Mushroom ragu with potato gnocchi
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***RECIPE, SERVES 2-3***
1 Russett or other mealy potato
flour (about as much as the cooked potato, by volume, but it depends)
1 oz (28g) dried mushrooms
1/2 lb ( 227g) fresh mushrooms, ideally lion's mane or another shreddable variety
1 carrot
1 stalk celery
1-2 fresh tomatoes (or a small can of tomatoes)
1-2 shallots (or half an onion)
wine (optional)
soy sauce (optional)
vinegar (optional)
tomato paste
oil
salt
pepper
garlic powder (optional)
other herbs and spices you want for the sauce
a garlic clove, lemon and some fresh herbs for the gremolata garnish
Bring a couple cups of water to a boil (I use the microwave), take it off the heat, stir in the dry mushrooms and let steep while you do other stuff.
Peel the potato, cut it in to chunks and get it boiling until mashably soft.
Cut or shred the mushrooms into biggish chunks, keeping in mind they'll shrink by half. Pour a little water in a hot pan and use it to fry the fresh mushrooms until they have softened and release their own water. When the pan is about dry, pour in some oil and fry the mushrooms until brown.
While the mushrooms are going, you can chop up your carrot, celery and onion/shallots into small bits that'll cook reasonably fast. When the mushrooms are brown, stir in those vegetables (you'll probably need some more oil) and fry them until soft, using their water to deglaze any mushroom fond at the bottom of the pan.
Stir a big squeeze of tomato paste into the mushroom pan, fry it for a minute, then deglaze with wine or water. Chop up the fresh tomatoes and stir them in. Fish out the dried mushrooms (reserving the steeping liquid), chop them up finely and stir them in. Pour in the steeping liquid, holding back the last little bit at the bottom that might contain some sand.
Whenever the potato chunks are soft, strain the boiling water directly into the sauce. Season the sauce a bit and just simmer it until thick, stirring frequently to make sure nothing is sticking on the bottom where it might burn. Add more water if necessary as you cook.
To make the gnocchi while the sauce simmers, mash up the potato, combine with a roughly equal volume of flour, a big pinch of salt and maybe some garlic powder. Knead and add more flour if necessary until you have a dough that will roll out into a snake without breaking. Roll it out into a snake and cut into gnocchi, keeping each piece separate so they don't stick to each other.
When your sauce is thick, taste it and consider adding more seasoning, a splash of vinegar, etc. If you need salt, consider a dash of soy sauce to also reinforce the umami of the mushrooms.
Drop the gnocchi directly into the simmering sauce, keeping them separate as they go in. Once in the hot sauce, you can stir them without fear of them sticking. Stir them in, along with any additional water to keep the sauce texture good as the gnocchi thicken it, and simmer a few minutes until the gnocchi noticeably plump a bit.
While you wait, you could make some gremolata for garnish by finely chopping a garlic clove, the zest of a lemon and some parsley (or other fresh herb) into each other until fine and all mixed up together.
Serve the gnocchi in bowls or plates and top with a sprinkle of the gremolata while still hot, so the garlic cooks slightly.
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
Cooking With Grandma - Gnocchi Cooking with Grandma Paola
Paola Bagnatori knows Italian food. With the help of her granddaughter, Isabella, they make her signature dish, potato gnocchi with tomato-porcini sauce.
Click below to make the recipe yourself:
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
Learn to make Saffron Gnocchi with Porcini Mushrooms and Pancetta!
Sienna and her Dad, Maurizio teach you how to make gnocchi from scratch before preparing a delicious sauce with porcini mushrooms and pancetta!