Fabio's Kitchen - Season 4 - Episode 21 - Baked Brie & Mushrooms
Team Fabio!! Welcome back for another episode of Fabio's Kitchen - Season 4! Today we are making my GLORIOUS Baked Brie & Mushrooms. Baked cheese with sauteed mushrooms, pine nuts & parsley...seriously a winning combo and found only right here on Fabio's Kitchen.
Come on into my home kitchen, completely outfitted with Viking Appliances.
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Here are the ingredients needed for my Baked Brie & Mushrooms:
Brie:
8oz wheel of brie
black pepper
olive oil
Mushrooms:
Extra virgin olive oil
1 tablespoon minced garlic
Salt and pepper
2 cups sliced button/cremini mushrooms
½ cup white wine
1 tablespoon chopped parsley
2 tablespoons pine nuts
Follow along with the video to create the masterpiece yourself!
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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
CHICKEN AND MUSHROOM PASTA BAKE - Greg's Kitchen
Ingredients
1 litre Chicken Stock (4 cups - 34 ounces)
300g dried macaroni or penne pasta (10.5 oz - 0.66 pound)
2 tbsp oil
500g skinless chicken breast fillet, thinly sliced (1.1 pounds)
200g button mushrooms, sliced (0.4 pound)
2 tbsp plain flour
2 cups shredded tasty cheese
1/2 cup dry breadcrumbs
Preheat oven to 220°C.
Reserve 1 cup of stock. Pour remaining stock into a large saucepan & bring to the boil. Add pasta, partially cover, and cook for 7 mins or as directed on pack. Do not drain. Remove from heat.
Heat 1 tbsp oil in a frying pan. Add chicken and cook for 5 minutes until golden brown. Add to pasta.
Heat remaining oil in the frying pan, add mushrooms, cook until softened. Stir in flour and cook, stirring, over medium heat for 1 min. Add reserved stock, stirring continuously, until just thickened. Stir through pasta mixture with 1 cup of cheese. Spoon into an ovenproof dish. Top with remaining cheese and breadcrumbs and bake for 20 mins or until golden.
Giada Makes Baked Mushroom Rigatoni | Giada Entertains | Food Network
Baked Mushroom Rigatoni is so beyond creamy and topped with a cheesy crust!
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Whether it's a casual game night, a family get-together or a big party, Giada De Laurentiis shares tips, secrets and recipes for planning the perfect event.
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Baked Mushroom Rigatoni with Kale Gremolata
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Intermediate
Total: 55 min
Active: 15 min
Yield: 6 to 8 servings
Ingredients
Pasta:
1 pound rigatoni
Kosher salt
2 tablespoons extra-virgin olive oil
1 pound assorted mushrooms, stemmed, sliced into 1/3-inch pieces
3 tablespoons unsalted butter
3 cloves garlic, smashed and peeled
3 tablespoons all-purpose flour
3 cups whole milk
2 1/2 cups grated Parmesan
2 cups grated Gruyere
Gremolata:
2 cups chopped Tuscan kale (3 to 4 leaves)
1 cup grated Gruyere
1 cup panko breadcrumbs
1/2 cup smoked almonds, chopped
1/4 cup extra-virgin olive oil
2 teaspoons lemon zest (2 lemons)
Directions
Preheat the oven to 375 degrees F.
For the pasta: Cook the rigatoni in a large pot of generously salted boiling water until al dente, about 3 minutes less than the package directions. Drain, reserving 1/2 cup of the cooking water.
Heat the olive oil over medium-high heat in a large Dutch oven. Sear the mushrooms, undisturbed, for 3 minutes; stir, and season with 1 teaspoon salt. Sear on the reverse side an additional 2 minutes. Remove the mushrooms from the pan.
Lower the heat to medium and melt the butter in the Dutch oven. Add the garlic and flour, and cook, stirring, for 1 minute. Whisk in the milk and simmer gently until the sauce just thickens, 5 minutes. Remove from the heat and add the Parmesan, Gruyere and 1/2 teaspoon salt. Let cool slightly, then add half of the seared mushrooms, and puree with an immersion blender.
In a large bowl, toss the pasta with the sauce and the remaining half of the mushrooms, adding about 1/4 cup of the reserved pasta water or more if desired. Transfer to a baking dish.
For the gremolata: In a medium bowl, combine the kale, Gruyere, panko, smoked almonds, olive oil and lemon zest.
Scatter the gremolata over the pasta and bake until golden on top and bubbling, about 40 minutes.
When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
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Giada Makes Baked Mushroom Rigatoni | Giada Entertains | Food Network
Creamy Mushroom Chicken Pasta | Pasta Recipes | Italian Food | Chicken & Mushroom Pasta by Neelam
Mushroom Chicken Pasta Recipe | Chicken Pasta Recipe | Mushroom Pasta Recipe | Chicken Recipe | Mushroom Recipe | Get Curried | Chef Neelam Bajwa
Learn How To Make Creamy Mushroom Chicken Pasta Recipe from Chef Neelam Bajwa only on Get Curried. Make this easy Pasta Recipe, an Italian Food, at your home and share your experience with us in the comments section below.
Ingredients:-
2 tbsp olive oil
4-5 cloves garlic
A packet of pasta
1 onion
1 tsp dried thyme
1 tsp dried mixed Italian herbs
1 tsp black pepper
1/2 kg chicken thigh
200 grams of mushrooms
150 ml cream
Parsley to garnish
Salt to taste
Method:-
- In a saucepan heat Olive Oil and saute garlic, onion, thyme with italian herbs, black pepper and salt.
- Add the chicken and cook for 7 minutes.
- Then add mushrooms and cook until the mushrooms release liquids.
- Pour the cream in batches as required and stir.
- Now add coriander and mix well.
Delicious and Creamy Chicken and Mushroom Pasta is ready to serve!
HAPPY COOKING!!!
#MushroomChickenPasta #ChickenPasta #GetCurried #MushroomPasta #ChickenRecipe #MushroomRecipe
Host: Neelam Bajwa
Copyrights: REPL
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Easy Baked Rigatoni Recipe
This Baked Rigatoni recipe is a hearty, comforting meal perfect for a crowd. Rigatoni pasta tossed in a delicious meat sauce and cheese before baked until bubbly and golden brown. This baked pasta is also wonderful for preparing ahead of time, so you have an easy, stress-free week. It keeps really well in the fridge, freezes wonderfully, and reheats beautifully.
RECIPE:
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