How To make Creamy Mushroom Soup(Atlas)

Creamy Cheese Ravioli with Shiitake Mushroom, Kale

A hearty and healthier creamy pasta dish with shiitake mushrooms and kale. Plus storage tips and food hacks for the ingredients used in this recipe. Pairs well with a @SIPtheGoodLife Pinot Noir. 

???? PRINTABLE ????


???? INGREDIENTS ????
6 tablespoons butter, divided
½ cup panko bread crumbs
½ pound shiitake mushrooms
2 cups chopped kale
3 cloves minced garlic
½ teaspoon fresh thyme
½ cup mushroom broth
½ cup cream
1 cup shredded Parmesan cheese
½ pound cheese ravioli, cooked per instructions
1 tablespoon chopped parsley

???? INSTRUCTIONS ????
Melt 1 tablespoon butter in a small fry pan over a medium heat. Add ½ cup panko breadcrumbs and saute until the breadcrumbs are browned. Careful not to burn.

Melt 1 tablespoon butter in a medium saute pan over a medium heat.

Add ½ pound of prepared shiitake mushrooms to the pan and saute them for about 5 minutes. Careful not to burn and reduce heat as needed.

Add 2 cups chopped kale and saute for about 2 minutes, just until the kale is wilted. Set aside mushrooms and kale.

Melt remaining 4 tablespoons of butter over a medium low heat in the same pan used for the mushrooms and kale.

Add 3 cloves minced garlic and saute for 1 minute until fragrant. Add ½ teaspoon of thyme and saute another minute.

Carefully add ½ cup mushroom broth to the butter mixture. Add ½ cup cream, such as whipping cream. Bring mixture to a low simmer and turn off the heat.

Add 1 cup Parmesan and whisk until the cheese has fully melted and incorporated into the cream.

Transfer the mushroom mixture to the cream sauce along with ½ pound of cooked raviolis. Mix until all ingredients are covered in the mushroom cream sauce.

Top with ½ cup toasted breadcrumbs and 1 tablespoon of chopped parsley and serve.

Enjoy with a SIP Certified ( Pinot Noir.

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???? HASHTAGS ????
#winepairing #mushroomrecipe #pastarecipe #recipevideo

Mushroom Truffle Ravioli and Vegetable Soup #shorts

Soup

Let's make French party food : cheese and mushroom tartlets

if you have friends over and are looking for some French party food to put on the table then this cheese and mushrooms tartlets are the perfect finger food recipe. a simple base of shortcrust pastry filled with a creamy and cheesy mushroom béchamel topped with breadcrumbs and melted butter. broiled in the oven and serve.

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????????INGREDIENTS????????
Enough to make 4 tartlets of 10 cm (4 inches) diameter

For the béchamel sauce:
300 ml whole milk
15 grams butter
15 grams plain flour
1 small bay leaf
1 small shallot
1 or 2 cloves
salt and pepper (seasoning)
1 pinch grated nutmeg (seasoning)

For the filling:
300 grams button mushrooms
100 grams grated cheese ( gruyere, comté , or cheddar cheese)

For the tartlets:
300 grams shortcrust pastry (the tartlets have to be blind baked beforehand)

Videos on how to make a shortcrust:
By hand:
with a food processor:


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IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL

???? Become a subscriber and click the bell icon so you never miss a cooking tutorial:
????️ join the FCA community on Patreon:

????️ Spread the word about the channel and the website

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UTENSILS AND COOKWARE STARTER KIT:
******************************************************
The Mauviel pan I use plus good copper models:

*******************************************************
Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):

Essential utensil set:

Kitchen scales Us Oz and metric grams:

Measuring cups set:


Great starter cookware set (tri-ply clad):

A good nonstick pan:

A Great cast iron enameled French made pot (Staub):

KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:

Forged knife set (mercer culinary):

Fibrox knife set (victorinox):


GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
***************************************************
For people wanting to learn technique like in culinary school:
The professional chef:

Le garde manger:

Paul Bocuse Institute culinary book:

The complete robuchon:

The professional Patry chef:

Baking and pastry, mastering the art:

Beautiful French Pastry recipe book:


CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):

Larousse gastronomique:

Le repertoire de la cuisine (in english):

World atlas of wine:

The dauphinoise soup: French regional food series

Hearty vegetable soup from southeastern France old dauphine province.
GET THE RECIPE HERE:
ONLINE COOKING SCHOOL:
????FRENCH CULINARY TERM GUIDE:


**********************************************************************************
Quality French homeware:

???? Become a subscriber and click the bell icon so you never miss a cooking tutorial:

????️ join the FCA community on Patreon:

????️ Spread the word about the channel and the website

???? Visit my Amazon cookware page:

UTENSILS AND COOKWARE STARTER KIT:

The cast iron pan I always use:

******************************************************
The Mauviel pan I use plus good copper models:

*******************************************************
Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):

Essential utensil set:

Kitchen scales Us Oz and metric grams:

Measuring cups set:


Great starter cookware set (tri-ply clad):

A good nonstick pan:

A Great cast iron enameled French made pot (Staub):

KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:

Forged knife set (mercer culinary):

Fibrox knife set (victorinox):


GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
***************************************************
For people wanting to learn technique like in culinary school:
The professional chef:

Le garde manger:

Paul Bocuse Institute culinary book:

The complete robuchon:

The professional Patry chef:

Baking and pastry, mastering the art:

Beautiful French Pastry recipe book:


CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):

Larousse gastronomique:

Le repertoire de la cuisine (in english):

World atlas of wine:

Roasted venison with sauce grand veneur, chestnut puree and forest mushroom | Christmas special

Join my online French cooking classes ????‍????: This week we are making a deliciously classic French Christmas recipe. Roasted venison (roe deer) served with a sauce grand veneur, chestnut puree and pan fried forest mushrooms. Venison meat and grand veneur sauce is a match made in heaven. SUBSCRIBE:
NEWSLETTER►

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VISIT OUR NEW ONLINE FRENCH CULINARY SCHOOL AND BECOME A FRENCH COOKING ACADEMY STUDENT NEW ENROLLMENT START MARCH 2020
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if you never had a grand veneur sauce it is a brown peppery sauce cooked in a (gastric) which a reduction of vinegar and red wine combined with pork belly, aromatics vegetables and spices. the sauce is then sweetened with red currant jelly and transform in a unique sweet and sour fruity / peppery sauce which is simply something that has to be experienced! It goes perfectly with venison meat, and is beautifully complemented by the chestnuts and pan fried forest mushrooms.



INGREDIENTS:
800 grams (2 pounds) venison meat prepared for a roast.
Salt and pepper to season.
2 tablespoon of oil (to cook the meat)
1 litre freshly made brown beef stock

For the red wine marinade:
watch that video:
500ml full bodied red wine
1 bouquet garni
5 cloves
1 teaspoon juniper berries
2 tablespoon of cognac
50 ml of red wine vinegar
1 cup carrot
1 cups celery
1 cup onions
1 clove of garlic

For the sauce grand veneur:
3 tablespoon (unsmoked) pork belly cut in lardons
1 bay leaf
1 branche of thyme
50 ml red wine vinegar
100 ml red wine marinade (from the meat)
3 quarter of the vegetable garnish from the marinade.
500 ml of thickened brown stock.
1 tablespoon of red currant marmelade
1 table spoon crushed black peppercorns
1 heaped teaspoon tomato paste

For the chestnut puree:
500 grams cooked chestnuts
200 ml of full cream (heavy whipping cream)
salt and pepper to season.

Pan fried Forest mushrooms:
300 grams mixed forest mushrooms
1 tablespoon of butter
salt and pepper

***********************************************************************************
VISIT OUR NEW ONLINE FRENCH CULINARY SCHOOL AND BECOME A FRENCH COOKING ACADEMY STUDENT NEW ENROLLMENT START EARLY 2020
*****************************************************************************************

IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL

???? Become a subscriber and click the bell icon so you never miss a cooking tutorial:
????️ join the FCA community on Patreon:

????️ Spread the word about the channel and the website

???? Visit my Amazon cookware page:

UTENSILS AND COOKWARE STARTER KIT:
*******************************************************
Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):

Essential utensil set:

Kitchen scales Us Oz and metric grams:

Measuring cups set:


Great starter cookware set (tri-ply clad):

A good nonstick pan:

A Great cast iron enameled French made pot (Staub):

KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:

Forged knife set (mercer culinary):

Fibrox knife set (victorinox):


GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************

The professional chef:

Le garde manger:

Paul Bocuse Institute culinary book:

The complete robuchon:

The professional Patry chef:

Baking and pastry, mastering the art:

Beautiful French Pastry recipe book:


CULINARY REFERENCE GUIDES:
*************************************

Escoffier culinary guide (in english):

Larousse gastronomique:

Le repertoire de la cuisine (in english):

World atlas of wine:

Quick and Easy Recipe: Creamy Mushroom Soup with Power Blender OXONE OX-880

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