Monday, October 13, 2008

Creamy Mushroom Pasta Yan Yan - Asia's Top Blogger's Food Wish

Last week, while looking at my traffic stats, I noticed an unusually large number of visitors from Singapore. I followed the trail to a blog called Xiaxue, which had linked to my chocolate lava cake video. As I read the post, I was shocked to see the blog's author, Xiaxue, had sent me a comment, but that I never replied!

Even worse, I noticed the website had received numerous awards as Asia's top blog, and that Xiaxue was a bona fide
Internet superstar. As you know, I religiously answer every single comment and email I get (except for the ones I don’t), so I quickly emailed her to find out about her ignored comment.

She quickly replied and said she wrote this long teary comment about how my recipe had aided in her quest to get hitched, and she told me to keep on blogging. I was so excited to get an email from such an important person for a change, instead of the usual stuff I get from you people.
I thanked her, and offered to film any recipe she wanted. She asked for creamy mushroom pasta that she gets out, but wants to make at home. So, this video recipe was her food wish. I watched a couple of her videos and learned that she likes to be called Yan Yan, which explains the recipe's name.

By the way, she said that Xiaxue is almost impossible to pronounce if you're not Chinese - which I took as a challenge, and as you'll hear in the clip, I try on several occasions. Enjoy!




Ingredients:
2 tbsp olive oil
3/4 lb white mushrooms, sliced
1/4 lb shiitake mushrooms, sliced
salt and fresh ground black pepper to taste
2 cloves minced garlic
2 oz sherry wine
1 cup chicken stock
1 cup cream
1/2 cup Parmesan cheese
1/2 tbsp chopped fresh thyme
1/2 tbsp chopped fresh chive
1/2 tbsp chopped fresh tarragon
8 oz fettuccine

70 comments:

us people said...

LOL @ "...I was so excited to get an email from such an important person for a change, instead of the usual stuff I get from you people."

Wei Jun said...

W00t! SINGAPORE!!! How about trying to cook a Singaporean dish like chicken rice or something like that?

Chef John said...

send me the recipe!

dakencook said...

'mushrooms not rushrooms'?! I love your corny gags, but this one sends a shudder.....

Nice job, i'll try this tomorrow.
steven

eve+line said...

Xiaxue!!! Hahaha!!!

Pronunciation: "Shia Shuay" (try not to emphasise the "h" too much.

Anyway yeah, your recipe sounds like the type we can get here. Not sure about the sherry though. I suspect only the high end restaurants here will use wine to cook this dish as alcohol costs a bomb here in Singapore.

As for chicken rice, there isn't one standard chicken rice recipe. Here's a link to give you an idea of what many people call the national dish of Singapore: http://en.wikipedia.org/wiki/Hainanese_chicken_rice

Connie said...

I love mushrooms. This looks good. (from a not important person in blogland.)

Chef John said...

chicken rice looks yummy, i will try to master this. thanks!

Chef John said...

thanks connie, i hope everyone can tell i was kidding!

Bill W, NH said...

Something to keep in mind is that portobello mushrooms have more potassium than bananas.

Anonymous said...

Hi John, if you happened to know how to make Baklava or moussaka or any nice eggplant dishes, please please teach me! I wish to make for my greek guy =)

Chef John said...

Bill, yes, but did you know that the portobello is the same mushroom as the common white button? It's just allowed to grow to full size, and grown in light which gives the color.

Crimini mushrooms are the same also, species as porto and button.

Connie said...

If you want an unusual mushroom, check my blog. I have stinkhorn mushrooms growing. I can send you one. I didn't know portobello is the same as white button. Thanks for the info.

ghanima said...

Perhaps we lowly commoners can aspire to such greatness as this recipe.

Blood Red Roses said...

anon: if you search for Moussaka in the top left corner, you'll find the recipe from June 6, 2007.

I love mushrooms! and any excuse to make them into main course dish!

Chef John said...

stinkhorn mushrooms? they sound great. No need to send, I'll just take a peak.

gh, lowly commoners? I never said lowely. ;)

Wei Jun said...

Hmmm. Actually eve+line has a point. There isn't really a standard chicken rice recipe. Lol.

And, isn't Xiaxue pronounced See-ah(Xia)Shoe-air(Xue)?

Chef John said...

yeah, See-ah(Xia)Shoe-air(Xue), that's what I said.

Wei Jun said...

Hmmm. I think you gotta emphasize more on the consonants. You seem to meld it into one word when it's two. Anyway, can I substitute white wine for the sherry vinegar?

Anonymous said...

That was kind of rude, your " I was so excited to get an email from such an important person for a change, instead of the usual stuff I get from you people" comment.

Last time I will be visiting this blog.

Chef John said...

yes, you can, but nothing too dry since its the little bit of sweetness in the sherry that makes it so delicious.

Chef John said...

Hey anonymous, if you didn't realize that was a joke, you haven't been reading this blog very long!

Besides, you're not allowed to come back...I've banned you for 3 years for not getting a joke...whoever you are.

skuffen said...

Can you really get parmigiano reggiano in tin cans, in the states?

Seriously? :D

Food and Fun All In One said...

Dear Anonymous "Last time" Visitor: Fondness of good food, well prepared, and a sense of (Chef John's) humor - 2 key ingredients for your browsing enjoyment while visiting this site. Use it, or YOU lose it! Get it? Or, get outta here!

Chef John said...

No, but you can get "Parmesan" in cardboard shakers, and some people think that's the same as parmigiano reggiano

Bill W, NH said...

I'm about to make this and the video is: "No Longer Available". Will check the Vimeo site.

Caesar said...

Dude, you made me laugh to times.
It's allways fun to watch your recipies, anyway i wanted to ask if you got any tip how to start eating mushrooms for someone who really dislikes it, aka me..

I dont know why i dont like it :S I just had pasta with some mushroom pasta the other day almost the same as yours and it was delicious but i didnt eat the mushrooms >.<

So, do you have any tip on how to start craving for mushrooms?

Cheers for the videos as allways.

//Caesar

Chef John said...

looks Ok to me. All these video upload sites blink once and a while, just try again if that ever happens.

Chef John said...

Caesar, have you tried smoking pot?

dolly said...

chef john, how do u make chicken stock?

LF said...

Hey Chef John,

First time I read your blog, found it through TasteSpotting website, which I stumbled upon...

I tried this recipe, but since I did not have any Tarragon or Thyme, I used Romarin (rosemary I think)... These were just the best simplest fastest pastas I ate in while... GREAT !

Bill W, NH said...

I had hoped to watch the video one more time before making this dish but actually didn't do too badly with the technique, my own deviation was that I added the stock and cream simultaneously which made for a runnier sauce but the taste was there and we enjoyed the dish.

Anonymous said...

blood red roses: thanks! I've found it. But if I want to do away with the mashed potatoes, what do I use to top the dish?

How do make baklava?

Sophie said...

What a neat story :)! I would love to feature your recipe on our Demy, the first and only digital recipe reader. Please email sophiekiblogger@gmail.com if you're interested. Thanks!

PrimeBrit said...

"you people"

I feel elated by your comment Chef, the Government seemingly make me feel whole!

LOL...

Scott said...

can you use 2% milk instead of heavy cream? how about whole milk or vitamin d milk instead?

Chef John said...

you can, but it won't thicken as the cream does. Use cream, and then go for a jog.

Caesar said...

John, No i havnt :P why?

Chef John said...

I was kidding. It increases your appetite...I've heard from people.

Caesar said...

HAHAHA, well i rather stay of the shrooms then :P

ms.mabes said...

hi, i'm wondering if there is a sub for sherry wine. is there?

oh, and the cream for this.. any brands to recommend?

thanks!

Sal said...

Chef, why do you make it a point to say don't rinse the pasta? When would you ever rinse pasta? I've only ever "just drained."

superciliousme said...

hahahah her real name is actually chen yan yan. xiaxue is an icq nick she used in her younger days and then made into her blog name..

Chef John said...

Believe it or not, some cookbooks and chefs tell people to rinse pasta to remove some of the starch. It's more of a habit for me to say.

Mabes - Cream is cream, so any brand will work. Local is always better though. You can sub Marsala wine for sherry, or even a not-dry white wine.

nhat4 said...

Hi you!
Your blog very nice
Welcome my blog to watching video cool...thanks for your visit!

YM said...

hey chef john! :) i'm from Singapore and i've been visiting your blog numerous times ever since Xiaxue posted the video/link on her blog! i simply love your recipes and your humour! keep it up! :)

Vincent said...

Quick note--I'm betting vermouth would also work well in this dish, as I've substituted it for sherry in a few recipes with stellar results.

I'm late to the game here, but I'll definitely try this tonight.

tong said...

chef john,

alcohol is a no no in my household. is there anything that could remotely replace sherry? or should i just leave it out?

Chef John said...

its an important factor in the taste. You know all the alcohol burns off right? does that matter? It adds a bit of sweetness and acidity, so maybe a very small drizzle of rice wine vinegar.

Mary said...

what about white wine instead of sherry? this looks delicious!

Chef John said...

yes, but nothing too dry, sherry is sort of on the sweeter side.

pmichael said...

Oh my goodness. I just made a variation on this to suite my tastes and I thought it would be a crime not to share. I used a third of a bottle of amber ale instead of the sherry, a couple basil leaves instead of tarragon, homemade beef stock instead of chicken, and for the cheese I used half parmesano reggiano and half aged gouda. Also threw a tiny bit of rosemary in there. Delicious. As always,thanks for the inspiration Chef John.

nashira said...

haha i love your but this the first time i am commenting cos i am frm singapore but too bad a not important person :) anyways love all your recipes <3

Anonymous said...

how many serving is this for? thank you

Chef John said...

2

Anonymous said...

Yummmmmmmmmmmmmmmmmmm!!!

I made this last night and it was glorious!

I tasted the sauce not long after the chicken stock went in and woah! It was already packed with flavor.

From a global perspective I believe it's possible for this dish to bring an end to all wars.

Bill from Oz

Anonymous said...

is there anything you can use to substitute for the sherry wine? i remember reading somewhere that oj or pineapple juice could be used as a substitute. thanks for the recipe, hopefully i can try this out soon.

Chef John said...

oj or pineapple juice? I don't think so. Use Sherry!

Varuna Singh said...

Hey chef,
I tried this tonight, and everyone at home loved it! This dish is truly unique and wonderful. Keep up the great spirit. You inspire me to cook more! Lovely mushroom pasta. Loved it!
Cheers!

Anonymous said...

Hi Chef,
I cooked this the other night. It was delicious. If I was to do some advance prep on this recipe for a dinner party, would I cook this to the point just before adding the cream? Or is this a recipe that must be cooked start to finish?

Chef John said...

yes, you can do it that way. enjoy!

katy said...

great recipe...my boyfried and i loved it !

red said...

I love this recipe ....but yours it's a litle more complicated ...can i use a diferent white vine ???

Hannah said...

Hi chef john! I'm so surprised to see Xiaxue's name on your video on youtube. (: Because I love xiaxue and I love you too! Keep up the good work, asian food rocks !


From a singaporean fan,
Hannah Ong

Araxjan said...

This recipe was a hit!! Highly recommended. It was a bit time consuming (the mushrooms) but the end result was so delicious and perfect!

Anonymous said...

"such important people other than the usual ones from you guys"
*tears rolls down cheek as sad music plays*

Anonymous said...

Absolutely amazing! We live to eat great food and this dish was restaurant worthy in our opinion! Unfortunately I wasn't able to get fresh tarragon today so I used 2 dashes of dry fennel just before the fresh herbs went in. WOW!
Thank you Chef John,
Liiz & Doc

Anonymous said...

This pasta is excellent. I cheated and used some white wine I had on hand instead of the sherry. Delicious. Chef John does it again.

Josh, Split said...

I threw in some pancetta cubes and reduced the salt to compensate. Was absolutely delicious, thanks Chef John.

Anonymous said...

Mildred Yeo said...
I cooked this for several guests. It was heavenly! Thanks, Chef John!

Jimmy Balo said...

Chef John, where's the video?