I know you won't see this because it's old but I just went up my hill and picked fresh Chanterelles and Porchinis. (I am so blessed). I am making this tomorrow night only because I have leftover Spanish chicken stew for tonight.
I made this last night with white button, cremini, portabella and oyster mushrooms...was soooo good! Once again, Thanks Chef for turning this average home cook into a home chef!
you will be amazed how such a "simple" dish turns into a nightmare because you live in the EU and simply can not get ingredients like heavy cream or the different sorts of mushrooms. At least not without paying a heavy price.
I just happened to watch this in the grocery store parking lot waiting for someone. I went right in, bought the ingredients and made it for dinner. It was "all.that and a bag of chips"!!! Wonderful flavor. Thank you Chef!
I found truffle salt was the only thing the store carried. If using mushroom salt, cut down on the salt you used to season the onions and use unsalted butter. The truffle salt was too important to skip.@@sebeckley
Congratulations on a million subscribers. You're an amazing chef and teacher. I have loved this channel since you showed me how to make my own garlic puree. Have a blessed and wonderful day.
My mouth is watering watching this. I'm making this tonight. Just with store-bought fettuccine. Thank you Chef John-Jean-Paul, for your master chef knowledge & skills, teaching, & passion. I've learned so much ftom you! You're a blessing!
I made this tonight for dinner. It was SO delicious! The house still smells of the caramelized mushrooms. Next time, I may try it on other pastas. This recipe is a keeper!
I love this man! His skill, humor and lessons are so amazing! I wish I could be in the kitchen with him every day. Wonder if he would consider inviting a viewer to be his sous chef or just be present to taste his dishes like a chef’s table in a great restaurant! Pick me!😊
I am not usually a huge mushroom fan, but my wife and I made this tonight. It was absolutely delicious. I did not miss the meat or mind the mushrooms at all. Thank you Chef!!
Chef: I made this last evening and it was fantastic! I made a few small changes ( I didn’t think you’d mind 😊)… used white wine instead of chicken stock (don’t worry, I measured carefully!), added a splash of red wine vinegar to brighten it up, and red pepper flakes for a little heat. It was, to quote you, AMAZING. Thank you so much for your consistently excellent content and for helping us all be better home “chefs.”
Oh my Chef, you just brought a memory back to me. The first time I cooked with portobello mushrooms, I didn’t know I had to clean the gills off, dear god my pasta came out like someone spilled black ink in it, it was awful, lol 😂, I’m definitely going to do this recipe 😊
If you ever want mushrooms I do Mycology, Just harvested over 2 lbs of black trumpets. I live in VT and due to the rain, it's been a great season. Chicken of Woods, Hen, Morels, and more exotics like Lions Mane. Its easier today to send fresh food than it used to be.
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I make this all the time! I like to use green fettuccini pasta, just because it is so pretty (and we know it tastes better when it is prettier). Instead of the chicken broth, I use a splash of white wine and a tiny amount of soy sauce. When it comes to herbs, oregano also goes well with mushrooms, but tarragon is the best. And parsley at the end, of course. Also, a single bay leaf is very nice (you can barely taste it, but you can taste when it is not there). I've never thought of adding a bit of spinach, I'm going to do that next time, sounds like a great idea! Thanks!
I agree with adding tarragon, it's an absolute must! It adds so much flavor to homemade mushroom soup, too. Doesn't matter the dish, if it contains mushrooms tarragon will greatly enhance the flavor. 💜
@@Bombabingbong66 Trust me, it will be well worth your efforts! As with any spice/herb, start out small, as you can always add more but you can't take it away. I truly hope that you enjoy whatever dish you decide to make! Please keep me posted & let me know what you made & how you liked it. Happy cooking! 💜
Beautiful work chef. Had pre-cooked gammon that I had not eaten, I reduced it till crispy, used that oil and butter. For cheese used what I had in fridge = cream cheese, so don't shout at Shawn you used cream + cheese, I added the mozzarella I had too. Wow fantastic. I put sauce in freezer and will use whenever I die for some pasta, linguine or even gnocci. Bravo👍 with earnest respects chef 🙏🙏
During Covid I taught myself how to cook. Told myself that even if I did not like it as a kid I would still cook and try it. Found out that most of the stuff I hated as a kid was from someone not knowing how to cook it. Mushrooms for instance. I have fallen in love with so much food over the last 3 years its been amazing.
When I saw this suggestion and Chef’s response that he would be working on it right away, I started salivating! Can’t wait to watch it when I have some free time and make it myself. Thanks, Chef!
I always said that I don’t like mushrooms! I loved the flavor of the mushroom, I used to order a mushroom sauce without the mushrooms! But my friend Chef Jean-Pierre taught me how to cook them correctly, although I still think they can be chewy and gummy sometimes, I much prefer them now and like to eat them! Thank you!
The way you describe ingredients, right down to WATER in your recipes ,perfectly , makes me feel incredibly happy & confident to cook for anyone besides me me me💘 Thank you Chef Jean Pierre! & Jack too. What a team💜💛💙💚❤❤❤
Thank you so much for this one, I LOVE mushrooms! Much love to you, Chef JP! You ALWAYS make my day when I watch your videos! You are HILARIOUS and I’ve learned more about cooking since I’ve found you about 2 weeks ago then I have in my whole adult life! Butter is also for my emotional support, too, Chef! 🧈 Don’t trust people who don’t love butter! 😂 Whoever puts the garlic and the onyo at the same time, change the channel! 😂
He's like the greatest teacher isn't he? And I mean that in all seriousness. I've never learned so much and so little of an amount of time from any chef. Truly a giving person with extraordinary knowledge and talent.
This fine man changed my kitchen life. I never cooked with wine, but now I do. And honestly, cheap red wine from Trader Joe's is great for cooking and the occasional drink. I am a brandy man myself, and that is what I use to re-hydrate green pepper corns for his delicious pepper gravy. Give it a fair bit of brandy and a couple weeks at least.
@@miriambertram2448 After my husband discovered that butter, that’s all he consumes on his bread. We use regular butter for everything else (I don’t sense the difference in taste but I know it’s there). I saw a documentary on the making of Kerrygold and that was enlightening.
I've made this at least 12 times since chef posted the video, and I think this is the most versatile recipe he's ever posted! You can some cooked chicken, or replace the cream with sour cream and beef-beef stock for stroganoff. So many variations with this base recipe! A great recipe for the "toolbox" !
You're absolutely right! I added some cooked ground sirloin and it was out of this world. I was very careful to get rid of ALL the fat after sautéing the ground sirloin. This dish has become a staple in our dinner rotation, and my significant other loves it. He has no idea how easy it is, LOL. Now, I can't wait to try it with chicken! Thank you Chef Jean Pierre and kevinsanders200!
Thank you Chef Jean. This recipe really grabbed my attention when I watched it last week and tonight I cooked it for 6 people. It was absolutely delicious and everyone wanted to know where I found it and how I made it. I used all fresh ingredients (of course) except for the vegetable stock. I grated a wedge of Romano cheese and the spice was Marjoram and Thyme. It was a big hit with the attendees.
Another great dish I added dried reconstituted Porcini mushrooms to the fresh ones and used some of the mushroom water when making the sauce. might be one of the best pasta dishes that I ever made !
This looks FANTABULOUS and we LOVE mushrooms and pasta ! Besides a great, not overly heavy meal I bet it would pair perfectly with steak, porterhouse pork chops and maybe even certain fish and seafood dishes ! Bellissimo Chef Jean-Pierre 😋🤤😍🤩🤤😋!!!
I've made almost this exact sauce for years. I use white wine instead of chicken stock, and I like fresh thyme instead of tarragon. Either is fine ofc. I can confirm it is absolutely delicious. The mushroom flavor soaks into the cream and blends with the parm... Yummm. I often put a chicken thigh on it too. I've also replaced the mushrooms with clams before with great results!
Chef, I have made this for my family, and it is absolutely delicious. I can always tell when my wife wants me to make this when she brings home mushrooms. Thank you.
Looks great! Similar to a recipe I make for vegetarian people. Just like this, except I finish it with a bit of brandy, or bourbon for a bit of sweetness. Very nice. Also, for non-vegetarians, a bit of bacon added before the onion rounds the whole thing off superbly. Bon appetit.
Once again great video and I love how you take the time to teach us how to prepare and slice the mushrooms. Don’t change a thing. Your video crew are amazing too. Making this tonight!
Going to make this for friends this Saturday evening. They've asked me to add some shrimp as well as the mushrooms. I'll follow your creamy garlic mushroom recipe that I watched earlier...thanks Chef! Just returned home from making this fantastic dish at my friend's house. They loved it. I have to say, I combined the mushrooms with your shrimp recipe (the one where you split the shrimp). As Chef Jean-Pierre says, "It was AMAZING"! Thanks again...
I make something very similar to this. The only difference is I crisp the mushrooms and add lemon zest and lemon juice but all the other ingredients are exactly the same. I can tell you, it's a wonderful dish. And so easy to make when you just don't have the time for prepping a large meal. My husband is always happy to have this meal. Chef Jean-Pierre is the best ever! I love the way he explains everything and why he does what he does. And yes, using 40% heavy cream is best. If you can find one that is not ultra pasteurized, then even better. 👍👍
I'm cooking this while I'm watching this. I'm using baby portobello, oyster, and white mushrooms. I might use a little white wine with the sauce. Thank you, Chef Pierre.
Ohhhh. I caught this 22 minutes after you uploaded it.. And my first thought is I have fresh pasta and mushrooms in my refrigerator. 😁😁😁 You know you make it so easy for us to learn how to make what's really restaurant quality dish. And I really have appreciation for that. I bought a new chef knife so now everything I slice is so much easier, And it was one you recommend because I'm going to get the things you recommend!! Because I'm going to cook these recipes. ❤️ Well this is wonderful I can't wait to make dinner later I have chicken stock in the refrigerator that I made this weekend past, and I have Parmesan reggiano which I will just grate and use. 🥰🥰🥰
I made this tonight for dinner. I used freeze dried baby, Portabella mushrooms. This is one of those recipes that grows on you ❤ First bite, my husband and I said … “this is good”. Second bite, third bite, fourth bite “silence”. And then it hits you … wow the flavors explode and the texture makes it all happen. This will stay on our monthly menu - fantastic 😋😋😋
If you haven’t, check out his recipe for beef stroganoff…my household loves his recipe for this dish. I made other recipes formthis dish, but he explains why we need to prepare certain steps.
I made this tonight with 1 exception..I added red pepper flakes..ok I also added 1/4 cajun seasoning. OMG! This is spectacular! Next time……am going to double the mushrooms! We are ‘shroom fanatics! THANK YOU FOR SUCH A SCRUMPTIOUS RECIPE! ❤️❤️❤️❤️🍷🍷🍷🍷
Oh man! This is sinfully delicious! Store was out of tarragon so I made it with sage. I used the pappardelle noodles I had on hand, and I used portobello, cremini, and white mushrooms, and lots of them. For the mushroom lover, this is a delicious indulgence 👍
Since I came to know Chef Jean-Pierre channel my day goes by watching his all recipes, they are very simple and easy to cook and are very delicious. ❤Thank you, Chef for your videos.
Just found your channel, just made this, just love it!!! I served it over spaetzle that I made the other day . I used rosemary for the seasoning choice.
What a fantastic dish! So many layers of flavors. Ivi also browned up some chicken thighs in olive oil and butter with garlic and parsley, wow! I now see how my favorite Italian restaurants get thevdeep ritch, complex flavors.
Mm. Looks absolutely amazing! Great presentation chef. I LOVE mushrooms. And so does my daughter, I can’t wait to make this for her.. Thank you for sharing. ❤
I did not never use red onions in hot dished. I thought the red ones were best eaten cold. But now, Chef Jean Pierre's recipe for garlic mushrooms saute the red onions but for only 2 minutes. That garlic mushroom recipe with the rosemary and thyme and lemon juice and zest is absolutely delicious. and as he said rivals any restaraunt side dish you'll pay 6 bucks for. Your biggest fan here, Chef. Absolutely without a doubt.
I absolutely love you Chef and your team as well. Thank you for this show. You have made me a superstar in the kitchen. Please keep it going and keep on talking. I love long videos. More butter please..
Just discovered your videos. Love them? Also loved your comment here about, “ …if you ever see a chef add garlic the same time as the onions, change the channel”. I enjoy your lessons on how and WHY to add certain ingredients at certain times during the recipe. To me, THATS what makes or breaks a dish.
Hello Mr. Jean Pierre, my hero chef once again, you taught me a recipe that my children, wife and I have enjoyed impeccably. I took my time , I crossed every t,and dotted every I, Thank you so much, I’ve been following you for quite some time now ,I appreciate everything you’ve done, stay well. Look forward to your future videos.
Maestro! I am on this tonight, most definitely! Part of me wants to add steak to it, but I will keep with this recipe 100% You are the best, chef!!!! Love you ❤️ Edit: Maestro chef! Save some for your crew! Lol love the end
I have done this a couple of times, making a creamy garlic sauce with mushrooms. And it's really good. U can use the sauce for everything except fish. But i like to make it a bit thicker than Jean, because then it sticks more to the pasta. But it depends if u just want a little or much flavour at the same time :)
My wife did this dish tonight and Chef JP, I have to say it was probably the best pasta dish we've ever done The tarragon was new to us and an incredible flavor with cream and mushroom!
Chef, As always, you gave me some great ideas for variations! Instead of fresh Portobello, Crimini and Shitake mushrooms, I plan to use dried Porcini, dried Shitake and dried Morrell mushrooms. The reconstitution liquid will be added and reduced further in the water removal process. The flavor from those mushrooms should be very intense. Instead of onions, I plan to use shallots. Finally, instead of heavy whipping cream, how about "double thick" Devonshire Cream? The pasta will be freshly made with eggs and coarse semolina! Thanks for the idea! Thanks! P.S. Still waiting for your recipie for Daube.
Chef, the Hors D'oeuvres section in your cookbook is awesome. Since cooking is alive and well in the world, it may be time to introduce the channel to some of these "little pieces of art", as you called them.
Made this last night - was super delicious. my only mistake was that i didnt get enough ingredients to make it again later.in the week. so so yummy. Thanks Chief. - youre a blessed man and chief
