🍄 This mushroom pasta needs a name...

Presenter / Channel

• Presented by the YouTuber (the name isn’t stated in the subtitles).
• Includes a shout-out to “Dapper Don from the plateau Royale”.
• Mentions comments and discussion found on the internet.

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Ingredients (with quantities if given)

Most quantities aren’t specified in the subtitles—mostly qualitative amounts are mentioned.

• Olive oil
• Butter
• Rehydrated mushrooms, including:
  • Oyster mushrooms
  • Porcini mushrooms (mentioned as “Pini”)
  • Portobella mushrooms (mentioned as “portella”)
  • Yellow boletes (spelling/brand uncertain)
• Leeks (amount not specified)
• Salt and pepper
• Garlic (“a sniff”)
• Water from rehydrated mushrooms (a bit)
• White wine (a touch)
• Baby spinach (added “last second”)
• Chicken stock (“a little bit” / optional note)

Pasta & finishing cheese

• Fettuccini (pasta shape chosen)
• Cheese blend for finishing/tossing:
  • Grana Padano
  • Canadian Romano
  • Described as a mix; proportions not specified

Substitution notes mentioned

• For stock: vegetable or chicken stock works well.
• Don’t use beef stock or fish stock for this dish (as stated by the presenter).

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Equipment / Prep Steps

• Rehydrated mushrooms (implies mushrooms were soaked earlier; also includes reserving the soaking liquid).
• Pasta pot (for cooking fettuccini; timing not provided).
• Skillet / sauté pan (implied by actions like “melt,” “add,” and “toss”).

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Method (step-by-step with cues)

1. Melt the fat base

   • In a pan, add olive oil + butter.
   • Let the butter melt down a bit.

2. Sauté aromatics + mushrooms

   • Add chopped leeks.
   • Add some of the mushrooms, then toss.
   • Season with salt and pepper.

3. Deglaze/season

   • Add “a sniff” of garlic.
   • Add a bit of the water from the rehydrated mushrooms.
   • Add a touch of white wine.

4. Add liquid + greens near the end

   • Add chicken stock (with the presenter’s stock guidance).
   • Add baby spinach at the last second.

5. Combine with pasta

   • Cook/prepare fettuccini.
   • Add the pasta in and toss to combine.

6. Finish with cheese

   • Toss in the Grana Padano + Canadian Romano blend.
   • The presenter describes it as looking “good” and possibly a “winner.”

7. Serve / taste

   • Mentions trying it (they say it’s new for them and they’ll “try it off camera”).
   • Then: “that’s good”.

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Key Tips & Notes

• Use the mushroom soaking water for extra flavor (“use a bit of that water”).
• Stock guidance:
  • Vegetable or chicken stock is good.
  • Beef or fish stock is not recommended for this dish.
• Spinach timing: add at the very end to keep it fresh.

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Variations Discussed

• The presenter frames the dish concept as a pasta that can be played with in different ways.
• However, only the final version is fully described:
  • Mushroom pasta with leeks, white wine, chicken stock, baby spinach, and Grana Padano/Canadian Romano, served with fettuccini.

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Plating / Serving Suggestions

• No explicit plating instructions are given.
• Final steps center on tossing with cheese and serving immediately (implied by tasting right after).