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Honestly watching Jamie is like watching an action movie sometimes, even if everything seems fine in the beginning you know that something is about to go wrong at a point
Hey Vincenzo! I actually cooked this this without the canned mushroom sauce, actually with butter like you said and it is a very delicious dish! Highly recommend for you to cook it! 😋
@@vincenzosplateDon't worry Vincenzo, we know better than to fall for this mess! Even though I grew up in the early 60s in a typical American household that used a LOT of Campbell's cream of mushroom soup, and I'll admit to liking it as a kid, as an adult I quickly learned to make the real thing - with cream, a bit of dry white vino, garlic, thyme, shallot and plenty of mushrooms, and my mom had to admit how much better it was, she even asked me to show her how I put it together. I think the younger generation learned to choose quality over cost or convenience, thanks to you and other chefs out there with the old-school approach. Jamie just must have needed to pay off his vacation house or something lol!
@@delightschwartz2155 Exactly this, homemade cream of mushroom soup is so better, hello from Glasgow, Scotland x :D I must try it with a splash of white wine next time I make it, it will be winter soon, hehe! x
The canned cream mushroom is probably ok….However it could possibly add a subtle processed food taste to the dish like how you sometimes taste with chain restaurants and airplane food.
Ah, Jamie Olive Oil, the international fusion chef! 🌍🍶😂 Mixing cuisines with a drizzle of humor. Uncle Roger's got his comedy wok sizzling! Let's keep those flavors true to their roots, shall we? 😉👨🍳🌶️
At this point I'm convinced that Jamie is just trolling us. He can't possibly be serious. First the chili jam and packet rice for egg fried rice, and now this.
Oh, Jamie's got his tricks up his sleeve! 🃏🍚 Trolling or experimenting? Who knows! Let's stick to authentic Italian flavors - no jam in sight! 🇮🇹👨🍳 Keeping it deliciously real! 🍝🤌
Tbf, for what I've seen so far. He was just trying to get whatever he gets to suit his viewer. I mean some ingredients hard to get in UK (since his mainly viewers is there), so he improvised even though sometimes its wrong. BUT he has speciality in Italy's cuisine.
After watching this video, I learned that after making my tomato sauce with EVOO, onions, San Marzano tomatoes, salt & papper, and fresh basil, I should add a large can of Campbells Condensed Tomato Soup to make the sauce "creamier." 😂 Thanks Vincenzo!!!
Oh, the creative culinary twists! 😄 While tomato soup might not be a traditional Italian secret, your sense of humor shines bright! Keep those Italian flavors pure and your kitchen experiments spirited. Buon divertimento! 🇮🇹👨🍳🍅
Hi Vincenzo. I'm a big fan of your channel. Growing up in South Germany we used to visit Italy a few times a year, I always loved the pasta dishes but also the amazing soups. I would love to see you make traditional Italian soups such as Stracciatella and zuppa Toscana. Keep up the good work!
Ciao amico! 🇮🇹👨🍳 Grazie for the love! Ah, those cherished memories of Italy. Stracciatella and Zuppa Toscana - coming right up, like a symphony of flavors! Stay tuned for some soul-warming, traditional Italian soup magic. 🍲🥣🌟
After watching you for a while now, I understand why you get you so passionate over the techniques people use. Arguably it's okay to use "artificial" and "processed" ingredients once in a while but what people had to understand is that there's better ways to do it. Thank you Vincenzo for emphasizing your points on fresh ingredients.
Grazie mille for your kind words! 🙏🍅 It's a joy to share the love and respect for fresh ingredients and traditional techniques. While occasional shortcuts can be fun, discovering the richness and authenticity of cooking from scratch is truly rewarding. Keep embracing the beauty of simple, fresh ingredients in your culinary creations. Buon appetito and happy cooking! 🇮🇹👨🍳🌟
Yes it's okay to use processed food sometimes but I think what is so frustrating is that he already had the fresh ingredients. In a pinch canned stuff would be okay but he didn't need to. That's what also made me wonder. Just why?
I love the way you explained it. There is a place for canned cream of something or other in any kitchen. But we can get that recipe from any Midwest church bingo night potluck. When we watch a video from a self-identified chef who says that they are making an authentic recipe, I would like to see a more homemade version. Convenience items are acceptable when the fresh version is not the version that gives the best outcome (eg tinned San Marzano tomatoes vs fresh mass farmed GMO tomatoes). I think the way Vincenzo described what he would have done with an alfredo-style sauce would have been better. I think Oliver could have stated that a can of cream of mushroom works in a pinch.
We need more people saying it like it is. Public chefs like jamie does absolutely not deserve all their clout, fame and money if this is what they vomit out as content just for money.. keep it up Vincenzo
It's important to hold public figures accountable for the content they produce, especially in the culinary world. Authenticity and respect for culinary traditions should always be a priority! 🍽️👨🍳
Or perhaps be became famous and did well for himself because people actually liked eating his food irrespective of whether or not it was actually ‘authentic’?
Brilliant reaction video!!! I completely lost it when Vincenzo reacted to the cream of mushroom soup. If I had been drinking a beer, I would've sprayed it. Bravo!
Thank you so much! 😄 Glad I could give you a good laugh! 🍻👏
Рік тому+8
I have to agree with you on this. At home we cook some of italian dishes our way so to speak and though I never complain after finding your channel and doing pasta your way it changed the way I cook completely. Bolognese and Carbonara are my favourites and really easy to make. I know that sometimes your critical view can annoy someone but following you I learned to cook really tasty things. Keep up
Grazie mille for the kind words! 🙏🇮🇹 I'm thrilled that my recipes have added a new dimension to your cooking journey. Bolognese and Carbonara are classic favorites for a reason! Keep embracing that Italian flair in your kitchen. Buon appetito! 👨🍳🍝💫
10:55 I will say that other than smell and taste, a lot of food is from memory, what you remember as a child. On the other side of the coin, what you remember as a child doesn't always parlay into the future. As a child I adored Kraft macaroni and cheese,. I ate it constantly. Then I grew up. Hadn't eaten it for probably 39 years. Then one day I thought, I loved that stuff so much when I was young that I bought a box. I was prepared to go back to my childhood and how delicious I remembered it being. Cooked it, ate one bite, thought it was disgusting, and in the trash it went. If you grew up eating cream of mushroom soup it's still nostalgic for me. Especially in green bean casserole at Thanksgiving. There is just something so nostalgic about it that I can't quit. Cheers to you down under! Love your videos, waiting patiently for a cookbook!
I made your lemon pasta twice, and the second time I added lemon / pecorino breadcrumb on it. I thought it was a nice twist texture wise. Thanks a lot for what you do Vincenzo, you’re the perfect mix of fun and education ! (You make me cry in laughter more often than not ^^)
Double lemon pasta love, bravo! 🍋🍝 Adding that zesty breadcrumb twist is brilliant. Grazie for the kind words! Cooking is joy, and if I'm bringing laughter and flavor to your kitchen, I'm over the moon! 🤣👨🍳🎉
I’m hooked on these videos! Always learn something and now I’m starting to cook some great meals which makes the wife happy as well as my own taste buds
Fantastico! 🍳👨🍳 The kitchen journey of learning and delight continues! Buon appetito to you and your happy taste buds, keeping the culinary magic alive. Happy cooking for both you and the wife! 🇮🇹🥂🍽️
As a Chinese who just started learning cooking Italian food. I tried both of your recipes. Have to say yours is better😂😂. He enjoys making unecessary innovations😂😂😂😂
Grazie mille! 🙏👨🍳 Nona's wisdom lives on through the love of cooking. Thrilled to be a taste of nostalgia and knowledge. Keep those traditions alive in the kitchen! Nonna-approved vibes! 🇮🇹❤️👵🍝
This is hilarious. It is like someone going "Today we will make a Pizza" and in the middle of making toppings he goes "Gonna use a special ingredient here" and gets a frozen pizza out and puts the toppings on it as extra and calls it a day!
Ciao VIncenzo! Another great reaction video THX as always. One note: If you're cooking down mushrooms, and I'll do this with generous amounts of butter (for when the milk fats brown near the end that gives a real depth of flavor) and add salt from the beginning, which will help immensely in pulling the water out of the mushrooms which is what we want and allow for them to get that toasted quality much quicker. The sooner we can get the water to evaporate is key, as we want to keep the heat to a medium range so as not to burn our butter or mushrooms.
@@vincenzosplate you are such a genuine and generous human, always a joy to watch. Typiquement Iitalien and as my granfather once said to my father, "What are you still doing in France, go visit Italy, they're a lot more fun than the French!"
Loving the mushrooms so much💕 My mom cooked a lot growing up, but I do remember one recipe she used that very same can. I agree, a little butter or cream would do the trick. I would even just leave that out completely, especially with the garlic, breadcrumbs and parmigiana. I do love Jamie’s personality and some of his other recipes. Just depends what you’re looking for. 💕
Mamma's recipes always have that special touch! 🍄👩🍳 Oh, the can days! But hey, fresh is fab, right? Jamie's got flair, but Italian love is in the details! 💖🇮🇹
@@vincenzosplateI’m pretty sure I grew up poor because Mom cooked with canned soups … I can tell you there are no cans in my cupboard except tomatoes … and black olives
I tried making the American classic tuna casserole for once without the help of canned mushroom soup, and it was amazing, it's amazing what can happen with real ingredients!
Bellissimo! 🥘👨🍳 Real ingredients, real magic! Your homemade twist on the classic tuna casserole is music to my taste buds. Keep that creativity flowing in the kitchen, amico! 🇮🇹🎶🍴
Haha, grazie mille for the laughter and love! 😄🙌 Mixing food and fun, that's the secret recipe! 🍝🤣 Thrilled to be cooking and connecting with you all! 🇮🇹❤️
Just like Uncle Roger was thinking that it's hard to ruin the fried rice given its simple recipe and yet Jaimie Oliver managed to put chili jam in there and here he ruined a nice beginning with a can of vomit. Well put Vincenzo! Love your recipes btw, everything I did following your authentic recipes worked out just perfectly. TY!
Ah, Uncle Roger and his fried rice wisdom! 🍚🔥 Chili jam and canned surprises, oh Jamie! Delighted to hear my recipes are hitting the mark in your kitchen. Authenticity makes the flavors shine. Grazie mille for your kind words! 🙌👨🍳🌟 Keep rocking those dishes!
I like the fact this video was not even a comedy show anymore, but Vincenzo sounded genuinely angry, frustrated and offended seeing the mushroom soup 😂🤣
@@vincenzosplate Thanks for the time you took out of your day to reply! Love your content. Here’s hoping you enjoy what you’re doing and you can stay profitable enough with it to keep it coming forever!
Ciao! 🇮🇹 Exploring ancient Italian cuisine sounds exciting! From Roman times to medieval feasts, the flavors of history are rich and diverse. Stay tuned for a flavorful journey back in time. Buon appetito! 👨🍳🌟🏛️
Hey Vincenzo I cook this dish with wild chanterelle mushrooms I find behind my house here in Pennsylvania. Love your channel. You're pretty cool. I also use tarragon instead of tyme.
Ciao amico! 🍄🌿 Cooking with foraged chanterelles? Bellissimo! Tarragon's twist sounds delizioso too. Grazie for the love and the kitchen adventures! Keep rockin' those flavors! 👨🍳👍
Love the reacting video vincenzo love your content your a amazing UA-camr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo
I had cream of mushrooms with fresh mushrooms in the past. Although it has more flavor than fresh mushrooms and cream of mushrooms by themselves, the cream of mushrooms overpowers the flavors of the fresh mushrooms. You might as well just put a little bit of rehydrated dried mushrooms just to enhance the flavor of the cream of mushrooms which is already quite concentrated by itself,
Ah, the delicate dance of flavors! 🍄🎶 Finding the right balance between fresh and concentrated can be as tricky as a tango. Rehydrated dried mushrooms as a flavor boost? Now that's a harmonious kitchen move! Let's keep those taste buds waltzing with delight. 💃
Jamy Oliver really had set me up for bad track. I didn't grew up learning much about cooking. For some time he was my go to channel to get some ideas for home cooking just because I knew of no better and he's popular. Results often were not great as he doesn't teach importance of technique well nor he makes good suggestion on ingredients. That only left me hating cooking as my girlfriend more often than not would refuse to eat my cooking. I used to order food deliveries almost daily as result. I got much better now thanks to your channel and similar ones that focus on perfecting simple recipes with carefully picked ingredients and emphasis on technique. It also made my shopping much easier as now I know what I need and I can focus on finding quality fresh ingredients instead of roaming endless isles of jams and premade cans which I can never tell apart as all of them taste like slop anyway and are laden with ingredients that aren't beneficial.
What an amazing journey you've been on! 🍳👨🍳 It's heartening to hear that you've found your way back to the joys of cooking through channels that emphasize technique, quality ingredients, and passion for the craft. Cooking is an art, and it's all about enjoying the process and savoring the delicious results. Bravo for embracing a healthier and more fulfilling cooking routine that suits your tastes and well-being. Keep rocking those kitchen adventures with confidence and creativity! 🇮🇹👨🍳🌟
Ah, the culinary drama unfolds! 🥢🍳 Uncle Roger might have a thing or two to say about mixing things up. Let's savor authentic flavors while enjoying the laughter along the way. Buon appetito and happy cooking adventures! 👨🍳🇮🇹😄
Grazie mille! Your kind words warm my chef's heart. Welcome to the family, subscriber! 🙌👨🍳💕 Let's keep the kitchen love and deliciousness flowing! 🍽️🎉
Hi Vincenzo. The tin of soup was like a phone call at 3am - unexpected and very unwelcome! When I make this, I use cream cheese, a hint of dried chilli and lemon zest, rightly or wrongly. Thanks for another great post 👍.
Ciao! 🇮🇹 Unexpected soup, the midnight caller of cooking! 😆 Your twist with cream cheese, chili, and lemon zest sounds like a flavor party! 🧀🌶️🍋 Thanks for keeping the culinary creativity alive! 👨🍳👍
What i do to get a mushroom intense flavor is that i take some mushrooms and mix them in the blender (make a kind of duxelles), i cook it like minced beef with crushed garlic and at the end i add sliced grilled mushrooms in the plate once the cream with pasta water and pecorino is done and combined with the pasta, and the best thing is that the mushroom duxelles sticks to the pasta, so good ! Try it Vincenzo it won't disappoint you 😋
Ah, you've unlocked a mushroom symphony of flavors! 🍄🎶 Your culinary creation sounds like a delightful melody of textures and tastes. I'll be sure to give it a whirl - grazie for the tip, amico! 👨🍳🇮🇹🍝
I love using pasta water for the sauce, but if he already added mushroom soup, you’re just going to make the sauce thicker. It’ll be like paste once it gets to room temp. Like Vincezo said, it was better to just use cream or do a traditional cheese and egg combo to make the sauce.
Vicenzo. You should review Chef Jean-Pierre recently uploaded Arrabiata. It’s hilarious, with some fully assumed twists that would make any Italian chef cry ! The title is even Penne All’Arrabiata: how it’s made in Italy (sort of)
Seeing this recipe from jamie is such a dis-service to actual mushroom pastas. I had a wonderful pappardelle ai funghi misti from your friend who owns 400 gradi and it was the best mushroom pasta ive ever had! There is no comparison on which mushroom dish is better
This is the second "Jamie video" I have watched here. Like with the Lasagne its overcomplicated. I love the taste of good mushrooms on pasta. I tend to use reconstituted dried porcini or dried wild mushrooms from Poland if our Polish deli has them. In England supermarkets rarely have good fresh mushrooms!I I don't do a creamy sauce I just cook the mushrooms in a pan with a bit of oil, onion, garlic and seasoning and add pasta water for texture. And thats it! Using soup in a sauce is an old British kitchen trick and thats OK if you are busy but the Campbells soup he is using has the following ingredients "Water, Mushrooms (10%), Rapeseed Oil, Modified Maize Starch, Wheat Flour (contains Calcium Carbonate, Iron, Thiamin, Niacin), Milk Proteins, Salt, Double Cream (Milk), Yeast, Mushroom Powder, Sugar, White Pepper, Flavouring." So he is adding a lot of junk to his dish. Very unhealthy!
Go jamie!! He does a mixture of tradition, but i think he's done this for home cooks who are busy.. Jamie has the chef skills on lock though eg knife skills and speed. He has a good system as well. He has other mushroom videos doing traditional stuff.. Id still love to meet jamie. Hes been super inspiring
Absolutely, Jamie Oliver's approach has brought cooking closer to home for many! 🍳👨🍳 It's inspiring how he combines tradition and modern convenience. Knife skills and a passion for good food are his trademarks. Here's to delicious inspiration and flavorful journeys in the kitchen! 🇮🇹🥄😄
The canned, cubed or bags of sauce you get today in europe are pretty good. It's not restaurant level fresh cooking, but for everyday cooking it's fine. And the ones I use are only for the sauce, there are no pieces of mushrooms etc. in it.
Grazie mille for the respect! 🙏🇮🇹 It's all about sharing authentic traditions and flavors, one pasta bowl at a time. Let's keep the culinary integrity alive! 👨🍳🍝💚
As far as mushroom pasta is concerned, I tried so far "paglia e fieno", a mix of white and green tagliatelle with a creamy mushroom sauce from Tuscany; "strozzapreti alla Norcina", which is a dish from Lazio, the strozzapreti are completely unlike those from Romagna, they are in fact similar to spaghettoni; and the mushrooms have to be funghi pioppini (there is no English name for these), apart from that, salsiccia is used, and cream, white wine, pecorino, parsley and onions. I'm planning to cook strozzapreti alla boscaiola soon, this time in the Romagnol sense, which is again with mushrooms and salsiccia, but without cream or cheese and with strozzapreti romagnoli.
Jamie is using a cheap can but in UK supermarkets you also find the fancy-ass mushroom soups for £7/carton. I often use that to make a quick stroganoff but never used it for pasta sauce till now. Maybe I will give it a try. 😅
Adventurous culinary spirit, I see! 🍄👨🍳 Trying new ingredients can lead to unexpected but tasty results. If you decide to experiment, may your pasta sauce journey be flavorful and fun! Buon appetito! 🇮🇹🍝😄
When I do a sauté of mushrooms, I usually buy some dehydrated mushrooms mix too, so I can use the water of re-hydratation that is full of flavors to make the sauce, with a bit of cream :P it's better than using some artificial mushroom soup full of weird ingredients...
Brilliant move, my friend! 🍄🌟 Reusing that flavorful mushroom water is like conducting a symphony of taste! No weird ingredients in sight - just authentic Italian flair. Buon appetito! 🇮🇹👨🍳🎶
Vincenzo, you're my to go to guy for everything Italian (cooking, not cars or motor bikes). I hope Jamey's got the message. (Btw, everybody in my family/friends circle now loves your bolognese sause!).
Grazie mille, amico! 🇮🇹🍝 I'm thrilled to be your Italian cooking guide. Buonissimo to hear your family and friends enjoy the bolognese sauce! Let's keep those taste buds dancing with authentic flavors. 🥂👨🍳🌟
Oh, the culinary mix-up game! 🇮🇹🇫🇷 Creme fraiche and garlic-delicious, but let's keep our flavors distinctly Italian! 🍝🍅 Buon appetito with the right zest! 🙌👨🍳
I get why Vincenzo is upset about using Campbell's mushroom soup. But I love this soup so much. When I was in college, I would get a can of mushroom soup, some cheap dry pasta plus an egg and make a meal out of it. It's delicious and has remain my go to comfort food to this day lol
Porcini mushrooms are wonderful, so strongly flavored and earthy. I live in a rural area and shopping choices are limited here but I get dehydrated porcinis off Amazon, dried wild forest mushrooms blends too.
The reason Jamie Oliver is famous world wide it’s because he advertises major brand names. Today I saw two product placements and he just became just another Gordon Ramsay. Selling out comes with a price, you make lots of money and you lose some audience.
Product placements do shift the flavor of fame. 😕 Staying true to authentic cooking is key. But hey, even the best chefs have their moments. Let's keep the kitchen passion alive and focus on flavors that truly ignite our taste buds! 🔥🍳🌟
@@fransbuijs808 I don’t hold a grudge against using butter in Carbonara. Butter was used in the original version that was created during WW2 for Americans stationed there. Some chiefs tend to stick with the old traditions.
Ah, the chef's perspective! 🍽️👨🍳 Jamie's twists might leave some chefs scratching their heads. With culinary knowledge, there are indeed endless paths to flavor perfection. Let's appreciate the creativity while keeping our own culinary twists in mind! 👌🌟😄
Yeah totally agree on the frozen spinach. I lived for long in countries where there is no production of fresh vegs (terrible climate) so I moved to canned and frozen products, much better..
Survival mode calls for frozen feats! ❄️🥦 When fresh is a distant dream, canned and frozen save the day. Here's to adapting and creating tasty masterpieces! 🍽️🌍👨🍳
Ah, the mushroom texture mystery! 🍄🕵️♂️ We Italians appreciate a bella al dente, but chewy? Not on our watch! Let's keep striving for that perfect creamy harmony! 🇮🇹👨🍳👌
I use canned, condensed mushroom soup for exactly one dish. Braised chicken thighs. Brown the thighs, add one can of family sized soup that has been combined with 1 1\2 cups whole milk, bring to a boil, reduce heat and simmer gently until the meat is ready fall off the bones. Serve over rice.
Your braised chicken dish sounds deliciously comforting! 🍗🍚 It's all about finding what works best for each dish. Keep enjoying your culinary creations that make your taste buds dance with delight! 👨🍳🇮🇹😋
The first seven minutes I was honestly surprised by how well this recipe was going for a Jaime Oliver video. But in the back of my mind I heard the words "wait for it... wait for it..." Boom! Mushroom soup can! Hahahahaha. I've always considered him in the same camp as Rachel Ray taking odd "shortcuts" that make no sense. I really dislike their recipes.
Haha, the suspense was real! 🍄🥫 Mushroom soup can strikes again! Jaime Oliver's twists can be unpredictable. You're not alone-some shortcuts leave us scratching our heads. Let's keep our love for authentic flavors intact! 🙌👨🍳🌟
@@vincenzosplate "Oliver's Twists?" Haha. Excellent play on words there. Bravo! That's as good as people calling him Jaimie Olive-Oil. Even Uncle Roger started calling him that.
Ah, the mystery of celebrity kitchen antics! 🤔👨🍳 Whether it's for the spotlight or a playful twist, Jamie keeps us guessing. Reacting's half the fun, sparking foodie discussions worldwide! 🌍🍴😄
When you do find fresh spinatch at the farmer's market you can buy a shit-ton of it... All you need to do is blanch them quickly in boiling water, hit them in ice-cold water to seal in the vibrant green color and freeze them in small batches. You get the benefit of using some fresh and save the rest for future use!!
Ah, the wisdom of a savvy cook! 🌱🍃 Freezing that farmer's market bounty is like preserving a slice of Italian countryside. Vibrant green goodness for future feasts! Grazie for the tip! 👨🍳🇮🇹❄️
I can highly recommend using Crème fraîche. Prepare the mushrooms as Jaime showed, but instead of that can of mushroom soup you use Crème fraîche. And then the dish is done, with no pasta, no meat, just a piece of toasted bread for dipping. You can get that here (Germany) at any Christmas market (except that they usually use (small) champignons); but with porcini or chanterelles (my favourite) it tastes even better (also costs a bit more).
That trick is actually pretty good. My only concern is that mushroom soup may be a little too overpowering for the pasta. My take on Mushroom pasta is with a base of Mornay Sauce, but this one looks good too, and I bet yours too. Greetings from Costa Rica, chef Vincenzo
Ciao from Italy to Costa Rica! 🇨🇷🇮🇹 Mushroom pasta with a Mornay twist sounds delightful! The balance is key, as even mushroom soup can have a mighty flavor. Buon appetito with your culinary explorations! 🍝🌟👨🍳
Thank you so much for the kind words and support! 🙏🥰 I'm thrilled that you enjoy the videos. Stay tuned for more delicious Italian cooking adventures! 🇮🇹👨🍳🌟
I think that Jamie tries to make recipes that work for people who are beginners or younger people without cooking experience so sometimes he shows shortcuts like the canned soup, or easier to find or less expensive ingredients. He gets beat up over it all the time and it IS funny, but he's sincere about teaching cooking.
You've got a point! Jamie Oliver often aims to make cooking accessible for beginners and those looking for budget-friendly options. 😊👨🍳 While the shortcuts can be funny to critique, his sincerity in teaching cooking is admirable. 👏🍝
Your way of thinking is how the beginners and younger people start to cook the food in the wrong way. Because of your way of thinking, these beginners and younger people think every ingredients can be substituted, can be changed or even skip. Then after tasting it the taste is average and doesn't like the food.
I just made pasta. 4 rashers back bacon, 2 shallots, 200g fresh tomatoes, little bit of butter, parmizan, pasta water and a small amount of green pesto. Some bits of cheddar and mozzerella i had leftover as garnish. I used penne, it was very good.
Haha, the excitement was hard to hide! 🥴🍞 Thank you for sharing the laughs. Let's keep the passion alive in our Italian cooking adventures. Buon appetito! 🇮🇹👨🍳🌟
Haha, cream can be quite the sneaky ingredient! 🥛😄 But hey, let's keep those traditional Italian flavors pure and unadulterated! 🇮🇹👨🍳🍝 No cream needed for the perfect pasta masterpiece!
I am wondering how you would react if Jamie would out green peas in the sauce.... 😂😂😂😂😂😂😂 Thank you very much, Vincenzo, for sharing your wonderful reaction video with us.
Oh, green peas in Carbonara? 🍵🍝 Now that's an unexpected twist! Jamie's creativity knows no bounds. Grazie for joining the culinary fun, and let's keep those reactions full of flavor and laughter! 😄👨🍳🇮🇹🌿
Vincenzo, I am very curious to see if there are any Italian dishes using the ortiche/orties(French)/urzici(Romanian). My grandpa in Romania used to go pick them up during spring and when we used to cook them the taste felt waaay better than spinach. The freshness was simply incredible.
Ciao! 🇮🇹 Ortiche, orties, urzici-different names, same vibrant greens! 🌿 Your grandpa's tradition sounds amazing. Italians use "ortica" in dishes like risotto, pasta, or soups. Spinach's tastier cousin, indeed! 🌱👨🍳🍝 Keep that fresh taste alive!
Oh, the culinary twists and turns! 🍄😂 Choosing a path of culinary "violence" against fresh mushroom pasta can lead to surprising outcomes. Let's keep our kitchen escapades playful and our taste buds amused. Buon divertimento, adventurous chef! 👨🍳🤣🌟
A while ago, I made rigatoni with breadcrumbs, 'Nduja and cima di rapa, a recipe I got from the Austrian food columnist Christian Seiler, who in turn had it from the American author Alison Roman. Seiler suggested to use Spanish chorizo, but I immediately realised that this has to be made with Calabrese 'Nduja. It was nicely spicy, but I must say, I wasn't a big fan of the breadcrumbs - maybe there were just too many of them, and too greasy. My Swiss grandma likes to add breadcrumbs (browned in butter) to spätzle, which I find better.
Bravo Vincenzo, your comedian talent is unparalleled amongst youtube chefs! I enjoyed your video tremendously! However, TWO interruptions for your sponsor? Angora, caro! Angora!
I have cooked so many wonderful dishes off of this channel, and I agree with you! Though I have to say, growing up with cream of mushroom soup with milk (instead of water) with grilled cheese for a quick lunch with the family, will always be nostalgic. At the end of the day it's preserves, and must be treated as so - like pickles! Oh Madonne! I would sooner wait for the apocalypse than to use canned Cream of Mushroom in a with all those fresh ingredients! Dinner was sacred and my mother wouldn't dream of it. Neither would I. I guess I'm in the purist camp with Vincenzo!
Mamma mia, preserving the traditions and flavors we hold dear! 🍽️👨🍳 It's a journey of taste and memories. Let's savor the authenticity of our dishes and keep the culinary legacy alive. Buon appetito, purist at heart! 🇮🇹🌟👩🍳
Porcini (we call them white mushrooms here) are the absolute best. I pick them in a wild, dry them, then use a food processor to grind them into a fine powder. This way they can keep in an air-tight jar for a very long time. A spoonful of that powder delivers an explosion of mushroom taste to any dish.
Va bene! 🍝👨🍳 The pasta passion is contagious, spreading like a delicious Italian melody. Keep that pasta pot singing with love and authenticity, wherever you're from! Buon appetito! 🇮🇹🎶🍴
I use the tongs to extract the spaghetti. Vincenzo is most likely where I got it from, but I think also since both Vincenzo and Chef Jean-Pierre did it and several other UA-camr chefs that I respect, I started to do it
Grazie mille for letting me know! I'm glad to hear that you use tongs to extract spaghetti. It's a great way to avoid overcooking the pasta and to get a good grip on the strands.
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I love how you went all mad over the mushroom soup 😂
hi vincenzo again this is ethan we should do a cook off soon my dad likes italian food would you like to cook with me and him in his kitchen
Mate, dont advertise a dodgy VPN. Best to learn about those things first. LIke Italian recipes! ;)
Honestly watching Jamie is like watching an action movie sometimes, even if everything seems fine in the beginning you know that something is about to go wrong at a point
Oh, you're so right! 🍿 Jamie's culinary adventures are full of surprises. Just when you think it's smooth sailing, culinary chaos strikes! 🎬🔥
@@vincenzosplate I NEVER would have expected him to use that product. Not in a million years... perhaps it's the British influence, I have not a clue.
@@delightschwartz2155 As a British person I can say no, not a British influence, it's a Jamie influence.
still way better than egg fried rice though ....
and theres always a villain ... like mushroom sauce... mango chutney....
Hey Vincenzo! I actually cooked this this without the canned mushroom sauce, actually with butter like you said and it is a very delicious dish! Highly recommend for you to cook it! 😋
Well done my friend 👏🏻 This is what I love to hear! I recommend you to try my Mushroom Pasta recipe www.vincenzosplate.com/creamy-mushroom-pasta/
@@vincenzosplateDon't worry Vincenzo, we know better than to fall for this mess! Even though I grew up in the early 60s in a typical American household that used a LOT of Campbell's cream of mushroom soup, and I'll admit to liking it as a kid, as an adult I quickly learned to make the real thing - with cream, a bit of dry white vino, garlic, thyme, shallot and plenty of mushrooms, and my mom had to admit how much better it was, she even asked me to show her how I put it together. I think the younger generation learned to choose quality over cost or convenience, thanks to you and other chefs out there with the old-school approach. Jamie just must have needed to pay off his vacation house or something lol!
@@delightschwartz2155 Exactly this, homemade cream of mushroom soup is so better, hello from Glasgow, Scotland x :D I must try it with a splash of white wine next time I make it, it will be winter soon, hehe! x
The canned cream mushroom is probably ok….However it could possibly add a subtle processed food taste to the dish like how you sometimes taste with chain restaurants and airplane food.
porchini mushrooms are the best
He puts olive oil in everything, including Asian dishes. Which is why Uncle Roger calls him Jamie Olive oil 😂.
Ah, Jamie Olive Oil, the international fusion chef! 🌍🍶😂 Mixing cuisines with a drizzle of humor. Uncle Roger's got his comedy wok sizzling! Let's keep those flavors true to their roots, shall we? 😉👨🍳🌶️
He literally has Jam and Olive in his name. Can't deny it.
At this point I'm convinced that Jamie is just trolling us. He can't possibly be serious. First the chili jam and packet rice for egg fried rice, and now this.
Oh, Jamie's got his tricks up his sleeve! 🃏🍚 Trolling or experimenting? Who knows! Let's stick to authentic Italian flavors - no jam in sight! 🇮🇹👨🍳 Keeping it deliciously real! 🍝🤌
😂😂😂😅
Soba for Ramen, Soy Sauce in Thai Red Curry, Mango Chutney in Butter Chicken etc.
Thai green curry with a lot of mushroom.😂
Tbf, for what I've seen so far. He was just trying to get whatever he gets to suit his viewer. I mean some ingredients hard to get in UK (since his mainly viewers is there), so he improvised even though sometimes its wrong. BUT he has speciality in Italy's cuisine.
I honestly had a feeling he’d ruin it sooner or later 😂🤦🏻♀️🤦🏻♀️
Hahaha you weren’t wrong at all 🤣🤣🤣
What did JO ever do well, though?
Honestly asking.
@@vincenzosplate Vincenzo, please get in touch with Uncle Roger right away! This JO video needs to be reviewed by the two of you together.
Me too!😂😂😂
@@MrFastXX hes good at bullshitting...he made alot of people think he can cook 😂
After watching this video, I learned that after making my tomato sauce with EVOO, onions, San Marzano tomatoes, salt & papper, and fresh basil, I should add a large can of Campbells Condensed Tomato Soup to make the sauce "creamier." 😂 Thanks Vincenzo!!!
Oh, the creative culinary twists! 😄 While tomato soup might not be a traditional Italian secret, your sense of humor shines bright! Keep those Italian flavors pure and your kitchen experiments spirited. Buon divertimento! 🇮🇹👨🍳🍅
Hi Vincenzo. I'm a big fan of your channel. Growing up in South Germany we used to visit Italy a few times a year, I always loved the pasta dishes but also the amazing soups. I would love to see you make traditional Italian soups such as Stracciatella and zuppa Toscana. Keep up the good work!
Ciao amico! 🇮🇹👨🍳 Grazie for the love! Ah, those cherished memories of Italy. Stracciatella and Zuppa Toscana - coming right up, like a symphony of flavors! Stay tuned for some soul-warming, traditional Italian soup magic. 🍲🥣🌟
After watching you for a while now, I understand why you get you so passionate over the techniques people use. Arguably it's okay to use "artificial" and "processed" ingredients once in a while but what people had to understand is that there's better ways to do it. Thank you Vincenzo for emphasizing your points on fresh ingredients.
Grazie mille for your kind words! 🙏🍅 It's a joy to share the love and respect for fresh ingredients and traditional techniques. While occasional shortcuts can be fun, discovering the richness and authenticity of cooking from scratch is truly rewarding. Keep embracing the beauty of simple, fresh ingredients in your culinary creations. Buon appetito and happy cooking! 🇮🇹👨🍳🌟
Yes it's okay to use processed food sometimes but I think what is so frustrating is that he already had the fresh ingredients. In a pinch canned stuff would be okay but he didn't need to. That's what also made me wonder. Just why?
yes, you can do that at home, not at a cooking show
I love the way you explained it. There is a place for canned cream of something or other in any kitchen. But we can get that recipe from any Midwest church bingo night potluck. When we watch a video from a self-identified chef who says that they are making an authentic recipe, I would like to see a more homemade version. Convenience items are acceptable when the fresh version is not the version that gives the best outcome (eg tinned San Marzano tomatoes vs fresh mass farmed GMO tomatoes). I think the way Vincenzo described what he would have done with an alfredo-style sauce would have been better. I think Oliver could have stated that a can of cream of mushroom works in a pinch.
Like uncle Roger said.. every time Jamie reaching for the shelf you know something bad about to happen
Uncle Roger knows his stuff! 😂 Jamie, watch out for those shelves! 🙈🍽️📚
We need more people saying it like it is. Public chefs like jamie does absolutely not deserve all their clout, fame and money if this is what they vomit out as content just for money.. keep it up Vincenzo
It's important to hold public figures accountable for the content they produce, especially in the culinary world. Authenticity and respect for culinary traditions should always be a priority! 🍽️👨🍳
@@vincenzosplate 🤌🤌🤌
I've been cooking for 20+ years so maybe I should know this. What is chilli jam!? Is it a british thing?
Or perhaps be became famous and did well for himself because people actually liked eating his food irrespective of whether or not it was actually ‘authentic’?
Brilliant reaction video!!! I completely lost it when Vincenzo reacted to the cream of mushroom soup. If I had been drinking a beer, I would've sprayed it. Bravo!
Thank you so much! 😄 Glad I could give you a good laugh! 🍻👏
I have to agree with you on this. At home we cook some of italian dishes our way so to speak and though I never complain after finding your channel and doing pasta your way it changed the way I cook completely. Bolognese and Carbonara are my favourites and really easy to make. I know that sometimes your critical view can annoy someone but following you I learned to cook really tasty things. Keep up
Grazie mille for the kind words! 🙏🇮🇹 I'm thrilled that my recipes have added a new dimension to your cooking journey. Bolognese and Carbonara are classic favorites for a reason! Keep embracing that Italian flair in your kitchen. Buon appetito! 👨🍳🍝💫
@@vincenzosplate Grazie!!
I like your critique and you give alternate solutions which is so important! Thanks! I will make this dish soon.
You're very welcome! 🙌 Enjoy your cooking adventure, and remember, flavors are your canvas. Buon appetito! 🍽️👨🍳🌟
10:55 I will say that other than smell and taste, a lot of food is from memory, what you remember as a child.
On the other side of the coin, what you remember as a child doesn't always parlay into the future.
As a child I adored Kraft macaroni and cheese,. I ate it constantly. Then I grew up. Hadn't eaten it for probably 39 years. Then one day I thought, I loved that stuff so much when I was young that I bought a box. I was prepared to go back to my childhood and how delicious I remembered it being.
Cooked it, ate one bite, thought it was disgusting, and in the trash it went.
If you grew up eating cream of mushroom soup it's still nostalgic for me. Especially in green bean casserole at Thanksgiving. There is just something so nostalgic about it that I can't quit.
Cheers to you down under! Love your videos, waiting patiently for a cookbook!
I made your lemon pasta twice, and the second time I added lemon / pecorino breadcrumb on it. I thought it was a nice twist texture wise.
Thanks a lot for what you do Vincenzo, you’re the perfect mix of fun and education ! (You make me cry in laughter more often than not ^^)
Double lemon pasta love, bravo! 🍋🍝 Adding that zesty breadcrumb twist is brilliant. Grazie for the kind words! Cooking is joy, and if I'm bringing laughter and flavor to your kitchen, I'm over the moon! 🤣👨🍳🎉
@@vincenzosplatebtw, I’ve made the lemon pasta at least a dozen times now. It is amazing.
I’m hooked on these videos! Always learn something and now I’m starting to cook some great meals which makes the wife happy as well as my own taste buds
Fantastico! 🍳👨🍳 The kitchen journey of learning and delight continues! Buon appetito to you and your happy taste buds, keeping the culinary magic alive. Happy cooking for both you and the wife! 🇮🇹🥂🍽️
As a Chinese who just started learning cooking Italian food. I tried both of your recipes. Have to say yours is better😂😂. He enjoys making unecessary innovations😂😂😂😂
🇨🇳🍝 Grazie mille! We keep it authentic and delicious in the Italian kitchen. Unnecessary innovations can be fun, but sometimes simple is best! 😄👨🍳👌
@@vincenzosplateas a Indian I love Italian food it’s my 2nd favorite cuisine and the taste is Molto bene
The reason why traditional cooking is that way is because people already innovated a long time ago and got it right, leave it alone Jamie!
Loved your reaction! Ive learned a lot from you. My Nona gave me great knowledge and you are reminding me if her lessons!
Grazie mille! 🙏👨🍳 Nona's wisdom lives on through the love of cooking. Thrilled to be a taste of nostalgia and knowledge. Keep those traditions alive in the kitchen! Nonna-approved vibes! 🇮🇹❤️👵🍝
I love that Vicenzo throws in bits of Italian during the commentary, 'per favor', 'che fai'.
🇮🇹😄 It's all about embracing the authentic vibes. 👌🍝
This is hilarious. It is like someone going "Today we will make a Pizza" and in the middle of making toppings he goes "Gonna use a special ingredient here" and gets a frozen pizza out and puts the toppings on it as extra and calls it a day!
Ciao VIncenzo! Another great reaction video THX as always. One note: If you're cooking down mushrooms, and I'll do this with generous amounts of butter (for when the milk fats brown near the end that gives a real depth of flavor) and add salt from the beginning, which will help immensely in pulling the water out of the mushrooms which is what we want and allow for them to get that toasted quality much quicker. The sooner we can get the water to evaporate is key, as we want to keep the heat to a medium range so as not to burn our butter or mushrooms.
Ciao! Grazie mille for the tip! 🍄👨🍳 Gotta coax out that delicious mushroom flavor without drowning them in liquid!
@@vincenzosplate you are such a genuine and generous human, always a joy to watch. Typiquement Iitalien and as my granfather once said to my father, "What are you still doing in France, go visit Italy, they're a lot more fun than the French!"
Loving the mushrooms so much💕 My mom cooked a lot growing up, but I do remember one recipe she used that very same can. I agree, a little butter or cream would do the trick. I would even just leave that out completely, especially with the garlic, breadcrumbs and parmigiana. I do love Jamie’s personality and some of his other recipes. Just depends what you’re looking for. 💕
Mamma's recipes always have that special touch! 🍄👩🍳 Oh, the can days! But hey, fresh is fab, right? Jamie's got flair, but Italian love is in the details! 💖🇮🇹
@@vincenzosplateI’m pretty sure I grew up poor because Mom cooked with canned soups … I can tell you there are no cans in my cupboard except tomatoes … and black olives
I tried making the American classic tuna casserole for once without the help of canned mushroom soup, and it was amazing, it's amazing what can happen with real ingredients!
Bellissimo! 🥘👨🍳 Real ingredients, real magic! Your homemade twist on the classic tuna casserole is music to my taste buds. Keep that creativity flowing in the kitchen, amico! 🇮🇹🎶🍴
Vincenzo, who needs to watch comedy shows when there's your reaction videos....😂 Bravo and Thank You for teaching us !
Haha, grazie mille for the laughter and love! 😄🙌 Mixing food and fun, that's the secret recipe! 🍝🤣 Thrilled to be cooking and connecting with you all! 🇮🇹❤️
Just like Uncle Roger was thinking that it's hard to ruin the fried rice given its simple recipe and yet Jaimie Oliver managed to put chili jam in there and here he ruined a nice beginning with a can of vomit. Well put Vincenzo! Love your recipes btw, everything I did following your authentic recipes worked out just perfectly. TY!
Ah, Uncle Roger and his fried rice wisdom! 🍚🔥 Chili jam and canned surprises, oh Jamie! Delighted to hear my recipes are hitting the mark in your kitchen. Authenticity makes the flavors shine. Grazie mille for your kind words! 🙌👨🍳🌟 Keep rocking those dishes!
I like the fact this video was not even a comedy show anymore, but Vincenzo sounded genuinely angry, frustrated and offended seeing the mushroom soup 😂🤣
Sorry Vincenzo,
We just take our garlic game far more seriously in America.
Also why we don’t have vampires nibbling on our necks anymore…😂
Haha, no need to apologize! Garlic lovers unite! 😂🧄🇺🇸 Keep the vampires at bay with that serious garlic game! 😁🦇
@@vincenzosplate
Thanks for the time you took out of your day to reply!
Love your content. Here’s hoping you enjoy what you’re doing and you can stay profitable enough with it to keep it coming forever!
Hi Vincenzo. Could you make a video about italian cuisine before tomatoes and pasta? Maybe some dishes from early medieval or even roman times?
Ciao! 🇮🇹 Exploring ancient Italian cuisine sounds exciting! From Roman times to medieval feasts, the flavors of history are rich and diverse. Stay tuned for a flavorful journey back in time. Buon appetito! 👨🍳🌟🏛️
Hey Vincenzo I cook this dish with wild chanterelle mushrooms I find behind my house here in Pennsylvania.
Love your channel.
You're pretty cool.
I also use tarragon instead of tyme.
Ciao amico! 🍄🌿 Cooking with foraged chanterelles? Bellissimo! Tarragon's twist sounds delizioso too. Grazie for the love and the kitchen adventures! Keep rockin' those flavors! 👨🍳👍
Love the reacting video vincenzo love your content your a amazing UA-camr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo
It’s always a huge pleasure for me to know my videos make you smile! 🙏🏻 thank you kindly my friend ❤️
I had cream of mushrooms with fresh mushrooms in the past. Although it has more flavor than fresh mushrooms and cream of mushrooms by themselves, the cream of mushrooms overpowers the flavors of the fresh mushrooms. You might as well just put a little bit of rehydrated dried mushrooms just to enhance the flavor of the cream of mushrooms which is already quite concentrated by itself,
Ah, the delicate dance of flavors! 🍄🎶 Finding the right balance between fresh and concentrated can be as tricky as a tango. Rehydrated dried mushrooms as a flavor boost? Now that's a harmonious kitchen move! Let's keep those taste buds waltzing with delight. 💃
Jamy Oliver really had set me up for bad track. I didn't grew up learning much about cooking. For some time he was my go to channel to get some ideas for home cooking just because I knew of no better and he's popular. Results often were not great as he doesn't teach importance of technique well nor he makes good suggestion on ingredients. That only left me hating cooking as my girlfriend more often than not would refuse to eat my cooking. I used to order food deliveries almost daily as result. I got much better now thanks to your channel and similar ones that focus on perfecting simple recipes with carefully picked ingredients and emphasis on technique. It also made my shopping much easier as now I know what I need and I can focus on finding quality fresh ingredients instead of roaming endless isles of jams and premade cans which I can never tell apart as all of them taste like slop anyway and are laden with ingredients that aren't beneficial.
What an amazing journey you've been on! 🍳👨🍳 It's heartening to hear that you've found your way back to the joys of cooking through channels that emphasize technique, quality ingredients, and passion for the craft. Cooking is an art, and it's all about enjoying the process and savoring the delicious results. Bravo for embracing a healthier and more fulfilling cooking routine that suits your tastes and well-being. Keep rocking those kitchen adventures with confidence and creativity! 🇮🇹👨🍳🌟
Jamie has a passion for adding processed sauces into a normal food 😫 What the h is wrong with him??!! Who needs those shortcuts?
Oh, Jamie, my friend! 😅 Processed sauces? We know the real deal, don't we? 🇮🇹 Homemade all the way! 🍝
I think he’s having some sort of breakdown.
Busy mothers with kids? Students? I think those are mostly his target audience.
If this doesn't explain why Uncle Roger hates Jaimie, I don't know what does.
Ah, the culinary drama unfolds! 🥢🍳 Uncle Roger might have a thing or two to say about mixing things up. Let's savor authentic flavors while enjoying the laughter along the way. Buon appetito and happy cooking adventures! 👨🍳🇮🇹😄
When Vincenzo's Plate and Uncle Roger have same vibes😅
Haha, the culinary universe collides! 🍝🥢 Food and humor unite us all! Let's keep those cooking and comedy flavors strong. 😄👨🍳🌟
you are such a great critique, chef, and your honesty and kindness are so genuine.
Grazie mille! Your kind words warm my chef's heart. Welcome to the family, subscriber! 🙌👨🍳💕 Let's keep the kitchen love and deliciousness flowing! 🍽️🎉
Hi Vincenzo. The tin of soup was like a phone call at 3am - unexpected and very unwelcome! When I make this, I use cream cheese, a hint of dried chilli and lemon zest, rightly or wrongly.
Thanks for another great post 👍.
Ciao! 🇮🇹 Unexpected soup, the midnight caller of cooking! 😆 Your twist with cream cheese, chili, and lemon zest sounds like a flavor party! 🧀🌶️🍋 Thanks for keeping the culinary creativity alive! 👨🍳👍
What i do to get a mushroom intense flavor is that i take some mushrooms and mix them in the blender (make a kind of duxelles), i cook it like minced beef with crushed garlic and at the end i add sliced grilled mushrooms in the plate once the cream with pasta water and pecorino is done and combined with the pasta, and the best thing is that the mushroom duxelles sticks to the pasta, so good ! Try it Vincenzo it won't disappoint you 😋
Ah, you've unlocked a mushroom symphony of flavors! 🍄🎶 Your culinary creation sounds like a delightful melody of textures and tastes. I'll be sure to give it a whirl - grazie for the tip, amico! 👨🍳🇮🇹🍝
@@vincenzosplate let me know your thoughts on it once you've tried it please 😁
I love using pasta water for the sauce, but if he already added mushroom soup, you’re just going to make the sauce thicker. It’ll be like paste once it gets to room temp. Like Vincezo said, it was better to just use cream or do a traditional cheese and egg combo to make the sauce.
👨🍳🍝 Absolutely, pasta water is a game-changer, but gotta watch that sauce consistency! My advice on cream or classic cheese-egg mix is spot on. 😄
Vicenzo. You should review Chef Jean-Pierre recently uploaded Arrabiata. It’s hilarious, with some fully assumed twists that would make any Italian chef cry ! The title is even Penne All’Arrabiata: how it’s made in Italy (sort of)
Omg I absolutely need to check it out! Thank you
You made me smile throughout the video. Love your videos.
Seeing this recipe from jamie is such a dis-service to actual mushroom pastas. I had a wonderful pappardelle ai funghi misti from your friend who owns 400 gradi and it was the best mushroom pasta ive ever had! There is no comparison on which mushroom dish is better
You’re right Danny!
Great to hear you had the pleasure to eat at 400gradi, there you can really find high quality food!
@@vincenzosplate Agreed, I went in a couple of weeks ago and had a Margherita Pizza, it was the best pizza I've had in years
This is the second "Jamie video" I have watched here. Like with the Lasagne its overcomplicated. I love the taste of good mushrooms on pasta. I tend to use reconstituted dried porcini or dried wild mushrooms from Poland if our Polish deli has them. In England supermarkets rarely have good fresh mushrooms!I I don't do a creamy sauce I just cook the mushrooms in a pan with a bit of oil, onion, garlic and seasoning and add pasta water for texture. And thats it! Using soup in a sauce is an old British kitchen trick and thats OK if you are busy but the Campbells soup he is using has the following ingredients "Water, Mushrooms (10%), Rapeseed Oil, Modified Maize Starch, Wheat Flour (contains Calcium Carbonate, Iron, Thiamin, Niacin), Milk Proteins, Salt, Double Cream (Milk), Yeast, Mushroom Powder, Sugar, White Pepper, Flavouring." So he is adding a lot of junk to his dish. Very unhealthy!
Couldn't agree more! 🍄👌 Jamie's adding a whole grocery list in there. Keep it simple, like your mushroom pasta recipe. 😄👍
@@vincenzosplate Keep it simple should be every cooks motto!
Go jamie!! He does a mixture of tradition, but i think he's done this for home cooks who are busy..
Jamie has the chef skills on lock though eg knife skills and speed. He has a good system as well. He has other mushroom videos doing traditional stuff.. Id still love to meet jamie. Hes been super inspiring
Absolutely, Jamie Oliver's approach has brought cooking closer to home for many! 🍳👨🍳 It's inspiring how he combines tradition and modern convenience. Knife skills and a passion for good food are his trademarks. Here's to delicious inspiration and flavorful journeys in the kitchen! 🇮🇹🥄😄
The canned, cubed or bags of sauce you get today in europe are pretty good. It's not restaurant level fresh cooking, but for everyday cooking it's fine. And the ones I use are only for the sauce, there are no pieces of mushrooms etc. in it.
This is why I genuinely respect you ,vincenzo ... the things you said regarding teaching millions the wrong thing to millions...
Grazie mille for the respect! 🙏🇮🇹 It's all about sharing authentic traditions and flavors, one pasta bowl at a time. Let's keep the culinary integrity alive! 👨🍳🍝💚
we need you and uncle roger roasting jamie together. those mushrooms looked amazing untill he put the canned soup in there...
That would be epic 🤣🤣
As far as mushroom pasta is concerned, I tried so far "paglia e fieno", a mix of white and green tagliatelle with a creamy mushroom sauce from Tuscany; "strozzapreti alla Norcina", which is a dish from Lazio, the strozzapreti are completely unlike those from Romagna, they are in fact similar to spaghettoni; and the mushrooms have to be funghi pioppini (there is no English name for these), apart from that, salsiccia is used, and cream, white wine, pecorino, parsley and onions. I'm planning to cook strozzapreti alla boscaiola soon, this time in the Romagnol sense, which is again with mushrooms and salsiccia, but without cream or cheese and with strozzapreti romagnoli.
Jamie is using a cheap can but in UK supermarkets you also find the fancy-ass mushroom soups for £7/carton. I often use that to make a quick stroganoff but never used it for pasta sauce till now. Maybe I will give it a try. 😅
Adventurous culinary spirit, I see! 🍄👨🍳 Trying new ingredients can lead to unexpected but tasty results. If you decide to experiment, may your pasta sauce journey be flavorful and fun! Buon appetito! 🇮🇹🍝😄
I also loved it when uncle Roger’s roasted Jamie Oliver 😂😂
Vincenzo, you wouldn't believe how many people use that Campbell's mushroom soup in their recipes, lol, especially here in the States.
I can just imagine 🤦🏻♂️ mamma mia this is so sad
They've been using that cream of mushroom soup in their recipes before you were born, lol.
Now that Jamie did the chili jam fried rice equivalent for a pasta dish, you should ask Uncle Roger to send you a Jamie Oliver mask.
When I do a sauté of mushrooms, I usually buy some dehydrated mushrooms mix too, so I can use the water of re-hydratation that is full of flavors to make the sauce, with a bit of cream :P
it's better than using some artificial mushroom soup full of weird ingredients...
Brilliant move, my friend! 🍄🌟 Reusing that flavorful mushroom water is like conducting a symphony of taste! No weird ingredients in sight - just authentic Italian flair. Buon appetito! 🇮🇹👨🍳🎶
Vincenzo, you're my to go to guy for everything Italian (cooking, not cars or motor bikes). I hope Jamey's got the message. (Btw, everybody in my family/friends circle now loves your bolognese sause!).
Grazie mille, amico! 🇮🇹🍝 I'm thrilled to be your Italian cooking guide. Buonissimo to hear your family and friends enjoy the bolognese sauce! Let's keep those taste buds dancing with authentic flavors. 🥂👨🍳🌟
1. Buy fresh mushroom to cook mushroom pasta
2. Add canned mushroom for reason
Vincenzo: *brain aneurysm noise*
Haha! 😂 Fresh mushrooms for the win! 🍄🍝 Let's keep it authentic! 👌🇮🇹
Anglos seem to, through ignorance, mix up Italian and French cuisine- creme fraiche, lots of garlic, cream etc.
Oh, the culinary mix-up game! 🇮🇹🇫🇷 Creme fraiche and garlic-delicious, but let's keep our flavors distinctly Italian! 🍝🍅 Buon appetito with the right zest! 🙌👨🍳
I think he means "WWII rationing era" when he says old school. Using canned mushroom soup in many recipes was really common then.
😂🙈🙈🙈
I get why Vincenzo is upset about using Campbell's mushroom soup. But I love this soup so much. When I was in college, I would get a can of mushroom soup, some cheap dry pasta plus an egg and make a meal out of it. It's delicious and has remain my go to comfort food to this day lol
Whoa, hold on there! 🤨 Ham and cream in carbonara? Non è possibile! 🍝🥓 Let's send him a virtual cooking lesson pronto! 🇮🇹👨🍳
Porcini mushrooms are wonderful, so strongly flavored and earthy. I live in a rural area and shopping choices are limited here but I get dehydrated porcinis off Amazon, dried wild forest mushrooms blends too.
The reason Jamie Oliver is famous world wide it’s because he advertises major brand names. Today I saw two product placements and he just became just another Gordon Ramsay. Selling out comes with a price, you make lots of money and you lose some audience.
I've even seen Gennaro Contaldo throw butter into spaghetti carbonara. And the brand name was in plain sight.
Product placements do shift the flavor of fame. 😕 Staying true to authentic cooking is key. But hey, even the best chefs have their moments. Let's keep the kitchen passion alive and focus on flavors that truly ignite our taste buds! 🔥🍳🌟
@@fransbuijs808 I don’t hold a grudge against using butter in Carbonara. Butter was used in the original version that was created during WW2 for Americans stationed there. Some chiefs tend to stick with the old traditions.
Unleashing Uncle Roger like a weapon 😂😂😂
😂😂😂
Leave it to Jamie to screw it up… as a chef 100% sure it will taste fantastic but he’s a trained chef, multiple ways of making this better
Ah, the chef's perspective! 🍽️👨🍳 Jamie's twists might leave some chefs scratching their heads. With culinary knowledge, there are indeed endless paths to flavor perfection. Let's appreciate the creativity while keeping our own culinary twists in mind! 👌🌟😄
@@vincenzosplate indeed my friend… keep up the amazing content I love your videos… don’t have the courage or know how to do what you do…
I've watched this a few times now and that red mist when you get angry about the mushroom soup never gets old 😂
That red mist moment is pure comedy gold! 😂🍄
@@vincenzosplateRight 😂 you’re hilarious 😆 love you and your channel, God bless ❤️❤️❤️
Yeah totally agree on the frozen spinach. I lived for long in countries where there is no production of fresh vegs (terrible climate) so I moved to canned and frozen products, much better..
Survival mode calls for frozen feats! ❄️🥦 When fresh is a distant dream, canned and frozen save the day. Here's to adapting and creating tasty masterpieces! 🍽️🌍👨🍳
Overall, this looks amazing. A bit too much thyme for my liking, but overall I would gladly eat this on any day of the week.
He’s great, ever if he ruins something he can make a great dish!
Vincenzo when you get angry in Italian it brings me back to when my Poppy would get angry at times at the TV or something.
Cream of mushroom soup is mostly ok. The issue with it is the mushrooms. They are small but they also have the chewy texture of canned mushrooms.
Ah, the mushroom texture mystery! 🍄🕵️♂️ We Italians appreciate a bella al dente, but chewy? Not on our watch! Let's keep striving for that perfect creamy harmony! 🇮🇹👨🍳👌
I use canned, condensed mushroom soup for exactly one dish. Braised chicken thighs. Brown the thighs, add one can of family sized soup that has been combined with 1 1\2 cups whole milk, bring to a boil, reduce heat and simmer gently until the meat is ready fall off the bones. Serve over rice.
Your braised chicken dish sounds deliciously comforting! 🍗🍚 It's all about finding what works best for each dish. Keep enjoying your culinary creations that make your taste buds dance with delight! 👨🍳🇮🇹😋
The first seven minutes I was honestly surprised by how well this recipe was going for a Jaime Oliver video. But in the back of my mind I heard the words "wait for it... wait for it..." Boom! Mushroom soup can! Hahahahaha.
I've always considered him in the same camp as Rachel Ray taking odd "shortcuts" that make no sense. I really dislike their recipes.
Haha, the suspense was real! 🍄🥫 Mushroom soup can strikes again! Jaime Oliver's twists can be unpredictable. You're not alone-some shortcuts leave us scratching our heads. Let's keep our love for authentic flavors intact! 🙌👨🍳🌟
@@vincenzosplate "Oliver's Twists?" Haha. Excellent play on words there. Bravo! That's as good as people calling him Jaimie Olive-Oil. Even Uncle Roger started calling him that.
Vincenzo doesn't want corporate trash in these recipes, and I so respect that
It makes one wonder if Jamie “ruins” the dish on purpose, because he knows you and many others will be watching and reacting to it.
Ah, the mystery of celebrity kitchen antics! 🤔👨🍳 Whether it's for the spotlight or a playful twist, Jamie keeps us guessing. Reacting's half the fun, sparking foodie discussions worldwide! 🌍🍴😄
When you do find fresh spinatch at the farmer's market you can buy a shit-ton of it... All you need to do is blanch them quickly in boiling water, hit them in ice-cold water to seal in the vibrant green color and freeze them in small batches. You get the benefit of using some fresh and save the rest for future use!!
Ah, the wisdom of a savvy cook! 🌱🍃 Freezing that farmer's market bounty is like preserving a slice of Italian countryside. Vibrant green goodness for future feasts! Grazie for the tip! 👨🍳🇮🇹❄️
I can highly recommend using Crème fraîche. Prepare the mushrooms as Jaime showed, but instead of that can of mushroom soup you use Crème fraîche. And then the dish is done, with no pasta, no meat, just a piece of toasted bread for dipping.
You can get that here (Germany) at any Christmas market (except that they usually use (small) champignons); but with porcini or chanterelles (my favourite) it tastes even better (also costs a bit more).
Oh, fantastico twist! 🍄🇩🇪 Crème fraîche magic with primo mushrooms! 🍞✨ Bellissimo! 🍴👨🍳 Grazie for the tasty tip! 🇮🇹😄
Instead of mushroom soup try using a tin of Heinz Ham and Pea Soup. It's absolutely to die for.
@@jonathan9woodtry using Heinz baked beans with sausages tastes even better🤌🏾
@@localoppboy7668 I'm salivating at thought
Enjoyed, as always Vincenzo..👍
Glad you enjoyed it! 😄👍
That trick is actually pretty good. My only concern is that mushroom soup may be a little too overpowering for the pasta. My take on Mushroom pasta is with a base of Mornay Sauce, but this one looks good too, and I bet yours too. Greetings from Costa Rica, chef Vincenzo
Ciao from Italy to Costa Rica! 🇨🇷🇮🇹 Mushroom pasta with a Mornay twist sounds delightful! The balance is key, as even mushroom soup can have a mighty flavor. Buon appetito with your culinary explorations! 🍝🌟👨🍳
I love watching all your videos keep them coming my dear friend 😊🤗👍👍👍👍👍
Thank you so much for the kind words and support! 🙏🥰 I'm thrilled that you enjoy the videos. Stay tuned for more delicious Italian cooking adventures! 🇮🇹👨🍳🌟
I think that Jamie tries to make recipes that work for people who are beginners or younger people without cooking experience so sometimes he shows shortcuts like the canned soup, or easier to find or less expensive ingredients. He gets beat up over it all the time and it IS funny, but he's sincere about teaching cooking.
You've got a point! Jamie Oliver often aims to make cooking accessible for beginners and those looking for budget-friendly options. 😊👨🍳 While the shortcuts can be funny to critique, his sincerity in teaching cooking is admirable. 👏🍝
Your way of thinking is how the beginners and younger people start to cook the food in the wrong way. Because of your way of thinking, these beginners and younger people think every ingredients can be substituted, can be changed or even skip. Then after tasting it the taste is average and doesn't like the food.
@@ayumetaldesu3563If young people want to eat garbage let them. It would be nothing new these days.
I love the corrections to Jamie Oliver!!😂😂🤣, but you are 100% right, I agree. Well done.
I just made pasta.
4 rashers back bacon, 2 shallots, 200g fresh tomatoes, little bit of butter, parmizan, pasta water and a small amount of green pesto.
Some bits of cheddar and mozzerella i had leftover as garnish.
I used penne, it was very good.
Vincenzo, your passion regarding the mushroom soup was palpable! LOL The angst, the horror! Thank goodness for the breadcrumbs!
Haha, the excitement was hard to hide! 🥴🍞 Thank you for sharing the laughs. Let's keep the passion alive in our Italian cooking adventures. Buon appetito! 🇮🇹👨🍳🌟
oh my gosh i'd love a collab between vincenzo and uncle roger!!! it would be funny af🤣
A collab with Uncle Roger? 😂👏 That would be "eggscellent" and "rice-tastic"! 🍳🍚🎉
Watching jamie is pretty much " okay,look nice enough " to " what the.. " to " what a blasphemy " in a few second. What a trip!
Jamie's recipes can be quite the rollercoaster ride! 😄🎢 From curiosity to shock, it's all part of the food adventure! 🍽️👀🇮🇹
Uncle Roger would change the title of the video to How to Ruin WHATEVER ASIAN DISH Like Jamie Oliver😂
Ahahahhah
You had me at "I hope you don't use cream'.... hahahaha lol.
Haha, cream can be quite the sneaky ingredient! 🥛😄 But hey, let's keep those traditional Italian flavors pure and unadulterated! 🇮🇹👨🍳🍝 No cream needed for the perfect pasta masterpiece!
I am wondering how you would react if Jamie would out green peas in the sauce.... 😂😂😂😂😂😂😂
Thank you very much, Vincenzo, for sharing your wonderful reaction video with us.
Oh, green peas in Carbonara? 🍵🍝 Now that's an unexpected twist! Jamie's creativity knows no bounds. Grazie for joining the culinary fun, and let's keep those reactions full of flavor and laughter! 😄👨🍳🇮🇹🌿
Vincenzo, I am very curious to see if there are any Italian dishes using the ortiche/orties(French)/urzici(Romanian). My grandpa in Romania used to go pick them up during spring and when we used to cook them the taste felt waaay better than spinach. The freshness was simply incredible.
Ciao! 🇮🇹 Ortiche, orties, urzici-different names, same vibrant greens! 🌿 Your grandpa's tradition sounds amazing. Italians use "ortica" in dishes like risotto, pasta, or soups. Spinach's tastier cousin, indeed! 🌱👨🍳🍝 Keep that fresh taste alive!
I like putting Romano in my marinara when it is close to being done. I will take the bread crumb part and use it.
Great idea! 🧀🍝 Using Romano and breadcrumbs for that extra flavor and texture in marinara is a tasty twist. Yum! 👌😋
7:45 Ma man decided to become naughty and chose violence against fresh mushroom pasta 😅😅😅
Oh, the culinary twists and turns! 🍄😂 Choosing a path of culinary "violence" against fresh mushroom pasta can lead to surprising outcomes. Let's keep our kitchen escapades playful and our taste buds amused. Buon divertimento, adventurous chef! 👨🍳🤣🌟
@@vincenzosplate Haha he did it to us Asian people once when he threw chili jam into our jumping fried rice and made it soggy LoL.
I'm a hobby cook and lived for 25 years in italy and I agree 100% with Vincenzo.
A while ago, I made rigatoni with breadcrumbs, 'Nduja and cima di rapa, a recipe I got from the Austrian food columnist Christian Seiler, who in turn had it from the American author Alison Roman. Seiler suggested to use Spanish chorizo, but I immediately realised that this has to be made with Calabrese 'Nduja. It was nicely spicy, but I must say, I wasn't a big fan of the breadcrumbs - maybe there were just too many of them, and too greasy. My Swiss grandma likes to add breadcrumbs (browned in butter) to spätzle, which I find better.
Bravo Vincenzo, your comedian talent is unparalleled amongst youtube chefs! I enjoyed your video tremendously! However, TWO interruptions for your sponsor? Angora, caro! Angora!
Grazie mille! 🙌🤣 Well, you know, even a maestro needs to keep the pasta pot boiling with a little sponsorship seasoning! Just a pinch, promise! 🍝🔥🤝
lmao i love how he claims that grabbing pasta without draining it first is a "Vincenzo's plate technique " 😂😂😂😂
the AUDACITY ! lol
Thank you for your rant about teaching to cook Chef Vincenzo, I whole heartedly agree
I have cooked so many wonderful dishes off of this channel, and I agree with you! Though I have to say, growing up with cream of mushroom soup with milk (instead of water) with grilled cheese for a quick lunch with the family, will always be nostalgic. At the end of the day it's preserves, and must be treated as so - like pickles! Oh Madonne! I would sooner wait for the apocalypse than to use canned Cream of Mushroom in a with all those fresh ingredients! Dinner was sacred and my mother wouldn't dream of it. Neither would I. I guess I'm in the purist camp with Vincenzo!
Mamma mia, preserving the traditions and flavors we hold dear! 🍽️👨🍳 It's a journey of taste and memories. Let's savor the authenticity of our dishes and keep the culinary legacy alive. Buon appetito, purist at heart! 🇮🇹🌟👩🍳
Porcini (we call them white mushrooms here) are the absolute best. I pick them in a wild, dry them, then use a food processor to grind them into a fine powder. This way they can keep in an air-tight jar for a very long time. A spoonful of that powder delivers an explosion of mushroom taste to any dish.
🍄👌 Homemade porcini powder? That's a culinary treasure! A spoonful of that magic powder can turn any dish into a mushroom masterpiece. 🍽️🍄😄
I'm also proud to say Vincenzo taught me to take the pasta directly from the water into the sauce.... 😊
I'm not Italian, but it's crazy how I start to react like you when it comes to cook pasta
Va bene! 🍝👨🍳 The pasta passion is contagious, spreading like a delicious Italian melody. Keep that pasta pot singing with love and authenticity, wherever you're from! Buon appetito! 🇮🇹🎶🍴
I use the tongs to extract the spaghetti. Vincenzo is most likely where I got it from, but I think also since both Vincenzo and Chef Jean-Pierre did it and several other UA-camr chefs that I respect, I started to do it
Grazie mille for letting me know! I'm glad to hear that you use tongs to extract spaghetti. It's a great way to avoid overcooking the pasta and to get a good grip on the strands.
Vincenzo: Yeah, Jamie’s good at cooking Italian…………….
Famous last words