My dad is a mushroom nerd and once when I was a child he picked some skunk mushrooms. They didn’t smell like skunk or taste bad so we figured they were fine since they are classified as edible. What we discovered the next day is that the “skunk” came from the wind produced by the unfortunate soul brave enough to eat them...
...At the "Use Water to Sautee" part, my mind exploded and i realized i've cooked mushrooms wrong and oily since day once. I also realized my assumption mushrooms broke down was wrong, and am now a little less frightened to toss them in a soup and them breaking down. Changed the Mushroom game.
FYI, there is no right or wrong way to cook mushrooms. However, boiling is _NOT_ the same as sautéing! What you have in this video is a suggestion that you should boil your mushrooms in water. The use of the word _sauté_ is plain wrong. And If you do want to sauté mushrooms simply use a little oil or melted butter, quickly toss them around to get them evenly coated, _do not add more oil,_ then just fry them. Dry frying = sautéing. If they're too oily you've used too much oil, and you don't need RUclips to tell you that!
@@nagualdesign exactly right, this video kind of annoyed me to be honest, it's informative to a point but it got quite a lot of details wrong. Sauteed mushrooms taste (and have a texture) completely different from what you get by "sauteing them in water". The key with sauteing mushrooms is high heat, very little oil (or butter) and not stirring the mushrooms, instead just turning them over when they brown.
@@TheAce12570 RUclips is full of videos of people presenting their opinion as fact, and comments by people who've taken everything as gospel. Makes me sad.
wow I usually use leftover fat from cooking a steak or pork in a pan and that way I get the infused flavor in the mushrooms but I guess that the water use does cook the mushrooms enough that they don't soak up the oil
When I was a kid, we had an elderly neighbor who was from Russia. One of Jacob's many talents was being an accomplished mushroomer. He would go out for walks and come back with loads of mushrooms, and marinate them. He used to bring jars of them to as, as we lived right next door to him. My parents were very skeptical about eating them, at first, but my oldest brother pointed out that Jacob had been doing this all his life - and he was still very much alive and well. They were the best marinated mushrooms I have ever had. I love mushrooms, but I have to say I've never had any that came even close to the ones Jacob made. Thank you, Jacob! RIP.
An issue is though that each region has different mushroom species, and there are several species which in one region the local species is safe and in the other region an extremely similar species is not safe. An expert mushroomer is only an expert in the region they have studied, everywhere else their knowledge is not safe. Hopefully he knew that and had studied the mushrooms in the new area he had moved into and wasn't relying solely on his old knowledge.
My dad loves his mushrooms. When I was living with him, we'd grow all sorts of varieties. Lions mane is perhaps my favorite of the 'exotic' species, as it's very tender and has a wonderful taste that no other mushroom can replicate. He also grew a lot of mushrooms, like reishi, which can only be consumed in tea as they're too woody to be eaten. But, really... Mushrooms kick butt and now I'm gonna saute up some. I might try this water method, though that goes against everything I believe, because I understand that mushrooms need to lose a lot of that moisture... But hey, don't knock it until you try it, right? Also, Jacob, RIP. You apparently gathered some damn good shrooms and your friend will never forget you!
@@tylisirn People should take this seriously. I have no problems eating shiitake grown in Ali-Shan in Taiwan, ROC, but I get sick when I eat the same mushrooms grown in the PRC. That just reminded me, there is an edible nightshade-family berry that my friends from PRC pick in the wild, and there is the same plant in Oklahoma, USA, but there is also an almost identical looking plant in Oklahoma, which is poisonous, called Deadly Nightshade. The only difference is that the berries on the poisonous one are glossier, but sometimes it is hard to tell. I had a lot of trouble convincing them not to eat it when they came to Oklahoma.
In the early 90s when I was young and growing up in Poland, I would wake up in the wee hours of the morning and go mushroom picking with my father. There was something about walking through a damp forest in autumn collecting nature's bounty.
What a great memorable time with your father. Reminded me of similar times with my Dad in backyard vegetable garden. Food can do that in many different ways!
My family lived in northern Italy for three years. We had a house along the base of the Alps near Giais. In the fall, mushroom hunters would walk past our house, and Mom would buy mushrooms off them when they came back. I remember Mom sauteing them and we ate them as a meal.
How to chanterelle: 1: Put a bunch of them in a frying pan with a lid on medium heat 2: When they are sweating so much they are soaking, remove lid and turn the heat to high 3: Fry away all the water (ALL of it) 4: Add lots of butter and some salt and keep frying for a while Great on crisp flatbread
Grew up in Ukraine, and I still remember, 30 years later, picking mushrooms in the forests with my grandparents. I was just a kid so I didn't know the difference between the good and poisonous ones, so behind my back, they threw out the bad ones. ;) Besides being delicious, they are incredibly sustainable. Based on some quick googling, you can grow 25 pounds of oyster mushrooms in a single square foot of area! (I can confirm that with my own oyster experiments.) That's before you start stacking!
Cool. Yeah. I cook mushrooms water first… then oil later. No one taught me this. I started doing that about a year ago. Nice to see this video confirm my method ^-*!!!!! I just wanted to keep the mushrooms I work with plump! and this method works 😆!!! Like for one year! that’s what I’ve been doing.
It's way better to just fry them high heat for 10 minutes in oil. You barely need any oil and you don't need to add more oil. The only objective here is to remove water from the shroom.
I watched this video about a month ago, then yesterday made mushrooms. I made them from what I vaguely remembered from this video - water first, then oil later. And damned if it wasn't the best batch of mushrooms I've ever made. Thank you for this one.
My husband doesn’t like mushrooms. But one time I cooked some King Trumpet (or King Oyster) mushroom slices and he thought it was scallops. He ate it. He couldn’t tell the difference.
I was given some lobster mushrooms once and told to saute them only with butter. They were the most lobster tasting substance aside from lobster itself. The bad news is that in the 10+ years since I've only seen them sold once, in a Balducci's in NYC
@@wildog47 sometimes it's best when partners don't know. If you asked my husband (36 years) if he likes fish sauce he'd say hell, no! But every time I make a stir fry (once a week) there's fish sauce in it.
OMG STORY TIME: Me and my mom were making alfredo. She told me to sauté the mushrooms in a separate pan so I put so oil and the mushrooms and boom all the oils gone. Just like this video said I kept adding and gone. I told my mom “every time I add some oil it evaporates or something” and she told me I just didn’t add enough oil I was like “I added oil like 5 times and it keeps disappearing”. The she added it herself and witnessed it vanish and she shrugged it off as nothing. Now I finally know why. Great video lol
Add salt when you saute mushrooms for the water to release faster, that way they have less time to absorb the oil and you can saute them as you do with most other foods. Cutting them small also helps in that
how are you sauteing them dry? please explain step by step what you are talking about, also instead of adding water to cook the mushrooms and make them non oil absorbent i am thinking why not use white wine instead? that way they may be flavored in wine that i was gonna use in my mushroom sauce anyways then i can brown them in oil or butter once the wine has evaporated having done its job, what do you think?
I believe that this is you're best video so far. I use mushrooms alot. The water before oil is new to me, however, I don't normally use oil but use unsalted butter instead. How about you folks do a entire special edition of mushrooms. How to saute, make soups, sauces, salads, well you get the idea.
I tried sautéing mushrooms in water before adding oil and other veggies. It came out wonderfully. I used a fraction of the oil I usually have to use. Thank you ATK
*Try sour or acidic, if you want to overcook the mushrooms :-)* Boiling mushrooms with Sauerkraut or Kimchi makes them soft and breaks down their cells.
Well played, Dan-great video. My usual technique, which I think offers a slightly more robust flavor, involves omitting the water and using a “dry sauté” -med low heat in an empty skillet. The mushrooms will eventually release the water on their own. Adding water of course helps to achieve this faster through heat transfer but also lowers the temperature in the pan, preventing that glorious Maillard reaction from sugars and amino acids that escape. Adding the oil of course does recapture some of that but in practice the surface of the mushrooms have changed their texture and have a bit more water so the browning reaction proceeds differently. With the dry sauté method you get more soy sauce/umami notes than the more light carmel/nondescript maillard that you get if you add water. There’s certainly a time and a place for both methods! Thanks again for the very informative video!
Absolutely agree. It's a little trickier to prevent them from sticking, but you can add a few drops of oil now and then if it's an issue. You can also toss a little powdered salt on 'em to help things along. Once I went the dry-fry route I never looked back. Even if I'm going to use them in soup I prefer to do this first.
100% agree. You can just toss some dry mushrooms. That'll help the mushrooms release their water and once it evaporates use a bit of oil or butter to brown them.
Thanks for the dry pan method idea. That will work when I'm able to stay at the pan. I'll still use the water first, then the fat when I have other distractions to tend to.
Hey - I just remembered how my mother made her cooked mushrooms taste so good. It involved a dry skillet and salt, and adding butter after they were cooked. Usually served with bacon or kidneys as I recall.
In college, we used to go into the forest outside State College, PA to gather wild mushrooms. We would bring them back to our dorm room and place them in little foil packages with a pat of butter, salt and freshly-ground pepper. We would heat our iron on the cotton setting and gently place it onto the foil for exactly five minutes. Combined with the similarly prepared, but on the steam setting, rice, it was heaven. 😉
*that's a good way to die if you dont know your mushrooms like a real expert* I've heard so many stories of people doing that for a while. Then theres the good looking mushrooms that look almost identical to edible ones but it isn't the same. And the family dies from poisoning. Ive heard of those stories, be careful! It's very real.
I love how at first glance the title and the thumbnail suggest that if you eat overcooked mushrooms they'll start digesting you, but in reality you genuinely *can't* overcook mushrooms due to their amazing thermal stores.
@@alexsmith1207 I mean yeah if you really put your mind to it, like charring them or just throwing them into a fire. The point was that it's near impossible to *accidentally* overcook them when doing so conventionally
Breaded and fried morel mushrooms are my favorite. There's nothing quite like foraging in the woods for your own food. I always slice them in half, then soak them in salt-water overnight, which helps to keep the oil from soaking them when deep-frying.
My girlfriend claimed to hate mushrooms (she didn't even refer to them as mushrooms only as fungi) for years limiting how much I could buy at the store. One evening, I made chicken thighs with mushrooms. I didn't do anything fancy or special but I did make sure to brown the mushrooms and skin of the thighs well. My girlfriend now eats mushrooms. Thanks for the water tip Dan. I am going to try it out.
The secret to getting people to like mushrooms is to blitz them up in a food processor first and then adding them to for example, a spaghetti sauce so that you get the flavor and a little texture but not too much and your mycophobic eater won't know the difference! It's so funny that people won't eat mushrooms, but they will eat bread, drink beer (yeast) and eat cheese (mold).
@Eric Grijalva shut up ya damn snowflake. Jesus do you always freak out and say stupid shit like this? No dipshit, she wasn't allergic, it already has been made clear she just didn't like them and was just being picky when it came to mushrooms.
Yes, my report, short version, I drank tea made out of 30 grams of dried Amanita Muscaria mushroom. I went to sleep, I died, I was in hell for an eternity, then I was in void for an eternity, then I was life for an eternity, then I was human, then I woke up.
This is nothing short of GENIUS!!! I will NEVER cook mushrooms without using this trick, ever again. I have no idea why this isn't taught in culinary school and shown on every TV cooking show from this day forward. This works and saves a ridiculous amount of time and makes better finished mushrooms. 7 out of 5 stars!!!
Higher heat and a good pan makes the mushrooms cook better, with less oil. Fresh garlic, chopped scallions, and dill are great with mushrooms. I'd like to see your take on a good cream of mushroom soup, in a future video.
We used to pick chanterelle mushrooms here in Santa Barbara, CA for fun and make a really good profit for a day walking around oak groves. Sell them to local restaurants and make a few hundred bucks for a few hours of work. Lots of fun and lots of money for a teenager. Miss doing that. Now it’s gotten competitive with people making deals with landowners etc. but was a great way to spend the day.
Fun fact: You can leave mushrooms in sunlight for 10mins to increase the vit D content 10 fold. This bit is taken from an article where they increased the vitamin D content of shiitake mushrooms 460x (but they were left in the sun for 12hrs) Here is a simple experiment we did one summer afternoon in Kamilche Point, Washington. We compared several forms of organically grown shiitake mushrooms, which had starting level of 100 IU/100 grams. We compared the vitamin D levels of three sets of mushrooms, all from the same crop. The first was grown and dried indoors. The second set was dried outdoors in the sunlight with their gills facing down. The third set of mushrooms was dried outdoors in the sunlight with their gills facing upwards for full sun exposure. The most vitamin D was found in shiitake dried with gills up that were exposed to sunlight for two days, six hours per day. The vitamin D levels in these mushrooms soared from 100 IU/100 grams to nearly 46,000 IU/100 grams (see chart). Their stems, though, produced very little vitamin D, only about 900 IU. Notably, vitamin D levels dropped on the third day, probably due to over-exposure to UV.
I found out about 15-20 years ago to cook my mushrooms almost the same way from watching one of Emeril's shows. I use wine instead of water with a little butter, worcestershire sauce, salt and pepper. Sometimes, I'll add garlic (or garlic powder) and/or sliced onions. Let it reduce until the mushrooms start frying and browning a little. Add a little more butter if needed and cook until you get a nice glaze and the mushrooms are browned nicely. YUM! The darker the wine (red as opposed to white), the more robust the flavor will be. I usually end up eating about half of them out of the pan! LOL
"I fed it to a dog. This dog. Buca. Buccatini." Buca is looking at the camera like "please, they only feed me overcooked steak, my tastebuds and tummy are sad" (Also: garlic powder and a touch of lemon or red wine vinegar near the end. Maybe a little rosemary for fragrance. Alternatively cut them a little smaller and make a nice pan sauce from the butter; add flour to build a roux, brown it a bit, add more water. Viola, mushroom gravy to top your hopefully not overcooked steak and or potatoes with)
love your series Dan. Truly. My rule of thumb with mushrooms is to follow Julia Child's technique. Dry sauté them without crowding the pan - so, in batches if necessary. No need for liquid of any kind or salt until the end. This is how they're prepared when added to Boeuf Bourguignon after the braise. I've found this technique to be reliable in developing the marvelous browning that contributes to the umami. Your mileage may vary.
"Your mileage may vary" means the exact opposite of "reliable". Reliable means that the outcome is able to be reproduced the vast majority of the time.
Outstanding video. Many years ago a friend, who is an observant vegetarian, taught me about the benefits of browning sliced mushrooms, dry, on a skillet at medium heat. That leaves them partly caramelized (and other benefits of high heat but not burning), and able to absorb a relatively small amount of whatever you want them to. Thanks for the mini-documentary.
Steve Eady - when I lived on tour we hit this restaurant in Vermont... hamburger bun, lettuce, grilled portobello cap with a slab of melted (Vermont) cheddar on top, pickles and a yogurt dill sauce. Even tho it technically isn’t, it’s one of the best hamburgers I’ve ever had... I still remember it 21 years later !!
I already knew mushrooms love to soak up oil, but now I know why, and how to stop it and cook mushrooms better. This also explains why it works out better when I put raw mushroom in my ramen or pho versus cooking them and putting them in. Great video, learned a lot!
I've been trying to recreate this dish I once had where mushroom and cheese were served under a rabbit sausage. I had not noticed there was cheese on the dish until I bit into the mushroom, where in I could have sworn that both the mushroom and the cheese grew from the same source as they just complemented themselves note for delicious note, the cheese was smooth and almost felt bare without the woody base of the mushroom; these two things which were once separate became as one and gave off visions of a fictitious Mushroom-Cheese plant that must have only be cultivated by masters and the gods who blessed them with the knowledge. The sausage was good too.
My initial experience with morel mushrooms taught me something. I brought the morels home in a plastic bag because my intention was to cook them right away. To my horror I saw tiny worms coming out of the mushrooms. But that was the good news! They were coming out of the mushrooms because the natural heat of them being in a plastic bag drew them out. All I had to do was wait until they had all exited the mushrooms before cooking them. It didn’t take long for them to leave.
Glad to learn better how to cook mushrooms. I have loved them since I was a child and knowing how to best sautee them means maybe I will eat them more often.
Great segment! Really dig everything about this series. Tight editing, tight sound design, and just an overall really warm and fun presentation. Didn't want to ruin everyone's appetite by mentioning that insect shells are also chitin?
This is the second video I've watched that says you should cook mushrooms with water first and after a terrible batch of mushrooms I made over the weekend I'm finally going to give this technique a go!
You're such a fun guy. I really appreciate the tip about the water because I really don't want my toddler absorbing that much oil because it sticks to the dirt. New subscriber!
I would like to see an episode about eggs. How can you whip the whites into stiff peaks unless the yolk is mixed in? Why do they act like glue in baking? Why do I hate them if they're scrambled, boiled, poached, or fried but love what they do to French toast, German pancakes, and fried chicken?
I used to work at a decent restaurant and I always found that before I grill a mushroom it always worked better to steam it with water first. Also my boss told me it was impossible to overcook a mushroom. That's the main reason I watched this video
In the woods not far from our house in Canada you used to be able to find giant puffball mushrooms The ones we used were best when picked at the size of a bowling ball before spores began to form. Otherwise they were indigestible. The largest one I ever found was the size of a truck cushion and the largest on record was mistaken at a distance for a sheep. We used to cut them in thick slices and cook them like a steak. Some people found the flavour too powerful but I will never forget it. The area was developed for a road and school and the puffballs are seen no more.
Craziest experience with mushrooms? Once I found a mushroom the size of a softball. Shit was cash. Oh and one time I ate a bunch of mushrooms and my face melted into the ceiling then I was God.
They have a large amount of water already. Just put a little bit of oil on your pan and sautee your mushrooms in that. Mushrooms will release enough water.
nice vid. i'm an avid fungiphile and never saw any body add water at the beginning. most of my favorite species, (morchella, cantherellus, hydnum, and boletus) all respond quite well to a dry saute. i throw my shrooms, usually with a diced shallot, salt, and pepper, into a hot skillet until they've released all of their fluids. once the skillet is dry again you can choose what kind, if any, fat to add.
I lived with a vegan once. We were eating steak on the grill when he brought portabello mushrooms to cook and eat on the grill. I would say he overcooked them because by the time they came off the grill they were black and still partially on fire.
I actually really hate the slow zoom, it’s like they’re building tension but it doesn’t resolve to anything. Love the video though, very interesting stuff
This is a genius video! I share this with everyone I know because, since I learned this technique, I NEVER cook mushrooms any other way. Thank you so much for posting this!
I love mushrooms. I dont know why, i guess it was alice in wonderland, with the big red mushrooms and other books n stuff. I always was like "OO THAT LOOKS SO COOL AND SMOOSHY"
This is so validating. I always felt like chef's would cringe if they saw me using water to sautee (amateur insecurity) but I do it all the time for dishes like bibimbap. Then I add butter later. Thanks to you, I know it's the right way. I love when instinct turns out to be correct. I'm definitely going to add the oil for browning. Great video!
I didn't know that this was the reason, but I like to cook my mushrooms with onion. A little bit of oil, toss in the onions, wait for them to begin to sweat, and then I add the mushrooms. The moisture from the onions helps to cook the mushrooms while at the same time enriching them with the deliciousness of caramelized onion. Preferably Mayan onions. Like you, I also add a bit of butter for finishing near the end.
I've seen this video a good number of times, and I just realized that Dan didn't mention how mushrooms are also a good source of MSG and can make burgers and really meat heavy pizzas even better between tasting awesome by themselves, and enhancing the tastes of the meats involved.
Being serious, you don't want to disk your mushrooms, but you can absolutely put them in a colander and run water over them to wash them. You can also wipe with a damp paper towel, but that won't rinse dirt out of the gills of white or cremini mushrooms. If you're mushrooms take up a little water, as Dan just showed, no harm no foul.
I'm a bit late to answer, but if you harvested them yourself you want to clean them pretty well to get rid of all the insects and dirt, in which case you should actually use a small brush.
Wow. Mind blown. I will pre-cook mushrooms without oil from now on! Also, my craziest experience with mushrooms was when my friend and I watched bubbles trapped under ice between a flowing stream and its frozen surface for *hours*, after eating some. Delicious!
Dan, you're terrific! I am a dietitian and a pretty decent cook, and still I learn so much from you! Love the food science component and your fab sense of humor too.
Maya McCullough what kind of mushrooms do you eat that they have no flavor? They don’t have a LOT of flavor on their own, usually (referring to common varieties only), but they definitely have a meaty, earthy flavor to them. If you only eat white button, try crimini (also packaged as “baby Bella” at times).
In our kitchen we layer our frying pan with butter, onion, crimini, and shiitake. The higher moisturer content of the lower ingredients steams the mushrooms. By the time you’re ready to toss it you have enough liquid/fat to effectively cook the mushrooms- which we finish with brandy.
My dad is a mushroom nerd and once when I was a child he picked some skunk mushrooms. They didn’t smell like skunk or taste bad so we figured they were fine since they are classified as edible. What we discovered the next day is that the “skunk” came from the wind produced by the unfortunate soul brave enough to eat them...
LOL thanks for sharing
Brave Enough? I would use these mushrooms as weaponry, brave is the man who stands beside me.
Wow!😂😂😂😂😂😂😂😂😂
@@sneakybeaver8866 Load the biohazard in a bottle and now you have the deadliest bottle.
@@sneakybeaver8866 Or BEHIND you 😂
...At the "Use Water to Sautee" part, my mind exploded and i realized i've cooked mushrooms wrong and oily since day once. I also realized my assumption mushrooms broke down was wrong, and am now a little less frightened to toss them in a soup and them breaking down.
Changed the Mushroom game.
FYI, there is no right or wrong way to cook mushrooms. However, boiling is _NOT_ the same as sautéing! What you have in this video is a suggestion that you should boil your mushrooms in water. The use of the word _sauté_ is plain wrong. And If you do want to sauté mushrooms simply use a little oil or melted butter, quickly toss them around to get them evenly coated, _do not add more oil,_ then just fry them. Dry frying = sautéing. If they're too oily you've used too much oil, and you don't need RUclips to tell you that!
@@nagualdesign exactly right, this video kind of annoyed me to be honest, it's informative to a point but it got quite a lot of details wrong. Sauteed mushrooms taste (and have a texture) completely different from what you get by "sauteing them in water". The key with sauteing mushrooms is high heat, very little oil (or butter) and not stirring the mushrooms, instead just turning them over when they brown.
@@TheAce12570 RUclips is full of videos of people presenting their opinion as fact, and comments by people who've taken everything as gospel. Makes me sad.
wow I usually use leftover fat from cooking a steak or pork in a pan and that way I get the infused flavor in the mushrooms but I guess that the water use does cook the mushrooms enough that they don't soak up the oil
@Jay L lel
He doesn't leave mushroom for debate.
Nice
You seem like a -fungi- good person.
Congratulations, you won the Internet.
You must be a dad
That hurts to read but wp
When I was a kid, we had an elderly neighbor who was from Russia. One of Jacob's many talents was being an accomplished mushroomer. He would go out for walks and come back with loads of mushrooms, and marinate them. He used to bring jars of them to as, as we lived right next door to him. My parents were very skeptical about eating them, at first, but my oldest brother pointed out that Jacob had been doing this all his life - and he was still very much alive and well. They were the best marinated mushrooms I have ever had. I love mushrooms, but I have to say I've never had any that came even close to the ones Jacob made. Thank you, Jacob! RIP.
An issue is though that each region has different mushroom species, and there are several species which in one region the local species is safe and in the other region an extremely similar species is not safe. An expert mushroomer is only an expert in the region they have studied, everywhere else their knowledge is not safe. Hopefully he knew that and had studied the mushrooms in the new area he had moved into and wasn't relying solely on his old knowledge.
@@tylisirn Well, everyone obviously lived, so yeah, I'm going to assume his knowledge was sufficient. 🙄
My dad loves his mushrooms. When I was living with him, we'd grow all sorts of varieties. Lions mane is perhaps my favorite of the 'exotic' species, as it's very tender and has a wonderful taste that no other mushroom can replicate. He also grew a lot of mushrooms, like reishi, which can only be consumed in tea as they're too woody to be eaten. But, really...
Mushrooms kick butt and now I'm gonna saute up some. I might try this water method, though that goes against everything I believe, because I understand that mushrooms need to lose a lot of that moisture... But hey, don't knock it until you try it, right?
Also, Jacob, RIP. You apparently gathered some damn good shrooms and your friend will never forget you!
@@Temulon Every mushroom is edible....once! Hahaha
@@tylisirn People should take this seriously. I have no problems eating shiitake grown in Ali-Shan in Taiwan, ROC, but I get sick when I eat the same mushrooms grown in the PRC.
That just reminded me, there is an edible nightshade-family berry that my friends from PRC pick in the wild, and there is the same plant in Oklahoma, USA, but there is also an almost identical looking plant in Oklahoma, which is poisonous, called Deadly Nightshade. The only difference is that the berries on the poisonous one are glossier, but sometimes it is hard to tell. I had a lot of trouble convincing them not to eat it when they came to Oklahoma.
I only understand measurements in football fields
you should watch Galileo then
You remind me of American math problems
How many washing machines make up a football field?
@@seanholland6132 well, if you make a washing machine that's football field big then you only need one washing machine.
@@CC-fo7oh Oh. My. God.
Fuuuuck man. Those greek taste testers must have been tripping balls with some of those fungi.
yeah until they died from the poison
@@kennie39 yeah until that part..
There are very few species of mushrooms that are known to be psychedelic, only two that I can think of so no, probably not.
There's roughly a half dozen species in Greece alone. Certain ancient Greek festivals supposedly involved the use of psychedelic mushrooms.
@@Nik.No.K Even Amanita muscaria was proven to be psychadelic. It's still poisonous though
In the early 90s when I was young and growing up in Poland, I would wake up in the wee hours of the morning and go mushroom picking with my father. There was something about walking through a damp forest in autumn collecting nature's bounty.
What a great memorable time with your father. Reminded me of similar times with my Dad in backyard vegetable garden. Food can do that in many different ways!
My family lived in northern Italy for three years. We had a house along the base of the Alps near Giais. In the fall, mushroom hunters would walk past our house, and Mom would buy mushrooms off them when they came back. I remember Mom sauteing them and we ate them as a meal.
TrueHero123 I too went mushroom hunting in my early years in Germany. Great memories !! Miss having Pfifferlingen ( chanterelles) and Steinpilze
My relatives used to pick mushrooms. They were so tasty.
What a fabulous blessed memory! dad's are great aren't they?!
You forgot red mushrooms.
A certain Italian plumber ate a red mushroom and he became 6'8" tall.
you should see what happens when he eats a certain flower after he's 6'8"....
@@sabin97 you should see what happens when he eats a star.
"Whats your craziest experience on mushrooms?" That has to be tongue and cheek, there's no way its not.
Amanita Muscaria.
You should see what happens when his friend joins him 🍄
How to chanterelle:
1: Put a bunch of them in a frying pan with a lid on medium heat
2: When they are sweating so much they are soaking, remove lid and turn the heat to high
3: Fry away all the water (ALL of it)
4: Add lots of butter and some salt and keep frying for a while
Great on crisp flatbread
and make sure not to add vegetable F&%$ing oil or water.....
Grew up in Ukraine, and I still remember, 30 years later, picking mushrooms in the forests with my grandparents. I was just a kid so I didn't know the difference between the good and poisonous ones, so behind my back, they threw out the bad ones. ;)
Besides being delicious, they are incredibly sustainable. Based on some quick googling, you can grow 25 pounds of oyster mushrooms in a single square foot of area! (I can confirm that with my own oyster experiments.) That's before you start stacking!
I'd sooner trust the next mushroom I find growing in Chernoble than anything google says.
25lbs in 1 square foot area?? what do they stack on top of each other and grow like a xmas tree?? 25lbs is really hard to believe
You learn something new every day. Today I learned I've been accidentally cooking mushrooms properly all this time.
Yup. The first time i realised they were eating up oil, i couldnt bear to saute them the same way again. Using water was instinctual.
Cool. Yeah. I cook mushrooms water first… then oil later. No one taught me this. I started doing that about a year ago. Nice to see this video confirm my method ^-*!!!!! I just wanted to keep the mushrooms I work with plump! and this method works 😆!!! Like for one year! that’s what I’ve been doing.
It's way better to just fry them high heat for 10 minutes in oil. You barely need any oil and you don't need to add more oil. The only objective here is to remove water from the shroom.
I watched this video about a month ago, then yesterday made mushrooms. I made them from what I vaguely remembered from this video - water first, then oil later. And damned if it wasn't the best batch of mushrooms I've ever made. Thank you for this one.
My husband doesn’t like mushrooms. But one time I cooked some King Trumpet (or King Oyster) mushroom slices and he thought it was scallops. He ate it. He couldn’t tell the difference.
ny husband stil says he doesnt like mushrooms but I've been putting them in food without him even realizing lol
I was given some lobster mushrooms once and told to saute them only with butter. They were the most lobster tasting substance aside from lobster itself. The bad news is that in the 10+ years since I've only seen them sold once, in a Balducci's in NYC
Many people _think_ they don't like mushrooms but actually do, when fed the right kind cooked well.
Most of the family I married into do not like mushrooms. Oh, well, that's more for ME!
@@wildog47 sometimes it's best when partners don't know. If you asked my husband (36 years) if he likes fish sauce he'd say hell, no! But every time I make a stir fry (once a week) there's fish sauce in it.
OMG STORY TIME:
Me and my mom were making alfredo. She told me to sauté the mushrooms in a separate pan so I put so oil and the mushrooms and boom all the oils gone. Just like this video said I kept adding and gone. I told my mom “every time I add some oil it evaporates or something” and she told me I just didn’t add enough oil I was like “I added oil like 5 times and it keeps disappearing”. The she added it herself and witnessed it vanish and she shrugged it off as nothing. Now I finally know why. Great video lol
Great pfp ( ° \/ °)
MythyDAMASHII very good but I always have a lenny ready to go -> ( ͡° ͜ʖ ͡°)
Also thx XD
@@Hayden_Cat yw :3
@@Hayden_Cat also I'm now 13 in 2020 yay now RUclips community won't hate me
@@mythydamashii9978 13 year olds are still hated, plus no one asked for your age
Add salt when you saute mushrooms for the water to release faster, that way they have less time to absorb the oil and you can saute them as you do with most other foods. Cutting them small also helps in that
how are you sauteing them dry? please explain step by step what you are talking about, also
instead of adding water to cook the mushrooms and make them non oil absorbent i am thinking why not use white wine instead? that way they may be flavored in wine that i was gonna use in my mushroom sauce anyways then i can brown them in oil or butter once the wine has evaporated having done its job, what do you think?
I believe that this is you're best video so far. I use mushrooms alot. The water before oil is new to me, however, I don't normally use oil but use unsalted butter instead. How about you folks do a entire special edition of mushrooms. How to saute, make soups, sauces, salads, well you get the idea.
*a lot
@@BALLASTATUS11223344 Fuck off
@@BALLASTATUS11223344 Fuck off
BALLASTATUS11223344 fuck off
BALLASTATUS11223344 fuck off
I tried sautéing mushrooms in water before adding oil and other veggies. It came out wonderfully. I used a fraction of the oil I usually have to use. Thank you ATK
Wonderful to hear!
Now this is a REAL food science *cooking* series...not the blasphemy on the Everyday Food channel. Hope this gets more popular!
Everyday foods is actually quite informative, especially Thomas Joseph's show.
you should watch Good Eats with Alton Brown! He delves into food science in a really entertaining way
@@andrewenglish1066 He's still doing the show?
@@meme-hz1mq he's been teasing on the show coming back
Craziest experience with mushrooms? You ain't slick on me undercover cop bro
Unless your from
Denver, then you're cool.
@@beatsbeercigarettes or Oakland, CA.
*Try sour or acidic, if you want to overcook the mushrooms :-)*
Boiling mushrooms with Sauerkraut or Kimchi makes them soft and breaks down their cells.
epSos.de
yeah that’s not overcooking it’s denaturation
Cool what's the texture like after denaturing?
@@hibiscusflower5911 overcooked
Well played, Dan-great video. My usual technique, which I think offers a slightly more robust flavor, involves omitting the water and using a “dry sauté” -med low heat in an empty skillet. The mushrooms will eventually release the water on their own. Adding water of course helps to achieve this faster through heat transfer but also lowers the temperature in the pan, preventing that glorious Maillard reaction from sugars and amino acids that escape. Adding the oil of course does recapture some of that but in practice the surface of the mushrooms have changed their texture and have a bit more water so the browning reaction proceeds differently. With the dry sauté method you get more soy sauce/umami notes than the more light carmel/nondescript maillard that you get if you add water. There’s certainly a time and a place for both methods! Thanks again for the very informative video!
Absolutely agree. It's a little trickier to prevent them from sticking, but you can add a few drops of oil now and then if it's an issue. You can also toss a little powdered salt on 'em to help things along. Once I went the dry-fry route I never looked back. Even if I'm going to use them in soup I prefer to do this first.
100% agree. You can just toss some dry mushrooms. That'll help the mushrooms release their water and once it evaporates use a bit of oil or butter to brown them.
@@CaseyConnor Nothing beats it
Thanks for the dry pan method idea. That will work when I'm able to stay at the pan. I'll still use the water first, then the fat when I have other distractions to tend to.
Hey - I just remembered how my mother made her cooked mushrooms taste so good. It involved a dry skillet and salt, and adding butter after they were cooked. Usually served with bacon or kidneys as I recall.
Naming dogs after pasta has to be the cutest thing I've ever heard of.
Danielle Anderson
I like Fagottini or Fideo for a dog.
If you just say "Buca" it means the female version of the word "hole" in Italian... It's actually kind of disturbing LOL! XD
@@Taricus a hole is a hole...
*Unzips pants*
Wait what?
until he cooks the dog with the type of pasta its named after.
@@lareinadiondra6027 FAGOTini ????? You gotta be freaking joking 😂😂😂😂
In college, we used to go into the forest outside State College, PA to gather wild mushrooms. We would bring them back to our dorm room and place them in little foil packages with a pat of butter, salt and freshly-ground pepper. We would heat our iron on the cotton setting and gently place it onto the foil for exactly five minutes. Combined with the similarly prepared, but on the steam setting, rice, it was heaven. 😉
I am afraid of poisoning myself. I would be afraid to be so bold.
Psyloscibin shroomers? Lol
People did that in my dorms with morels and someone called the cops on them lmao
*that's a good way to die if you dont know your mushrooms like a real expert*
I've heard so many stories of people doing that for a while. Then theres the good looking mushrooms that look almost identical to edible ones but it isn't the same. And the family dies from poisoning. Ive heard of those stories, be careful! It's very real.
Imagine thinking about the last dog to come along and piss on em
I love how at first glance the title and the thumbnail suggest that if you eat overcooked mushrooms they'll start digesting you, but in reality you genuinely *can't* overcook mushrooms due to their amazing thermal stores.
I thought the same 😅
Wrong, in MasterChef they said you can overcook mushrooms.
@@alexsmith1207 I mean yeah if you really put your mind to it, like charring them or just throwing them into a fire. The point was that it's near impossible to *accidentally* overcook them when doing so conventionally
"You cant overcook mushrooms"
My cooking skills: *Are you challenging me?*
Same. I could even burn water.
Dood. I like my portabellas nearly black.
I once tried to do crispy roast mushrooms but forgot I had the oven on for 3 hours, safe to say those ones were overdone (and turned to charcoal)
YT's algorithm finally got it right and recommended something useful. This is brilliant, thanks so much!
Breaded and fried morel mushrooms are my favorite. There's nothing quite like foraging in the woods for your own food. I always slice them in half, then soak them in salt-water overnight, which helps to keep the oil from soaking them when deep-frying.
My girlfriend claimed to hate mushrooms (she didn't even refer to them as mushrooms only as fungi) for years limiting how much I could buy at the store. One evening, I made chicken thighs with mushrooms. I didn't do anything fancy or special but I did make sure to brown the mushrooms and skin of the thighs well. My girlfriend now eats mushrooms. Thanks for the water tip Dan. I am going to try it out.
The secret to getting people to like mushrooms is to blitz them up in a food processor first and then adding them to for example, a spaghetti sauce so that you get the flavor and a little texture but not too much and your mycophobic eater won't know the difference! It's so funny that people won't eat mushrooms, but they will eat bread, drink beer (yeast) and eat cheese (mold).
Right, it’s really odd to me.
@Eric Grijalva shut up ya damn snowflake. Jesus do you always freak out and say stupid shit like this? No dipshit, she wasn't allergic, it already has been made clear she just didn't like them and was just being picky when it came to mushrooms.
"What's you craziest experience with mushrooms?" lol is he's asking for trip-reports?
He seems to be holding back a cheeky smile after he says it, guaranteed he knows what he's doing.
Yes, my report, short version, I drank tea made out of 30 grams of dried Amanita Muscaria mushroom. I went to sleep, I died, I was in hell for an eternity, then I was in void for an eternity, then I was life for an eternity, then I was human, then I woke up.
@@hardstreg6980 You're a legend
You’re handsome
This is nothing short of GENIUS!!! I will NEVER cook mushrooms without using this trick, ever again. I have no idea why this isn't taught in culinary school and shown on every TV cooking show from this day forward. This works and saves a ridiculous amount of time and makes better finished mushrooms. 7 out of 5 stars!!!
Higher heat and a good pan makes the mushrooms cook better, with less oil. Fresh garlic, chopped scallions, and dill are great with mushrooms. I'd like to see your take on a good cream of mushroom soup, in a future video.
Yes, I put the heat 3/4 and make sure the oil is hot before adding the mushrooms.
We used to pick chanterelle mushrooms here in Santa Barbara, CA for fun and make a really good profit for a day walking around oak groves. Sell them to local restaurants and make a few hundred bucks for a few hours of work. Lots of fun and lots of money for a teenager. Miss doing that. Now it’s gotten competitive with people making deals with landowners etc. but was a great way to spend the day.
Fun fact: You can leave mushrooms in sunlight for 10mins to increase the vit D content 10 fold.
This bit is taken from an article where they increased the vitamin D content of shiitake mushrooms 460x (but they were left in the sun for 12hrs)
Here is a simple experiment we did one summer afternoon in Kamilche Point, Washington. We compared several forms of organically grown shiitake mushrooms, which had starting level of 100 IU/100 grams. We compared the vitamin D levels of three sets of mushrooms, all from the same crop. The first was grown and dried indoors. The second set was dried outdoors in the sunlight with their gills facing down. The third set of mushrooms was dried outdoors in the sunlight with their gills facing upwards for full sun exposure. The most vitamin D was found in shiitake dried with gills up that were exposed to sunlight for two days, six hours per day. The vitamin D levels in these mushrooms soared from 100 IU/100 grams to nearly 46,000 IU/100 grams (see chart). Their stems, though, produced very little vitamin D, only about 900 IU. Notably, vitamin D levels dropped on the third day, probably due to over-exposure to UV.
Valuable data, thank you.
I found out about 15-20 years ago to cook my mushrooms almost the same way from watching one of Emeril's shows. I use wine instead of water with a little butter, worcestershire sauce, salt and pepper. Sometimes, I'll add garlic (or garlic powder) and/or sliced onions. Let it reduce until the mushrooms start frying and browning a little. Add a little more butter if needed and cook until you get a nice glaze and the mushrooms are browned nicely. YUM! The darker the wine (red as opposed to white), the more robust the flavor will be. I usually end up eating about half of them out of the pan! LOL
"I fed it to a dog. This dog. Buca. Buccatini."
Buca is looking at the camera like "please, they only feed me overcooked steak, my tastebuds and tummy are sad"
(Also: garlic powder and a touch of lemon or red wine vinegar near the end. Maybe a little rosemary for fragrance. Alternatively cut them a little smaller and make a nice pan sauce from the butter; add flour to build a roux, brown it a bit, add more water. Viola, mushroom gravy to top your hopefully not overcooked steak and or potatoes with)
K Ryuzaki I died, they only feed me over cooked steak
*Bucatini
@@ValerioGiganteGiga thank you, the auto-detect subtitles lied to me
love your series Dan. Truly. My rule of thumb with mushrooms is to follow Julia Child's technique. Dry sauté them without crowding the pan - so, in batches if necessary. No need for liquid of any kind or salt until the end. This is how they're prepared when added to Boeuf Bourguignon after the braise. I've found this technique to be reliable in developing the marvelous browning that contributes to the umami. Your mileage may vary.
"Your mileage may vary" means the exact opposite of "reliable". Reliable means that the outcome is able to be reproduced the vast majority of the time.
I, too, have had very good results for mushrooms with Julia Child's technique.
Has anyone compared the two methods side by side??
"Entangled Life" by Merlin Sheldrake gives a deeper insight into how amazing fungi are. And great tip on the cooking!
I love it when I learn something new and exciting. This is going to be my new way of cooking mushrooms. Thanks!
Outstanding video. Many years ago a friend, who is an observant vegetarian, taught me about the benefits of browning sliced mushrooms, dry, on a skillet at medium heat. That leaves them partly caramelized (and other benefits of high heat but not burning), and able to absorb a relatively small amount of whatever you want them to. Thanks for the mini-documentary.
Thanks for your video, I will try the suggested way to cook it, I will tell you , regards from Colombia, South America.
Dan is a fun guy. His stomach has much room. And he never gives us shitake. That's the morel of the story.
lol them puns tho.
Karl Delavigne oh you’re just too clever lmao
I chanterelle anyone
@@danlewis1871 You'd be asking for truffle...
Love it!!!
Now I'm craving mushrooms.
wow.
Thank you man. you just saved me and my family a ton of callories that can go into desert!
Thank you very much!
very detailed and informative , no filler or useless blabber.Thank you very much sir.
I love the SCIENCE behind what you said. Makes 100% sense once one listens to the science. Thank you.
My craziest experience with mushrooms I took like 4 grams, layed down on my bed and stared at the walls for hours
popcorn ceiling is the best.
That’s not a story... get a life
@@johnjohntv1195 Damn john john go off
I would eat them and go running thru the redwoods in Humboldt ahhh good times
Johnjohntv 69 he had fun, that’s good. You ate some shitaki mushrooms and had fun eating it
I once made mini pizza's out of portobello caps. Pretty legit.
Steve Eady - when I lived on tour we hit this restaurant in Vermont... hamburger bun, lettuce, grilled portobello cap with a slab of melted (Vermont) cheddar on top, pickles and a yogurt dill sauce. Even tho it technically isn’t, it’s one of the best hamburgers I’ve ever had... I still remember it 21 years later !!
@@grendelum Sounds amazing!
@@grendelum
sounds pretty delicious.
i like beef, but once in a while i eat a baked potato with mushrooms instead of ground beef....
@@grendelum you stole my comment
@@grendelum do you remember where the restaurant was in the state?
1:28 "They're in their on kingdom entirely" A mushroom kingdom?
I think he meant Fungi but doesn't know there are more fungi other than mushrooms
@@HondaFit-ot5ws I was making a mario joke, ya know... The mushroom kingdom...Princess peach?
I already knew mushrooms love to soak up oil, but now I know why, and how to stop it and cook mushrooms better. This also explains why it works out better when I put raw mushroom in my ramen or pho versus cooking them and putting them in. Great video, learned a lot!
Great pro tip with the water. I just cooked shitake this way for my omelet and that was delicious. I've been using olive oil forever...thanks
That's very useful! Never adding oil first ever again!
I've been trying to recreate this dish I once had where mushroom and cheese were served under a rabbit sausage. I had not noticed there was cheese on the dish until I bit into the mushroom, where in I could have sworn that both the mushroom and the cheese grew from the same source as they just complemented themselves note for delicious note, the cheese was smooth and almost felt bare without the woody base of the mushroom; these two things which were once separate became as one and gave off visions of a fictitious Mushroom-Cheese plant that must have only be cultivated by masters and the gods who blessed them with the knowledge. The sausage was good too.
he never left flavor town
It's dangerous to chasing a high like that
My initial experience with morel mushrooms taught me something. I brought the morels home in a plastic bag because my intention was to cook them right away. To my horror I saw tiny worms coming out of the mushrooms. But that was the good news! They were coming out of the mushrooms because the natural heat of them being in a plastic bag drew them out. All I had to do was wait until they had all exited the mushrooms before cooking them. It didn’t take long for them to leave.
No extra charge for the wormies :-))
You still ate them 🪱 😱💀
Glad to learn better how to cook mushrooms. I have loved them since I was a child and knowing how to best sautee them means maybe I will eat them more often.
I was watching this channel some years before but now with this series it peaked my interest. Very interesting to see and learn.
So water first, then oil, then seasoning. Got it.
Great segment! Really dig everything about this series. Tight editing, tight sound design, and just an overall really warm and fun presentation.
Didn't want to ruin everyone's appetite by mentioning that insect shells are also chitin?
"your craziest experience with mushrooms"
well.....
Quite a few to say the least 😂😂😂🤙
Currently living in Japan and the super markets here have SO many different kinds of mushrooms it's so much fun to try new ones every time I go.
I also love the "What's Eating Dan?" segments. I have gotten so much cooking knowledge from each one.
We use many many more varieties of mushrooms here in Poland. Basically every consumable kind that grows domestic
Awesome video, Dan! I love mushrooms, and one of my favorite dishes to cook is chicken marsala with lots of mushrooms.
Fantastic video, surprised I haven't stumbled on this channel until now.
This is the second video I've watched that says you should cook mushrooms with water first and after a terrible batch of mushrooms I made over the weekend I'm finally going to give this technique a go!
You're such a fun guy. I really appreciate the tip about the water because I really don't want my toddler absorbing that much oil because it sticks to the dirt. New subscriber!
I would like to see an episode about eggs. How can you whip the whites into stiff peaks unless the yolk is mixed in? Why do they act like glue in baking? Why do I hate them if they're scrambled, boiled, poached, or fried but love what they do to French toast, German pancakes, and fried chicken?
Yes, best tasting with French toast.
I used to work at a decent restaurant and I always found that before I grill a mushroom it always worked better to steam it with water first. Also my boss told me it was impossible to overcook a mushroom. That's the main reason I watched this video
Good boss for knowing their stuff.
In the woods not far from our house in Canada you used to be able to find giant puffball mushrooms
The ones we used were best when picked at the size of a bowling ball before spores began to form. Otherwise they were indigestible.
The largest one I ever found was the size of a truck cushion and the largest on record was mistaken at a distance for a sheep.
We used to cut them in thick slices and cook them like a steak.
Some people found the flavour too powerful but I will never forget it.
The area was developed for a road and school and the puffballs are seen no more.
Schoolchildren are a good source of protein, so maybe it's not all doom and gloom
Sauteing mushroom in water feels very novel, I'll have to try that!
your cooking method is the best and works great for thick slices of puffball
Craziest experience with mushrooms? Once I found a mushroom the size of a softball. Shit was cash.
Oh and one time I ate a bunch of mushrooms and my face melted into the ceiling then I was God.
Large puffballs can get as big as soccer balls.
You likely found a small puffball known as calvatia bovinus.
Great comment
@@Cheeseburger.Launch.Sequence Wow, that's so cool!
This has forever changed the way I cook mushrooms! Sautée-ing them in water works a dream. Thanks a bunch, Dan!
They have a large amount of water already. Just put a little bit of oil on your pan and sautee your mushrooms in that. Mushrooms will release enough water.
Craziest experience: finding Morels growing next to my driveway!
I have to drive like 3 hours into the woods wtf
Morel of the story: keep your eyes peeled
why do i always find cool stuff when im goin to bed n then i stay up late binge watching all the videos DUDE ur awesome!!!
nice vid. i'm an avid fungiphile and never saw any body add water at the beginning. most of my favorite species, (morchella, cantherellus, hydnum, and boletus) all respond quite well to a dry saute. i throw my shrooms, usually with a diced shallot, salt, and pepper, into a hot skillet until they've released all of their fluids. once the skillet is dry again you can choose what kind, if any, fat to add.
I lived with a vegan once. We were eating steak on the grill when he brought portabello mushrooms to cook and eat on the grill. I would say he overcooked them because by the time they came off the grill they were black and still partially on fire.
How tf did he burn one of the easiest things to cook 😩
@@Sandstimes put them on the grill and then walked away
That's what happens when you consort with beings from Vega.
Cooking stops when carbonization begins.
i was tripping 6 g golden teachers for my first time and then 20 cats ran out of an alley and circled me 10/10
I could watch slow zoom on Dan for hours
Weird!
Same here
AGREED
I actually really hate the slow zoom, it’s like they’re building tension but it doesn’t resolve to anything.
Love the video though, very interesting stuff
This is a genius video! I share this with everyone I know because, since I learned this technique, I NEVER cook mushrooms any other way. Thank you so much for posting this!
MARCHESTERSHIRE AND LEMON JUICE! SO GOOD
What a beautiful video. It should be shown in theaters, or even in IMAX.
this would look great on the superscreen that is at te California museum of science
it fills your entire vision when you are in the center of it
I love mushrooms. I dont know why, i guess it was alice in wonderland, with the big red mushrooms and other books n stuff. I always was like "OO THAT LOOKS SO COOL AND SMOOSHY"
I love the fact that the mushrooms absorb so much oil, easy calories for my keto diet.
This is so validating. I always felt like chef's would cringe if they saw me using water to sautee (amateur insecurity) but I do it all the time for dishes like bibimbap. Then I add butter later. Thanks to you, I know it's the right way. I love when instinct turns out to be correct. I'm definitely going to add the oil for browning. Great video!
I didn't know that this was the reason, but I like to cook my mushrooms with onion. A little bit of oil, toss in the onions, wait for them to begin to sweat, and then I add the mushrooms. The moisture from the onions helps to cook the mushrooms while at the same time enriching them with the deliciousness of caramelized onion. Preferably Mayan onions.
Like you, I also add a bit of butter for finishing near the end.
I've seen this video a good number of times, and I just realized that Dan didn't mention how mushrooms are also a good source of MSG and can make burgers and really meat heavy pizzas even better between tasting awesome by themselves, and enhancing the tastes of the meats involved.
How do you clean mushrooms? I was told once to never wash them, you should wipe them with a clean cloth. How do you clean mushrooms?
Travis Denney with dawn dish soap
I don't even bother. I just cut em up and cook them.
Being serious, you don't want to disk your mushrooms, but you can absolutely put them in a colander and run water over them to wash them. You can also wipe with a damp paper towel, but that won't rinse dirt out of the gills of white or cremini mushrooms. If you're mushrooms take up a little water, as Dan just showed, no harm no foul.
@@kiltedcripple thanks for the information. I don't often eat mushrooms but I like to throw them in pasta sauce.
I'm a bit late to answer, but if you harvested them yourself you want to clean them pretty well to get rid of all the insects and dirt, in which case you should actually use a small brush.
I've been pronounce Chitin wrong my whole life.
Ikk so have I 😂
Ch-itin
English is dumb ¯\_(ツ)_/¯
You've got to be chitin me
@@shawnleist8999 I've always pronounced it either as Kai-tin or Chi-tin
Wow. Mind blown. I will pre-cook mushrooms without oil from now on!
Also, my craziest experience with mushrooms was when my friend and I watched bubbles trapped under ice between a flowing stream and its frozen surface for *hours*, after eating some. Delicious!
Dan, you're terrific! I am a dietitian and a pretty decent cook, and still I learn so much from you! Love the food science component and your fab sense of humor too.
We demand more Buca!
And Tini!
I respect this shit short precise and to the point while still being very interesting
Just cook mushrooms in a dry pan with salt and pepper then finish with butter.
Even healthier without salt. Plus, the mushroom flavor it's retained!!
@@crossmxn mushrooms don't have flavor?...
@@ecks7165 They do have, a very tasty one. I was referring that if you put oil and other things you hide the flavour.
Maya McCullough what kind of mushrooms do you eat that they have no flavor? They don’t have a LOT of flavor on their own, usually (referring to common varieties only), but they definitely have a meaty, earthy flavor to them. If you only eat white button, try crimini (also packaged as “baby Bella” at times).
@@ecks7165 wth are you talking about?
I can't believe i didn't already know this - genius. Thanks!
Very informative video man well done thank you
You can't overcook mushrooms? Challenge accepted.
Potatitis Yeah, you can definitely overcook and burn mushrooms.
i love science talk about food ☺️
me too.
Craziest experience with mushrooms leaves the spectrum pretty wide, eh?
😂 😂 😂
I love your scientific approach. Marvelous
In our kitchen we layer our frying pan with butter, onion, crimini, and shiitake. The higher moisturer content of the lower ingredients steams the mushrooms. By the time you’re ready to toss it you have enough liquid/fat to effectively cook the mushrooms- which we finish with brandy.