Toss the drained pasta into the mushroom pan with a splash of reserved cooking water. Peel the onions and garlic, then pulse until very fine in a food processor. Sweet leeks, onions & creamy Cheddar cheese sauce. Saving 2 mushrooms for later, pulse the rest and stir into the pan. Allow the mushrooms to fry until golden brown then add the garlic and fry until fragrant. https://www.jamieoliver.com/recipes/beef-recipes/fillet-steak-flambe Simmer for 5 minutes, or until thickened, then grate in the cheese and season to perfection. And watch videos demonstrating recipe prep and cooking techniques. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Season with sea salt and black pepper, and cook for 8 minutes, or until golden, tossing regularly. Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, How to make Jamie’s proper tasty porridge, 2 small onions, 2 cloves of garlic, 2 leeks, 750 g chestnut mushrooms, 75 g plain flour, 1 litre semi-skimmed milk, 120 g Cheddar cheese, 250 g dried cannelloni tubes. Get Creamy Mushrooms Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Cook it all for 15 minutes, stirring regularly, then season to perfection and turn the heat off. Tip into a large casserole pan on a medium-high heat with 1 tablespoon of olive oil. Finely grate in most of the Parmesan, stir in the crème fraîche, taste, season to perfection, and dish up, finishing with a final grating of Parmesan. You can up the veg count even more in this dish by adding a layer at the bottom of the tray – think wilted spinach, just cooked peas or smashed leftover roasted squash or pumpkin. Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, Dinner, sorted: Jamie’s fresh pasta & sauce range, 150 g dried trofie , or fusilli, 2 cloves of garlic, 250 g mixed mushrooms, 25 g Parmesan cheese, 2 heaped tablespoons half-fat crème fraîche. Whisk in the flour for 2 minutes, then gradually whisk in the milk. Super-creamy and rich (but mellower in flavour than many other blues) Stichelton is wonderful crumbled in a salad and melts beautifully grilled on a slice of sourdough. https://www.jamieoliver.com/recipes/mushroom-recipes/garlic-mushroom-pasta Cook until garlic is golden (~ … Just before they're done, add the garlic and a pinch of salt and pepper. Trim, wash, pulse and add the leeks. EASY SWAPS: Support our British cheeses – swap Stichelton into this recipe in place of the Parmesan. Preheat the oven to 180°C/350°F/gas 4. Meanwhile, peel and finely slice the garlic. Place it in a large non-stick frying pan on a medium-high heat with ½ a tablespoon of olive oil, followed 1 minute later by the mushrooms, tearing up any larger ones. Meanwhile, for the sauce, pour 3 tablespoons of oil into a separate pan on a medium heat. https://www.jamieoliver.com/recipes/mushroom-recipes/mushroom-cannelloni