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
Garlic Mushroom Pasta #Mushroom Pasta Recipe #macaroni #pasta #cheesepasta #creamypasta
How to make mushroom pasta, Garlic Mushroom pasta recipe, garlic mushroom pasta sauce, white sauce recipe, pasta in mushroom sauce.
Make Mushroom pasta in white sauce with loads of cheese in Indian style.
creamy cheese macaroni, #pastarecipe
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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Mushroom, Leek and Tarragon Pasta | Gordon Ramsay
A simple dish of pasta with a creamy mushroom sauce and fresh garlic bruschetta. Leeks are a fantastic ingredient - cheap and easy to work with and they give a subtle savoury flavour.
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How to Make MUSHROOM ALFREDO PASTA Like an Italian
Mushroom Alfredo Pasta? You will not go back to the classic Alfredo recipe after trying this re-imagined version which combines hearty porcini mushrooms with freshly grated truffle. Is your mouth watering yet? Once you mix through salty parmigiano cheese, this dish will hit new heights and you’ll be transported directly to Italy.
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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Mushroom Alfredo Pasta
1:01Introduction to Mushroom Alfredo Pasta
1:55 Ingredients for Mushroom Alfredo Pasta
2:56 How to Cook Pasta
3:29 How to Cut Mushrooms
3:42 How to Cook Mushrooms
4:41 How to Grate Parmigiano
5:23 Combine Pasta with the Mushrooms
6:14 How To Create the Alfredo Sauce
7:47 How to Serve Mushroom Alfredo Pasta
9:16 How to Eat Pasta, E ora si Mangia...Vincenzo's Plate!
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Secret to the CREAMIEST garlic mushroom PASTA!
I don’t think there’s a time of the year I don’t crave garlic mushrooms with pasta. I come back to it time and time again for comfort and ease. Hunt down a selection of interesting mushrooms for this Creamy Garlic Mushroom Pasta recipe, they will add flavour and texture beyond anything you’d get from regular old button mushrooms!
You'll need:
4 Tbsp. extra-virgin olive oil
1 onion, finely sliced
50g butter, cut into pieces
500g mixed wild mushrooms, torn into bite-size pieces
3 garlic cloves, finely sliced
450g bucatini
50ml dry white wine
250ml double cream
Zest and juice of ½ lemon
15g Parmesan, finely grated, plus more for serving
Small handful parsley, chopped
Freshly ground black pepper
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