Thyme Butter Mushroom Pasta with Crispy Breadcrumbs, by What's Gaby Cooking
Our new Thyme Braiser ???? What's Gaby Cooking's Thyme Butter Mushroom Pasta with Crispy Breadcrumbs. Here's how to make this simple, savory vegetarian dish, perfect for National Pasta Day today.
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Ingredients:
For the mushrooms:
1 ½ pounds wild mushrooms (any assortment works - try Chanterelles, Hen of the Woods, and/or Oyster Mushrooms)
¼ cup olive oil
6 cloves garlic, finely chopped
1 Tbsp unsalted butter, at room temperature
Kosher salt and freshly cracked black pepper to taste
1 lemon, zested and juiced
4 Tbsp homemade breadcrumbs (recipe below)
1 Tbsp capers, rinsed, drained, and chopped
1 Tbsp, fresh thyme, removed from stem and roughly chopped
2 Tbsp chopped flat-leaf parsley
For the pasta:
10 oz of your favorite shaped pasta
2 Tbsp butter
Grated Pecorino Romano or Parmesan
For the breadcrumbs:
4 thick sliced whole grain bread from a loaf, torn into very small pieces (about 1 ½ cups once torn)
2 Tbsp olive oil
1 Tbsp unsalted butter
2 cloves garlic, chopped
½ tsp kosher salt
Instructions:
1. Heat the oven to 400°F.
2. Clean off any dirt from the mushrooms with a paper towel and trim off any dried stems. Tear the mushrooms into 1 inch chunks so they are all mostly bite-sized. Place the mushrooms into a bowl, then drizzle with olive oil, salt and pepper. Toss to combine. Remember that you should never run your mushrooms under water or rinse them. Instead, just brush them off with a clean towel to remove any dirt. If you were to rinse them, they would soak up too much moisture and then not roast properly!
2. Spread them in an even layer in a Le Creuset Braiser. Transfer to the oven and roast until they are golden brown and crisp around the edges for about 20-25 minutes, tossing once halfway through.
3. Once the mushrooms are removed from the oven, immediately toss them with the garlic, butter, lemon zest and juice, breadcrumbs, capers, thyme and parsley. Taste and adjust with more salt and pepper.
Remaining instructions are in the comments of this post!
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4. Meanwhile, cook the pasta according to the package directions and reserve about ½ cup of the pasta water. Drain once al dente and mix the pasta in the braiser with the roasted mushroom mixture, add an additional 2 tablespoons of butter, lots of grated cheese and the homemade breadcrumbs. Drizzle in a few tablespoons of the pasta water to make everything creamy. Finish with extra salt and freshly cracked black pepper to taste.
For the Breadcrumbs:
Place a medium Le Creuset skillet over medium heat with the olive oil and butter. Add the bread and sauté for 3-5 minutes until it starts to turn golden brown. It happens quickly, so don't walk away. Add the garlic and salt and continue to sauté for about 30 seconds more until fragrant. Remove from heat and transfer to a paper towel-lined plate to drain any excess oil. Use as needed.
The garlic butter pasta sauce that breaks ALL the rules | A ❤️letter to fusion pasta ????
My spicy garlic butter pasta sauce breaks all the rules. It's kind of Italian but mostly Asian LOL. Creamy, luscious and oh so good! It's my love letter to fusion pasta.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Creamy Mushrooms | Jamie Oliver
This is a brilliant principle recipe for creamy mushrooms. Stir through pasta here but so good on toast, on steak and on so many other things. If you like mushrooms then check this out!
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Greek Duchess Potatoes with Lemon & Thyme
Get this recipe and many more on my website: dimitrasdishes.com
Serves 8:
2 and ½ Russet (baking) potatoes, peeled and cubed
6 egg yolks at room temperature
6 tablespoons butter, melted
¼ cup sour cream
1 teaspoon salt, or to taste
1 tablespoon thyme leaves
Zest and juice of a lemon
Optional: white pepper, to taste, grated cheese such as Gruyere, Parmesan, Swiss, or Cheddar
Preheat oven to 425 °F, 220 °C.
Place the potatoes in a pot and cover with cold water. Bring to a boil and cook until very soft.
Drain the potatoes and either pass them through a food mill, a ricer, or mash them until smooth.
Add melted butter, sour cream, and salt, lemon zest, and juice. Taste it and adjust the seasoning. Mix in the egg yolks and thyme.
Transfer the mixture into a pastry bag fitted with a large star tip or use a spoon and a fork.
Pipe mounds onto a baking tray lined with parchment paper.
Bake for 20 minutes.
Make ahead tips: Pipe portions onto a baking sheet and store in the refrigerator until ready to bake that same day or transfer to the freezer until firm. Store in freezer bags up to 3 days.
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Creamy Mushroom Sauce Recipe
Today I'm making my easy creamy garlic mushroom sauce. This cream of mushroom sauce recipe is one of my top mushroom recipes as it's very versatile and pairs beautifully with so many dishes. In this video I made creamy mushroom pasta but you can add it to almost anything you like. This sauce can also be made in a large batch and stored to use in different ways during the week!
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*INGREDIENTS*
1/2 lb / 200g mushrooms
6-7 (1 tbsp) garlic
1 medium white/yellow onion (1 small purple onion)
1 tbsp butter
1 cup chicken stock/vegetable
1/3 cup heavy cream
1/3 cup parmesan cheese
1 tbsp dried oregano
bunch of parsley
salt and pepper
• No stock?
You can use stock cubes dissolved in 1 cup of water. Or use plain water but the flavor will be slightly mellowed
• No oregano/parsley?
You can use Italian herb mix, basil or rosemary also pair well with mushrooms
• No heavy cream?
Substitute with evaporated milk/half and half/fresh cream. The duration of cooking and texture will need to be altered
• No parmesan cheese?
Any cheese that will melt smoothly without causing stringiness can be used. Alter the quantity as needed
Tips:
• Mushrooms need to be cooked until it's browned to release maximum flavor
• Be weary of salt if used store-bought stock. To be safe use low sodium stock or alter the measurements depending on your stock
• In case it ends up too salty, add sugar to balance the saltiness
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#creamymushrooms #mushroom #mushroomsauce
Mushroom, Thyme and Port Pâté and Tuna Tartare Canapes || Tess Ward
These festive canapes are the perfect nibbles for a Christmas party. Both are delicious and easy to make. Perfect for entertaining friends and family with. I got my ingredients delivered via Farmdrop for added ease
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Mushroom Pate Canapes
Makes 20
15g dried cep or porcini mushrooms
1/2 cup boiling water
1 tbs olive oil
2 tablespoons butter, divided
1 small onion, finely chopped
2 cloves garlic
Coarse salt and freshly ground black pepper to taste
350g mixed french mushrooms, girls and chanterelles etc
1 heaped teaspoon fresh thyme leaves, plus extra to serve
2 tbs parsley
a dash of port
1/4 lemon, juice
creme fraiche, to top (optional)
12 mini sable biscuits, or toasted baguette
Makes 12
Combine the dried mushrooms and boiling water in a small bowl and let soak for 30 minutes.
Heat olive oil and 1 tablespoon butter over medium-high heat. Add onions and cook for 7 to 8 minutes, until they become soft and translucent. Add the garlic and continue to cook for a further two minutes
Raise heat to high and add the fresh mushrooms, thyme, salt and pepper.
Cook until mushrooms brown further and release their liquid. Continue to move the mushrooms in the pan until all of the liquid has evaporated, then add soaked mushrooms and their soaking liquid. Cook the liquid almost completely off. You want to be able to drag a spoon through the mushrooms and leave a path.
Add a dash of port and continue to cook for a couple of minutes, until the alcohol evaporates. Season the mixture to taste. Stir through the last tbs of butter and turn in to a bowl.
Let mixture cool for 15 minutes, then blend in a food processor, or blender, until the mushrooms reach the texture of a fine smooth pate. Chill in fridge for a few hours before serving, giving the flavours a chance to settle.
The pâté will keep in fridge for 5 days, in an airtight container.
When ready to serve, place a heaped teaspoon of the pate on each sable/ french biscuit. Finish with a grinding of black pepper, a few fresh thyme leaves and a little dollop of creme fraiche, if using.
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Tuna Tartare with Rye bread crisps
Makes 12
150 g sushi-grade tuna fillet
1 tbs capers, chopped
2 tbs de-stoned black olives, finely chopped
1 1/2 tsp. fresh lemon zest, plus more to garnish
1 tsp. extra virgin olive oil
2 tablespoons finely chopped fresh chives, plus extra to garnish
sea salt and black pepper
1/2 loaf of rye bread
2 tbs creme fraiche, to serve
Preheat the oven to 160°C/gas mark
With a really sharp knife, slice the loaf into 1-2mm slices and place on a baking tray lined with parchment paper
Season the bread slices with a drizzle of olive oil and salt and bake in the oven for 5-6 minutes until crisp.
Meanwhile, using a very sharp knife, trim away any sinew or skin from the tuna fillet. Cut the tuna into 3/4-cm cubes and place in a bowl.
Add the add the remaining ingredients, accept the creme fraiche. Mix well.
To serve, divide the tuna among the rye crisps. Top with the creme fraiche, a pinch of chives and a final squeeze of lemon juice.
Top tip : only squeeze over the lemon right before serving, otherwise the citrus will begin to cook the fish and turn it opaque.
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