Perfect Mushroom Pasta | Jamie Oliver

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Hey guys hope you're well, we're going to make  the most delicious mushroom pasta with garlic,   spinach, mushrooms, a rich sauce, we've got a  crunchy thyme and garlic breadcrumb topping. It's   just joy joy joy. Let's get cooking. Put the pan  on a medium-high heat and a pot of boiling water.   First job, garlic breadcrumbs. Finely slice two  cloves of garlic, this is my wife's favorite bit.   So what she loves and what I love about this  is the crunch of the breadcrumbs with the soft   delicate pasta, it's a really beautiful combo.  We're gonna go in here with some olive oil. Go   in with the garlic, get that sizzling. So next  ingredient thyme, fresh thyme is joyful. A few   nice little stalks. Just pull the lovely little  leaves off the stalk. They normally pop and   spit a little bit but the flavour from thyme is  amazing especially with mushrooms. Listen to that!   And then in with the breadcrumbs and we can turn  that temperature right down. Just toast off these   breadcrumbs and this will make the most amazing  little sprinkle for any pasta, any ravioli, even   soups, gorgeous on salads. So, once it's gorgeous  and crispy put it in our little bowl and this   people will fight over. Pan back on the heat. I've  got two packs of mushrooms but you really could   use oysters, button mushrooms, anything you like.  So, four cloves of garlic. Garlic and mushrooms,   classic flavour. Back in the pan we're gonna go in  with some olive oil. In with the garlic that will   perfume the oil. Then I'll take the other half of  that thyme and pick in the lovely leaves there.   Nice generous pinch of black pepper as well. We'll  go in with the mushrooms. Now that looks like a   lot of mushrooms but if you give that about 10  minutes of cooking, stirring nice and regularly,   that is going to half in size it's going to  intensify and double in flavour. And that's   going to be amazing so we'll let that cook out  then I'll show you what to do next. So if you   look at the mushrooms now the water's starting to  cook away and it'll go now from boiling to frying,   can you hear it? And you can see it's dried up.  Smells amazing. Right let's have a little taste. Amazing. So normally at this stage I put in a  little cream or creme fresh and that's definitely   very traditional but I got told about a little  tip that is just naughty and it's basically a tin   of mushroom soup, and it basically means you get  double mushroom flavour. So put all of it in, nice   little tin of quality mushroom soup. Fill this  tin up with a little bit of water and then like   half a tin, a whole tin depending on how thick  the soup is. Just put that in there and let that   simmer away. You get this silky old-school sauce,  you've got extra seasoning in there, you're down   on the saturated fats and up on the veg so it's  a nice little trick. Mix that up let that simmer.   The water here is now boiling we'll just put a  little salt in there, and we're going to go in   with 300 grams of your chosen pasta look you  could use whatever you like, I'm going in with   tagliatelle. Lid on until the water comes up to  boil again. Pasta sauce is already looking good,   so, we've got an ingredient to go in there,  spinach. I'm using the frozen spinach because   it's super convenient, you get that really nice  kind of dense dark spinach. Nutrition, through the   roof. Just gonna put two little cubes like that in  that's about 100 grams and that will just defrost   and cook into it. Those pops of green, amazing.  What I like to do now you don't have to do this,   some people take pasta and put it in a colander  the water goes down the drain and it's the water   that helps the sauce be silky. What I like to  do is use some little tongs and drag the pasta   and some of that water along with it. Now what's  nice about that is we're just going to get the   most incredible textures. And then a little bit  of Parmesan, so you just need a little bit for   seasoning and having fresh Parmesan makes all the  difference. Just toss it like this, can you see   how elegant this is? The smell is incredible. And  that's the beauty of cooking right? You can take   the cheapest mushrooms and make them joyful. Look  at that, look at the way it comes out! Silky, that   little hack with the tinned soup is naughty... but  nice. With a little of those breadcrumbs on the   top, come on! It's a long stroke of Parmesan and  then let's portion up a little bit. I mean look at   that, how elegant is that? Come on that's a dish  right there, look at that, right let's try some.   My missus doesn't like mushrooms but I put it in  quite a lot of the cooking that she says she loves   so don't be a hater... be a lover. Or just put it  in and don't tell 'em. Oh! That is bonkers. Enjoy.
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Channel: Jamie Oliver
Views: 284,443
Rating: undefined out of 5
Keywords: jamie, oliver, cooking, food, cook, recipe, tube, chef, foodtube, jamie oliver, nakedchef, homecooking, cookingram, lovecooking, cookingclass, cookingtime, healthycooking, cookingathome, cookingwithlove, easycooking, vegancooking, homemadecooking, quarantinecooking, cookingvideo, mycooking, happycooking, foodporn, foodie, foodphotography, yummy, delicious, foodblogger
Id: 0b43mGvAcjg
Channel Id: undefined
Length: 4min 53sec (293 seconds)
Published: Sun Jun 04 2023
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