- We are Sorted, a group of mates from London
exploring the newest and best in the world of food,
whilst trying to have a few laughs along the way.
We've got chefs, we've got normals,
and a whole world of stuff for you to explore.
But everything we do starts with you.
Happy Wednesday everyone I'm Mike, this is Ben.
- And are you ready for a pasta baby?
- In front of us we have three mushroom pasta dishes,
a five ingredient, a one pot and a chefy thing.
We're gonna eat them, we're gonna compare them,
we're gonna see if they're worth the extra time and effort.
And we're gonna start with Jamie Spafford.
- Who's here to prove, time, effort, no question.
I'm gonna show you exactly how quick
and easy a pasta dinner should be.
Five ingredients and realistically, five minutes.
That looks like ten but really it's five.
Here's what I'm gonna use,
mushrooms, cheese, eggs, bacon,
and tagliatelle .
And to speed things up, I'm gonna use this.
First thing to do is get a pan of water boiling.
Maybe use the kettle to make that even quicker.
Remember to salt your water, for flavor.
Next up we're gonna add our bacon,
this is pancetta, into a dry pan.
The fats are gonna ease out of the bacon
as it starts to cook which means
we don't need to add anything more into it.
Plus, natural smokey flavor.
Whilst that's starting to cook off,
we can slice our mushrooms in the food processor.
With the mushrooms sliced,
they go into the pan with the pancetta.
My pasta's only gonna take two to three minutes to cook
so I'm gonna put that in now which gives us
the perfect amount of time to make our sauce.
I'm gonna swap out my slicing disk
for my fine grating disk in my food processor
and we can get on with grating some hard Italian cheese.
Quick tip, if you're gonna grate cheese,
grate a load of it and use it throughout the week.
And believe me when I tell you,
that cheese is one third of our whole sauce.
Eggs, cheese, black pepper,
whisk together in a bowl
and get ready to pour over your pasta once it's cooked.
Now I've got fresh pasta which is only
gonna take two to three minutes to cook.
Once it's cooked I'll lift it from the pan
of boiling water into my frying pan,
mix it all in with the mushrooms and the pancetta,
move it over to one side,
and then pour my sauce over the pasta.
That way the sauce doesn't hit the bottom
of the pan which is gonna be really hot
and doesn't turn the eggs into scrabbled eggs,
keeping it nice and loose.
- You don't even sound convinced yourself J.
- Don't even need to follow that up
but, that was easy.
I'm in the middle and I think this is easier.
Not only is this recipe completely idiot proof,
it also minimizes mess because
it's all done in one pot.
However, there is no correlation as to
why I've been picked to do this one.
Here's what I'll be using to make my masterpiece.
A load of mushrooms,
milk, veg stock, double cream,
garlic, shallots, fresh herbs,
olive oil, pine nuts and spaghetti.
And to help me out I'll be using one of these.
First off I'm gonna peel and roughly chop
some shallots and garlic.
They get thrown into the food processor
along with half a bunch of basil,
half a bunch of parsley.
I set it whizzing,
and then I pulled out the stalks of my chestnut mushrooms
and added that while they're whizzing round.
My zhuzhed up mixture then goes into a pan
with oil and I fry that off for a couple of minutes
so it's all nice and sweated off.
While that's happening, gonna finesse
some of my other mushrooms,
just to make them a little bit smaller
so they cook evenly and to remove the bottoms.
Then it's just a case of taking all of this stuff
and dumping it into this pot.
Mushrooms, spaghetti that I'm snapping in half,
pine nuts, milk and double cream,
and veg stock.
Give it a stir, make sure it's covered and combined.
Bring it up to a boil,
then take it down to a simmer for eight to ten minutes
until that spaghetti is al dente.
Once you think it's cooked,
season with a little bit of salt
and a little bit of pepper.
And I'm spooning that into a bowl
and covering with vegetarian cheese.
- I love a one pot, hassle free.
But if you want a little bit of hassle,
but a great amount of flavour,
then come across to this one.
Don't get me wrong, those pasta dishes were great
but this one goes all out.
We're gonna make our own pasta,
we're gonna use it to shape and fill
some tortellini with a mushroom filling
and serve it with a mascarpone
and flambéed wild mushroom and brandy sauce.
How good's that sound?
Stuff you'll need, the ingredients
for homemade pasta,
that's eggs and flour, oil and salt.
A whole selection of mushrooms plus some
garlic and herbs and root vegetables.
And then mascarpone and brandy
and more herbs for that sauce,
plus a ciabatta.
And we're gonna use just about every part
First up I'm gonna make some pasta
so that's pasta flour, double zero,
in a bowl with eggs.
Three whole eggs, one extra egg yolk,
little bit of olive oil, generous pinch
of salt and bring it together with the dough hook
until you've got something that's soft and elastic.
It will take about five minutes.
Dry pasta's great, if you can get fresh pasta even better,
homemade, no comparison.
What we should have is pasta.
This now needs to be wrapped in cling film
and to rest in the fridge for at least half an hour.
An hour's good.
The filling for my tortellini is very similar
to the paste that Mike made
but with a few added flavors.
One, dried porcini mushrooms
which I'm gonna rehydrate in boiling water.
Then later on we're adding in wine
On the stand mixer I'm gonna switch out
the bowl and dough hook for the food processor.
And into it I'm gonna blitz celery,
shallot, garlic, thyme,
and then the whole bunch of chestnut mushrooms.
With the paste that gets switched off
and fried off in a frying pan
with butter and oil.
Mushrooms have an awful lot of water in them
so you wanna evaporate all that off
at the same time taking out the rawness
of the garlic, and shallot and celery.
Once you've got a paste it'll take
about five minutes or so.
Add in your chopped up porcini mushrooms,
now they've rehydrated,
along with white wine,
and some of that stock from the mushrooms.
Reduce it all down, add your marscarpone
and season to taste.
One thing the last two dishes didn't have
was little bit of crunch and texture.
I'm adding some to this dish
and it is so simple just ciabatta bread,
chopped up into dice,
then season with salt, pepper, oil
and bake them in the oven.
200 degrees Celsius, about five minutes.
I've switched out the food processor
for the lasagne pasta roller
and we're gonna roll out our rested pasta
as thin as we can.
Lay the fresh lasagne like sheets out
on a semolina dusted board
and cut disks out, about ten centimeters across.
Put a teaspoon of your chilled filling
in the center of each and dab around the top with water.
Fold them in half, seal that filling in.
And then fold those in half
with your finger in the middle.
So you're almost forming a ring of pasta.
Seal the two edges, take your finger out
and you should be left
The last thing to do is the mushroom sauce.
And we're gonna celebrate this incredible mixture
of wild mushrooms.
Chop them up, but so that you can still identify them,
and fry them in butter, really really hot.
Once the mushrooms have some colour
now for the best sauce ever,
simple but naughty.
Brandy, let it bubble down, flambé if you like.
Then go in with a marscarpone cheese
and enough water to make a rich,
consistency of double cream like sauce.
And finish by seasoning to taste
and with fresh parsley.
Just as you're finishing your sauce
you want to boil your tortellini
so rapidly boiling salted water.
And these will only need 90 seconds, two minutes tops.
Combine some of the mushrooms,
some of the sauce,
per portion of tortellini,
Finish with a little bit of the Italian cheese
that Jaime grated.
- There we go.
- The jazz hands came out.
Well let's eat these before they get cold.
- Let's start here.
- I'm not gonna lie J, I think you're
on the tip of getting to scramble territory.
(laughing) - Cheers.
- The thing with five ingredient cooking
is you've gotta pick your five ingredients carefully
and if you do you can get so many layers
of flavor into that.
Smokey, the rich kind of creamy from the egg
and the Parmesan, the mushroom for body
and you can get damn good fresh pasta now.
I reckon this took about three minutes
to prepare, and then I just left it
for eight to ten minutes.
So I would say, I'll take your five minutes
and I'll lower you by two minutes.
And then I'll walk away from a pot
but I'll keep on coming back to it
to make sure that it doesn't get dangerous.
- Cheers. - Cheers.
- Spaghetti is not date food.
- Oh yeah!
- Interestingly, and this isn't against you at all,
you have nothing to be proud of that one.
I'm not saying this as a slight against you,
because I'm not taking anything away from you,
but you didn't do anything.
- You're taking it away from me
by telling me I didn't do anything.
- But that's a real advantage of the recipe.
- I taught the recipe, I'm a pasta prophet.
- Right this one, a little bit more care,
attention and love.
- It looks like it's from an Italian restaurant so
I'm very excited for it.
- You're going double.
- Have I got double?
- Oh you've just a really big one.
- I've got a whopper there.
- I'm so glad that I like mushrooms.
That might be the most mushroomy thing
I have ever put in my mouth.
That is amazing.
- That is so mushroomy.
- That is so much more than just a meal,
it's an experience, it's--
that's an afternoon.
- That's a great way to spend a day.
Here's the conundrum that I'm facing.
Usually in these videos we back our own horses
as much as we can.
but, having tasted both of these,
I know how little effort you put in,
which annoys me by the way,
I would wonder why I would go for that
one over that one.
- I agree, in that they were both so easy.
- But you do need to have cream and milk
and veg stock to hand and pine nuts
and fresh herbs and so it's probably twice,
if not more ingredients.
But effort, it's so simple.
- Why did you ruin it
by doing something unachievable for us?
It was on another level flavor-wise
to the other two.
- Also, flambéing is fun.
- When a chef does it, it's called flambeing,
when we do it, it's called setting things on fire.
(laughing) - Panic.
- I'll have to watch the video back and try
and make a judgment call as to whether
I could make that the same way that you did.
- I'd love to give it a try.
- I'd absolutely try it and it would be
one of those things that I would want to make
when trying to impress someone
or having people round.
I'd never make it for myself.
- Really easy but it does take a bit longer.
- Rainy Tuesday night, coming home late from work,
this is what I'm making.
- Rainy Tuesday night,
I've pre-planned my meals,
which is what I tend to do,
therefore I've bought the ingredients I need
to make that, cos it tastes fantastic.
Having said that, that was worldy,
I just don't think I've got the ability
or the confidence quite yet.
But I'll give it a go.
For me, that is midweek deliciousness
and I love tagliatelle.
That's a weekend venture.
- Three different mushroom pastas,
we can't decide between us
which one our favorite is.
Comment down below, let us know
which one your favorite is.
What would you make?
What day of the week it is where you are.
- If you're enjoying our three things compared videos
make sure you give us a like,
we'll keep making them.
- And of course we'll be here every Wednesday,
every Sunday, four o'clock.
So we'll see you next week.
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Thank you for watching and we'll see you in a few days.
- What day of the week is it where you are?
- I'm done. (laughing)