The Creamy Roasted Mushroom Baked Pasta I Crave Every Winter
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Today we're making an easy and delicious creamy mushroom pasta bake. It's loaded with roasted mushrooms, 3 kinds of cheese, spinach, and garlic. I think you're going to love this one!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
CREAMY MUSHROOM PASTA BAKE PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
For the roasted mushrooms
1 ½ pounds(680 grams) Baby Bella mushrooms - quartered
1 teaspoon kosher salt
1 teaspoon black pepper
3 tablespoons fresh thyme leaves
¼ cup (54 grams) olive oil
Remaining ingredients
1 pound (454 grams) rigatoni
¾ pound (340 grams) ricotta
½ pound (226 grams) fontina cheese - shredded
¾ cup (180 grams) heavy cream
8 ounces (226 grams) baby spinach - steamed, drained
2 cloves garlic paste
½ cup (40 grams) Parmigiano Reggiano - divided
1 pinch nutmeg - optional
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My Viral Creamy Garlic Mushroom Sauce... And Chicken
Looking for a mouthwatering dinner idea that's sure to impress? Look no further than this creamy garlic mushroom chicken recipe. Made with juicy chicken thighs, earthy mushrooms, and a rich garlic cream sauce, this dish is the perfect comfort food for any occasion.
Recipe -
Ingredients -
For The Chicken -
2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken
Creamy Garlic Mushroom Sauce -
1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated
Instructions -
1. Add chicken, olive oil, onion powder, garlic powder, dried thyme, dried oregano, and salt and pepper in a bowl. Mix well and set aside.
2. Add the remaining olive oil to a large pan over medium-high heat and sear the seasoned chicken in batches for 6 minutes on each side or until deeply golden and cooked through. Remove, set aside and repeat with the remaining batch.
3. Add the unsalted butter and shallot and cook for 1 minute. Add in the mushrooms and salt to taste and sauté for 6 minutes. Add the garlic and sauté for 45 seconds to 1 minute, mixing the whole time. Deglaze with the wine or chicken stock and cook for 1 1/2 minutes or until reduced by half.
4. Add in the cream, mix well and bring to a simmer; reduce the heat to medium-low and cook for 5-6 minutes or until thickened. Add the parmesan cheese, flat-leaf parsley, tarragon and seasoning to taste. Mix to combine. Add the chicken back into the sauce with the resting juices and coat the chicken well. Cook for 1 minute. Remove from the stovetop.
5. Serve in bowls or plates and garnish with flat-leaf parsley, cracked black pepper and parmesan cheese. Dig in.
Recipe Notes -
I used chicken stock as I needed to use up ingredients but white wine can be used as a replacement.
This dish is best eaten fresh as cream based sauce can potentially split upon reheating. If you did wish to store it, it will last 2 days in the fridge. I don’t recommend freezing it.
This recipe is amazing on its own but can also be served with all of your favourite sides such as mashed potato, pasta, rice and a wide range of different vegetables.
The fresh herbs are optional as well as the parmesan cheese but add incredible flavour. If you can’t source fresh herbs they can be substituted for their dried counterparts. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can’t take out so adjust to your liking.
Cream alternatives will no longer make this dish the amazing recipe that it is. Without cream, you’ll need to add flour as a thickening agent which will ruin the texture of the sauce.
#shorts #creamygarlicmushroomsauce #onepotmeals
Mushroom White Sauce Pasta (The Ultimate Mushroom Lover's Recipe)
I'll show you how to make this quick mushroom white sauce pasta light & creamy NOT heavy or gloppy.
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-- RECIPE --
▪30-40g or 1.5oz dried mushrooms (shitake or porcini)
▪500g or 2 1/8c water
▪375g or 5c fresh mushrooms, sliced (i’m using king trumpet, enoki, and oyster)
▪Olive oil
▪30g or 3-4tbsp butter
▪Salt
▪50g or 3Tbsp shallot, minced
▪20g or 4 garlic cloves, minced
▪2-3g or 2-3tsp thyme
▪225g/8oz campanelle pasta
▪250g or 1c heavy cream
▪50-60g ½-2/3c aged parmesan, grated
▪Black pepper
▪Lemon juice
For the mushroom broth, add dried mushrooms and 500g water to sauce pan, bring to a boil, reduce heat to med-low and simmer for 5-10 min. Remove from heat and allow to seep for 10-15 more minutes.
Preheat a large saute pan over med-high and add a squeeze of olive oil and butter. When butter has melted, add mushrooms and a generous pinch of salt (about 5-6g). Stir to combine and cook for 5-6 minutes, stirring occasionally. Mushrooms should be about halfway done. Add shallots, garlic, thyme, and pinch of salt. Stir and cook for another 3-4 minutes.
Add about ½ of the dried mushroom broth (liquid only) to deglaze. Cook and reduce until fully evaporated and shallots are tender, about 3min. Add cream, bring to a simmer, and reduce by about half.
Bring large pot of water to a boil over high and salt heavily. Add pasta to water and cook to al dente.
Drain off pasta and add it to the mushroom cream sauce pan. If mixture is dry, add additional mushroom broth, about 100-150g. Toss and stir to combine. Off heat, add grated parm, black pepper, and a small squeeze of lemon juice. Toss to combine. Adjust consistency with more parm is too thin or mushroom broth if too thick. Toss. Taste and add salt if needed.
Garnish by topping with a sprinkle of parm, black pepper, grated parm, and minced chives.
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CHAPTERS
0:00 Intro
0:16 Mushroom broth
0:50 Cooking the mushrooms
3:18 The pasta part
4:01 Sippin on AG1 (ad)
5:00 Finishing the pasta
7:24 Plating up
7:57 Let’s eat this thing
#mushroompasta #mushroomwhitesauce #creamymushroomsauce
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Jamie’s Speedy Mushroom Pasta | Tesco with Jamie Oliver
Watch as Jamie Oliver shows you how to make his Speedy Mushroom Pasta, ideal for a mid-week meal! Click the link below for the recipe #TescoAndJamie #EatMoreVeg
Creamy Mushroom Sauce Pasta ????
Creamy Mushroom Sauce Pasta ???? Subscribe to AlphaFoodie or check my blog for more delicious pasta recipes:
#pasta #pastanight #mushrooms #mushroompasta #pastasauce
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Easy Creamy Mushroom Sauce | Chef-Jean Pierre
Hello There Friends, today I am going to demonstrate how to make my fabulous Mushroom Sauce! I am revamping the Sauce Collection with the Mushroom Sauce being the first of the bunch. This Mushroom Sauce can be served with anything you want! And if you are worried that you don't like mushrooms then try my technique in cooking them! Let me know what you think in the comments below.
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Reduction Sauce Pan:
❤️ Porcini Salt:
❤️ Traditional 18 year Old Balsamic Vinegar:
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❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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