Tag: mushrooms

Risotto with mushrooms and sweet cheeses, Philippe Léveillé’s creamiest recipe in the world for more than 70 years – Gordon Ramsay’s version

Risotto with mushrooms and sweet cheeses it is a very special dish. It turns 70 but is still incredibly contemporary today. You can try it at Miramonti the Other, a restaurant located in Brescia and whose head chef is Philippe Leveille. But it wasn’t the French who invented the recipe. The cook who holds the credit is Mary Muffolini, which already held a Michelin star. The dish was on the menu when the restaurant opened in 1981, and is still in great demand. But in reality the woman was already cooking it successfully since the early 1950s. An ancient recipe far from the usual culinary conventions.

Risotto with mushrooms and sweet cheeses

Ingredients

rice 140 g
butter 100 g
porcini mushrooms 60 g
saffron threads 1 g
Collio cheese 40 g
Bagolino cheese 30 g
local cheese from Valtrompia 40 g
vegetable broth
White wine
salt

Preparation

The first thing to do to prepare risotto with mushrooms and sweet cheeses is to melt the butter in the pan. Add the rice and toast it for a few minutes. Deglaze with white wine. When the alcoholic part has evaporated you can start risottoadding the vegetable broth little at a time. Stir often to keep it from attacking. In a pan, brown the porcini mushrooms, which you have previously cleaned and cut into slices. Add half of it to the risotto together with the saffron. For every ladle of broth that you pour into the rice, also add a small piece of butter.

When the rice is cooked, turn off the heat and stir with the first two cheeses that you have previously grated: the local Valtrompia cheese and the Bagolino formagella. Season with salt and mix vigorously. Transfer everything into a baking dish. On the surface, cover it with the Collio formagella cut into slices. Cook at 180 degrees in preheated oven for 1 minute. Take out and complete with the other half of the porcini mushrooms. Yours risotto with mushrooms and sweet cheeses it’s ready. Enjoy your meal.

Read also: Risotto with Cannavacciuolo scampi cream, the perfect first course for New Year’s Eve. What does he add to make it super creamy

Pappardelle with mushrooms and sausage, how to make them creamy and delicious without adding cream, the trick you don’t expect – Gordon Ramsay’s version

Pappardelle with sausage and mushrooms porcini mushrooms, despite being a typical autumn first course, are actually a delicacy to be enjoyed all year round, a timeless one. The following recipe offers a natural version and creamy without the use of cream and it is advisable that the pappardelle are freshor even better made at home, as thanks to their porous surface, they capture all the flavor of the sauce and the various ingredients so as to obtain a formidable result. Obviously, a sprinkling of grated parmesan and a good glass of red wine cannot be missing.

How to treat sausage

The real secret of this dish is how to treat the sausage. If you want a nice, perfect crumble, without large lumps, follow these steps. We will need a non-stick pan: remove the outer casing from the sausage and place it in the pan, crumbling it first. Once this is done, add half a glass of white wine. Once this is done, add a drizzle of oil and massage the sausage, crumbling it well. Now cover the pan with a lid and turn the heat on to high. As soon as it starts to boil, remove the lid and let it dry. Once dried your sausage will be ready to be used however you like.

Pappardelle with mushrooms and sausage

Ingredients

pappardelle 400 g
porcini mushrooms 400 g
crumbled sausage 400 g
garlic 1 clove
extra virgin olive oil
salt
chili
parsley
parmesan
white wine 120 ml

Preparation

The first thing to do to prepare pappardelle with mushrooms and sausage is to clean the mushrooms. Remove the earthy part of the stems and gently clean the caps with a damp cloth to eliminate any residual soil. Cut the garlic cloves and half a chilli pepper into slices and, in a large pan, heat a little extra virgin olive oil and fry. While the oil is heating, cut the mushroom stems into cubes. When the garlic begins to sizzle, add mushroom stems and brown them briefly. Crumble the sausage by hand and add it to the pan.

Brown over medium heat, then raise the heat and faded with a little white wine. Cook the tagliatelle. Just before they are ready, cut the mushroom caps into slices and add them to the pan. Mix well, season with salt and add a little cooking water to keep the dressing moist. When the pasta is cooked, drain and pour it directly into the pan with the sauce and mix well the whole. If necessary, add additional cooking water. Finally, sprinkle with grated parmesan and mix. Complete with chopped parsley. Your pappardelle with mushrooms and sausage they are ready.

READ ALSO—> Pappardelle philadelphia and courgettes, the trick to making them super creamy: here’s what to add to the pasta water

Greek moussaka with porcini mushrooms – Gordon Ramsay’s version

Lna autumn version of Moussakathe iconic Greek flan made with aubergines and yogurt bechamel, enriched with a succulent meat and mushroom ragout.

Moussakà is a typical recipe of the Greek, Balkan and Middle Eastern gastronomic traditions. The principle is similar to that of many other flans, cooked in the oven, such as the English cottage pie (also called shepherd’s pie), our aubergine parmigiana, or the South African bobotie.

It is a flan with alternating layers of minced meat with tomato, aubergines and potatoes. The covering is made with a rich layer of bechamel, very often made with the addition of Greek yogurt.

For this version I allowed myself a single poetic license, the addition of mixed mushrooms to the minced beef and pork, to make its ragù even more enveloping and rich.

Autumn moussaka: which spices to use

As you know, in every recipe I propose, the spices they cannot be missing, especially when they add an authentic flavor to recipes, especially international ones like this Greek Moussaka.

For this preparation I used cinnamon, star anise, nutmeg, laurel And black pepper ground. Spices and aromatic herbs that further warm the aromas of the dish and transport it into the winter months.

I’ll leave you my shopping list:

The video recipe for Greek Moussaka with porcini mushrooms

You find it on my Instagram channel @lennesimoblog. By the way… are you following me?

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