Creamy Garlic Mushroom Sauce | How To Make Recipe
How to make Creamy Garlic Mushroom Sauce with recipe and instructions. Mushroom Sauce is something I've been making for a long time, with every time making it I experiment with new flavours. I have come up with this recipe and believe it is one of the best. This is a must-try recipe. This sauce is perfect over Steak, Chicken, Pies, and Vegetables, this recipe has a lot of versatility.
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Makes - 2 12 Cups
Serves 4-6 people
Ingredients -
2 Tbs - Clarified Unsalted Butter
4 Cloves - Garlic, Thinly Sliced
1 - Shallot, Fine Diced
300g - Swiss Brown Mushrooms, Thinly Sliced
2 Tbs - White Wine (Use a cheap White Wine, I used Chardonnay) Can be substituted for Vegetable Stock or Chicken Stock.
2 Tbs - Curly Parsley, Chopped (Can be substituted for Flat Leaf Parsley)
1 tsp - Thyme, Chopped
400ml - Full Fat Cream (Thickened Cream)
Equipment I use -
Knives and Steels -
Shun Premier 17.8cm Santoku Knife -
Shun Premier 22.9cm Bread Knife -
Shun Steel -
Pots and Pans -
Essteele Per Vita 5 Piece Cookware Set -
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Music in this video
Song: Uplink & Jason Gewalt - Euphoria [NCS Release]
Music provided by NoCopyrightSounds.
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Daily Beetle by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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Reasons to Smile
My Favorite Italian Pasta
#shorts #pasta #cheese
AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
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USEFUL KITCHEN GEAR
???? Chef Tweezers:
????Thermapen Thermometer:
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???? Beginners Chef's knife:
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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
Easy Cheese Pasta Recipe With Gorgonzola
CHEESE PASTA WITH GORGONZOLA
For 4 persons
14 oz (400g) penne or fettuccine
7 oz (200g) Gorgonzola, crumbled in large pieces
3.5 oz (100g) cream cheese
7 oz (200g) hard cream
3.5 oz (100g) parmesan
2 tbls butter
2 cloves garlic, chopped
1 onion, chopped
sea salt and freshly ground pepper
Recipe Rigatoni with Beefy Mushroom Gorgonzola Sauce
Recipe - Rigatoni with Beefy Mushroom Gorgonzola Sauce
INGREDIENTS:
●2 tablespoons vegetable oil
●2 teaspoons butter
●1 (1 1/4-inch) thick sirloin or rib-eye steak, cut into 1-inch cubes (about 24 ounces)
●1 1/4 teaspoons salt, divided
●3/4 teaspoon freshly ground black pepper, divided
●1 pound cremini mushrooms , stem ends trimmed and sliced
●1/3 cup minced shallots
●1 1/2 teaspoons minced garlic
●1/2 teaspoon minced fresh rosemary leaves
●1/2 teaspoon minced fresh thyme leaves
●1/2 cup dry white wine
●1 tablespoon all-purpose flour
●1 cup beef broth
●5 to 6 ounces Gorgonzola , crumbled
●2/3 cup heavy cream
●1 pound rigatoni , cooked al dente , drained,
●1/2 cup cooking liquid reserved
●1 tablespoon chopped fresh parsley leaves
●1 tablespoon snipped chives
Italian Food How To Make Gnocchi In Gorgonzola Cheese Sauce With Bacon, Garlic And Fried Onions!
This week I am making an adult version of Mac N' Cheese using gnocchi! This version is How To Make Gnocchi In Gorgonzola Cheese Sauce With Garlic, Bacon And Fried Onions. In Italian it is called: gnocchi in salsa di crema di gorgonzola con pancetta , aglio e cipolle fritte! It is delicious! It is rich! It is satisfying! Make this and I promise you will not be sorry. The recipe can be found below! Enjoy!
The Knives I Use In My Kitchen
The Rods I Use To Maintain My Knives
Mac Black Ceramic Rod 2000 Grit:
DMT Diamond Sharpening Rod 600 Grit:
The Gear I Use To Sharpen My Knives:
DMT W6X:
DMT W6F:
DMTW6CP:
DMT W6E:
DMT W8CXNB:
DMT W8EFNB:
DMT W250CXNB:
DMT250EFNB:
Mac Black Ceramic Honing Rod 2000 Grit
SPECIAL PLATES:
The Diamond Plate Use To True My Whetstones:
DMT D8EE: 8000 Grit/Mesh Diamond Plate:
Spyderco 302UF:
Spyderco 302U:
Surgical Black Arkansas:
The Diamond Plate Use To True My Whetstones:
1 lb. frozen gnocchi
4-6 oz. thick-cut bacon. I use bacon ends and pieces as my preference cooked down.
4 Tbs. extra-virgin olive oil
2 medium-small yellow onions thinly sliced or one regular brown onion sliced.
6 to 8 cloves or more to your liking garlic minced or rough chop your choice.
Freshly ground black pepper to taste.
2 Tbs. grated Parmigiano-Reggiano for topping.
Salt for water used to cook the gnocchi.
In a large enough pot bring salted water to the boil.
Cook the gnocchi to package directions until they float about 2 minutes in most cases.
Then drain the gnocchi and set aside in a strainer or bowl covered.
Add some oil ta a skillet and fry/cook the gnocchi until nicely browned.
Remove again from the skillet and set aside in a baking dish with a cover.
In the skillet cook your bacon on medium until it is crispy brown but tender.
Transfer the cooked bacon to a plate with paper towels to soak up the grease.
Pour excess fat from the skillet.
In the same skillet heat up 2 Tbs. of olive oil on med-high heat.
Add your garlic and saute until garlic gets golden.
Remove garlic to a plate with the bacon and paper towels on it.
Add a little olive oil to skillet and add your onions.
Fry the onions until golden or a little darker to your liking.
Remove the onions and add to the plate with the fried garlic and bacon.
Now wipe the skillet and clean with paper towel.
Making The Cheese Sauce:
Gorgonzola Sauce:
4 oz. Gorgonzola Cheese (Room Temperature)
2 Tbsp. Butter
4 Tbsp. Flour
Note: 2 Tbsp. Butter/4 Tbsp. Flour will make 2 cups of sauce.
8 to 10 oz. Heavy Cream
Note: You can make a killer sauce using whole milk or even 2% if you want.
Garnish:
Grated Parmesan or Peccorino or even Mozz cheese
Cracked Black Pepper
8 oz gorgo cheese
1 Tbsp. minced garlic
1 Tbsp. minced onion/shallot
2 Tbsp. flour
12-16 oz heavy cream, half and half or whole milk.
black pepper
pinch of red pepper
pinch dried basil.
pinch of dried thyme.
In another large skillet add your butter and melt the butter on medium heat.
Once the butter has melted add in your flour.
Cook the flour for a few minutes constantly stirring it with a wooden spoon.
You want the flour to turn color a bit blonde to cook out the flour taste.
We are making the base to the sauce called a Roux.
After the roux has cooked and turned color it is time to add the half and half or heavy cream.
Now you are making a bechamel sauce when the cream is added to the roux.
Switch to a wire wisk for mixing the sauce at this point.
Bring the sauce mixture to a boil on medium to medium low heat this will thicken the sauce.
You don't want to boil the sauce to quick as it will get pasty to quickly.
Once the sauce is thickened to your liking add your gorgonzola cheese.
Once the cheese is melted add in the garlic, onion, bacon mixture and mix it in quickly.
Add black pepper to the sauce and remember cream sauces LOVE black pepper.
Now you have gorgonzola cheese sauce or a sauce Mornay but instead of using Gruyere were are using gorgonzola.
Have the gnocchi in a baking dish and pour this sauce into the dish with the gnocchi.
Shake the dish around and hit with hand a little bit to mix sauce to gnocchi.
If needed use a spoon to mix gnocchi and sauce together.
Put in oven and bake at 375-400 until the dish is nice and bubbly.
Pull dish out of oven top with your desired cheese and some fried shallots 'onions or garlic (optional)
place back in oven to bake/broil at 400 until top is browned and bubbly.
Remove from oven and let rest 5 mins and then manga!