I literally pulled into the grocery store parking lot trying to figure out what to cook the fam for dinner. You posted this 14 minutes beforehand. I watched three minutes of this video. YUP. Bought the ingredients. Finished the video. Cooked it for dinner. Everyone loved it. Keep cranking these out. You save more dinners than you know! 😀
So after trying this a month ago, I've been making it twice to three times a week. I don't understand how you do it Brian, just absolutely ridiculously flavorful. I make most of your recipes, but this one and the bread... just wow dude, hats off to you chef.
I used to make a similar dish except w some fresh basil and a splash of Sauvignon Blanc towards the end, the double cook first browning, then hitting the mushrooms with the basil, wine and similar aromatics really enhance the mushroom flavor. Heavy cream or not it’s fantastic, me and roommate ate it so frequently and liked it so much, we started calling it “Pasta One A,”..lol…(Pasta 1A)
Love how Brian explains why he's not saving the pasta water. So many RUclips 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've started cooking mushrooms with nothing in the pan first to get rid of moisture and then adding oil when they sound "squeaky" to touch and I've really been enjoying the texture that gives.
Made this again yesterday but used single cream and shitake mushrooms only. Couldn't get dried mushrooms this time, but it actually tasted even better the second time I made this. Shitake mushrooms have a strong favour and skipping the broth saved a bit of time. It was so easy but the taste was incredible.
Thank you for this. I made it as a surprise for my wife, and my daughter loved it just as much. They've both requested it again so I'll be making for mother's day.
I can’t wait to make this tonight. Just bought all the stuff. On a personal note, I find myself coming back to you channel before every trip to the grocery store. My kids have inadvertently become picky eaters, but all of your meals have been a SLAM DUNK in my house! Thank you Brian. ❤❤❤
I tried this recipe last week and it was fabulous! I expected it to be, but it exceeded even my already high expectations. Beautiful creamy sauce, somehow rich but still light, and an intense but entirely pleasant mushroom flavor. My only complaint is that I had to watch your video multiple times to write out the recipe before I started. I will be trying more of your recipes but would try them more quickly and happily if you always had a recipe on your website to match up with each video. Keep up the excellent work!
He includes the recipe in the video description, just click on "show more" below the video. I use that one after making the recipe once already; very useful!
I was going to the woods since kindergarten, I was obsessed with those ''treasure huntings''. But, as you may expect, never bothered to cook/prep things because that is what parents are for. Now, as a young adult ( I'm REALLY into cooking now, started with cakes and other sweet things but moved into savory and that is where i belong now) I keep searching for mushroom recipes. Turns out I had some mushroom pasta a couple of days ago, made sauce out of pure instinct and I was pretty darn close to your recipe! (No parm/ certain seasonings) Gonna try your recipe and work around it to make it even better. 👊 from Poland brother!
Sauteed button mushrooms w/soy sauce and sesame seeds was a summertime staple in my house growing up and were definitely one of the reasons I love mushrooms as much as I do. I don't generally use soy sauce these days but mushrooms make a very frequent appearance in my own cooking: particularly in my french onion beef and mushroom stew.
I tried this after reading your comment a month ago. I used butter, light soy, dark soy, honey, garlic and black pepper. I can't believe how good these mushrooms are, I now always make them with mashed potatoes, thank you very much for your comment and suggestion.
Huge mushroom hater but I know its down to the texture and how theyve been cooked. The way you prepared them in this looked really yummy and I want to give it a go soon 🥰
This dish made well is what got me to like mushrooms for the first time. Seems like this is an even better recipe than the one I tried then so maybe it'll work for you too! Now I spend too much money on mushrooms all the time so fair warning.
Those "enoki" mushrooms look more like shimeji or brown beech mushrooms to me. Enoki is typically are white, have long very thin stems and a small cap.
@@CuriousDeamons 773K subscribers... and can't tell the difference between enoki and shimeji ... I live in Japan and they've got matsutake (the kobe beef of mushroom) eringi, maitake and nameko... LOL
Mushrooms are my favourite ingredient and a pasta like this is usually my favourite for using ones i've foraged myself. Good to see another take on this!
I make something pretty similar to this, but with maybe half as many mushrooms, twice as much onion and garlic, and also with grilled marinated chicken, baked meatballs (broken into chunks), and sun dried tomatoes. After getting it all combined in a pot to the right consistency, I put it in a baking dish, top with some little dollops of seasoned ricotta, and a good coating of freshly grated mozz and parm, then broil until the desired color/texture. It's one of the few things I make that I feel if it was on a restaurant menu, people who ordered it, would come back again for it.
I made this tonight for my family and my parents. Wow!!! It was so tasty! My dad loves mushrooms and my oh my was this the most delicious flavor combos. I only had big portabella mushrooms but it was still fantastic. I used a mixture of dried portabella mushrooms, shiitake and chanterelle mushrooms for the "mushroom tea". Thank you for the best recipes. Love your stuff. Kinds regards, a Blacksmithing family from ohio
My mom loves mushrooms (I do too) and used them in many dishes she made, but she just threw them in, never bothered saute-ing them, when I started cooking on my own, about 15 years ago, and I discovered the power of sauteed mushrooms, she literally cried tears of happiness when she tried them.
Fabulosity. Que rico. Only thing I would change is start by crisping about 3/4 pound of good bite sized bacon pieces, reserve to side, cook mushrooms in the bacon fat and small sqeezer of olive oil, then exactly the same and top / garnish with crispy-ish bacon pieces. A splash of chardonnay or dollop of Dijon mustard also could be good, or red chile flakes, all as your palate likes. Yum, great job Bri!
That was absolutely droolworthy. I make something very similar, but also add prosciutto. I also use a 15% cooking cream instead of 35% heavy cream to cut down on the fat content without sacrificing on texture and taste. I do tend to use button mushrooms, but will def shake things up and use some of these varieties. Another great vid, Bri. And pro-level production, as always.
I made this last night and my family absolutely loved it. I used boxed Mushroom Stock as I could not find dried mushrooms and it worked fine. Great recipe!!!
I like Your recepcies and the way You make Your videos. Even the way You include advert materials are interesting and not annoying (for example the advert of shoes was really great and useful). Good job!
So, foraging for wild mushrooms is BY FAR my favorite thing in this world to do!! 🍄🤓Here in southern MN, we get plenty of wild enoki and wild oysters, so you’d better believe I’ll be trying this recipe with them! Maitake could be an awesome mushroom for this application too! They’re meaty like oysters, but with a more intense umami presence. Superb video, I can’t wait to put these great tips into practice!!!
What an elegant dish. Mushrooms always guarantee a lovely, varied flavour background when done right and, yours look caramelized to perfection. This is going into the rotation, for sure, even before giving it a taste first. Thanks so much!
@@BrianLagerstrom What could be done with the reconstituted husks from the stock base? Trashing them breaks my soul. Do you think they could be processed into something of a dip or a dressing?
i made this tonight for dinner it looked so good. i gotta give it to you man, best mushroom pasta ive ever made! so simple, so easy, so flavorful. great job man!
tried to get my fork to scrape the bowl but I figured it was time to stop and write. followed technique but I used dried porcini because that's a staple at my house. button mushrooms (large and slightly past their prime because that was in the fridge). sliced on a mandolin which made them give up a lot of liquid. added half-and-half to some leftover butterfat that was left in the bottom of my last container of heavy cream). I used less grated cheese (Romano) and some aged parm/cheddar blend to make up for the lack of cow butter juice earlier : ) I will never doubt you again and to be honest I think I might have to stop watching so often because everything I make here turns out so good. I gain 5 pounds that week. I am gluten-free so I used a fresh cauliflower pasta product (penne). Best sauce ever. Mushroom gravy married alfredo and I got invited to the banquet. Or so it seems : ) much appreciated
You taught me what "barn burner" means. I enjoy your relaxed and insightful style. Thanks for making excellent vids that I enjoy watching while eating/cooking. ^_^
I'm a mushroom lover married to a mushroom hater. Which basically means I have to get my fix when dining out or ordering in. I will try this when I have my next night by myself for sure!
Made this last week and it was bomb, I used radiatorre…cause it’s my favorite and nice and craggy, and I added shrimp cause ya know, shrimp. Definitely gonna make this a regular but not too regular one 😉
Looks beautiful and delicious. I love your style and your food. I'm glad I found your channel. Looking forward to cooking some of your recipes soon !. Thank you ..... Robin.
i made this combo a lot of times i used sour cream, cream to make it creamy and i usually use button mushrooms and the best partner of mushrooms the herb thyme... the dish taste better always when i make pasta sauce this way with beef mostly 😋😋😋😋😋😋😋😋
Personally, for the longest time I’ve despised mushrooms. However, your green bean casserole recipe has given me a more open mind. I’ll have to give this a shot next time I can 😋
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.. Cheers 🇨🇦🇨🇦🍷🍷🍸🇨🇦🇨🇦
I love mushrooms and regularly stock fresh creminis and shitakes in my fridge. At the moment, I also have some kings, and somewhere in my pantry I've got dried shitakes. I also make it a point to always have five pounds of pasta on hand in case of emergency (worked well for me when the pandemic hit). This is happening very soon.
This is so good! Cooked it two weeks ago and the recipe is so well thought out. It all comes together in the end. My gf loves it and it is now easily our favourite mushroom pasta and one of our favourite pasta overall. GJ 👍
@@BrianLagerstrom oh and speaking of mushrooms, I made your green bean casserole for thanksgiving this year and it was killer, so thanks for the recipe man 🤙
Looks lovely! I would probably hit it with some leafy chopped parsley in the end to even further enhance the flavours. I think parsley is hevaly underrated btw. People think it's just there for decoration.
Looks great! I think I will try and utilize the dried mushrooms I have in my pantry along with some fresh buttons because the other kinds of fresh mushrooms are too expensive.
I usually make this with store bought chicken stock, good idea to do the mushroom “tea”! I also use leeks instead of shallots, I think the unique flavor of the leek goes incredibly well with mushrooms. Great video as always!
That looks absolutely luscious and delicious. I am a total freak for anything cooked with mushrooms (with as many differing varieties as possible, and the more pungent the better), and this creation fits the bill for me. Question: What happened with the leftover mushrooms after they were boiled to create that broth? For me, I wouldn't waste them, as I would either add them to the dish itself or maybe incorporate them into something else that could possibly accompany this dish on the side (like maybe in a salad or soup). Either way, I'm sold on this delicious looking culinary creation, and thank you for sharing it with us true mushroom lovers. 🤗
I got a bunch of porcini and chanterelles in the freezer from earlier this year that I need to use, so I will have to give this recipe a try! Looks like a perfect pasta dish for winter :)
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
I literally pulled into the grocery store parking lot trying to figure out what to cook the fam for dinner. You posted this 14 minutes beforehand. I watched three minutes of this video. YUP. Bought the ingredients. Finished the video. Cooked it for dinner. Everyone loved it. Keep cranking these out. You save more dinners than you know! 😀
Love that, Chris. Glad you enjoyed it!
So after trying this a month ago, I've been making it twice to three times a week. I don't understand how you do it Brian, just absolutely ridiculously flavorful. I make most of your recipes, but this one and the bread... just wow dude, hats off to you chef.
Which bread?
@@mehmetcetin820 His most popular video, The 3rd "Big Dog" version of the 3 bread loafs. Don't leave uncovered for 18m, leave uncovered for like 5.
I used to make a similar dish except w some fresh basil and a splash of Sauvignon Blanc towards the end, the double cook first browning, then hitting the mushrooms with the basil, wine and similar aromatics really enhance the mushroom flavor. Heavy cream or not it’s fantastic, me and roommate ate it so frequently and liked it so much, we started calling it “Pasta One A,”..lol…(Pasta 1A)
Cooked this today, it was incredible! Tastes a lot of mushrooms and the lemon really makes it pop
Love how Brian explains why he's not saving the pasta water. So many RUclips 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've started cooking mushrooms with nothing in the pan first to get rid of moisture and then adding oil when they sound "squeaky" to touch and I've really been enjoying the texture that gives.
Have to give you props for just how much fun it looks like you're having during the dance portion at the end there.
Made this again yesterday but used single cream and shitake mushrooms only. Couldn't get dried mushrooms this time, but it actually tasted even better the second time I made this. Shitake mushrooms have a strong favour and skipping the broth saved a bit of time. It was so easy but the taste was incredible.
Thank you for this. I made it as a surprise for my wife, and my daughter loved it just as much. They've both requested it again so I'll be making for mother's day.
i can't resist using fresh thyme with mushrooms. I WILL be trying this and thank you
I can’t wait to make this tonight. Just bought all the stuff.
On a personal note, I find myself coming back to you channel before every trip to the grocery store. My kids have inadvertently become picky eaters, but all of your meals have been a SLAM DUNK in my house!
Thank you Brian. ❤❤❤
Same here
I tried this recipe last week and it was fabulous! I expected it to be, but it exceeded even my already high expectations. Beautiful creamy sauce, somehow rich but still light, and an intense but entirely pleasant mushroom flavor. My only complaint is that I had to watch your video multiple times to write out the recipe before I started. I will be trying more of your recipes but would try them more quickly and happily if you always had a recipe on your website to match up with each video. Keep up the excellent work!
He includes the recipe in the video description, just click on "show more" below the video. I use that one after making the recipe once already; very useful!
I was going to the woods since kindergarten, I was obsessed with those ''treasure huntings''. But, as you may expect, never bothered to cook/prep things because that is what parents are for. Now, as a young adult ( I'm REALLY into cooking now, started with cakes and other sweet things but moved into savory and that is where i belong now) I keep searching for mushroom recipes. Turns out I had some mushroom pasta a couple of days ago, made sauce out of pure instinct and I was pretty darn close to your recipe! (No parm/ certain seasonings) Gonna try your recipe and work around it to make it even better. 👊 from Poland brother!
Sauteed button mushrooms w/soy sauce and sesame seeds was a summertime staple in my house growing up and were definitely one of the reasons I love mushrooms as much as I do. I don't generally use soy sauce these days but mushrooms make a very frequent appearance in my own cooking: particularly in my french onion beef and mushroom stew.
I tried this after reading your comment a month ago. I used butter, light soy, dark soy, honey, garlic and black pepper. I can't believe how good these mushrooms are, I now always make them with mashed potatoes, thank you very much for your comment and suggestion.
your welcome @@qweqwe1324
Huge mushroom hater but I know its down to the texture and how theyve been cooked. The way you prepared them in this looked really yummy and I want to give it a go soon 🥰
This dish made well is what got me to like mushrooms for the first time. Seems like this is an even better recipe than the one I tried then so maybe it'll work for you too!
Now I spend too much money on mushrooms all the time so fair warning.
Thanks for all you do!
Those "enoki" mushrooms look more like shimeji or brown beech mushrooms to me. Enoki is typically are white, have long very thin stems and a small cap.
you're right those aren't enoki, those are shimeji mushrooms
Came in here to make sure someone else had mentioned this.
Scrolled pretty far for this LOL
def had to scroll too far to see someone saying this. As soon as he said it I had to pause and make sure I wasn't the one who was wrong lmao
@@CuriousDeamons 773K subscribers... and can't tell the difference between enoki and shimeji ... I live in Japan and they've got matsutake (the kobe beef of mushroom) eringi, maitake and nameko... LOL
Mushrooms are my favourite ingredient and a pasta like this is usually my favourite for using ones i've foraged myself. Good to see another take on this!
I make something pretty similar to this, but with maybe half as many mushrooms, twice as much onion and garlic, and also with grilled marinated chicken, baked meatballs (broken into chunks), and sun dried tomatoes. After getting it all combined in a pot to the right consistency, I put it in a baking dish, top with some little dollops of seasoned ricotta, and a good coating of freshly grated mozz and parm, then broil until the desired color/texture.
It's one of the few things I make that I feel if it was on a restaurant menu, people who ordered it, would come back again for it.
This is exactly what I need for the winter! Thank you.
🤙🏻🤙🏻🤙🏻
This is a frequent weekday dinner in my house, but we hit it with a splash of white wine instead of the mushroom broth. This looks lovely!
I made this tonight for my family and my parents. Wow!!! It was so tasty! My dad loves mushrooms and my oh my was this the most delicious flavor combos. I only had big portabella mushrooms but it was still fantastic. I used a mixture of dried portabella mushrooms, shiitake and chanterelle mushrooms for the "mushroom tea".
Thank you for the best recipes. Love your stuff. Kinds regards, a Blacksmithing family from ohio
Just made this with one variation ... added Pancetta bits, using some of the rendered fat for cooking the mushrooms and aromatics. Worked quite well!
My mom loves mushrooms (I do too) and used them in many dishes she made, but she just threw them in, never bothered saute-ing them, when I started cooking on my own, about 15 years ago, and I discovered the power of sauteed mushrooms, she literally cried tears of happiness when she tried them.
👆👆👆👆 If wanna get any psyc🍫💯hedelics product,DMT,, mushrooms,LSD, candy bar ,,,
Fabulosity. Que rico. Only thing I would change is start by crisping about 3/4 pound of good bite sized bacon pieces, reserve to side, cook mushrooms in the bacon fat and small sqeezer of olive oil, then exactly the same and top / garnish with crispy-ish bacon pieces. A splash of chardonnay or dollop of Dijon mustard also could be good, or red chile flakes, all as your palate likes. Yum, great job Bri!
That was absolutely droolworthy. I make something very similar, but also add prosciutto. I also use a 15% cooking cream instead of 35% heavy cream to cut down on the fat content without sacrificing on texture and taste. I do tend to use button mushrooms, but will def shake things up and use some of these varieties. Another great vid, Bri. And pro-level production, as always.
Who else starts the video by returning Brian's "Hey, what's up?" salute every time?
I made this last night and my family absolutely loved it. I used boxed Mushroom Stock as I could not find dried mushrooms and it worked fine. Great recipe!!!
ugh this looks so good! i can't believe there are people out there that hate mushrooms
thank you for this technique in adding the mushroom taste.
I like Your recepcies and the way You make Your videos. Even the way You include advert materials are interesting and not annoying (for example the advert of shoes was really great and useful). Good job!
That campenelli pasta looked chanterelle mushrooms! Perfect!😊
I was here for the recipe but I stayed for the campanelle praise. One of the best pasta shapes, hands down. Love the stuff.
That's on our menu for the weekend. Thanks Brian!
So, foraging for wild mushrooms is BY FAR my favorite thing in this world to do!! 🍄🤓Here in southern MN, we get plenty of wild enoki and wild oysters, so you’d better believe I’ll be trying this recipe with them! Maitake could be an awesome mushroom for this application too! They’re meaty like oysters, but with a more intense umami presence. Superb video, I can’t wait to put these great tips into practice!!!
I literally just made a worse version of this like 10 minutes ago 😂
Same, but last night 😆
Lmaooo 😂
Guess that's why they say hindsight is 20/20😂
Same, but all I had were slugs instead of mushrooms.
@@DeliciousVicious777 Now I'm slightly concerned
What an elegant dish. Mushrooms always guarantee a lovely, varied flavour background when done right and, yours look caramelized to perfection. This is going into the rotation, for sure, even before giving it a taste first. Thanks so much!
Awesome I hope you try it. Thanks
@@BrianLagerstrom What could be done with the reconstituted husks from the stock base? Trashing them breaks my soul. Do you think they could be processed into something of a dip or a dressing?
What perfect timing! I foraged a basketful of chanterelles and oysters yesterday, and now I know ' for dinner. Thanks, Bri!
What a treat!
Made this last night and my daughter who isn't a mushroom fan asked for the recipe! Thank you Brian!
I love the fact you're giving us so many alternatives to make great food! Great content man!
Can I just say, your enunciation makes the food sound even yummier than it already is. That is all. :)
i made this tonight for dinner it looked so good. i gotta give it to you man, best mushroom pasta ive ever made! so simple, so easy, so flavorful. great job man!
My lady will love this!! Thanks Bri🤙🏼
tried to get my fork to scrape the bowl but I figured it was time to stop and write. followed technique but I used dried porcini because that's a staple at my house. button mushrooms (large and slightly past their prime because that was in the fridge). sliced on a mandolin which made them give up a lot of liquid. added half-and-half to some leftover butterfat that was left in the bottom of my last container of heavy cream). I used less grated cheese (Romano) and some aged parm/cheddar blend to make up for the lack of cow butter juice earlier : ) I will never doubt you again and to be honest I think I might have to stop watching so often because everything I make here turns out so good. I gain 5 pounds that week. I am gluten-free so I used a fresh cauliflower pasta product (penne). Best sauce ever. Mushroom gravy married alfredo and I got invited to the banquet. Or so it seems : ) much appreciated
Another home run from Bri! I didn’t have any dried mushrooms so I steeped the stems from the fresh ones prepped earlier in the day.
I love mushroom pasta, but am not big on cream sauce, so you checked off all the boxes here. Thank you Brian - this will be a rare cream sauce I make!
This is great! I have a huge jar of dried porcini from Costco that I bought a while back and I’ve been needing more recipes that use them!
made this dish a couple of days ago, together with homemade chicken soup, wow....... simple, easy to make, comforting, so good.
Mushrooms are my favorite food. This looks soooooo good! You rock!
Check~👆~this handle for shrooms🍄, DMT,LSD,🍫🍫🌈 and alot more! He ships safely…
Thank you for this fabulous recipe ! Subbed mushroom stock for veg. Drizzled a little truffle oil at the end. What a heavy hitter !
My husband is obsessed with mushrooms. I’m going to make him this for his birthday with homemade pasta. Y’all wish me luck!
First time I see your channel. The food and the dance at the end did it for me. Subscribed
You taught me what "barn burner" means. I enjoy your relaxed and insightful style. Thanks for making excellent vids that I enjoy watching while eating/cooking. ^_^
Just made this for dinner tonight and it was absolutely delicious! Thank you!
This would be awesome with some crumbled Italian sausage.
I love the combination of mushroom and sausage
Looks delicious, I want to serve it with a side of Italian peas. Sounds like a future dinner. Thanks!
Just cooked this it is outstanding ❤️✌️👏
I'm a mushroom lover married to a mushroom hater. Which basically means I have to get my fix when dining out or ordering in. I will try this when I have my next night by myself for sure!
I just took psychedelic mushrooms last weekend and this video is a perfect homage. Thank you Bry
your pro tips and other points help so much! whether i'm making one of your recipes or not, I feel like I've leveled up.
I made the stroganoff recipe as soon as it was posted and it was great. Gonna make this this weekend.
B-Man...this recipe smacks! This is on the must-try list for sure. Will be using Shitake, oyster, and maybe some baby bellas?? Love me some mushrooms!
Made this last week and it was bomb, I used radiatorre…cause it’s my favorite and nice and craggy, and I added shrimp cause ya know, shrimp. Definitely gonna make this a regular but not too regular one 😉
Brilliant, as usual.
Made mine with baby portobello mushrooms and a little left over steak. Came out pretty nice.
Made this for the family tonight. It’s just fantastic! Thanks for this my friend!
Thanks for the video, I can't wait to try this! Love your channel and always appreciate a hearty, delicious vegetarian dish!
i make a version of this a lot with a nice pork or chicken cutlet draped over the top. so satisfying!
Love mushrooms and that's a winner right there!
👆👆👆look up that handle, he ships worldwide , and he got shrooms, Dmt, lsd, mmda, kat ,psilocybin, Xanax,chocolate bars, he's got a lot...🍄 💊🍫🔌...
Gotta try this one. Might finish with truffle oil too
mushroom cream sauce pasta is the best thing possible.
Made this recipe on Christmas Eve. Great flavour, great texture, just perfect! Took bellas for the broth, worked well. :)
Looks beautiful and delicious. I love your style and your food. I'm glad I found your channel. Looking forward to cooking some of your recipes soon !. Thank you ..... Robin.
Hey Brian, awesome recipe as always - my whole family loved it. Thanks for posting!
Made it again Brian! I actually bought capellini when I went to NYC just for this recipe !
Making this with homemade pasta on Tuesday for a stay-in date with my husband because my kids won't eat it, because they'll be gone. Can't wait!
i made this combo a lot of times i used sour cream, cream to make it creamy and i usually use button mushrooms and the best partner of mushrooms the herb thyme... the dish taste better always when i make pasta sauce this way with beef mostly 😋😋😋😋😋😋😋😋
Oh, boy... This may be the best looking mushroom dish I've ever seen. I can't wait to give this one a go!
Super satisfying chill weather comfort dish! Thanks for the tips about the dried "shrooms
mushroom broth idea was genius!
B Man, you crushed it again! This tasted like adult mac and cheese taken to the next level. Great work and thank you.
Personally, for the longest time I’ve despised mushrooms. However, your green bean casserole recipe has given me a more open mind. I’ll have to give this a shot next time I can 😋
Definitely needs a splash of white wine at the end! Looks amazing. I don’t think I’ve ever seen that pasta here.
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..
Cheers 🇨🇦🇨🇦🍷🍷🍸🇨🇦🇨🇦
Dang, you know that was out of this World....🍝Thank you Brian and everyone here. I hope you have a great weekend 🥳
I make something very similar and i use fresh but also dried mushrooms found wild around here called Morel and Pidpenky the most.
Mushrooms go with just about everything
I love mushrooms and regularly stock fresh creminis and shitakes in my fridge. At the moment, I also have some kings, and somewhere in my pantry I've got dried shitakes. I also make it a point to always have five pounds of pasta on hand in case of emergency (worked well for me when the pandemic hit). This is happening very soon.
This is so good! Cooked it two weeks ago and the recipe is so well thought out. It all comes together in the end. My gf loves it and it is now easily our favourite mushroom pasta and one of our favourite pasta overall. GJ 👍
Love mushrooms. Love that pasta shape. Love that dish. Thank you for sharing.
Love mushrooms, looks delicious.
Thanks. I’m a mushroom guy from way back as well
@@BrianLagerstrom oh and speaking of mushrooms, I made your green bean casserole for thanksgiving this year and it was killer, so thanks for the recipe man 🤙
Perfect timing! I was planning on making mushroom pasta on Sunday!
Looks lovely! I would probably hit it with some leafy chopped parsley in the end to even further enhance the flavours. I think parsley is hevaly underrated btw. People think it's just there for decoration.
Looks great! I think I will try and utilize the dried mushrooms I have in my pantry along with some fresh buttons because the other kinds of fresh mushrooms are too expensive.
I usually make this with store bought chicken stock, good idea to do the mushroom “tea”! I also use leeks instead of shallots, I think the unique flavor of the leek goes incredibly well with mushrooms. Great video as always!
Im pretty sure nothing beats mushroom and onion/ shallot, no matter who you ask.
def more mushroom recipes, they're a magic ingredient
That looks absolutely luscious and delicious. I am a total freak for anything cooked with mushrooms (with as many differing varieties as possible, and the more pungent the better), and this creation fits the bill for me. Question: What happened with the leftover mushrooms after they were boiled to create that broth? For me, I wouldn't waste them, as I would either add them to the dish itself or maybe incorporate them into something else that could possibly accompany this dish on the side (like maybe in a salad or soup). Either way, I'm sold on this delicious looking culinary creation, and thank you for sharing it with us true mushroom lovers. 🤗
You can microwave the stem wastes in a bowl of water to make a sort of mushroom broth as well
Love that pasta shape! Gonna look for it...🩷👌
I got a bunch of porcini and chanterelles in the freezer from earlier this year that I need to use, so I will have to give this recipe a try! Looks like a perfect pasta dish for winter :)