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
Day 6 of 20 minute dinners - CREAMY MUSHROOM PASTA
#shorts #creamy #cooking #food #pasta
FULL RECIPE:
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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Reasons to Smile
Creamy and Rich Mushroom Sauce / Mushroom Sauce Recipe / Sauces
How to make creamy and rich mushroom sauce. This sauce is perfect over steak , grilled chicken , pasta , mash potato and vegetable. im sure you will love this recipe.
Learning how to make delicious sauces is a great skill to have. @lutongbale
Ingredients;
400g button mushroom
1 cup cooking cream
1 cup vegetable stock
1 tbsp fresh rosemary
1 tbsp fresh thyme
1 tbsp butter
minced garlic
minced onion
salt and pepper to taste
As always, we thank you so much to all fans for spending time here with us on Youtube. we gratefull for all the support , kind and sweet comment. see you in my nxt video.
Thank you for watching..
Happy cooking.
#creamymushroomsauce
#mushroomsauce
#lutongbale
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
I got you MUSHROOM LOVERS!
#shorts #food #foodie #pasta #mushroom
FULL RECIPE:
Creamy Mushroom Pasta, Ready in 15 mins!
A rich and comforting meat-free dinner of creamy pasta with lots of mushrooms. The sauce is luscious and thick, with a good sprinkling of parmesan (I've got an alternative for vegetarians), so it clings to the pasta beautifully.
It's ready in 15 minutes, so it makes a great weeknight dinner when you need food fast!
Free printable recipe is available on our site:
Ingredients:
▢300 g (10.5oz) tagliatelle or fettuccine - (I used thin egg fettucine for my version)
▢3 tbsp (45g) unsalted butter
▢1 tbsp sunflower oil
▢1 small onion - peeled and chopped finely
▢400 g (14oz) chestnut mushrooms, thickly sliced
▢3 cloves garlic - peeled and minced
▢½ tsp salt
▢½ tsp pepper
▢180 ml (¾ cup) strong chicken stock - (if you haven’t got homemade, water plus 2 stock cubes is fine) - use vegetable stock for vegetarian
▢180 ml (¾ cup) double (heavy) cream
▢50 g (½ cup) grated parmesan cheese - - use vegetarian Italian-style hard cheese for a vegetarian version
To Serve:
▢Small bunch fresh curly parsley - finely chopped
▢black pepper
▢grated parmesan - - use vegetarian Italian-style hard cheese for a vegetarian version
INSTRUCTIONS:
1. Cook the pasta as per the pack instructions, then drain, reserving 1 cup of the pasta cooking water.
2. Whilst the pasta is cooking, add 1 tablespoon of the butter and the oil to a frying pan and heat over a medium heat.
3. When the butter has melted, add the chopped onion. Cook for 2-3 minutes, stirring often, until the onions are just starting to soften.
4. Add the remaining 2 tablespoons of butter to the pan with the onions and melt.
5. Add the mushrooms, garlic, salt and pepper to the pan and cook for 3 minutes, stirring often, until lightly softened.
6. Stir in the stock and cream and bring to the boil. Simmer gently for 3 minutes, until slightly thickened.
7. By now your pasta should be ready. Add the pasta to the pan, then sprinkle over the parmesan.
8. Use a set of tongs to lift and drop the pasta in the mushroom sauce, until the pasta is fully coated in the sauce.
9. If you would like to loosen up the sauce a little, add in splashes of the reserved pasta water, until the sauce consistency is to your liking.
10. Divide between bowls and top with chopped parsley and an extra sprinkling of black pepper and grated parmesan.
#Pasta #Recipe #MeatFree