I’ve been a professional chef for 22 years, and I have tried multiple ways of cooking mushrooms, including boiling them. It works great for the flavor, because they create their own stock and then absorb it like a sponge. Personally though, I prefer not boiling them because of the texture it produces. Even searing them after they still have a much more rubbery texture. I think everyone that enjoys mushrooms should at least try boiling them at least once, so you can decide for yourself.
That can be variety and how long/aggressive it is cooked at. Some varieties don;t take much cooking. You either have to keep them moving so they don't burn or you could par boil them, so they are overall cooked without being dry. Aslo some people like that bitter taste I personally don't and I like other bitter taste like bitter melon/gourd. There is soemthing about the bitter mushroom taste that is sickly. Some variety just have thsi it need to be counteracted. I peel a lot of cap mushroom varieties.
A friend if mine went to culinary school and taught me a insane mushroom recipe that also involves boiling (sort of) and its the way i make them every time I have mushrooms now. You start them in a pan dry first. You can start with a hot pan right away or you could put them in a cold pan and bring them up to temperature, I've done both, but the more important think is to sear up your mushrooms until you get a fond going. Deglaze by adding not water, but chicken stock to the mushrooms, then boil them all the way down. Once all the stock is gone, do it again with white wine, then fry them off in butter to finish. The level of flavor your mushrooms have after that is insane.
This is an energy hungry version of what my parents taught me: add a bit of butter to the pan, the mushrooms, possibly a teaspoon of water to get the sweat going, and then the lid goes on. Then the mushrooms start to sweat, and boil in their own juices. (and you needn't evaporate all that extra water, saving a buck or two)
I'm a chef, the way I cook all you need to do is put a lid on. Mushrooms are 70-80% water, after one minute with the lid on you will have a pan of STRONG mushroom water, which will largely stay with the mushrooms, keeping them moist (and adjustable!), while the pan is still adding some flavour to the mushrooms. How I cook mushrooms as a side to breakfast (if I have pans): -1 sautée garlic and butter quickly with a drop of olive oil -2 add mushrooms, stir to coat, put lid on and keep on medium heat -3 stir occasionally until cooked, replacing lid -4 Remove lid, reduce remaining liquid (at this stage if you want a wetter texture, add some stock or water) -5 finish sautée and bring to colour, finish seasoning And this is perfectly adequate for any quantity from a single portion to maybe 500+, the garlic and the butter cooks with the mushrooms from the start, bringing the 3 best flavours one can put in a pan together harmoniously.
I can’t say I like this method after trying it, as a person who never in the past liked mushrooms because of the gelatinous texture and only just started liking them, I can say that this boiling method just increases that texture. The flavour does increase though, I would say that this would be good for helping encourage a fuller depth of flavour for broths when making ramen or a soup.
I'd suggest you use a shallow pan and thus significantly less water. You'll get a similar effect on the taste but the mushrooms won't have time to absorb enough liquid to become more gelatinous. It's how I've been making mushrooms for years now, they really don't need a long boil time. Try it with say half a cup to a cup of water, really it depends on how wide your pan is, as is often the case with cooking? You'll need to do a bit of experimentation to find what works best for you.
Just boiling them for 3-5 minutes is fine. I suggest boiling them in a broth. Then take them out of the broth and throw them in a oiled hot frying pan and add some (vegan) butter, garlic and rosemary thyme when you are about to reach the desired color. Can then add a little dash of brandy or cognac to clean the pan. Can eat that with white bread any day of the week and twice on sundays ;)
maybe its also good for cooking methods where you used cooked mushrooms like pizza (at least i fry them up beforehand , dont know if thats a common thing) so they still have more juice in them :)
Really depends on the species. I actually hate white button mushrooms, but I have a gourmet mushroom business and grow specialty species that have a night and day taste/texture difference
Used this technique last night for pasta and it was awesome. Boiled mushrooms, onion, and garlic down, added par boiled penne for the last few minutes of evaporation and finished with Earth Balance and fresh basil. Amazing and simple. Thanks!
Oh. My. Goodness. I had to come back to this video after using this technique on some chestnut mushrooms. They were the tastiest mushrooms I’ve ever had, and the smell of broth was like porcini. The best part is that usually these type of mushrooms shrink and you don’t feel full after eating them. These mushrooms were thick, juicy, absorbed all their own flavour, and kept their original shape. Will be doing this technique all the time. Also, when I added the oil to the pan after the water had evaporated, the mushrooms went brown and golden straight away. I spread them all out in the pan, turned them over after a minute and both sides were crispy and mouth watering. Please try this technique! These mushrooms tasted like steak, the flavour was so concentrated
I got to have dinner next to a founder of a meat alternative mushroom company, this is the technique he taught me over dinner on cooking mushrooms, so funny you say that about steak and mushrooms!
@@shirnava5852 in the Netherlands, brown variants of the button mushrooms are called chestnut champignons. In Dutch, the French designation champignon is exclusively used for button mushrooms, while afaik in French it is wider.
I just did this yesterday and the result was amazing. I did add a little bit of salt and actually A1 steak sauce to the boiling water and then after they boil down seared them a little bit after that. I've never had mushrooms better. Thank you so much for bringing this to my attention!
I had to try this out on lion's mane mushrooms. I tried one of your previous recipes using it as a crab substitute and while it filled my apartment with a delicious crab smell, after taking it out of the oven it didn't have the best taste. But THIS method works great at preserving that flavor. Also the texture is tender, which I find can be hard to achieve with certain mushrooms. Can't wait to try this with portobellos and shitakes!
So glad to see this being taught. For years I've seen so many so called professionals telling us not to wash mushrooms or put water on them at all, and I always knew it was nonsense because mushrooms are full of water anyway.
I always wash mushrooms before cooking them. I tried brushing them off but it is not efficient as a way of cleaning them. I would always bite down on bits of grit when eating them. I believe it was Alton Brown (may have his name wrong) who demonstrated that weight of mushrooms that have been washed is not much different thant the weight of mushrooms that have been wiped or brushed off. Hence...not much water soaked up by them during the washing process. He even soaked some in water for a while (not hours) and weighed them and they didn't absorb much water to make a difference. Store bought mushrooms are not a worry when it comes to bugs in them but wild ones can have bugs. I think washing them would probably flush out the critters.
As a long time kitchen professional I can tell you that wet mushrooms get slimy extremely fast. Also if you're using them for sautee, water is the last thing you want in the pan at first. You want to start your sautee with only oil no water. I always dry the mushrooms if they end up needing a water wash.
I've watched a ton of cooking videos over many years and have never seen this technique. It may be common, but it was new to me. I love this channel so much!
Instead of reducing it completely, drain the water the mushrooms had been boiling in and save by freezing in ice cube trays. I use them to add flavor to curries, soup, and Asian sauces. Delish!
One of the tastiest ways I've prepared mushrooms was following a Japanese recipe that boiled them in dashi with a splash of mirin, soy sauce, and chopped up umeboshi (salted pickled plums). I think you could do a lot by experimenting with different boiling liquids for the mushrooms!
@@wonderwoman5528 The dashi is basically a vegetable stock made from kelp & shiitake mushrooms, so it serves in place of the water. But you could certainly add water if you needed more liquid.
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I boil mushrooms all the time. I usually drop a few lightly soaked dry mushrooms in as well. It really helps the broth out and adds a lot more flavor than you’d expect. You can’t pull them out at the end or just eat them; the texture difference is actually nice.
Mushrooms are really a fantastic savoury ingredient for a broth. Dried mushrooms especially with their very concentrated flavour. I buy big packs of dried shitake to keep in the cupboard. They are a bit pricey but they go a long way.
i don't ever cook mushrooms. i think they are much better raw. Maybe just chuck in a few with what ever i'm cooking at the very last minuet just to make them warm
Okayyy so I'm NOT crazy for boiling my mushrooms!! I was NEVER a fan of mushrooms but when my body decided I was going to be a Vegan 5 yrs ago... I had to add them as a meat substitute lol. I boil them bc sautéed just doesn't work for me lol. I'm glad that you're a Nu fan of boiling them. I been lonely over here with the judgey stares 😂😂😂
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my spouse doesnt like mushroom texture too much so i mince them with onion, pepper, maybe zucchini or whatevers around. i use as you would loose ground beef. so you cant make a patty without some kind of binder but i use for sloppy joes and to add meat sauce vibes to spaghetti sauce. casseroles.
I've never started them in a dry pan, I mostly just put in a bit of cooking oil (sometimes a bit of butter as well) and put in the mushrooms, salt them immediately and stir. The water they release mixes with everything in the pan, including any other seasonings. Also, mushrooms (at least the kind you prepared first) work very well with onions in my experience, and I often just cook them together and they also absorb onion juices and the sweetness
there's a better way a mix between those two. Throw mushrooms on hot pan ad some salt an immediately cover them with a lid in a minute when you see the vapor on the lid they are basically cooked and you can now add oil seasoning and fry them. It's basically the same idea but much qicker
When I'm in Central Europe, I can get trumpets and many other varieties that I Sautee or fry with meat like duck and pork. Here, in Newark, NJ, I get the standard vanilla mushrooms from Pa. I usually boil them for a minuet then put then in a brine with spices to pickle them. They last for months and are a nice snack or a garnish on baked or roasted meats
Thanks for the tip! When I cook mushrooms I usually add a little water but start with just oil. I add a bit of water, let it cook off and add a little more. I did that bc I didn’t want them to burn but didn’t want to add more oil. (I actually do that when I cook caramelized onions too)
I do the opposite, mushrooms with very little water and lid on for the first minutes . Once the water has evaporated i add olive oil and let them brown (i like the texture better) In before add garlic and peppers; at last parsley 👍
I always put cut/rip mine up and put in a pan with water and seasoning. When the water starts to get low I add a little oil and let them cook down a little more. Preheat my oven to 450 and when it's ready I pour them on the sheet with the remaining liquid and pop them in there for about an hour or more.. I check them every 30 min and flip them with tongs until they are the consistency I like. U can put these in a salad, sandwich or on the side with some fries. They have a nice chew to them. My favorites are lions mane and oyster
That seems like A LOT to do for mushrooms. An hour in a 450 deg oven?! Either you are making a bunch of mushrooms at once or they are an especially hardy variety. Or maybe just overdone.
I know I'm late by about 3 months... But I just have to say I tried this for the first time the other day. I made a lunch of leftover vegan ham, peas, mashed potatoes and a vegan onion mushroom soup mix that you add 2 tablespoons of flour to and it instantly becomes gravy instead. I decided to make it fancy (especially since I was using instant mashed potatoes) and add real mushrooms. I instantly thought of this video. I had mini portobello and oyster on hand. I cooked the portobello first and then the oyster, following your exact directions. And then I added them into the gravy mix, and cooked that for about 3 minutes and let me tell you.... That was the best damn gravy I've ever had. I can't imagine if I had made the gravy homemade with some flour and beefless bouillon and seasonings. But even before I had the gravy done I found myself snacking on the mushrooms. The portobello were done first and about a quarter of them were gone before I even added them to the gravy. I will never cook mushrooms any other way ever again.
@@SauceStache oh awesome I got a heart and reply from the man himself!! It's no problem at all to share my experience trying out a cooking technique you have shared. I want others reading to know that yes, you should try it! They are so delicious 😋 I have been watching your channel for quite some time now, can't recall how I stumbled across it, just a recommendation from being a vegan I suppose. But I'm so glad I did. I have used things I've picked up in your videos before like not draining my tofu, but this is the first time I have directly tried something you have shown in your videos. It went so well and my recent forays into cooking and baking regular and edibles have gone so well... That I am considering turning it into an official side hustle. You inspire me with your recipes and your willingness to try new things. NEVER stop doing what you're doing.
after seeing this video I just had to try this so I immediately went to the store, bought mushrooms and followed this method along with some additional flavorings of my own... one of the best mushrooms I've ever eaten (in terms of taste). Thanks!
@Sauce Stache, I haven't done this with soft mushrooms, but I have done it with hard fungi, like shelf mushrooms from trees. Those tend to be so woody, they needed the extra moisture and cooking time. I'm talking like Hen of the Woods types. This would also probably make immature puffballs better, as otherwise, they are kind of like eating a tasty kitchen sponge.
One of the tastiest ways to prepare puffball is to prepare them like a breaded cutlet : cut them into thick slices, dip them in seasoned beaten egg and then in breadcrumbs and fry in butter. Give it a try.
I Love videos like this that basically challenges cooking norms. If we don’t explore and document different methods we will never improve upon dishes and the culinary world will become bland. That’s why big chefs shouldn’t scoff even tic tok trends. Someone out there is innovating.
Watching this video at the perfect time. I'm cooking button mushroom and I was about to try it but now I'm going to try the boiling method. Thank you ✨️
@@SauceStache Hello! I live in the Tropics and it’s super hot. I try not to boil a thing for long - wondering if you’ve tried this in a shallow pan with less water and less cooking time? Thanks in advance.
As a professional chef for 24 years... my best way is to sous-vide cook them whole at 85°C for 90 minutes. After it, separate the mushrooms and the juice (do not throw the juice away, you can use the juice to enhance some Risotto, pasta or other sauces) . Sauté the mushrooms crispy with clarified butter and little oil.
you sound very unprofessional. Throwing the water away takes flavour away from the mushroom! For shame :-/ You should work at McDonalds in stead where you will be less likely to ruin food.
@@SilverishKitten Uh didn't they specifically say to NOT throw away the juice? Also this sounds like a genuinely more interesting way to cook mushrooms. Boiling mushrooms alone doesn't give you the browning that sauteed mushrooms get.
Just found some resinous polypore mushrooms, they're known for their tenderness and meaty flavor as well as the amount of juice they have in them. They are practically filled with broth and I boiled them in a small amount of water then added butter and soy once it was reduced down almost completely and seared them in that. Once I threw them over ramen I had no idea the flavors I was in for but this is probably the best mushroom ramen I've ever had. My first bite had a thin slice that I assumed would be tasty but I didn't realize how flavorful they were going to be. It exceeded my expectations several fold.
I'm genuinely shocked. I was incredibly sceptical but this was delicious! I'm never going back to frying! I sliced flat mushrooms and did this in a pan to save time. Added garlic, thyme and a few drops of soy sauce and vegan worcestershire sauce to the water. So delicious.
I make vegetable soup a lot. Just tossing in raw chunks of button mushrooms tastes great. Really like the difference in texture they bring. A small basket of button mushrooms is also really cheap here, so great for healthy budget cooking.
This is really interesting lately I've been steaming my mushrooms and then I let it steam for a really long time I save all of that rich broth and I drink it. It's really tasty I eat the soft tender mushrooms as well. They're addictive
This is SO SO interesting! This is just the opposite of the mushroom pressing technique (which we all know works very well) but for some recipes this approach might be SIGNIFICANTLY better! This might also be why mushrooms are so good at enriching soup and they don't loose their flavour at the same time. . Anyways, thanks for another great video! Sending lots of good energy your way!
I literally tried this out today with oyster mushrooms, used to keep dousing m in oil till they gone crispy i REALLY enjoyed the texture, they stayed kinda fibrous with some good texture and i cut the little diamond pattern across it is great. Thank you for sharing this. I already knew something about this when i heard people tossing their shrooms in water, and this was a step beyond that, and i'm glad i tried
When I don't let all the water evaporate, I love using this technique for instant ramen packets. The beef flavor ramen is perfect (and obviously mushroom flavored, etc.)
This is the first time ever seeing one of your videos. Going for honesty, this was hard to watch, because as a child I went to a weird private school, where the teacher, principal, and cook made microwaved mushrooms in soy sauce. That would be Tuesday. I love mushrooms, but the boiling idea brought back some gross lunch memories. But I tried it, and think you changed my mushroom thinking. Thanks got yourself a new subscriber.
That’s so awesome!!!! I’m glad you kept an open mind!!! Now as a new sub, keep that open mind cause things get wild here hahaha 😝 But thank you so kind and im glad you enjoyed the shrooms!!!
A little water and a veg stock cube. Boil till thick sauce turn down the heat and let them go dry and brown. Or finish early and enjoy the lovely sauce.
I think the main difference is that you let all of the water evaporate, which means you don't leave any flavour in the actual boiling water. Boiling mushrooms contradicts what I've learned, but I'll definitely try your method. Btw thanks for your recent seitan recipe, it's the first time I actually enjoyed seitan lol
@@godi8628 Even if you repurpose the water? If you're removing the water from the mushrooms before it all evaporates then you've lost flavour in your mushrooms themselves. Sure you might be able to make a mushroom broth of middling quality but I wouldn't say it's worth removing flavour from your mushrooms since if you're cutting up mushrooms in this manner you likely have a plan to have them as an important part of your dish.
Try boiling them and then sautéing in oil longer than him. Kenji lopez alt has been promoting boiling mushrooms before sautéing for a while. Boiling them first prevents the mushroom from absorbing excess oil
i live in sweden and come from a family that owns a forest and i have picked chantarell mushrooms all my life when they are in season. and i learned that you should always put your mushrooms in a dry pan and add a few drops of water to get the sweating going then the mushrooms all realease their water and when dry pack in bags and in to the freezer and when you are going to eat them just fry them up in some butter
Never heard of cooking them like that. Looks pretty awesome! I’ll have to try it. I’ve definitely found that blanching mushrooms for pizza made a big difference but never would have thought to boil mushrooms down rather than fry for other applications. Thank you!
Really interesting, I can imagine this method, whilst giving more flavour, will likely take away the texture a fried mushroom has. It'll be a bit jelly like. But that could be a great thing if you then add the boiled mushrooms to another dish to add umami flavour. Or maybe add them on a burger. OK now I'm convinced there's a use for these!
I would say adding a little water to the mushrooms in his first flying method works best. Full on evaporating a pot of water for no reason, doesn't make much sense buy whatever floats your mushrooms
It's not jelly at all for button mushrooms, it's just rubbery. My dad makes a soup with mushroom that he just tosses into the boiling soup, I definitely prefer the mushrooms that fried for a bit. However some forest mushrooms like boletes will become quite soft and gelatinous, but they will too on a pan, soo
i grew up eating "gaeng hett" which is just a laotian mushroom soup. there are lots of cultures that eat mushrooms in a liquid, like hot pot! or cream of mushroom! but i was NOT expecting you to boil all the water out! will have to try this technique some time
I've been boiling my tofu since I watched one of your videos. Been boiling for about 20 minutes in heavy salted water with miso paste. Would it be a bad idea to throw my mushrooms in with the tofu to save time/ dishes?
I think I’m going to try boiling my mushrooms with my tofu. I have to buy some fresh mushrooms next time I go shopping! I just got back from a vacation so it’s time to restock fresh produce.
@@pfranks75 I've tried this now with fresh mushrooms (by fresh i mean the prepackaged and cut ones you get in the produce) amd frozen. Came out great with the fresh, but the frozen wasn't nearly as good.
I accomplish the same effect by slicing buttons really thick, cutting smaller ones in half, mediums in 3 and large ones into 4. I bet I’ll use less product if I boil thinner slices, them just finish them in some oil and heat. Thanks!
I think you might be starting off with too much water. Adam Ragusea did a good video on searing mushrooms in oil vs starting them in water. Basically, they start off spongy and rigid and will absorb all of the oil for not much gain if you start them off dry, where if you start cooking them in water, they can take that liquid in until the pan is dry and you can start searing them in oil.
I use salt and olive oil, and boil button mushrooms only about five minutes. The rich broth along with the mushrooms make some fantastic mushroom gravy.
My husband and I LOVE mushrooms - and are finding 'edible' versions on our farm. What we found out was if you dehydrate the mushrooms, then reconstitute them in boiling water, they have twice the yummy flavor - not sure why, but the taste is amazing!
Hey, a cool thing I did! I cooked tofu in chicken bouillion and then I air fried it, the texture was like chicken strands and it tasted exactly like chicken breast!
Wow. This is great news to me. Never knew boiling them would enhance them. When i was young i found boiled mushrooms where giving me nausea. But the way you cook them makes a lot of sense. Will definetly try this.
@@dianew7058 to be precise. It is an As (a hotdog without sausage but with meat strings. es.wikipedia.org/wiki/As_(gastronom%C3%ADa) ) And this was a vegan version of it
Im someone who prefers 'high value' food preparation. Less time, less energy and most nutritious (less importance to taste). While the boiling recommendations for this dish is for taste and texture, my question is, 1. Is the mushroom providing same or better nutrition over traditional quick cooking? What are nutritions involved in gains and loss? 2. Is the difference of taste worth the energy (gas or electeicity) involved? I mean is the taste that big of a difference? Im guessing this technique brings out the flavor and giving the taste to your tongue on 1st touch before the bite. The bite will not oozing out new flavors.
Hmmm! This is very interesting. If this method is used it might also be possible to infuse the mushrooms with some additional flavor. I wonder if Mark used anything in the water, such as salt? At a minimum, adding salt seems smart. However, imagine adding a bit of soy sauce or MSG to the water. Someone could even add a splash of acid from a vinegar as well. These are all natural flavor enhancers and would be good ways to really take this method to the next level, assuming Mark was just using plain water.
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You can do this without boiling, you just add a small amount of water when you're frying your mushrooms instead of dry frying. Don't let the pan go completely dry, keep replenishing the water to keep it moist. Then you add oil at the end when the mushrooms have absorbed enough liquid so that they don't absorb all of your oil and actually fry well.
I tried this last night with some sliced button mushrooms. Absolutely incredible flavor, you're right. Definitely recommend this to anyone curious. I'll say that the comments about how it makes the texture a little more rubbery, are true. But mushrooms haven't often tasted better than mine tasted last night!
Interesting! Okay this is random but I actually do the opposite haha. My family likes to eat mushroom and we always stir fry them (garlic, mushroom seasoning, salt and pepper). My mum would just stir fry the mushroom with garlic and pour water right away. I do the opposite, I’d stir fry the mushroom till they’re smoky and then pour water. I love the Smokey aroma that comes with this but hey I might try this method!
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I love mushrooms so much, that I've actually asked wait personnel for just a plate of them sautéed, and charge me for a regular "veggie" plate; the look on their faces is always priceless.😅
Thank you, I feel justified now. A little plate of sautéed mushrooms is a nice treat. I'm always excited at steakhouses that offer them as a side option. But people always look at me like I'm crazy for not getting whatever is considered 'normal'. A salad and mashed potato I think? I dunno.
Last night I boiled shiitake mushrooms... It feels so weird to spell it... I added 2 parts shiitake mushroom and 1 part dried chanterelles. The kitchen smelled divine. When the liquid evaporated I added a tiny bit of olive oil and garlic, sauteed for a few minutes then cream and fresh parmesan and stirred in cooked pasta. I needn't say more, it was one of the best mushroom dishes I've ever had.
Hiii Sauce Stache! I've been a secret fan for some months now and this is the first recipe I'm actually trying out. I'm standing in my kitchen and will report with the results later. Wish me luck!
alton browns method kinda uses both - gets a pan ripping hot, adds the mushrooms with some water to steam/boil and bring out the moisture of the mushroom then roast until dried back out, adding oil etc. cooks a lot quicker this way
Boiling was once THE go-to cooking method. If you only had a pot to your name, a handful of whatever ingredients you could afford, and some water, you threw it together and boiled it. It preserves a lot of nutrition, it's easy on the gut, and it tenderizes foods ahead of other cooking steps. Sautéed veggies in general tend to be better with a little bit of parboiling before they hit the oil, and it's a must for any leafy greens. When did society collectively decide boiling is a bad thing? Sure, done excessively, it'll suck the flavor out of ingredients. But it has a place in the kitchen.
@@Mara-qo2uh Apparently spores can get in your lungs and cause lung inflammation. I think mushrooms must always be cooked just like beans and potatoes for example.
@@Alina-ws6ob Spores are a normal thing to be in air too. Too much of anything isn't good for you but I don't think what you've described would make sense because you would have already agitated the spores when you handle the mushrooms and cut them. As soon as a mushroom is wet the spores will no longer be shaking free into the air so there's no difference if you boil or fry them after that. But still, I don't believe the spores are harmful to our health...
Personally it depends on what you're trying to make and use the appropriate/ your preferred method for the specific dish. Also not every mushrooms/fungi are the same so the cooking methods also vary
I never bought into wiping a dirty mushroom off with a paper towel, not a way to clean anything you're going to eat. It just seems logical that you don't need to add so much water to the mushrooms. It's not like they need to cook down that much. I'll try your method, but with less water. Thanks for what was for me, an eye-opening lesson.
Sponsors rarely have an interest to me, but this one did. And your presentation was quite good. I quit smoking 18 years ago, but I never quite kicked the hand-to-mouth habit. Junk food became my go to, but I tried vaping 0% nicotine a few years ago that sent me into another addiction that felt unhealthy. I'm going to give Füm a try. Thank you! I'm also going to try boiling mushrooms, even though it sounded quite daft, at first.
I think in your case, boiling is better because the heat is too high and you start to burn the shrooms before they really cook. What i do is on medium heat, i put oil first and i salt immediately. Once cooked i increase the heat untill golden brown.
That's really interesting, mark! By the way I noticed that you don't wash mushrooms. I know that there is a debate about that, but I heard an Italian chef that said that mushrooms are supposed to be washed first and dry them. What do you think about it? I am italian, but not a chef 😆 so I wash them and throw in a pan while they are still wet. Not the best, but I am a lazy cooker ahhaha
So honestly, I dont have a strong opinion on it!! I know some people are very much in the camp that you can not wash mushrooms.. but for me, in the end I dont think it makes a huge difference. I always wipe mine off or brush them, but dont commonly wash them... but not for any real reason
The no-washing of mushrooms makes sense if you plan to store them for later use. If you intent to cook them immediately it doesn't make a difference, except that washing them makes them cleaner.
This is an excellent topic and it's cool to get validation on my method! I love that you added your research, too! One of my favorite ways to cook them is like the lazy one-pan version of what was in the video. Lazy juicy and browned mushrooms: - Add them to the pan with a small amount of water and, optionally, some stock base like mushroom granules - Cover with a lid and steam/boil for a while - Add some oil, remove the lid, and cook over medium high until the water is gone and the mushrooms brown. - Throw in any sauce or seasoning and serve It works really well to make mock chicken with pulled golden oyster mushrooms and vegan chicken broth. This was inspired by a couple episodes of America's Test Kitchen. - The excellent Dan Souza found that even briefly cooking mushrooms before adding oil resulted in a drastic decrease in the amount they absorbed: ruclips.net/video/fJ0uBbKoQsQ/видео.html - On overcooking mushrooms: ruclips.net/video/XLPLCmwBLBY/видео.html
I've actually been doing this on a smaller scale for years now, though I do in a shallow pan instead of in a saucepan. I always found it gave me a great flavour for my mushrooms with a similar texture and while letting me use less oil. I may not be a fan of your videos where you're trying to make vegetarian versions of meat but this sort of video? I'm all here for, love this sort of stuff.
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I’ve been a professional chef for 22 years, and I have tried multiple ways of cooking mushrooms, including boiling them. It works great for the flavor, because they create their own stock and then absorb it like a sponge. Personally though, I prefer not boiling them because of the texture it produces. Even searing them after they still have a much more rubbery texture. I think everyone that enjoys mushrooms should at least try boiling them at least once, so you can decide for yourself.
That can be variety and how long/aggressive it is cooked at.
Some varieties don;t take much cooking. You either have to keep them moving so they don't burn or you could par boil them, so they are overall cooked without being dry.
Aslo some people like that bitter taste I personally don't and I like other bitter taste like bitter melon/gourd. There is soemthing about the bitter mushroom taste that is sickly. Some variety just have thsi it need to be counteracted. I peel a lot of cap mushroom varieties.
Thank you for explaining. I like mushrooms with a bite so I wondered about the texture.
Does boling them for so long destroy nutrients?
@@yourfriendmimi Yeah, me too. And don’t slice your mushrooms thin, unless they are going into a sauce.
@@PonchoNOS Short answer, yes
A friend if mine went to culinary school and taught me a insane mushroom recipe that also involves boiling (sort of) and its the way i make them every time I have mushrooms now.
You start them in a pan dry first. You can start with a hot pan right away or you could put them in a cold pan and bring them up to temperature, I've done both, but the more important think is to sear up your mushrooms until you get a fond going.
Deglaze by adding not water, but chicken stock to the mushrooms, then boil them all the way down. Once all the stock is gone, do it again with white wine, then fry them off in butter to finish.
The level of flavor your mushrooms have after that is insane.
Anything with chicken stock tastes amazing! But this is a vegan channel 😁
@@MridulKaimal I am not vegan but if you are try with Veggie stock. I am going to try this method out myself with the chicken stock though lol
@@MarkH920 I eat non veg too. I love my mushrooms with beef or lamb stock.. That I think works for me the best.
Have you tried this with wild mushrooms? I've got a bunch of chanterelles, I bet this would work.
You should be able to add the stock and the wine at the same time for a slightly faster result though you will lose some aromatics from the wine
This is an energy hungry version of what my parents taught me: add a bit of butter to the pan, the mushrooms, possibly a teaspoon of water to get the sweat going, and then the lid goes on. Then the mushrooms start to sweat, and boil in their own juices. (and you needn't evaporate all that extra water, saving a buck or two)
Yeah you can also just throw like a quarter cup in and a lid and steam them before removing and letting the water evaporate
I'm also interested in finding out the quickest method to achieve this superior result.
@@caseytyler8326 thats the way I like to do it
Don't need to add any extra water.
You just need butter.
So many people ruining good mushrooms.
Vegans like be... we don't do that here
I'm a chef, the way I cook all you need to do is put a lid on. Mushrooms are 70-80% water, after one minute with the lid on you will have a pan of STRONG mushroom water, which will largely stay with the mushrooms, keeping them moist (and adjustable!), while the pan is still adding some flavour to the mushrooms.
How I cook mushrooms as a side to breakfast (if I have pans):
-1 sautée garlic and butter quickly with a drop of olive oil
-2 add mushrooms, stir to coat, put lid on and keep on medium heat
-3 stir occasionally until cooked, replacing lid
-4 Remove lid, reduce remaining liquid (at this stage if you want a wetter texture, add some stock or water)
-5 finish sautée and bring to colour, finish seasoning
And this is perfectly adequate for any quantity from a single portion to maybe 500+, the garlic and the butter cooks with the mushrooms from the start, bringing the 3 best flavours one can put in a pan together harmoniously.
Thank you!!! I’m a music student but I’ve been trying to learn how to cook well and this helps so much!!
I can’t say I like this method after trying it, as a person who never in the past liked mushrooms because of the gelatinous texture and only just started liking them, I can say that this boiling method just increases that texture. The flavour does increase though, I would say that this would be good for helping encourage a fuller depth of flavour for broths when making ramen or a soup.
I'd suggest you use a shallow pan and thus significantly less water. You'll get a similar effect on the taste but the mushrooms won't have time to absorb enough liquid to become more gelatinous. It's how I've been making mushrooms for years now, they really don't need a long boil time. Try it with say half a cup to a cup of water, really it depends on how wide your pan is, as is often the case with cooking? You'll need to do a bit of experimentation to find what works best for you.
I’ll have to try this:-)
Just boiling them for 3-5 minutes is fine. I suggest boiling them in a broth. Then take them out of the broth and throw them in a oiled hot frying pan and add some (vegan) butter, garlic and rosemary thyme when you are about to reach the desired color. Can then add a little dash of brandy or cognac to clean the pan. Can eat that with white bread any day of the week and twice on sundays ;)
maybe its also good for cooking methods where you used cooked mushrooms
like pizza (at least i fry them up beforehand , dont know if thats a common thing)
so they still have more juice in them :)
Really depends on the species. I actually hate white button mushrooms, but I have a gourmet mushroom business and grow specialty species that have a night and day taste/texture difference
Used this technique last night for pasta and it was awesome. Boiled mushrooms, onion, and garlic down, added par boiled penne for the last few minutes of evaporation and finished with Earth Balance and fresh basil. Amazing and simple. Thanks!
Exactly what I was looking for
Oh. My. Goodness. I had to come back to this video after using this technique on some chestnut mushrooms. They were the tastiest mushrooms I’ve ever had, and the smell of broth was like porcini. The best part is that usually these type of mushrooms shrink and you don’t feel full after eating them. These mushrooms were thick, juicy, absorbed all their own flavour, and kept their original shape. Will be doing this technique all the time. Also, when I added the oil to the pan after the water had evaporated, the mushrooms went brown and golden straight away. I spread them all out in the pan, turned them over after a minute and both sides were crispy and mouth watering. Please try this technique! These mushrooms tasted like steak, the flavour was so concentrated
Sounds delicious. So where does one pick up chestnut mushrooms?
@@Menleah in the uk, they are a common mushroom you can pick up in the supermarket :)
@@Menleah if you're not from uk they might be called cremini/baby bella mushrooms
I got to have dinner next to a founder of a meat alternative mushroom company, this is the technique he taught me over dinner on cooking mushrooms, so funny you say that about steak and mushrooms!
@@shirnava5852 in the Netherlands, brown variants of the button mushrooms are called chestnut champignons. In Dutch, the French designation champignon is exclusively used for button mushrooms, while afaik in French it is wider.
I just did this yesterday and the result was amazing. I did add a little bit of salt and actually A1 steak sauce to the boiling water and then after they boil down seared them a little bit after that. I've never had mushrooms better. Thank you so much for bringing this to my attention!
I had to try this out on lion's mane mushrooms. I tried one of your previous recipes using it as a crab substitute and while it filled my apartment with a delicious crab smell, after taking it out of the oven it didn't have the best taste. But THIS method works great at preserving that flavor. Also the texture is tender, which I find can be hard to achieve with certain mushrooms. Can't wait to try this with portobellos and shitakes!
Portobellos and white button mushrooms are the same species - cremini!
So glad to see this being taught. For years I've seen so many so called professionals telling us not to wash mushrooms or put water on them at all, and I always knew it was nonsense because mushrooms are full of water anyway.
It's like how he made a video about pressing tofu to squeeze the water out, but the better method was to boil it
It's more you're not supposed to wash mushrooms then store them in the fridge as they get slimy
I always wash mushrooms before cooking them. I tried brushing them off but it is not efficient as a way of cleaning them. I would always bite down on bits of grit when eating them.
I believe it was Alton Brown (may have his name wrong) who demonstrated that weight of mushrooms that have been washed is not much different thant the weight of mushrooms that have been wiped or brushed off. Hence...not much water soaked up by them during the washing process. He even soaked some in water for a while (not hours) and weighed them and they didn't absorb much water to make a difference.
Store bought mushrooms are not a worry when it comes to bugs in them but wild ones can have bugs. I think washing them would probably flush out the critters.
As a long time kitchen professional I can tell you that wet mushrooms get slimy extremely fast. Also if you're using them for sautee, water is the last thing you want in the pan at first. You want to start your sautee with only oil no water. I always dry the mushrooms if they end up needing a water wash.
@@jamesdagmond pros expand their horizons
This is probably one of the best cooking tips I've stumbled on. Seriously elevated the taste of my usual mushrooms, thanks!
I've watched a ton of cooking videos over many years and have never seen this technique. It may be common, but it was new to me. I love this channel so much!
Thats awesome!! Thank you, Im glad I could show you something new!!
there's a reason for that
Instead of reducing it completely, drain the water the mushrooms had been boiling in and save by freezing in ice cube trays. I use them to add flavor to curries, soup, and Asian sauces. Delish!
One of the tastiest ways I've prepared mushrooms was following a Japanese recipe that boiled them in dashi with a splash of mirin, soy sauce, and chopped up umeboshi (salted pickled plums).
I think you could do a lot by experimenting with different boiling liquids for the mushrooms!
That’s so cool, are those flavourings mixed with water too?
@@wonderwoman5528 The dashi is basically a vegetable stock made from kelp & shiitake mushrooms, so it serves in place of the water. But you could certainly add water if you needed more liquid.
@@floratastic9162 oh cool! I’m going to attempt this as I bet it gives the mushrooms a wonderful flavour
I legit screenshot this to make it for later
sweet or salty soy sauce?
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When I quit it was all about just getting through the first few weeks. Fum will help with that for sure.. but I kept telling myself its all on me to stick with the decision I made! I know you can do it!
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I boil mushrooms all the time. I usually drop a few lightly soaked dry mushrooms in as well. It really helps the broth out and adds a lot more flavor than you’d expect. You can’t pull them out at the end or just eat them; the texture difference is actually nice.
Mushrooms are really a fantastic savoury ingredient for a broth. Dried mushrooms especially with their very concentrated flavour. I buy big packs of dried shitake to keep in the cupboard. They are a bit pricey but they go a long way.
i don't ever cook mushrooms. i think they are much better raw. Maybe just chuck in a few with what ever i'm cooking at the very last minuet just to make them warm
@@janedoe6350Unfortunately they are slightly carcinogenic when raw, therefore the advice has changed to never eat them raw.
You loose all the nutrients
Okayyy so I'm NOT crazy for boiling my mushrooms!! I was NEVER a fan of mushrooms but when my body decided I was going to be a Vegan 5 yrs ago... I had to add them as a meat substitute lol. I boil them bc sautéed just doesn't work for me lol. I'm glad that you're a Nu fan of boiling them. I been lonely over here with the judgey stares 😂😂😂
ahhh hopefully this will help a little with the less judgey stares! hahaha its wild how great this works though right?
Come to Germany 😂 we have lots of boiled mushroom recipes 😁 I was pretty surprised that it’s such a new thing in America.
@@SauceStache hopefully it will lessen the stares. But yes, it's amazing how well it works out! Juicy & flavored packed!! I love it cooked this way.
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my spouse doesnt like mushroom texture too much so i mince them with onion, pepper, maybe zucchini or whatevers around. i use as you would loose ground beef. so you cant make a patty without some kind of binder but i use for sloppy joes and to add meat sauce vibes to spaghetti sauce. casseroles.
Omg I was trying to find effective ways to quit smoking and I think I found it finally. Thanks man. Will buy after I get my next paycheck.
I've never started them in a dry pan, I mostly just put in a bit of cooking oil (sometimes a bit of butter as well) and put in the mushrooms, salt them immediately and stir. The water they release mixes with everything in the pan, including any other seasonings. Also, mushrooms (at least the kind you prepared first) work very well with onions in my experience, and I often just cook them together and they also absorb onion juices and the sweetness
Wow, cool, I'll definitely try this. They say the same about bacon, start off with it in water before the final fry.
there's a better way a mix between those two. Throw mushrooms on hot pan ad some salt an immediately cover them with a lid in a minute when you see the vapor on the lid they are basically cooked and you can now add oil seasoning and fry them. It's basically the same idea but much qicker
When I'm in Central Europe, I can get trumpets and many other varieties that I Sautee or fry with meat like duck and pork. Here, in Newark, NJ, I get the standard vanilla mushrooms from Pa. I usually boil them for a minuet then put then in a brine with spices to pickle them. They last for months and are a nice snack or a garnish on baked or roasted meats
Thanks for the tip! When I cook mushrooms I usually add a little water but start with just oil. I add a bit of water, let it cook off and add a little more. I did that bc I didn’t want them to burn but didn’t want to add more oil. (I actually do that when I cook caramelized onions too)
I do the opposite, mushrooms with very little water and lid on for the first minutes . Once the water has evaporated i add olive oil and let them brown (i like the texture better)
In before add garlic and peppers; at last parsley 👍
Sounds like me, olive oil, In with the mushrooms and cooked down. Come out great every time!
Are you telling me people are not doing it? I have been doing this 5 years before I was born!
Hahaha 🤣 yes there are a lot of people that don’t do this Hahaa
this video came at the perfect time! my wife just brought home 2kg of discount mushrooms and i cant wait to try this!!!
Thats awesome!!! I cant wait for you to try either!!
@@SauceStache update: (obviously) they were incredible, thank you so much for the tip! definitely going to be making them this way from now on
I always put cut/rip mine up and put in a pan with water and seasoning. When the water starts to get low I add a little oil and let them cook down a little more. Preheat my oven to 450 and when it's ready I pour them on the sheet with the remaining liquid and pop them in there for about an hour or more.. I check them every 30 min and flip them with tongs until they are the consistency I like. U can put these in a salad, sandwich or on the side with some fries. They have a nice chew to them. My favorites are lions mane and oyster
That seems like A LOT to do for mushrooms. An hour in a 450 deg oven?! Either you are making a bunch of mushrooms at once or they are an especially hardy variety. Or maybe just overdone.
I know I'm late by about 3 months... But I just have to say I tried this for the first time the other day. I made a lunch of leftover vegan ham, peas, mashed potatoes and a vegan onion mushroom soup mix that you add 2 tablespoons of flour to and it instantly becomes gravy instead. I decided to make it fancy (especially since I was using instant mashed potatoes) and add real mushrooms. I instantly thought of this video. I had mini portobello and oyster on hand. I cooked the portobello first and then the oyster, following your exact directions. And then I added them into the gravy mix, and cooked that for about 3 minutes and let me tell you.... That was the best damn gravy I've ever had. I can't imagine if I had made the gravy homemade with some flour and beefless bouillon and seasonings. But even before I had the gravy done I found myself snacking on the mushrooms. The portobello were done first and about a quarter of them were gone before I even added them to the gravy. I will never cook mushrooms any other way ever again.
I LOVE this!!! Thank you so much for sharing and Im so happy you liked them so much!!
@@SauceStache oh awesome I got a heart and reply from the man himself!! It's no problem at all to share my experience trying out a cooking technique you have shared. I want others reading to know that yes, you should try it! They are so delicious 😋
I have been watching your channel for quite some time now, can't recall how I stumbled across it, just a recommendation from being a vegan I suppose. But I'm so glad I did. I have used things I've picked up in your videos before like not draining my tofu, but this is the first time I have directly tried something you have shown in your videos. It went so well and my recent forays into cooking and baking regular and edibles have gone so well... That I am considering turning it into an official side hustle. You inspire me with your recipes and your willingness to try new things. NEVER stop doing what you're doing.
after seeing this video I just had to try this so I immediately went to the store, bought mushrooms and followed this method along with some additional flavorings of my own... one of the best mushrooms I've ever eaten (in terms of taste). Thanks!
@Sauce Stache, I haven't done this with soft mushrooms, but I have done it with hard fungi, like shelf mushrooms from trees. Those tend to be so woody, they needed the extra moisture and cooking time. I'm talking like Hen of the Woods types. This would also probably make immature puffballs better, as otherwise, they are kind of like eating a tasty kitchen sponge.
One of the tastiest ways to prepare puffball is to prepare them like a breaded cutlet : cut them into thick slices, dip them in seasoned beaten egg and then in breadcrumbs and fry in butter. Give it a try.
Roasted mushrooms are my favorite! Maillard reaction for the win!
I Love videos like this that basically challenges cooking norms. If we don’t explore and document different methods we will never improve upon dishes and the culinary world will become bland. That’s why big chefs shouldn’t scoff even tic tok trends. Someone out there is innovating.
Watching this video at the perfect time. I'm cooking button mushroom and I was about to try it but now I'm going to try the boiling method. Thank you ✨️
ahhh you're going to love it!! Comes out so good
@@SauceStache It did! It was just perfect
@@SauceStache Hello! I live in the Tropics and it’s super hot. I try not to boil a thing for long - wondering if you’ve tried this in a shallow pan with less water and less cooking time? Thanks in advance.
I'm enjoying the hybrid video style. Some face to face, some voice over. Good stuff. I also want mushrooms now, thanks 😝
As a professional chef for 24 years... my best way is to sous-vide cook them whole at 85°C for 90 minutes.
After it, separate the mushrooms and the juice (do not throw the juice away, you can use the juice to enhance some Risotto, pasta or other sauces) . Sauté the mushrooms crispy with clarified butter and little oil.
90 minutes, damn. I'll probably forget that I started cooking them 😅
you sound very unprofessional. Throwing the water away takes flavour away from the mushroom! For shame :-/ You should work at McDonalds in stead where you will be less likely to ruin food.
@@SilverishKitten Uh didn't they specifically say to NOT throw away the juice?
Also this sounds like a genuinely more interesting way to cook mushrooms. Boiling mushrooms alone doesn't give you the browning that sauteed mushrooms get.
Just found some resinous polypore mushrooms, they're known for their tenderness and meaty flavor as well as the amount of juice they have in them. They are practically filled with broth and I boiled them in a small amount of water then added butter and soy once it was reduced down almost completely and seared them in that. Once I threw them over ramen I had no idea the flavors I was in for but this is probably the best mushroom ramen I've ever had. My first bite had a thin slice that I assumed would be tasty but I didn't realize how flavorful they were going to be. It exceeded my expectations several fold.
I'm genuinely shocked. I was incredibly sceptical but this was delicious! I'm never going back to frying! I sliced flat mushrooms and did this in a pan to save time. Added garlic, thyme and a few drops of soy sauce and vegan worcestershire sauce to the water. So delicious.
I make vegetable soup a lot. Just tossing in raw chunks of button mushrooms tastes great. Really like the difference in texture they bring. A small basket of button mushrooms is also really cheap here, so great for healthy budget cooking.
This is really interesting lately I've been steaming my mushrooms and then I let it steam for a really long time I save all of that rich broth and I drink it. It's really tasty I eat the soft tender mushrooms as well. They're addictive
This is SO SO interesting! This is just the opposite of the mushroom pressing technique (which we all know works very well) but for some recipes this approach might be SIGNIFICANTLY better! This might also be why mushrooms are so good at enriching soup and they don't loose their flavour at the same time.
.
Anyways, thanks for another great video! Sending lots of good energy your way!
I literally tried this out today with oyster mushrooms, used to keep dousing m in oil till they gone crispy
i REALLY enjoyed the texture, they stayed kinda fibrous with some good texture and i cut the little diamond pattern across
it is great. Thank you for sharing this.
I already knew something about this when i heard people tossing their shrooms in water, and this was a step beyond that, and i'm glad i tried
When I don't let all the water evaporate, I love using this technique for instant ramen packets. The beef flavor ramen is perfect (and obviously mushroom flavored, etc.)
I learnt the same thing through trial and error & thrilled to have my theory validated!
This is the first time ever seeing one of your videos. Going for honesty, this was hard to watch, because as a child I went to a weird private school, where the teacher, principal, and cook made microwaved mushrooms in soy sauce. That would be Tuesday. I love mushrooms, but the boiling idea brought back some gross lunch memories. But I tried it, and think you changed my mushroom thinking. Thanks got yourself a new subscriber.
That’s so awesome!!!! I’m glad you kept an open mind!!! Now as a new sub, keep that open mind cause things get wild here hahaha 😝
But thank you so kind and im glad you enjoyed the shrooms!!!
Bruh why are you calling out my favorite snack...
A small bit of butter, some soy, boil the mushrooms in it ..delicious
A little water and a veg stock cube. Boil till thick sauce turn down the heat and let them go dry and brown. Or finish early and enjoy the lovely sauce.
I think the main difference is that you let all of the water evaporate, which means you don't leave any flavour in the actual boiling water. Boiling mushrooms contradicts what I've learned, but I'll definitely try your method. Btw thanks for your recent seitan recipe, it's the first time I actually enjoyed seitan lol
guess the water can be repurposed for some vegan broth, same way as dried shitake water
@@godi8628 I don't think you'll get both enough flavour in your broth and nice mushrooms. Dried mushrooms give much more flavour than fresh ones.
@@godi8628 Even if you repurpose the water? If you're removing the water from the mushrooms before it all evaporates then you've lost flavour in your mushrooms themselves. Sure you might be able to make a mushroom broth of middling quality but I wouldn't say it's worth removing flavour from your mushrooms since if you're cutting up mushrooms in this manner you likely have a plan to have them as an important part of your dish.
Try boiling them and then sautéing in oil longer than him. Kenji lopez alt has been promoting boiling mushrooms before sautéing for a while. Boiling them first prevents the mushroom from absorbing excess oil
Stop worshiping seitan.
i live in sweden and come from a family that owns a forest and i have picked chantarell mushrooms all my life when they are in season. and i learned that you should always put your mushrooms in a dry pan and add a few drops of water to get the sweating going then the mushrooms all realease their water and when dry pack in bags and in to the freezer and when you are going to eat them just fry them up in some butter
Never heard of cooking them like that. Looks pretty awesome! I’ll have to try it. I’ve definitely found that blanching mushrooms for pizza made a big difference but never would have thought to boil mushrooms down rather than fry for other applications. Thank you!
Thanks for sharing! I'll try this out RIGHT NOW!
You're going to love it!!
I've heard so many wonderful things about magic mushrooms but I can't easily get some, Is there any realiable source I can purchase from??
I'm so interested in the experience but am terrified of having a bad trip
I did two grams last time, it was a thrilling experience and I enjoyed it
( dream.spores)
Got psych's*
This whole thing is pretty new to me, can I try 3grams?
@@sebastianfelipe515 where to search? Is it IG ??
Wow, that is a fantastic idea. I would have never thought of processing mushrooms that way. Have to try it as soon as I can! Thanks for this.
Really interesting, I can imagine this method, whilst giving more flavour, will likely take away the texture a fried mushroom has. It'll be a bit jelly like. But that could be a great thing if you then add the boiled mushrooms to another dish to add umami flavour. Or maybe add them on a burger. OK now I'm convinced there's a use for these!
I would say adding a little water to the mushrooms in his first flying method works best.
Full on evaporating a pot of water for no reason, doesn't make much sense buy whatever floats your mushrooms
It's not jelly at all for button mushrooms, it's just rubbery. My dad makes a soup with mushroom that he just tosses into the boiling soup, I definitely prefer the mushrooms that fried for a bit.
However some forest mushrooms like boletes will become quite soft and gelatinous, but they will too on a pan, soo
i grew up eating "gaeng hett" which is just a laotian mushroom soup. there are lots of cultures that eat mushrooms in a liquid, like hot pot! or cream of mushroom! but i was NOT expecting you to boil all the water out! will have to try this technique some time
I've been boiling my tofu since I watched one of your videos. Been boiling for about 20 minutes in heavy salted water with miso paste. Would it be a bad idea to throw my mushrooms in with the tofu to save time/ dishes?
Totally can do it!!! My new video coming next I actually do that same thing!!!
@@lizbee726 awkward double typo!
would maybe expect a lot more moisture to have to boil out so taking waay longer? havent tried it just my thought on it
I think I’m going to try boiling my mushrooms with my tofu. I have to buy some fresh mushrooms next time I go shopping! I just got back from a vacation so it’s time to restock fresh produce.
@@pfranks75 I've tried this now with fresh mushrooms (by fresh i mean the prepackaged and cut ones you get in the produce) amd frozen. Came out great with the fresh, but the frozen wasn't nearly as good.
I accomplish the same effect by slicing buttons really thick, cutting smaller ones in half, mediums in 3 and large ones into 4. I bet I’ll use less product if I boil thinner slices, them just finish them in some oil and heat. Thanks!
I think you might be starting off with too much water. Adam Ragusea did a good video on searing mushrooms in oil vs starting them in water. Basically, they start off spongy and rigid and will absorb all of the oil for not much gain if you start them off dry, where if you start cooking them in water, they can take that liquid in until the pan is dry and you can start searing them in oil.
I use salt and olive oil, and boil button mushrooms only about five minutes. The rich broth along with the mushrooms make some fantastic mushroom gravy.
Love your experiments and (surprisingly) love your sponsors, always interesting firms. Thanks for sharing!
I tried this, and thank you! This is absolutely how I'm cooking mushrooms from now on.
I need to try this.
COLIN!!!! You need to try this one!!! They come out so good! We've cooked mushrooms like this the last few days after making this video
My husband and I LOVE mushrooms - and are finding 'edible' versions on our farm. What we found out was if you dehydrate the mushrooms, then reconstitute them in boiling water, they have twice the yummy flavor - not sure why, but the taste is amazing!
Hey, a cool thing I did! I cooked tofu in chicken bouillion and then I air fried it, the texture was like chicken strands and it tasted exactly like chicken breast!
Thats so wild!!! Thats awesome! I bet it was good
Did you fry the tofu first? How did you cook the tofu before air frying?
I did the 2x freeze method with tofu but first strained the water out and replaced the water with not chicken broth. Pat dry and air fry... delicious!
@@1auntievenom thanks..we all were curious
@@jessl1934 No I just simmered it in the broth then I air fried it.
NEVER heard of this and I’ve known my way around the kitchen for 50 yrs! DEF gonna try soon!
Excited for you to try it
you didnt include the links to the mushroom boiling articles you said you would include in your vid.
Wow. This is great news to me. Never knew boiling them would enhance them. When i was young i found boiled mushrooms where giving me nausea. But the way you cook them makes a lot of sense.
Will definetly try this.
Need to try it this week!
Last Friday I ate a mushroom sandwich on the street and they boiled the mushrooms! I also was doubtful :D
ITs wild how good they come out!! Excited for you to try it!!
Yum😋 sounds delicious 🍄🍄🥪
That's interesting...please tell more about a mushroom sandwich..was it just cooked mushrooms on a bun or what...mushroom burger?
@@dianew7058 to be precise. It is an As (a hotdog without sausage but with meat strings. es.wikipedia.org/wiki/As_(gastronom%C3%ADa) )
And this was a vegan version of it
@@Radical_Dreamer thanks
Im someone who prefers 'high value' food preparation. Less time, less energy and most nutritious (less importance to taste).
While the boiling recommendations for this dish is for taste and texture, my question is,
1. Is the mushroom providing same or better nutrition over traditional quick cooking? What are nutritions involved in gains and loss?
2. Is the difference of taste worth the energy (gas or electeicity) involved? I mean is the taste that big of a difference?
Im guessing this technique brings out the flavor and giving the taste to your tongue on 1st touch before the bite. The bite will not oozing out new flavors.
☝️🔌🍫🍄
Hmmm! This is very interesting. If this method is used it might also be possible to infuse the mushrooms with some additional flavor. I wonder if Mark used anything in the water, such as salt? At a minimum, adding salt seems smart. However, imagine adding a bit of soy sauce or MSG to the water. Someone could even add a splash of acid from a vinegar as well. These are all natural flavor enhancers and would be good ways to really take this method to the next level, assuming Mark was just using plain water.
My sister in law uses wine along with the water to boil. They come out super delicious
Wow, I just stumbled upon your video and was so ready to skip through the ad-break, but this was an amazingly genuine product and I think Imma get it. Thank you!
You can do this without boiling, you just add a small amount of water when you're frying your mushrooms instead of dry frying. Don't let the pan go completely dry, keep replenishing the water to keep it moist. Then you add oil at the end when the mushrooms have absorbed enough liquid so that they don't absorb all of your oil and actually fry well.
I do the same thing, works perfectly, and if you want to make a richer sauce add butter and a splash of wine.
The Test Kitchen method
Thank you for posting the correct answer lol
@@vishnu2407 Test Kitchen didn't invent it. It's a very old technique.
I tried this last night with some sliced button mushrooms. Absolutely incredible flavor, you're right. Definitely recommend this to anyone curious. I'll say that the comments about how it makes the texture a little more rubbery, are true. But mushrooms haven't often tasted better than mine tasted last night!
Interesting! Okay this is random but I actually do the opposite haha. My family likes to eat mushroom and we always stir fry them (garlic, mushroom seasoning, salt and pepper). My mum would just stir fry the mushroom with garlic and pour water right away. I do the opposite, I’d stir fry the mushroom till they’re smoky and then pour water. I love the Smokey aroma that comes with this but hey I might try this method!
Thanks for the ad. I quit Jan 1, 2020 after 15 years. Sometimes I still craft fake cigs from straws for when I really want to smoke, like a long drive. This seems like a great product.
I cook with no SOS (no salt oil or sugar) so definitely the boil method sounds like a healthier choice as well.
Supposedly mushroom releases vitamin D2 when exposed in UV light which sunlight happens to be. So you should sun-dry mushroom and boil them.
I love mushrooms so much, that I've actually asked wait personnel for just a plate of them sautéed, and charge me for a regular "veggie" plate; the look on their faces is always priceless.😅
Thank you, I feel justified now. A little plate of sautéed mushrooms is a nice treat. I'm always excited at steakhouses that offer them as a side option. But people always look at me like I'm crazy for not getting whatever is considered 'normal'. A salad and mashed potato I think? I dunno.
this is so cool! & the lion's mane is gorgeous
Now I need to go boil some mushrooms 🍄
Last night I boiled shiitake mushrooms... It feels so weird to spell it... I added 2 parts shiitake mushroom and 1 part dried chanterelles. The kitchen smelled divine. When the liquid evaporated I added a tiny bit of olive oil and garlic, sauteed for a few minutes then cream and fresh parmesan and stirred in cooked pasta. I needn't say more, it was one of the best mushroom dishes I've ever had.
You think we can afford 35 minutes of cooking time? Have you seen the energy prices in the Uk?
Hiii Sauce Stache! I've been a secret fan for some months now and this is the first recipe I'm actually trying out. I'm standing in my kitchen and will report with the results later. Wish me luck!
Guyyysss this was amazing! This is my first time trying out mushrooms and I did this recipe cos it's simpler and omg this is splendid! No kidding!
I truly appreciate you experimenting for us. We love it. ESP vegans
Thank you so much!!!! That instagram thing was just a spam bot!!! so annoying
alton browns method kinda uses both - gets a pan ripping hot, adds the mushrooms with some water to steam/boil and bring out the moisture of the mushroom then roast until dried back out, adding oil etc. cooks a lot quicker this way
300th like 🥰 I’m going to try this from now on. I love mushrooms 🍄 😋
I’ve been a vegan for 45 yrs. I boil my mushroom 90% of the time. Mushrooms have the best natural flavor, no seasoning needed.
Boiling was once THE go-to cooking method. If you only had a pot to your name, a handful of whatever ingredients you could afford, and some water, you threw it together and boiled it. It preserves a lot of nutrition, it's easy on the gut, and it tenderizes foods ahead of other cooking steps.
Sautéed veggies in general tend to be better with a little bit of parboiling before they hit the oil, and it's a must for any leafy greens.
When did society collectively decide boiling is a bad thing? Sure, done excessively, it'll suck the flavor out of ingredients. But it has a place in the kitchen.
When I make spaghetti, I used the left over juice from ground beef that is season with salt and sugar and cook the mushroom with it. Best way
I always cook my mushrooms in water first. I do this to kill any possible spores the mushrooms might have. And then I sauteed them in oil. 🍄
Thats awesome!!! Im behind the curve on this one, but im seeing more and more people doing it
To kill spores...why?
@@Mara-qo2uh Apparently spores can get in your lungs and cause lung inflammation. I think mushrooms must always be cooked just like beans and potatoes for example.
@@Alina-ws6ob how can spores from cooked mushrooms get in your lungs when you're swallowing them?
@@Alina-ws6ob Spores are a normal thing to be in air too. Too much of anything isn't good for you but I don't think what you've described would make sense because you would have already agitated the spores when you handle the mushrooms and cut them. As soon as a mushroom is wet the spores will no longer be shaking free into the air so there's no difference if you boil or fry them after that. But still, I don't believe the spores are harmful to our health...
Saw your "new favorite sandwich" video the other day and used the boiling broth to cook some mushrooms in. Delectable. Yes, favorite sandwich indeed.
Personally it depends on what you're trying to make and use the appropriate/ your preferred method for the specific dish. Also not every mushrooms/fungi are the same so the cooking methods also vary
I never bought into wiping a dirty mushroom off with a paper towel, not a way to clean anything you're going to eat. It just seems logical that you don't need to add so much water to the mushrooms. It's not like they need to cook down that much. I'll try your method, but with less water. Thanks for what was for me, an eye-opening lesson.
Sponsors rarely have an interest to me, but this one did. And your presentation was quite good. I quit smoking 18 years ago, but I never quite kicked the hand-to-mouth habit. Junk food became my go to, but I tried vaping 0% nicotine a few years ago that sent me into another addiction that felt unhealthy. I'm going to give Füm a try. Thank you! I'm also going to try boiling mushrooms, even though it sounded quite daft, at first.
I think in your case, boiling is better because the heat is too high and you start to burn the shrooms before they really cook. What i do is on medium heat, i put oil first and i salt immediately. Once cooked i increase the heat untill golden brown.
That's really interesting, mark! By the way I noticed that you don't wash mushrooms. I know that there is a debate about that, but I heard an Italian chef that said that mushrooms are supposed to be washed first and dry them. What do you think about it?
I am italian, but not a chef 😆 so I wash them and throw in a pan while they are still wet. Not the best, but I am a lazy cooker ahhaha
So honestly, I dont have a strong opinion on it!! I know some people are very much in the camp that you can not wash mushrooms.. but for me, in the end I dont think it makes a huge difference.
I always wipe mine off or brush them, but dont commonly wash them... but not for any real reason
Thank you for your opinion! :) you are my mushroom guru xD
The no-washing of mushrooms makes sense if you plan to store them for later use. If you intent to cook them immediately it doesn't make a difference, except that washing them makes them cleaner.
You can rinse them but not soak them imo.
I usually rinse them, and Cook imediatly. When I store them, i store unwashed in fridge. I don't soak them. What imo means?
The timing of this is perfecto, thank ya!
Thank you!!
I’ve got to give this a try 😋
You really do!! Thank you!!
I wonder if you could sous vide and then sear mushrooms. but then again there's no point since boiling seems to work just fine
This is an excellent topic and it's cool to get validation on my method! I love that you added your research, too!
One of my favorite ways to cook them is like the lazy one-pan version of what was in the video.
Lazy juicy and browned mushrooms:
- Add them to the pan with a small amount of water and, optionally, some stock base like mushroom granules
- Cover with a lid and steam/boil for a while
- Add some oil, remove the lid, and cook over medium high until the water is gone and the mushrooms brown.
- Throw in any sauce or seasoning and serve
It works really well to make mock chicken with pulled golden oyster mushrooms and vegan chicken broth.
This was inspired by a couple episodes of America's Test Kitchen.
- The excellent Dan Souza found that even briefly cooking mushrooms before adding oil resulted in a drastic decrease in the amount they absorbed: ruclips.net/video/fJ0uBbKoQsQ/видео.html
- On overcooking mushrooms: ruclips.net/video/XLPLCmwBLBY/видео.html
These are great resources and tips!!! Thank you!!!
I've actually been doing this on a smaller scale for years now, though I do in a shallow pan instead of in a saucepan. I always found it gave me a great flavour for my mushrooms with a similar texture and while letting me use less oil.
I may not be a fan of your videos where you're trying to make vegetarian versions of meat but this sort of video? I'm all here for, love this sort of stuff.
Hey
Hey right back!!!
Now I gotta try this some time. Never would've thought of it; thanks, Sauce Stache.