Wow. Great work. Thanks for doing it such justice. This method works with most fleshy mushrooms and really intensifies the flavour of even the ones that people think didn't have much flavour. Two real benefits to this besides the ability to develop great flavour 1. You can't overcook the mushrooms by boiling, you could boil them for hours and they'd still be just perfectly cooked. 2. You need very little cooking oil or fat because the mushroom fibers aren't absorbing the oil as the water evaporates away. You probably notice that when starting with oil or fat you need to keep adding in order to get everything cooked evenly.
I did a double-take on this suggestion, but it really works. I tried this with some blue oysters in chicken stock, and butter/salt at the end. It's a winner!
I've always boiled my mushrooms in a mix of beer (usually a lager) and herbs (usually fresh oregano, Italian parsley and some previously roasted garlic) and let the mixture boil off. Once it's all dry I then fry them in evoo. I've converted mushroom haters into mushroom lovers with this.
Very interesting. Two or three times you say that the mushrooms are "cooking in their own liquid" - but of course, they're also cooking in the cup of water that you put in the pan. Perhaps one could dry fry the mushrooms first, which would amount to them cooking in their own juice, and then adding oil. Either way, it has never occurred to me that it would be reasonable to cook mushrooms in water first - I too felt it would make the them slimy and unpleasant so I am definitely going to give this method a go! Love your videos - I am a novice grower of blue oyster mushrooms - my first ever batch has mycelium spreading through it and hoping that it will literally bear fruit before long!
I've always preferred wet clean mushrooms over dry dirty ones. Thanks for the vindication and added twist. Can't wait to try. The fixed temperature of boiling water is a valuable tool in many cooking techniques. Just figured that out way too late in life.
Try directly in very hot oil at start, then slowly reduce temperature and cook it to half of size, not fully dried...crispy outside, soft and textured inside...best!!!
i went to see a urologist yesterday and we discussed changing my diet. She suggested that I try oyster mushrooms. Went to the farmers' market and bought some; I had no idea what to do with them; found your channel & decided to try the water method. They were delicious, My husband (the gourmand) is going to put them in his chicken & rice dish. Thank you.
Well done, and great news! Have you tried growing you own with a grow kit? We do our own here in the UK, but wherever you are you should be able to find a local supplier...
@@GroCycleTV I'm not sure I can do this in Southern Oregon. I might check out the eBook & video. Does this method work with other mushrooms; like cremini?
One of my favorite ways of cooking mushrooms is on medium heat, using butter, garlic, salt and pepper. Works so well with scrambling eggs or on top of a steak. They are so versatile.
I grew up picking up wild mushrooms and it was always recommended to boil them first before before frying it. I guess this was mostly done to avoid any indigestion of wild mushrooms.
500g oysters, 1tbs. Dry sherry, 2tbs. Water, reduce/cook it all in, raise temperature to carmelize, add garlic, hot pepper, parscilly and remove from heat, stir so the garlic won't burn. Serve on what ever;) Makes me happy and content
ahh mate as soon as you started to show the moisture being extracted in the proper way to cook a delicacy you won me I now cant wait to try and cook up Mashies on toast the way that I know will taste way better mate a huge THANK YOU for re educating me
This same method is used to cook raw sausages. I could see how boiling could, in essence, serve as a water extraction of the nutrients and concentration of the flavor. I definitely need to try this method.
I’ve soaked a dry forestiere mix ( chanterelle, morel, porcini mix) overnight , and cooked the fresh mushrooms in the soaking solution.. adding a knob of butter right at the end, when almost all the liquid has reduced, jacking up the heat full on and the little knob of butter tossed through vigorously binds like a Buerre Blanc and coats every piece... seems like a lot of effort! But only 6 or 7 minutes active work and a bit of advance planning. Absolutely rocks with depth of flavour,
Thanks brother Adam already and I will definitely try. I am one of your followers. You are sure of your capabilities. Thank you so much. good luck. I create a white mushroom farm. Thank you, I will need you
my family has been steaming mushroom before frying ever since the beginning of time. I am surprised at how surprised you are to discover this so recently and how happy you are to share it ...lol
I like some mushrooms cooked this new way (oysters, porcini, shiitake, morel) and some in the old school over-very-high-heat method (lion's mane, maitake, wood ear). Some mushrooms are better crispy/chewy and some better tender/crispy. As for the guy from Texas he probably watched the America's Test Kitchen's show, which aired years ago, on how to cook mushrooms properly, which involved first poaching them in a little water until the water evaporated then adding oil and crisping them up.But really it's not a new technique. A lot of chefs I worked under used very similar or the same method.
If you are making mushroom gravy with button mushrooms, then you can use this new technique to get a tastier result. Quarter, the mushrooms, boil them for 15 minutes in chicken broth. Keep the broth as a stock for later. It's quite tasty. Strain the mushrooms out, pat them dry, pan fry til browned then do your normal gravy recipe. Yum. The mushrooms are moist and delicious
your theory on the oil and water fight is a good one but i heard that the reason to boil or steam them first is to collapse there spongy walls so that they can no longer absorb oil or fat ,usually you end up having to keep adding oil or fat to the pan because the mushrooms keep absorbing it so this contradict your theory of the water trying to get out while the oil is trying to sear or to enter the mushroom
I saw a gent on youtube explaining this a while back. He was also claiming that it was almost impossible to overcook them in water due to the chemical composition of most of the mushroom's matter.
That was an America's Test Kitchen segment. They also covered it on the show proper a time or two. This is not a new technique. In fact, it's really an old one.
That's a very nice way. Oil and salt at the end are a good move. Pls do not cook them on beer or wine from the start. If you like that kind of flavor ad some only at the very end over high heat just the right time for alcohol to evaporate. Maby some very delicate broth could be an idea. I will like to suggest putting an open lid to prevent flavor evaporation. Nice. Thank you.
Great video! I had never thought of that either, and as another said--there are endless combinations with liquids. Any idea what cooking does to the nutrients? Isnt raw better?
Marvin Von Renchler , raw mushroom is rarely recommend. Most mushrooms benefit by cooking because it breaks down some of the mushrooms’s cell structure that prevents nutrient absorption.
Salts would just crystallise on the pan, proteins and sugars will caramelize and create awesome concentrated reductions, and yes if you don't catch them they will burn.
Looks like I am one of the few, or maybe only person, that did not have success with this method. I sauteed a half a pound of blue oyster mushrooms in a cup of water until the water was gone then added oil and fried. They ended up the most rubbery oyster mushrooms I've eaten, or tried to eat, yet. My only real success with blue oyster mushrooms has been frying them till they are almost crisp and then they are quite delicious but end up with a lot of oil in them. I was really hoping that this method would work to make blues more tender. Does anyone out there know whether growing blue oysters in a high CO2 environment could cause them to become tough as well as grow funny? It looks like I am going to give up on oyster mushrooms and move on to other varieties starting with lion's mane.
How thick were your oysters? When I do it, they're quite thin strips (I just pull mine apart), like just a couple mm. I add a bit of butter to the water, let it simmer over medium heat stirring occasionally, then when all the water is gone, I add a bit of salt, cook until they're golden, and eat.
Not really a new way. I've been using a very similar method for a long time now. I discovered it for myself by applying the South American technique of cooking Chicharrón to the mushrooms. Once the technique is understood, it can be tweaked to come up with some surprisingly pleasant applications.
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To learn how to GROW your own mushrooms, come and get your FREE ebook and video training here: grocycle.com/workshop/
Wow. Great work. Thanks for doing it such justice.
This method works with most fleshy mushrooms and really intensifies the flavour of even the ones that people think didn't have much flavour.
Two real benefits to this besides the ability to develop great flavour
1. You can't overcook the mushrooms by boiling, you could boil them for hours and they'd still be just perfectly cooked.
2. You need very little cooking oil or fat because the mushroom fibers aren't absorbing the oil as the water evaporates away. You probably notice that when starting with oil or fat you need to keep adding in order to get everything cooked evenly.
I did a double-take on this suggestion, but it really works. I tried this with some blue oysters in chicken stock, and butter/salt at the end. It's a winner!
I've always boiled my mushrooms in a mix of beer (usually a lager) and herbs (usually fresh oregano, Italian parsley and some previously roasted garlic) and let the mixture boil off. Once it's all dry I then fry them in evoo. I've converted mushroom haters into mushroom lovers with this.
Very interesting. Two or three times you say that the mushrooms are "cooking in their own liquid" - but of course, they're also cooking in the cup of water that you put in the pan. Perhaps one could dry fry the mushrooms first, which would amount to them cooking in their own juice, and then adding oil. Either way, it has never occurred to me that it would be reasonable to cook mushrooms in water first - I too felt it would make the them slimy and unpleasant so I am definitely going to give this method a go! Love your videos - I am a novice grower of blue oyster mushrooms - my first ever batch has mycelium spreading through it and hoping that it will literally bear fruit before long!
I've always preferred wet clean mushrooms over dry dirty ones. Thanks for the vindication and added twist. Can't wait to try. The fixed temperature of boiling water is a valuable tool in many cooking techniques. Just figured that out way too late in life.
Try directly in very hot oil at start, then slowly reduce temperature and cook it to half of size, not fully dried...crispy outside, soft and textured inside...best!!!
i went to see a urologist yesterday and we discussed changing my diet. She suggested that I try oyster mushrooms. Went to the farmers' market and bought some; I had no idea what to do with them; found your channel & decided to try the water method. They were delicious, My husband (the gourmand) is going to put them in his chicken & rice dish. Thank you.
Well done, and great news! Have you tried growing you own with a grow kit? We do our own here in the UK, but wherever you are you should be able to find a local supplier...
@@GroCycleTV I'm not sure I can do this in Southern Oregon. I might check out the eBook & video. Does this method work with other mushrooms; like cremini?
Very informative & interesting channel. Thank you for taking the time to make so many great videos.
I've been doing this since I first saw this video. Incredibly flavourful!
One of my favorite ways of cooking mushrooms is on medium heat, using butter, garlic, salt and pepper. Works so well with scrambling eggs or on top of a steak. They are so versatile.
I grew up picking up wild mushrooms and it was always recommended to boil them first before before frying it.
I guess this was mostly done to avoid any indigestion of wild mushrooms.
500g oysters, 1tbs. Dry sherry, 2tbs. Water, reduce/cook it all in, raise temperature to carmelize, add garlic, hot pepper, parscilly and remove from heat, stir so the garlic won't burn. Serve on what ever;)
Makes me happy and content
ahh mate as soon as you started to show the moisture being extracted in the proper way to cook a delicacy you won me I now cant wait to try and cook up Mashies on toast the way that I know will taste way better mate a huge THANK YOU for re educating me
Interesting methods. I received oyster mushrooms in my commodities box. I had no idea how to cook them until I saw your video. Thank you!
This same method is used to cook raw sausages. I could see how boiling could, in essence, serve as a water extraction of the nutrients and concentration of the flavor. I definitely need to try this method.
I’ve soaked a dry forestiere mix ( chanterelle, morel, porcini mix) overnight , and cooked the fresh mushrooms in the soaking solution.. adding a knob of butter right at the end, when almost all the liquid has reduced, jacking up the heat full on and the little knob of butter tossed through vigorously binds like a Buerre Blanc and coats every piece... seems like a lot of effort! But only 6 or 7 minutes active work and a bit of advance planning. Absolutely rocks with depth of flavour,
Great info, great video! The combinations of liquid and mushrooms is endless, I hope you will share the results of your future endeavors.
Thanks brother Adam already and I will definitely try. I am one of your followers. You are sure of your capabilities. Thank you so much. good luck. I create a white mushroom farm. Thank you, I will need you
I always find shiitake mushrooms are too chewy if I cook them in a mixture. This might make a difference. I shall try this next time.
my family has been steaming mushroom before frying ever since the beginning of time. I am surprised at how surprised you are to discover this so recently and how happy you are to share it ...lol
I'd never heard of anyone cooking mushrooms with water first either, so it's definitely not just him.
Very interesting. I know how I'l be trying mushrooms the next time I cook some. Thanks for the video.
I like some mushrooms cooked this new way (oysters, porcini, shiitake, morel) and some in the old school over-very-high-heat method (lion's mane, maitake, wood ear). Some mushrooms are better crispy/chewy and some better tender/crispy.
As for the guy from Texas he probably watched the America's Test Kitchen's show, which aired years ago, on how to cook mushrooms properly, which involved first poaching them in a little water until the water evaporated then adding oil and crisping them up.But really it's not a new technique. A lot of chefs I worked under used very similar or the same method.
Sounds great, will try,😊
If you are making mushroom gravy with button mushrooms, then you can use this new technique to get a tastier result. Quarter, the mushrooms, boil them for 15 minutes in chicken broth. Keep the broth as a stock for later. It's quite tasty. Strain the mushrooms out, pat them dry, pan fry til browned then do your normal gravy recipe. Yum. The mushrooms are moist and delicious
your theory on the oil and water fight is a good one but i heard that the reason to boil or steam them first is to collapse there spongy walls so that they can no longer absorb oil or fat ,usually you end up having to keep adding oil or fat to the pan because the mushrooms keep absorbing it so this contradict your theory of the water trying to get out while the oil is trying to sear or to enter the mushroom
I saw a gent on youtube explaining this a while back.
He was also claiming that it was almost impossible to overcook them in water due to the chemical composition of most of the mushroom's matter.
That was an America's Test Kitchen segment. They also covered it on the show proper a time or two. This is not a new technique. In fact, it's really an old one.
@@jays1752 Doesn't mean it's not new to people. Also lots of people don't watch American TV.
This is how I learned to cook them the proper way by boiling or sous vide when I worked at a listen star rated restaurant
Thank you for the video! Will try this method!
That's a very nice way. Oil and salt at the end are a good move. Pls do not cook them on beer or wine from the start. If you like that kind of flavor ad some only at the very end over high heat just the right time for alcohol to evaporate. Maby some very delicate broth could be an idea. I will like to suggest putting an open lid to prevent flavor evaporation. Nice. Thank you.
Wow. That looks like it would be great with some type of pasta.
Thank you. How do you clean them?
On IG
I cook down with less water, and when cooked out, I add a little wine or cooking Sherry, then when wine cooked down, I put in a little butter.
Thnk you so much,will try the recipe today.Happy Diwali 🎉
Great video! I had never thought of that either, and as another said--there are endless combinations with liquids. Any idea what cooking does to the nutrients? Isnt raw better?
Marvin Von Renchler , raw mushroom is rarely recommend. Most mushrooms benefit by cooking because it breaks down some of the mushrooms’s cell structure that prevents nutrient absorption.
@@lvp6905 Thanks VERY much. Ive been eating most mushrooms raw, think cooking would destroy nutrients. I actually cost myself.
Hard work makes successful
Thankyou. That works really well.
On IG
Mycosmascon
You should try steamed mushrooms. The flavor is intense :-)
I will. Thanks Dante!
Can you provide the process of steamed mushroom
Apabve Ve the standard way is to place the mushrooms in a basket above boiling water and cover them. They should steam in 10-15 minutes
Sunrise Boy nice. Let us know how they come out :-)
Oooh, is definitely like to know how you go with the different liquids. Would salts in stock burn as it caramelises?
Salts would just crystallise on the pan, proteins and sugars will caramelize and create awesome concentrated reductions, and yes if you don't catch them they will burn.
@@MrLongtalltex88 thank you 😊
Thanks!
Thanks for the vid!
On IG
😊TY for the VIDEO ❤ PEACE
Add oil to poaching liquid,then as liquid evaporates they will saute in oil. Saves on pans.
Clever, I like your idea! Won't the oil splatter your kitchen though?
Hi I have different question. Dose drinking medicinal mushrooms break fasting?
Does this method apply to all Mushrooms? Chesnut mushrooms?
Hi there i am onterested on making mushtrroms but dont know where to buy the spawn or seed for mushrooms any idea if u can help me thank u
yes i was thinking of poaching them in white wine instead of just water
What kind of mushrooms are these ?
Just Make sure your mushrooms are not wet. I prefer them fried in ghee, nice and crispy.
*GroCycle* Thanks for this! Can't wait for More. Oh Have a nice day! :d
tomorrow i will Prepare the mushroom in chennai tamilachi
Like it. Thank you.
put some garlic and on the bread put tariaki souce a bit
Took 20 minutes for the glass of water to evaporate and then I got a rubbery oily mess with some of it sticking to the pot. 😐
Looks like I am one of the few, or maybe only person, that did not have success with this method. I sauteed a half a pound of blue oyster mushrooms in a cup of water until the water was gone then added oil and fried. They ended up the most rubbery oyster mushrooms I've eaten, or tried to eat, yet. My only real success with blue oyster mushrooms has been frying them till they are almost crisp and then they are quite delicious but end up with a lot of oil in them. I was really hoping that this method would work to make blues more tender. Does anyone out there know whether growing blue oysters in a high CO2 environment could cause them to become tough as well as grow funny? It looks like I am going to give up on oyster mushrooms and move on to other varieties starting with lion's mane.
How thick were your oysters? When I do it, they're quite thin strips (I just pull mine apart), like just a couple mm. I add a bit of butter to the water, let it simmer over medium heat stirring occasionally, then when all the water is gone, I add a bit of salt, cook until they're golden, and eat.
Yummy
Hi Adam,
can you make a video on sterilising saw dust
Looks yummy! Would be better in the microwave!
That's how my mom has cooked her mushroom forever.
👍👍👍
Maybe steem, instead of poaching.
I was looking for how to cook and eat mushrooms, not salt pepper and parsley.
Not really a new way. I've been using a very similar method for a long time now. I discovered it for myself by applying the South American technique of cooking Chicharrón to the mushrooms. Once the technique is understood, it can be tweaked to come up with some surprisingly pleasant applications.
He was turned on by mushrooms.. well whatever works for you buddy who am I to judge x)
same with bacon. just cover it with water, don't fry...
Tom Man really?! 🤔💭🥓
Tom Man do you let the water evaporate off like that?