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
Gennaro Contaldo's Tagliatelle with Mushrooms and Truffles Recipe | Citalia
The region of Umbria is known as the 'green heart' of Italy. Often overlooked for its more well-known neighbour, Tuscany, Umbria has much to offer its visitors, from beautiful countryside and historic towns to delicious, regional dishes. Umbria is particularly famous for its black truffles and Gennaro has used the region as the inspiration for this flavoursome dish.
TAGLIATELLE CON FUNGHI MISTI E TARTUFO
Tagliatelle with mixed wild mushrooms and truffle
Ingredients
4 x servings
400g mixed wild mushrooms, eg. porcini, chanterelles, hedgehog, wood bluwits
6 tbsp olive oil
2 garlic cloves, chopped finely lengthways
1 small red chilli, roughly chopped
2 tbsp fresh parsley, roughly chopped
120ml vegetable stock
Salt, to taste
300g fresh or dried tagliatelle
Salt (for pasta water)
40g black truffle
Truffle oil
Grated parmesan (optional)
Method
Clean the mushrooms with a cloth and brush - do not wash wild fungi as the flavour disappears. Roughly chop any large mushrooms and leave the small ones intact.
Heat the oil in a frying pan, add garlic & chilli and sweat gently until softened - do not burn or allow to brown. Raise the heat a little, add the mushrooms and stir well for about a minute. Add the stock, keep stirring and cook for a couple of minutes until the liquid has evaporated slightly. Stir in the parsley, some salt and remove from the heat.
Meanwhile place a large saucepan of slightly salted water on the heat and bring to the boil. Add the tagliatelle and cook until al dente. Drain the pasta and add to the mushroom mixture, stirring well, drizzle with truffle oil and shavings of truffle and serve immediately with grated parmesan if desired.
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AMAZING vegetarian Mixed Mushroom Stroganoff Recipe
LEARN HOW TO MAKE A CREAMY VEGAN MUSHROOM STROGANOFF RECIPE
LAY HO MA!! MAN, mushrooms are so great aren't they? They come in many shapes and sizes and have the most amazing flavours. The sound of a creamy, comforting, earthy mushroom pasta dish makes the world right. Join me in this episode and learn how to make a delicious vegan mushroom stroganoff recipe right at home. Let's begin
Ingredients:
1 cup cashews
1 1/2 cups water
few pinches of salt
300g mixed mushrooms of your choice (I used a mix of shimeji, shiitake, oyster, cremini, king oyster, and seafood mushrooms)
pepper
3 pieces garlic
1/2 red onion
1/2lb pasta
3 tbsp olive oil
2 tsp smoked paprika
1/2 cup whiskey
few sprigs parsley
Directions:
1. Add the cashews, 1 cup water, and a generous pinch of salt to the blender and blend on high until smooth (soak the cashews overnight if you don't have a high powered blender)
2. Bring a pot of water to boil for the pasta
3. Prep the mushrooms by peeling down the oyster mushrooms, slicing the cremini mushrooms, roughly chop the king oyster mushroom, and chop the seafood mushrooms in half
4. Finely chop the garlic and thinly slice the red onion
5. Cook the pasta to package instructions
6. Heat up a frying pan to medium heat. Add in the mushrooms
7. Dry sauté the mushrooms for 3-4min. Season with salt and pepper
8. Sauté for another 2-3min. Then, add in the garlic and onions
9. Add in the olive oil and smoked paprika
10. Give the pan a stir. Then, add in the whiskey. Sauté for another 2-3min
11. Add in the cashew cream and season with salt and pepper
12. Stir the pan. Then, thin out the sauce by stirring in 1/2 cup water. Cook for another minute and turn off the heat
13. Strain out the water from the pasta
14. Plate the pasta and ladle the mushroom sauce on top. Garnish with some freshly chopped parsley
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Wild Mushroom Pasta | Julie Nolke
Julie's wild mushroom and garlic pasta is our new favorite comfort food!
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INGREDIENTS
3-4 cups of a selection of unique mushrooms: cremini, shiitake, porcini, portobello, oyster
Fresh whole pasta dough roughly cut into tagliatelle
¼ cup butter
3 cloves roasted garlic
1 teaspoon fresh thyme
Salt & pepper
1 teaspoon lemon zest
Fresh lemon juice
Thin slices of Parmesan
RECIPE
Start by boiling a large pot of salted water for the pasta.
Clean and trim any rough stalks of the mushrooms and set aside.
In a sauce pan on medium heat, add the butter, garlic and thyme. Sauté until fragrant. Add the mushrooms and salt and pepper and cook until the mushrooms are tender.
In the meantime, fold the fresh pasta over into a roll and then slice into 1-centimeter-thick strips. Sprinkle a little flour over the top and mix pasta around to ensure no pieces have stuck together.
Cook for 2-3 minutes in the water before pulling the cooked pasta out with tongs and adding it to the mushrooms. Finish with lemon zest and salt and pepper.
Serve on a large platter with thin slices of Parmesan and a squeeze of lemon juice.
4 Ingredient Wild Mushroom Pasta | 10 Minutie Meals
RECIPE BELOW
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INGREDIENTS
-Pasta-Mushrooms
-2 Tbsp creme fraiche (can sub heavy cream)
-1 oz parmesan cheese, grated
-Salt & pepper
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.
#GordonRamsay #Cooking
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