The video reviews Jamie Oliver’s mushroom pasta recipe, highlighting the use of canned mushroom soup and a crunchy breadcrumb topping. I react to the ingredients and share thoughts on the unique cooking method.
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jimmy Oliver made a perfect mushroom pasta so it’s time to react to Jamie Oliver hey guys hope you’re well we’re going to make Please please I just want go Jimmy hey guys hope you’re well we’re going to make the most delicious mushroom pasta with garlic spinach mushrooms a rich sauce i’m actually very very intrigued to see these beautiful ingredients used in the pasta i’m actually interested to see what he’s doing with the spinach but the mushroom soup that’s something that’s already worrying me honestly I hope it’s a joke we’ve got a crunchy thyme and garlic breadcrumb topping is just joy joy joy beautiful to add toasted breadcrumbs on top i really I already like this let’s get cooking put the pan on a medium high heat and a pot of boiling water first job garlic breadrumbs finally slice two cloves of garlic this is my wife’s favorite bit so what she loves and what I love about this is the crunch of the breadrumbs with the soft delicate pasta it’s a Sicilian thing mudika aturata so it’s toasted bread crumbs and you can add garlic extra virgin olive oil you can put parsley some people like to add chili if you like spicy it’s it’s a beautiful topping for any type of pastels seriously it’s so good used to be called poor main food because for families who were not able to afford peorino or parmyo they would use this as um toppings you know little pastas and it’s so good i even used it on top of pizzas and it’s so good trust me it’s a really beautiful combo we’re going to go in here with some olive oil go in with the garlic get that sizzling so the next ingredient thyme fresh thyme is joyful a few nice little stalks just pull the lovely little leaves that’s a lovely touch the time in the breadcrumbs off the stalk they normally pop and spit a little bit but the flavor from thyme is amazing especially with mushrooms listen to that and then in with the breadrumbs and we can turn that temperature right down just toast off these breadrumbs and this will make the most amazing little sprinkle for any pasta any ravioli even soups gorgeous on salads it will do it will go very well everywhere i made the pizza with a stuffing of the calamari go and check it out and the leftover I used as toppings for a pizza then in the last few seconds and then what I did when the pizza was cooked I added the breadcrumbs on top and put it back in the oven for a few seconds and the pizza was one of the best creation I’ve ever done so good a classic it’s not to eat all the time but if you want something special that was such a beautiful pizza it’s gorgeous and crispy put it in our little bowl and this people will fight over pan back on the heat i’ve got two packs of mushrooms nice nice brown mushrooms but you really could use oysters button mushrooms anything you like so four cloves of garlic garlic that’s a lot you already got garlic in the breadcrumbs now you got four i would say one clove is enough guys because the mushrooms are the main ingredients there too much garlic the garlic should not overpower okay you love garlic i understand look you need to balance it’s all about balance when you cook guys okay mushrooms classic flavor the main ingredients is the mushroom let’s focus on the mushrooms everything else needs to add values to the mushrooms okay but we can’t take over the mushrooms to the garlic otherwise it becomes a garlic pasta with mushroom back in the pan we’re going to go in with some olive oil in with the garlic that will perfume the oil then I’ll take the other half of that thyme and pick in the lovely leaves there nice generous pinch of black pepper as well go in with the mushrooms now that looks like a lot of mushrooms but if you give that about 10 minutes of cooking stirring nice and regularly that is going to half in size it’s going to intensify and double in flavor and that’s going to be amazing you never go wrong with mushroom honestly such a beautiful ingredient we’ll let that cook out then I’ll show you what to do next so if you look at the mushrooms now the water is starting to cook away and it will go now from boiling to frying can you hear it and you can see it’s dried up so beautiful seriously so beautiful something I really love to do to the mushrooms is to add butter can use as much as you want but at this point I like to use butter and I will put salt and pepper which I don’t believe you did um but I think the butter is very important for mushrooms smells amazing right let’s have a little taste it’s amazing so normally at this stage I put in a little cream or creme fresh and Oh well I guess yeah but you don’t need to for the pasta and that’s definitely very traditional but I got told about a little tip that is just naughty and it’s basically a tin of mushroom soup and it basically means you get double mushroom flavor come on Jim what are you doing jimmy Oliver you have been fighting for schools around the world to stop feeding rubbish food to kids you have been promoting good easy cooking amazing cooking use fresh ingredients okay you made a beautiful sauce already with mushrooms okay all you have to do you add this butter salt and pepper but no you’re going to add this factory product mushroom soup and we don’t even know what’s in there and you’re ruining everything you need to share with people the simplicity you made a simple dish everybody can make and now you’re going to ruin it sorry at this point I would say just use the can the the soup can you don’t need real mushrooms if that’s what you want to do and then you cook the pasta you just pour the the the cane liquid in there and mix it that’s what you have it but that’s not what we want to promote you made a beautiful sauce you got beautiful bread crumbs this is ruining everything one little thing can ruin everything go read the ingredients on these cans don’t tell me it’s good okay don’t tell me it’s good you did something good with a few ingredients you made a beautiful pasta sauce and now you’re ruining everything i don’t understand why this is done how much were you paid for this so put all of it in nice little tin honestly put cream is better put cream put cream cream fresh please but not this tin of quality mushroom soup fill this tin up with a little bit of water pool just in case I have to get the extra the bits that didn’t come out you have to put them in there too okay and then like half a tin a whole tin depending on how thick honest i feel sorry for the fresh mushrooms and I feel sorry for the beautiful toasted breadrumb they don’t deserve this soup is just put that in there and let that simmer away you get this silky old school sauce all you could have done was to add butter a nice generous amount of butter to make it creamier or cream if you really want cream but not this you’ve got extra seasoning in there you’re down on the saturated fats and up on the veg so it’s a nice little trick no not nice sorry not nice jamie I love you so much Jamie i love you it’s not about you you’re a wonderful man i love you okay great you’re my inspiration you’re my hero Jamie i’m doing this because I love you you inspire so many people including me i’m talking about the recipe and not Jamie leave Jimmy alone guys please jamie is a wonderful man this this this soup this mushroom soup doesn’t belong to this pasta okay not after all you’ve done is so beautiful and fresh and healthy mix that up let that simmer the water here is now boiling we’ll just put a little salt in there and we’re going to go in and he didn’t put salt in the mushrooms maybe because the soup is very salty so he didn’t do that with 300 g of your chosen pasta look you could use whatever you like i’m going in with taglatelli lid on until the water comes up to the boil again the pasta sauce is it’s already looking good so we’ve got an ingredient to go in there spinach i’m using the frozen spinach because it’s super convenient you get that really nice kind of dense dark spinach nutrition through the roof it’s just so controversial nutrition and then you put the can of mushroom soup which is not healthy do not tell me it’s healthy okay do not tell me that okay please do not say that please okay now those mushrooms should have been cooked earlier because the pasta takes maximum that’s a dry fresh pasta should take five to six minutes the most this spinach should have been cooked earlier so don’t don’t show this to people instead you should added butter and the spinach you want to give the spinach a little boil maybe you know to give it to be faster because the pasta is almost ready just going to put two little cubes like that in that’s about 100 g and that will just defrost and cook into it those pops of green amazing using frozen spinach is fine great the frozen spinach are are good nothing bad about it um what I like to do now you don’t have to do this some people take pasta and put it in a colander the water goes down the drain and it’s the water that helps the sauce be silky what I like to do is use some little tongs and drag that’s I always do it’s so important to do that so important you don’t need colanders anymore seriously you don’t need them the pasta and some of that water along with it now what’s nice about that is we’re just going to get the most incredible texture and then a little bit of Parmesan so you just need a little bit for seasoning and having fresh Parmesan makes all the difference just toss it like this nice tossing see he’s passionate about it you see how elegant this is the smell is incredible and I believe so but I just It’s a beautiful honestly it’s a beautiful dish beautiful dish beautiful beautiful dish it’s just not perfect because that can destroy everything of cooking right you can take the cheapest mushrooms and make them joyful and that’s the point fresh mushrooms can make a beautiful dish look at that look at the way it comes out silky that little hack with the tinned sugar no it’s not a hack butter would have been better cream would have been better or a combination of pecorino or pecorino cheese will make it creamy enough if you watch my videos I make creamy mushroom pasta with just pecorino and some butter it’s the way to do it okay seriously this pasta is so good the what Jimmy did here is so good but you don’t need that cream with a little of those breadcrumbs on the top come on a long stroke of parmesan this could have been so much better this could have been as good if not even better than my mushroom pastas because of these breadcrumbs i never done it before and now I’ve got the ideas from from Jamie i’m going to use this beautiful toasted breadcrumbs in my next mushroom pasta that I’m going to share with you okay it’s such a brilliant brilliant idea i seriously watch why I get upset here is because we have a very famous chef who I love sharing this recipe with millions of people who love him too we all love him and we we want to see something simple something done in 10 minutes that’s how long it takes and then you’re going to add this tin you you say “Why are you getting so angry with me what’s what’s the problem with the tin soup we all eat it.” All right if you got to eat it okay the next time you eat it read the ingredients before you eat it and then you tell me why I’m so upset read the ingredients and then we talk about it okay read them please carefully and if you don’t know what they are go and Google it okay and then you tell me “Oh I know why Vincenzo now is so upset about it.” Okay there is food from the can that is good and there is food from the can that you need to be away from okay just remember guys that what you eat becomes you and the food that you eat if it’s bad it can turn into nasty things okay please be careful overall I really enjoyed this video i really enjoyed this recipe i think it could have been a perfect mushroom pasta without the soup in the can it could have been 100% beautiful beautiful creation by Jimmy and that’s what we love Jimmy for simplicity 10 minutes meals you know how can you go wrong with this the spinach I would have cooked the spinach a little bit earlier you know a little bit longer but honestly you don’t go wrong with such a beautiful dish i think it’s a fruit for me uh apart from that um it’s a good recipe so well done Jamie thank you so much guys for watching this episode i will see you in the next Vincenzo’s plate reaction video jar go and get my recipes on vinto’s plate.com
34 Comments
You're getting quite a strong reverb from your microphone; I would suggest looking into it.
lol Jamie. I get your feeling Vincenzo but Cambell’s Mushroom Soup + Spaghetti still a cornerstone of my childhood. Just need some pepper, olive oil, and pasta water. The Spinach though… I just can’t see a way where dark greens don’t compete for the center stage role with mushrooms, especially on the scent side. If you NEED the vegetables (and I’d argue you don’t) I think a better option would be grilled cauliflower— pre-grill with no garlic or oil, just dry grill for texture, smash it until it becomes like bread crumbs, and add near the end (like bread crumbs). Leave at a slightly bigger size if using a similarly sized short pasta.
Soup from a can is okay if you want a quick meal. You can have bread to go with it and fill your stomach.
But for this recipe… Mushrooms… spinach… maybe some onyo and white wine… pepper… that should be enough.
That mushroom soup took this from being a fresh, relatively light and healthy dish to being a heavy, fatty and gloopy pasta
Using soup on recipes is pretty common, especially if you’re on a budget, or don’t have access to certain ingredients.
Is it authentic – No
Is it good – Surprisingly, Yea
oeky @vincenzosplate I've checked the ingredients list of a can of mushroom soup, now please tell me which one/s you're so afraid of and why .
Water, Milk,Vegitablestock (water, salt, onion, parsnips, sugar, carrots, tomato,spices) cream, modified starch, mushroom concentrate 2.1%(buttonmushroom concentrate sunfloweroil) salt, button mushroom powder 0.2%, sticky bun mushroom powder 0.1% garlic powder, whitepepper.
it has 0.89g salt, 4.8g carbohydrates which 1.6 is sugar and 5g of fat per 100grams
I don't even get why he would use canned food. It blows my mind.
Tin soup ? Horrible ! No, no, no ! I understand and love your anger !
Where's the mango chutney?
So disappointed……😂
Jamie inspired Vincenzo and Vincenzo inspired me to cook real Italian food 😊
🤣 I make something similar with a can of mushroom soup but I use egg noodles 👀
Really enjoyable. It has the taste of the "old Vinzenzo" when reviewing Videos 😉
Using canned soup is understandable if a housewife (or houseman) were cooking … but a so-called top-chef? Oh, come on! 😵💫
No chili jam?
As long as Jamie "stays in his lane" as far as recipes go, his food IS pretty solid, but he really needs to quit trying to "Jamie" recipes that don't need any modifications, lol.
Canned soup is an easy button when you're short on time and ingredients.
And it's tasty–there's reasons they sell a LOT of it.
I use it occasionally as an addition to fresh ingredients–or in place, if my mushrooms are all fuzzy or I just need a quick creamy sauce and it's already too late to go bechamel without using another pan….
There's a place and a time for most things.
Jamie's still an idiot.
The problem with the canned soup is that it tastes like can and in all these canned soups all the ingredients are just mush.
I will have a canned soup every now and then but they don’t compare to soups I can just make up, portion and freeze.
In the '70s, just about everything that wasn't a hamburger had cream-of-something soup in it. Gloppy slop, but it was what people were eating. Over time, we learned how to make it the right way with mornay or vegetable veloute or a cheese and pasta water emulsion, but Campbell's was part of Boomer and Gen X food culture. It isn't great, and it isn't how most of us cook now, but it is part of our past. For some, it evokes happy memories of Thanksgiving dinners or weeknight dinners in the age before the internet taught us how to do it better. Others keep a can of soup in the pantry for emergencies. A lot of us just make it that way because that's the way Mom made it.
Look im no fan of mushroom soup as an addition, but he's reaching out to the novice cook, to get them to at least try to cook, give him a break
Ha rovinato tutto con quella lattina! Ma è pazzo?
Wouldve been much better if he boiled the pasta in the soup, give it all of that flavour
There is no such thing as too much garlic! 😋
Only time someone should use mushroom soup is when you are short on time. I used to use it because I did not have time to make a sauce from scratch. I have more time now so I am going back to making sauces from scratch again.
Unfortunately Jamie Oliver is a better cook than you. I've tried a few of you recipes and at best they are bland.if there is one thing you are good at it's talking up your own food.and I mean that in the nicest possible way.
Jamie is a national treasure and I don't think many people would appreciate someone like yourself taking cheap shots at him to boost your own ego.
Vincenzo! My wife ordered your "pasta you can't refuse" t shirt for me for Christmas and we're still waiting. She's been in contact with your team and they apparently re sent it but still nothing. Can you help please?
I come for the outrage. I think Jamie is trolling.
I don’t understand why you add canned soup if you have fresh mushrooms
The pasta with mushrooms and spinach is an amazing idea. But Jamie should maybe have a second look at his friends. They suggest all the weird stuff to him: mango chutney, chilli jam and now mushroom soup. And tbh I am surprised, that he didn't add mango chutney, because it felt for me like he is adding it to every dish – maybe his mango chutney can was empty.
There is a saying…….try it before you make fun of it. Maybe you should try it and see whether maybe it might work. Instead of just hammering him from the get go. Uncle Roger made this an easy one to make fun of.
Non farti soffrire, Vincenzo! Jamie farà esplodere il cervello del tuo chef!
Vincenzo, love your videos!
Right off the hop: Jamie says "I got told about a little tip." Bro, not a thing to "brag" about.
I mean, yeah, you can make an edible meal from basic pantry canned stuff, but… I'm like c'mon Jamie it's not going to be anything near "the most delicious" of anything.
And I'm less than a minute into the video! lol!
[edit:] Without the canned soup it would have been so much better.
British chefs ruining dishes from countries that actually have a cuisine. Classic.
Campbell's Mushroom soup has MSG and lots of artificial ingredients. Disgusting Oliver!
you allready reacted to this like 4 years ago ? milking content as much as possible i see
redo the better version of this recipie