Better Than Take-Out! Mushroom Prosciutto Pasta Recipe - Glen & Friends Cooking - Not Italian Recipe
HTML-код
- Опубликовано: 17 окт 2024
- Mushroom Prosciutto Pasta Recipe - Glen And Friends Cooking - Not An Italian Pasta Recipe.
This mushroom sauce pasta is packed with flavour. The mushroom sauce is mostly that - mushrooms,; the cream in the sauce is a relatively small component of the entire dish. So you could just barely call it a Mushroom Cream Sauce pasta recipe. We used our home cured prosciutto, but any cured pork like pancetta, guanciale, or bacon will bring the flavours we're looking for. This is a quick weeknight pasta recipe, using just a few simple ingredients. We use bowtie pasta, but any pasta shape could be used in this recipe.
Ingredients:
30 mL (2 Tbsp) olive oil
85g (3 ounces) thinly sliced prosciutto
500g (1 pound) mixed mushrooms, chopped
2-3 shallots, finely chopped
2-3 sprigs of thyme
Salt and pepper to taste
250 mL (1 cup) chicken stock or broth
500g (1 Lb) bow tie pasta or similar
175 mL (¾ cup) 35% heavy cream
Method:
Heat oil in a large Dutch oven and fry prosciutto until just starting to brown.
When browned, remove from pan and set aside.
Add the shallots and mushrooms to the pan, and cook while stirring until they've lost their moisture.
Add stock, thyme, and season with pepper, bring to a simmer and cook until most of the liquid is gone.
Meanwhile, cook pasta in salted boiling water until just barely al dente.
Transfer pasta to the pot with mushrooms and stir in 1 cup pasta cooking liquid; toss constantly until pasta is cooked and liquid is slightly thickened.
Add half of the prosciutto back into the pot, along with the cream, and continue tossing, until pasta is coated.
Adjust seasoning if needed.
Crumble remaining prosciutto overtop and grate on some Parmesan.
How we made the prosciutto:
Prepping the hog leg: • Pro Butcher Preps A Ho...
Making Prosciutto Crudo: • This Is How PROSCIUTT...
5 Month Update Video: • Curing Prosciutto Ham ...
The final tasting: • Tasting Home Made Pros...
#LeGourmetTV #GlenAndFriendsCooking #NotItalian
Glen & Friends Cooking,recipe,Mushroom Prosciutto Pasta Recipe,prosciutto pasta recipe,mushroom pasta recipe,mushroom pasta with cream recipe,bacon and mushroom pasta,not italian pasta recipe,ham and pasta recipe,cook with prosciutto,prosciutto recipe,easy pasta recipes,simple pasta recipe no sauce,white sauce pasta recipe,white pasta recipes,easy pasta recipe,mushroom recipes,how to make pasta,creamy mushroom pasta recipe,mushroom pasta sauce,easy pasta
welcome friends welcome back to the kitchen if you've been following along you know that we made an entire leg of prosciutto and i've got a little piece of it here and i've been working through different ways of using it in different dishes and so today we're going to make a pretty straightforward simple pasta that is mostly mushrooms but flavored with the prosciutto
I really want to know how Glen doesn't have more views on his videos and subscribers on his channel. I've been obsessed with RUclips cooking videos for quite a while now and I always wait for his videos to come out because they're always the best!
I know what you mean. I tell everyone who will listen about Glen and Julie. Glen has really been an inspiration.
I look forward to Sunday mornings
I think there is more than one reason, but the main one is the length of the videos. Most people want the ingredients, a quick (very quick that is) explanation and that’s it. Glen is passionate about cooking and loves the journey as much (or more) as the destination.
I agree with Julie as a kid I would have hated this, but now I'd be looking for seconds, great recipe Glen, my wife and I are going to make this one, cheers stay safe 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
for some reason watching you cook is really therapeutic.
Great recipe!
When Glen takes a step backwards while taking the first bite, you know he’s going to like it!
Well observed! And he also then flaps his hands!!
Some peas, parsley or even spinach would be really nice with this dish! The contrast would - I think - really suit the earthyness of the mushrooms and creaminess from the ... cream.
Lol! I made a similar comment, then scrolled down to this. You win!
I did almost the exact same thing last year with Chicken of the Woods that I foraged. Easily one of easiest and tastiest sauces that I’ve personally made. I hope mushroom fans give this a try.
This is cooking. A simple dish with home ingredients. Thanks for this; very good.
Actually I'm Italian and you did all the passages really well, it shows that you really love food, I appreciate it!
Something I do and of course, it is up to you. I always add a spoon of Vegemite whenever I use chicken stock...You may be surprised at the depth of flavour! Thanks Glen for your videos...in this crazy world!
Hi. New friend here of your channel today. Thanks for the awesome recipe. Looking forward to catching up on your videos. HUGS and GOD bless you all from NY State by Pennsylvania
This is actually a classic in Italy :) also the pasta shape is spot on, as farfalle (bow tie) are the most often used kind for cream-based pasta sauces.
Yum.
Nice cold day, warm dish to eat while watching a fireplace.
The attention to detail. Even Glen's pans have the perfect flare at the top for the lighting!
Oh yeah... and the the food looks mouthwatering
Love this. I do a duck & mushroom pasta dish very similar to this. Also a duck & mushroom wild rice dish. Would love to see you do more duck recipes. Seems like such an underutilized protein & it's probably my favorite one.
This looks great! I make Stroganoff with as many mushrooms as I can find, too. It really adds to the flavor of the dish. Best to you both!
I would load with up with garlic. Delicious, at any rate.
Glen could you do an episode about the tools you find essential to have. You have a wide variety of items that pique my interest.
Nice one!
Looks delicious! My take would include some frozen peas added with the pasta and some lemon zest. Happy eating 👨🏽🍳
Bow tie pasta mmmmm ❤️❤️❤️ this was beautiful
Made this with pancetta, and a mixture of piopinnos, pearl oysters, baby Bella's and white button mushrooms - it came out Fantastic!
As always the food looks delicious.
Another awesome recipe. Thank you!
Love this. Thanks.
We have some homemade prosciutto from our daughter and son-in-law so we will have to try this. Wild mushroom foraging is very popular here in Oregon so they will be included
Oooh, yum. I think I might substitute Boursin garlic and herb cheese for the milk, but that's because I tried it in beef stroganoff once and found out it goes great with mushrooms.
Mom used to make something like this when I was a kid. I like this addition of the salty meat. I'm looking forward to trying this version.
I made almost exactly this last night (I didn't have mushrooms handy) and it was great! A little eerie to see this video pop up this morning though.
that prosciutto looks Great!
Amazing flavours can’t wait to try 🇦🇺❤️
Looks amazing!
Hi Glen! nice recipe! I really like your Avro Canada cap!
Looks fantastic!!! Thanks for sharing with us.
Needs more cheese... Other than that, it's perfect. I wish we had Taste-O-Vision. Nice work.
That looks so good!!!
Delicious!
Easy and utterly delicious! Thank you!
This looks AWSOM.
I love mushrooms
Excellent recipe...also love the Avro hat! :)
My goodness that looks so delicious, oh and Jules has such pretty hair!
Sounds awesome. This would be great with some peas tossed in at the very end. I also wanna point out that Jules was ALL ABOUT that proscuitto from the moment she walked on camera. So it's gotta be good stuff!
Another good recipe to try :)
If you're looking for a cool prosciutto recipe, I made up a (not terribly original) very simple recipe that was pretty tasty a few years ago: saute an excess of sliced leeks in butter, add finely sliced (or cubed) prosciutto, and add a splash of dry vermouth. I think it would also work very well with cabbage or similar.
Love the Avro hat!
I wish the hubby liked mushrooms. I’d make that tonight. It looks delicious!
I see Enoki, Cremini and Oyster mushrooms in there, and I _think_ some Portabella.
That looks so delicious Glen, I’m a new subscriber because I couldn’t figure out how to make an account but I have been watching your videos for at least a year now and I love all of them
5:59 "Twerkin' some mushrooms" - Glen 2021
yum
i will try this tomorow.
I'm thinking some Manchego cheese would compliment that nicely.
Yummy! I’ll try it....I wonder if that would be yummy with morels?
Lovely recipe Thank you
Looks great!
One thing you can do with the prosciutto is a pizza. Just make a standard Margherita and add some prosciutto slices on it just before eating :)
I bet this would be even better with some peas added! This looks very good, but I don't usually have cream around. Would whole milk work?
yup. a big handful of peas, please, for me, too!
Condensed milk, like Carnation.
Hey Glenn and Jules! How is COVID in Ontario? My grandparents live in Kingsville! Kind of near Leamington on Lake Erie! Are you guys close to there?
Love this recipe! Will give it a try! Much love from Australia xx
Thats the kinda meals I cook regularly
Looks great! BTW, where can I get that steamer basket/strainer?
Perfect! I don't eat meat, so use green peas.
I have to agree with others calling for peas, greens, and maybe sun-dried tomatos.
It's the weekend- time for Friday night dinner-
just one hour after this video went live, a friend brought me a piece of prosciutto. I'm gonna f^&#ing make this dish
I like your pots and pans what brand?
Made this tonight but added some leftover chicken to it. So good.
Nice video
Why not thick sliced prosciutto and then diced for a crunchier texture? Thanks Glen! 🇨🇦
Glen, where did you pick up that pasta pot and strainer? I'm also from Canada so I'm hoping that I can pick one up in my local city.
Love the Avro hat Glen, same company who made the Lancaster?
Looks very tasty, but I think you can take it to a higher level using chanterelle mushroom. That golden beautiful mushroom.
Maybe consider some anchovies with your pasta, it's simple but lovely.
You had me at mushrooms.🍄
Just another thought. Have you experimented with home made Teriyaki sauce variations.
I'm in the process of marinating a dozen chicken legs (Teriyaki, garlic oil, Tablespoon ground fennel seed, half Tablespoon ground coriander seeds, Himalayan salt and white pepper). From experience, a lovely marinade and no urgency with cooking the chicken now that it has been marinated.
We’ve done a bunch of Teriyaki recipes; here’s our homemade Teriyaki sauce: ruclips.net/video/phCW6Er6HpQ/видео.html
I made this last night and it turned out great, though a little bland. I think that's because I was only able to find two kinds of mushrooms at my local grocery store. If I were to make this again I think I would add some garlic and other spices.
Wow, now that's looks like a tasty meal. It's kind of stick to the ribs type of recipe.
Cool hat.
note to grocery list, try something besides white button mushrooms.... got it!
Great idea as usual Glen, I suggest that you add something to bring freshness, sweetness and acidity to the dish, you can add some cherry tomatoes, with some kind of herb like parsley or basil at the end.
One thing I do differently is I would start cooking mushrooms in water before adding any oil to it, this way you make sure that you don’t end up with greasy dish. And I would add the wine before the stock to cook the alcohol and keep the sweetness.
1000th LIKE :)
That olive oil, what kind is it? I've never seen olive oil this color
Looks nice. I would hit that with a little pepper.
I think I’m going to give this a try with hot salami.
Glen will you be doing a collaboration with the Tasting History guy.
2:40 Instructions unclear. Mickey Mouse is now flying through my kitchen on a giant doughnut while Bohemian Rhapsody is playing in the background.
He forgot to mention "magic" didn't he! 🤪
Glenn, are there more than just the two of you in your household? You generally cook enough for 4-6 people.
As a kid I hated mushrooms too. As an adult I hate mushrooms.
That strainer what is it called
1440p? Glen, you spoil us.
For some reason the entire time I was thinking "this needs peas...." Just a handful of green peas.
I must be the only Italian in the world who doesn't eat pasta. (Well, not plain, unfilled pasta at least.) I will totally eat this until the cows come home.
NEEDS GREEN! I used to have a Berkel deli slicer...and many times, I hesitated to use it for prosciutto and other dried meats because of the effort it takes to do a proper clean-up.
"Salty cured meat"
Jamón ibérico says : "Hi"
Little splash of truffle oil at the end would be great.
So it's similar Chicken Marsala, minus the chicken and Marsala... LOL
Bow Tie pasta?!?!
Farfalle = butterflies.
Sorry Glen, but this one slipped through the cracks ;).
Yes that's what we call them here in Canada ❤️❤️
So what's with "butter-gate"?
It's a little bit crazy - more of an 'internet storm'. But it will lead (already has) to further restrictions from the Canadian milk marketing board, and tighter import restrictions on milk from the US. They are already moving to stop any palm oil products from the animal feed.
I didn't realize I come to this channel for breaking news but... Interesting!
Eating pasta with a spoon?? Sacrilege! XD
Go Hawaiian make it with spam.
Cream🤔
The problem I'd have with home cured meats is knowing it was safe. How do you know that a prosciutto is ready to eat? I'm sure there's plenty of science behind it that if I ever started this hobby I'd learn about.
Any cured meat is safe to eat when it is quality meat.
You should go back to his old videos of how he makes prosciutto and other cured meats. Very interesting viewing and talks about additives as well as moisture loss for safe eating.
Peas?? Needs a veg of some kind