Guest
I'll show you how to make this quick mushroom white sauce pasta light & creamy NOT heavy or gloppy. Get up to a year's supply of immune-supporting Vitamin D 5 individual travel packs, both FREE with your first purchase! Click: ☕Like this content and want to show support? Buy me a “coffee“ here: 📸INSTAGRAM: BEEF STROGANOFF RECIPE VIDEO: 🔪MY GEAR: 14“ NONSTICK SAUTE PAN: BOOS BLOCK CUTTING BOARD: 10“ Chef's Knife: ESCALI DIGITAL SCALE: IMMERSION BLENDER: MY FAV STAINLESS BOWL: -- RECIPE -- ▪30-40g or dried mushrooms (shitake or porcini) ▪500g or 2 1/8c water ▪375g or 5c fresh mushrooms, sliced (i’m using king trumpet, enoki, and oyster) ▪Olive oil ▪30g or 3-4tbsp butter ▪Salt ▪50g or 3Tbsp shallot, minced ▪20g or 4 garlic cloves, minced ▪2-3g or 2-3tsp thyme ▪225g/8oz campanelle pasta ▪250g or 1c heavy cream ▪50-60g ½-2/3c aged parmesan, grated ▪Black pepper ▪Lemon juice For the mushroom broth, add dried mushrooms and 500g water to sauce pan, bring to a boil, reduce heat to med-low and simmer for 5-10 min. Remove from heat and allow to seep for 10-15 more minutes. Preheat a large saute pan over med-high and add a squeeze of olive oil and butter. When butter has melted, add mushrooms and a generous pinch of salt (about 5-6g). Stir to combine and cook for 5-6 minutes, stirring occasionally. Mushrooms should be about halfway done. Add shallots, garlic, thyme, and pinch of salt. Stir and cook for another 3-4 minutes. Add about ½ of the dried mushroom broth (liquid only) to deglaze. Cook and reduce until fully evaporated and shallots are tender, about 3min. Add cream, bring to a simmer, and reduce by about half. Bring large pot of water to a boil over high and salt heavily. Add pasta to water and cook to al dente. Drain off pasta and add it to the mushroom cream sauce pan. If mixture is dry, add additional mushroom broth, about 100-150g. Toss and stir to combine. Off heat, add grated parm, black pepper, and a small squeeze of lemon juice. Toss to combine. Adjust consistency with more parm is too thin or mushroom broth if too thick. Toss. Taste and add salt if needed. Garnish by topping with a sprinkle of parm, black pepper, grated parm, and minced chives. -- 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: CHAPTERS 0:00 Intro 0:16 Mushroom broth 0:50 Cooking the mushrooms 3:18 The pasta part 4:01 Sippin on AG1 (ad) 5:00 Finishing the pasta 7:24 Plating up 7:57 Let’s eat this thing #mushroompasta #mushroomwhitesauce #creamymushroomsauce **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
