【料理レベル爆上がり】これをマスターしたら一気に差がつきます。きのこのボルドレーズパスタ

【料理レベル爆上がり】これをマスターしたら一気に差がつきます。きのこのボルドレーズパスタ

Hi, hello. Thanks for tuning in today. Still a bit hot out, isn’t it? So today, I’ll show you a pasta with red wine—perfect for autumn. Not something you see every day. You might add a splash in Bolognese, but here wine is the star. Stick around! It’s inspired by the French “Bordelaise” style. That means flavors from Bordeaux, France. The famous sauce uses red wine, shallots, demi-glace, even marrow. And it pairs perfectly with beef. There’s also “Bordeaux-style fish” with breadcrumbs, herbs, garlic, butter… Chefs tweak it often, so think of this as a guide. Today’s pasta blends the best of both. So yes, we’ll use red wine. And demi-glace. No marrow—it’s hard to get and not needed for pasta. Instead of shallots, I’ll use onions, plus garlic and breadcrumbs. I’ve prepped mushrooms already. Chopped them up. Mushrooms bring key umami, since no meat here. I often add them to Bordelaise sauce too. Now chopping onions, standing in for shallots. This pasta works as a main—or a great side. Perfect with meat dishes. In French restaurants, pasta as a side was common. It fits both roles. Now, let’s toast the breadcrumbs in a pan. We want a golden, nutty aroma. Go medium heat—it burns fast. If skilled, high heat is fine. They color suddenly, so use a nonstick pan. I’m making 1–2 servings, but better to prep extra. You can use it for tonkatsu too. And don’t forget parsley. Bordelaise style really calls for parsley. Chop plenty—it’s tasty, so don’t hold back. Any extra, just freeze it. Next, grab the pan we used earlier. Wipe it clean, heat on high. Now mushrooms. Let’s brown them nicely. Salt after they color a bit—keeps moisture down. Too early and they release water. So season lightly once browned. Push aside, lower heat, add onion and garlic, season lightly. Here, moisture’s fine—so I salted right away. Once softened, mix with mushrooms, then add red wine. Key point: reduce the wine well. Then add demi-glace—Heinz brand is easy to find. Looks good now, right? The red wine’s reduced—almost gone now. Time to add demi-glace. Just a little. About 50–80cc. Simmer on medium-low to concentrate flavor. Once ready, start boiling the pasta. Salt the water well—about 1% to water. Flat pasta like tagliatelle works best. Red wine has punch—thin noodles can’t stand up to it. The sauce is powerful. About 1.5 minutes before it’s done— Pull the pasta early and coat well with the sauce. Let it soak up the flavor. Add some pasta water so it clings nicely. Keep it on medium heat. Let the pasta slowly absorb that red wine flavor—don’t rush. Finish with butter. It emulsifies and boosts flavor. Red wine can be tricky to cook with. But mastering it really levels up your cooking. Now the pasta’s absorbed the sauce—add parsley. And plenty of black pepper. Toss it all together and plate. Look at that color. It just looks amazing. Tagliatelle, of course. No need for fancy plating—just finish with toasted breadcrumbs, parsley, and plenty of pepper. That way the herbs and spice really shine. All paired with fresh veggies from SARA. Let’s eat. Always starting with SARA’s veggies. Alright, let’s dig in. These wide flat noodles really hit the spot. UMMM! Pure satisfaction. This is just amazing. The best part—red wine flavor blending with rich demi-glace, umami exploding in your mouth. So good… Great on its own, or as a side with meat. And that crunch from the breadcrumbs—perfect. Mushrooms too—umami spreads beautifully through the pasta. A truly powerful pasta. If you make extra, top with cheese or white sauce next day—like a gratin. That’d be amazing. Ah, these mushrooms are so good. So that was Bordeaux-style pasta. Keep this in mind—you can use it in many ways. Give it a try. See you in the next video! Bye! A chef’s creation, the ‘golden ratio’ cheesecake, sold out instantly on crowdfunding! Now available and receiving rave reviews! Check out the details in the link’s description.

●材料（約1人前）
マッシュルーム 5~7個

ニンニク 　　1かけ
玉ねぎ 　　1/4個
赤ワイン 100cc
フォンドボー 50〜80cc

バター 15g
パスタ（平打ち）70~80g
パセリ 適量
パン粉 適量
塩・黒胡椒 適量

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