This Creamy Mushroom Pasta has the most flavor of any dish I've ever made like this...

hey guys today we're gonna make a mushroom brandy cream sauce pasta this one is super easy and very little amount of ingredients let's get into prepping all those right now [Music] so here's all the ingredients i have one and a half pounds of mushrooms now this is like a special blend from whole foods that i got it was seven dollars you don't need to use this but you know they are nice it makes it'll definitely make it a little bit more of a unique dish feel free to use baby bella or even white butter mushrooms

i cut them to a quarter inch thick also going to use one cup of brandy this is a brandy mushroom cream sauce this is an inexpensive brandy i'm using it's about 18 for this bottle we're going to use one and a quarter cups of heavy cream one pound of spaghetti deco my favorite brand really the only brand i use guys the czecho's good and it's very very uh inexpensive for the quality it provides we're going to use three ounces of tomato paste i have one medium onion that i diced quarter cup of parsley i minced

and about a half a cup of parmigiano-reggiano cheese yeah we're actually going to use parmigiano-reggiano today we're not going to use pecorino all right guys we are going to use the big pan again if you're using a 12-inch pan here it's going to take you forever and i cut those mushrooms purposely a quarter inch thick if you cut them thinner you'd have to probably do three of these worth so it's how much time do you have that's that's the question you gotta ask when you're making any of these recipes we're gonna put this on about

medium heat maybe a four out of ten right have regular olive oil here not extra virgin and my pan is hot so i heated it up for three minutes now it's hot now you can put the oil down [Music] and we'll do the exotic ones first these are trumpet these tiny ones i'm not breaking them up completely [Music] everything else just try to spread them out we got a huge pan here we got a 14 inch pan but we don't want to be here all night so you're going to do the best you can here

we're going to get a little bit of color on these um are they going to be perfect no they're not going to be perfect but they'll be they'll be pretty good and once you get them spread out just leave them alone then you can flip them [Music] what will happen is once they they'll sear they'll resist they'll suck up all the oil and then once they're hot enough they'll release their water the mushrooms just have a lot of water that'll come out you'll see it bubble you start to see it over here a little bit

bubbling and then you can hit them up with salt and pepper whole process to do these if your pan is hot enough probably about anywhere from like six to eight minutes see like that's beautiful brown right there i'm just gonna stir them around encourage them to release more of their water just gonna do a little bit of salt and pepper maybe just a touch smell amazing all right i'm gonna pull these out and i'm gonna do the next two batches tent them with foil off to the side and then we'll get them going i am

going to do three batches here so even with that large pan these one and a half pounds of mushrooms gonna take a while [Music] all right so all the water now has has released from them i'm going to quickly season them up and you know you could do this out of the pan too in your dish didn't take that long maybe 15 to 20 minutes to do all three batches all we're gonna have after one and a half pounds of mushrooms just gonna be that much i like cutting them a little bit wider because it's

you know not as much work to sear them all the other thing is they're a little bit meatier they i kind of like to taste them better try one so good all right put them put the onion in you turn the heat down in the pan to about medium low so get it down to about a three out of ten and your pan's gonna be dry so you're gonna have to add a touch more olive oil that's very typical with when you're cooking mushrooms we're gonna let these onions get soft and translucent they're gonna pick

up some of the color from the remake from the mushrooms in the pan those little little brown bits a little flavor no garlic i've gotta get comments people tell me they're like you hate garlic why do you hate garlic i bet you i have used more garlic in my first 170 videos than anybody on youtube but for a dish like this there's going to be questions saying where's the garlic if you like garlic and you want to add 10 cloves now is the time to do it right after the onions cooked for about three or

four minutes and they get soft do you want to cook your onions ahead add your garlic in let it go for a few more minutes i'm not going to do that but they're getting soft going to take about one more minute and then you can add some spice to this if you want i'm gonna add a little bit of hot red pepper flakes about a quarter teaspoon now we can add the tomato paste in here i'm gonna put in three ounces of paste it's not exactly three ounces it might be two and a half in

fact this is a tomato paste from the last video from the uh vodka chicken parm all right we're gonna fry the paste in the oil for a couple minutes maybe three four or five minutes that's gonna boost the flavor it's gonna just it's just gonna make things taste better now if you you don't have enough oil in the pan here you can put a little bit more i like that two dollars bottle from amazon but it leaks all the time [Music] when you put any alcohol in your pan keep your head away you'll send your

you won't have eyebrows anymore and it's really important that eyebrows now in the year 2022. i'm learning that all the time now from uh from my daughter and my wife here's a cup of brandy i'm going to turn the heat to about medium high get your head back and then put it in [Music] so with your wooden spoon you're going to remove all of those brown bits [Music] the major alcohol smell is going to burn off and then we want the liquid to reduce by about half it's going to be very fast it's going to

be a minute and a half two minutes it's going to go away really quickly it's almost it's almost there okay lowering it down going to go down to about medium to medium low at this point start boiling your pasta your spaghetti because the sauce is gonna be done in a few minutes all right so here's my heavy cream i'm gonna put in one and a quarter cups we're gonna bring this up to a simmer my pasta water is boiling so let's get it in two tablespoons of kosher salt per gallon of water i just i

say it repeatedly that's it that's the ratio that's all you have to remember give it a stir for like the first 30 seconds to a minute once it starts getting soft just so it doesn't stick at all i don't put any oil in the water i never do that the way i wrote this recipe to pasta water was first it doesn't matter i'm putting some of it in here now okay about a cup's worth the the exact amount doesn't really matter because we're going to use more of it when we get our pasta into thin

now this sauce right here is pretty good it already thickened for a while as you can see now i'm going to let it bubble on about a 4 out of 10. let's taste this and let's season it with salt and pepper if we need to that's a good thickness already right there [Music] oh that's so good the brandy delicious i'm going to put in about three quarter teaspoon of salt even though i have the hot red pepper i'm gonna put some black pepper in here i like the black i always like black pepper and cream

sauces [Music] and i know this is my high-end pepper shaker a lot of you guys have been commenting on that too okay so at this point now we got the thickness we want we can lower this to like a two out of ten or you could even just turn it off cook the pasta to one minute less than al dente a little taste [Music] it's about one minute less than al dente you could pull it fairly wet because i already know making this that it's gonna need a little bit of liquid in there [Music] get

my stove out of the way let's toss this all together let's get the mushrooms in too you can put those mushrooms in a minute earlier it doesn't matter all right we're gonna cook this over about medium heat i was on two because i didn't want my sauce to reduce anymore now i'm gonna let it cook i'm gonna let it really grab the pasta [Music] okay got the tongs now which is the better tool for this instead of the spoon the house smells so good right now we did a cherry pepper spread delicious my wife was

in the video with me that one's going to be on patreon which is going to be tomorrow for you guys for the patreon people all right that looks that looks phenomenal give it a taste make sure that your pasta is al dente because it was like about a little bit less than it [Music] good i'm going to turn that off let's get this off the heat and then we're going to put our cheese and our parsley in [Music] got the taste tester what's up buddy you want some cheese on it sure we're instituting a new

rule right now we're going to call it james's so you get zero to ten james's what james do you like this new rule yeah okay is up on the screen i'll read the food i'm not sure if we're gonna have it for this video i'm gonna steal one of those king king trumpets zero to ten how many james's does this get be honest we gotta be honest here we don't want all t we don't want tens yeah we do not want probably like a nine or nine i will take a nine i love mushrooms i

do too i do too special thanks to patreon producers chris whalen steve winitsky paul walter hauser elizabeth shaw joe hardage john andolino kenneth parker matt fisher richard c tom branca mike tamborino matthew amore richard p born vanick matt grampke and alex eckleberry