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.
I made this last night with white button, cremini, portabella and oyster mushrooms...was soooo good! Once again, Thanks Chef for turning this average home cook into a home chef!
I made this tonight for dinner. It was SO delicious! The house still smells of the caramelized mushrooms. Next time, I may try it on other pastas. This recipe is a keeper!
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.”
I'm cooking this while I'm watching this. I'm using baby portobello, oyster, and white mushrooms. I might use a little white wine with the sauce. Thank you, Chef Pierre.
I just happened to watch this in the grocery store parking lot waiting for someone. I went right in, bought the ingredients and made it for dinner. It was "all.that and a bag of chips"!!! Wonderful flavor. Thank you Chef!
I found truffle salt was the only thing the store carried. If using mushroom salt, cut down on the salt you used to season the onions and use unsalted butter. The truffle salt was too important to skip.@@sebeckley
Chef, I have made this for my family, and it is absolutely delicious. I can always tell when my wife wants me to make this when she brings home mushrooms. Thank you.
I've made this at least 12 times since chef posted the video, and I think this is the most versatile recipe he's ever posted! You can some cooked chicken, or replace the cream with sour cream and beef-beef stock for stroganoff. So many variations with this base recipe! A great recipe for the "toolbox" !
You're absolutely right! I added some cooked ground sirloin and it was out of this world. I was very careful to get rid of ALL the fat after sautéing the ground sirloin. This dish has become a staple in our dinner rotation, and my significant other loves it. He has no idea how easy it is, LOL. Now, I can't wait to try it with chicken! Thank you Chef Jean Pierre and kevinsanders200!
you will be amazed how such a "simple" dish turns into a nightmare because you live in the EU and simply can not get ingredients like heavy cream or the different sorts of mushrooms. At least not without paying a heavy price.
Hello Mr. Jean Pierre, my hero chef once again, you taught me a recipe that my children, wife and I have enjoyed impeccably. I took my time , I crossed every t,and dotted every I, Thank you so much, I’ve been following you for quite some time now ,I appreciate everything you’ve done, stay well. Look forward to your future videos.
Ohhhh. I caught this 22 minutes after you uploaded it.. And my first thought is I have fresh pasta and mushrooms in my refrigerator. 😁😁😁 You know you make it so easy for us to learn how to make what's really restaurant quality dish. And I really have appreciation for that. I bought a new chef knife so now everything I slice is so much easier, And it was one you recommend because I'm going to get the things you recommend!! Because I'm going to cook these recipes. ❤️ Well this is wonderful I can't wait to make dinner later I have chicken stock in the refrigerator that I made this weekend past, and I have Parmesan reggiano which I will just grate and use. 🥰🥰🥰
I make something very similar to this. The only difference is I crisp the mushrooms and add lemon zest and lemon juice but all the other ingredients are exactly the same. I can tell you, it's a wonderful dish. And so easy to make when you just don't have the time for prepping a large meal. My husband is always happy to have this meal. Chef Jean-Pierre is the best ever! I love the way he explains everything and why he does what he does. And yes, using 40% heavy cream is best. If you can find one that is not ultra pasteurized, then even better. 👍👍
Congratulations on a million subscribers. You're an amazing chef and teacher. I have loved this channel since you showed me how to make my own garlic puree. Have a blessed and wonderful day.
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.
I love this man! His skill, humor and lessons are so amazing! I wish I could be in the kitchen with him every day. Wonder if he would consider inviting a viewer to be his sous chef or just be present to taste his dishes like a chef’s table in a great restaurant! Pick me!😊
I make this all the time! I like to use green fettuccini pasta, just because it is so pretty (and we know it tastes better when it is prettier). Instead of the chicken broth, I use a splash of white wine and a tiny amount of soy sauce. When it comes to herbs, oregano also goes well with mushrooms, but tarragon is the best. And parsley at the end, of course. Also, a single bay leaf is very nice (you can barely taste it, but you can taste when it is not there). I've never thought of adding a bit of spinach, I'm going to do that next time, sounds like a great idea! Thanks!
I agree with adding tarragon, it's an absolute must! It adds so much flavor to homemade mushroom soup, too. Doesn't matter the dish, if it contains mushrooms tarragon will greatly enhance the flavor. 💜
@@Bombabingbong66 Trust me, it will be well worth your efforts! As with any spice/herb, start out small, as you can always add more but you can't take it away. I truly hope that you enjoy whatever dish you decide to make! Please keep me posted & let me know what you made & how you liked it. Happy cooking! 💜
Jean Pierre you are awesome and thank you Jack for your contribution. I love the way you share your taste, talent, and truthfulness and respect you dearly my friend ❤
Saw this vid an hour ago. I stood up right to kitchen because I had al the ingredients and I made it. It was delicious! And it’s true what he says about cooking the mushrooms. I myself 1 year ago did not wanting to do anything with mushrooms. But since a while now I’m eating it and it’s indeed about how to cook and flavor them.
Beautiful work chef. Had pre-cooked gammon that I had not eaten, I reduced it till crispy, used that oil and butter. For cheese used what I had in fridge = cream cheese, so don't shout at Shawn you used cream + cheese, I added the mozzarella I had too. Wow fantastic. I put sauce in freezer and will use whenever I die for some pasta, linguine or even gnocci. Bravo👍 with earnest respects chef 🙏🙏
I am not usually a huge mushroom fan, but my wife and I made this tonight. It was absolutely delicious. I did not miss the meat or mind the mushrooms at all. Thank you Chef!!
JP thank you Chef for another fantastic supper....Since the Pandemic I have been teaching myself to cook at 67..Long time coming...you have been my inspiration on so many dishes,,so thank you ....this dish was super and it blew my husband and my tastebuds to the next level...you are a great teacher so thank you...I did add some Lemon Pepper and asparagus but the main dish was all you...Until next time,,,Denise
Oh my Chef, you just brought a memory back to me. The first time I cooked with portobello mushrooms, I didn’t know I had to clean the gills off, dear god my pasta came out like someone spilled black ink in it, it was awful, lol 😂, I’m definitely going to do this recipe 😊
Just discovered your videos. Love them? Also loved your comment here about, “ …if you ever see a chef add garlic the same time as the onions, change the channel”. I enjoy your lessons on how and WHY to add certain ingredients at certain times during the recipe. To me, THATS what makes or breaks a dish.
Thank you Chef Jean. This recipe really grabbed my attention when I watched it last week and tonight I cooked it for 6 people. It was absolutely delicious and everyone wanted to know where I found it and how I made it. I used all fresh ingredients (of course) except for the vegetable stock. I grated a wedge of Romano cheese and the spice was Marjoram and Thyme. It was a big hit with the attendees.
Thank you so much for this one, I LOVE mushrooms! Much love to you, Chef JP! You ALWAYS make my day when I watch your videos! You are HILARIOUS and I’ve learned more about cooking since I’ve found you about 2 weeks ago then I have in my whole adult life! Butter is also for my emotional support, too, Chef! 🧈 Don’t trust people who don’t love butter! 😂 Whoever puts the garlic and the onyo at the same time, change the channel! 😂
He's like the greatest teacher isn't he? And I mean that in all seriousness. I've never learned so much and so little of an amount of time from any chef. Truly a giving person with extraordinary knowledge and talent.
This fine man changed my kitchen life. I never cooked with wine, but now I do. And honestly, cheap red wine from Trader Joe's is great for cooking and the occasional drink. I am a brandy man myself, and that is what I use to re-hydrate green pepper corns for his delicious pepper gravy. Give it a fair bit of brandy and a couple weeks at least.
@@miriambertram2448 After my husband discovered that butter, that’s all he consumes on his bread. We use regular butter for everything else (I don’t sense the difference in taste but I know it’s there). I saw a documentary on the making of Kerrygold and that was enlightening.
Since I came to know Chef Jean-Pierre channel my day goes by watching his all recipes, they are very simple and easy to cook and are very delicious. ❤Thank you, Chef for your videos.
My mouth is watering watching this. I'm making this tonight. Just with store-bought fettuccine. Thank you Chef John-Jean-Paul, for your master chef knowledge & skills, teaching, & passion. I've learned so much ftom you! You're a blessing!
Oh man! This is sinfully delicious! Store was out of tarragon so I made it with sage. I used the pappardelle noodles I had on hand, and I used portobello, cremini, and white mushrooms, and lots of them. For the mushroom lover, this is a delicious indulgence 👍
If you haven’t, check out his recipe for beef stroganoff…my household loves his recipe for this dish. I made other recipes formthis dish, but he explains why we need to prepare certain steps.
I always said that I don’t like mushrooms! I loved the flavor of the mushroom, I used to order a mushroom sauce without the mushrooms! But my friend Chef Jean-Pierre taught me how to cook them correctly, although I still think they can be chewy and gummy sometimes, I much prefer them now and like to eat them! Thank you!
My wife did this dish tonight and Chef JP, I have to say it was probably the best pasta dish we've ever done The tarragon was new to us and an incredible flavor with cream and mushroom!
Once again great video and I love how you take the time to teach us how to prepare and slice the mushrooms. Don’t change a thing. Your video crew are amazing too. Making this tonight!
I made this tonight with 1 exception..I added red pepper flakes..ok I also added 1/4 cajun seasoning. OMG! This is spectacular! Next time……am going to double the mushrooms! We are ‘shroom fanatics! THANK YOU FOR SUCH A SCRUMPTIOUS RECIPE! ❤️❤️❤️❤️🍷🍷🍷🍷
When I saw this suggestion and Chef’s response that he would be working on it right away, I started salivating! Can’t wait to watch it when I have some free time and make it myself. Thanks, Chef!
Maestro! I am on this tonight, most definitely! Part of me wants to add steak to it, but I will keep with this recipe 100% You are the best, chef!!!! Love you ❤️ Edit: Maestro chef! Save some for your crew! Lol love the end
During Covid I taught myself how to cook. Told myself that even if I did not like it as a kid I would still cook and try it. Found out that most of the stuff I hated as a kid was from someone not knowing how to cook it. Mushrooms for instance. I have fallen in love with so much food over the last 3 years its been amazing.
am making it right this moment . Believe me everyone , my kitchen smells delicious . Thank you so much for sharing such a simple yet deliciuous dish with us
Going to make this for friends this Saturday evening. They've asked me to add some shrimp as well as the mushrooms. I'll follow your creamy garlic mushroom recipe that I watched earlier...thanks Chef! Just returned home from making this fantastic dish at my friend's house. They loved it. I have to say, I combined the mushrooms with your shrimp recipe (the one where you split the shrimp). As Chef Jean-Pierre says, "It was AMAZING"! Thanks again...
The way you describe ingredients, right down to WATER in your recipes ,perfectly , makes me feel incredibly happy & confident to cook for anyone besides me me me💘 Thank you Chef Jean Pierre! & Jack too. What a team💜💛💙💚❤❤❤
I just tried your Black Mission Fig Balsamic Vinegar. Purchased it from your Amazon store. I made a salad, put fresh cracked black pepper and Feta cheese sprinkled with the Vinegar. I have never had a vinegar that even came close to that. Amazing!
I've made almost this exact sauce for years. I use white wine instead of chicken stock, and I like fresh thyme instead of tarragon. Either is fine ofc. I can confirm it is absolutely delicious. The mushroom flavor soaks into the cream and blends with the parm... Yummm. I often put a chicken thigh on it too. I've also replaced the mushrooms with clams before with great results!
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.
Thanks! Not just for this video, but all of the culinary education and shared passion you've given through multiple videos.
I’d bet chef has no idea about your gift bc he doesn’t strike me as generally TicTakTok savvy 🤣…but the gesture is 💯
I made this last night with white button, cremini, portabella and oyster mushrooms...was soooo good! Once again, Thanks Chef for turning this average home cook into a home chef!
Yummy 😋 dish, I can eat for the whole week 👍
Thank you for your video
Don't skip the herbs, they are a game changer. Best mushroom pasta I've ever made. Thank you Chef for being so generous. God bless you.
You know I was just thinking of cheaping out and skipping the herbs. You just changed my mind. Thanks!
Thank you chef. Soon as I move- intend on buying a lot from your store as well. Thank you for making these beautiful wonderful videos.
Thank you! 😊❤️
I made this tonight for dinner. It was SO delicious! The house still smells of the caramelized mushrooms. Next time, I may try it on other pastas. This recipe is a keeper!
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.”
Chef, you have been reading my mind lately...I made your carbonara and that turned out amazing. This is now on my hit list! Thank you for everything!
This and your bone in prime rib recipe are two of my absolute favorites 🎉
I was looking for a good pasta dish without tomato sauce. This looks perfect!
Dear Jean-Pierre, you are my Nr.1. Watching you cook makes my day. Great dishes, just wundervoll. Thanks for sharing. Jean from Germany.
🙏❤️
I'm cooking this while I'm watching this. I'm using baby portobello, oyster, and white mushrooms. I might use a little white wine with the sauce.
Thank you, Chef Pierre.
👍👍👍😊
@@ChefJeanPierre Thank you, Chef. Appreciate it.
I just happened to watch this in the grocery store parking lot waiting for someone. I went right in, bought the ingredients and made it for dinner. It was "all.that and a bag of chips"!!! Wonderful flavor. Thank you Chef!
You can get mushroom powder instead of mushroom salt if you're cutting down on salt.
I found truffle salt was the only thing the store carried. If using mushroom salt, cut down on the salt you used to season the onions and use unsalted butter. The truffle salt was too important to skip.@@sebeckley
Chef, I have made this for my family, and it is absolutely delicious. I can always tell when my wife wants me to make this when she brings home mushrooms. Thank you.
probably going to try it this week
love me some good mushroom pasta
This looks so amazing. now I need to run to the store to make this evening. Loving all your recipes.Thank you!
I've made this at least 12 times since chef posted the video, and I think this is the most versatile recipe he's ever posted! You can some cooked chicken, or replace the cream with sour cream and beef-beef stock for stroganoff. So many variations with this base recipe! A great recipe for the "toolbox" !
You're absolutely right! I added some cooked ground sirloin and it was out of this world. I was very careful to get rid of ALL the fat after sautéing the ground sirloin. This dish has become a staple in our dinner rotation, and my significant other loves it. He has no idea how easy it is, LOL. Now, I can't wait to try it with chicken! Thank you Chef Jean Pierre and kevinsanders200!
Made this last weekend after watching this video. It was one of the best pasta dishes we've ever had! Will be making again.
My favourite dishes. ❤
It's amazing how such a simple dish is packed with so much flavor. Can't wait to add this to my repertoire.
You have a repertoire?
🤣🤣🤣🤣🤣🤣🤣🤣
Don't you have one??? Every cook should have a list of recipes they can go to on the drop of a dime.
you will be amazed how such a "simple" dish turns into a nightmare because you live in the EU and simply can not get ingredients like heavy cream or the different sorts of mushrooms. At least not without paying a heavy price.
@@humphrey09applebee61 that's why there is online ordering.
Hello Mr. Jean Pierre, my hero chef once again, you taught me a recipe that my children, wife and I have enjoyed impeccably. I took my time , I crossed every t,and dotted every I, Thank you so much, I’ve been following you for quite some time now ,I appreciate everything you’ve done, stay well. Look forward to your future videos.
Thanks for the recipe and the demonstration! I made it tonight, it was as easy as you said it would be, and as delicious!
Prepared this tonight for dinner, and it was extraordinary! Everyone loved it. Merci, Chef!!
Ohhhh. I caught this 22 minutes after you uploaded it.. And my first thought is I have fresh pasta and mushrooms in my refrigerator.
😁😁😁
You know you make it so easy for us to learn how to make what's really restaurant quality dish. And I really have appreciation for that.
I bought a new chef knife so now everything I slice is so much easier, And it was one you recommend because I'm going to get the things you recommend!! Because I'm going to cook these recipes. ❤️
Well this is wonderful I can't wait to make dinner later I have chicken stock in the refrigerator that I made this weekend past, and I have Parmesan reggiano which I will just grate and use. 🥰🥰🥰
I did make this for dinner and it was absolutely wonderful.
Chef you have changed my life.
I love mushrooms so I knew I would love your recipe as well...🫶 I shall make it tomorrow!!
I make something very similar to this. The only difference is I crisp the mushrooms and add lemon zest and lemon juice but all the other ingredients are exactly the same. I can tell you, it's a wonderful dish. And so easy to make when you just don't have the time for prepping a large meal. My husband is always happy to have this meal. Chef Jean-Pierre is the best ever! I love the way he explains everything and why he does what he does. And yes, using 40% heavy cream is best. If you can find one that is not ultra pasteurized, then even better. 👍👍
Congratulations on a million subscribers. You're an amazing chef and teacher. I have loved this channel since you showed me how to make my own garlic puree. Have a blessed and wonderful day.
I have to go find that video! All the recipes I’ve tried are great!
Two of my favorite foods put together: mushrooms and pasta! Thanks for another amazing recipe.
I made this recipe for dinner tonight, and it was delicious. Thank you, Chef!
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.
Thank you 🙏
I love this man! His skill, humor and lessons are so amazing! I wish I could be in the kitchen with him every day. Wonder if he would consider inviting a viewer to be his sous chef or just be present to taste his dishes like a chef’s table in a great restaurant! Pick me!😊
This recipe is one of the best things I've ever made. Completely worth the effort.
I can almost smell it through the other side of the screen! Simple and amazing recipe. Thanks for sharing it with us, Chef!
Looks so yummy 😋.. thanks chef for the recipe
C'est du pure bonheur !!! Bravo Chef Jean Pierre !
I REALLY enjoy watching you cook as you share a lifetime of knowledge and skills, Chef! I’d love to see a video on how to make homemade fettuccine.
yes, I agree. I would LOVE to see how Chef JP makes homemade pasta
SO GOOD Chef, on my goodness!!!
That looks amazing! Thank you Chef Pierre! I wish my child would make it for me!:)
I loved the recipe cheJean-Pierre. Thank you
I make this all the time! I like to use green fettuccini pasta, just because it is so pretty (and we know it tastes better when it is prettier). Instead of the chicken broth, I use a splash of white wine and a tiny amount of soy sauce.
When it comes to herbs, oregano also goes well with mushrooms, but tarragon is the best. And parsley at the end, of course. Also, a single bay leaf is very nice (you can barely taste it, but you can taste when it is not there). I've never thought of adding a bit of spinach, I'm going to do that next time, sounds like a great idea! Thanks!
I agree with adding tarragon, it's an absolute must! It adds so much flavor to homemade mushroom soup, too. Doesn't matter the dish, if it contains mushrooms tarragon will greatly enhance the flavor. 💜
@@jackiewinters5792 Good to know. Thank you.
@@jackiewinters5792 I hv never even tasted tarragon. I shall go and find some and make this.
@@Bombabingbong66 Trust me, it will be well worth your efforts! As with any spice/herb, start out small, as you can always add more but you can't take it away. I truly hope that you enjoy whatever dish you decide to make! Please keep me posted & let me know what you made & how you liked it. Happy cooking! 💜
Jean Pierre you are awesome and thank you Jack for your contribution. I love the way you share your taste, talent, and truthfulness and respect you dearly my friend ❤
As always. Looks delicious ❤
Saw this vid an hour ago. I stood up right to kitchen because I had al the ingredients and I made it. It was delicious!
And it’s true what he says about cooking the mushrooms. I myself 1 year ago did not wanting to do anything with mushrooms. But since a while now I’m eating it and it’s indeed about how to cook and flavor them.
And to think, I didn't know what to make for dinner tonight! This is going on the table! Thank you Chef.
Beautiful work chef. Had pre-cooked gammon that I had not eaten, I reduced it till crispy, used that oil and butter.
For cheese used what I had in fridge = cream cheese, so don't shout at Shawn you used cream + cheese, I added the mozzarella I had too.
Wow fantastic. I put sauce in freezer and will use whenever I die for some pasta, linguine or even gnocci. Bravo👍 with earnest respects chef 🙏🙏
Oh my gosh that looks so good, I love mushrooms and fettuccine, can’t wait to make it❣️ Also, You never fail to make me smile🙂!
I made this for dinner tonight. It is so delicious. The tarragon took it to a new level of delicious. Thank you chef
I am not usually a huge mushroom fan, but my wife and I made this tonight. It was absolutely delicious. I did not miss the meat or mind the mushrooms at all. Thank you Chef!!
JP thank you Chef for another fantastic supper....Since the Pandemic I have been teaching myself to cook at 67..Long time coming...you have been my inspiration on so many dishes,,so thank you ....this dish was super and it blew my husband and my tastebuds to the next level...you are a great teacher so thank you...I did add some Lemon Pepper and asparagus but the main dish was all you...Until next time,,,Denise
Ooh! Did you actually add the asparagus into the pasta dish or keep them as a side? Sounds yummy!
Oh my Chef, you just brought a memory back to me. The first time I cooked with portobello mushrooms, I didn’t know I had to clean the gills off, dear god my pasta came out like someone spilled black ink in it, it was awful, lol 😂, I’m definitely going to do this recipe 😊
I was wondering why J.-P. removed the gills. I like them, but have never had your experience. Interesting..🤔 😊
Thank you 🙏 Chef 👨🍳 ! That mushroom pasta dish absolutely delicious! Can’t wait to try that yummy dish. Thank you 🙏 !❤
So delicious🥰👍
Just discovered your videos. Love them? Also loved your comment here about, “ …if you ever see a chef add garlic the same time as the onions, change the channel”.
I enjoy your lessons on how and WHY to add certain ingredients at certain times during the recipe. To me, THATS what makes or breaks a dish.
Thank you Chef Jean. This recipe really grabbed my attention when I watched it last week and tonight I cooked it for 6 people. It was absolutely delicious and everyone wanted to know where I found it and how I made it. I used all fresh ingredients (of course) except for the vegetable stock. I grated a wedge of Romano cheese and the spice was Marjoram and Thyme. It was a big hit with the attendees.
Once you grate Romano cheese or Parmesan cheese...that stuff in the plastic bottle is hard to go back to.
I am making this tonight, looks so simple and hearty.
Thank you so much for this one, I LOVE mushrooms! Much love to you, Chef JP! You ALWAYS make my day when I watch your videos! You are HILARIOUS and I’ve learned more about cooking since I’ve found you about 2 weeks ago then I have in my whole adult life! Butter is also for my emotional support, too, Chef! 🧈 Don’t trust people who don’t love butter! 😂
Whoever puts the garlic and the onyo at the same time, change the channel! 😂
He's like the greatest teacher isn't he? And I mean that in all seriousness. I've never learned so much and so little of an amount of time from any chef. Truly a giving person with extraordinary knowledge and talent.
I wasn't a butter fan until the Chef. Then I discovered Kerrygold 🤣
This fine man changed my kitchen life. I never cooked with wine, but now I do. And honestly, cheap red wine from Trader Joe's is great for cooking and the occasional drink. I am a brandy man myself, and that is what I use to re-hydrate green pepper corns for his delicious pepper gravy. Give it a fair bit of brandy and a couple weeks at least.
@@miriambertram2448 After my husband discovered that butter, that’s all he consumes on his bread. We use regular butter for everything else (I don’t sense the difference in taste but I know it’s there). I saw a documentary on the making of Kerrygold and that was enlightening.
Since I came to know Chef Jean-Pierre channel my day goes by watching his all recipes, they are very simple and easy to cook and are very delicious. ❤Thank you, Chef for your videos.
My mouth is watering watching this. I'm making this tonight. Just with store-bought fettuccine. Thank you Chef John-Jean-Paul, for your master chef knowledge & skills, teaching, & passion. I've learned so much ftom you! You're a blessing!
🙏🙏🙏😊
Oh man! This is sinfully delicious! Store was out of tarragon so I made it with sage. I used the pappardelle noodles I had on hand, and I used portobello, cremini, and white mushrooms, and lots of them. For the mushroom lover, this is a delicious indulgence 👍
Delicious 😋😋😋
It look so fantastic! As fantastic as how you slowly teaching us. Thank you for a great video!
Thank you so much Chef Jean-Pierre for this wonderful recipe. I really appreciate you showing us the proper technique in cooking mushrooms!
If you haven’t, check out his recipe for beef stroganoff…my household loves his recipe for this dish. I made other recipes formthis dish, but he explains why we need to prepare certain steps.
謝謝！
🙏🙏🙏👍😊
I always said that I don’t like mushrooms! I loved the flavor of the mushroom, I used to order a mushroom sauce without the mushrooms! But my friend Chef Jean-Pierre taught me how to cook them correctly, although I still think they can be chewy and gummy sometimes, I much prefer them now and like to eat them! Thank you!
My wife did this dish tonight and Chef JP, I have to say it was probably the best pasta dish we've ever done The tarragon was new to us and an incredible flavor with cream and mushroom!
Once again great video and I love how you take the time to teach us how to prepare and slice the mushrooms. Don’t change a thing. Your video crew are amazing too. Making this tonight!
I made this tonight with 1 exception..I added red pepper flakes..ok I also added 1/4 cajun seasoning. OMG! This is spectacular! Next time……am going to double the mushrooms! We are ‘shroom fanatics! THANK YOU FOR SUCH A SCRUMPTIOUS RECIPE! ❤️❤️❤️❤️🍷🍷🍷🍷
I'm making this tomorrow for a friend who's coming to me for lunch. Fine food and a female friend. What more can a man want? Can't wait....
I hope she likes mushrooms! Happy cooking 😁
@@ChefJeanPierre Hahaha!!! Oh yes, she does, Chef -👍 she loves them - as do I. And she loves garlic too....
@@wurlitzer895 She likes garlic? Now that's a friend 😂
@@MauricioOsuna-et8et She thinks I'm a vampire.....
That looks so delicious. I can't wait to make it. Thank you for the recipe.
When I saw this suggestion and Chef’s response that he would be working on it right away, I started salivating!
Can’t wait to watch it when I have some free time and make it myself. Thanks, Chef!
You are amazing to watch. Thank you for sharing your enthusiasm with us. Keep up your amazing delicious dishes. 😋
Thank you so much 🤗
Thank you chef Jean for repeating the cooking instructions.. For me I never fed up of listening to you.. You are amazing
I made it today, fantastic flavor and smell, amazing simple to made
The look on his face at the end, priceless 🤣
You can't fake that love for food haha
Thanks for your great videos, Chef !
Thanks, Chef! This was a great recipe! My family loved it!
Maestro! I am on this tonight, most definitely! Part of me wants to add steak to it, but I will keep with this recipe 100% You are the best, chef!!!! Love you ❤️
Edit: Maestro chef! Save some for your crew! Lol love the end
Serve it on the side of steak
Made this tonight. Beautiful. Thank you chef!
I was waiting for a recipe from you with mushrooms. They’re so healthy. You’re such a joy to watch. I can’t wait to purchase your cookbook!
I made this and it was awesome! I sent the video to my sister and she loved it! Delicious!!!!
Glad you liked it!! 👍😊
Oh my I am going to make this for sure! Thank you😊
One of the most satisfying asmr video!
During Covid I taught myself how to cook. Told myself that even if I did not like it as a kid I would still cook and try it. Found out that most of the stuff I hated as a kid was from someone not knowing how to cook it. Mushrooms for instance. I have fallen in love with so much food over the last 3 years its been amazing.
am making it right this moment . Believe me everyone , my kitchen smells delicious . Thank you so much for sharing such a simple yet deliciuous dish with us
OMG. I made this and it was delicious. I felt like a proper chef! Thank you Jean Pierre .
Delicious! I’m going to make this week, thanks!
This recipe has made our realationship mushroom into a butter frienship! ❤
Chef the dish looks beautiful, great job sharing it
Going to make this for friends this Saturday evening. They've asked me to add some shrimp as well as the mushrooms. I'll follow your creamy garlic mushroom recipe that I watched earlier...thanks Chef! Just returned home from making this fantastic dish at my friend's house. They loved it. I have to say, I combined the mushrooms with your shrimp recipe (the one where you split the shrimp). As Chef Jean-Pierre says, "It was AMAZING"! Thanks again...
…..and a sprinkle of crispy prosciutto bits, yummy in the tummy!❤
The way you describe ingredients, right down to WATER in your recipes ,perfectly , makes me feel
incredibly happy & confident to cook for anyone besides me me me💘
Thank you Chef Jean Pierre! & Jack too. What a team💜💛💙💚❤❤❤
I just tried your Black Mission Fig Balsamic Vinegar. Purchased it from your Amazon store. I made a salad, put fresh cracked black pepper and Feta cheese sprinkled with the Vinegar. I have never had a vinegar that even came close to that. Amazing!
Got my dinner idea for the weekend!! Thank you again and I appreciate all that you do chef!!
Delicious Recipe! Creamy and Tasty😊 I use your recipes everyday for every meal! Thanks Chef 👨🍳
Thank GOD for folks who don't like mushrooms... more for US!!! :)))
Thank you Chef for posting this recipe! I'm making it tomorrow for dinner! :D
I've made almost this exact sauce for years. I use white wine instead of chicken stock, and I like fresh thyme instead of tarragon. Either is fine ofc. I can confirm it is absolutely delicious. The mushroom flavor soaks into the cream and blends with the parm... Yummm. I often put a chicken thigh on it too. I've also replaced the mushrooms with clams before with great results!
Thank you for this interesting dish! I just love mushrooms!
I just made this for lunch and it is fantastic.
As usual, it's another fantastic and easy meal!!! Looks delicious 😋!!!