Download "Creamy Garlic Mushroom Pasta | EASIEST METHOD!"

"videoThumbnail Creamy Garlic Mushroom Pasta | EASIEST METHOD!

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GARLIC MUSHROOM PECORINO CREAM SAUCE

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CUT OFF ANY HARD ENDS ON MUSHROOMS

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SLICE ALL MUSHROOMS INTO QUARTER INCH PIECES

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SLICE 5 CLOVES GARLIC

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THESE ARE ALL PECORINO ROMANO GRATE 1/2 CUP PLUS EXTRA

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LARGE PAN MEDIUM LOW HEAT ADD 2 TBSP OLIVE OIL

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AFTER 2 MINUTES ADD MUSHROOMS AND TURN HEAT TO MEDIUM

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AFTER 5-7 MINUTES THE MUSHROOMS WILL RELEASE THEIR WATER

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BRING WATER TO BOIL AND ADD 2 TBSP KOSHER SALT

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ADD IN THE PECORINO ROMANO AND STIR WELL

Не могу нарадоваться этой еды, она невероятно вкусная! Лучшая французская еда

Не могу нарадоваться этой еды, она невероятно вкусная! Лучшая французская еда

Channel: Dozus Cook

pre-made pouches filling sealing machine automatic with 14 heads scales weighing system | 파우치 충전 기계

pre-made pouches filling sealing machine automatic with 14 heads scales weighing system | 파우치 충전 기계

Channel: Jack Du

Chicken and Sausage Jambalaya - EASY One Pot Dinner

Chicken and Sausage Jambalaya - EASY One Pot Dinner

Channel: Sip and Feast

奶油蘑菇酱配方

奶油蘑菇酱配方

garlic mushroom pasta

creamy garlic mushroom pasta

mushroom cream sauce

pecorino cream sauce

garlic and mushrooms

sip and feast

jim delmage

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today i'm sure you make a creamy garlic

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mushroom sauce with pecorino romano

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cheese

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clean your mushrooms with a damp rag

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then cut off that

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little end

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that tends to be hard

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slice the mushrooms up into about a

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quarter inch maybe three sixteenths of

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an inch thick

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slice the garlic up

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you could also mince it

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remove the stems from your parsley

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and then

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mince a couple tablespoons

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here i have a couple versions of

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pecorino romano cheese any of them are

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fine

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just grate up about a half a cup you'll

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need a little bit more for later too

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this is a real quick one so i recommend

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that you get your pasta going right when

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you have your mushrooms done here the

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mushrooms they're ready to go they're

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gonna sear up quickly

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keto large pan to medium well add a

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couple tablespoons of olive oil and add

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the sliced garlic

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after sauteing that garlic for a couple

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minutes add in the mushrooms and turn

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heat to medium to medium-high

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after about five to seven minutes the

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mushrooms will start to release their

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water and then they will start to brown

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more in the pan

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[Music]

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once that water releases from the

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mushrooms and the mushrooms are brown

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season with a half a teaspoon of salt

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and about a quarter teaspoon of black

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pepper

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bring a large pot of water to boil and

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add two tablespoons of kosher salt

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add the pasta to the pot and stir it

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well so it does not stick

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i'm using fettuccine tonight for this

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one this is papadeli

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and this is the one that uh this is the

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one that's on my website i use poppadeli

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for the picture and i honestly think

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fettuccine might be better so if you

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can't find papadely use fettuccine use

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whatever you like you can use a short

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pasta too it really doesn't matter for a

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heavy sauce normally you want to use a

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heavy thick pasta pasta shape does play

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a does play an important role this is a

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heavy sauce we want a heavy pasta

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you just you just get in there you grab

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it you know you get your hands well

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too hard right now

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you should go to this japanese

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restaurant it was the best japanese

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restaurant in

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long island where i'm from they just

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closed down we don't know what happened

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we don't know what happened something

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happened to the wife it was a husband

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and wife he was an amazing chef and he

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had hands of

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just like you know those chef hands he

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would like put his hands in

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like frying oil and just grab whatever

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and uh just amazing the more you cook

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pasta

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more easily you'll be able to just take

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a tong and grab it right away and test

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it

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all right so i'm gonna put a couple cups

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of

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not a couple cups i'm gonna put a couple

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ladles which is gonna be less than one

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cup of pasta water in here with the

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mushrooms and i turn the heat to medium

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i'm doing this about three minutes prior

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to the pasta being finished so then i

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can pull the pasta out and toss it right

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in the sauce i'm using a half a pound of

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pasta so the full recipe calls for a

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full pound so everything i'm doing is

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reduced by half i'm using a half a cup

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of cream right now the written recipe

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has a full copper cream

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add a half a cup of cream to the pan and

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cook over medium low heat

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add in the half a cup of pecorino romano

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cheese and stir to incorporate

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pasta's almost done

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this is a little bit loose right now may

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add a little bit more cheese

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[Music]

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the pasta is al dente and i'm gonna let

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it cook in the mushroom cream sauce for

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about a minute to two minutes test your

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pasta if it starts to be if it's start

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if it's cooked all the way you gotta

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turn the heat off you got to serve

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but this is pretty hard right now so

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but i can allow it to cook for a minute

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or two in this sauce right now if it's

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too wet at the end right here i'm going

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to add a little bit more cheese and if

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you have a sauce that's too thick you

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take a little bit of pasta water that's

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why you always save your pasta water and

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you just add a little bit

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i'm turning my heat off right now this

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is pretty much how i want it it looks a

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little wet but by the time you get your

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family down and everything it's going to

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stiffen up dramatically

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you really can't mess this one up

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because you have your pasta water and

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you have your cheese you can make it

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thicker or

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looser at any time you want the only

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thing you want to do now before you

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serve it is just taste it

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my heat is off completely

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it's basically a cross between

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fettuccine alfredo and caccio pepe

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because normally fettuccine alfredo uses

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parmesan reggiano this one i'm using

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pecorino romano pecorino romano cream

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sauce but i'm using you know cream and

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stuff that you wouldn't use in cachio

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pepe

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that's phenomenal right now all right

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phenomenal

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you see that how it's stiffening up

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see that a little bit of salt and a

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little bit of pepper

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i appreciate you watching and i will see

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you next time

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[Music]

Description:

Who doesn't love garlic and mushrooms? This creamy garlic mushroom pasta is a super easy and quick recipe to make for a delicious weeknight meal. Lots of sliced garlic and mushrooms flavor the Pecorino Romano cream sauce to make the ultimate comforting pasta dish. Any substantial pasta like fettuccine, pappardelle, or rigatoni can be used. I hope you enjoy this garlic mushroom cream sauce pasta recipe! MORE QUICK PASTA RECIPES: https://www.youtube.com/playlist?list=PL0QyikC1o6v0XnkRTHroEMJApyHOBWimP SUPPORT ON PATREON: https://www.patreon.com/sipandfeast MY AMAZON STORE (This is an affiliate link) https://www.amazon.com/shop/sipandfeast FULL PRINT RECIPE HERE: https://www.sipandfeast.com/garlic-mushroom-pasta/ INSTAGRAM: https://www.facebook.com/unsupportedbrowser Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.

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