This Creamy Mushroom Pasta has the most flavor of any dish I've ever made like this...
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- เผยแพร่เมื่อ 4 ก.พ. 2025
- Today we're making a super flavorful mushroom brandy cream sauce pasta. I used an assortment of mushrooms, but use what is fresh and available to you. Just cremini (baby Bella) or even white button mushrooms would be great. I hope you enjoy this mushroom brandy cream sauce spaghetti!
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MUSHROOM BRANDY CREAM SAUCE SPAGHETTI PRINT RECIPE:
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![Japanese Mushroom Pasta] This is the dish of Michelin chef's memory.](/img/n.gif)
Your lack of 'high end' is what makes your videos so perfect! Most people watching these don't have the money to splurge on 'professional grade' chef equipment. Don't ever cave to the haters.
Thank you, man!
I agree
At least all the ingredients used were Not all, All purchased at walmart
Exactly what I was thinking as I was watching this video.
I might be nit picking but extra virgin olive oil is completely safe to use for high heat. It is actually the most stable cooking oil for high heat. It is just a kitchen myth that it isn't and because it is so stable and doesn't break down it technically is the most healthy.
I like that you say "3 out of 10", "5 out of 10" when you talk about the stove heat level. VERY helpful.
some stoves even have the heat levels (like 1-10 or something) on the valves so it's even nicer
@@formbi by yep
Yep
How do you not know heat levels? You don't turn everything way up on high. Y'all are like my lazy ass sister. She turns things up on high thinking it will cook faster. Always in a hurry going nowhere fast. Take your time!
@@pennyg1966 your comment is exactly why I was highlighting the numbers he mentioned. Perhaps "high heat sister" will learn something.
I made this dish last night and my family absolutely loved it! They all kept saying “Dad, please make this again.” I can’t wait to try more of your recipes. Keep up the great work.
I’m gonna make this for my family for dinner tonight as well! I’m the kid in this situation haha, my mom is finally letting me cook!
Strongly believe this is one of the most underrated cooking channels. No crazy expensive ingredients. Just simple, incredible food. You're a working class hero my friend. Cheers
@smacktard couldn't agree more.
I love all his food, it looks really tasty! 🤩🤩🤩
Nicely said.
Hi, mind if u check CHEF TATUNG youtube channel, he is a filipino national but all his cooking video ngredients were written in english...
Check his selling COOKBOOK online..
True, he really cooks rightly every step like a super Italian cook! I mean the guy of the video.... not others.
Can't thank you enough for how much you cover the heat settings, as a novice cook worrying about the heat is what i think about 90% of the time, and it's been putting me off cooking, but your soothing style and really taking things nice and slow and relaxed... can't thank u enough for this
Glad to help!
Yeqah just to add: most heating elements are different. Get familiar with yours.
I have an electric range and can gage it pretty accurately. My parents however, have induction burners which take a while to heat up, but are powerful. Their medium high, is just as powerful (if not moreso) than my 10/high.
Cooking is fun and all about practice and repetition.
hahah true, as a novice u see cooking as almost chemistry with no leeway, u want the exact measurements and temps and settings bc u don't have the sense for it yet. Idk when, but at some point u just... know. Baking requires that, normal cooking is much more about feeling
Especially the heat settings for me too.
So true, heat control is so god damn important to cooking and usually overlooked.
Thanks!
Thank you so much!
@@SipandFeast love your channel. Im learning so much. Great job.
I tried to order the smallest bottle of brandy available to try this, but got stuck with a much larger bottle. Then I made this. OMG! Suddenly glad to have the big bottle. I have made this twice in two weeks. It is amazing.
Great to hear! This sauce is also really good with a seared steak.
more to drink, dont forgot the cigar
@@SipandFeast like a Steak Diane then
Yeah steak Diane with the mushroom brandy sauce yum!
Good to know.
James is just the coolest kid. He's so laid back and willing to try things. I give James 10 Jameses.
Whoa an advert with an advert!
A cool kid, so laid back? come on, are you star struck! You dont know him, do you? (maybe he is forced to do it, ore what ever, so many if`s) Why even say something like that, so many has toughts about how someone are, after they seen them doing something.. If you dont know the person! You should never say anything about that person!!!
Christian, chill the f out dude. Kid is old enough to be aware he’s on camera and say if he doesn’t wanna be on camera. If he were a 4-year-old maybe I’d be in your camp right now, but not everything is bad about growing up in the age of the Internet, okay? The kid is all right. 10 outta 10 Jameses.
@@itslexactually Age of consent ranges from 14 to 18. So maybe your right, i have no clue how old he is! But the main thing here, is that, to say someone is kind, nice, laid back ore anything like that without knowing the person is insane! Thats the main point!
@@itslexactually 😂🤣😂🤣😂. We can’t go anywhere without fighting,
I am a homecook from Germany and often lack the creativity to boost my pasta game. You have a really big influence on my cooking and my overall mentality regarding food. I learn to deal with mistakes, to improve by learning from them. And I do earn confidence in my skills because I do basicly have the same grade of equipment as you and do not feel badly prepared or unable to cook because I lack expensive stuff. Please keep on doing your thing here, it inspires so many people! :)
Thank you so much - really appreciate that.
This is my favorite food channel because it feels like you're in your friend's kitchen talking food, instead of being marketed to by a youtuber
Thank you very much!
Exactly and everything that's made is for the family to eat . Don't have to be a professional chef to know what you're doing in the kitchen.
This is so chill and practical and free of wasted dialogue. Everything clear, concise and useful. New subscriber here.
I cam here to say just this!
I can’t stand extra fluff.
It's perfect. I usually fast forward through videos but I really enjoy this style...and the background music.
I really appreciate your simple , make it up as you go.
I’m a widower, never cooked before and can actually follow your instructions.
Keep it up- you are providing a wonderful service.
Enzo
"ENZO"? Of COURSE you like Jim's recipes! ☺
All right I'm impressed. Italian here, from a proud family of foodies, and this is exactly how I'd cook this dish. Bravo!
i watch a few bigger cooking channels that tend to make everything from scratch, and while they do look good it always makes cooking seem a bit more intimidating, so im really glad i found your channel! you always give tips and walk ur viewers through simple but delicious recipes and a lot of us appreciate that. i hope your channel grows even more because you deserve it!!
Thanks very much! I am definitely not competing with those channels. I'm a family guy with kids and sports practice, games, etc to go to. That other type of content, which is no-doubt great, is for a another type of viewer.
@@SipandFeast Being originally from London(with Irish ☘️ Parents &raised on ur typical Irish fair)But I've lived in Vegas for 21 yrs(that wasn't my original plan!)
And of course u have plenty of fancy& expensive Food&Rests here
But I much prefer ur approach &the food looks(and tastes I dare say ) gorgeous!
.And it also has to be a Social thing with me (The company is essential) And u have ur family of "Food taster judges"..Keep up the good Work👍☘️
I was intrigued by this recipe and thought I'd try it. I was a little on the fence about how a brandy and tomato combo would taste, but I like adventure. I had some Paul Masson Apple brandy in the cabinet and went for it. I cooked some chicken breasts separately to serve with the pasta and added the drippings. The brandy cooked down to a slightly sweet taste. Red pepper flakes and salt added dimension.
My spouse was licking his plate clean at the end. He went back for seconds...something he rarely does, as he usually watches what he eats.
A great hit at our house. Now I'm scheming on how to tweak this sauce in different directions i.e., cajun or creole or something else.
I just wanted to thank you for a great, yet easy recipe.
Love the interaction between you and your son. Something he will always remember and keep him coming back to visit dad long after he's left home.
It is so sweet to see how much you love your son. Your face melts when you look at him
❤️ Excellent and sweet comment!
From a line cook, a simple time hack: when cooking your mushrooms, do the first batch of mushrooms as he does it. Second batch, just chuck em all in and turn the heat up to 6 or 7 and stay present. Every two minutes or so stir. If the fond starts to get darker than a light brown, turn down the heat. Once the mushrooms have given up their water and that water is evaporated, take the mushrooms out, put the onion in and follow the video as directed.
Doing this gets you the fond you wanted for flavor, and lets you brown some of the mushrooms. You don't NEED all the mushrooms browned to get that nice flavor. If you're a stickler for perfection, never mind my comment.
This is an awesome recipe btw. Thanks for posting!
Whoa amazing insight! I never would've considered you could get frond from a mushroom, this is something I gotta try now
bro is speaking facts!
Great idea ! Thank you. By the way - I’m in Australia and have never heard of the term ‘fond’ in relation to cooking, before now. At first, I thought you meant frond, like the stalk of the mushroom or something. Then I googled the word ‘fond’, and found that it means what I understand to be ‘caramelisation’ - a word I’m very familiar with. So now, I’ve learned something new. I may start using the word fond, instead of caramelisation. Sounds pretty cool 👍😎
@@ph.2693 bro is ! 👍
A 0,5 dl of water in the pan an a lid on top for 5 (ish) minutes will speed this up aswell.
Made this. One (and a half) alteration(s) I recommend: Dry saute the first half of your batch and finish them in a bit of butter (room-temperature) for about 45 seconds. This gives you a more interesting, crispy texture while still getting nicely infused oils. Mix your dry saute'd mushrooms with preshly pressed garlic and let them meet in the pan. This gives you heady yet nicely-mellowed garlicy flavour, strong chew and crisp and well-rounded mushroom taste in every bite. I personally find that garlic - not unlike eggs - cooks exceedingly well with residual heat and thus doesn't require being fried in most cases. Butter & olive oil is my secret weapon to utterly heavenly flavour. Thank you for this recipe. I am proud to be part of this community.
Thank you for sharing your technique.
Nice suggestions if you see this, can you give me your opinion on if white wine can be used for the sauce instead? Or any cheaper alcohol substitute? Thank you !
@@violetfem1808 Glad you like it! Uuuh, white wine is used a lot in sauces like this but the flavour would be a lot less noteworthy. You're not really using a lot of brandy so I'd suggest thinking of it like a spice. If you really gotta, use red.
@@unintentionallydramatic Ok I won't mess with it then. I've never had bourbon & was just trying to cut costs without ruining flavor but since it's going to change it too much (and I'm not a red wine fan) I'll just buy the cheapest bourbon I can find.
We just moved across country and spent alot of $$ to get here plus the inflation issue, so I was just trying to save in that area. =) Appreciate your reply very much !!
@@violetfem1808 I think the recipe calls for brandy, not bourbon.
Immediate subscribe. Clear instructions, simple ingredients that you source. No confusing time skips. Underrated channel!
Agreed. First video of his I watched and I subscribed instantly. All the right "ingredients" of a great cooking channel!
I thought the same thing
I made this tonight. Halfway through right after adding the cream I tasted it and thought it was way too sweet and I had messed it up, but by the time I added the salt, pepper, Parmesan and the mushroom back in it was fantastic!
Great recipe!
I really appreciate how you give a "x out of 10" scale on the burner. All other cooking channels just say "low", "medium", "medium high" etc, which really means nothing
Problem is every stove is different. So you can just say low, medium etc. You just need to experiment and try it out
Well, for most cooks, if you have been cooking for at least a year, you should already know what those means......For beginner, it may be bit confusing though.
@@shannonattridge7170 Show off ;)
Tried this last night, wow, what a difference searing the mushrooms vs dumping all in at once. Thanks again! You are making me hero dad with my girls, lol. Thanks
Great to hear!
See movie julie and julia said same comment of mushroom
I imagine that just the fact that you care about being a hero dad to your girls makes you a hero dad in their hearts! Good on you, dad!
@@denagustafson6070 thank you! Yes, I’ve learned being home now do to Covid how rewarding it is to cook for my girls and have them enjoy dinner, it’s awesome!
@Praise Jesus, Repent or Likewise Perish amen, I believe the time is short, Jesus will return for his Church/Bride soon…
Made this tonight for supper along with hot Italian sausage. Mushroom lovers will really enjoy this. It's a great alternative to vodka sauce when you want something different. The brandy lends a very nice flavor. Thanks for a great family meal! **Update: The next morning my 16-year-old son got out of bed early and asked for a big bowl of leftovers for breakfast. He said "Best breakfast ever!" So there you have it. This recipe is a winner!
I really appreciate the no bullshit approach to cooking on this channel. Breath of fresh air. Thanks for doing what you do
Made this a couple of hours ago. Am now like a beached whale on the couch while I type. This is the second recipe of yours I’ve made this week. It’s incredible, there was a hesitation on my part between the brandy and double cream, but I should have trusted the process lol. It’s so beautiful, just the right balance between rich enough to taste amazing but not too rich to make you feel sick after half a portion. Keep the vegetarian recipes coming. Thank you 😊 🐳
You can always "adjust to YOUR taste". That is how cooking is, and should be. Whatever and however you like it when you or your loved one is cooking, that is.
@@1flash3571 of course I know I can adjust to taste. All I’m saying is that I didn’t need to adjust anything. It’s an incredible recipe. Definitely as a treat and not a midweek staple.
I understand..., 🐳
Use roasted spaghetti squash instead of the pasta. Squeeze well before adding to the mushroom sauce.
gigglesnortgiggles .. beached whale, I share your passion for food! bahahaa ... he had me at cream and onions .. and mushrooms .. oh my
Man, you are just an approachable food genius, aren’t you? This one looks amazing too. I love your meatless options the most! They will be on my menu ASAP.
Thanks so much!
just came across this channel. Classic, old-school, grounding, joyful. No frills, pure flavor.
Damn...i've never felt more confident in making a dish! Amazing combo of professional and layman. Well done!
Thanks so much!
Finishing off your pasta with pasta water is known as "Mantecatura" in Italian, this action is what causes your sauce to emulsify, Nicely done Sir !
Now I have learned a new Italian term! Gratcie!
That does look phenomenal !! I’ve now cooked 6 of your recipes so far & they were all amazing! Your instructions are so clear in your videos and the results are always perfect 👍🏻 thank you!
Thanks for the feedback. Really glad you're enjoying all the recipes.
No worries
@@SipandFeast what brand of Brady do you recommend?
You know what I like most about your videos? SIMPLICITY! No fancy kitchen, no fancy gadgets and not even a stove! Just great recipes, simple tools, easy to understand recipes and a portable stove. Win- win! Grazie!
I made this except I used vegetable stock instead of alcohol and it was SO good I almost licked my plate clean.
🤮
@@elingrome5853 oh shush, veggie stock would have been just as delicious. Some of us are allergic as heck to alchohol and we gotta sub.
Great idea, Bonnie Sweitzer, or chicken stock, or part stock with 1-2 T of alcohol ...
Good idea.. the amount of brandy here was a bit much for my taste.. could have been the brandy I used.
@@jfc123 I used it with beef stock. Literally just finished eating. It was delish.
Got around to making this for my family, served it with some sauteed chard. The sauce got into the greens and everybody ate all their vegetables to get at it. I'd call that a win.
You are sooo sneaky!! LOL
I honestly get teary eyed from finding channels like these .. it's not even because I appreciate the content that much but rather from seeing nothing but positive and heartfelt comments!
amazing channel my guy you seem so genuine and I think that's what *really* hits home to all us viewers. much love !
Well said, David 👍❤️🌈
Thank you for being such a skilled, yet down to earth chef. So needed in the sea of inaccessible, fou-fou chefs! Such good, satisfying, authentic recipes. You are the real NY Italian deal! Long may your channel thrive, Jim.
Definitely doing this next week!! I wanted to add, I appreciate you cooking with normal every day supplies and ingredients. And also really appreciate how you add in medium heat/about a 4 or 2 or whatever.. That helps me so much!! I’ve never been a great cook but you’re really helping me and expanding my menu!
The jazz chat background music has that Saturday night relaxing slow cooking night in feel - so good.
Man, I just tuned into your channel just now and PLEASE pay no attention to anyone cracking on your non-overly excessive kitchen gear. It’s what is really nice to watch because it brings an a homier authentic feel to your videos👌
That being said, I’m super excited to try and make this!
Yes, so homey! You can feel the warmth. Love it.
That boggles my mind that people would rip on the guy just because he doesn’t use hi-end expensive pans? I’d just tell those people what’s more important to you a frying pan or the food?
I make something very similar, the difference is I use dried shiitake among my mushroom blend and use their broth from the rehydration process instead of basic pasta water to moisten the pan at the end. Heavy cream and dried mushroom umami are an unreal combination. Also I prefer a flat noodle, like a linguini or fettuccine for this sort of dish, I feel they grab the cream better.
One upper
All great ideas!
great ideas !!👍🏽
Just made this for lunch on a Saturday. It was divine. The sauce was so rich but light.
So many levels and nooks and cranies to the flavor!! Thank you! It's been added in to the rotation.
Glad you liked it!
I love anything with mushrooms! Every single morning I saute onion, tomatoes, mushrooms and add 2 eggs with shredded cheese and a handful of fresh spinach. It's so good!!!
This looks amazing! I will try it soon! I know I will love it!
Thanks for another great video! 👍
I live in Sweden where everybody go to the forests to pick up all kind mashrooms. They usually say here that there we have mashrooms we have to have little garlic...according most of people here, it is the perfect combination. Personally I think that mashrooms are wonderful in any ways. I love when I fry chantarells with butter,csalt and pepper just to eat with bread...it is a perfect dream!
I never comment, but seriously, this dude is the real deal.
I am in the process of moving, and 97% of my kitchen is packed. I found these videos somehow.. and this is by far the best pasta dish I have ever made. My partner went back for more FOUR TIMES!!
I added 2 cloves of garlic after the tomato paste and used cavatappi instead. This is being added to the regular dinner list.
I made this recipe. I didn't have brandy so used white wine. AMAZING!!! This is a family favorite now!!
I used homemade vegetable stock.
Just made this. White wine def good but GET SOME BRANDY!! Holy moley! So good!
@@annettevazquez3851 That was my thought, too. Better Than Bullion makes an amazing concentrated mushroom stock and a roasted garlic one that would be awesome.
helloo, i'm underage but i really want to make this pasta!! can i put something else instead of the brandy or completely remove it? would it still have the same flavour.?
@@lymqhocytes won't get the same flavour unfortunately but try some stock, should still be tasty :)
One of the best qualities of these videos is that Jim makes them look so easy, which makes everything he does more approachable. There’s a lot of value in that. Great channel!
I really appreciate that.
Very true!
You are the best i have seen so many videos in youtube and yours is the best and you talk very well! and you give your instructions with out hesitation and very precise!!!
I attempted this just last night and I was extremely impressed. Honestly it was so worth it to try. Being someone who loves trying to cook new things this is now absolutely going to be in my arsenal!
I'm so happy for your channel. You've single handedly thought me how to cook real Italian American food and my family loves it. Thanks for the good work and congrats.
Thanks very much!
I’m watching this video again because I’m sautéing mushrooms and onions separate. I’ve made this before and I remember it was excellent. I hope if I ever see you out shopping you wouldn’t have a problem taking a picture.. keep the recipes coming.
Don't ask if they're going to be perfect, of course they're going to be perfect, don't under estimate your Skills, YOU ROCK
its so satisfactory to watch our kids eat the food we make....pure joy. Nicely done.
Pasta panna e funghi is an Italian classic, belongs to the late ‘70 and ‘80. Nowadays is not served anymore but it’s definitely a tasty classic in autumn when you can go pick fresh mushrooms in the wood. A tradition!
This sauce reminds me of the pan reduction sauces I used to make, using brandies, marsala, madeira, port, etc. I never have them in the house, so this is a great reminder to stock some. Brandy and mushrooms is always a super combo.
Making this tonight. Using tiny fresh chives and basil from my garden. Serving w/ zoodles. Hope all goes well.
Because zoodles give off so much liquid, I added NO liquid, and I had 4 oz cream cheese left over, and I added that. It was a bit thick until the zoodles started working. I left the heat on under the whole pan for only a minute or two to heat the noodles.
The taste was wonderful.
I am absolutely shocked by how good this was! I have 6 kids that would sooner eat a worm than any kind of vegetable. They all from the ages of 5 to 14 loved it!
Sounds like it's just you being a bad cook 😂
Sautee vegetables in olive oil and incorporate them into your dishes. If the flavor cant be distinguished they wont mind them. I used to be a super picky eater when I was younger
The only vegetable here was onion.
Bad cook + doesn't know mushrooms aren't vegetables. Your kids are really lucky.
@@donsolos What ever happened to the "just eat what's in front of you or go to bed hungry" approach? That's how I grew up and I'm extremely grateful to my parents for that. I'll eat almost anything. Of course there's foods I don't like as much as other kinds, but there's hardly anything I actually dislike.
(ok, there's this ones thing. I went to Japan once as a highschool kid in an exchange project. Family I was with fed me 'natto', and they all looked at me funny when they served it. That actually is pretty disgusting. It was more than twenty years ago and I can still remember the smell 😄)
I love how you bring in your son.. makes it so much more wholesome.
I make a dish very similar to this. The big difference is that I use dome dried mushrooms for variety. I rehydrate them in a 50-50 mix of alcohol (I prefer scotch or brandy) and water. This infuses the mushrooms with the flavor of the alcohol rather than putting full strength alcohol in the sauce, although the alcohol burns off. I skip the hot peppers in favor of the natural sweetness of the dish. I prefer white pepper to black in the sauce, but remember, it is stronger! I like the way you cook. Not everything requires garlic, but a lot of things do.
Yeah where's the garlic
Thank you!
I was going to ask, what about white pepper instead!! Love it
Browning the mushrooms so worth it. It takes it to the next level. I went to Durso's and grabbed a pound of fresh pasta and over to Joes for fresh bread.Both in Bayside Queens. This recipe does not need fresh pasta at all.That cream sauce and mushrooms are magical. Its so special and I treated it with love.Well worth trying! Thank You for posting this and many others.I could not stop eating it!!
It's so nice to see a young person say he loves mushrooms. My sister has hated mushrooms since we were kids. I have loved them my whole life. When I was a nanny and a preschool teacher so many of students didn't like %99.9 of veggies let alone mushrooms. Which is a true shame. They are so good!!
I made your recipe. Used baby Bella mushrooms. I used bourbon instead of brandy. Added garlic and am thankful for the inspiration. It was delicious. I love your channel, and your son has good taste buds. I'd give this recipe a 10 :)
Thanks very much!
Thank you for this comment. I accidentally bought Bourbon instead of brandy and was panic looking to see if anyone else used Bourbon if it would still turn out okay
Made this recipe and added roasted plum tomatoes because a half pound of them was sitting on my counter. Amazing result - De Cecco pasta is a must. The brandy is an underlying flavor and is in no way boozy. The cup and a quarter of cream put this pasta over the top. Thanx!
I’m in bed watching this and I now want to get out of bed and go make this. Looks amazing
Also James getting to eat the delicious food all the time and still giving it a "9" means it's like a "17". I love Mushrooms and my wife is vegetarian so I will be giving this one a go! Thanks for your wonderful videos!
Lol. I told him no "10" unless he feels it's the best thing he over had.
That kid kills me. ❤️
I just made this for the first time. It came out absolutely amazing. Your channel has definitely help elevate my cooking abilities. My wife was definitely impressed.
Can’t wait to try this for my Saturday dinner with my wife. Every recipe I have followed from you has been awesome. This looks like another winner.
You’re one of the most relatable TH-cam chefs. Love the simplicity and straight to the point no nonsense. 👍
Don't listen to the negative comments. I enjoy your videos, so keep doing what you do, and enjoy yourself. Your fan from Alabam!!
My mom always comes over once a week and most of the time we spend half the day debating what we’re going to make for dinner. This recipe took the guesswork out of next weeks dinner! Her favorite cuisine is Italian so I’m sure she’ll love this. Looks delicious!
This was so wholesome and I love how you involve your family in your videos! This is definitely a recipe I would try!
Oh my god, i just did the recipe and i was scared of the taste of the brandy but it's just amazing.
Top 5 pasta that I have done in my life
Thank you very much
This video quality is amazing! Honestly man what ties this all together is the "at-home" feel in your presentation. You place a lot of worth into things not being fancy or top of the line, as far as ingredients or kitchenware are concerned, which makes this so much more relatable to a college kid like me.
I never cook. Always afraid to. I'm terrible! Yet this gets me so motivated to be the one friend who is always cooking giod food to share.
Thanks for the video man, glad I stumbled accross your channel!
My daughter and I cooked this recipe tonight and it was fantastic! Thank you for your delicious yet doable recipes!
I made this last night. It was delicious! After prepping it came together quickly. Only thing I did different was after sauté the mushrooms, I cooked a whole chicken breast I seasoned with salt,pepper, and garlic powder. I removed that from the pan and added the onions as directed and continued with the rest of the recipe. This is my third recipe with you. Sunday Sauce and your meatballs are also amazing!
So many questions about skipping or subbing the brandy. The Brandy does impart a unique flavor but you can sub with a dry white wine. Or use low sodium chicken stock for an alcohol-free version.
The written recipe is always linked in the description (it's the little "arrow" on mobile and a "show more" on desktop). In the description, you will also find my shop and other links with cookware/ingredients and all the other things you guys frequently ask about.
Hope you like the new taste-tester rating system. A lot of focus group testing went into creating it.
Best rating system you can have. Mine Is similar, but it's "Does mom or dad like it?"
How many James' did the new taste tester rating system get?
Love the new rating system! James is such a sweet little guy! Another super recipe!
I think he knows his food he`s got A great teacher.
Your dishes all look so good! I have tried a couple dishes and was so good. I just newly found you it’s been very nice getting new ideas for dinner
Hi Jim ! I'm living in the South of France where I'm making fresh pasta which I'm selling on markets. I'm a fan of your videos. Your passion is so communicative ans inspiring ! Thanks a lot for sharing
Thanks very much. Hope your business is going well.
Sir you are truly gifted. It's not often that I feel compelled to try a recipe I find online.. I made this, and it was exquisite.
Just discovered you .Love your recipes and the way you present them. Your son coming in at the end to taste your dish is genius. He is charming and down to earth...like his Dad.
Just made this tonight for dinner! The whole house smells of a fancy Italian eatery. I used oyster + Bella mushrooms and fettuccini pasta. So quick and delicious turned out perfect!
I made this last year and it was a VERY big hit. My wife (…of 52 years ) has been on my case since then to make it again. But I’ve been busy doing other recipes (of yours), also wonderful.
So this week, she gets what she wants……..again! Shopping tomorrow.
Peace at any price……..
Wow! Congrats on your very long marriage!
@@italiana626sc Thanks for that! I am very fortunate. She’s 75 and still gorgeous, too!
But there is a great joke along these lines……..
Chap asks an acquaintance..’so…how long have you been married?’
The person replies…..’Been married 30 years……..but with the wind chill it seems like 40.’……………..
@@laurielyon7740 That is funny! And I also love that you describe her as gorgeous. Pretty sure that is a hint to the longevity of your marriage. 🥰
I made this today. It was a huge hit! DELICIOUS! They said it was like eating in a fine Italian restaurant! This one is going in my arsenal! I will make this often!
I made this recipe for my Mom and me a few days ago. We both loved it a lot! Thank you for this yummy recipe!
Just dropping in to say sir you are a talented man and I appreciate how you talk with your son. Cheers and blessings
I made your peppers and sausage last night, amazing. This is up next, you are killing it man, so good. Well done ! That pepper grinder is savage.
Glad you enjoyed the sausage and peppers. I am pleased to say I just got a better grinder from Amazon yesterday, haha.
10/10 easy and delicious dish 🔥Made it today for Mother's Day and it's the first real dish I've ever cooked, it was awesome. I didn't have the brandy on hand so I used some Sauvignon Blanc instead and it came out great. Thank you for the recipe!
Very good! I usually make garlic, parsely, porcini, white wine and heavy cream, but I definitely will try this recipe. ❤
I made this today, cooking alongside your video. No brandy, but white wine. This was incredibly yummy!! I was thinking about leftovers, but I had to eat the whole pan. Great recipe, thanks! New subscriber here. Greetings from Germany :)
Your son makes the most of the show. You rock but he is your best critic!
haha thanks so much!
I was just going to say the same thing! I love and appreciate your son and his love of the food but truthful judgment.
I don't comment enough but seriously these have got to be the most mouthwatering recipes I have seen on online! I love a hardy sauce! No watery sauces for me! ABSOLUTELY killer job always! They all look like 10's to me!!! And great easy to understand directions!! You should be on Food Network!!
Good for you friend. But "hardy" refers to outdoor plants. I think you meant "hearty." Sorry, I'm an English geek. Peace.
You are what is known as an intuitive cook: how does it look, smell, taste - use your judgement! Thanks for giving folks the confidence to use your recipes and experiment. ps Does not apply to bakers! That's 100% science.
You got me stepping up my food game with fresh mushrooms. Mushrooms seem to be plentiful this time of year and not too expensive. I've been frying up with olive oil and half stick of butter, burning off the water and caramelizing. Definitely a 5 star quality dish, thanks for sharing.
Thank you, man!
Please keep making videos! Your recipes taste great and they are easy to duplicate. You don't need special ingredients or special equipment. Thank you!
We always release a new video each Thursday. Thanks for liking what we do!
It pleases me to see how fast your channel has grown in such a short period of time. Inspiring!
I cooked this and the consistency was so perfect. However, I forgot to buy Brandy and used red wine I had left over. Worked like a charm, very yummy!
When ever I'm stump what to make for dinner for my Boys, I type in sip and feast. Thank you. Beautiful family my brother.
i really appreciate your cooking videos because you make it seem so achievable, literally just a pot and a pan! Ive been really inspired to try out cooking because of these!
Amazed with your patience and willingness to flip each mushroom slice individually!
If you're doing a dish like this where the mushroom takes centre stage, i think it's worth it to take time
this man deserves to be up there with the biggest chefs on youtube. his recipes are easy to follow (easier than most others), delicious, sophisticated, yet simpler than a lot of mainstream chefs' recipes. the inclusion of his son is so heart warming, and it makes the video that much more relatable for the common viewer. fuckin awesome content
i gotta say too i made this recipe and it was fuckin insane :))
Love your taste tester! I’ve just discovered your videos and you make what I call reasonable dishes. Good, hearty, easy, not forever in the kitchen with normal tools that most people have in their kitchen. Now if you’ll excuse me, I have a recipe to print!
Just made this for dinner, and my wife and I absolutely loved it!! Thank you so much!