I like getting some Maillard reaction on my mushrooms. So I cook them separately, and beyond when the moisture of the mushrooms evaporates. You can retrieve the flavour that left the mushrooms by adding moisture later (though I would take out the mushrooms first)
I like getting some Maillard reaction on my mushrooms. So I cook them separately, and beyond when the moisture of the mushrooms evaporates. You can retrieve the flavour that left the mushrooms by adding moisture later (though I would take out the mushrooms first)
Sausage would mask the subtlety of the mushrooms. Light wine and parsley would accentuate it. And you could even argue garlic masks the subtlety of the mushrooms
Cant wait to make this soon for me i love mushrooms and pasta sooooooooo much i never had 15-minute creamy mushroom pasta before perfect for my after office meals
I absolutely love recipes that doesn't use heavy cream!! Reminds me of when my grandma taught me her dishes. She always reminded me of how hard it was to get ahold of certain ingredients. This is simplicity at its best!!!
As someone who only cooks vegetarian, mushroom pasta is one of my favorites. But never thought of blending some of the mushrooms and adding milk, will definitely try that next time, Vincenzo!
I like the garlic trick. People usually avoid burning garlic by putting other ingredients such as onion first, if the recipe describes for it. But it doesn't taste the same or smell the same. Putting garlic first then onion or other stuffs elevates the dish to another level. Your trick doesn't just prevent the garlic from burning, it also make full use of putting garlic.
I like how you explain every step, anyone can learn even if it's the first time making a sauce. I'll definitely be making this!! I always add mushrooms to various dishes. They bring the earthy umami taste to a dish.
I made this last night as I'm tired of eating pasta with a lot of cream used. Absolutely loved every bit of it, and I am so happy that it turned out to be perfect. Thanks chef for this amazing recipe!
Chef Vincenzo, We totally made this great recipe, like An Italian! We used linguine, married the pasta with the sauce, and it was Awesome! Bellisimo! ❤
made this last night, just with sliced button mushrooms and it was delicious!! Another Vincenzo recipe going into my regular rotation. More vegetarian recipes please!!!
I've been watching your videos for years Vincenzo and I've learned so much. I remember your old mushroom pasta video from a few years ago with the Burrata cheese. Well, burrata is quite difficult to find where I live so I used a little bit of mascarpone cheese. Just like how you added the milk at the end and I make it creamy with a splash of the pasta water and it gives amazing flavour and texture. I've been making it for years and it's my favourite thing to eat, thank you so much! :)
Vincenzo, thank you for sharing this beautiful dish with the world. I made it for my wife and I for dinner tonight with one small change: a finely minced shallot added before the garlic and a green onion instead of parsley. My wife became jealous because the beautiful flavors french kissed my mouth throughout dinner. 😂
I'm going to make this with fresh ingredients from the farms around our house in the Netherlands. To make it to the next level, I'll also use the fresh flower from the windmill from our village to make pasta with our pasta machine. You keep amazing me and my wife with your beautiful and easy to follow recipes. Usually we cook with meat, but eating something like this sounds great. It will make the world a better place. Thank you.
Beautiful! We're having storms again and I'm not lighting the BBQ pits this weekend so I'm making this for sure. I'm thinking about a nice bruschetta and garden salad also.
Hi Vincenzo! Is it ok to add bacon into this dish? If yes, do you cook it together with the mushrooms? Sorry for a dumb question as I'm still a newbie in cooking. You make cooking look so simple!
I totally love the idea of this dish and especially not using cream. One other little addition to add another flavour element would be to add some thyme to the mushrooms as they are being cooked, and/or to go really all out, some grated truffle !! 😁
As someone who wouldn't rate mushrooms as their favourite, that looks like a majestic plate of pasta! I swear I could taste it through the screen. I'll make it for my daughter who loves mushrooms!
Love the video vincenzo love your content your a amazing RU-vidr I love watching your videos they are the greatest and the best and the coolest the creamy mushroom pasta looks so yummy and delicious im So going to make for my family and friends it so easy to make it 😋 🤤another amazing video Vincenzo ❤️ pasta is my favourite food
Chef Vincenzo, what an amazing vegetarian recipe! I have already sent this video to My Vegetarian Friend from work! I have already told My Wife that I am going to make this recipe for Us. Bellisimo! Keep up the great work Chef! I cannot wait for the next collaboration with You and Chef James! ❤
Love mushrooms and always looking for little twists on making creamy sauce, my only downside is I have to use gluten free pasta, but I wish where I lived we had better quality gluten free pastas available . I am looking at making my own so that may help to get a better quality by doing this. I was planning to have it for brunch...As even though I had breakfast my tummy is rumbling just watching this...Should be a warning...Do not watch on an empty Tummy...Thank You. Grazie Mille. Gracias
For me you get the best flavour if you use a bunch of different mushrooms together - I like to use dried porcini, king oyster, and usually at least 1 other type. I make a sauce a lot like this but I don't use the milk and I really like to add pancetta
Hey, I made this for dinner, absolutely fantastic. It was fate that I should make it. When I went to Coles the cheese was reduced from $12 to $5. The brown mushrooms were reduced to $3.50, Coles fettuccine is $1 per 500 g! I bought some EVOO, and took 15 to produce Fettucine con funghi. Mate, absolutely AAA1. Tar and best wishes, nRIck
Nice job, I do like the artisanal pasta a lot more than regular store brand now that I've found it in stores. Can never have too many recipes in your arsenal!
@@vincenzosplate Hey Vincenzo. I only found it a couple months ago so finding an alternative hasn't been an issue yet. I had been getting the Store-Brand(Tesco) for years but found packs of Rummo Artisinal Pasta in another store so I've been picking that up instead. It's much better!
Perfect! I love this dish. Only change I'd make is that I'd use fusilli or maybe capellini pasta, but that's just my personal preference. This is a masterpiece - yummy.
@@vincenzosplate Oh ya, this is a winner, Vincenzo. My favorite dish you made was your version of lemon pasta, one of my favorites, and pasta puttanesca.
Hi Vincenzo, This recipe is to die for ❤ thank you for sharing. But where I live in India it is nearly impossible to find Pecorino cheese. Is it possible to substitute it with some other variety?
@@vincenzosplate we get the regular pasturized cheese, cheddar, american... Hope you could help .... I love what you've created... I adore watching you cook 😊 your expressions are priceless 👍💗
Oh that looks nice. Gonna try to make that. Speaking off topic here, is it wrong to combine two dishes into one, for example mushrom pasta and carbonara? I never tried it but my friend, who is Italian said that its not a good idea and its wrong. What do you think?
This recipe turned so delicious!!We loved it. Lots of flavor. Heated up well for leftovers. I added a little milk when reheated. Definitely a keeper! Thanks
This might end up beating out your Cacio e pepe for my favorite recipe of yours Chef! Bravo! Question, could you add the cheese in the blender with the mushrooms and add it at the same time, or is it important to add at the end? Thanks!
done some similar dishes myself. recently though im hooked on mascarpone and gorgonzola as a base mix (also works really nicely with mushrooms - though i prefer them finer sliced due to the texture).
@@vincenzosplate not my idea sadly. my first girlfriend (from the parma region) used to do it when we worked in an italian restaurant. bloody works though! XD id forgotten for ~25yrs until recently - but back then I didnt like gogonzola much. edit: I should prob send you the basic recipe as we did it (mines a little different) and you can see if that works for you. works with a lot of ingredients too.
Looks great! Adding dried mushrooms could intensify the flafour even more. By the way, I cook my pasta in a small pot. I want to have the starch and I want to save on my gas bill. Comes out perfect evry time. All you have to do is stir a few times more. It's only a problem when you're laizy 😉.
I don't really see the point of running away from cream. I've been doing this for a few years and it is one of the preferred pastas here at home - got the idea from Gordon. I use leeks and cream, add the garlic after the mushroom are fried (a lot more for more taste) and white wine. Also, always fresh thick pasta.
I'm genuinely curious, why is it ok to use milk but not cream?...... Looks delicious as usual! From someone who doesn't really like mushrooms that's saying a lot lol 😁
Thank you for this one I love pasta an mushrooms but my recept is a bit different: I use smoky bacon pieces followed by one small onion and one clove of minced garlic. Add 100/150 white wine and evaporate the alcohol Then add the mushooms ( can be sautéed separately ) with fresh cut parsley. Add crème fraiche. I also add some balsamic at the end Mix all with pasta and top with more parsely and Parmesan Not authentic Italian but very, very tasty!
My goodness that looks delicious! I will say I found your channel on one of those "Chef reacts to" videos, and you were reacting to Jamie Oliver's mushroom pasta (which I've actually made before and it was actually pretty nice), and you were upset and asking questions about why Oliver was making the pasta the way he chose to and now watching this video I can very much see why. now. And if you just added a few more minutes you could even have added the garlic breadcrumbs on top. :) thanks for what you do Vincenzo. I can't wait to see more videos!
