How to Make the Best Sautéed Mushrooms with Red Wine and Rosemary
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- Опубликовано: 29 июл 2024
- Test cook Lan Lam unlocks the secrets to perfect sautéed mushrooms with red wine and rosemary.
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I was only half paying attention and almost fell off my seat when I thought she said 48 minutes :D
I believe she said 4-8 minutes?
I heard 48 minutes, twice. :-)
Same until I got that she meant 4 to 8 minutes 😆
Same here. I was like "Almost on hour just to saute mushooms?"
It sure _sounded_ like "four-tee-eight" minutes, but it's not.
"Continue to cook, stirring occasionally, until mushrooms are well browned, *4 to 8* minutes longer." [emph added]
I keep hearing her say 48 minutes not 4 to 8 minutes. 💖🌞🌵😷
Yeah, me too LOL
That's all I hear too😂🤷♂️
Even at 0.25X speed😳
And there ARE recipes where you cook down a veg for that long, like leeks for vichyssoise, so I was really confused!
@@cezarypruszkowski9523 I heard that too....almost turned it off because who cooks mushrooms for 48 minutes! 😂Makes more sense when I saw comments!
*I just made these and poured them over pork chops. These are the greatest mushrooms I ever ate. I only used buttons but they still ended up being the best mushrooms in the world.* 👍👍
Buttons get a bad rap but I think they're wonderful. They're also cheap and plentiful. They don't replace Portabellas certainly but as a side or on pizza, they're great.
They are cheap but do lack a little "something". I found adding some shitake make worlds of difference. Shitake is a bit expensive and overwhelming if a sautéed mushroom dish is only shitake. Basically, I found adding like 50 g of wet shitake to 500 g of white buttons work pretty well. If you soak dried shitake, don't throw the soaking water away. They are very flavourful mushroom stock.
@@VT-mw2zb Yes, I know what shitake mushrooms are just like the rest of the planet so acting condescending like you are the only person in the world to have ever eaten them makes you sound like a prick. Can you explain Rye Bread next or maybe Ketchup next? 🙄
I feel so vindicated. I always added a bit of water to get the cooking going (and keeping the temp of the pan down) and I had stopped using oil completely when I noticed that any amount of oil I added at the beginning got soaked into the mushrooms. Now that I know the mushrooms will stop soaking in liquid as they finish cooking, I'll now add a bit of oil at the end of the cooking so I can bloom my garlic before pulling from the heat. Thanks so much!
This blew my mind! Lol cold pan....wow. been guilty of the opposite for years! Thank you!
I love Bridget and Julia, been watching ATK for 10 years now and these two ladies are just beautiful, elegant, down to earth, these two elevate ATK as my #1 cooking show of all time.
Never knew i was cooking them wrong all these years!! Definitely will try the cold pan technique!
right!
Butter and soy sauce. A combo that works on nearly everything. Mushrooms are no exception.
Will it remove stubborn stains from white shirts?
Too salty
@@thomas1630 You don't have to add the entire bottle if you don't feel like it......
Butter & Worcestershire sauce, much much better :):) OR another really good combo, "clear" Italian dressing (no cheese, looks almost like chicken broth) & Worcestershire - I marinate/cook flank steaks & mushrooms in that - yummy!
Would absolutely love to see America’s Test Kitchen start using more Mushrooms. King Oyster and Lions Mane and Oysters are becoming more and more common. I’m even growing them myself.
I tried these tonight so I can make them for guests with some sous vide chuck roast tomorrow. Recipe is fantastic. I need to adjust the heat down a bit for my electric stove and taste before adding that additional salt. Other than that, the test went well. Flavor is good with the wine, vinegar, shallot and butter. EDIT: Rosemary adds a nice flavor as well.
Just pan frying in a spot of butter, with a dash of s&p, is great, but I'm looking forward to trying this.
Glad to know how to cook mushrooms! I've been doing the exact opposite for years and now can't wait to get some mushrooms and try this recipe!! 👍💖
Thanks for the recipe. And I just fell in love 💘 with Lan and her voice.
This is by far the best demonstration I've seen, though my herb preference is for thyme not rosemary.
Tarragon, baby!
thank you so much, I love this recipe. Will try it this weekend.
I tried this recipe today, it is amazingly delicious!!! I love it !!
Thank you, thank you, thank you!!! I always wondered why my mushrooms didn't cook properly. I've now used this technique twice, with two different recipes, and they're great. How is this not common cooking knowledge? Thank you so much!
Even after going through culinary school I've learned some of my best tips from this channel. I just wish they would stop the cringy acting in videos. None of these seasoned chefs need to weirdly ask the questions they do. What's eating Dan is the most authentic series you guys have. Please just most regular tutorials
I love mushrooms and am anxious to try this recipe! Thank you.
Nice! 👍 I'm excited to try this recipe and methodology.
Another you tube video had the mushrooms cooked first in a microwave to collapse the air pockets. I believe it was Dan, also from ATK, that demonstrates the amount of oil absorbed by microwaved mushrooms and those that aren't microwaved.
I will be trying this because I thought I knew how to cook mushrooms! This looks amazing and by your taste reaction I want to taste it as well! My friends will be envious lol!
Excellent presentation. I really learned a lot. Thanks.
Great tips...thank you 👍
This looks sooooo good.
I've been doing this since I first learned it from Lan Lam. It makes wonderful mushrooms. I've also tried it with many other veggies. Again, wonderful results. It's especially good for eggplant.
A masterpiece 🤗 I grew up eating all kinds of mushroom thanks to my mother's love for mushrooms. Now, when I am on my own, I like to add some garlic, toward the end I add fresh diced tomatoes, sauted for short time, sprinkle all with lemon juice....🎵🎶🌹🌟
I love every type of mushroom and put them in just about everything I make..👍
All I never knew about trimming different mushrooms. Thanks!
Thanks for the tips.
Very good video. I would suggest that Lan is more deliberate with her speech when she talks about cooking time.....four to eight minutes sounded like forty-eight minutes. She did that a couple times.
tbh the only downside to this method is that it might actually take you 48 minute depending on how much mushies you have
I follow this technique and I love it!
Thanks, that was helpful.
Awesome. Thank you.
Looks delicious, will try with my son. Thanks.
So good thank you so much 👩🍳👍🏻🥰
Can't wait to try this.
Mushrooms are one of the few vegetable product that feel like meat in the mouth and belly. They are so satisfying that way.
Yes! In my starving student days, some sauteed mushrooms added to ramen or egg noodles really did the trick. I still eat them like that, lol.
@@mikepellerin4611 off topic, but we have (almost) the same surname. (I am Pellarin).
I tried these tonight. Very delicious and I saved a lot of oil.😊 Normally I would do exactly what they said, keep adding oil. They still tasted good as far as it goes, but these are so much better. I want to try other herbs. I love dill, that'll probably be next, with maybe white wine. My only problem is in my area, mushroom varities are scarce. Mostly just white buttons, baby bellas and the giant portabella caps. Once in a great while ya get lucky and might find shiitake, but they're already sliced. I'd rather do my own chopping. Even at farmers markets around here, I've never seen anyone selling mushrooms.😞
Thanks so much for the super delicious recipe. I love it. Even with baby bellas and those pre sliced shiitake, it was still sooo good. And easy. I can see these being a good side with some grilled steak this summer.😋😋😋
I put off watching this because I knew it would make me hungry. Have to go out and get some mushrooms now
Just tried this method tonight. It really is good. Mushrooms wilt very well in the first 8 minutes in the water.
Perfect for what I want to do with my mushrooms
Thanks! Yum!
What a great combination and Lan is a wonderful instructor. These would be great with steak, lamb or chicken. Now I am hungry and I have a ribeye that needs these for dinner.
I do something similar but add some anchovy that enhances the umami. Don't go "UGGHHH - anchovy" try it first.
Wow... so many diferent ways to cook mushrooms. These looks fantastic though. Must try them some day.
Mushrooms are excellent triglyceride delivery vehicles.
ATK,Hello,LAM LAMN, I TOO really love mushrooms,there is an ASIAN SUPERMARKET NEAR ME they carry so many types of mushrooms,that I get there,also buy ALLL,my sauces,etc, not bad prices either, quite large, stay well and thanks 🇺🇸🇺🇸🇺🇸🇺🇸
Absolutely new technique beyond my thinking umm it is looking delicious and must be healthy and yummy
I have to try this recipe, I love mushrooms !
What a brilliant récipé ! It’s now my go to for mushrooms. I’ve adjusted the timings though. The first time I did it I was in a hurry so I only cooked them for 42minutes. They still came out quite crisp !
World's most underrated comment
@@0miniqYou’re too kind !
She's amazing chef
Awesome, Yummy!
Oooooo looks yummy. Wish we had smelivision! Tofu?! I'm going to try this recipe w Tofu in addition to this fabulous mushroom concept!
Wow it's so nice and easy 😍
Yum!!!
I love your show!
Well i learned something thanks Lan.
Ok, I am dying to try this technique now. I’ve been doing almost everything in exact reverse order, it would seem.
Anxious to get to the store for supplies to try this.
If u have a stainless steel pan, do it like this
Extra hot pan
put mushrooms (1 layer don't overcrowd)
Saute the same way let the juices dry
Butter+ little oil+ finely chopped garlic
+ Chilli flakes + Italian seasoning ( we get that here is India, it is a mixture of herbs like rosemary, thyme, basil etc)
Serve hot
Ps: don't worry they won't stick to the pan.
Okie dokie. Looks like a lovely side for a steak or chicken dinner. I'd think about adding thyme; there's never enough thyme and we never know when our thyme will be up.
They _do_ have a variant with thyme. (paywalled) www.cooksillustrated.com/recipes/11325-sauteed-mushrooms-with-shallot-and-thyme
And others. www.cooksillustrated.com/search?q=saut%C3%A9ed%20mushrooms
I prefer thyme, rosemary is far too strong for me.
Wonderful 🌸
Great new method!! TU😀
Oh yum!
Yum!
Adding balsamic vinegar and reducing to a glaze is also good option.
I subscribe to all the magazines. I wish they would state witch one and what edition.
Wonderful. Next time I will add a slash of Worcestershire sauce. Thank you. I use these to make Hungarian mushroom soup. Wow!
Splash
Amazing 👍🌷🍀🌻
I have never seen this technique for mushrooms, but im definitely going to try it now
Did you try this method? Does it work well?
@@windermere2330 I did! The water is important and its counterintuitive! Basically you use the water to keep the mushrooms from getting burnt against the ban while you sweat their own natural water out. And I cannot give you an exact time because it takes trial, error, and feel.... but after youve gotten past a certain point, you add oil like normal and they turn out great.
@@cognitiveinstinct2929 awesome thanks for your reply. I'm going to give them a try!
I smoked a pound of mushrooms this weekend with two steaks. Turned out great!
I just sautéd some yesterday and was annoyed how all the oil instantly disappeared and didn’t want to add more so they weren’t so indulgent, I didn’t know about the holes they had that they absorbed wow I can’t wait to fix this and get a better texture on them
Want more from Lan
Nice.
This advise makes the best mushrooms ever! I even skip the wine and they are still 'out of this world' good! Thanks for all the great videos. I have one of America's Test Kitchen books and also love the recipes in it. You guys are the best!
Sounds so delicious. I am excited to try. What do say to people who do not care to try dishes cooked with alcohol?
I know. Throw a case of Washed Mushrooms in a Steampot, bottle of wine, Block of butter, Seasonings and serve.
Why is the print recipe unavailable in the link??
Has anyone substituted thyme for rosemary? I am out of rosemary
I'm using this next time I make steaks! yummmmmmmmmm!!!!
It would be helpful to see how you clean diferent types of mushrooms
Guaranteed a great recipe with Lan!
i tend to microwave them a bit before I put them in the pan.
I eat shitake and oyster with stems there lovely i like the different texture
Best mushrooms I’ve ever made
@2:45 gonna let these keep going until this pan is almost dry, this is gonna take a total of 48 minutes, it kinda depends on the mushrooms and how wet they are.
@2:53 so, it's been about 7 minutes
So - is it 48 minutes or 7 minutes?
It may very well work - problem (for me) is I will forget the specifics by the time I do mushrooms next and it goes against everything I think I've been taught so I'll end up defaulting to tried and true. Saving grace - my mushrooms almost always go 'in' something, even if it's just a marsala sauce, so I've saved somewhat.
Try brown champiniones, they are completly diffrent than the white ones.
that really looks amazing! i'm going to try it. i've done some cool stuff with mushrooms, and am always looking for more.
Doing it now..........🍄🎬🍄
Mmmm hmmm.
Thar woman is amazing!
When cooking mushrooms, it is the mushroom’s aroma and taste I am after - not the strong rosemary.
But I will definitely try the cold-pan-water-start for my usual recipe with sweet onions and Marsala wine. 🙏🌿
I thought she said forty-eight minutes. my house stinks and my mushrooms are unedible.
I wonder how this will taste with white wine!
well i am flabbergasted. i do it wrong too. no more. ty for the tip! 😁
I do the cold pan but dont add any water to start, i turn the heat on med-hi until the mushrooms have started to 'wilt' and then add my salt, pepper, butter, rosemary and then let that go a a short spell before a little more butter and the red wine is added to reduce.
DRY PAN is the only way to start with mushrooms, otherwise they are swimming!
That's not true (dry pan being the only way). Personally, I think Lam added a bit too much water, but I always started with a bit of water to act like a heat transfer medium to start them cooking and avoid a scorch. The small amount of added water pretty much evaporates first, the mushrooms dump their water, then the mushroom water evaporates. Once the second evap happens, then I add butter/oil/garlic/seasonings.
What??!! No garlic!!?? Sacrilege!! LOL!! I like this method, and absolutely I would add a generous helping of garlic!!
Drop a couple of spoonful's of that over a filet mignon, some lamb chops....
How do you clean all types of mushrooms
Could you pre-cook these and freeze them?