Dried mushrooms are nature's stock cube
HTML-код
- Опубликовано: 13 фев 2022
- Thanks to Bespoke Post for sponsoring this video! Get 20% off your first monthly box when you sign up at bespokepost.com/ragusea20 and use promo code RAGUSEA20 at checkout!
2021 literature review on the flavor components of dry mushrooms (not free): www.tandfonline.com/doi/full/... 
Хобби
Get 20% off your first monthly box when you sign up at bespokepost.com/ragusea20 and use promo code RAGUSEA20 at checkout! Thanks to Bespoke Post for sponsoring.
The light setting on this video is off
Hi Adam, this was great, I have a Question:
I got turned on to drying my own a few months ago, and have since fell in Love! I can't stop munching on the crips like chips, by the handful! lol
So I want to grow my own, I have a pile of compost, heading into its fourth season of composting, its made entirely of woodchips I got from the company that keeps the roadsides clear of trees growing under the power lines.
I noticed last fall that an explosion of various varieties randomly grew in and on the pile. However being too scared to make an inaccurate I.D. , I did not harvest any.
If I buy a package of spores to grow in boxes filled with this compost medium, and be sure to remove any that grow that are not what I specifically planted, is that an acceptable option do you think?
Its a giant pile of whats turning into a very dark, rich medium in the middle now. I've waited so long to use it in my garden, now I don't if it safe bc of the random shrooms.
Any suggestions would be much appreciated. ...I joined a couple mushroom id groups on social media.... and yikes, those folks are intense, and I didn't find answers to my questions in the end.
Cheers!
Thank you for more knowledge and ideas good sir.
Dried, powdered parasol mushroom is one of the greatest tools in the kitchen. You can thicken sauces with the powder, add it to soups, it's absolutely overpowered. Parasol Mushrooms are common and difficult to mistake for other mushrooms. I highly recommend getting yourself some.
@adam ragusea a compound butter with a dried mushroom powder. No matter what i cook its the first thing thats blown off the table
I'm in culinary school and I gotta admit, a fair bit of my knowledge about cooking comes from videos like this. This is awesome, easy to comprehend, informative and still extremely enjoyable to watch.
I too gained a lot of knowledge from these types of cooking videos. Most culinary schools are French-centric and tend to ignore any style that is not classical French. At least, that has been my experience.
@@timothystanley9737 Spot on. Dried mushrooms have been used a lot in Asian cuisines and it seems like that’s catching on here, just like some other Asian cooking techniques and methods.
Same. I think it's because culinary school primarily focuses on the skills required for an industrial scale kitchen, and not all of these skills are transferable to the home kitchen.
It doesn't help that it can be kind of classist and eurocentric, so there's a lot of tradition involved that doesn't necessarily teach you useful skills, or in some cases, teaches things that are straight-up unscientific or wrong.
My man there is nothing wrong with a culinary degree from YT. There is some really good sources of information on this website. I'm in my second semester of culinary school and I learn more from the internet and YT than from the shit textbooks they make us have for every class. YT is great for our area of work because we learn through our eyes and watch the motions of chefs from around the world. They can have any monkey read a recipe, but art takes a chef to execute it.
@@gamblingg0urmet You are not going to a good school then. The most useful culinary videos on YT often cite books being used in culinary school anyways and they are presenting that information to you in a streamlined way. "Watch the motions of the chefs" that should be one of the biggest values of going to school for just about anything - you see the motions of a professional in front of you and then they can help you in real time to improve much faster than you can by yourself. If this isnt what youre getting from your school, you should either find a different school or save your time and money and just use youtube and get yourself in a restaurant position.
"Very small rocks are not buoyant, unlike witches." Excellent point. Similarly, dried mushrooms are like witches in that if you mess with the wrong one, you might find yourself turned into a newt.
Magic mushrooms have a whole new meaning.
She turned me into a newt.
I got betta
So witches are a personification of Warp 10? 🤔
I enjoyed that refrence very much too haha
Mushrooms, are indeed, not made of wood. But they do float
When I was a kid/teen, I "hated" mushrooms and avoided them like the plague. Then one day, as an adult, I decided to saute mushrooms just to see if I really "hated" them. I was pleasantly surprised that the mushrooms tasted just like [one component of] the seasoning that I really liked in one of my go-to instant noodles packs. So all that time I had been eating those instant noodles, and enjoying the flavor, and I didn't know that I was actually enjoying the mushroom flavor. Needless to say, I no longer "hate" mushrooms.
Having parents from the salad generation suucked... raw everything, lol
Thickly sliced raw mushroom or whole button mushrooms are 🤮
Same here. I hated them so much I'd even pick out the tiny mushrooms from the cream of mushroom soup my mom used to make tuna noodle casserole. But when she made mushroom soup, I like the soup part, just not the actual mushrooms... and I realized it was the texture, not the taste. I just decided to get used to the texture, and now I love them and could eat them all day.
My son was a super picky eater when young. Then at about age 9 or 10 he took a big bite out of my sub in his hurry to eat(always hungry that one lol) he then realized it had all the garden tossed on it lol. He then took another big bite! He then asked what all the veg was and why did we not tell him how yummy it all was?🤦♀️🤦♀️ lol he finished that sub and my hubby bought me another but after that light bulb moment with him he was no longer picky. He had to try everything. Sure somethings are still not eaten but mostly that boy eats everything lol
I still try things today I know I don't care for in hopes my tastebuds changed. You never know what might taste good now.
Wow, very inspiring, but I'm high as fuck which is the reason the world Is dying
You get a thumbs up for 'very small rocks'
This is the weirdest crossover i've ever seen in youtube comments
@@davecroes3086 Not really, they both like cooking and nature and interesting stuff
Everybody loves Python, Mr. Shrimp!
Cool seeing you here, Mr. Shrimp.
hey atomic shrimp!
As a Czech person, I really appreciate Adam's mushroom-related content. We usually harvest mushrooms in the forest on our own during summer and early autumn, and whatever cannot be eaten right away gets dried for winter so I can confirm the power of the dried stuff. (Btw our traditional Christmas dish ("Kuba") is based on barley and dried mushrooms.)
I wanna try that, it sounds really good!
In the city of Liverpool, UK we have similar. Scally lads will go out with old plastic shopping bags and collect huge volumes of "mushies" aka Psilocybe Cubensis from the local council parks, gardens and school fields.
If there isn't a good crop then they may eat them raw (in a tea) which is legal but also often leads to vomiting.
Drying the mushrooms is considered processing and this is what makes "magic mushrooms" illegal in the UK.
Quite how cannabis is treated completely differently to mushies is something only our politicians can explain.
@@Drew-Dastardly I’ve heard putting these mushrooms in honey is legal in the UK. Because of the sugar content (and small amounts of H2O2) being too high for microorganisms to grow, it essentially puts them into cryostasis, preserving them. Is this really legal, and won’t count as “processing?”
@@eurybaric I’ve always wanted to go to the forest and forage mushrooms. Sadly I dont live anywhere near a forest. I bought a book on mycology but I dont trust myself to not accidentally get poisoned
@@JAzzWoods-ik4vv DO IT! It's good fun, and there are certain species that are easy for beginners to identify so you won't harm yourself or your dinner guests.
Last year I went mushroom-picking on a vacation in Sweden, and I walked past most I saw, because I was unsure. Still ended up with more than enough chanterelles for a beautiful pasta dish, and on top of that a bag of porcine. (Porcine can really only be mistaken for other safe mushrooms that just aren't quite as tasty, so that's always a safe option.)
I just wanted to say that thanks to the organic chemistry class that I am taking by requirement, I can understand the zigzags, long molecule names and infer some of their properities based on their structures.
All of that looked like gibberish in Adam's previous videos but now I can actually understand something from those images of scientific papers.
And now I actually appreciate them being in the video.
Thanks Adam!
Good boy
You can also check out NileRed's channel if you haven't already. It's purely dedicated to experimental chemistry.
Carbon at the corners!
Türk eğitim sisteminin nadir faydalarından biri.
I actually remember that little bit from high school lol Despite chemistry being my worst subject by far. But let's be fair, how many countries have obligatory chemistry classes in high school? And how many people remember high school classes after 10 years?
Just caramelizing shrooms in butter, adding pasta, garlic and some onion is an amazing flavour.
Mushrooms are so underrated.
i prefer my shrooms dry
As a chemist, I appreciate the chemistry you include in these videos - very freaking cool. This isn't a jab, but furan (3:59) is pronounced fu-ran. The "ran" is pronounced like 'Adam ran to the market.' Not 'ron' as in Ron Swanson. :)
Pretty 'low level' chemist but I just learnt about -OOH groups from this vid which is interesting
@@OK-on1ze You could almost say that when you learned about them, you went "Ooh."
Was just about to type this. Glad I'm not the only anal chemist lol
@@SigSeg-V strange area of chemistry... 👀
I am a flavor chemist and can confirm this useless tidbit
I accidentally found that you can dry mushrooms in a paper bag over a few weeks in your refrigerator. Had forgotten them and they were perfectly dried.
Yep! This is the correct way to store them, so many seem to wrap them in plastic and let them rot.
@@Arikayx13 that's horrible i bet its by design to buy more
@@Arikayx13 why
@@Arikayx13 oh it's definitely them just not knowing, it's just one of those things you don't come up with on your own - upon reading this I immediately jumped outside and freed the button mushrooms we have from their plastic prisons
@@KarachoBolzen Hm. I keep my creminis fresh for up to two weeks (checking frequently) in a plastic box in the frigo, but lined with a paper towel to keep them from suffering from condensation.
Dried mushrooms pair especially well with an incidental chemistry lesson.
This incidental chemistry lesson has an umami flavor, with hints of earthiness.
Specially for the mushrooms that turn blue when you cut them
The taste is so bad i wouldnt dare to take more than a few gramms
So when it comes to the Dirt thing: There are two main groups of Mushrooms ones that grow on wood and trees, and those that grow in soils, with a few exceptions that can do both, Shitake and Oyster Mushrooms are exclusively wood mushrooms so they should never have soil on them the worst you may get is some saw dust from some types of commercial harvests.
As someone deeply neurotic about dirt in food, running the broth through a coffee filter is exactly the sort of technique that will make cooking way less stressful. Thank you Ragusea
The stress of obsessing over a tiny bit of dirt is likely to negatively impact your health more than the dirt you try avoid lol
Cortisol isn't released by dirt, it is by stress
@@airriflemaniac Sure, but unfortunately, we only have limited control over ourselves.
sometimes mitigating neuroses really is the best way to go about things imho
@@airriflemaniac Eh, if a piece of coffee filter can put someone's mind at ease, that peace was cheaply bought.
@@Ealsante
SUCH IS THE PRICE OF PEACE
I make my own "umami powder" in my spice grinder. My family swears they hate mushrooms but they sure love the burgers and sauces that I sneak the powder into. 😂
You should sometime hit them with the truth bomb :P
could be that they don't like the texture.
But seriously, do NOT mess with people's food. Ever. Someone could say they don't like mushrooms when they are actually allergic, it's not that uncommon to do. Don't hide stuff in food, it's not always a 'haha I got you good didn't I?' it's just a bad idea.
People tend to dislike the texture of mushrooms. There are a few reasons I can think about: mushrooms get old very quick and people just ignore it, mushrooms don't get cooked properly because people treat them like vegetables, or mushrooms don't get cooked at all which only goes to show how little the cook understands mushrooms because everyone who knows mushrooms knows they should be cooked, and fresh mushrooms from the grocery stores are often not cooked at all for whatever reason, because people treat them like vegetables.
@@artemis1522 if people were allergic to mushrooms I’d assume they would make that fact obvious
Grow up in Northeastern China, we used a lot of dried ingredients especially anything related to fungi. I hardly ever had fresh fungi product during the 90s and 2000's but there are a lot more now a days. The northeastern region is the premier grower of many types of fresh fungi products but we still dry them first most of the time. I figure people were first drying them to, obviously, preserve and store but then realized that they do taste differently after the drying process. The effect of dried mushroom in soup is particularly strong. It's not a concentration of flavor but a different, more developed flavors.
After I came to the US, I start to learn western cuisine as a hobby and noticed that not many dried products were used and generally considered to be inferior to the fresh stuff. I personally think it's not that one is better but each serve a different purpose.
Any Asian market will have a whole row of dried products. Do yourself a favor and give them a shot.
Have you had “Cordyceps Flower” mushrooms? Those are some of my favorite
I'm from a region of Spain in which "mushroom gathering" with your kids/ family is common. I've been picking wild mushrooms and drying some of the spicies since I was a Kid. You can add them to almost any salty dish. Rice, canneloni, meats, fish, pasta, omelettes etc. They add a lot of flavour
One of the best Japanese dashi stocks is simply dried shiitake mushrooms soaked overnight in water. Use the liquid and the hydrated shiitake with kombu to make a fantastic base for soup noodles or just a simple miso soup.
This madman really got sponsored by an axe. Absolut legend.
empahsis on madman lmao
He got sponsored by pork once. Not like a particular pork company but just pork in general
That is a hatchet, (short handle, for one handed use and a single blade). An axe has a longer handle (for swinging two handed) and usually two blades (called a double bit axe)
@@nahometesfay1112 Well we live in late stage capitalism. You se instagram post of women being sposored by simply "gas" these days. ""Cooking with gas" etc. In fear of those evil electric induction stoves that are superior..
The sponsor of this video "Do you want a box of random crap you do not need every month"
Its so absurd when you think about it.
I'm half Japanese, so I grew up using dried shiitake in almost everything.
Lately, I watched a video about how to properly sauté mushrooms, so I've been doing that. I even figured out how to use mushrooms (or onions or cabbage) to deglaze something. Browning meat, then deglazing with either mushrooms or onions results in some incredible flavors.
I still have a bunch of dried mushrooms in my pantry, because I'm still Asian, dangit. Lately, those dried mushrooms just get used in broths and stocks. I never make chicken broth or stock without dried shiitake.
Anyway, I may have to go back to using dried mushrooms more for more things. My mom used to throw out the mushroom "tea" (I know, it horrified me even as a child).
Yeah, use dried mushrooms when you cook vegetables and dishes that are vegetable based. I use dried shiitake in my mapo tofu and with any dish that I cook on the wok.
My mom throws it out too, didn't even know you were supposed to keep it until now
Check out Cantonese cuisine! Dried shiitake mushrooms are a staple and used in a lot of dishes besides broth.
Deglaze as in, un-glaze?
U look white
I remember eating dried mushrooms in the summer of 88. I have to say, they truly are a POWERFUL ingredient if you get what I'm saying.
hahaha i know exactly what you mean
ha
🤣🤣
We're still talking about culinary mushrooms, right ? 🥺 . . . . right ?
@@jacekmaraj1774haha you haven't been brainwashed by the war on drugs have you? Magic mushrooms are incredible
In Germany, among those gathering mushrooms, which is a pretty small part of the population, the Totentrompete, also called Herbsttrompete (in english a Black Chanterelle or a Black Trumpet, but if translated literally, it say Death Trumpet or Autumn Trumpet because they grow mostly in Autumn and are Black) are well know for their good flavour as a seasoning when dried
They grow here in michigan (US) too. Lovely little mushroom. Most of the time I can smell them before I see them. Death trumpets. Last year the lions mane was growing near them too
Interesting to learn that new flavour compounds are formed in a mushroom's drying process. Thanks for the food chemistry lesson, Adam.
"Sand isn't buoyant, unlike witches" haha love the Holy Grail reference.
Same here, made me really happy.
She turned me into a newt.
I got bettah.
Dried mushroom powder is *amazing.* It's kind of expensive to buy as-is, but I can get a wide variety of dried mushrooms at my local Asian grocery store and pulverize them in my spice grinder. I end up with about twice the dried mushroom powder at about half the price. I love using it in places where I want a little more umami flavor without adding salt, so I use it in places where I would normally use bullion or soup base for sauces or similar things.
my parents are always stocked up on dry chanterelles and i use every chance i get to cook with those when i visit. absolutely insane flavour that you can get out of those
I started driying my own mushrooms recently at home and it’s an amazing. A grind them and mix it with onion, garlic and tomato powder that I dry too and it becomes a umami bomb. My favourite application is sprinkled in fresh french fries when they are piping hot. Give it a try people!!
(If you dry tomato at home take out the seeds and skin otherwise it’s hard to pulverize entirely)
How are you drying them?
Yes, I'm an avid mushroom hunter and for the smaller varieties, when I don't find enough to cook up right away, I dry them and make powder for seasoning. Haven't tried mixing them with other seasonings like that, though, very clever.
@@chezmoi42 I need to study some mycology haha. I only know 2 or 3 edible species and I feel I’m missing so much.
Dried mushrooms makes really good stock for risotto.
@@LARKXHIN if you have a modern oven there is a setting for low temperature that I think could work. You have to look that up.
i’m quite well versed in drying mushrooms of the cubensis genus, hahaha
Just bought a giant tub of dried mushrooms from Costco last week and had no idea how I'd use them. Now I do! Thanks for the info and impeccable timing.
I regularly make my own "vegetable broth powder" by blending up "soup seasoning", which is cubed dried root celery, carrots, tomatoes, onions and dried parsley. To this I'm adding some other spices amongst them paprika and dried porchini mushrooms, which are absolute flavor bombs.
Also adding them to stews and roasts when you're making a sauce is great, not even to begin with mushroom risotto!
Thanks for spreading these Infos, Adam!
That takii umami powder in the video has SUCH a great flavor btw. I highly recommend getting some. I use it to boost the flavor of my ramen without using so much salt as adding a second flavor packet would.
"Yeah, they are." -Some other guy who knows a lot about mushrooms and bullion cubes
Years ago when a fancy grocery store opened here in my town, they had apparently misplaced the decimal point in their price database for dried morels. So instead of $200/lbs they were $20/lbs. It stayed that way for at least months - long enough that the thrill wore off and I stopped buying gigantic bags of dried morels. If you can get them at a 90% discount, dried morels are 100% worth the money. Otherwise, Adam is right and cheap dried mushrooms are basically as good as expensive ones.
😊
😊
Q
Q
Qq
Q
Q
My favorite uses for dried mushrooms (especially porcinis).
1)Cook rice in mushroom broth & Better Than Bouillon for big flavor.
2)Ground into powder & used to season meat & potatoes.
Porcinis taste like pork chops.
Growing up in Montana, we usually have a annual motel mushroom picking day in the mountains. The hard part is is that they only grow in a place where there’s been a wildfire exactly and only one year before. We throw all of them in our dehydrator and then are free to just throw a fist full in a bowl of warm water for some great flavor in either or stock or the mushrooms. Loved the vid Adam!
Adam I just want to say thank you for these amazing videos. I always get so excited to see a new one in my feed. A seriously crazy amount of work each video, fun to watch, educational, and genuinely useful.
I learned this 40 years ago when it became the obvious way to preserve psychedelic mushrooms.
Hello fellow "bob".
yeah but the smell and flavor of them is awful. reminds me of a wet dog or something
@@sasniyjabs the flavor is not the point
@@horacegentleman3296 I can tell :)
@@sasniyjabs Dry them, crush them to a powder, put them into Libby #000 Gelatin Caps. Enjoy!
I feel like so many people in the culinary arts talk about using dried mushrooms but this is the first I’ve heard of why and how they are actually more flavorful (above concentration due to lack of water)
Thank you so much
"Some tough news I gotta break, I regret to inform you, that food... Comes from the ground". This actually had me burst out laughing, where did we find this man?
One exception that is as remarkable as it is woeful: chanterelles.
At least in my experience. I love the flavor of regular chanterelles, so i figured I'd get some dried ones for the broth.
So i steep them and... Nothing. No flavor at all, tasted like paper, the mushrooms as well as the broth. I had dried porcinis from the same brand and they worked just fine, so i figure that the chanterelles are the problem; that the unique flavor of chanterelles just does not make it through the drying process.
Chanterelles lose part of their flavour just from cooking, so it would make sense.
I find raw chanterelles to be somewhat enjoyable, they're slightly peppery which is interesting, but when cooked i want nothing to do with them.
This is not my experience, so you might have been unlucky.
We sometimes dry chanterelles ourself, with good results. We usually add the dry chanterelles directly into stews, and this does give a nice mushroomy flavour, as well as the peppery flavour that is so special for chanterelles.
@@silver5515 we always froze chanterelles instead of drying them
That's surprising. Chanterelles are my favorite mushrooms. They taste like chicken if fried.
Tho I don't treat them the same as porcini or white button, I fry both of those until they have hardly any water left. Chanterelles I just fry a little bit and they turn out awesome with hardly any cooking time.
I have little to no experience cooking with frozen or dried mushrooms. Sounds interesting what you could do with those.
that's kinda strange because I have dried chanterelles at home and they do have an intensive flavor when cooked.
I _love_ most mushroom flavour. Only issue? I've only had it by accident because extremely severe allergies. Technically intolerance to the sugars naturally present in mushrooms, trehalase deficiency.
That Sucks...
Well, I'm glad to report, that my Organism isn't offended by anything I threw at it so far. But then I'm the Guy who absolutely dislikes the flavour and Texture of Mushrooms...
Adam, you have become, in a very short time, my go to source for cooking and doing interesting things with mushrooms in the kitchen! Thank you for sharing you interest and enthusiasm for these wonderful organisms!
The Science of Cooking is a particular interest of mine, so I'm always happy to see a new science explainer video pop up on your channel, and especially so when the topic is mushrooms. Thank you!
It very much depends on the particular species. As someone else mentioned chanterelles aren't good dried. They can be salted but they are best raw and dry fried. There is such a diversity of flavor it's hard to clump mushrooms. We harvest a couple dozen species where I live in Alaska, king boletes being in abundance about every third year. Morels have been hard to get since climate change and we haven't had the usual yearly fires in interior Alaska. The flavors between sulfur shelf, boletes, hedgehogs, angel wings, lions mane, false morels, etc is so different from each that one has to simply try them and see what works with what. There can be the usual mistakes like using too many porcini which are better at creating that amazingly satisfying background which is almost cancelled out by using too many. Some are amazing when mixed with other intense flavors like saurkraut, such as the big yellow chanterelles.
I am always amazed that with such a bountiful amount of the best food available anywhere so few people take advantage of fungi. It's also interesting that no native Alaskans I've known of the older generation ever used wild mushrooms. The squirrels, caribou and other animals love the various kinds. Squirrels actually store them under the limbs of trees and anywhere they will dry and not be robbed.
"Food grows in the ground" Jokes on you, they built a giant indoor mushroom farm in my state and it's all I eat now. If Rhode Island Mushroom Co made tee-shirts I would buy every single one.
I grew up in Kennett Square. I can remember the smells in the hot, hazy August afternoons of the compost processing. Man that smell just lingered everywhere and permeated even the best sealed buildings.
The episode which only few will ask for but we all deserve. Mushrooms man, they are the stuff. Thanks Adam for this episode, i always knew dried mushroom's culinary benefit, but now I know scientifically they have a bunch of different chemicals that make them awesome too and that its its not simply concentration of the same ones in fresh mushrooms.
Thank you for getting into the technical and chemical aspects of cooking - it's so hard to find content on WHY something works
I'm SO GLAD you brought up the mushroom powder! It's my absolute favorite! Sprinkling a little of that on buttered toast is just heavenly.
- - A convenient way of drying mushrooms, for me, is to; buy them, put them in a paper bag, forget that you bought them, discover the bag in the fridge. Voila! Dried mushrooms. (This process gets easier as you get older. LOL) But, I have no hesitation to using them.
- - A currently popular drink in San Francisco is "Chagaccino." It's a basic; latte, cappuccino or espresso serving, with powder of the Chaga mushroom added. It is delicious! The depth of the earthiness is a wonderful addition to the blend. I was skeptical, when the cafe near me began offering it. I asked posters on the IMDb "Food and Drink," board if anyone had tried it. No one had, so I volunteered as the guinea pig. I was happy that I did.
While I do think that dried morels don't have any particularly distinct flavor, I do find that dried shiitake and porcini in particular have pretty distinct aromas that don't necessarily go with every dish. I think with experience, you can figure out what to go with, but for the most part, if you're just going for generally "mushroom-y" flavor, most dried mushrooms are fine.
Dried shiitake are usually used for soup cooking, especially with chicken in Asian dish
If you get a chance to try it find tremella mushrooms at the asian market. They are like white wood ear mushrooms. They have a wonderful morel mushrooms flavor. Its as close as I've ever found. Plus they are dried so the flavor lives through the drying process.
I have floured and fried in butter like morels and my hubby thought they were morels and wondered if I'd found a pack in the freezer.
Thank you so much for enlightening us on the magic of cooking chemistry. I've been searching for cooking videos with proper science for ages. You rock.
I became a cook last year at my new job and I have fallen in love with cooking, I absolutely love your videos because I learn SO MUCH new and cool stuff that I actually get to apply! Mostly at home, since I'm at a breakfast joint, but the self-satisfaction of cooking is... well, satisfying. Thanks Adam!
In los Angeles, there's a small bougie taco chain that has a vegetarian option that uses cooked down mushrooms and it sells pretty well
for the past few years ive been foraging a lot of stuff, and since drying is the best way to store anything, ive stocked up a lot of different kinds of dried mushrooms. its pretty amazing what you can do with them. they can be the main ingredient, a spice, a flavor enhancer, or just extra fodder that doesn't impart any significant flavor into the dish. they can add textures and beauty as well.
as for some unusual examples, the curry milkcap (lactarius camphoratus) tastes and smells very much like curry powder, and it works wonders as a spice. i also have some dried peppery boletes (chalciporus piperatus) which are often cited as inedible, but using small amounts as a spice gives a wonderful very strong peppery flavor to any meat dish. other mushrooms can give off a fishy flavor, others give a strong and robust meaty flavor and some mushrooms taste like chicken.
i don't think i've made a single dish without at least a little mushrooms in it in like a year. even if i make french fries i like to sprinkle a little mushroom powder on them for extra flavor.
Chicken of the woods!
Absolutely love the videos that descend into mushrooms. I've been buying them from Chinese groceries for a long time and glad to see someone rave on them as much as I love them.
Thanks Adam! I love your channel with informative and interesting content. I grind dried shiitake mushrooms in my spice grinder and use it like any soup powder combo, often together with brewer's yeast and dried celery to add umami flavor to soups.
i been cooking dry mushroom ever since my grandma taught me how to cook and one thing I really like about dry mushroom is, they have a ridiculously long shelf life... if you keep them in a dry cabinet, they'll basically never goes bad... additional to that, dry mushroom act like a sponge when you rehydrate them, so they are great in stew or any slow cooking dishes when use dry...
Adam, your videos are so earnest; I always get full of warm happy feelings when watching them. Thanks for being part of the group of people who justify new media and the democratization of information!
I have bought huge containers of mixed dried mushroms from Costco or Amazon for the past ten years I LOVE these.
I've been collecting wild mushrooms for decades and drying them. So satisfying! Even varieties that Wikipedia erroneously states are unsuitable for drying (Slippery Jack) make an awesome sauce when combined with slow cooked beef.
there is a chinese dish called "buddha jumps over the wall" that specifically asks for dried ingredients that probably goes through this process to add more flavor. cheaper restaurants actually use fresh ones that are seen as inferior to traditional dried and aged for specific number of days before use. the traditional dish takes days of cooking while the cheaper ones only take hours.
So awesome seeing you showing some love to "The Greatest Generation" podcast. Love it!
Not to mention his musical contributions to the show!
@@GIR9595 forgot about that.
Hello fellow FOD
Glad I found this comment. Ditto on nice shirt comment.
FOD here, and The Hunt for Red October song for the bonus feed was an absolute masterpiece.
Incredibly interesting content and so articulately presented. Thank you for educating us on this content which I imagine t bulk of people would never have thought to pursue otherwise.
Off to buy some dried mushrooms!
I love the monday uploads!! Great work, you clearly did a lot of research and it reflects on the content. Watching you feels like watching a really hot professor talk about your favorite subject each time! Hope you and your family are doing good, stay safe and don't change.
Much love from Québec
I have seen a vegan jerky that was advertised as plant based. The jerky was dried mushrooms and it pained me to see it being called "plant based". It said both plant based and mushrooms on the front of it so the marketers really went hard hoping you don't know anything about what a mushroom actually is.
Or maybe they themselves don't even know that fungi aren't plants lol
'plant based' is a dietary lifestyle. It includes things like mushrooms and seaweed. It excludes animal products. It would be tough to find a name of what we eat that's reasonably short if you were going to include all the types of food we do eat. And defining it by what we don't eat is just sad.
Culinarily terms are weird, it's the reason most breads at subway and stuff legally can't be bread
8:18 Kudos for the Monty Python and the Holy Grail reference.
I discovered a drying method by accident. We have a frost-free refrigerator. My wife bought a package of mushrooms, and I stuck it in the back of a bin and forget about it. I now have a package of much reduced dried mushrooms to cook with.
I'm always blown away with the amount of research of these videos.
Another great entry! I've been using an old school convection dehydrator for a few years to recover potentially wasted fresh mushrooms. I vac pack some whole ones or powder some and blend with salt, pepper, red pepper and a little thyme to make a wonderful sprinkle on umami bomb. I also appreciate the chemistry insight. I occurs to me that those folks that don't like consuming anything they can't pronounce shouldn't look too deeply into their food. Certainly there is stuff that is bad for you but hey, everything is little more than a pile of elements/elemental compounds.
My family uses mushroom powder a lot in cooking. They say it adds more flavor to our soups rather than just using msg and I’ve had friends saying they taste an earthy taste whenever they eat it. This video makes it easier to understand why that is now.
Dude my mum bought some crazy veggie stock powder that is filled with msg and nucleotides and i can say, that food seasoned with this stuff, is no joke by far the best. It tastes so amazingly complete even without any meat or something like that. I put some into my coleslaw and it tasted like freaking meat
I always find shiitake on sale at my local grocery store and then dehydrate them. They are super super flavorful done this way - I add them to ramen (soaked) or to my mushroom soups, etc - they are definitely nature's stock cube!
Dried mushrooms are my absolute go to for flavouring boths, soups, gravy's, and rice.
I buy dried ones from the asian grocer for pretty cheap, Porcini are a favourite but pretty expensive here so mostly I use shiitake, or cup mushrooms that I dry in my crisper drawer in paper bags.
I've tried afew different methods of drying and leaving them in the back of the fridge for a month is still the best.
Thank you for this, I've recently gotten my family hooked on the Umami Powder from Aldi. It's inexpensive, and alongside some Knorr Tomato Bouillon I've got the start of a potent sauce. I especially like it in my Cannellini.
A lot of cooking videos mention the Maillard reaction, but I think it would be super cool to have Adam do a video on just that.
Protista is a polyphiletic group, so it's not a real taxon but we use it as all single-celled eukaryotic microorganisms (this is the strict definition) have to adapt to conditions similar enough that they end up converging on a number of strategies (or at least approaches). Being pluricellular and very macro, rather than micro, they're not strictly protists but they may be included as other algae are
On the other end Plantae is a monophiletic clade, of which kelps definitely are a part, but they're not usually considered "plants" as that's a word used for Plantae members with true tissues only (hence what makes them algae)
I love dried mushrooms. There is a Food Sharing System in my City where some Stores and People like to share Food that would otherwise being thrown away. And they often got a ton of different Mushrooms. I like to get those and put them in my Dehydrator. Those Mushrooms usually are a bit older and absorbed some Water from the Air which make them unsellable. But perfect for what i do with them. I like to add some dried and powdered Mushrooms to a lot of Soups or a Sauce.
I've actually ended up with dried mushrooms, accidentally, simply by leaving them in an open package in the refrigerator. Same thing with tomatoes. You can also dry them by putting them in a sheet pan in on oven on berry low heat.
Never tried them. Had no idea they had more flavor, now I will have to try them.
One of the best videos you’ve done in a long time
Thanks!
Love your videos Adam, apart from the amazing information and entertainment value, I find them calming and reassuring in a chaotic world.
This is helpful………amaze me how many talk about good things about microdosing/mushroom/psychedelics.. I haven't tried them yet but on my “must do” list;)
Not had your first try? At least on dried shrooms?
@@harperbrandon8473 No.. but on my must do list this month
@@tammybreden9320 experience and feel the magical touch of shrooms
I do microdose on mushrooms and other psychedelics and i can say it has improved my daily attitude. I'm more focused and feeling less trauma,
@@harperbrandon8473 How was your first trip?
Adam, a topic that would be an interesting video on mushrooms and dried mushrooms is the accumulation of heavy metals, and the CS-137 problem in central Europe / Japan / USA. Hope this piques your scientific interest.
What’s the CS-137 problem? Is it about radiation?
@@icedcat4021 Chernobyl.. cesium 137. still not technically safe to eat wild mushrooms from any place in Eastern Europe.
@@kimsmoke17 Technically not safe to fly in airplanes either.
@@C0urne Except that planes are statistically one of the safest methods of transportation
@@EnigmaticLucas You get exposed to more radiation at 35,000 feet. Shrooms contain some extra radiation in parts of Europe but the increase is miniscule, just like the extra radiation in an airplane.
You’re a genius.
I’m Italian and I love Porcini Mushroom risotto with saffron. I usually use fresh porcini mushrooms but in London they’re hard to find, so I tried the dry version, absolutely delicious and I used the water from the mushrooms as broth to cook my risotto
I just foraged and dried porcini for the first time and this video popped up in a very serendipitous fashion!
1:30 Adam, you definitely are that kind of guy. And that’s why we love you
I'm still trying to find a reliable place to buy spores or purchase the actual mushrooms, I've got depression and terrible anxiety
I could remember the first time I tripped it was so trilling I felt like I was deep into the sea
I’m so interested in the experience but am terrified of having a bad trip
/hilary_chase1/
Got psych's**
@@userconspiracynut is he on IG or what?
Mushrooms helped me overcome my addiction and I’ve never felt more in control. 1 year clean
I may have already mentioned it over there, but based on your mushroom risotto video, I made some mushroom stock (which I then strained through a coffee filter because, like Lauren, I find the texture of mushrooms absolutely revolting.
I *cannot wait* to cook with that stock. I tasted some and damned near drank it straight out of the strainer. Holy God.
big ups to adam for this fascinating info. always bringing new stuff to the table and changing the way we think. a legend.
Love the shirt! and that Holy Grail reference was top notch!
I use dried mushrooms all the time in sauces, and although I'm generally not in favor of most packaged powders, try the mushroom powder trader joe's carries by mushroom and co.
Little salty for my taste, but I can account for that elsewhere in the recipe.
🙂
Oooo that's why I love this channel. I don't often grant subscribes anymore, but I've watched at least half a dozen of your videos and you produce good quality, educational content about cooking a lot and I enjoy that. So I subbed. It's not just some person haphazardly throwing ingredients in a pot that has no idea what they're doing. You actually understand what is happening and want the objective truth as I do.
This is why I subscribe to your channel, Adam. Alton doesn't do this anymore, and I'm always fascinated by the science of food. Thanks!
I just made Adam's "easy coq au vin" recipe last weekend, which uses dried mushrooms (I used dried porcinis), and it was easily as good as the more traditional method espoused by Alton Brown (let alone the grand old French chefs who demand actual old roosters, which are impossible to buy), and FAR easier to pull together. I think a lot of it was due to the dried mushrooms. The dish was very, very delicious. Thank you, Adam!
*I admire your cooking skills, you always create the most delicious and satisfying meals of all time!*
🥰😊🤤
My grocery store had a bunch that were about to hit their sell by date. Way more than I can eat. But I remembered your video, dehydrated them and had mushrooms to last months.
The last two years I’ve been learning to cook. I came far because of this channel, thank you for your great content.
7:23 Adam Debunks Wall-E
6:41 makes me think that one day Adam is going to put a shot of his colonoscopy in a video and nobody is gonna bot an eye
i can't imagine my life without dried mushrooms - soup from these is sooooooooo delicious! i prefer different kinds of boletus to dry, they have extremely rich and tasty flavour!
I dry my own mushrooms, usually after soaking in soup stock. They are fantastic vessels for other flavors as well as a great ingredient in their own right
remember not to eat more that 3g of dried mushrooms 😉
Why? Do you mean magic mushrooms?
@@SimonWoodburyForget It’s also a really convenient ammount for dry mushrooms per pint of soup you want to flavour
Adam, unembarrassed, wearing FOD gear is my drunk shimoda for today’s ep.
Not enough FODs in these comments!
Looks like they eat pretty good on the USS Hood!
@@b3e6n8j6o you know that's all Desoto's doing right?! Really cares for his crew. Best boss I ever had!
@@Baopand There are dozens of us!!!! Dozens!!!!!
A cool thing that I thought and then looked up to confirm...Placing supermarket mushrooms in the sun for 15 minutes (I am tying this in because I am already assuming that if I dry mushrooms in the sun, it is also applicable to enhancing flavor) you get more vitamines (D and Bs mostly). I used to bring 'offerta' (on sale in Spanish) mushrooms by sticking them in the freezer. I have a south-facing balcony in the desert. Guess where I put them now.
Great video idea. Thanks for the facts.