This Creamy Mushroom Pasta has the most flavor of any dish I've ever made like this...
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- Опубликовано: 1 окт 2024
- Today we're making a super flavorful mushroom brandy cream sauce pasta. I used an assortment of mushrooms, but use what is fresh and available to you. Just cremini (baby Bella) or even white button mushrooms would be great. I hope you enjoy this mushroom brandy cream sauce spaghetti!
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Your lack of 'high end' is what makes your videos so perfect! Most people watching these don't have the money to splurge on 'professional grade' chef equipment. Don't ever cave to the haters.
Thank you, man!
I agree
At least all the ingredients used were Not all, All purchased at walmart
Exactly what I was thinking as I was watching this video.
I might be nit picking but extra virgin olive oil is completely safe to use for high heat. It is actually the most stable cooking oil for high heat. It is just a kitchen myth that it isn't and because it is so stable and doesn't break down it technically is the most healthy.
I like that you say "3 out of 10", "5 out of 10" when you talk about the stove heat level. VERY helpful.
some stoves even have the heat levels (like 1-10 or something) on the valves so it's even nicer
@@formbi by yep
Yep
How do you not know heat levels? You don't turn everything way up on high. Y'all are like my lazy ass sister. She turns things up on high thinking it will cook faster. Always in a hurry going nowhere fast. Take your time!
@@pennyg1966 your comment is exactly why I was highlighting the numbers he mentioned. Perhaps "high heat sister" will learn something.
I made this dish last night and my family absolutely loved it! They all kept saying “Dad, please make this again.” I can’t wait to try more of your recipes. Keep up the great work.
I’m gonna make this for my family for dinner tonight as well! I’m the kid in this situation haha, my mom is finally letting me cook!
Strongly believe this is one of the most underrated cooking channels. No crazy expensive ingredients. Just simple, incredible food. You're a working class hero my friend. Cheers
@smacktard couldn't agree more.
I love all his food, it looks really tasty! 🤩🤩🤩
Nicely said.
Hi, mind if u check CHEF TATUNG youtube channel, he is a filipino national but all his cooking video ngredients were written in english...
Check his selling COOKBOOK online..
True, he really cooks rightly every step like a super Italian cook! I mean the guy of the video.... not others.
This is so chill and practical and free of wasted dialogue. Everything clear, concise and useful. New subscriber here.
I cam here to say just this!
I can’t stand extra fluff.
It's perfect. I usually fast forward through videos but I really enjoy this style...and the background music.
Damn...i've never felt more confident in making a dish! Amazing combo of professional and layman. Well done!
Thanks so much!
James is just the coolest kid. He's so laid back and willing to try things. I give James 10 Jameses.
Whoa an advert with an advert!
A cool kid, so laid back? come on, are you star struck! You dont know him, do you? (maybe he is forced to do it, ore what ever, so many if`s) Why even say something like that, so many has toughts about how someone are, after they seen them doing something.. If you dont know the person! You should never say anything about that person!!!
Christian, chill the f out dude. Kid is old enough to be aware he’s on camera and say if he doesn’t wanna be on camera. If he were a 4-year-old maybe I’d be in your camp right now, but not everything is bad about growing up in the age of the Internet, okay? The kid is all right. 10 outta 10 Jameses.
@@emilysmith2965 Age of consent ranges from 14 to 18. So maybe your right, i have no clue how old he is! But the main thing here, is that, to say someone is kind, nice, laid back ore anything like that without knowing the person is insane! Thats the main point!
@@emilysmith2965 😂🤣😂🤣😂. We can’t go anywhere without fighting,
Can't thank you enough for how much you cover the heat settings, as a novice cook worrying about the heat is what i think about 90% of the time, and it's been putting me off cooking, but your soothing style and really taking things nice and slow and relaxed... can't thank u enough for this
Glad to help!
Yeqah just to add: most heating elements are different. Get familiar with yours.
I have an electric range and can gage it pretty accurately. My parents however, have induction burners which take a while to heat up, but are powerful. Their medium high, is just as powerful (if not moreso) than my 10/high.
Cooking is fun and all about practice and repetition.
hahah true, as a novice u see cooking as almost chemistry with no leeway, u want the exact measurements and temps and settings bc u don't have the sense for it yet. Idk when, but at some point u just... know. Baking requires that, normal cooking is much more about feeling
Especially the heat settings for me too.
So true, heat control is so god damn important to cooking and usually overlooked.
I made this tonight. Halfway through right after adding the cream I tasted it and thought it was way too sweet and I had messed it up, but by the time I added the salt, pepper, Parmesan and the mushroom back in it was fantastic!
Great recipe!
This is my favorite food channel because it feels like you're in your friend's kitchen talking food, instead of being marketed to by a youtuber
Thank you very much!
Exactly and everything that's made is for the family to eat . Don't have to be a professional chef to know what you're doing in the kitchen.
I tried to order the smallest bottle of brandy available to try this, but got stuck with a much larger bottle. Then I made this. OMG! Suddenly glad to have the big bottle. I have made this twice in two weeks. It is amazing.
Great to hear! This sauce is also really good with a seared steak.
more to drink, dont forgot the cigar
@@SipandFeast like a Steak Diane then
Yeah steak Diane with the mushroom brandy sauce yum!
Good to know.
I was intrigued by this recipe and thought I'd try it. I was a little on the fence about how a brandy and tomato combo would taste, but I like adventure. I had some Paul Masson Apple brandy in the cabinet and went for it. I cooked some chicken breasts separately to serve with the pasta and added the drippings. The brandy cooked down to a slightly sweet taste. Red pepper flakes and salt added dimension.
My spouse was licking his plate clean at the end. He went back for seconds...something he rarely does, as he usually watches what he eats.
A great hit at our house. Now I'm scheming on how to tweak this sauce in different directions i.e., cajun or creole or something else.
I just wanted to thank you for a great, yet easy recipe.
Made this a couple of hours ago. Am now like a beached whale on the couch while I type. This is the second recipe of yours I’ve made this week. It’s incredible, there was a hesitation on my part between the brandy and double cream, but I should have trusted the process lol. It’s so beautiful, just the right balance between rich enough to taste amazing but not too rich to make you feel sick after half a portion. Keep the vegetarian recipes coming. Thank you 😊 🐳
You can always "adjust to YOUR taste". That is how cooking is, and should be. Whatever and however you like it when you or your loved one is cooking, that is.
@@1flash3571 of course I know I can adjust to taste. All I’m saying is that I didn’t need to adjust anything. It’s an incredible recipe. Definitely as a treat and not a midweek staple.
I understand..., 🐳
Use roasted spaghetti squash instead of the pasta. Squeeze well before adding to the mushroom sauce.
gigglesnortgiggles .. beached whale, I share your passion for food! bahahaa ... he had me at cream and onions .. and mushrooms .. oh my
Immediate subscribe. Clear instructions, simple ingredients that you source. No confusing time skips. Underrated channel!
Agreed. First video of his I watched and I subscribed instantly. All the right "ingredients" of a great cooking channel!
I thought the same thing
You are what is known as an intuitive cook: how does it look, smell, taste - use your judgement! Thanks for giving folks the confidence to use your recipes and experiment. ps Does not apply to bakers! That's 100% science.
Tried this last night, wow, what a difference searing the mushrooms vs dumping all in at once. Thanks again! You are making me hero dad with my girls, lol. Thanks
Great to hear!
See movie julie and julia said same comment of mushroom
I imagine that just the fact that you care about being a hero dad to your girls makes you a hero dad in their hearts! Good on you, dad!
@@denagustafson6070 thank you! Yes, I’ve learned being home now do to Covid how rewarding it is to cook for my girls and have them enjoy dinner, it’s awesome!
@Praise Jesus, Repent or Likewise Perish amen, I believe the time is short, Jesus will return for his Church/Bride soon…
I made this except I used vegetable stock instead of alcohol and it was SO good I almost licked my plate clean.
🤮
@@elingrome5853 oh shush, veggie stock would have been just as delicious. Some of us are allergic as heck to alchohol and we gotta sub.
Great idea, Bonnie Sweitzer, or chicken stock, or part stock with 1-2 T of alcohol ...
Good idea.. the amount of brandy here was a bit much for my taste.. could have been the brandy I used.
@@jfc123 I used it with beef stock. Literally just finished eating. It was delish.
I like this guy's philosophy. "Are they gonna be perfect. No but they're gonna be pretty good."
That does look phenomenal !! I’ve now cooked 6 of your recipes so far & they were all amazing! Your instructions are so clear in your videos and the results are always perfect 👍🏻 thank you!
Thanks for the feedback. Really glad you're enjoying all the recipes.
No worries
@@SipandFeast what brand of Brady do you recommend?
Man, you are just an approachable food genius, aren’t you? This one looks amazing too. I love your meatless options the most! They will be on my menu ASAP.
Thanks so much!
The jazz chat background music has that Saturday night relaxing slow cooking night in feel - so good.
Finishing off your pasta with pasta water is known as "Mantecatura" in Italian, this action is what causes your sauce to emulsify, Nicely done Sir !
Now I have learned a new Italian term! Gratcie!
i watch a few bigger cooking channels that tend to make everything from scratch, and while they do look good it always makes cooking seem a bit more intimidating, so im really glad i found your channel! you always give tips and walk ur viewers through simple but delicious recipes and a lot of us appreciate that. i hope your channel grows even more because you deserve it!!
Thanks very much! I am definitely not competing with those channels. I'm a family guy with kids and sports practice, games, etc to go to. That other type of content, which is no-doubt great, is for a another type of viewer.
@@SipandFeast Being originally from London(with Irish ☘️ Parents &raised on ur typical Irish fair)But I've lived in Vegas for 21 yrs(that wasn't my original plan!)
And of course u have plenty of fancy& expensive Food&Rests here
But I much prefer ur approach &the food looks(and tastes I dare say ) gorgeous!
.And it also has to be a Social thing with me (The company is essential) And u have ur family of "Food taster judges"..Keep up the good Work👍☘️
Made this tonight for supper along with hot Italian sausage. Mushroom lovers will really enjoy this. It's a great alternative to vodka sauce when you want something different. The brandy lends a very nice flavor. Thanks for a great family meal! **Update: The next morning my 16-year-old son got out of bed early and asked for a big bowl of leftovers for breakfast. He said "Best breakfast ever!" So there you have it. This recipe is a winner!
Got around to making this for my family, served it with some sauteed chard. The sauce got into the greens and everybody ate all their vegetables to get at it. I'd call that a win.
You are sooo sneaky!! LOL
I make something very similar, the difference is I use dried shiitake among my mushroom blend and use their broth from the rehydration process instead of basic pasta water to moisten the pan at the end. Heavy cream and dried mushroom umami are an unreal combination. Also I prefer a flat noodle, like a linguini or fettuccine for this sort of dish, I feel they grab the cream better.
One upper
All great ideas!
great ideas !!👍🏽
I made this today, cooking alongside your video. No brandy, but white wine. This was incredibly yummy!! I was thinking about leftovers, but I had to eat the whole pan. Great recipe, thanks! New subscriber here. Greetings from Germany :)
So many questions about skipping or subbing the brandy. The Brandy does impart a unique flavor but you can sub with a dry white wine. Or use low sodium chicken stock for an alcohol-free version.
The written recipe is always linked in the description (it's the little "arrow" on mobile and a "show more" on desktop). In the description, you will also find my shop and other links with cookware/ingredients and all the other things you guys frequently ask about.
Hope you like the new taste-tester rating system. A lot of focus group testing went into creating it.
Best rating system you can have. Mine Is similar, but it's "Does mom or dad like it?"
How many James' did the new taste tester rating system get?
Love the new rating system! James is such a sweet little guy! Another super recipe!
I think he knows his food he`s got A great teacher.
Your dishes all look so good! I have tried a couple dishes and was so good. I just newly found you it’s been very nice getting new ideas for dinner
just came across this channel. Classic, old-school, grounding, joyful. No frills, pure flavor.
From a line cook, a simple time hack: when cooking your mushrooms, do the first batch of mushrooms as he does it. Second batch, just chuck em all in and turn the heat up to 6 or 7 and stay present. Every two minutes or so stir. If the fond starts to get darker than a light brown, turn down the heat. Once the mushrooms have given up their water and that water is evaporated, take the mushrooms out, put the onion in and follow the video as directed.
Doing this gets you the fond you wanted for flavor, and lets you brown some of the mushrooms. You don't NEED all the mushrooms browned to get that nice flavor. If you're a stickler for perfection, never mind my comment.
This is an awesome recipe btw. Thanks for posting!
Whoa amazing insight! I never would've considered you could get frond from a mushroom, this is something I gotta try now
bro is speaking facts!
Great idea ! Thank you. By the way - I’m in Australia and have never heard of the term ‘fond’ in relation to cooking, before now. At first, I thought you meant frond, like the stalk of the mushroom or something. Then I googled the word ‘fond’, and found that it means what I understand to be ‘caramelisation’ - a word I’m very familiar with. So now, I’ve learned something new. I may start using the word fond, instead of caramelisation. Sounds pretty cool 👍😎
@@ph.2693 bro is ! 👍
A 0,5 dl of water in the pan an a lid on top for 5 (ish) minutes will speed this up aswell.
Thank you for being such a skilled, yet down to earth chef. So needed in the sea of inaccessible, fou-fou chefs! Such good, satisfying, authentic recipes. You are the real NY Italian deal! Long may your channel thrive, Jim.
Also James getting to eat the delicious food all the time and still giving it a "9" means it's like a "17". I love Mushrooms and my wife is vegetarian so I will be giving this one a go! Thanks for your wonderful videos!
Lol. I told him no "10" unless he feels it's the best thing he over had.
That kid kills me. ❤️
I am a homecook from Germany and often lack the creativity to boost my pasta game. You have a really big influence on my cooking and my overall mentality regarding food. I learn to deal with mistakes, to improve by learning from them. And I do earn confidence in my skills because I do basicly have the same grade of equipment as you and do not feel badly prepared or unable to cook because I lack expensive stuff. Please keep on doing your thing here, it inspires so many people! :)
Thank you so much - really appreciate that.
I really appreciate the no bullshit approach to cooking on this channel. Breath of fresh air. Thanks for doing what you do
I’m in bed watching this and I now want to get out of bed and go make this. Looks amazing
I really appreciate your simple , make it up as you go.
I’m a widower, never cooked before and can actually follow your instructions.
Keep it up- you are providing a wonderful service.
Enzo
"ENZO"? Of COURSE you like Jim's recipes! ☺
Well this looks dope. Gotta try this soon!
"dope" - LOL
Man, I just tuned into your channel just now and PLEASE pay no attention to anyone cracking on your non-overly excessive kitchen gear. It’s what is really nice to watch because it brings an a homier authentic feel to your videos👌
That being said, I’m super excited to try and make this!
Yes, so homey! You can feel the warmth. Love it.
That boggles my mind that people would rip on the guy just because he doesn’t use hi-end expensive pans? I’d just tell those people what’s more important to you a frying pan or the food?
I am absolutely shocked by how good this was! I have 6 kids that would sooner eat a worm than any kind of vegetable. They all from the ages of 5 to 14 loved it!
Sounds like it's just you being a bad cook 😂
Sautee vegetables in olive oil and incorporate them into your dishes. If the flavor cant be distinguished they wont mind them. I used to be a super picky eater when I was younger
The only vegetable here was onion.
Bad cook + doesn't know mushrooms aren't vegetables. Your kids are really lucky.
@@donsolos What ever happened to the "just eat what's in front of you or go to bed hungry" approach? That's how I grew up and I'm extremely grateful to my parents for that. I'll eat almost anything. Of course there's foods I don't like as much as other kinds, but there's hardly anything I actually dislike.
(ok, there's this ones thing. I went to Japan once as a highschool kid in an exchange project. Family I was with fed me 'natto', and they all looked at me funny when they served it. That actually is pretty disgusting. It was more than twenty years ago and I can still remember the smell 😄)
I made this recipe. I didn't have brandy so used white wine. AMAZING!!! This is a family favorite now!!
I used homemade vegetable stock.
Just made this. White wine def good but GET SOME BRANDY!! Holy moley! So good!
@@annettevazquez3851 That was my thought, too. Better Than Bullion makes an amazing concentrated mushroom stock and a roasted garlic one that would be awesome.
helloo, i'm underage but i really want to make this pasta!! can i put something else instead of the brandy or completely remove it? would it still have the same flavour.?
@@lymqhocytes won't get the same flavour unfortunately but try some stock, should still be tasty :)
I love anything with mushrooms! Every single morning I saute onion, tomatoes, mushrooms and add 2 eggs with shredded cheese and a handful of fresh spinach. It's so good!!!
This looks amazing! I will try it soon! I know I will love it!
Thanks for another great video! 👍
I have a serious dairy allergy (per my allergist). So this can be made with soy milk. Not quite as thick and creamy, but soy milk has more fat in it that other non-dairy milks and would work for those of us with this limitation. Thanks for the recipe!
have you tried coconut cream/milk to replace the double cream?
If you can find it, Silk also makes a dairy free heavy whipping cream alternative that works amazing for recipes like this! I've seen it at whole foods and HEB (texas)
@@fruitsbasket234 For what it's worth, I've been using full fat Oatly as a substitute for dairy in a lot of recipes over the past couple of years (and will do so with this recipe as well) with great success. No "off" flavours I've found with some other non-dairy milks and the full fat lends a similar mouthfeel to the heavy cream. Thanks for the tip on the Silk.
This sauce reminds me of the pan reduction sauces I used to make, using brandies, marsala, madeira, port, etc. I never have them in the house, so this is a great reminder to stock some. Brandy and mushrooms is always a super combo.
Made this. One (and a half) alteration(s) I recommend: Dry saute the first half of your batch and finish them in a bit of butter (room-temperature) for about 45 seconds. This gives you a more interesting, crispy texture while still getting nicely infused oils. Mix your dry saute'd mushrooms with preshly pressed garlic and let them meet in the pan. This gives you heady yet nicely-mellowed garlicy flavour, strong chew and crisp and well-rounded mushroom taste in every bite. I personally find that garlic - not unlike eggs - cooks exceedingly well with residual heat and thus doesn't require being fried in most cases. Butter & olive oil is my secret weapon to utterly heavenly flavour. Thank you for this recipe. I am proud to be part of this community.
Thank you for sharing your technique.
Nice suggestions if you see this, can you give me your opinion on if white wine can be used for the sauce instead? Or any cheaper alcohol substitute? Thank you !
@@violetfem1808 Glad you like it! Uuuh, white wine is used a lot in sauces like this but the flavour would be a lot less noteworthy. You're not really using a lot of brandy so I'd suggest thinking of it like a spice. If you really gotta, use red.
@@unintentionallydramatic Ok I won't mess with it then. I've never had bourbon & was just trying to cut costs without ruining flavor but since it's going to change it too much (and I'm not a red wine fan) I'll just buy the cheapest bourbon I can find.
We just moved across country and spent alot of $$ to get here plus the inflation issue, so I was just trying to save in that area. =) Appreciate your reply very much !!
@@violetfem1808 I think the recipe calls for brandy, not bourbon.
I just made this tonight - followed it pretty much to the letter. Delicious! I normally just chuck all the mushrooms in the pan together but I did them in batches as you did and they were much tastier. A few years ago I had a creamy pasta at an Italian restaurant in the UK which was lovely and I have tried to recreate it a few times without success - I wasn't aiming for that with this recipe, but as soon as I tasted it, I realised that this was very similar - maybe I was missing the brandy! Anyway, lovely recipe - I've subscribed and look forward to checking out more of your recipes. Thanks 🙂
I'm a huge fan of mushrooms and I've made many many dishes with them. I'll try this one too which is very similar to something I've made but I didn't uses the brandy. That will definitely make a super addition. I might also try the same recipe adding some smoked red paprika. Love seeing James be the taste tester again! LOL! Thanks for sharing.
Thanks! I'm sure the smoked paprika will add a great flavor. I use it often for grilled meat kebabs in the summer.
Yummmm, smoked red paprika is a good idea !!
10/10 easy and delicious dish 🔥Made it today for Mother's Day and it's the first real dish I've ever cooked, it was awesome. I didn't have the brandy on hand so I used some Sauvignon Blanc instead and it came out great. Thank you for the recipe!
I honestly get teary eyed from finding channels like these .. it's not even because I appreciate the content that much but rather from seeing nothing but positive and heartfelt comments!
amazing channel my guy you seem so genuine and I think that's what *really* hits home to all us viewers. much love !
Well said, David 👍❤️🌈
I really appreciate how you give a "x out of 10" scale on the burner. All other cooking channels just say "low", "medium", "medium high" etc, which really means nothing
Problem is every stove is different. So you can just say low, medium etc. You just need to experiment and try it out
Well, for most cooks, if you have been cooking for at least a year, you should already know what those means......For beginner, it may be bit confusing though.
@@shannonattridge7170 Show off ;)
I attempted this just last night and I was extremely impressed. Honestly it was so worth it to try. Being someone who loves trying to cook new things this is now absolutely going to be in my arsenal!
This came out great. Thanks for the inspiration. We now have “Italian Sundays” in my house and I just pick one of your videos and cook. I did the butter tomato recipe which was also delicious! Keep the videos coming!!
Just discovered you .Love your recipes and the way you present them. Your son coming in at the end to taste your dish is genius. He is charming and down to earth...like his Dad.
Don't ask if they're going to be perfect, of course they're going to be perfect, don't under estimate your Skills, YOU ROCK
This is a delicious recipe! Already made two batches I can’t stop eating this. And I’m getting multiple meals out of it while saving money. Nice!! Thank you!!
Does it taste strong of brandy?
Did you keep it in the fridge, if so how long?
Love the interaction between you and your son. Something he will always remember and keep him coming back to visit dad long after he's left home.
This was so wholesome and I love how you involve your family in your videos! This is definitely a recipe I would try!
This looks amazing! I love mushrooms, and pasta, and cream. I haven't tried it yet, because I don't have Brandy - not sure what it is, is it like cognac? And I cannot buy heavy cream here (in Europe), don't know what's our equivalent for that? It is not wipped cream. Any Europeans here who know? I really like how you cook, you make it seem possible for all of us to cook something delicious.
Hey it’s got brandy in it , how bad could it be! Looks delicious Jim can’t wait to make this. Thanks
I've been looking for a GOOD cream sauce for pasta (with mushrooms specifically) for a long time and they have usually been insipid, but this one rules! (I made with white vermouth because I didn't have any brandy, and it was still terrific).
Just made this for lunch on a Saturday. It was divine. The sauce was so rich but light.
So many levels and nooks and cranies to the flavor!! Thank you! It's been added in to the rotation.
Glad you liked it!
All right I'm impressed. Italian here, from a proud family of foodies, and this is exactly how I'd cook this dish. Bravo!
I make a dish very similar to this. The big difference is that I use dome dried mushrooms for variety. I rehydrate them in a 50-50 mix of alcohol (I prefer scotch or brandy) and water. This infuses the mushrooms with the flavor of the alcohol rather than putting full strength alcohol in the sauce, although the alcohol burns off. I skip the hot peppers in favor of the natural sweetness of the dish. I prefer white pepper to black in the sauce, but remember, it is stronger! I like the way you cook. Not everything requires garlic, but a lot of things do.
Yeah where's the garlic
Thank you!
I was going to ask, what about white pepper instead!! Love it
I was listening with my eyes closed and it felt like Peter (Family Guy) was teaching how to colour onion and garlic
I'm so happy for your channel. You've single handedly thought me how to cook real Italian American food and my family loves it. Thanks for the good work and congrats.
Thanks very much!
Definitely doing this next week!! I wanted to add, I appreciate you cooking with normal every day supplies and ingredients. And also really appreciate how you add in medium heat/about a 4 or 2 or whatever.. That helps me so much!! I’ve never been a great cook but you’re really helping me and expanding my menu!
Oh my god, i just did the recipe and i was scared of the taste of the brandy but it's just amazing.
Top 5 pasta that I have done in my life
Thank you very much
its so satisfactory to watch our kids eat the food we make....pure joy. Nicely done.
That dish looks scrumptious.
I love all the ingredients,
and how well you explained the recipe.
I will attempt to cook , and let you know.
Thank you from Scotland.
You are the best i have seen so many videos in youtube and yours is the best and you talk very well! and you give your instructions with out hesitation and very precise!!!
My mom always comes over once a week and most of the time we spend half the day debating what we’re going to make for dinner. This recipe took the guesswork out of next weeks dinner! Her favorite cuisine is Italian so I’m sure she’ll love this. Looks delicious!
It's so nice to see a young person say he loves mushrooms. My sister has hated mushrooms since we were kids. I have loved them my whole life. When I was a nanny and a preschool teacher so many of students didn't like %99.9 of veggies let alone mushrooms. Which is a true shame. They are so good!!
Your son makes the most of the show. You rock but he is your best critic!
haha thanks so much!
I was just going to say the same thing! I love and appreciate your son and his love of the food but truthful judgment.
Can’t wait to try this for my Saturday dinner with my wife. Every recipe I have followed from you has been awesome. This looks like another winner.
You had me at mushrooms, one of my absolute faves, we even go out in the woods and pick wild ones in season!
Awesome recipe Jim!
Wow...this dish was beyond amazing and surprisingly easy. Thanks so much Jim you have ignited a passion for cooking that I never knew I had. However, my husband is becoming a little jealous...he said to me yesterday " I wake up and you're watching that guy cooking....I come to bed and you're watching that guy cooking " haha 😂
I live in Sweden where everybody go to the forests to pick up all kind mashrooms. They usually say here that there we have mashrooms we have to have little garlic...according most of people here, it is the perfect combination. Personally I think that mashrooms are wonderful in any ways. I love when I fry chantarells with butter,csalt and pepper just to eat with bread...it is a perfect dream!
I made your peppers and sausage last night, amazing. This is up next, you are killing it man, so good. Well done ! That pepper grinder is savage.
Glad you enjoyed the sausage and peppers. I am pleased to say I just got a better grinder from Amazon yesterday, haha.
Gotta have those mushrooms 👀 looks good I’m definitely trying this recipe and mushrooms is a substitute for meat nice and hardy great job 😋😋😋😋😋👌👍👌👍✌️
Hi Jim ! I'm living in the South of France where I'm making fresh pasta which I'm selling on markets. I'm a fan of your videos. Your passion is so communicative ans inspiring ! Thanks a lot for sharing
Thanks very much. Hope your business is going well.
I just made this, cuz I had some mushrooms that were being ignored in the fridge. It's delicious 😋 Thank you!
Omg I’m so hungry watching this! Going to make this tomorrow!
Update, ended up making it that night as it was so much more appealing than what I planned to have! It was really yum and had a lot of flavour. I haven’t cooked with brandy before and was surprised at how much flavour it gave the dish, as when I’ve cooked with wine it’s more understated. Used pappardelle, and the only change I made was to add a few cloves of garlic because yum, but it was delicious. The chunky mushrooms made it quite hearty and were just as filling as if it had meat. Would definitely make this on a regular basis.
I made this recipe for my Mom and me a few days ago. We both loved it a lot! Thank you for this yummy recipe!
I love it! I love your smile at your son being there too at then. I've been trying to duplicate Cafe Florentine's Brandy mushroom cream sauce and always missing the mark a little. I will try this one as it looks really good :) Thank you for a great recipe and making it fun as well.
Love your taste tester! I’ve just discovered your videos and you make what I call reasonable dishes. Good, hearty, easy, not forever in the kitchen with normal tools that most people have in their kitchen. Now if you’ll excuse me, I have a recipe to print!
Made this at the weekend! OMG!!! Incredible.....you have to try this!!
I've enjoyed this video very much! We love spaghetti and mushrooms! So now I can delight my family with your awesome recipe!!! Thank you.
Tried this yesterday for dinner and my dad asked me to cook this again tomorrow. ♥️
Next time burn all the alcohol away :D
Peter Griffen voice! Definitely going to try this! Thanks for your authentic way of cooking!
Lol. I think Seth Mcfarlane is from Connecticut, so pretty close.
You’re one of the most relatable RUclips chefs. Love the simplicity and straight to the point no nonsense. 👍
I don't trust people that hate garlic. What are you hiding?
I tried this with my family tonight and we all loved it! We had a blast with the flavors and even added grilled chicken. Absolutely a win. :)
Never been a HUGE fan of mushrooms, but i'll have to try this at some point. It looks amazing in the thumbnail
What a lovely chap. My sons the same age. Such a lovely age.
I made this today. It was a huge hit! DELICIOUS! They said it was like eating in a fine Italian restaurant! This one is going in my arsenal! I will make this often!
I made your recipe. Used baby Bella mushrooms. I used bourbon instead of brandy. Added garlic and am thankful for the inspiration. It was delicious. I love your channel, and your son has good taste buds. I'd give this recipe a 10 :)
Thanks very much!
Thank you for this comment. I accidentally bought Bourbon instead of brandy and was panic looking to see if anyone else used Bourbon if it would still turn out okay
That looks delicious and it's quick so I'm definitely going to be making this, thanks 😊👍🏾.. I'll just add garlic.
Oh man, that pasta looks so good! 🤤 My stomach is growling now!
It is so sweet to see how much you love your son. Your face melts when you look at him
❤️ Excellent and sweet comment!
I just made this for the first time. It came out absolutely amazing. Your channel has definitely help elevate my cooking abilities. My wife was definitely impressed.
Making this tonight. Using tiny fresh chives and basil from my garden. Serving w/ zoodles. Hope all goes well.
Because zoodles give off so much liquid, I added NO liquid, and I had 4 oz cream cheese left over, and I added that. It was a bit thick until the zoodles started working. I left the heat on under the whole pan for only a minute or two to heat the noodles.
The taste was wonderful.