PASTA:
1 c Flour *
1 lg Egg
1 ts Salt
1 ts Pepper, white
2 tb Water
2 tb Oil, olive
SAUCE:
2 tb Butter
2 tb Mushrooms, button, chopped
2 tb Puree, shallot **
1 ts Peppercorns, crushed
2 ea Bay leaves
1 c Wine, white
2 c Stock, chicken
1 c Cream, heavy
1/2 c Wine, Madeira
4 tb Truffles, finely chopped
Salt (to taste) Pepper (to taste) ASSEMBLY:
4 tb Mushrooms, cepes, sliced
4 tb Mushrooms, Shitake,
sliced 4 tb Mushrooms, Chanterelle,
:
sliced 1 tb Oil, olive
* The flour used for this pasta recipe is made up of 70% semolina, and 30% of either all-purpose, rice, or buckwheat flours.
** See recipe for Shallot Puree. For the Pasta: ============== Place your flour on a work space. Add the egg, olive oil, water, salt and pepper. Mix and roll the dough into a ball, then continue working by hand until smooth and consistent. Dust the dough lightly with flour. Run the dough through a pasta machine to form noodles. Dust with flour and reserve. For the Sauce: ============== Melt the butter in a saute pan. Add the mushrooms, shallot puree, peppercorns, and bay leaves. Reduce the mixture over high heat for about 2 minutes. Add chicken stock and continue cooking over medium heat for 2 to 3 minutes. Add cream, bring the mixture to a boil, then reduce by one-third and make it a smooth consistency. Adjust the seasoning. In another saute pan, add Madeira wine to 3 tablespoons of truffles. Reduce over high heat for 2 to 3 minutes. Strain the cream sauce into the truffles and wine, then reduce it to a smooth consistency. To Assemble: ============ Cook the pasta in plain boiling water, then drain. In a saute pan, heat 2 tablespoons of olive oil, 1 tablespoon of chopped truffles, salt, and pepper. Add pasta to the saute pan. Add a little cream truffle sauce and heat. In another saute pan, saute 1 tablespoon sliced cepes, 1 tablespoon sliced shitake and 1 tablespoon of sliced chanterelle mushrooms in 1 tablespoon of olive oil. Strain. To serve, ladle some of the sauce onto a serving plate, swirl pasta in the center and garnish with a quarter of the sauteed mushrooms. Top with chopped truffles. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA
How To make Pasta with Cream Truffle Sauce and Fresh Mushrooms's Videos
Truffle Tagliatelle | Gennaro Contaldo
Hello Lovely people of Food Tube, Not sure what to do with your truffle?? Well you're in luck! Today Today I am back in my house - in my special wood fire kitchen and i'm cooking my Truffle Tagliatelle.
So good, so delicious! I love you all. Bless you!
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How to make Wild Mushroom Truffle Pasta By Chef Kelvin Fernandez
Nice Hearty Vegetarian Dish featuring some of my favorite mushrooms, Great way to impress a date with this dish... Enjoy
1 box of linguini pasta or spaghetti, bucatini, Fettuccine
4-5 different mushrooms 2 oz each i just bought a mixed box, shitaki, oyster mushrooms, beech mushrooms, royal trumpet, maitaki mushrooms.
1 sprig of rosemary
1 sprig of thyme
2 oz parsley
parmigiano reggiano
1/2 cup of heavy cream
3 garlic cloves
1 tablespoon of butter
2 ounces truffle oil
Mushroom Alfredo is a 15-minute Dinner Idea
Get the Recipe:
⭐️ This tasty mushroom Alfredo recipe is an easy 15-minute dinner idea with an irresistibly creamy and smooth sauce and sautéed mushrooms.
If you like pasta and mushrooms, you will fall in love with this easy mushroom alfredo.
⭐️ Ingredients
¾ pound pasta linguine or fettuccine
1 pound mushrooms white, brown, portobello
½ teaspoon salt
¼ teaspoon black pepper
4 tablespoons butter unsalted (or dairy-free butter)
2 cloves garlic
1 cup heavy cream (or dairy-free cream)
½ cup grated parmesan (or dairy-free parmesan)
1 sprinkle grated nutmeg or grated lemon zest
1 tablespoon parsley chopped
Cooked by Nico
Filmed & Edited by Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
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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TRUFFLE CREAM PASTA
TRUFFLE CREAM PASTA
250-gram pack spaghetti or pasta of your choice (boil until al dente)
2-3 cups cream (heavy cream, or cooking cream, or all-purpose cream)
2-4 tablespoons truffle paste/ salsa (optional- if you can't find one, just add more truffle oil)
Splash of Truffle oil
Salt, to taste
Parmesan cheese
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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