine is not at odds with a tasty recipe. This macaroni with mushroom and cream sauce is so easy you won’t believe it, and yet it’s so tasty you’ll want to make it every day.

Ingredients

Macaroni, 250 g Mushrooms, 250 g Cream, 200 ml

Step 1

Bring a pot of water to boil for the macaroni. Meanwhile we clean and cut the mushrooms into slices of 2-3 millimeters.

Step 2

We put the mushrooms in a pan without oil at maximum heat and we are moving them. They will start to release a lot of water. Without lowering the fire we continue stirring until the water has disappeared completely. It will take about five minutes.

Step 3

When there is no water left, add 2 tablespoons of virgin olive oil, lower the heat to 8/10 and stir while the mushrooms brown slightly, about five minutes more.

Step 4

Cook the macaroni according to the time indicated on the package so that they are al dente, we do not want them overcooked and soft.

Step 5

While the pasta is cooking, add the cream to the pan at maximum heat. As soon as it starts to bubble we lower it to 4/10 and keep it that way for as long as the macaroni is boiling, we are looking for a dense texture.

Step 6

Stir the macaroni when ready and add it to the pan with the mushroom sauce and cream, stir to integrate everything completely and serve.

Tricks for a perfect macaroni with mushrooms and cream

Although you have already seen that this macaroni recipe is super easy, there are a couple of tricks to keep in mind when preparing macaroni or any other type of pasta, and if we keep them in mind we will turn something simple into something delicious.

The most important thing is, of course, the quality of the macaroni we are cooking. Not all pasta is the same, so spend a little more on a quality one to get the best results. Pasta in general is a cheap ingredient, so the expensive one is still affordable.

We can also make the macaroni with mushrooms, bacon and cream, as it goes great with the addition of bacon to this recipe. What I do is to put it from the beginning on a very low heat (3/10) so that it cooks slowly in its own fat, and I add it to the rest of the sauce when I add the pasta, stirring everything together.

Of course, and more being such a simple recipe in which every ingredient matters, the cream can make the difference. It’s important to take care of quality, and in dairy you can tell a good one from a bad one. Just as with pasta, invest a little more in a quality cream and you will notice it a lot in the final result.

Tell us in the comments your tricks about pasta and sauces, what else would you add to this recipe?

What else would you add to this recipe?

What else would you add to this recipe?