Pasta With Mushrooms & Parmesan

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Pasta with mushrooms and Parmesan is a simple Italian dish that you can prepare expertly right in your own kitchen. Make pasta with mushrooms and Parmesan with help from a chef and restaurateur in this free video clip.

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Hi, this is Chef A.J. Black, Chef and Owner of Il Tesoro restaurant in New York City, and here we're making some pasta with mushrooms, and then we're gonna be making pappardelle con fungi. It's basically mixed mushrooms, and we're gonna have porcini, oyster, shiitaki, and mixed mushrooms, so basically what we need is garlic, shallots, olive oil and the mushroom, and cube of butter basically, olive oil and white wine. We going to start with chopping the mushrooms. Roughly chopped basically. So, this is familiar to people ingredient, and we going to have some porchini, I love porchini, this is the Italian porchini, this comes from Diamante, it's a spectacular. And we're gonna roughly chop the porchini and we'll have light garlic, olive oil, and we're gonna use some of the pasta water, and we're gonna use pappardelle today, it's a fresh homemade pasta. And we're going to, like I said, roughly chop it. You do want to see the mushrooms, you don't want to cut the mushroom all the way down, you want to recognize what you have. And I'm gonna do it in two stages. Now, we're gonna have a little bit of shallots and garlic in a hot pan. So basically we leaving the mushroom here a little bit of stew a little bit, so we give it a touch of cream, not much of cream, but just a little bit creamy. And basically we're combining all the mushrooms in here and making a mushroom basically to be a sauce. And the way to make a mushroom sauce is to let it be combined together, and they see add little green to it, so a little bit of parsley and that will give me a little bit of green. The pappardelle, like you seen in here, I cooked some fresh pappardelle, and I like to cook the pappardelle a little bit inside the mushroom. So this basically, we're going to have it right inside like that. And we going to have some parmigiana cheese, parmigiana reggiano, but that's for the end, that's to finish the pasta with. We add parmigiana reggiano and we going to ready to plate the pasta. And basically we have to kind of twist the pasta out of the, out of the sauce, the mushroom on the top, so we're gonna have the pasta twisted out, and basically have the mushrooms on the top. And here we, a little bit of truffle oil, parmigiana to finish it. A little parsley. And this is pappardelle con fungi, it's pasta with mushroom sauce, and thank you so much for joining A.J. Black at Il Tesoro, New York City, and have a wonderful day. Bon appetit.

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