How to cook mushrooms properly
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- čas přidán 1. 06. 2024
- This is a basic video that will show you the proper technique of how to properly fry mushrooms. Although you can cook mushrooms in many different ways, this is a good basic skill to have.
You can clean mushrooms by gently wiping them with a damp paper towel before cooking them. If you soak or wash mushrooms directly in or under running water, they will absorb the water and take longer to cook. Both methods are acceptable, but if you want to cut down cooking time, wipe them, don't soak them.
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You can purchase the butane burner here: amzn.to/39A5RXb
0:00 Introduction
0:25 How to cook mushrooms theory
1:22 Cutting mushrooms
1:36 Step 1 Getting water out
2:42 Step 2 Evaporating the water
4:18 Step 3 Frying the mushrooms
6:10 Seasoning the mushrooms
6:32 Finished product fried mushrooms
Note: This video description has affiliate links. When you make a purchase through the link, we receive a small commission. Thank you! - Jak na to + styl
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First, thank you very much for watching this video and supporting my channel! Here are some answers to your frequently asked questions about this video:
Q: Can I just drain the water to make it cook faster?
A: Yes, you can. But why are you in such a hurry? If you concentrate the mushroom juices in the pan, you are left with more flavor in the end.
Q: Did you clean the mushrooms?
A: Yes, they were wiped with a damp paper towel before filming. I don't recommend that you wash them or soak them in water, as they will absorb water and will take longer to cook.
Q: Why did you add olive oil at the beginning?
A: Oil conducts heat, which heats up the mushrooms faster, and gets them to let go of their water faster.
Q: Why didn't you use butter?
A: Because butter has milk solids that can burn. So you would only add butter at the very end.
Q: Will adding salt at the beginning help the water come out faster?
A: Not really. What will get the water out of the mushrooms quickly is heat, not salt.
Q: Should I peel the mushrooms first?
A: These are baby Portobello mushrooms, you do not need to peel them.
Q: Is it OK to eat the stem?
A: Yes. You would only remove the stem if it's too tough or has too much tough fiber, which these did not.
Q: What kind of pan is that?
A: It's a non-stick Korean wok that I bought at a local Asian grocery store.
>A: Because butter has milk solids that can burn.
Use clarified butter (ghee)
>I don't recommend that you wash them or soak them in water, as they will absorb water
Hold it top up stem down under a stream, and wash the top, this way they don't get saturated.
Amazing. Thank you for answering every question that anyone could ever think of, with a feasible answer. I love mushrooms and I don’t think I ever get to stage 3. I hate seeing them shrink away. I will definitely be trying out your method. 😀😋
If you drain the water, you would also drain the flavors.
The biggest enhancement I've made to my mushroom cooking technique is using water in step 1 instead of oil. I find it is more effective than oil for stage 1 and 2, is cheaper (free) and results in a better tasting result. Fats only added at stage 3 are the way to go!
peel them ? Have you ever tried the magic mushrooms ? they like peeling, you will find them very appealing
I have learnt so much watching CZcams videos, I’m 70 and still learning
Agreed. Sadly social media corrupts the benefit of the internet so much. Those borne before the internet seemingly benefit more from the knowledge available. Thanks to youtube, it is so readily available. And you canso easily get many versions of some piece of knowledge to contrast and compare. It is wonderful.
Yes!! I did not know the first thing about cooking except macaroni salad. Now I have learned sooooo much more. Thank you CZcams!!!!!
CZcams is the best!
2 am: I should really go to sleep now
2:07 am: I finally know how to fry mushrooms
Same here! Exactly my situation
True that!!! I needed that!!! 54 years old,, now i know!!! Lol!!
*2:05am, watched at 1.5x because I need to sleep quickly hehehe
@@edgarenriqueespana8013 - Haha. Smart move! I’m going to do that on my next late night binge. ;)
Gracias Amigo
bruv hahaha same!
Towards the end of stage 3,I add coarsely chopped garlic. Then I add red wine and let them softly stew for about 20 minutes. When the red wine is reduced to a thick sauce, they are ready. Everytime there is a BBQ, I am demanded to make them. I always receive manage proposals, from both women and men (I am a very male male)❤😂
Thanks for the tip!
Let me know when and where the next barbecue is 🙏👍
I love the simplicity of using the video with background audio to demonstrate how to cook them properly
I'm 71 and I just learned how to properly fry mushrooms ! Thanks so much.
Don't feel bad, I'm 80 and just learned.
@@dennisprice2320 , see, we old dogs can learn new tricks 😊
My tip is to follow this and let the mushroom water evaporate half way but then add a half a tablespoon of vegeta seasoning/vegetable stock (you could use a chicken stock if you have it on hand), then add a 1/3 cup of water. Mix that through and once that mixture evaporates away by half the mushrooms absorb all that and its got a much enhanced flavour. This is also a great base to slowly work in cream for a mindblowing creamy mushroom pasta sauce. Happy cooking!
Damn .. The struggle u must had over 50 years.. poor soul.
@@xxxSlavetraderxxx , yes it was .. LoL 🤣. But now, I'm on the right track again !
So I had to get up at 1 o’clock in the morning and fry mushrooms that I had in the refrigerator and make my wife eat them with me. Thanks a lot mushroom man! 🍄 😂
You made your wife get out of bed at 1:00am to eat mushrooms?? Seriously? You’re heading for a divorce buddy!
you must love your wife very much
That's funny.
I have done that.
Eating is a joy.
My favorite thing to do.
@@Roses-lilac I'd be disappointed if my husband didn't wake me up to share mushrooms.
Zolpidem.
First time in 50 years have I seen such a good demonstration on mushrooms.
Just happened to have a large bag of shrooms straight from the farm w/ dirt on 'em. Thanks for the demonstration. They came out excellent.
Well Done!
LOVE you in Philadelphia.
Jack
Harrowgate, Philadelphia, PA ---- USA ----
I love mushrooms and cook them exactly like this but my tip is... buy at least twice as many as you think you need!
Yeah I made that mistake last time lol
Absolutely correct! 🤭👌👍👍
I agree. My dad bought half a pound of mushrooms for me to cook. Each of us had a tiny pile in the center of our bowls by the time I was done!
I concur 100%. The strange thing about mushrooms is that because of their dry, 'papery' kind of texture you don't imagine they would have such a high water content. From your comment I imagine you've had that horrible experience when your big bag of mushrooms cooks down to a thimbleful. Double up on the 'rooms!
Like spinach. Just buy 4x.
Good tip: Add a little bit of lemon juice when the water has evaporated. It'll intensify the mushroom flavor even more.
Also works with beef.
A squuze or two of fresh lemon juice makes almost anything better.
yesssss
Will also help to keep them white 👍🏾
@@riddimchef1 That sounds racist.
@@daniellamont7265 Really ?
On my way to discover foods as an adult by cooking them properly... I love mushrooms after following this video ❤
This recipe is unbelievably simple and good. I have cooked mushroom in different ways, this is by far the simplest and the best.
Stage 3 is where 2 cloves of finely minced garlic are thrown in and sauteed till fragrant, then deglazed with cognac, reducing cognac by half, then adding butter to sauce. Serve with sniped chives.
eeehhhhh, disgusting
@@ericfermin8347 what part of that is disgusting???
@@jjabrony1973 You're asking wether or not eating fungi is disgusting? Incredible!
@@ericfermin8347 Ahhh ok I got it now. You replied to the specific comment deglazing with cognac and adding butter so I thought you had something against that. Now I see you just think eating mushrooms is yucky...you know, like a 4 yr old does.
@@jjabrony1973 And three year olds can make a better argument that you did.
I have never outgrown my desire to know the "why" about everything. Thank you for teaching me something new.
I agree! I’m 70 and still taking classes, I just love learning stuff! 👍
@@pique-nique Your name is cool, young Rayne
@@marklbreen 😁
I'm the same way. I ask why about everything.
You would love Kenji Lopez Alt's cookbook, "The Food Lab". It's 100% science.
Great video! My dear old Dad would bring home wild field mushrooms from the farm he collected after milking the cows. He would get to your stage two, then use cornflour to thicken the mushroom water, creating a black sauce that blanketed the mushrooms. this was then served on buttered toast for breakfast. I guess he never got to stage 3, but at least I will now! Thanks!
That sounds delicious!
I remember my dad making them this way too
At 60yrs old I have never cooked good mushroom until tonight!!!
I watched a couple of other videos on the subject but settled on this one.
Real glad I did!
So simple but so effective and brilliantly explained with many points covered including the Q & A in the notes which I only saw after.
I have always peeled my mushrooms but the regular ones I bought today didn't even have any dirt on them so I didn't even need to wipe them!
Started them off in a bit of olive oil and they soaked that up so after a few mins I added a bit more.
Didn't get much water out of them but fried them for about 10 mins then added a pinch of salt, a knob of butter and one mashed clove of garlic and continued on medium heat for another few mins.
I thought I'd cooked enough for four but wish I'd done 3 times the amount.. they were delicious!!!
Now I know to clean or peel or cut the stems depending on how they are and will be cooking them like this now for hopefully the next 30+yrs.
Many thanks for making this great video!
Glad you liked the video!
They're on telegram🔑 and also on twitter✅
👀 @ psychedtripx
He got mushroom And all psychedelic products🛳🌐
Me too. Iam also settled on this method after watching many videos.
Nice video, can't wait to try this out. However, I can't help but correct that mushrooms (at least 99% of mushrooms) don't contain cellulose. Rather their bodies are made of a polymer called chitin, which is what insect exoskeletons are made of. This difference is one of the defining features that separate mushrooms from the plant kingdom.
Thank you for that!
Mushrooms are said to be a different species that don't really fit into either plant or animal kingdom.
@@valvenator Yeah, it's called a "fungus". That's the kingdom name.
When you cook like this it's called sautéing then frying. When cooking and you add other stuff they take on other flavors. There fungus , in the mold family. Some mushrooms even take on flavors from other plants when growing.
@@LC-wv7tz Odd coincidence, but i think Mr Ragusea is watching us
czcams.com/video/gkaJoIIBAVA/video.html
...and yeah I know about the fungus among us thing
Skip the oil to start, mushrooms are a sponge and just soaks it up, so dry saute till brown and water has evaporated and then finish with a little oil or butter if you like or just add directly to whatever dish you're making.
Sure Jan...
M G is actually right here. Also Jeremy? They didn't suggest that oil and water mixes, they said that the mushrooms soak up the oil, which they absolutely do, look it up.
If you add the oil at the end it saves on the amount of oil you use, you get basically the same flavour and a more healthy outcome, it's just all wins. The only thing I'd suggest that M G didn't mention? Add the salt at the beginning, you want the salt to help extract the water from the mushrooms as without the oil the hot pan can actually scorch the mushrooms unless you start getting the water out of them quickly.
Thank you good idea.
Preferable and healthier. The oil at the start is wholly unnecessary.
I start them with a little butter. I find oil just gives you oily mushrooms
At 52 years of age I have recently discovered that I love mushrooms. I ordered an appetizer of steak bites and did not read it came with banana peppers and mushrooms. At first I was disappointed but did not want to waste it so I dug in. Ever since i have ordered mushrooms and eaten them at every chance. Last week a restaurant locally served me mushrooms that seemed to be steamed and the dish was full of fluid. It left me disappointed and So I searched and found your video. Today I made my first plate full of white mushrooms (8oz next time making double). I added some spicy banana peppers and some tiny pearl onions I also threw in a teaspoon of garlic and some dried parsley. Thank you your video it helped me make an awesome dish. PS I also seared it with some habanero ketchup at the end gonna try a little more of that added a nice kick and added some nice color.
Sounds great! Thanks for watching.
At the end, if you add butter that's a huge improvement. If you add just a small shot of Grand Marnier it's heaven !
I serve mushrooms like this with everything!! Use a larger skillet and get to stage 3 a little faster by taking Julia Child's advice. "Don't crowd the mushrooms!"
@@pattyayers I say every Julia Child quote in her voice automatically already.
And don't forget the sherry!
Absolutely!!! This guy overcrowded and overcooked the shrooms to death 💀. This is NOT the proper way to cook them. Do it medium high, just a few at a time, NEVER one on top of the other, so that they get sealed, golden outside, retain the water inside therefore end up large, plump and beautiful. Also, never salt them prior to putting them in the plate.
@@stickshifter8 They look good to me!!
@@ranger2316 They look perfect to me! I love them cooked this way. I want them tender but not too moist inside. This way almost has the taste of a good grilled steak. (:
When the mushrooms just get to stage three I add butter, marsala wine, and half and half or heavy cream. I cook it a little longer till the liquid thickens. And then you have a wonderful sauce to use on steaks or chicken. Makes a decadent meal. The sauce is wonderful on the meat and a baked potato. The mushrooms are heavenly.
oooh i make this all the time!! can confirm it is really delicious
I add a tablespoon of Worcestershire sauce, white wine and either heavy cream or Alfredo sauce. I serve with shrimp or chicken medallions. My husband likes some caramelized onions in it too.
It’s wonderful.
@@mchapman132 I'll give a try too. Sounds tasty.
@@mchapman132 updated. I have added the caramelized onions and that was excellent. I'm not an Alfredo sauce fan.
@@dianenewton3953 - I was out of heavy cream, and used an Alfredo sauce, Rana, I believe. It gave the same texture, with just a bit of cheese flavor. It was excellent. I use a semi sweet white wine for shrimp and chicken, and a semi sweet red for beef or pork medallions. That sauce can make even the plainest meal special. I make wild rice or new red potatoes…the tiny ones. I’m sure you know……cook double mushrooms than you need….they reduce a lot. I love mushrooms.
I buy large Portobellos, clean out the centers, sauté in butter until tender, and browned, then I stuff them with crab meat and breadcrumbs. In the oven until fully cooked, the I serve with either a hollandaise or bearnaise sauce. Very filling, very delicious.
I forgot to say how excellent your video is: you show, you explain, you say why the 3 stages. THANK YOU!
I LUUUV mushrooms! When i was a kid i couldn't stand to eat a raw mushroom, as i got older i learned that they give salad extra flavor. Getting older i learned that they are also yummy if fried in potatoes, red onion, green cabbage, with a sprinkle of thyme, and basil, or just raw with some salad dressing. Thank you for the tutorial! 😋
I was always inconsistent when cooking mushrooms and I didn't know why. Your video helped a lot! Thanks
My son who is 22 cooks them like this..always tells me "mum ur just boiling them".So it turns out he is correct..thanks Darragh.🥰
Maybe just listen to your son next time.
you could always store them in a open topped container in the fridge and essentially freeze dry them and just fry them without over cooking them ...
Why the heck cook with an aluminum cookware? Oil is better than Aluminum.
I remember getting deep fried mushrooms as a kid from an old school restaurant that use to sell them in my area. Nothing quite like them, as I remember. Was always an interesting treat. Of course they were lightly breaded. Long time ago.
This is my second time watching this. Saturday I will do it for sure. Thank you.
I used to get up really early and go mushroom. Picking with my dad. Nothing tasted as good as those mushrooms from field to pan. Amazing. This brought those memories back. Thankyou.
when I went mushroom picking I normally ended up tripping in a field for 3 days.
@@realfacthunt 🤣🤣🤣
I have an entire side of my dad's family that all died from that same thing grandma shoester thought she identified one properly then they all made a big soup and the story goes grandaddys face hit the table and they all were found dead at the table by authorities even the children
Why did you stop picking mushrooms with dad?
@@maxsmith8196 My dad got too frail, then passed away. I'm happy to have the memories though.
All these years I have been serving boiled mushrooms and thought they were fried!! Thanks for sharing.
🤣🤣🤣🤣🤣
I hear ya, lol.
Lol. We've all been there for sure.
@@strangelove9608 Hi. Many thanks for sending the article which I found really interesting and provided me with facts about mushrooms I did not know. I am in the UK and like grilling food but had never considered this method with mushrooms. I will certainly be trying it now! Very much appreciated.
guess you cannot boil water without burning it
Good method. Many people think they are done when water releases. They drain off the liquid. Done. You definitely did it right. One thing... throw away that black pepper dust. Buy a mill. It's actually cheaper... and infinitely better!
Videos like this are why I LOVE CZcams!! I've always thought I cooked mine too long but turns out I was doing it right but now I know why :) Great video!
Most restaurants cook mushrooms the wrong way! Never should they be slimy or wet. Those you just made are the best I've seen outside of my own kitchen!
Thank you!
You’re going to the wrong restaurants if they cook them like you just said...
All these years I have fried mushrooms like this and now I know my mom taught me the right way
I found salted butter, high heat and quick searing times are best for retaining flavor, color and camelization. Over crowding can prevent searing and makes it harder to flip the mushroom slices for an even sear.
I have been cooking mushrooms for the longest time and I usually serve them after stage 2. I will try them at stage 3. Thanxs
Never cooked a mushroom past a few minutes in my life, going to try this!
I'll try the lemon. Thank you.
It works even better if you used a bigger pan and quartered them! Love the taste of proper fried mushrooms ♥
I just finished cooking mushrooms for my Christmas Day dinner. Thanks for the video. It has turned out perfectly. In the past, I never let the moisture evaporate through the cooking process. It is a great pairing with t bone steak and most importantly low carb.
I'm doing that as I type. Can't wait
Thank you for going step by step & explaining it so well.
I love fried mushrooms but admit I never could get the same results every time & couldn't understand why.
Thank you!
I make mushroom/butter sauce by cooking raw, cut mushrooms, lightly salted in lots of butter, tightly covered over a low heat. The salt is to bring out the liquid. After a few minutes, I strain the pan of all the liquid and put it in a bowl. I then put the mushrooms back on the hob to get whatever more liquid I can from them and strain them for it. When they are essentially dry, I finish cooking them pretty much as you do. I then use the mushroom-infused butter as the basis of a butter sauce over pasta. It's light and subtle but tastes like nothing else.
And you have too much time on your hands / don't value the important shit in life sufficiently. Mushrooms are delicious no matter how long you spend on them. I followed the instructions in the video and they were hardly any better at the end. But I did waste a heck of a lot of gas.
nope. don't use salt early on. And don't use low heat. both of these steps will make the mushrooms soggier.
@@neillynch_ecocidologist No, I have exactly as much time as I need to cook as well as I want to. What I described takes only a few minutes, produces something very special, and while I'm doing it I'm cooking the rest of the meal. This seems to other you. Why?
Cooking is something that is best done with love for the food and those whom you cook for. It is best done with patience and care. It sounds to me that you are not much of a cook.
@@korcanatalay The salt is used to help to remove the liquid faster which is the main point. Removing liquid doe not make things soggier, quiet the reverse.
Very useful thank you, couple of points, butter has a smoke point of about 150° C, (olive oil 150 to 170° C) but Ghee which is clarified butter has a smoke point of about 250° C. Possibly more used in South and East Asia but available in supermarkets throughout the Western world. Don't be scared of it. ;)
OMG, I always cook my mushrooms like this, I wish I could send this video to all the "chefs" out there who don't understand how to cook mushrooms!!! It's so infuriating when I order a mushroom dish at a restaurant and get mushrooms, mid phase 1, aaaarrrrrgggghhhhhhh. When will they learn! Thanks for this, I will be sending it to some "chefs" I know!
Some restaurants have chefs, and some have heat application technicians! lol
Excellent and simple.....thanks and God bless
Thank you. I have always undercooked my shrooms - only realized it after watching this vid. Tried cooking just a handful tonite per your instructions. Best ive ever had, and ive been cooking shrooms for years!!
Not as healthy with mushrooms, DAVID WOLFE
raw mushrooms not healthy
@@vandalayindustries3057 haha fair enough 😅
@@vandalayindustries3057 what’s wrong with calling them ‘shrooms? It’s quicker. 😄
i never go past step two, the longer you cook something, the more you kill the vitamins.
@@odk1105 "cooking is not about being healthy, its about taste. Healthy and cooking are opposites " - Michelin star chef
Finally someone who cooks mushrooms like me. I add salt and pepper at the beginning and its not a million miles away from that steak flavour.
Thank you for sharing your recipe. I'm actually going to try it out tonight.
My wife is pre-diabetic and loves mushrooms; me not so much. Since I do the cooking, I'm going to follow your directions. Who knows, I may become a convert. In any case my wife will be happy and they're good for her. Thanks for the video.
I pretty much fry my mushrooms this way, too. Recently I have switched to chestnut mushrooms whereas for the past 40 years I selected white button mushrooms. The chestnut variety has more flavour and keeps longer in the fridge. I reckon I eat fried mushrooms at least three times a week. I'm having some this morning for breakfast with a shrimp omelette. For seasoning, I swear by Polish Kucharek seasoning powder. It's amazing on mushrooms, sprinkled over fried eggs, in stir-fries, wonderful stuff. I discovered it about five years ago, because here in England we have many Polish guest workers and now a number of Polish and East European grocery stores. Kucharek has become so popular that now all major supermarkets stock it, too.
Absolutely love Kucharek, also known as Vegeta - on all sorts of things. It has a lemony taste, and be careful when adding as it can be very salty, but is delicious in lots of things, including on meat rubs - great on chicken.
if all my teachers were as effective, simple and efficient as you. i would have been close to a genius now. thank you.
My mum showed me to cook mushrooms like this but many of my friends don’t.. I’ve never had the confidence to tell them to cook them the way I do as I thought it was just our family way..
Going to show my friends this video now !! ..
Thankyou so much ..
and Thankyou mum 💕
How is Santiago doing these days?
i hated mushrooms till i cooked them myself and this is how i allways do mine years ago, good that i got it righ, i slice mine and cook them in butter though. very good.
This instruction is entirely correct! In Chinese gastronomy there are two revered and "Princely" items (^) whose Umami is intensified by either drying or frying and those are Ham and Mushrooms. For example think of Jamon Serrano that divine cured/aged ham of Spain or Prosciutto di Parma! Next time you make a ham and cheese fry those ham slices hard until you get some caramelization and you've driven off some of the moisture, set aside or use hot and build your sandwich! Make a simple mayo, add fresh basil, or a clove or two of garlic for an aioli and enjoy.
(^) Chinese gastronomy recognizes a few items that in their natural state, possess Umami, two are ham and mushrooms, all others have to be either pickled, pickled/fermented, fermented, dried or fried, or salted or combinations of all of those in order to develop Umami. Hoisin sauce, Fish sauce, Kimchi, soy sauce and so on... UMAMI is becoming one of those "new wave" gastronomic buzz words that many use to impress, and often misapply.
A well seared steak has had it's flavor deepened and intensified but that IS NOT Umami!
I always keep on hand a small jar (think Dijon Mustard jar) of Mushroom Flour. Take 2 pounds of Baby Bella/Crimini mushrooms or standard white mushrooms, clean off any soil/manure by vigorously rinsing under running water in a mesh colander and then rub/pat dry with a cloth. Ahead of time, go to a hardware store and have them cut you a piece of door screen to fit the size of your oven rack, (or line a large cookie sheet with parchment but the preferred is the screen) then spread the mushrooms over the screen on your oven rack and heat the oven to the lowest setting, warm or 200F, if it has a convection fan, turn that on for a quicker drying and dry them bone dry and don't worry if they toast a little but burnt won't be pleasant so keep an eye on them. The heated drying is preferred over a dehydrator as the gentle cooking intensifies the flavor.
When they are cool, begin loading them into an electric blade coffee grinder and spin them into dust until you get something of the consistency of corn starch and store in a tightly closed jar and it will last an indefinite time, I have some that is over 2 years old and it is still just fine. Use the flour any way you want, experiment... Added to a mushroom cream sauce or a mushroom/red wine/shallot & beef broth reduction it's a quick way to bump up the flavors.
Like Au Jus with your prime rib? Take the Jus and reduce it a little, say 20% or so, we're not making consommé here or a demi glacé, just concentrating the flavors a little, add a tsp. minced shallots if you like and or a level tsp. of the mushroom flour per cup of liquid and simmer lightly for an additional minute or so and then you have an Au Jus worthy of praise. Thicken slightly with a little slurry of Arrowroot or corn starch for more cling.
I like to add a little worchestershire sauce. 🥰
A dash soy sauce and worchester and some Italian seasoning
What American rubbish is Worchestershire Sauce? Click! If you don't know how to spell it just write Lea and Perrins.
helpful for vegetarians too, fungi are more related to animals than plants so when you concentrate the flavors like this, its very meaty. You can actually cook slices of mushrooms in the oven like you would bacon until they're crispy. Tastes like bacon, pretty crazy.
I can not believe that im actually watching a video on how to cook mushrooms in the middle of the night. I cook mine in the exact same way excluding the seasoning. I also peel them first, slice yhem and cook in butter. This i do for mushrooms on buttered toast. You havent lived if you havent tried a mushroom toasted sandwich, just the taste of rhem alone, along with the butter is delicious. I do cook my mushrooms cut in different ways fir different thing's.
Thank you so so much for this video. My boyfriend loves mushrooms and requests them quite often. I’ve never been too sure on how to cook them because every time I did, I never liked how they came out. But it was because I stopped at part 2 of the cooking method. Now, I’ll definitely be making them more often now that I know how to cook them. I wasn’t too big on mushrooms before but I think it was because I didn’t have them cooked correctly. Now I really enjoy them too!
Before this video, I was a person that cooked her mushrooms improperly. I am no more.
This video improved me as a person. Thank you.
Great video and no obnoxious music interference in the background. Well done!
Thanks! I can do that. Fry + salt + pepper. As an old man who never really learned what, in my day was called "women's work", your videos help me save dough and eat at home. I might even step out of my comfort zone and add catsup...
Nowadays, eating at home is so much better for you.
Tonight I made the mushrooms as shown - and they were delicious! TY so very much! I did add at the end two cloves of finely diced garlic and when glassy, I added about 2 tsps of marsala - and let it 'boil' out. Delicious! Again, thank you.
Oh yes! Garlic! And freshly ground black pepper and flatleaf parsley.
I'm satisfied with the youtube algorithm tonight.
Me too, doing well tonight also
Lots of mushroom flics for me.
Tried this method today absolutely brilliant had Chefs cooked Mushrooms for the first time at home, Thankyou❤
Yes this is definitely a much better way than what I was doing.... I was afraid of burning them... But i get it now...... Much much more flavorful.
Excellent presentation of the 3 stages - most critically , the frying . Thank you
This is exactly how I cook mine. I don't even season them because the aroma and taste is so strong that they don't need seasoning. I am British and live in Canada and I have to cook my own Full English Breakfast which is mushrooms like these, eggs, sausage, bacon, black pudding, toast and fresh tomato fried until browned. Sometimes hash browns or shredded potatoes and not always black pudding as it is hard to come by
Do you originate from the north of England by chance. Brass is a name local to here?
Thank you for sharing this. I learned to fry mushrooms from my Swiss grandpa (who also taught me to eat blood sausage and scrambled eggs with brains) when I was just 10 years old. He said, "You need at least 15 minutes to get them shiny and full flavoured." Yours look fantastic and I'm going to make a mushroom omelet for breakfast tomorrow.
My dad used to make me scrambled eggs and brains as well when I was a kid. And blood sauges "Morcilla" is one of my favorite things! Your grandpa had great taste!
The best explanation I have seen after many recipes. The same works for bacon. Remove the water at low temperature before the cooking actually starts then turn up the heat a bit. Same for the oven.
I can confirm this is the proper way. Water steam first always. Good job sharing good info chef.
Thank you!
I have made these so many times and I get so many compliments. Thank you!
I agree with skipping the oil at first! Geoff
I love the knife you're using! I have one similar to it on my counter all the time.
Thank you! I love mushrooms. Had no idea there were stages. Great presentation
Excellent video, science meets food. Mushrooms love butter, so in stage three, I add a knob of butter for the actual fry. It gets slightly caramelised, slightly nutty. Then to finish, a splash of Kikkoman soya sauce for an umami explosion.
I hope it's low sodium soya sauce. And Kikkomen? Really? You need to go to an Asian shop and buy the real thing.
My former employers gave me a bottle of that when they made me redundant. I thought, "oh great, kikkoman when he's down"
This is my first time ever cooking mushrooms. I followed your recipe and I also added onions to mine. I loved it. Thank you.😊
This was one of the better videos on how to PROPERLY cook mushrooms. My only feedback would be mushrooms have two (2) releases of water and I think you may have pulled them off a bit too quickly before they really had a chance to release the water again.
I’ve been eating steamed mushrooms all my life (70y)
I’ve been a Stage 2 mushroom chef. I even add water by washing them first
Oh yes, that is how I will cook mushrooms from now on. I am guilty of doing it wrong and wondering why my mushrooms were good but not perfect. Thank you.
Anybody making a 7 minute + video on how to cook mushrooms definitely deserves my viewing figures!
I have been cooking mushrooms to stage 2 my whole life. This is a game changer!! They are delicious this way. Thank you!!
This technique can’t be explained enough. So many folks don’t know it, including professional cooks. Well done!
I use Kerrygold Pure Irish Butter instead of oil at the start. Its a fattier butter and is amazing in sauteed dishes. If I am cooking mushrooms to put over a steak, I will add a little more at the end just to give it a little sauce for the steak. This butter is the best butter out there. I save it for special things like mushrooms and baked potatoes which pair with the butter well.
Once the liquid is evaporated, a tiny bit of butter goes in the center with fresh minced garlic and sautes for a minute. Then its white wine time and let it also evaporate/reduce. Then I let the mushrooms saute for a few minutes before adding the finishing touches of salt, pepper and tarragon (this is also where I would add in tiny bit more butter for mushrooms going over a steak).
Well you are very fortunate to have such butter. There are countries that don't sell it, sadly. So enjoy it for the rest of us 😉
Thanks for the advice. Results are much better. My wife used to think that she didn't like mushrooms, but she really liked these
I love this. I was definitely stopping before they got this carmelized and beautiful. No more!
OMG, this is amazing, I was only stopping at stage 1 then removing the excess liquid. Thank you SO much ! 💓
I solved the water problem by drying the mushrooms in the oven for some time before frying them. Works fine for me.
pointless step
On the Mythbusters T.V. show, they proved that mushrooms do NOT absorb any water while being washed or cooked.
I have two punnets of mushrooms this weekend. I will try this method. I now have a PhD in frying mushrooms!
I always used cut my mushrooms up, but something I read recently recommended manually tearing them apart instead...
"Tear, do not cut mushrooms before cooking.
Tearing mushrooms preserves the muscle-like fibers and provides a much better texture on cooking. (An exception to this would be if mushrooms are to be included in a dish such as a casserole or soup, where dicing or mincing before browning is preferable.)"
Cooking is damn cool!
Grouping the questions and answering the questions systematically makes this presentation all the more priceless. (I had seen another that gave the same info, but taking a longer time. So thank you Food Chain TV and thank the commenters who asked questions. My How to Cook Mushrooms
knowledge has increased by leaps and bounds. The day is starting well and by happenstance.
Outstanding. Your observation about quitting after stage 2, is spot on.
Looking forward to a great chowdown.
Thank you.
Awesome technique! One recommendation, use fresh cracked pepper from a pepper mill. Once you try that, you'll never go back to pre-ground. Pepper is a berry and loses its flavor quickly after cracking. The sooner you eat it after grinding it, the better. Much, much stronger flavor, not as much needed, etc.
god bless the man who understands the importance of basic basic cooking tips🙌🏼🙌🏼🙌🏼
I can taste them through my eyes. Can’t wait to fry and get that water out. Thank you from Cornwall.
Thanks for watching!
Thankfully my nanna taught me this at an early age. Partly cooked mushrooms are an abomination. Good work 👍
Fantastic lesson for an older single man, easy and cannot wait to try.
Thank you! I have a big bunch of ‘em in my fridge. Can’t wait to do this tonight. Dam I am more excited about cooking ‘shrooms than I am about goin’ on a date. How the times have changed, LOL.
Maybe actually roast your date properly next time, not just boil them in their juices. It'll be more exciting and tasty like that. Stage three. Enjoy.
@@lausianne Don't forget the fava beans and Chianti
I always do them this way whether i'm eating them on toast, making a pate or adding them to another recipe.
Whoah whoah whoah....you're just gonna casually drop in here, mention you hold the secret to making mushroom paté, and then NOT share this wisdom with us? I don't think so! You drop that info right here, man. 🍄
LOVE mushrooms on toast, my favourite x
I will try this way.
Reminds me of of frying Pot Stickers.
Steam, then fry.
Thanks 🙏🏽
Update holy crap never have i had mushroom this damn good. I wasn't sure but i let them cook n cook. Yea man... family loved them n i did 2. Great method