Quick wild mushroom pappardelle
Smoky garlic, mixed mushrooms and tangy tomato pappardelle. Super quick, rammed with flavour and I promise you, this will be on your weekly must haves!.
Ingredients
250g x pappardelle
50g x dried mixed mushrooms - Porcini, Chanterelle, Black Trumpet and Fairy Ring. (Any supermarket dried mushrooms will work)
50g x Olives
Pint Boiling water
Salt and pepper
1 x tbsp olive oil
1/2 x chopped red onion
4 x cloves pickled garlic, any will work
8 x sun-dried tomatoes
1 x tsp smoked paprika
10 x basil leaves
1 x tsp smoked or black garlic
250g x chopped tomatoes
1/4 x small grated red chilli
2 x tsp balsamic vinegar
2 x tbsp red wine
Grated salted cheese
For all enquires go to Enquiries@hasteskitchen.com
hasteskitchen.com
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
How to make mushroom pasta called taglioline ai funghi | Pasta Grannies
Tree climbing 81 year old Ada shares her recipe for a mushroom pasta dish called taglioline con i pioppini. These little mushrooms are commonly found growing on poplar trees; their scientific name is Agrocybe aegerita.
If you cannot find them, use whatever is available: button, shiitake, hen of the woods, chanterelles (lucky you!) and so on.
For the sauce, Ada used:
1/2 onion, one garlic clove, around 500g mushrooms, a small glass of white wine, a mushroom stock cube (optional), butter, a little cream mixed with powdered dried porcini. To serve: chopped parsley and grated Parmigiano.
For the pasta: 1 egg for every 100g 00 flour. Incidentally 'taglioline' is the local way of saying 'tagliolini' - thin tagliatelle.
Secret to the CREAMIEST garlic mushroom PASTA!
I don’t think there’s a time of the year I don’t crave garlic mushrooms with pasta. I come back to it time and time again for comfort and ease. Hunt down a selection of interesting mushrooms for this Creamy Garlic Mushroom Pasta recipe, they will add flavour and texture beyond anything you’d get from regular old button mushrooms!
You'll need:
4 Tbsp. extra-virgin olive oil
1 onion, finely sliced
50g butter, cut into pieces
500g mixed wild mushrooms, torn into bite-size pieces
3 garlic cloves, finely sliced
450g bucatini
50ml dry white wine
250ml double cream
Zest and juice of ½ lemon
15g Parmesan, finely grated, plus more for serving
Small handful parsley, chopped
Freshly ground black pepper
Get the full method & US ingredients here:
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CREAMY vegan mushroom pasta recipe!
LEARN HOW TO MAKE A DAIRY FREE VEGAN ALFREDO CREAM SAUCE AND MUSHROOM PASTA
LAY HO MA!! Pasta is definitely a comfort food of mine. It's easy to make, there are infinite possibilities, and its absolutely delicious. Join me in this episode and learn how to make an easy vegan creamy mushroom pasta recipe. Let's begin.
Ingredients:
1/2 lb cremini mushrooms
2 pieces of garlic
1 portion pasta
few drizzles of olive oil
generous pinches of pink salt
pepper
few sprigs fresh thyme
1/2 cup cashews (soak these overnight if you don't have a high powered blender)
1/2 cup water
few sprigs fresh parsley
Directions:
1. Bring a pot of water to boil for the pasta
2. Finely slice the mushrooms and peel the garlic
3. Cook the pasta to package instructions
4. Heat up a sauté pan on medium high heat. Drizzle in some olive oil
5. Add in the mushrooms and garlic. Season with salt and pepper. Sauté for 2-3min, then turn the heat to low
6. Transfer the garlic to the blender. Add some fresh thyme to the pan and give it a stir
7. Add the cashews and water into the blender along with a generous pinch of salt and pepper. Drizzle in some olive oil and blend on high until liquified
8. Heat the sauté pan back up to medium and add 1/2 cup of pasta water
9. Transfer the pasta to the sauté pan and add in the cream sauce
10. Give the pasta a good stir and turn off the heat (don't over cook or it will become dry)
11. Plate and garnish with fresh chopped parsley, fresh cracked pepper, and a final drizzle of olive oil
ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + FREE E-BOOK HERE:
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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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You are watching:
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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