Cheese Mushroom sauce for Pasta & Pizza ???????????? मशरूम पास्ता और पीज़्ज़ा । मशरूम डिप | Chef Ranveer Brar
LEARN WHITE SAUCE , MUSHROOM DIP AND MUSHROOM PASTA SAUCE IN ONE VIDEO
Monsoon and you crave for fried and cheesy dishes isn't it? Try this simple Cheese Mushroom recipe and there's a bonus Mushroom Raita dip recipe as well :)
#pastaMushroomsauce #MushroomRecipes #Ranveerbrar
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MUSHROOM IN CHEESE SAUCE
Preparation time: 5 minutes
Cooking time: 10 minutes
Serving: 2
Ingredients
For Mushroom
1 tsp Butter , मक्खन
1 inch Ginger, chopped , अदरक
2 Green chillies, chopped, हरी मिर्च
1 tbsp Kasuri methi, कसूरी मेथी
½ medium Green bell pepper, medium dice , हरी शिमला मिर्च
½ medium Red bell pepper, medium dice, लाल शिमला मिर्च
10-12 small Button Mushrooms , मशरूम
Prepared white sauce, वाइट सॉस
Salt to taste , नमक स्वाद अनुसार
¼ tsp Black pepper, freshly ground, काली मिर्च
For white sauce
1 heaped tbsp Butter, मक्का
1 heaped tbsp Maida, मैदा
1 cup Milk, दूध
1 Black cardamom seeds , बड़ी इलायची के बीज
For toast
3-4 sliced Brown bread , ब्राउन ब्रेड
½ cup Processed cheese, grated , चीज
For garnish
Microgreens or fresh Coriander leaves , माइक्रोग्रीन्स
freshly ground Black pepper, काली मिर्च
Process
For Mushroom
Firstly apply some wheat flour/atta to the button mushroom and rubber it properly and then wash it with water.
After that remove the stems from the mushroom and keep it aside for further use.
Now in a pan add butter and the washed mushroom, saute it for a minute and let it cook until light golden brown once cooked add some salt and remove and let it cool down.
Now take the sauteed mushrooms and cut them into quarters (4) and keep aside.
In the same pan add butter, ginger, green chillies, kasuri methi and saute it for a minute.
Add green bell pepper, red bell pepper, mushroom and saute it for 2-3 minutes, then add the prepared white sauce, salt, pepper and mix it well.
For toast
Toast the bread slices in the toaster and then cut off the edge of the bread.
Now start plating it by placing one toasted bread then add the mushroom mixture, some grated cheese and then repeat this process for two times and then garnish it with some microgreens and freshly ground black pepper.
For white sauce
In a pan add butter, maida and cook it for a minute then in this hot mixture add room temperature milk and whisk it properly without lumps.
Now add some black cardamom seeds, mix it properly and keep it aside for further use.
FOR MUSHROOM RAITA DIP
Preparation time: 5 minutes
Cooking time: 10 minutes
Serving: 4
Ingredients
For Mushroom
1 tsp Butter , मक्खन
½ tsp Cumin seeds, जीरा
1-2 Green chillies, chopped, हरी मिर्च
½ cup Mushroom stems, chopped, मशरूम की डंठल
Salt to taste, नमक स्वाद अनुसार
For raita
1 cup Curd, दही
¼ cup Processed cheese, grated, चीज
Prepared sauteed mushrooms, तैयार मशरूम
For garnish
A pinch Red chilli powder, to sprinkle , लाल मिर्च पाउडर
A pinch Cumin powder, to sprinkle, जीरा पाउडर
Fresh Coriander leaves , धनिया पत्ता
Process
For mushroom
Firstly chop the stems removed from the mushroom and keep aside.
Now in a pan add butter, cumin seeds, green chillies saute for a minute and then add the mushroom stems and let them char a little and then add salt, mix properly and keep aside.
For raita
Add curd in a bowl and some grated cheese then add the sauteed mushroom stems and mix properly.
Remove it in the service bowl and garnish with red chilli powder, cumin powder and some fresh coriander leaves.
Serve chilled.
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Vegan Garlic Cream Sauce Pasta- Oil-Free, Wheat-Free
Mushroom Medley Pasta
Sauce:
1 1/4 cups raw cashews (soaked for min. 2 hours and drained)
2 cups water
2 cloves garlic
2 tsp salt OR to your taste
Pepper to taste
*You may adjust thickness by adding water as necessary.
Mushrooms:
12 oz sliced mushrooms (I used portobello, button, and shitake)
2 tsp garlic granules
1 tsp onion granules
1 tsp dried parsley
1 tsp paprika
Salt and pepper to taste
1 box of chickpea OR lentil pasta (approx. 270g)
Almond “breadcrumbs” (See my Shorts)
Fresh Italian parsley for garnish
Combine sauce ingredients in a high speed blender and blend until smooth. Adjust thickness as necessary. Sauce will thicken when heated.
In a pan add a little water and sauté mushrooms on high. Add seasonings.
Boil pasta according to package.
Add sauce to pan and heat just until it bubbles. Add noodles and mix. Add noodles to plate and top with mushrooms, parsley, and almond crumbs.
Enjoy!
How to make easy Creamy mushroom Pasta - Italian Food - Mushroom Cream Pasta - Super easy & fast
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Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow's milk hard cheese
Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain similar to spelt Fegato: liver Festa: holiday Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with various toppings Formaggio: cheese Fra diavolo: literally 'of the devil' Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried
Frutta: fruit Frutti di mare: seafood Funghi: mushrooms
Dolce: sweet Dolci: sweets and pastries Cannellini: white kidney beans Cannoli: filled pastry tubes Capocollo: a hot spiced ham Caponata: eggplant relish Capozzelle: lamb's head Capperi: capers Cappone: capon Carciofi: artichokes Carnaroli: a medium-grain rice used for making risotto Carne: meat Cassata: a Sicilian cream-filled layer cake Cavolfiore: cauliflower Cavolo: cabbage Ceci: chick peas Cioppino: shellfish stew Cipolle: onions Conserva: preserves Cotolette: cutlets
Balsamico: an aged Italian vinegar Basilico: basil Bigne: fritters Biscotti: literally 'twice cooked,' it refers to all kinds of cookies Bistecca: beefsteak Bollito misto: mixed boiled meats served with various sauces Bottarga: preserved roe of tuna or mullet Braciolette: small beef rolls Braciole: stuffed meat rolls Brodo: broth
Bruschetta: toasted bread served with various toppings Budino: pudding Affumicato: smoked Aglio: garlic Aglio e olio: garlic and oil Agnello: lamb Agrodolce: sweet/sour Al dente: firm (literally to the tooth) Amaretti: crisp cookies made with bitter almonds Amaretto: a sweet liqueur flavored with almonds Anace/Anice: anise
Anguille: eel Anisette: a colorless liqueur flavor with anise Antipasto: literally 'before the meal' Arborio: a medium-grain rice used for making risotto Arogosta: lobster Arancia: orange Arancine: fried rice balls with meat or other filling Ardente: hot, piquant Arrostito: roasted
Fresh tagliatelle with no pasta machine | mushroom cream sauce
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***RECIPE, SERVES TWO***
1 cup (120g) flour + more as needed
2 eggs
3-4 garlic cloves
2 pints (8 oz, 225g) mushrooms
Cream (I used about a cup, 236mL)
Barrel-aged liquor for deglazing (very optional — whiskey, brandy, bourbon, etc)
Fresh herb for garnish (or I used a big handful of arugula in the video)
Olive oil
Salt
If you're going to roll the pasta with a pin on your counter, you might as well just mix the dough on the counter.
Dump out the cup of flour, make a well in the center of the pile, crack in the eggs, and put in a couple grams of salt (I used 1/2 teaspoon Morton kosher). Use a fork to beat the eggs smooth and gradually integrate the flour. Once the fork becomes useless, start kneading with your hands. Knead in additional flour until you get a smooth, elastic dough that isn't very sticky.
Use the dough ball to mop up any big bits of dough stuck to the counter — they could dry and flake off later during the rolling process. Cover the dough and let it rest at least 15 minutes before rolling it out.
While you wait, peel and chop the garlic and set it aside. Trim and slice the mushrooms. Get a pot of water coming to a boil for the pasta and heat your widest pan on medium for the mushrooms. Put in a heavy coating of olive oil and get the mushrooms cooking, stirring frequently at first until they start to release a lot of water. Then you can stir them less frequently as your roll out the pasta — and if you feel like they're done too early, just take them off the heat.
Flour the dough, your counter and your rolling pin and roll the dough as thin as you can. Rotating and flipping the dough frequently will help you get it even and prevent sticking. Flour the surface or the dough one more time before folding it over on itself a few times and taking it to a cutting board to slice into noodles. Cut them as wide as you want, but remember they'll swell when they cook. Toss the noodles in more flour and leave them in a loose heap (not for too long — they'll start to stick to each other).
When your mushrooms look done, throw in the garlic and cook it for a minute. Deglaze the pan with a little booze (or water). Pour in enough cream to cover everything. Give the sauce a pinch of salt, simmer and stir.
When the cream is in, drop the pasta in the boiling water and cook just until it all seems to have swollen a bit and become more buoyant — maybe 2 minutes. Drain the pasta but retain a little of the cooking water and dump both in with the sauce. Toss to combine and cook until the sauce is not quite as thick as you want it — it will thicken a lot as it cools. Taste for salt.
At the last second, stir in some fresh herbs (or the big handful of arugula I do in the video).