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How to Ruin MUSHROOM PASTA Like Jamie Oliver
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How to Ruin MUSHROOM PASTA Like Jamie Oliver

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I can’t believe Jamie, my inspiration, ruined a super simple recipe such as Mushroom Pasta 😱 I enjoy all his videos and recipes, but this time he really disappointed me when he added the mushroom soup, I wish he had used cream! 😭 Despite this, I must admit he made a nice pasta dish, so well done!

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41 Comments

  4. Tremble

    Slap my ass and call me Sally, but is this the first time we see a sponsor ad on Vincenzo's? No complaint here, glad companies see your worth and support your channel. Better videos for us!! Great job!

  5. Lisa R

    canned mushroom soup? seriously? I share your pain on this one. What a fiasco.

  6. Alexander Fels

    i agree 100% do never use prepared factory stuff on your fresh ingredients, or you can already just buy the already pre-cooked dish overall, to say, save your time.

  7. Central Texas Homestead - Mike and Rochelle

    Vincenzo come on man. 😂 Be nice to Jamie LOL I'm an Italian Texan 👨‍🍳 & retired chef of 29 years and I'm okay with this. He's been watching you. I would not use canned mushrooms it's over salted and processed. I would at least try it.

  8. Michael Foley

    Damn, Vincenzo so dissapointed in Jamie when he got that tin of soup out! Really naff cooking 'hack' as well.

    I've never been sold on frozen spinach either – I love fresh but frozen just doesn't taste right to me.

  10. Ryan Squires

    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!

  12. Stephen Gardiner

    Adding the can of condensed mushroom soup could only have overpowered the existing sautéed mushrooms with all manner of additives and ingredients (sodium, thickening agents, emulsifiers, preservatives, stabilizers, food colour for crying out loud, chemicals leached from the lining of the can itself…AND modified milk/cream… etc.) that simply do not belong in a simple dish like this. Why go to the trouble of preparing the fresh mushrooms and sautéing them only to smother the poor things in questionable glop? I know that it was not the case here but adding heavy cream, salt, excess butter, bizarre seasonings etc. is often an indication that you are attempting to hide something. I am NOT a chef by ANY stretch of the imagination (an enthusiast at best) but I can recognize a mistake when I see one.

  14. Chriss Re

    This stuff is like a brand deal and the "little trick" is that they paid him money. Almost all canned foods have to much salt in them.

  15. Greg B

    Jamie Oliver is turning into an American housewife from the 1950s… I learned this dish as: mushrooms, garlic, wine, parsley, olive oil plus a bit of butter, and parmesan/parmigiano. That is all. Sometimes I throw in some timo. If you can get porcini, those are best, but button mushrooms are fine.

  18. Aetigma Facade

    He pulls thyme in the wrong direction, what is? …. At this point I don’t think he is actually a chef I think he just cooks recipes and someone is telling him what to do… poorly

  19. etyquiette

    Hate those clickbaity titles, pasta is supposedly ruined but actually it's a beatifull, great recipe, just one mistake which is not a mistake but a matter of personal preference since it's not a traditional recipe

  21. Jim Lawrence

    You know, if it was something he had made earlier, or maybe even a brand besides Campbell's, I would be like "ok, maybe it's good and I should try it before I knock it"…but…no.

    Oh, I didn't now that taking the pasta from the water directly to the sauce was your technique. I've been using it for about a year on a butter tomato sauce I make, and it works really well.

  24. Ágoston Pongrácz

    speaking of spinach, the vegetable grows like nothing. you don't need to "buy" it, have a flowerbox, put some seeds in it and you are going to have fresh spinach all the time.

  25. J Man

    How does a video with an ad in it still generate more ads? Screw you YouTube 😆😂

  27. Nikola Mihaylov

    Well if he actually wanted a thicker sauce why not add just a little bit of flour and butter like you're making mushroom sauce and then add the pasta and cheese, would get the same result minus the disgusting canned soup imo.

  29. Helen Swan

    I like to use different herbs on different days! Tarragon, Rosemary, and maybe unlike the italians I throw in some parsley at the end! Gremolata why not!

  30. Helen Swan

    I can not only do it in my own kitchen (and I am no chef). i can cook my OWN mushroom soup and if I don't eat it all before the pasta, I will use that!

  34. Emil Drimbea

    well I dont know what hapen with Jamie but is going crazy way to much, not good if u are profesional chef is strange

  35. Nicolas Castin

    LOL 🤣 From the title I was curious to see how he was gonna ruin it… but I really didn't expect he would actually open an industrial preparation "mushroom soup" to put on top 🤣 what's eve, the point to work with fresh ingredients then ??? At least be consistent and use canned mushrooms instead of pretending to be a chef

  37. Sascha Z.

    You and Uncle Roger definitely need to collaborate again 🙈 that will end up hilarious

  41. Rackthor Let's Play!

    Did anyone else notice the bug crawl across the mushrooms in the first shot of them being on screen, right after they talk about how they would fight over the breadcrumbs. Or am I just going crazy?

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