Mushroom ragu with potato gnocchi
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- Опубликовано: 20 сен 2023
- Thanks to Made In for sponsoring! You can get my favorite cookware from Made In today with a 10% off discount using my link: madein.cc/0923-adamragusea
**RECIPE, SERVES 2-3**
1 Russett or other mealy potato
flour (about as much as the cooked potato, by volume, but it depends)
1 oz (28g) dried mushrooms
1/2 lb ( 227g) fresh mushrooms, ideally lion's mane or another shreddable variety
1 carrot
1 stalk celery
1-2 fresh tomatoes (or a small can of tomatoes)
1-2 shallots (or half an onion)
wine (optional)
soy sauce (optional)
vinegar (optional)
tomato paste
oil
salt
pepper
garlic powder (optional)
other herbs and spices you want for the sauce
a garlic clove, lemon and some fresh herbs for the gremolata garnish
Bring a couple cups of water to a boil (I use the microwave), take it off the heat, stir in the dry mushrooms and let steep while you do other stuff.
Peel the potato, cut it in to chunks and get it boiling until mashably soft.
Cut or shred the mushrooms into biggish chunks, keeping in mind they'll shrink by half. Pour a little water in a hot pan and use it to "fry" the fresh mushrooms until they have softened and release their own water. When the pan is about dry, pour in some oil and fry the mushrooms until brown.
While the mushrooms are going, you can chop up your carrot, celery and onion/shallots into small bits that'll cook reasonably fast. When the mushrooms are brown, stir in those vegetables (you'll probably need some more oil) and fry them until soft, using their water to deglaze any mushroom fond at the bottom of the pan.
Stir a big squeeze of tomato paste into the mushroom pan, fry it for a minute, then deglaze with wine or water. Chop up the fresh tomatoes and stir them in. Fish out the dried mushrooms (reserving the steeping liquid), chop them up finely and stir them in. Pour in the steeping liquid, holding back the last little bit at the bottom that might contain some sand.
Whenever the potato chunks are soft, strain the boiling water directly into the sauce. Season the sauce a bit and just simmer it until thick, stirring frequently to make sure nothing is sticking on the bottom where it might burn. Add more water if necessary as you cook.
To make the gnocchi while the sauce simmers, mash up the potato, combine with a roughly equal volume of flour, a big pinch of salt and maybe some garlic powder. Knead and add more flour if necessary until you have a dough that will roll out into a snake without breaking. Roll it out into a snake and cut into gnocchi, keeping each piece separate so they don't stick to each other.
When your sauce is thick, taste it and consider adding more seasoning, a splash of vinegar, etc. If you need salt, consider a dash of soy sauce to also reinforce the umami of the mushrooms.
Drop the gnocchi directly into the simmering sauce, keeping them separate as they go in. Once in the hot sauce, you can stir them without fear of them sticking. Stir them in, along with any additional water to keep the sauce texture good as the gnocchi thicken it, and simmer a few minutes until the gnocchi noticeably plump a bit.
While you wait, you could make some gremolata for garnish by finely chopping a garlic clove, the zest of a lemon and some parsley (or other fresh herb) into each other until fine and all mixed up together.
Serve the gnocchi in bowls or plates and top with a sprinkle of the gremolata while still hot, so the garlic cooks slightly. 
Хобби
![Young Nudy - John Wayne (feat. Metro Boomin) [Official Video]](http://i.ytimg.com/vi/NY8HnYYo2fo/mqdefault.jpg)
LAUREN IS OUT OF TOWN YEAHHHH MUSHROOM
i thought the same lmao
So who appeared in the doorway?👻
@@RG-sv4qbGhosts love shrooms. Everybody knows that.
There's not mushroom with Lauren around
Mushroom! Mushroom!
Adam, I want to thank you-I’m on the autism spectrum and cooking was difficult for me when I started living on my own because I genuinely did not think you could cook without following a recipe to the letter. It would have never occurred to me to just whip something up on the fly. Your videos were my first introduction to online cooking content, and the fact that you explained WHY things work in cooking honestly changed my life. I still have a set of “rules” to keep in mind when I cook-e.g. if you’re cooking a thick sauce, stir frequently or it’ll burn-but I still have a feeling of safety where I’ll be OK as long as I follow those rules, and since they apply broadly I feel able to safely improvise and try new things. And that taught me something about myself-I freak out if I’m not operating within the “rules,” but if I learn why those “rules” are there I can establish broader parameters for myself that allow me to just… do more stuff.
Exactly this! Knowing why something is done allows me to deviate from the recipe. Most recipes don't explain anything about why things are done.
great comment i really resonated with this
I’m not crying you’re crying
@@aragusea a little embarrassed that you actually saw this but :) 💙
I was in the same situation, and learning the "theory" behind cooking was what let me feel comfortable improvising as well. I really appreciate all the RUclips channels out there that explain the whys behind the cooking choices they make.
Cashier at the grocery store: So, Lauren’s out of town again?
Adam Ragusea: Yes, now give me all the mushrooms you have
Wait, wait. I'm worried what you just heard was, "Give me a lot of mushrooms." What I said was, "Give me all the mushrooms you have." Do you understand?
Adam, you should definitely try a trick i learned at culinary school: Instant mash powder gnocchi. Sounds weird, but it makes delicious quick gnocchi that taste like the roasted potato kind. Turns a semi annoying dumpling into only a bit more work than normal fresh pasta.
My mum makes kobbeh with instant mash!
Instant mash powder is so versatile. I usually add dried mushrooms to the hot water I use for making the instant mash and let it cook with some vinegar, vegetables, and herbs. Afterwards adding the powder. Really elevates it.
🤮
Oh that totally makes sense
woah. you just knead the powder with an equal-ish amount of flour?
i like how Adam isn't super fancy like babish or Joshua weissman. he makes food most people can feasibly make
Exactly why he's my favorite food youtuber
Internet Shaquille too
@@xant8344Yes! Adam and Shaq are the kings of achievable cooking content!
Watching babish stresses me out like crazy! Adam is cozy and fascinating.
Josh’s shtick got old. Adam is refreshing in his honest and realistic approach to cooking
I love when you edit "bye" into the video whenever a piece of what you're cooking flies out of the pan lol
Another W for mushrooms, thank you fungus for being among us.
Amogus😨
Yep, i love my mushrooms and plants and meat in one plate. 😋
sus
what does the W mean?
@@whybrch win
Adam I'm a vegan and I am so happy that you make so many of these videos that either are vegan or you tell us how to make it vegan, it really goes a long way.
+
More meat eaters should have an attitude like Adam's 🌱
+
All of God's bounties at your disposal and you choose to eat plants for life. I'm in a "third-world" country and people here dream of getting rich so they can afford to eat all the cows and lambs that they so desire, and Westerners who can afford to do that easily choose not to, i'll never understand it.
@@johntucker3693 why do you care what people do with their life? People prefer not to support industries that necessitate suffering so they don’t. It’s a personal sacrifice that doesn’t negatively impact you.
Watch while hungry: ❌
Watch while eating: ✅
It's a life changer. It makes everything tastes better.
Loving the vegetarian recipes, Adam. I'm not vegetarian myself, but my wife is, and being the primary home cook I have been forced to be creative to create vegetarian home meals for the both of us and these recipe ideas really help me build that out. Thank you!
As a vegan, this looks like a fancier version of the kind of stuff I make for myself all the time. I am very much looking forward to trying this one out.
I'm so glad that someone else uses "the chicken of the woods". For those curious folks, the mushroom's name is Laetiporus sulphureus and it is found in Europe and North America. It grows on several deciduous tree species and the specific type of tree affects the taste of the mushroom. You can find it usually from May till October.
@@KATOOMY Yes, but not as strong. And as the video shows, it also has a texture similar as chicken meat.
@@KATOOMY Yes, as Jan says, it really does, very close to white meat. I love to slice it thin, saute in a little butter or oil, and nibble as a snack, but it's good however you'd like to prepare it. When he was talking about shredding up the lion's mane, I was subbing the Laetiporus in my head, and so happy to see that he forages it!
Adam, I have a secret! I am a huge mushroom lover. I also have 2 dehydrators. So I dry mushrooms myself, and save a ton of money. I also give them, gift-wrapped and all, to friends who like to cook. Mushrooms are a gift from all the gods who've ever existed.And now and then, they're even a gift from me! HAHAHAHA
We got the mushroom maestro over here
Do you grow mushrooms?
Huge Mushroom Lover! It's no longer a secret! Sorry!🤭🤭🤭
Lol
@@savagepro9060 Still a secret, because you've no idea even what country I live in. (Not in the USA.) So, alas, you're still stuck buying them. (Unless you grow them, and buy a dehydrator or two.) P.S. If you are a) female and b) a vegetarian, mushrooms are super important for your health! 40 years ago, when I was pregnant, docs were panicking about two nutritional substances that I needed immediatly! SELENIUM and FOLIC ACID. "What foods have them Doc?" Sea food. But I am allergic to seafood. Then you have to go with mushrooms. They're the next best choice! Amazingly, my body knew that, because while other women crave things like pickles when pregnant, I was sending hubby out at 2 a.m. to find me mushroom fried rice etc.
I love how you focus on economy of dirty dishes. I also really like how many vegetarian/vegan options you've been putting out lately. I have no dietary restrictions, but most Americans could stand to eat a little less meat.
He's great for giving advice on vegan substitutes in non-vegan recipes, or just pointing out that skipping certain animal products won't kill the recipe.
It's never a bad idea to eat more vegetables if excess is your dietary problem. But I do know people who either could stand or consider they couls stand a couple extra kilos of meat on their bones who should see where they can add protein and concentrated calories. Both of which are far easier to add through animal products.
Really love your recipes Adam - you were a big reason why I was able to improve my cooking. Never liked using recipes, because it was stressing me out, but your approach of explaining what every ingredient and technique does in the food and how it could be altered and replaced works extremely well for me.
Also, really love the food science videos and the podcast.
Adam is a godsend for trying to get better in the kitchen. I got the courage to try his chicken soup recipe once; I can’t have any other chicken soup now
If you declare with your mouth, 'Jesus Is Lord' and believe in your heart that God raised him from the dead, you will be saved. -Romans 10:9
As a vegan fan of yours and a big fan of gnochi and mushrooms, I'm very happy about this recipe. Will try it!
Probably the biggest indication of the kind of quality this channel consistently provides is that every time you make something new I want to make it too - even when you use ingredients I normally don't like all that much.
Saw this video post and immediately knew it would change my game. Within 36 hrs I made it and loved it. My first gnocchi ever. First home made pasta of any kind!
I’ve loved gnocchi forever and never dared to cross into making it. Turns out it’s so simple!
I’m going to be making flavored gnocchi for lots of dishes going forward. And this ragu on occasion as well. Simply fantastic…
Thank you!
King oyster mushrooms are another good choice if you want a meat-like texture. They have a massive stem that you can shred into strands with a fork. They work well as the base for a vegan "pulled pork"; I imagine they'd work fairly well in this ragu as well.
This recipe is a great example of why I love Adam's recipes, delicious, doesn't take a crazy amount of skill, sustainable, healthy and doesn't create a mess in the kitchen to clean up after. Thanks!
Made this for a dinner party because one of my friends was vegan (otherwise probably wouldn’t) and it was SUCH a hit!! Everyone was in awe!! Including me!
6:54 "This is so close to being vegan - let's just sprint to the finish line."
As a vegan sentences like this make my day. Many people underestimate how many dishes you can easily veganize without any real compromise.
this is an almost brutally efficient and great youtube cooking video. thank you
like, every step just sorta plainly rationalized and explained. It's complicated, but described at each step. As a constant reader, this seems to be something of a progression of the art.
Yes, it's almost ideal.
Ugh I love this channel. As a college student sometimes I don't have the biggest budget for fun exciting dishes like this but I was able to replicate this dish relatively accurately. It was so delicious and so much fun to make.
Im not even vegan, yet i really appreciate his vegan recipes
Made this tonight, and can confirm it is hearty and quite ‘beefy’. Adam is right, the soy sauce definitely adds something! A great recipe thanks!
Thank you for making more plant based meals. I am trying to incorporate more mushrooms and beans into my family's diet.
Ngl ever since I started dieting I have acquired a hate for mushrooms. Not their taste, but their nutritional values. I went one day "hey, I have a fucktonna mushrooms, let's cook em up and skip the meat today!". In the end I was way below my protein goal for the day, full as fuck and my calorie deficit was like 800. That is BAD.
Ok, sure, maybe it was my bad. But maybe mushrooms could also try to be less water and fungal spunk and more food!
@@chukyuniqul Just add more oil or butter for calories and something like beans or chickpeas for protein.
Hi, I made this and I have one little hack to share! I am a long time vegan, and this is gold: a tiny splash of brewed coffee,just put it in with the wine. No espresso, no crazy cold brew, I use a french press, literally a few tablespoons. Your jaw will drop when you taste the difference. It will give you the meaty taste you have been missing. :)
Coffee grounds work great in a dry rub for pulled pork so I can see this work.
I made this today with oyster mushrooms and dried porcini. It was really really delicious! It was the perfect dish to try out mushrooms from the farmers market here, this was the first time I've eaten them and I wanted to cook something with them being a center piece. Absolutely delicious! Thanks for sharing! I really like the style of your recipes too. :)
Looks great, will definitely make soon. Would love a video breaking down cajun-style seafood boils with potatoes and veggies at home, I'd be interested in seeing how you would adapt it to smaller home cooking portions.
I only discovered this channel a few days ago and it’s quickly become one of top favorites. Keep up the amazing work Adam!
Adam's incorporating bits of clickers from TLOU into gnocchi, what a monster.
Dry mushrooms are indeed far more concentrated. I studied in a laboratory and i’ll never forget the day we had to analize the iron content of a mushroom. We used both dry and fresh mushrooms, but the fresh ones had to be dried in a 100°C/212°F stove. After the drying process the fresh mushrooms almost lost 90% of their WEIGHT: they are only 10% actual mushroom, the rest is water!
as a mushroom enthusiast my life is never going to be the same. i can't believe the government has been lying to us
@@v-ia When did they ever say the contrary? Or am I missing a joke? (I'm old, so it's entirely possible.) Plants and fungus are indeed around 90% water in their fresh state, while humans average about 60%.
This looks delicious and you make it approachable, specifically the gnocchi. I will definitely give this a try. Thanks for making this a vegan recipe, no substitutions needed!
The "bye" whenever something falls out of things he's cooking will never stop being amusing
LOOKS AMAZING! Yay vegan recipes! Thanks for doing them every now and then!!
Thanks Adam. I recently went plant based because of my health condition. I’ll certainly try this meal out.
Hope your condition improves.
Great idea. I love mushrooms and this seems very straightforward. I might also season with a little bit of MSG vs soy to boost the umami level.
As a Wiccan sword swallower, I’m so glad you posted this video. I love mushrooms!
I always like making one of your recipes as a special treat for my partner before he leaves on business trips. Made this Friday evening and it turned out spectacular! I used a splash of beer and a small spoonful of marmite instead of wine and soy sauce and it was a very nice combination. Thanks for always posting creative dishes!
Made this for dinner. One of your most well designed recipes in terms of dirty-dish efficiency, effort to result ratio, and making something sneaky-vegan. The only "remix" i did was to add some kale i had during the simmer stage to hit my leafy green quota.
I haven't seen a recipe floating around quite like this one (though an exhaustive search would be impossible), but i can say if it's out there it certainly doesn't come with a video demonstration quite this thoughtfully edited and parred down.
Great work and Thank you!
I really love how the recipe seems fluid and is a sequence of taste and adapt. That is great way to improve as a (home) cook!
The most important thing I learned about home cooking is that you can't follow a recipe word for word. There's too many variables. Especially regarding stove top temps and cooking time.
Also anytime I see someone ask for salt measurements I just facepalm
"Lauren is out of town" is the Adam Ragusea version of "Mods are asleep"
This is totally the kind of content that i subscribed for. Vegetarian meals explained in a straightofrward way
I am highly intrigued by this sauce. I've been moving more and more towards mushroom based dishes. Very excited to try. Your Bolognese recipe was the basis of one of my best personal dishes so this is seriously tickling my fancy.
Perfect timing on this, I have leftovers from a giant pot of garlic mash potatoes and had already intended to make gnocchi. Now i know what im doing for the sauce 🤤 i wish i had some wild mushies
I've used vegetable stock to boil potatoes for extra flavour, then used the remaining startchy stock to make a soup and it was fantastic!
No need to make pasta water coffee, though :P Reasonable levels of resoursefulness is excellent.
I had so many fresh foraged last week and did your risotto but having another recipe released just as I've run out is brutal😭
That quick garnish is actually genius. Id say it elevates this dish to incredible heights, and makes it look that much more appetizing as well. recommend this 100% if you like mushrooms at all
Hello Mr. Ragusea i just wanted to say thankyou for all the advice. I've been watching for years and i picked up so much from you. I recently became a chef and i don't think i would've made it without your science about food. Love your videos and all your content❤❤❤❤❤💯💯
Well done, I wish you a happy future doing something you love.
Duuude that looks incredible
Adam's not wrong about the taste benefits of the dried mushrooms, but they do really increase the price too (at least here in the UK.) An imperfect but really good alternative might be mushroom ketchup.The Geo Watkins brand is the most famous and has the same consistency as Worcestershire sauce, but has the advantage (for some) of being vegan. It's basically umami in a bottle. Additionally, even a spoonful of marmite would help and give that umami punch. I think both work better than soy sauce here.
Geo Watkins is basically Worcestershire's mushroom-based cousin. I ran out. :(
Please consider drying your mushrooms yourself! If you have a mini-oven, just chop up any mushroom variety you like and bake them on the absolute lowest setting until they are dehydrated. It could take one night or a few days, but it's very passive work and ends up SO MUCH cheaper than buying dried mushrooms from the store.
thank you - I'll have to give that a try! @@darkMyghtyena
as I mentioned to another comment: if you can get hold of Kallo mushroom stock cubes, they are FAB. and not only in mushroom recipes!
Love me a classic Ragusea recipe video. Will for sure try this one soon
Nice to see a recipe I can actually eat! I watch all the other videos with meat anyways cause they're still interesting, but this is a special treat :) thanks
In the past few days, I have been making gnocchi with a variety of very different sauces just to prove my skepticism about your method. And now I am a convert to cooking gnocchi in the sauce 😎 thanks!
Excellent recipe video, from probably one of the best food RUclipsrs on the platform
It does not look over sauced it looks amazing! From start to finish you nailed it and I'm inspired to make gnocchi in a similar fashion. Thank you
Amazing video as always Adam this looks absolutely wonderful
It's always such a pleasure to look at these. videos I can both enjoy the complex science of cooking and everything that it entails and how it is boiled. down to simplifying cooking for someone who doesn't want to do dishes. It is really relatable to everybody well. it is to me.
Made the sauce for a big batch cooking session over the weekend. Oh my goodness, it is so so so good. Thank you so much! By far the best veggie SpagBol alternative.
So efficient. Great recipe king
You seriously have the best ad transitions I have heard, on any platform
This is such a genius recipe, also never knew about gremolata.Really lookin' forward to trying this recipe out.
Oh boy, my diet can't resist this one - really looking forward to trying this.
If I start seeing Lion's Mane in my stores locally I'm definitely gonna make something like this, it looked so good!
There's been some research that shows its potential brain benefits. I see them at my farmer's market and Whole Foods, so they're starting to get around
The lions mane we get here in St Pete FL are fuckin enormous, like the size of your head
Never see it in my part of UK. Unfortunately.
@@helenswan705 I've seen a few different mushrooms in Asian markets but still no lions mane.
Thanks for the vegan recipes!!!
My goodness what a perfect video to reduce my anxiety for the night. Just literally everything about this appeals to me. Love the channel.
hes my comfort youtuber
@@duskyflathead4483am afraid copper grrt about I get he cook for.ahat oii mm please make him to cook and I will eat it 😅😊
😊
This looks sooooo good
I tried this today and its sooooo good! Thank you so much for this!
This looks amazing, I need to try it!
I really enjoyed this video, and I learned a lot! I love how easy you made it seem to just not measure anything and have it all come together. I cook like that, but I've yet to make gnocchi. I'm now inspired to try (and I will add an egg!).
looks amazing
Awesome! I've been cooking with lions mane and oyster mushrooms a lot lately from local growers. I'll try this with very little modification.
that green chopping board is timeless!
This is genius, good work Adam
Amazing! More of this type of recipe plz!
Misen: Who are you?
Made-In: I'm you, but better.
Sweet lord, that looks so good! I will be making this!
Loved this one, and can't wait to see more chicken of the woods content! Mushroom foraging is a wonderful hobby and community.
It really is, mycology's been my passion in retirement, along with botany, with a focus on foraging. Aside from finding new or delicious specimens, nothing beats the thrill of awakening an interest in them for other people. I love leading walks - first of the season tomorrow!
Healthy but indulgent Italian dish. Mushrooms used to freak me out but now I like them. Now I need to start cooking with them at home
This sounds absolutely delicious
This really looks good...I would definitely make this for my family.
Im making this asap!! Thanks adam
I have never seen a garnish like this. I would like to see more of this garnish. Especially since you call it as being for parsley.
Such a brilliant recipe. For some reason this resonates particularly with me..i love one pot dishes but also i just think your use of mushrooms here is inspired
OMG that looks so good, really tempted to try this
Oh wow looks really good.
Wow. This looks like the perfect toddler food! Healthy AND delicious!
@@REL602 when comparing it to what she eats atm it is.
Where was this a week ago when I was improvising a mushroom ragu recipe? Definitely looking forward to trying this when I'm in the mood again.
Love your content Adam!😊😊😊❤❤❤
This looks amazing and I think I will try it tonight.
One of the best recipes I have ever seen! (I love mushrooms)
I love your coincidentally vegan dishes.
I do sometimes sin and use meat substitutes, but I love how you bring the meaty and rich side of vegetables.
The little flip of the cutting board is a neat trick
Always appreciate the vegan recipes. Thanks Adam!
@@REL602 thats the neat part they dont
@@REL602 Without eating animal products. You can get there with a bit of effort by following dietary guidelines (veganism has a section usually) and getting blood tests.
ooo this looks really good
So many good tips in that video
That looks delicious
A fall recipe that tick my box for getting more vegetables and fungi in my diet! Thanks
Not a single Ragu-sea joke??