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
My Viral Creamy Garlic Mushroom Sauce... And Chicken
Looking for a mouthwatering dinner idea that's sure to impress? Look no further than this creamy garlic mushroom chicken recipe. Made with juicy chicken thighs, earthy mushrooms, and a rich garlic cream sauce, this dish is the perfect comfort food for any occasion.
Recipe -
Ingredients -
For The Chicken -
2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken
Creamy Garlic Mushroom Sauce -
1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated
Instructions -
1. Add chicken, olive oil, onion powder, garlic powder, dried thyme, dried oregano, and salt and pepper in a bowl. Mix well and set aside.
2. Add the remaining olive oil to a large pan over medium-high heat and sear the seasoned chicken in batches for 6 minutes on each side or until deeply golden and cooked through. Remove, set aside and repeat with the remaining batch.
3. Add the unsalted butter and shallot and cook for 1 minute. Add in the mushrooms and salt to taste and sauté for 6 minutes. Add the garlic and sauté for 45 seconds to 1 minute, mixing the whole time. Deglaze with the wine or chicken stock and cook for 1 1/2 minutes or until reduced by half.
4. Add in the cream, mix well and bring to a simmer; reduce the heat to medium-low and cook for 5-6 minutes or until thickened. Add the parmesan cheese, flat-leaf parsley, tarragon and seasoning to taste. Mix to combine. Add the chicken back into the sauce with the resting juices and coat the chicken well. Cook for 1 minute. Remove from the stovetop.
5. Serve in bowls or plates and garnish with flat-leaf parsley, cracked black pepper and parmesan cheese. Dig in.
Recipe Notes -
I used chicken stock as I needed to use up ingredients but white wine can be used as a replacement.
This dish is best eaten fresh as cream based sauce can potentially split upon reheating. If you did wish to store it, it will last 2 days in the fridge. I don’t recommend freezing it.
This recipe is amazing on its own but can also be served with all of your favourite sides such as mashed potato, pasta, rice and a wide range of different vegetables.
The fresh herbs are optional as well as the parmesan cheese but add incredible flavour. If you can’t source fresh herbs they can be substituted for their dried counterparts. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can’t take out so adjust to your liking.
Cream alternatives will no longer make this dish the amazing recipe that it is. Without cream, you’ll need to add flour as a thickening agent which will ruin the texture of the sauce.
#shorts #creamygarlicmushroomsauce #onepotmeals
How to Make the Mushroom Pasta from The Super Mario Bros. Movie | Binging with Babish
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Recipe: bingingwithbabish.com/recipes/mushroom-pasta-super-mario-movie
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Spicy Basil Rigatoni #rigatoni #spicypasta #redpasta
Rigatoni Pasta Recieps- Creamy Mushroom Sauce
This video shows rigatoni pasta recipes with creamy mushroom sauce. This amazing creamy pasta is inspired by Asian food recipes, quite common in Japan and Korea, known as Miso Cream Pasta. You do not have to roll your dough since this one is a dry pasta recipe and it is simple and glamourous in the flavor profile. The sauce works incredibly well with other types of pasta but my personal preference is the short pasta with enough space to hold the sauce just like rigatoni.
Ingredients (2 Servings)
-Rigatoni 240g
-Beef (or vegetable) Stock 1/2 cup
-Miso (white) 1 Tbsp
-Vegetable oil 2 Tbsp
-Brown (Cremini) Mushroom 200g
-Unsalted Butter 1 Tbsp
-Garlic (minced) 1 Tbsp
-Onion (small diced) 1/2 ea
-Thyme 3 sprigs
-35% Cream 1 cup
-Parsley 2 Tbsp
-Sage 6 leaves
Directions
1. Mix Miso and the stock to make a solution to be easily mixed with everything.
2. On high heat, quick shallow fry sage leaves to extract the flavor and reserve fried sage for the garnish.
3. Let the oil cool down a little bit and start cooking mushroom on medium-high heat with a pinch of salt. Do not move the mushrooms and brown the surface on the pan.
4. Once the mushrooms are softened and lightly browned, add onions, garlic, thyme and deglaze the pan with Miso+Stock and reduce it by 1/4 of its original volume.
5. Mix in the cream and bring it to a boil, stirring constantly and add parsley and lemon zest.
6. Cook rigatoni in salted boiling water for 10-12 minutes depending on the pasta product and mix it with sauce.
7. Adjust the sauce consistency by adding the pasta water and cook everything in the pan for 2 more minutes on medium-low heat.
8. Serve with Parmigiano-Reggiano and crushed black pepper.
The Ultimate Creamy Mushroom Alfredo Rigatoni
One of the first dishes I repeatedly tried making since I started cooking as a kid was mushroom Alfredo with pasta. It was my favorite dish every time my family and I went to an Italian restaurant, so I really wanted to learn how to make it myself. The combination of three types of mushrooms really elevates this classic dish and gives it layers of flavors. This version emphasizes the ability of food to feel chef-level while being so simple to make.
Ingredients:
8 oz. rigatoni pasta
2 shallots, finely chopped
½ cup grated Parmesan cheese, plus extra for garnish
3 tbsp. olive oil
8 oz. mixed mushrooms (such as white, portobello, and cremini), cleaned and sliced
2 tbsp. unsalted butter
¼ cup white wine
1 clove garlic, minced
1 ½ cups heavy cream
Salt and black pepper, to taste
For Serving:
2 tbsp. fresh parsley, chopped
Instructions:
1. Cook the rigatoni in a large pot of boiling salted water following the package instructions until al dente. Drain, reserving 1 cup of the pasta water.
2. In a large skillet, heat the olive oil over medium-high heat. Sauté the chopped shallots until translucent.
3. Add the mushrooms and cook until they release their moisture and it evaporates, then stir in the white wine.
4. Add the butter and minced garlic, cooking until the butter melts and the garlic becomes fragrant.
5. Pour in the heavy cream and season with salt and black pepper. Simmer for about 4 minutes.
6. Add the cooked rigatoni and grated Parmesan cheese to the skillet.
7. Toss to combine, adding the reserved pasta water as needed for a creamy sauce consistency.
8. Cook for another 3 minutes, ensuring the pasta is well-coated and heated through.
9. Serve hot, garnished with chopped parsley and additional Parmesan cheese.
Enjoy!
Music:
Tomh. x Brassbeats - Smile By Tomh.