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The Best Creamy Mushroom Pasta Recipe | Chef Jean-Pierre

Byamazingfoodstv


Hello There Friends, Creamy Mushroom Pasta is an easy recipe for anyone to make! Make sure to cook all the water out of the mushrooms; even people that do not like mushrooms love this recipe!. I highly recommend you try it! Let me know what you think in the comments below.

RECIPE LINK:
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VIDEO LINKS:
Portobello Mushroom:
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PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan:
❤️ Garlic Olive Oil:
❤️Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre’s Cookbook:
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0:00 Intro
0:33 Preparing the Mushrooms
5:31 Start Cooking the Mushrooms
8:26 Add the rest of the Mushrooms
8:54 Finishing up the Mushrooms
10:26 Finishing the Sauce
12:55 Adding the Pasta
14:02 Plating
15:00 Tasting / Outro
15:36 A little extra 🙂

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50 Comments

  1. 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.”

  11. Just made this for the second time. All that butter was too rich for me so I sauteed the onions and shrooms in olive oil instead. Delicious! Even though I was all out of fresh garlic and had to use garlic paste out of a tube. Thanks Chef!

  14. So I made my variation of this yesterday, I've still got a lot left over. What I did is I bought a pack of sirloin steaks and cut those into beef tips, I also use tagliatelle instead of fettuccine. My mushrooms were about 5 oz shitake, 8 oz portabella, and maybe 8 oz button mush. I'd have used more button but the food was cooking while I was cutting, the onions were going to burn. So my advice, don't cook your onions first. Start the shitake first, then add your red onion, then the rest of the mush. Also, do not do like I did and add meat to this. The meat was not bad, but this dish was great before I added meat, I think the meat took something away from it rather than making it better. I know it sounds crazy, but don't add meat to this, trust me. Also, regarding the tagliatelle, I think I'd have been fine with fettuccine instead. The only tagliatelle I could find was pasta nests, I don't know if that had anything to do with it, but mine wanted to stick together too much. Still got enough sauce on the pasta, but fettuccine probably better. Also, my girlfriend likes the sauce separate, so I did not mix pasta in the pan, which I would ordinarily do cooking for myself, she doesn't like it that way. Maybe that had something to do with it, idk. But yeah, my advice, stick to the fettuccine, no meat, and start the shitake mushrooms first.
    Oh, I also didn't use heavy cream, I used cream cheese and half and half, plus parmesan. I didn't have any pecorino.

    Quick edit, because reading that back I kind of sound like I had a bad experience lol. No, this dish was fantastic and I thank the chef for posting this video. I will make this recipe again some time, it's a new favorite of mine. Just adding some advice in case someone comes along with the same idea I had to add meat to this. Using cream cheese and half and half did not harm the recipe, you can do either.

  18. 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 🙂

  26. 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.

  31. I have today cooked this recipe for the first time. It was delitious and light therefore I will repeat cooking it again for tomorrow lunch. Thank you very much, chef Jean Pierre. Love you, I am a big fan of your work.❤❤

  35. I love morels, but the past two years I've been lucky to find any in our woods. About 10 years ago I found a whole grocery bag full 😋 I would love to have some morels from Europe…..hunting them yourself & finding them make them taste better lol

  50. 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.

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