CREAMY MUSHROOM PASTA RECIPE | How to Make Tagliatelle ai Funghi Porcini
Creamy Mushroom pasta is a hearty dish full of rich flavours and country aromas. The intensity of porcini mushrooms will take you direct to Italy.
This creamy mushroom pasta recipe features my talented father and was made and enjoyed in my family home. I’ve been devouring this creamy mushroom pasta for years and it’s safe to say, it’s easy, scrumptious and definitely too good to share…Italians love this pasta recipe. Made with tagliatelle pasta and fresh porcini mushrooms from Abruzzo.
#mushroompasta #mushrooms #creamypasta
Filmed at Cantina Zaccagnini Italy - This video is part of my Award Winning TV Show Italy Unexplored
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Easy Creamy Mushroom Sauce | Chef-Jean Pierre
Hello There Friends, today I am going to demonstrate how to make my fabulous Mushroom Sauce! I am revamping the Sauce Collection with the Mushroom Sauce being the first of the bunch. This Mushroom Sauce can be served with anything you want! And if you are worried that you don't like mushrooms then try my technique in cooking them! Let me know what you think in the comments below.
RECIPE LINK:
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PRODUCTS USED BY CHEF:
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Gnocchi alla Romana with porcini mushrooms
Giovedì gnocchi, Venerdì pesce, Sabato trippa”.
(Thursday gnocchi, Friday fish, Saturday tripe). A traditional Roman saying that was born after the second world war, when food was scarce.
Traditionally gnocchi would be served on Thursday's made using potatoes. However fast forward to present day in Melbourne 2021, I much prefer gnocchi alla Romana, gnocchi shaped disc's made with semola flour from @basile_imports.
Teamed with porcini mushrooms and you have winter perfection on a plate, just add a bottle of Bolgheri ????????????.
• • • • • •
Cooking instructions:
1: Pour the milk in a large pan and heat, but do not boil. Add 50g butter and allow to melt.
2: Versate a pioggia il semolino. Pour the Semola flour like soft rain. Slowly and consistently add the Caputo Semola flour to the warm milk, while whisking.
3: Add the egg yolks and whisk through until smooth. Add salt to taste.
4: Pour out the hot gnocchi mix onto a cool surface, on baking paper.
5: Spread out mixture and place another piece of baking paper on top. Use a rolling pin to roll out the mixture evenly. This will make sure that all of the gnocchi discs are even in height.
6: Remove the top layer of baking paper, use a circular mold to cut out gnocchi circles.
7: Place a little Colavita extra virgin olive oil in an oven proof tray and place the gnocchi circles evenly in the dish.
8: Drizzle the top with a little olive oil, and top with Auricchio parmigiano reggiano and Auricchio pecorino romano, a little salt and cracked black pepper.
9: Bake in a pre heated 180 degree oven for 20-25 mins or until golden brown.
To make the porcini mushrooms:
1: Soak the porcini mushrooms in a large bowl of water for about 30 minutes to rehydrate them.
2: Add butter to a large saucepan until melted.
3: Drain the mushrooms (you can reserve the flavoursome juice to make risotto and broth). Add the mushrooms and dried thyme to the pan and saute for a few minutes. Sprinkle a little salt and pepper.
4: Add a little of the reserved mushroom liquid and drizzle over some olive oil.
5: Transfer to a serving plate and top with sprigs of fresh thyme.
#foodvideo #worldfood #italianfood #romana #Funghi #Porcini #Mushrooms #Caputo #Semola #Auricchio #recipe #foodfilm #chef #cucinaitaliana #italianfood #parmigiano #colavita #pecorinoromano #ricetta #delicious #goodfood #taste #melbourne
Chef: @kara.privatechef
Styling: @kara.privatechef
Film Director :@kara.privatechef
Videographer: @indiefilmstudios
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
HOME MADE VEGAN MUSHROOM GNOCCHI RECIPE
EASIEST HOME MADE Vegan gnocchi with wild mushrooms
I wanted to share my delicious Vegan home made Gnocchi with wild mushrooms recipe with you! This dish is a HUGE hit in my home and it's so simple to make
I hope you enjoy the recipe and the many more to come. Thank you for your support.
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INGRIDIENTS:
Gnocchi
530g baked potato
280g all purpose flour
Mushroom sauce
60g mushrooms
1tsp cracked pepper
2tbsp Vegan butter
Shaved parmesan to serve
2 crushed garlic cloves
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!