Mushroom White Sauce Pasta (The Ultimate Mushroom Lover's Recipe)
I’ll show you how to make this quick mushroom white sauce pasta light & creamy NOT heavy or gloppy.
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BEEF STROGANOFF RECIPE VIDEO:
🔪MY GEAR:
14″ NONSTICK SAUTE PAN:
BOOS BLOCK CUTTING BOARD:
10″ Chef’s Knife:
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— RECIPE —
▪30-40g or 1.5oz 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.
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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
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To be fair, what is broth but meat tea?
No one's gonna say anything about the Shimeji being called enoki?
Brian, what happens if you cook the pasta in your mushroom stock/tea?
I used to hate mushrooms but then I discovered stuffed mushrooms (and determined the texture to be to my liking as well as having my taste buds mature over time) and now I – thus far – have not met a mushroom I don't like (granted, because I'm autistic, I tend to stick to mushrooms with which I'm familiar so – while I know of (and how to get) the three you have mentioned here – I'm hesitant to try them because if I eat mushrooms nowadays it's primarily for the flavors (and health benefits) they impart to the dish so a mild-flavored mushroom doesn't sound interesting enough to me to try it at the moment. Now, on the other hand, I can see doing this dish using shiitake, maitake, and porcini mushrooms since they all have rich flavors imho. That being said, how much would using those types of mushrooms (though I will probably try using the enoki mushrooms for texture) affect their cooking times if at all?
I actually had campanelle pasta for the first time for family meal and it was bothering me what that pasta shape was called. Good call Bri!!
Love mushrooms and that's a winner right there!
I could not stop thinking about this and when i saw king trumpet mushrooms today, i bought the ingredients! Question: The dried mushrooms were much more expensive than the fresh ones. Is it ok to use fresh mushrooms for the broth, too? Or frozen ones? Or is it important that they're dried?
Truffle salt.
Mushrooms are my favorite food. This looks soooooo good! You rock!
Truffle butter would’ve made this better.
Looks good. Wished you used proper measurements instead of measuring things in pop sickle sticks, and soda caps. 0/10. Go back to imperal like your mom used
Gotta try this one. Might finish with truffle oil too
Hey Bri! You are awesome, dude! When are you making cream brûlée and lasagna?
Great video, I’ve made mushroom pasta but never tried you combination of mushrooms before till today. 100% improvement… now I need to find the dried ones for the broth. Did add some truffle oil too. Your methods and recipes are top notch… thank you for your great videos..
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Love how Brian explains why he's not saving the pasta water. So many YouTube chefs don't explain stuff like that so it just becomes a rote rule. Here he gives us a reason why you'd want to save pasta water and why he's not saving it. Perfect.
I liked ag1 too but that shit is crazy expensive