I want to say thank you to Mr. Ramsay for this recipe. I am currently unemployed and cannot buy much meat. I had pasta in the cupboard and mushroom in the fridge, therefore for £1.67 I bought cream and leeks (had garlic, but couldn't find Tarragon as small village in Devon) I cooked this to instructions and it was filling and made me feel wonderful. Thank you.
Kitchen Nightmares hi. Does gordan Ramsey like smoking marijuana. He seems like the type to lol. I just imagine him like at home like smoking a big ass joint and like making pot brownies . Like I feel like he did when he was younger ? But know he is grown up and don't anymore . Yo tell him that he is a good person and I think that. Here is a poem I wrote . I felt my hands on my lips . I licked my fingers then I killed myself. I am a not a fucking person . I AM A EXPERIENCE. When I walk into a room no one needs to see or hear or physically feel me. They just feel my energy .
I made this 2 times, and its the best Pasta dish I have ever cooked! I have to tell you guys that I am a massive fan of Gordon, and I think his recipes are by far the best! His cooking has never failed in my kitchen, and I have only had 1 dish that I didn't like (Beef wellington) but I think that's because its a little bit of a acquired taste, but it still turned out fantastic as others who ate it really enjoyed it. Mr. Ramsay, out of all the chefs you are buy far the one I trust with recreating your recipes. I also want to say that this works brilliant with Egg pasta, as it gives a nice richness to the already rich sauce. Its got a sweetness and creaminess and is the fastest sauce to make with so much flavor. I also made this sauce for a lasagna instead of beshemal I used this and just reduced it a bit more to make it vary vary thick, no beef meat. 3 layers of sauce and a topping of parmesan and a vary small amount of pancetta as a garnish one it was cooked it makes a nice thin lasagna and brilliant with a light salad. Gordon Ramsay made me like cooking, I now have a interest in something I never did. Thanks mate.
I was head chef for 2 years and have 7 years experience in the hospitality industry. Not working in that field anymore, but I cook at home. Ramsay always inspires me to cook and to keep trying and experimenting. Awesome!
"Add a couple table spoons of cream" and proceeds to dump half the tub LOL Im telling you. That's not a couple table spoons. That's a couple of Gordon table spoons.
Easy meal in 20 minutes. I’ve made this twice now. The 1st time I followed Ramsay’s instructions exactly and it was good, but not great (thin sauce/over-cooked noodles.) Tonight I tripled the mushrooms (24 oz), doubled the leeks (2), and quadrupled the broth (32 oz.) Cooked No-Boil lasagna noodles right in the sauce for 3-5 mins. Came out perfectly al dente with the extra bonus of thickening the sauce. Also, use sour cream (4 oz), not regular cream, to finish the sauce after you take out the noodles. Don’t skip the tarragon (1-2 TBSP, excellent flavor profile) or grilled bread (for sopping up ever last drop of sauce.)
Thanks Chef Ramsay for this recipe. I just made it and love the way the tarragon compliments the leaks and mushrooms. Simple, but delicious and yet another example that fresh ingredients always trump the more complicated dishes that go overboard with ingredients.
I don't even cook -- I suck at cooking ramen noodles, but damn if I don't love watching Ramsay's cooking tutorials. It's like being taught to fish by my dad all over again, but with cooking food. You're the man, Chef Ramsay.
"First off, fingers, one in front, two behind..." Thanks Gordy, I'll be sure to try that later with my girlfriend. Two in front, one behind. Just a starter, switch it up after.
Absolutely fail proof. I was able to make this meal in under 30 minutes my entire family loved it. I will have to stay there is a reason why you are the best chef in the world. If you are able to take someone like me with no experience whatsoever in the kitchen and make something so beautiful and delicious there is no doubt in my mind you are the best. Does your New York and Las Vegas restaurants also are absolutely delicious I just wanted to let you know I came in mid year to both I was blown away. Thank you for this opportunity to be able to learn some of your personal recipes be able to teach these are my children and more. Thank you again
I couldn't find a recipe for this on Gordon Ramsay's website. But I followed the video and made this tonight, guessing what what the quantities should be. Used pappardelle pasta. I more or less doubled what Gordon seemed to be making, since I had to cook 500g pasta for the family. After I made the sauce, it tasted a bit bland, so I added a handful of parmesan cheese. I really liked it then. After mixing the pasta into the sauce, I also added some pasta cooking water to loosen the sauce - it was a bit gluggy. This is the recipe I came up with: 500g pappardelle pasta 1/3 c olive oil 1kg mushrooms, trimmed and sliced salt and pepper 2 cl garlic, chopped 2 fat leeks, quartered lengthwise, rinsed and sliced 2 c chicken stock 300 mL heavy cream thyme, parsley or basil, chopped a handful of shredded parmesan cheese • Bring a large pot of salted water to the boil for the pasta. • In a large frying pan, heat some of the oil on high heat and add half the mushrooms. Sprinkle with salt and pepper and saute for 2 mins. • Add half the garlic and saute. The mushrooms will release liquid, then soak it up again. • When the mushrooms are cooked and their liquid is gone, remove to a bowl. • Repeat with the other half of the mushrooms. • Remove to the bowl with the first batch of mushrooms. • Put the last of the oil to the pan, adding a little more if necessary. Add the leek and saute for 6-8 minutes until the leek is soft and colouring. • Put the pasta in to boil. • Add the chicken stock to the pan with the leeks and bring it to the boil. Boil for about 5 minutes until it reduces to half of its volume. • Add the cream and the herb and cook on low heat for about 2-3 minutes. • Return the mushrooms to the pan. Mix well. • When the pasta is cooked, drain it, reserving some of the pasta cooking water. • Put the cooked pasta in a big pot, add the sauce and parmesan cheese, and stir, so the pasta gets coated with the sauce. • Add some pasta cooking water to loosen (about 1/3 of a mugful). I think this would be good with chicken added. And poaching the chicken would make the stock for the recipe.
Just made this and it was delicious! I made two small adjustments. deglazed the pan with white wine then cooked that off and added chicken stock. I also added a wee bit less stock so I could add pasta water as a fantastic binder. Insanely delicious and fresh not heavy despite the cream.
I made a veganized version of this recipe tonight, subbed the chicken stock for vegetable stock, and the cream for Oatly vegan cream. It was absolutely delicious, the leek and mushrooms went very well with the fresh terragon, and the garlic bruschetta turned out amazing. In addition to rubbing it with the garlic, I added the garlic to the pan with olive oil while frying the bread, for that extra garlicky goodness. My gf loved it too
1. Put the water on to boil. 2. Meanwhile heat olive oil in a frying pan, add sliced mushrooms and toss for 10 seconds. 3. Add 1 large minced garlic clove, then add quartered leeks and cook all the water out of the leeks. 4. Add chicken stock and cook until reduced by half. 5. Drop lasagna sheets into boiling water. 6. Turn the heat down and add 2 tbsp cream. Bring it back to a boil and let it simmer for 3-4 minutes. 7. Turn the burner down again and pull the pasta sheets out and lay them into the sauce. Turn the heat off and let the pasta absorb the sauce. 8. Add fresh tarragon. 9. Butter a couple pieces of bruschetta and rub a garlic cloves over them. Heat olive oil in a frying pan and toast the bread. And serve with pasta.
Made this for dinner tonight, it was amazing and affordable. We did ours with linguine and dried tarragon. Highly recommended if you don't cook much, not a tough recipe at all. Thanks Chef Ramsay!
I just made this and substituted with dried tarragon. And bc I am a vegan, I substituted with cashew cream. And this dish was superb, superb, and superb. Thank you Gordon!
Me too! It was awesome. Cashews, a pinch of nutritional yeast and some starchy pasta water in the blender. I was hoping the cashew flavour wouldn't morph the gentle taragon and leek vibes too much but it complimented it instead!
I used to hate mushrooms as a kid but then I grew up. On the flipside, I used to love lamb chops as a kid and I hate them now. It's funny how tastes change.
I've always liked cooking but it wasn't until recently I had access to the free cash to go out and buy ingredients and fuck around and have fun again. I dropped out of college after bout of depression and found a job, but recently I've been watching all these videos and almost been inspired to look into a culinary school. In the meantime, though, I like getting together with friends and cooking. I do have a vegetarian friend, though. What kind of vegetable stock would you recommend to substitute for the chicken stock if I was going to make this as a vegetarian dish?
tried this. recommend cutting up 2 chicken thighs to preferred size and browning them in the pan first. not the same without meat. chicken, mushroom and leek go together brilliantly. also added more garlic and half a red onion to make it more flavoursome and healthy. also found it to be a bit bland, so added sea salt, and chilli flakes for a bit of kick. accidentally used the whole 500ml cream though, but reduced it down and it tasted quite wonderful! first time using tarragon, it really does give it a special flavour, just dont use too much.
This is really good. It has an earthy flavor to it that I wasn't expecting, but I haven't really cooked with tarragon before. It was a refreshing change from what I usually make. Thanks, Ramsey.
I added Cajun seasoning, creole seasoning, red pepper flakes, black pepper, and a squeeze of half a lemon into mine and a little bit of cornstarch to thicken the sauce and it’s abbbbbsolutely amazing! I have done it with mini bow tie and mini penne pasta and each one is great!
I've used alot of what you teach and added my own twist to burgers. I now cook at home and sell to about 40 businesses a week for company lunches Id say I've perfected the red onion, Worcestershire and dijon burger.
so i just made this ten minutes ago...the only things i did differently - i added a chkn stock cube + some H2O (essentially the same as adding stock), sprinkled some black pepper on top, and omitted the bread (totally unnecessary and would make a rich enough dish too heavy). Verdict - the kids hated it, and I enjoyed it. Simple flavours, quick and easy, and very filling. Definitely for adults though, it doesnt have kid appeal. Thanks GR.
If someone would serve that to Gordon on Hell's Kitchen, he would probably say that it looks like vomit on a plate. Visually I expect more from Gordon tbh.
Thank you Chef for this quick and delicious Recipe! Have made it twice and it was quite the meal... Will make it again this Friday to bring in the weekend🥰
He is the best chef ever, i like his cooking. Hes also very hot headed n swears a lot. but hes still the best. I have to try some of his delicious recipes very soon. Thanks for sharing Gorden.
This dish is DELICIOUS... It's one of his recipes that I make all the time. Although I like adding a couple strips of bacon and using farfalle instead of the lasagna sheets..
*"A couple tablespoons of heavy cream"* -- Dumps an entire container into pan... *"A little bit of olive oil"* -- Drizzles a cup of olive oil into pan... 😅😂😂
Im an apprentice chef. Just started watching Ramsey's channel (This is the first video that caught my eye) Just here to say that I have learnt so much technique by watching the one video. Especially moving the pan side to side to stop the pasta sticking. Thats something that I may have to experiment with. Whether or not it will work for the type of pasta I like to cook. Now to binge watch all other videos and become the best Australian Chef ever.
Must've been the detail Marco Pierre capitalized on to make young Gordy cry. Singling him out from the other chefs. Telling Gordy he was a freak. Hahaha.
To anyone that hasn’t made their own garlic bread before; This is not the garlic bread you’ve eaten and enjoyed. To make that you have to add butter and not olive oil. The butter is basically 50% of what makes it amazing.
Xavier Jones Lol, I'M a nerd?! Thats a fucking compliment. I wish i was as smart as a nerd. But wow, you can judge me through a computer screen, off of one comment i made about playing a game?! You're just fucking ignorant yo.
It has two definitions... the first one doesn't apply, cuz i have social skills... and the second one doesn't apply because I'm not "a single minded expert in a technological field"... sooooooooooo, dafuq are you talking about.
Chef, this is fabulous! I’ve been doing it now for a little while & doctoring with shallots & leaks. However, we added lobster and shrimp and it took it to a whole different level. Your the best!
I love to make pasta with fresh and delicious mushrooms. Actually I just made a video recipe for a mushroom pasta with a homemade tomato sauce last weekend.
I dun even make half the things that he's showing us. I just watch it as ASMR because his cooking skills and voice is calming.and entertainnig at the same time. Ramsay is a cooking babe.
I just made it and eating it now, I added black pepper and sausage without the skin in little pieces while cooking the mushrooms, some Parmesan cheese, I must say it is very good
That's not a couple of tablespoons of cream, that's half or more of a bloody cup! I never really get why cookbooks etc say "2 tbsp" when most of the time it requires more.
more calories doesn't necessarily mean that its unhealthy. if anything the cream is considered unhealthy because of how much fat it contains. Just dont eat too much and you should be good.
Just wanted to thank you very much for posting these videos up. They're really helpful, inspiring and the food look so darn gorgeous. I've been admiring you like crazy recently because of your love and passion towards food and cooking that are apparent. Thank you so much!
italian here, did gordon really just boil a lasagna sheet why not use some tagliatelle which is pretty much the same but smaller and is actually used boiled? as he said, usually lasagnas are not used like that lol they're way too big you'd end up cutting them, tagliatelle are the same but already cut so yeah. Never seen lasagna used that way. Oh well, creative i guess, tagliatelle could be better imo. gg wp
The Holy Trinity = bell peppers, onions, celery. Mire Poix = 50pct onion 25 and 25 of celery / carrot. What are we gonna call mushrooms, leeks and tarrgon? It deserves a name.
made this just now. I used pulse pasta (made with lentils and other seeds), beef stock, no tarragon but still taste good. Amazingly no need salt but tastes really good. I know it’s good because my teenage niece would finish the dish. you know how picky teenagers are.
Just made that dish using couple substitutes: spaghetti instead of lasagne sheets, dried thyme instead of tarragon, water instead of chicken stock and sour cream instead of cream. I simply added couple tablespoons of hot juice from mushrooms and leek to sour cream to avoid splitting when adding it to the pan. I gotta say, it was delicious. Thanks Gordon for the idea :)
Have made this. Used dried Tarragon but the main point is that unlike so many of his (and lets face it probably every other "professional chef"), it doesn't feature ingredients that the "lay" person could be hard stretched to get their hands on. It's mega simple to prepare and cook and costs very little to actually buy the stuff. AND - it tastes spectacular (and I've a 16 year old fussy daughter who utterly loved it). You don't have to waste time with the bread bruschetta - any bread will work really, even a simple bagette.
I made this so delightfully without wheat and dairy. Found some thick fettuccine made from a combo of brown rice, tapioca, and potato starches and dropped some thick coconut cream. Beautiful.
Everyday ingredients? We cook quite a lot in my household but ever since I've started to watch Gordon's videos I have to take an extensive trip to every grocery in town just to find everything, and most of the time I have to substitute certain ingredients for similar ones or the next best thing. The struggle is real.
Just made it for dinner- a full deep pan. 10 minutes and it's gone, my husband took 3 helpings and kept stealing bites from the pan. I'm shocked something so basic can be THIS good.
I just made this for lunch, absolutely perfect. Didnt have any leeks or mushrooms or pasta so i just ordered a pizza. Beautiful.
You're fuckin funny
At least you had the tarragon :D
Richard Tan Hahahah wtf
Best comment ever, lol.
Mike Hunt But why
"A touch of olive oil"
OPEN THE FLOODGATES
LMFAO
thanks for making my day
fuck me I laughed. thanks for that
omg my sides hurt :'D
Haha, basically.
a couple of tablespoons of cream.............
I want to say thank you to Mr. Ramsay for this recipe. I am currently unemployed and cannot buy much meat. I had pasta in the cupboard and mushroom in the fridge, therefore for £1.67 I bought cream and leeks (had garlic, but couldn't find Tarragon as small village in Devon) I cooked this to instructions and it was filling and made me feel wonderful. Thank you.
Hope you're doing good now.
I hope you’re better now.
Hope you found a job and are living comfortably : )
Zino PlayzHD what if hes a criminal?
@@razerultoroptimusmaximus8609 Wtf man?
“A touch of olive oil”
Drills the Middle East
😂😂😂😂😂😂😂😂
Touch of OIL
USA: "SYRIA NEED DEMOCRACY"😅
Ok, this comment made me laugh 😆
LOL
I’ve been saying that for years, they always say a touch of olive oil yet it’s like they don’t know when to quit 😂
Looks delicious chef.
Kitchen Nightmares Bet Nino would love it.
Kitchen Nightmares B.....But how?
pedro gabriel figueiredo garcia Pretty sure the same people run all of his CZcams channels.
Kitchen Nightmares hi. Does gordan Ramsey like smoking marijuana. He seems like the type to lol. I just imagine him like at home like smoking a big ass joint and like making pot brownies . Like I feel like he did when he was younger ? But know he is grown up and don't anymore . Yo tell him that he is a good person and I think that.
Here is a poem I wrote .
I felt my hands on my lips .
I licked my fingers then I killed myself.
I am a not a fucking person . I AM A EXPERIENCE. When I walk into a room no one needs to see or hear or physically feel me. They just feel my energy .
stfu
Who else started on one of his videos and has now watched about 10? And also noticed their stomachs grumbling while doing so?
im stuck in a never ending loop of his videos! plz send help!
Watch them while eating, it's ten times better 😄
Jason Pellegren INDEEED
Fae Ysabelle Andal I eat while watching them lmao
thats me the past hour lol.. literally this. exactly what you edscrobed xd
I made this 2 times, and its the best Pasta dish I have ever cooked! I have to tell you guys that I am a massive fan of Gordon, and I think his recipes are by far the best! His cooking has never failed in my kitchen, and I have only had 1 dish that I didn't like (Beef wellington) but I think that's because its a little bit of a acquired taste, but it still turned out fantastic as others who ate it really enjoyed it.
Mr. Ramsay, out of all the chefs you are buy far the one I trust with recreating your recipes.
I also want to say that this works brilliant with Egg pasta, as it gives a nice richness to the already rich sauce. Its got a sweetness and creaminess and is the fastest sauce to make with so much flavor.
I also made this sauce for a lasagna instead of beshemal I used this and just reduced it a bit more to make it vary vary thick, no beef meat. 3 layers of sauce and a topping of parmesan and a vary small amount of pancetta as a garnish one it was cooked it makes a nice thin lasagna and brilliant with a light salad.
Gordon Ramsay made me like cooking, I now have a interest in something I never did. Thanks mate.
sometimes he uses hard to find ingredients, which I dislike, but this dish is both easy to make and delicious. Will be making this again for sure.
I've him his small videos to point and his recipes
SilverWolf There's almost always alternatives to the ingredients - just gotta be a little creative, or even ask here or Google it :)
@@mikehunt4607 yes! You get it! I thought I was the only one who enjoys the taste of asshole. Besties and a bromance for sure!
Good idea to use this recipe for a Beshemal sauce -lasagna swap
I was head chef for 2 years and have 7 years experience in the hospitality industry. Not working in that field anymore, but I cook at home. Ramsay always inspires me to cook and to keep trying and experimenting. Awesome!
He doesn't simply make food he fucking makes love with food
I love you man you're so passionate about what you do
What if I dont have a F A T clove of garlic
2 standard, 3 small
Then use a *THICC* one
@@bruhmoment1835 thanks
Use an onion, or add chives at the end or spring onion etc. Leeks have an onion taste anyway
Call that clove fat it will get depressed and will become one
You r my idol I'm 13 and when I'm in Mexico I'm starting to host little dinner party's with people and you give me confidence
Rose Ankley Great, keep working hard.
Holy crap!! He responded to you! That's awesome!!
Well ya that pretty cool ;)
Marqus Nuffsaid I bet its matilda replying, hehehe
Rose Ankley Keep it up!
"Add a couple table spoons of cream" and proceeds to dump half the tub LOL Im telling you. That's not a couple table spoons. That's a couple of Gordon table spoons.
It's like when he says, "Just a touch of olive oil" and pours 1/4 of the bottle in.
Queen of Thorns LOOOOL exactly! He has his own form of measurements
couple of donkey spoons
Gordon spoons*
I thought I was the only one that saw that:((.
Why do all of these videos end with my pants around my ankles?
Kenny Tee are you assuming my gender...?!
I can relate.I have an extreme tarragon fetish.Sadly,it's the one kind of online porn that's unavailable.I'm an oppressed minority.
U seriously need professional help bro
Kenny Tee jesus😂😂
Fucking wanker
"couple tablespoons" *pours in 1-2 cups*
lmao
Well... the more, the better right?
"Couple tablespoons of cream"
- Adds a whole cow.
I was just about to say something... but you have to give Gordon extra style points for that move.
dude, i nver realize it untill u said it.. demn so funny.. tq for remind us..
Easy meal in 20 minutes. I’ve made this twice now. The 1st time I followed Ramsay’s instructions exactly and it was good, but not great (thin sauce/over-cooked noodles.) Tonight I tripled the mushrooms (24 oz), doubled the leeks (2), and quadrupled the broth (32 oz.) Cooked No-Boil lasagna noodles right in the sauce for 3-5 mins. Came out perfectly al dente with the extra bonus of thickening the sauce. Also, use sour cream (4 oz), not regular cream, to finish the sauce after you take out the noodles. Don’t skip the tarragon (1-2 TBSP, excellent flavor profile) or grilled bread (for sopping up ever last drop of sauce.)
Thanks Chef Ramsay for this recipe. I just made it and love the way the tarragon compliments the leaks and mushrooms. Simple, but delicious and yet another example that fresh ingredients always trump the more complicated dishes that go overboard with ingredients.
Gordon Ramsay pisses olive oil.
he vomits salt ajnd pepper
He farts garlic
He menstruates marinara
He sweats white vinegar
He spits soy sauce
Me : would you like some tea?
Gordon :yes but with a drizzle of olive oil.
I don't even cook -- I suck at cooking ramen noodles, but damn if I don't love watching Ramsay's cooking tutorials. It's like being taught to fish by my dad all over again, but with cooking food.
You're the man, Chef Ramsay.
I did my first pan toss today and I was like
"omg I did it :D"
+Christmas Crustacean you tosser.
+Armored mecha racist
+Adam J homophobic
rick peener I'm reporting you to the Rainbow Unicorn Association
I just did my 4,879th pan toss today and I realized, I can't do it.
"First off, fingers, one in front, two behind..."
Thanks Gordy, I'll be sure to try that later with my girlfriend. Two in front, one behind. Just a starter, switch it up after.
Don't forget the up and down too, follow the instructions you donkey
VAD6909 Hahahahahahaha lol
Michael Kawamura it is raw you donut
In Gordon’s kitchen, they call this technique “the shocker.”
VAD6909. I’ve got a few fingers to spare if she’s not happy 10 actually give us a ring ***
Absolutely fail proof. I was able to make this meal in under 30 minutes my entire family loved it. I will have to stay there is a reason why you are the best chef in the world. If you are able to take someone like me with no experience whatsoever in the kitchen and make something so beautiful and delicious there is no doubt in my mind you are the best. Does your New York and Las Vegas restaurants also are absolutely delicious I just wanted to let you know I came in mid year to both I was blown away. Thank you for this opportunity to be able to learn some of your personal recipes be able to teach these are my children and more. Thank you again
He's so talented and the best part is that you can tell he enjoys teaching others how to cook, I love it!
WHERE'S THE LAMB SAUCE?!
'Add a couple of tablespoons of cream' *adds half of the cup*
+Chris Patrick Gordon's "touches" of things are always like 3 TBSPs
Brits measurement levels of dairy sources high in fat content are aggressively disproportionate.
This is the best simple pasta dish I have ever had. Cannot get enough of this. I make this at least twice a month.
You're my inspiration and why i'm here in culinary school. It's such a joy to cook, and i cannot wait to try this recipe. Thank you
I can't be the only person who looked at their fingers and tried to put one in front and two behind?
Nope
I did this.
I DID
Zebak darn you double jointed fingers!!
Zebak i did 😶
7 months pregnant and hungry. I should know better than to marathon Ramsay in this state... Think I'll watch the Sticky Ribs again after this. :D
Happy birthing!!!
Happy birthing!!!!! Whats the name of the lil boy or girl? ❤️
3 years down the line, I'm 8 and a half months pregnant and still doing the same 🤦🏽♀️
Gordon:Finely chop a fat clove of garlic.
Garlic: :(
I couldn't find a recipe for this on Gordon Ramsay's website. But I followed the video and made this tonight, guessing what what the quantities should be. Used pappardelle pasta.
I more or less doubled what Gordon seemed to be making, since I had to cook 500g pasta for the family.
After I made the sauce, it tasted a bit bland, so I added a handful of parmesan cheese. I really liked it then. After mixing the pasta into the sauce, I also added some pasta cooking water to loosen the sauce - it was a bit gluggy.
This is the recipe I came up with:
500g pappardelle pasta
1/3 c olive oil
1kg mushrooms, trimmed and sliced
salt and pepper
2 cl garlic, chopped
2 fat leeks, quartered lengthwise, rinsed and sliced
2 c chicken stock
300 mL heavy cream
thyme, parsley or basil, chopped
a handful of shredded parmesan cheese
• Bring a large pot of salted water to the boil for the pasta.
• In a large frying pan, heat some of the oil on high heat and add half the mushrooms. Sprinkle with salt and pepper and saute for 2 mins.
• Add half the garlic and saute. The mushrooms will release liquid, then soak it up again.
• When the mushrooms are cooked and their liquid is gone, remove to a bowl.
• Repeat with the other half of the mushrooms.
• Remove to the bowl with the first batch of mushrooms.
• Put the last of the oil to the pan, adding a little more if necessary. Add the leek and saute for 6-8 minutes until the leek is soft and colouring.
• Put the pasta in to boil.
• Add the chicken stock to the pan with the leeks and bring it to the boil. Boil for about 5 minutes until it reduces to half of its volume.
• Add the cream and the herb and cook on low heat for about 2-3 minutes.
• Return the mushrooms to the pan. Mix well.
• When the pasta is cooked, drain it, reserving some of the pasta cooking water.
• Put the cooked pasta in a big pot, add the sauce and parmesan cheese, and stir, so the pasta gets coated with the sauce.
• Add some pasta cooking water to loosen (about 1/3 of a mugful).
I think this would be good with chicken added. And poaching the chicken would make the stock for the recipe.
Just made this and it was delicious! I made two small adjustments. deglazed the pan with white wine then cooked that off and added chicken stock. I also added a wee bit less stock so I could add pasta water as a fantastic binder. Insanely delicious and fresh not heavy despite the cream.
My god, those are both great ideas, I'm definitely doing that as well - thanks, man!
I just made this, but started off with some diced pancetta before the mushrooms. Highly recommend.
Ohh good suggestion!
I was wondering about the protein element as well
i will do that!
very good option for vegetarians
And about 50ml prosecco ;´-)
I made a veganized version of this recipe tonight, subbed the chicken stock for vegetable stock, and the cream for Oatly vegan cream.
It was absolutely delicious, the leek and mushrooms went very well with the fresh terragon, and the garlic bruschetta turned out amazing.
In addition to rubbing it with the garlic, I added the garlic to the pan with olive oil while frying the bread, for that extra garlicky goodness.
My gf loved it too
1. Put the water on to boil.
2. Meanwhile heat olive oil in a frying pan, add sliced mushrooms and toss for 10 seconds.
3. Add 1 large minced garlic clove, then add quartered leeks and cook all the water out of the leeks.
4. Add chicken stock and cook until reduced by half.
5. Drop lasagna sheets into boiling water.
6. Turn the heat down and add 2 tbsp cream. Bring it back to a boil and let it simmer for 3-4 minutes.
7. Turn the burner down again and pull the pasta sheets out and lay them into the sauce. Turn the heat off and let the pasta absorb the sauce.
8. Add fresh tarragon.
9. Butter a couple pieces of bruschetta and rub a garlic cloves over them. Heat olive oil in a frying pan and toast the bread. And serve with pasta.
Easy and inexpensive! My kind of meal!
youre so underratee dude
I'm so amazed how simple it was. And also by how much care he put into it
Made this for dinner tonight, it was amazing and affordable. We did ours with linguine and dried tarragon. Highly recommended if you don't cook much, not a tough recipe at all. Thanks Chef Ramsay!
Do you think you could use crème fraîche instead of cream?
2:25 that's one of the worst noises i have ever heard
Like nails on a chalkboard
You forgot to season the olive oil
I just made this and substituted with dried tarragon. And bc I am a vegan, I substituted with cashew cream. And this dish was superb, superb, and superb. Thank you Gordon!
Me too! It was awesome. Cashews, a pinch of nutritional yeast and some starchy pasta water in the blender. I was hoping the cashew flavour wouldn't morph the gentle taragon and leek vibes too much but it complimented it instead!
I think Gordon is the only person in the world who could get me to eat mushrooms. I hate them but the way he cooks them makes me hungry.
how can you hate mushrooms :P
PVPguidesPVP I don't like the taste. Plus it's not mandatory for me to like mushrooms.
Marqus Nuffsaid Well true, At first I hated them but I ate them in a pasta dish and started loving them :P I put them through alot of things now.
Mushrooms are amazing. So juicy and yum. My younger brother hates them though lol
I used to hate mushrooms as a kid but then I grew up. On the flipside, I used to love lamb chops as a kid and I hate them now. It's funny how tastes change.
People call him crazy I call him a culinary genius! He can make such dishes that don't require much but with technique and knowledge become so tasty!
I've always liked cooking but it wasn't until recently I had access to the free cash to go out and buy ingredients and fuck around and have fun again. I dropped out of college after bout of depression and found a job, but recently I've been watching all these videos and almost been inspired to look into a culinary school.
In the meantime, though, I like getting together with friends and cooking.
I do have a vegetarian friend, though. What kind of vegetable stock would you recommend to substitute for the chicken stock if I was going to make this as a vegetarian dish?
Good for you mate!
***** Vegetable stock. Maybe white wine
tried this. recommend cutting up 2 chicken thighs to preferred size and browning them in the pan first. not the same without meat. chicken, mushroom and leek go together brilliantly. also added more garlic and half a red onion to make it more flavoursome and healthy. also found it to be a bit bland, so added sea salt, and chilli flakes for a bit of kick.
accidentally used the whole 500ml cream though, but reduced it down and it tasted quite wonderful! first time using tarragon, it really does give it a special flavour, just dont use too much.
if you read this Gordon, am i committing sacrilege?
This is really good. It has an earthy flavor to it that I wasn't expecting, but I haven't really cooked with tarragon before. It was a refreshing change from what I usually make. Thanks, Ramsey.
I added Cajun seasoning, creole seasoning, red pepper flakes, black pepper, and a squeeze of half a lemon into mine and a little bit of cornstarch to thicken the sauce and it’s abbbbbsolutely amazing! I have done it with mini bow tie and mini penne pasta and each one is great!
I've used alot of what you teach and added my own twist to burgers. I now cook at home and sell to about 40 businesses a week for company lunches Id say I've perfected the red onion, Worcestershire and dijon burger.
Im fasting right now.. its a huge mistake watching these video.. but i cant stop
Same lol. Big mistake
"Bring the heat down and add cream, then add the tarragon and bring the heat down" The heat must have been higher than Snoop to be brought down twice!
+Ethan R I totally agree.. Sadly I couldn't come with something better
so i just made this ten minutes ago...the only things i did differently - i added a chkn stock cube + some H2O (essentially the same as adding stock), sprinkled some black pepper on top, and omitted the bread (totally unnecessary and would make a rich enough dish too heavy). Verdict - the kids hated it, and I enjoyed it. Simple flavours, quick and easy, and very filling. Definitely for adults though, it doesnt have kid appeal. Thanks GR.
The bread does the opposite of making the dish "too heavy" ...wtf. And yeah kids and mushrooms aren't gonna work.
"Add a couple table spoons of cream" .....*Pours in half a gallon of cream*
Anyone classically trained in french cuisine will confirm that measurement do NOT apply to cream ;)
One of my fave recipes Gordon has put up. I personally also add some pancetta, which works amazingly well with the mushroom/leek/cream sauce
If someone would serve that to Gordon on Hell's Kitchen, he would probably say that it looks like vomit on a plate.
Visually I expect more from Gordon tbh.
Its meant to be a DIY cooking at home sort of thing, not something from a competing chef.
I think this was from a show on how to make quick dishes. Not restaurant quality stuff
I have made this so many times , it's DELICIOUS !!! If you want to amaze people with something simple as making pasta this takes it to a new level !
Thank you Chef for this quick and delicious
Recipe! Have made it twice and it was quite the meal... Will make it again this Friday to bring in the weekend🥰
He is the best chef ever, i like his cooking. Hes also very hot headed n swears a lot. but hes still the best. I have to try some of his delicious recipes very soon. Thanks for sharing Gorden.
a *PHAT* clove of garlic
kat cornette thicc
This dish is DELICIOUS... It's one of his recipes that I make all the time. Although I like adding a couple strips of bacon and using farfalle instead of the lasagna sheets..
One sheet of pasta? Yeah okay there Gordon.
*"A couple tablespoons of heavy cream"* -- Dumps an entire container into pan...
*"A little bit of olive oil"* -- Drizzles a cup of olive oil into pan... 😅😂😂
The song in this one is dope
woord
Im an apprentice chef. Just started watching Ramsey's channel (This is the first video that caught my eye)
Just here to say that I have learnt so much technique by watching the one video. Especially moving the pan side to side to stop the pasta sticking. Thats something that I may have to experiment with. Whether or not it will work for the type of pasta I like to cook.
Now to binge watch all other videos and become the best Australian Chef ever.
i just realized hes left handed
Omg you're right
how do you know, rino? dean could be left handed
nah im right handed, i just realized that he slices with his left hand
Must've been the detail Marco Pierre capitalized on to make young Gordy cry. Singling him out from the other chefs. Telling Gordy he was a freak. Hahaha.
He can cook with both hands
To anyone that hasn’t made their own garlic bread before; This is not the garlic bread you’ve eaten and enjoyed. To make that you have to add butter and not olive oil. The butter is basically 50% of what makes it amazing.
I learned what a leek was off of skyrim, lmao.
get out more nerd.
Xavier Jones Lol, I'M a nerd?! Thats a fucking compliment. I wish i was as smart as a nerd. But wow, you can judge me through a computer screen, off of one comment i made about playing a game?! You're just fucking ignorant yo.
The Divine Rod go look up the definition of nerd, its not a positive.......
It has two definitions... the first one doesn't apply, cuz i have social skills... and the second one doesn't apply because I'm not "a single minded expert in a technological field"... sooooooooooo, dafuq are you talking about.
The Divine Rod I think he ment geek? Idk
Chef, this is fabulous! I’ve been doing it now for a little while & doctoring with shallots & leaks. However, we added lobster and shrimp and it took it to a whole different level. Your the best!
I like his batman voice: Im Gordonnnnnnnnnnnnnnnnnnnnnnnnn
+L337 GET THE FUCK OUT OF MY CITY YOU JOKER!
I'm sitting here at my 9-5 wishing I went to culinary school. You really inspire me to learn everything I can and cook at home in the time being.
I love to make pasta with fresh and delicious mushrooms. Actually I just made a video recipe for a mushroom pasta with a homemade tomato sauce last weekend.
I dun even make half the things that he's showing us. I just watch it as ASMR because his cooking skills and voice is calming.and entertainnig at the same time. Ramsay is a cooking babe.
The best pasta I've ever made! So good and so easy. This guy is unbelievable:)
Julia S. About how much chicken stock and cream do you use?
evilcleaver For two people: 8-14 Mushrooms depending on size, one leek, 100g of doublecream and 250 ml stock
I’ve made this dozens of times, since seeing this. I use coconut milk in place of the cream, at times. Thank you!
"first of, fingers, one in front, two behind"
*slices fingers* (instead of mushroom)
Omg ! So funny 😂😂🤩
Guys, just made it. It was incredible. It was actually easy too. This was amazing
I looked up that company that manufactures his knife and I saw a set of them for over $2000.. Crazy.
what? the knife he uses in the video is a santoku by Wüsthof from the Classic Ikon line. they cost something around 100 €
@@TheStromxxxx So a set would probably cost $2000 if the one knife is 100 €
I just made it and eating it now, I added black pepper and sausage without the skin in little pieces while cooking the mushrooms, some Parmesan cheese, I must say it is very good
1 in front, 2 behind ;)
i tried it, instead of the chicken stoke i put little bit of water and shrimps, Once the shrimps get cocked i added the cream, taste awesome too
That's not a couple of tablespoons of cream, that's half or more of a bloody cup!
I never really get why cookbooks etc say "2 tbsp" when most of the time it requires more.
more calories doesn't necessarily mean that its unhealthy. if anything the cream is considered unhealthy because of how much fat it contains. Just dont eat too much and you should be good.
Just wanted to thank you very much for posting these videos up. They're really helpful, inspiring and the food look so darn gorgeous. I've been admiring you like crazy recently because of your love and passion towards food and cooking that are apparent. Thank you so much!
I've never seen that type of pasta before. The dish is beautiful of course and I'm sure it tastes great! Looks delicious! :D
Lasagna sheets
how can you have never seen lasagne?
italian here, did gordon really just boil a lasagna sheet
why not use some tagliatelle which is pretty much the same but smaller and is actually used boiled? as he said, usually lasagnas are not used like that lol they're way too big you'd end up cutting them, tagliatelle are the same but already cut so yeah. Never seen lasagna used that way. Oh well, creative i guess, tagliatelle could be better imo. gg wp
GalexOwns person who watched the video and understands english here, he said any type of pasta will do
That's not a lasagna sheet ya fuckin dummy! But clearly you're Italian! Idiot
i like it when he says "couple of tablespoons of cream" and he just pours literally 3/4 of the cup LOL
That's one serving? So small. That one sheet of pasta isn't gonna do anything
That's what a healthy serving looks like.
1R0QU012 -_- healthy portion too small for me lol
+Samuel Kajah leftovers?
It's fucking Gordon Ramsey. You don't think he's gonna be serving appetizers and desert with this too?
Samuel Kajah You know, you can just prepare more, right?
The Holy Trinity = bell peppers, onions, celery. Mire Poix = 50pct onion 25 and 25 of celery / carrot. What are we gonna call mushrooms, leeks and tarrgon? It deserves a name.
easy way to veganise this : substitute with vegan stock and coconut cream- yum!
piss of with your vegan shit
made this just now. I used pulse pasta (made with lentils and other seeds), beef stock, no tarragon but still taste good. Amazingly no need salt but tastes really good. I know it’s good because my teenage niece would finish the dish. you know how picky teenagers are.
Whats that thing that looks like water but orange at 1:24
sebamango2094 Chicken stock.
Nice, thanks a lot tomorrow I will try to prepare this marvelous plate
Gordon Ramsay What can we add instead if I am a Vegetarian ?
Deep nuts HA GOTEEM
kingsemperor Vegetable stock :)
Just made that dish using couple substitutes: spaghetti instead of lasagne sheets, dried thyme instead of tarragon, water instead of chicken stock and sour cream instead of cream. I simply added couple tablespoons of hot juice from mushrooms and leek to sour cream to avoid splitting when adding it to the pan. I gotta say, it was delicious. Thanks Gordon for the idea :)
Well chef, I dont have a fucking garden in my house
deepend get better house then
Leeks garlic and mushroom are easy to find at just about every store int he US at least.
Have made this.
Used dried Tarragon but the main point is that unlike so many of his (and lets face it probably every other "professional chef"), it doesn't feature ingredients that the "lay" person could be hard stretched to get their hands on. It's mega simple to prepare and cook and costs very little to actually buy the stuff. AND - it tastes spectacular (and I've a 16 year old fussy daughter who utterly loved it). You don't have to waste time with the bread bruschetta - any bread will work really, even a simple bagette.
damn that looks fucking epic
1:55 we need to have a chat on what a “COUPLE OF TABLESPOONS OF CREAM” means
Made thiz earlier, tha shit 👍
It fosho wasss 😎aye G how u be ?
I'm str8 tanx G. Jus made tis good shit again fo my pplz. Glad u well bruvz
Yuh yuh dey did Can u cook G ? Lol
Nuh toast & noodlez is basic shit. Ah lovez salmon & fresh toast, said ya alright wif me G 👍
I'm aaiite. Much goin on today inyo endz bruv ?
I made this so delightfully without wheat and dairy. Found some thick fettuccine made from a combo of brown rice, tapioca, and potato starches and dropped some thick coconut cream. Beautiful.
'Turn the gas down... and add a couple tablespoons of creme'
*pours half the container of creme @ 1:57
Everyday ingredients? We cook quite a lot in my household but ever since I've started to watch Gordon's videos I have to take an extensive trip to every grocery in town just to find everything, and most of the time I have to substitute certain ingredients for similar ones or the next best thing. The struggle is real.
"Everyday ingredients" I've never even heard of Leek and Taragon
Your family cooking must be really shit sorry to tell u that
Just made it for dinner- a full deep pan. 10 minutes and it's gone, my husband took 3 helpings and kept stealing bites from the pan. I'm shocked something so basic can be THIS good.
anyone else noticed that the dude is narrating himself?
M Viktor i
Never watch these videos without a snack.
You might regret it if you do.