There isn't mushroom for debate

@TheSteam02

Жыл бұрын

🗿

@hugitkissitloveit8640

Жыл бұрын

🤝🏼

@johnscape2297

Жыл бұрын

You're a fungi

@Aaaaaaaaaaaaa558

Жыл бұрын

This should be pinned

@cacamilis8477

Жыл бұрын

You seem like a fungi!

I filmed in a restaurant in the middle of Burgundy that specialises in mushrooms - Auberge de L'Artre. The chef there, Francis, knew more about cooking mushrooms than, well, most... Here's his technique: put your chopped mushrooms into a dry pan, quickly cook off the moisture moving them constantly (like a wok chef), then add tons of butter, a dash of salt, cook without burning the butter. Boom. Crazy delicious.

@digbyfox

Жыл бұрын

You can see for yourself: kzread.info/dash/bejne/qnacttuSntzJp8Y.html

@loicdomagala8779

Жыл бұрын

In France, the way we cook mushrooms is always to first "les faire tomber" which litteraly means to knock them down. And that is exactly how you said, to get the moisture out in a dry pan, and only then can you add fat to fry them and once cooked you can season them and add, depending on your preference, shallot, garlic, lemon, mustard, vinegar, wine, chili, dried herbs, etc ... But fresh herbs always only at the very very end.

@Alexander_Cid

Жыл бұрын

interesting, im not even french and ive been doing almost the same but because of lazyness. I salt them before i put them in the pan to start the process, "Dry" them with little oil, then when they have reduced as i want a bit of butter and garlic and done🤔

@RedRisotto

Жыл бұрын

This is the best way to do it because you can actually control the texture of the mushrooms for different kinds of dishes. The longer the mushroom is in the dry pan - the more water is drawn out before adding the butter. IMO. Starting in water gives it the texture of poorly reconstituted, and poorly cooked mushrooms. I don't see the point of starting in water other than it takes less effort if you have other things to do!?

@davidgatherer2073

Жыл бұрын

Well I wouldn't add a ton of butter but yeah basically how I've always cooked them. Adding water seems a little strange.

I think the water trick fails when it's done as you described, using water as a 1-to-1 replacement for oil - you need far less, JUST enough to keep the mushrooms from sticking and to coax them into giving up their own moisture. Using a very sparing amount eliminates the issue of having to wait for all of that surplus water to evaporate and you can move on to the oil very quickly. Drier is better!

@robLV

3 ай бұрын

That's what I do-- and if I need a tiny splash as I go, I add it. But I don't cover the bottom of the pan with water. Usually I just throw them in the oven with a tiny bit of oil and they brown, condense, and come out awesome

@Adamraguse

16 күн бұрын

Hello, how are you doing? It is nice meeting you here.

As an experienced home cook and being a french dude, when I'm cooking mushrooms I'm starting with the mushrooms by themselves in the pan on medium heat, no need to add anything because they contain the water already. Only after I got rid of a decent amount of their water contained inside, I'm adding a little bit of butter WITH the oil ! The oil has a higher smoke point than butter and is going to prevent the butter form burning. The butter is interesting here because it's gonna help get a nice color and add a nutty flavor (what we call in french beurre noisette). Then for example, after mushrooms have shrinked decently, I'm gonna add some fresh diced garlic and cilantro or parsley (according to your tastes) 3 min before the end (be careful with garlic because it doesn't like high temperature and will become black and bitter if not used properly). The most common mistake is that people are not patient and wanna do everything fast. But good cooking takes time and patience and often the best results are achieved with low temperature and patience (you get also to keep all the good vitamins). Of course sometime you need medium to high temperatures to obtain the "Maillard reaction" (crust and caramelization), but it has to be controlled and monitored carefully. keep in mind also that Mushrooms are acting like little "sponges". That's precisely why they go perfectly with recipes like beef stews etc, (what we call in french : "plats en sauce" literally "dishes with/in sauce")

I actually just wash the mushrooms off and throw ALL of the mushrooms in the pan dry because of how much water is in the mushrooms. I’ve noticed that most of the common ones that you get in the little cartons in the grocery stores will typically just spill out of all their water and will use that to stop sticking and burning.

@noahpoobbailey

Жыл бұрын

Do you ever add oil for browning?

@REDDAWNproject

Жыл бұрын

@@noahpoobbailey I do this but I use butter or Ghee.

@kingkarlito

Жыл бұрын

why highlight using ALL of the mushrooms?

@birdiekay686

Жыл бұрын

Yeah, I do this, too. I think Adam was cooking them too fast when he said this doesn't work. I think it can, I just make sure to keep the heat low at first, then, when they start to release the water, turn it up and evaporate that water out. I also think I'm not usually bothered by the texture because I usually have to hid them in a thick sauce and with many other ingredients since mushrooms don't go over too well in my house :)

@vukica33

Жыл бұрын

Same, it even browns nicely. Though I have to occasionaly drain water to get browning. No oil, no water, no nothing.

No idea about mushrooms but eggplants work in a similar fashion: when you first add oil to sauteé eggplant it gets absorbed almost immediately but as the eggplants cook it "returns" the oil back to the pan. Took me a couple of tries and a very angry Brazilian mom to tell me why my eggplants were always so oily lol.

@PilzQ

Жыл бұрын

Really liked the brazilian mom comment hahaha 😂

@TheRubberMatch

Жыл бұрын

Wow my eggplant is always too oily I need to try this. Thank you!

@bar_library

Жыл бұрын

I’m not Brazilian, but somehow I felt your comment deeply.

@EdvartValens

Жыл бұрын

Maybe dip the mushrooms in water and salt for a bit before cooking? I have seen this preparation in eggplants due to too much water in the plant

@kristianl7117

Жыл бұрын

​​@@EdvartValens Salt on eggplants are to get rid of the bitterness i believe. Edit: The bitterness is caused by the moisture

Well, I use the anti water trick. I slice all the mushrooms and give those slices some time to dry (from a few hours to a day in the fridge). It makes the spongy things inside the mushroom more kind of brittle and they seem to absorb less water, also they have less water in them to start with. Remember your slice of bread, it's like you let it dry out a bit, as if it went a little bit stale. You get more flavorsome roasted mushrooms that way and you don't have to cook them as long. It's similar to frying a steak, you want to pat down the steak to make it dry, it'll have a much nicer crust then.Use oil, but use somewhat dried mushroom slices. Faster, more tastier, and less oil absorbed. This also works with onions, slice them thinly and dry them a bit. You can thank me later.

@woutdezeeuw1604

Жыл бұрын

I've put them in the pizza oven, you even get a bit of color on them. But letting them dry on their own is more environmentally friendly!

@davehall1493

Жыл бұрын

This guy is just dunking on everyone... here just slice it ahead of time ... done! hahaha

@followp

Жыл бұрын

dry aged mushies basically

@lastonegal6533

Жыл бұрын

I saw a chef who had a white plastic thingy, and he was growing mushrooms. The thing is called a mushroom log. Does anyone know where I can buy it. And where can I buy the pods or the seeds? And what are like the best 3 mushrooms. And is there a better type of mushroom that goes with chicken and another one to go with like lamb. Any info would be wonderful! ❤️ LaStoneGal ❤️

@The_Judge300

Жыл бұрын

This is exactly how I have done it for decades now and I fry them in a bit of oil and add some butter at the end. There are a few wild mushrooms I salt after slicing and let them sit on my bench for about 1 hour before I cook them.

Holy macaroni - 10 minutes and not one loose sentence. 100% informative. You have a new subscriber

@sp10sn

4 ай бұрын

What are you talking about? There's an entire pitch for cereal in the middle.

I'm not classicaly trained, so take my advice with a huge pinch of salt(!), but I think I found a pretty solid way of cooking mushrooms back when I cooked an obscene amount of "full english" breakfasts in a busy British pub. I found cooking evenly sliced mushrooms in a third of their volume of water with a pinch of salt, pepper and sugar would produce this gorgeous and umami-filled mushroom "broth", which would then turn into a sort of concentraited mushroom syrup once cooked further, then once they were cooked down to that stage and the syrup was thick and just barely clinging to the mushrooms then I'd then turn the heat up to high and saute them in a little butter very quickly to colour them to a deep mohogany colour. They were a little "rubbery" in texture like how you experienced Adam, but for me, the flavour was more than worth that sacrifice.

@kindlin

Жыл бұрын

Oh, now I understand, that post is a random bot. It didn't make any sense the first time I read it, but now there is no other 'user' to point to.

@ajaxtelamonian5134

Жыл бұрын

Now that sounds good i hate when you get a full english and the mushrooms are just flavourless.

@jujutrini8412

Жыл бұрын

Thanks for the tip.👍

@nukepcr

Жыл бұрын

@@kindlin you're the bot!

@kindlin

Жыл бұрын

@@nukepcr It was some other weird post that I subsequently identified as spam

"Everybody gets things wrong sometimes, but the French culinary establishment is often both wrong and snooty about it, which is a punchable combination." I am home, Adam.

@PaulaBean

Жыл бұрын

Yeah, just like searing the meat 'to keep in the juices'.

@PaulaBean

Жыл бұрын

Or the presumed fact that mayonnaise is not a 'mother sauce'.

@ArvilVonPoney

Жыл бұрын

An an unofficially appointed ambassador to French cuisine, I see our superiority has led to some controversy. May I help you overcome your frustration in any way ?

@max_meliani

Жыл бұрын

@@PaulaBean isn't mayonnaise a bastard daugher of Hollandaise?

@thewisewolf768

Жыл бұрын

@@ArvilVonPoney You can be superior and wrong and snooty

I'm curious how my method works with store-bought mushrooms, but for fresh foraged mushrooms, I've learned to heat them in a dry pan until a little after the water comes out, then add oil (specifically butter) and finish. This works fantastically for porcini, which is pretty similar to a giant button mushroom. I usually end up with nicely crisped slices.

@Mnnvint

Жыл бұрын

Yes. Apparently Adam likes mushrooms to be a little spongy, but chanterelles get hopelessly soggy if you cook them in oil right away, and pore mushrooms will get the consistency of an overripe slug. I like mushrooms firm.

@isabellehonorato7442

8 ай бұрын

I recently started to do that with my store bought mushrooms, after seeing videos of people that forage cooking them and it works amazingly for any mushroom. I get the same crisp and richness of cooking them in butter from the start, but using like 1/5 of the butter I was using, so they feel lighter and I can taste the mushroom itself better

@MrMelty

8 ай бұрын

@@isabellehonorato7442 oh yeah, within 5 seconds of throwing oil in that dry pan with hot mushrooms, they just soak it up. Starting with oil in the pan could def pull so much more into the mushies and require you to add oil. This method is really good for cultivated mushrooms other than buttons. I've had some beautiful king oysters and they're fantastic this way

@HawthorneHillNaturePreserve

3 ай бұрын

You are correct, sir! This guy in his video has got it wrong. Dry, sauté till the water releases, then add some fat and aromatics.

@user-ps1ft1hy4j

3 ай бұрын

They are in fact the same species.

I've been gathering, eating and cooking wild and farmed mushrooms for around 50 years. While cooking, mushrooms are like a delicate, young, little child and need your full attention. I have found the best way to cook the cremini farmed type is to start with a pretty hot, dry pan and toss the mushrooms in, sliced or chunked, constantly moving them to prevent sticking but also to allow each one to touch the hot surface and start to brown, even if just momentarily. Seriously, dont look away, dont walk away, keep moving them around in the hot pan. This method seems to lock in the majority of the moisture if done correctly and doesnt burn the food either. As the level of brown gets to my liking, I then make room in the pan off to the side and then add a small amount of oil or butter to this blank area so it has time to heat up BEFORE it is touching the mushrooms. DO NOT put cold oil on semi-cooked, hot mushrooms! And only use as much oil or butter as you think is needed to coat the mushrooms. Turn the heat down as needed to prevent burning. Season to taste and enjoy!

When you cover the pan with a lid for two minutes, you can very quickly make them push out their own water, remove the lid and evaporate it quickly without adding any extra water. I think that way you get a higher core temperature more quickly, which is why it works

@joshwilner5622

Жыл бұрын

I'm this is basically my preferred method 👍

@tuomasronnberg5244

Жыл бұрын

Same. I let them stew in their own juices, then reduce it by removing the lid.

@laululla

Жыл бұрын

Yes. Why add water, when mushrooms already have high water content?

@joschkokroger2699

Жыл бұрын

@@laululla exactly!

@uniworkhorse

Жыл бұрын

big brain method

Here is what I figured out: You can also add salt very early. This helps to draw moisture out of the mushrooms. Remember that mushrooms are ~90% water. Unlike the water method you cook for a shorter time and so they end up less leathery. And unlike the traditional method you usually don't need to add more oil because at that stage the water starts to come out. Just cook until the water is evaporated and then some of the oil comes out and you can brown them. I noticed that this works better the riper / softer they are (when their heads are mostly open)

@CateSaturn

Жыл бұрын

this is what I do. Salt makes things cook a little faster

@Juserjus

Жыл бұрын

I honestly just fry them dry in a nonstick pan, after 2-3min they automatically start steaming in their own water

@lastonegal6533

Жыл бұрын

​​@@Juserjus Wow! I just posted that I have really bad insomnia...all night I watch cooking shows. But I got very upset by my not cooking my mushrooms the right way? I started to not feel so well and my stomach hurt to the point that I physically didn't feel well. But as the sun is rising...I just saw your post. I would be good to toss my mushrooms into a non-stick pan and on low heat then turn them until their juices are released and that's it. Right? I like this channel; but it is intense. I want to start a catering company and I know how to cook but I really want to know everything about foods. So now I'm wide awake, thinking about Durham flour to now mushrooms. I knew I should've watched a boring show like how to make a dump cake with all the preservatives and chemicals known to mankind which is pretty wow when you see what these people post on KZread. 😮

@OneWhoWas

Жыл бұрын

I do the same. And salt is awesome on mushrooms. I tend to cook for a long time in butter after that, cause.... Butter. I eventually pull them when they have a distinct golden colour on them. That caramelized flavor with a hit from the salt is perfection to me.

@lastonegal6533

Жыл бұрын

@Dallas Moman Now, I find they just taste better with cooking my mushrooms in butter and add a white Pinot Gris and then add my whipping cream, and I use onions in with the butter and my shrooms. And if this doesn't work well in what I'm cooking, I try the same thing but with a red wine. But still, if this is not a good combo? Then I just say F it and use butter and onions. But there is no way that I can even try to cook my mushrooms with just their inner water without anything and I guess you have to cook them over a dot of a flame and try to wait hours, probably to let them cook on a non-stick pan without anything else to be able, I guess to claim that those little suckers do indeed have an abundance of water inside them? And then I can say and boast that I sautéed them for waiting on my two feet for days waiting to proclaim that I was able to understand that mushrooms do indeed have an abundance of natural water inside each stupid one of them! I don't think I like mushrooms anymore. I cook them the French way! Tons of butter, onions, and wine (usually) a white one and then incorporate or really just dump the whipping cream and then drink the leftover wine and call it a night! But I'm learning about flour and now I'm learning about different salts and next week I'm learning all about sugars. I've been upset about these mushrooms! Thank God I'm not trying to sleep right now! Cause this whole show really got under my skin! 🤮🤮🤮 Next!

Why I season my soil not my mushroom

An alternative is to semi dry the mushrooms before using them. I usually leave foraged mushrooms in kitchen towel in the fridge for a week or so prior to use. I find the flavour is intensified and there's less fluid in the pan to worry about

I've noticed this intuitively too. I wasn't sure why I preferred to traditionally cook mushrooms, but I felt when I used the water method they were too dense. Thank you for the explanation, it always makes me a better cook to understand the underlying mechanisms!

@SylviaRustyFae

Жыл бұрын

You can also try pourin off the water when you get the shrooms to desired size

I've started just throwing them in a dry pan with some salt. I find they don't actually stick that much, and the flavour I get from them is INCREDIBLE! The texture is fine for me..

my new favourite cooking channel !! i love how you explain these culinary techniques so scientifically :)

You just explained so much to me. I am totally with you on mushroom texture, and I never knew how to explain it.

Personally for me, I absolutely love the dense meatiness you get when you boil the mushrooms and all their flavour concentrates because they shrink to be so small. It's great with whole mushrooms, add whatever spices and flavors you want and finish with some butter or olive oil.

@l.u.c.a.s.

Жыл бұрын

Yup. I don't eat meat and I use mushrooms when I want something chewy on my plate w/ some rice or veggies.

@davids9522

Жыл бұрын

same

@KatanaFPV

Жыл бұрын

since you love the concentrated flavors as much as i do! heres something you can do if you are feeling like treating yourself to something special :) when the shrooms get this dense and concentrated, processing them with some caramelized onion, white wine (cook it out a little), and a touch of cream makes the most insane dipping sauce for a wide variety of things! Try slicing some lean beef into the thinnest (i mean real thin!) bitesize pieces, Velveting them for 15 mins with some baking soda, then putting them in a screaming hot cast iron pan for 15-25 seconds on each side (no over crowding, rotate that meat in and out of the pan for max browning). sprinkle some salt, freshly cracked black pepper and that mushroom sauce and my friend, you are in heaven, rice, bread, on its own, its a banger either way :) *TIp:* make sure you bring that sauce back into the pan after you are done, deglaze it with a little more white wine to capture and harness all those flavors we developed with that beef seer! If you decide to deglaze with some high quality balsamic vinegar you can add some tang, sweetness and color in there for a little "Je ne sais quoi"

@Juguitosdemora

Жыл бұрын

I always do mushrooms in a non stick teflon pan and just put a bit of oil at the highest heat my stove can produce and keep moving them around so they don't burn and when they begin to realease water I leave them until completely dry then I turn the heat to medium and let them brown for a bit, I also chop them very thick and they endup dense and juicy on the inside, I don't personaly like the earthy flavor of the mushrooms that I can get at my local grocery store and cooking them that way makes them lose all that earhty flavor

@Noooiiiissseee

Жыл бұрын

It's crazy that some people prefer slimy, half-cooked mushrooms. I always think the reason mushrooms are so polarising is because 90% of people haven't ever eaten one that's been cooked enough.

i agreed with the problems you had with the water method, so i modified it slightly. i use far less water, and i cover and steam the mushrooms, this partially collapses the shrooms, then i add oil to brown, and since the steaming only half cooks them, they don't get nearly as firm. i work in a kitchen, on a griddle, so i use a squirt of water from the bottle i have on hand (a couple tablespoons), and i put the griddle cover lid thing over it while i get the rest of the sandwich going.

@LuisC7

Жыл бұрын

Sandwich with mushrooms? Tell me more!

@MasterBunnyFu

Жыл бұрын

@@LuisC7 Mushrooms are great on burgers (e.g., mushroom & Swiss), cheesesteaks, melts, etc. A lot of hot sandwiches go great with sautéed mushrooms.

@LuisC7

Жыл бұрын

@@MasterBunnyFu ohhhh yeah definitely, amazing burgers with mushroom sauce. Kinda want to make one right now hahah. Looking at the mushrooms in the fridge right now 👀

@nairdacnalbel

Жыл бұрын

@@MasterBunnyFu yeah, basically that

@amichayr3418

Жыл бұрын

i assume that you still get quite a lot of fizzing, cuase all the water just stay there?

I eat sauteed mushrooms almost every day, there are some things Adam got wrong here. Here are my 4 tips for the most delicious, juicy, carmelized mushrooms you have ever had. (Dont sautee them in water). 1. Cutting them in much larger peices (For Crimini and Baby Bella I almost always do halves) and starting with a very hot pan will allow you to get a beautiful browned color (Maillard reaction) on the outside while not shrinking the mushroom too much and keeping the center juicy, tender, and flavorful. Add the oil first and wait until it spits when your throw a drop of water into the pan to put them in. Putting mushrooms in a cold pan and adding cold oil will never give you the best results. 2. You should wait until right before you take them out to season them, as Adam mentioned the salt aggresively dehydrates the mushrooms and results in a pan full of water and a leathery shrunken mushroom. 3. I would use a lot less oil here then Adam is using - you really only need enough to barely coat the bottom of the pan to eliminate sticking and transfer heat (on a stainless steel chefs pan). The mushrooms may appear more "dry" in the pan then normal veggies but that is only because the oil has been absorbed into the very outer layers of the mushroom. When you pour them out of the pan and you get a slick of oil (9:55) its a good sign you overdid it. 4. Don't stir them so much! I see Adam is constantly stirring here, which is disturbing the browning process by flipping the mushrroms and allowing the hot sides to cool off before the browning reaction has occured. You want to give the mushrooms a chance to develop the crispy layer, which won't happen if you're constantly stirring the pan. 5. Using these steps, you should be able to sautee beautifuly browned but still juicy mushrooms in less than 5 minutes. It takes less time in a hotter pan.

@henningbartels6245

Жыл бұрын

Please note, cooking for less than 5 min just works because you just prepare variations of the button mushroom (Agaricus bisporus) which can be eaten raw. Other mushroom varieties could raw poisonous (like morrels) should be cooked longer than 5 min or other are difficult to digest like Dark Honey Fungus (Armillaria ostoyae) if not cooked for 15 min.

@Gamerdude775

Жыл бұрын

yeah, really gonna trust a fucking yt comment instead of a literal chef

@Quizack

Жыл бұрын

Did he really get it wrong, or do you just have a different opinion? Because that’s what it seems like to me.

@SaoirseVisceral

Жыл бұрын

​​@@Gamerdude775 adam is a chef? I thought hes just a nerdy homecook

@nanwuamitofo

Жыл бұрын

Excellent critique! Adam's gotten a bit snooty.

I cook my mushrooms with butter, and I cook them lightly. It more reliably distributes the heat, even when it is absorbed into the hyphae, tastes better than any cooking oil, and by the end it browns *super* nicely. They taste cooked, remain 2/3 the size, are very juicy, and don't piss water all over your food. I don't like wetting them to clean them, because they get slimy. And when they're slimy like that, they just leak all over and take longer to cook properly.l, in my experience. Give butter a try! :)

@user-ps1ft1hy4j

3 ай бұрын

They don't get slimy; they already are slimy -- the water doesn't add any oil. It just releases it. Keep gently rubbing and washing and the slime goes away.

A similar trick I got from Dan over on America's Test Kitchen is microwaving your mushrooms first, it produces something similar to the water trick except it's easier to separate the shrooms from their liquid imo (and you can save said liquid for later to enhance your sauce or something) and as such there's less "overcooking" But I'm also very much in the traditional camp but only add fat at the start, don't add more, the fats will just come back out after a while

@hathorthecow7146

Жыл бұрын

I do this to my onions when caramelizing, and just use the juice as a deglazing agent when they start sticking. No flavor lost, so much less time spent babysitting the stove.

@SylviaRustyFae

Жыл бұрын

​@@roberttaylor9259 Yeah, i do this with everythin i cook, meats and shrooms esp tho. I save the liquid actually so i can readd it at the end, to taste, so that it gets reabsorbed and makes the meat or shrooms juicier alongside the tastiness of brownin

@MrClickity

Жыл бұрын

About how long? 10-20 seconds or so?

@hathorthecow7146

Жыл бұрын

@@MrClickity probably a couple minutes, use best judgement. I do my onions for up to 15 min but they're a lot juicier and a massive batch.

@someguy2135

Жыл бұрын

I just slice my mushrooms and microwave them for a couple of minutes in a small bowl about 1/3-1/2 full of Trader Joe's miso ginger broth. Makes a great miso soup with mushrooms. The umami of the mushrooms add to the umami of the miso.

If you do the dry method with a bit of salt, they release their water much faster. So I usually just do a ton of mushrooms and some salt in a dry pan and the thermal interface is there pretty quickly. I didn't even realize people brown mushrooms in oil because they're just so tasty already, but I also know pretty much nothing of cooking and this is the only cooking channel I watch lol.

@ohiasdxfcghbljokasdjhnfvaw4ehr

Жыл бұрын

you dont cook in oil for taste, but for browning

@Vietcongster

Жыл бұрын

Browning is a result of Maillard reactions, which is what makes golden crusts in bread and meat. In general it adds to the deliciousness of food, and in my opinion mushrooms are no exception.

@grubgobbler3917

Жыл бұрын

That's Anthony Bourdain's method. A little bit of oil or butter and a big pinch of salt. All the water gets squeezed out much faster so you can brown them without overcooking. It also pares down the overall cook time, which is important for a restaurant.

@adamc5914

Жыл бұрын

​@@Vietcongster I understand what browning is, and I see no indication in my original comment that suggests I needed someone to explain the definition for what browning is, but no worries. Glad you enjoy your oil method. Was just mentioning that the dry method shown in the video can be improved to the level of the other two methods shown.

@adamc5914

Жыл бұрын

@@ohiasdxfcghbljokasdjhnfvaw4ehr And browning is for? You are almost there! ... It's for taste!

Love watching your demonstrations ❤😊

I suspect this has already been addressed, but when you use the water method, drain the pan after a few minutes on high heat to let them express their internal water, reserving the liquid. If you want a really crisp texture, use the water method and when the mushrooms are at your desired texture, remove them from the pan, toss them with a starch like corn or potato starch or wheat flour and then give them a quick, hot shallow fry in a fat. They won't absorb as much and they'll have a crisp exterior. Personally, I have no problems cooking mushrooms on extremely high heat with just a little fat as long as I do it in batches, though I usually use a (functionally non-stick) wok. One final thought on the water-method generally - why use water? Why not add some flavor? I'll have to try the technique out using things like wine, brandy, stock/broth and maybe even milk or cream and low heat?

@user-ps1ft1hy4j

3 ай бұрын

Yes! Chicken broth is an old-school staple used for adding flavor to almost anything savory. In the olden days of my mother and grandmother, nobody threw the scraps out -- they simmered the into stock that could be used for gravies, soups, sauces, almost anything.

I cook it with butter before adding them to my pasta at the last second. It tastes so great. I love how the mushroom absorbs that butter taste.

@Mrdinomist

Жыл бұрын

I usually cook then in butter or olive oil i feel these combinations work best

@dionomed9144

Жыл бұрын

Try clarified butter, really easy to make and lasts weeks in the fridge.. You get the taste but it has a higher smoke point so less chance of the butter burning.

@Mrdinomist

Жыл бұрын

@@dionomed9144 truffle butter is also amazing option but it needs to be homemade no store low quality stuff

Personally instead of water, I add small amounts of stock. I find the mushrooms taste better, and the fat in the stock helps control sticking. By only adding that small amount of liquid and regularly topping it up, you gain a lot of control as to when the browning phase starts and as an added bonus the stock usually creates some fond in the pan which can be deglazed into a nice mushroom sauce.

@Kedai610

Жыл бұрын

I very often cook mushrooms in stock, wine, or whatever I want the sauce to be in the final dish. Helps add extra flavor

@thanhavictus

Жыл бұрын

Just use a heavy nonstick. It's infinitely better than stainless.

@lilpwnige

Жыл бұрын

@@thanhavictus Personally I feel like non-stick is too limiting. You can achieve better results with stainless steel if you know how to use it. The high heat limitations of non-stick really prevent you from building flavours by say using mushrooms and stock to deglaze the pan after searing a steak. A good stainless steel is by far the most versatile and durable material for pots and pans.

@johnb7046

Жыл бұрын

@@lilpwnige Yep. The nonstick pan is for the amateur chef or an easy fish. I find the chemicals to be off-putting anyway. The new ones are especially terrible with scratching - they scratched with plastic and that's trash. Every utensil or cooking vessel has its place. Please for the love of God people - do not use scratched nonstick pans!

If you add any water then the surface of the pan will cool down significantly and you won't be able to get any colour on the shrooms. The water they release is enough to prevent sticking and temper the high heat, but you will have to shake and toss them to prevent burning. This will be a very fast cook and you should add oil only after they start releasing water. You won't need much and it will allow you to enhance them with flavours like garlic, herbs 👌🏻

I live in the Loire Valley where most of France’s Champignons de Paris are grown (white button mushrooms). I was astonished when I first saw French friends PEELING mushrooms before cooking. Now I do the same! Heading off now to try your water trick. I’ve learned so much from you Adam!

@henningbartels6245

Жыл бұрын

I live in Germany and we would only be peel larger/ older Champignons found in the wild at pasture. Those bought in a super market are relatively small and tender.

There's a third method, usually used for cooking a ton of mushrooms at a time: Put pounds of mushrooms in a deep pot, add a little bit of cold wine and cold water and turn on the heat. Put a lid on the pot and steam the mushrooms until they start expelling water. You can now remove the lid and cook away the water. I've seen this method done with ice cubes and wine too.

@JakDRipa

Жыл бұрын

Suggesting to Adam Ragusia that he should cook something in wine. This guy knows his audience

I have to say, I tried the water method, and I feel like this is the first time I've successfully browned a mushroom in my life. I didn't mind the extra toothesomeness. I feel like it added to the meaty texture.

@d2cbro

Жыл бұрын

Yes, I prefer the chewy texture

@topogigio7031

Жыл бұрын

So you're glad to be wrong?

@pendlera2959

11 ай бұрын

@@topogigio7031 Why are you taunting them?

@unchartedsteppes7138

11 ай бұрын

@@topogigio7031 least obvious bait

@kayvee256

11 ай бұрын

Agreed. It's defintely a personal taste thing. I find that the water method gives mushrooms with a more mushroomy flavor. Not sure if that's my brain playing tricks on me, but I _think_ it's because you're concentrating the mushroom-ness.

This is the most interesting video I have seen in a long time! Thank you

Underrated channel. This was the video that sent me on a journey

Salt the mushrooms in the pan, it speeds up the moisture drain for good brown mushrooms. Alternatively, if you like the water mushroom, maybe cook them with an onion for flavored moisture at least.

Whenever I've used this method, I'll typically just pile up the mushrooms at one side and dump out the extra water once I've gotten them to the doneness I'm looking for. It still takes a little bit of feel, but it definitely controls it way more

@SLDR23876

Жыл бұрын

yeah, this is what i do too. just dump the water and get to browning once you've decided it's steamed long enough.

@amberf2306

Жыл бұрын

Don't chuck the extra water away. It will make a great base for a stock or broth. A few boiled mushrooms added to beef gravy (if you eat meat) is the best thing in the world!

@SylviaRustyFae

Жыл бұрын

This is the way, tho i usually readd the liquid, to taste, when the food is browned up, as it makes it juicier and works to deglase

@SylviaRustyFae

Жыл бұрын

​@@SLDR23876 Save that water and readd it, you get juicy shrooms and browned shrooms at the same time

Delighted you've discovered the fried slice, keystone of any Full English/Welsh/Scottish/Irish Breakfast 😃👍

Tahnk You...another perfect one... So true...cooking it in water makes them unplesantly watery and too elastic also without any taste. hot oil, sliced masrooms, short cooking just untill they get some color...is what tastes the best

You can also drain the pan when it's full of water instead of waiting for it all to evaporate. Then you can add back some oil and fry them without overcooking. You can also reuse the water (juice) you got out to make a sauce!

@lindaaston9260

Жыл бұрын

😊 You beat me to it!

@michaelfujii2765

Жыл бұрын

Yeah. Or start with too little and add tiny amounts at a time to get them right where you want them with just the amount of water you wantin the pan

having experimented with sautéed mushrooms a lot myself… this filled a few gaps in my understanding of the whole thing. very cool video, as always, good pace, fun writing, interesting conjectures and little experiments. loved it

Psychedelics are just an amazing discovery. It's quite fascinating how effective they are for depression and stress disorders. Saved my life

@janeb.burrow2418

Жыл бұрын

proven very effective in the treatment of various mental health issues aside from other health benefits. Helped me get out of years of depression and excessive alcohol use.

@debratwidwellmarshall6431

Жыл бұрын

​@@janeb.burrow2418 I've been looking to try shrooms, anyone knows where can I acquire some?

@cathywalton1062

Жыл бұрын

​@@debratwidwellmarshall6431 Yes. dr.jackshroom

@MirableHarison

Жыл бұрын

​@@cathywalton1062Can I find him on Instagram?

@MarkRoland-ou3qh

Жыл бұрын

@@MirableHarison sure he's dr jackshroom 🥰

Thanks! That was very informative.

I really appreciate your concise, down to Earth explanations!

As chef john says, first we make em wet, then we make em dry and then we make em wet again. Works for me. Sometimes i find hack videos or technique videos overwhelming (america's test kitchen I'm looking at you) edit: i wash my mushrooms, add them to a hot dry pan with salt and some butter

@riskinhos

Жыл бұрын

great work to remove flavour

@barneylaurance1865

Жыл бұрын

Then we dust the wets.

@PeaceMastah

Жыл бұрын

@@riskinhosnah

@riskinhos

Жыл бұрын

@@PeaceMastah yea.

Whenever I’m browning mushrooms for a soup I start with a bit of oil and salt, then as the oil starts to dry up I turn the heat a bit lower and pour a bit of soup stock into the pan and keep cooking with that. Since the mushrooms are going into a soup anyways it’s fine to remove them from the pan before it all boils away so you can get the desired texture while filling the mushrooms with the flavour of the broth before they go soggy. The best bit is putting the remaining mushroomy broth in the stock I freeze for the next time I make more stock. I’ve found that this method of cooking mushrooms to go in soup works quite well and also elevates the next stock I make.

Nice video @Adam Ragusea. I'm trying it today. One note: Though it sounds counter intuitive, water does not evaporate only at 100 Celsius, it can evaporate under any temperature above its freezing point, only much less so under its boiling point. At low pressures even below 0 C. Otherwise, we would never see clouds without oceans, seas, lakes and rivers literary boil. It does boil at 100 C at 0 m altitude and normal atmospheric pressure.

I make a mushroom based "cheesesteak" in which I use a copious amount of Worcestershire sauce in the first stage of cooking, then add beef tallow for browning to finish. This makes the most savory "cheesesteak" style sandwich I've ever had. (I may or may not also use a bit of MSG) But I find that the sponge-like nature of mushrooms to absorb whatever you put in the pan with them is an amazing way to just compound savory flavors.

@dillonbowman9695

Жыл бұрын

We might need a recipe here

@tylermitchell185

Жыл бұрын

Drop a recipe

@JohnEZang

Жыл бұрын

Add a dollop of marmite for even more savory umami.

@stevethea5250

Жыл бұрын

uhhh so why doesnt he use water trick ?

@theelectricant98

Жыл бұрын

I gotta try that

Most interesting and useful mushroom content since Alton's episode on mushroom cleaning and water absorption. Thanks!

@Adamraguse

16 күн бұрын

@lora Hello, how are you doing? It is nice meeting you here.

This is so good! Thank you!

I want you to host a reboot of Good Eats please, you already have the same cadence as Alton Brown, love to discuss food science, and edit like the show, it's a match made in heaven.

@Mental_Patient

Жыл бұрын

Coincidentally Alton did an experiment with washing mushrooms. He weighed a pound washed with water, and a pound rubbed clean. Needless to say, he is a believer in washing

My home town is famous for wild eatable mushrooms (Yunnan, in case anyone wondering). When we str-fry cook mushrooms back home, we use a lot of oil, almost like deep fry, then drain the excess oil before serving. It's delicious!

Good demonstration brother keep up the good ones

I add a cup or so of water at the start and boil them at the max setting on my induction stove until the water is (mostly) gone once I'm at that stage I add in butter and saute until slightly crispy and golden brown. This saves me a lot of time as I only need to actively babysit the mushrooms for a few minutes near the end, and I have never had problems with their taste or texture. I sometimes do something similar with eggplant when I want them completely browned and dissolved into the sauce - this also helps thicken the sauce with less flour or starches.

Instead of oil or water, use a dry pan and high heat - the water gets pushed out of the mushroom fairly quickly, you will start to get some browning, and once they get to the doneness you're looking for, add in a small amount of oil or butter for flavor.

If you want to limit how long it takes to cook off the excess moisture, you can pour of quite a bit of the liquid once the mushrooms have squeezed it out. That lets you get to the "add oil and brown" step faster, mitigating the risk of over cooking the mushrooms.

@alsaunders7805

Жыл бұрын

You are also throwing away flavor though, and probably some vitamin D. 🤔🤓🍻

@ancientburrito9893

Жыл бұрын

If you over cook mushrooms you shouldn’t be cooking in the first place, they are so hard to over cook

Been doing this for years, as I'm a forager. Funny how this is my favorite video of yours, man. :)

@ScepticMatt

Жыл бұрын

I use the water method but remove the water one the structure has collapsed

Perfect explanation

Hey adam i remember watching you for 3 years and i just wanted to say thank you for showing me how to cook;)

I'm glad Adam articulated something I feel as well with regards to the water method. I wasn't sure if it was just my preconceptions messing with me, but the mushrooms felt "overcooked" even as Dan Souza told me that was impossible. I myself prefer the mushrooms partially cooked and still having a bit of plumpness to them when eaten. Thanks for pointing this out Adam.

I should try this, I love well done browned mushrooms.

I can buy mushrooms in a tin if I want pre cooked mushrooms. My grandma cooked with them and It reminds me a little bit to her and the chewy pork schnitzel she made with the mushrooms. But fresh coocked mushrooms in oil are also okay. Just different.

Completely dry method until browning starts and the mushrooms are drying out. Then you add oil and salt and pepper. Greatest way to get both a superior taste but also a lovely aroma.

Good job Adam releasing a video about mushrooms on 4/20 ;)

That cut from dropping the mushroom down and it being a piece of bread is for some reason weirdly satisfying as a transition lol.

Happy to see you have discovered fried bread the staple of the Full English breakfast.

I do the same thing with eggplants and it works great. Without water, they just absorb all the oil

I like the denser texture. I find the softer texture of mushrooms cooked the conventional way to be extremely unappetizing, even if its encased in a more crusty brown surface. I'll always use the water trick, I love it. I wonder why you didn't try to just empty the water out before they shrank too much. Fresh mushrooms, especially the white button and baby bella variety have very little flavor anyway, whatever flavor you lost out on by dumping the water I don't think would be a big deal.

'is comprised of' - ouch! Great video - so helpful and informative.

The subtle jiggling of the mushroom prop as he shakes it gives me both joy and anxiety that it will fall apart.

While the compromise IS an extra dish to clean, one option is to just strain the mushrooms after most of the liquid has come out in the water method. Works especially well if you've got somewhere else you can use the liquid (IE deglazing a pan you've seared meat on)

Note that the oil on the sated mushroom might influence it's sinkging behaviour. Regarding overcooking mushrooms: If you try to fry mushrooms which are made of lots of little parallel tubes (Internet says thats boletes in English), they will fall apart and become a mushy mess. But that might be due to the structure on a larger level than the molecular one.

I usually give them a quick dry roast in a non-stick pan with a bit of salt, let them shrink by roughly a third their original size and then hit them up with an appropriate amount of fat. Never had to deal with any torrents of hot oil and water or add too much fat and end up with oil dripping mushrooms.

i do the same thing for caramelised onions :) works a treat

I have researched and found out that shrooms are very helpful, it has really helps to reduce anxiety and depression, I would love to try magic mushrooms but can't easily get some, Is there any realiable source I can purchase one

@bryanjacob8399

Жыл бұрын

My last trip 5 months ago changed my life.

@mohammedmohan758

Жыл бұрын

/trippy_arnold/ Got psychs

@mohammedmohan758

Жыл бұрын

@allangary5783 Yes

@mohammedmohan758

Жыл бұрын

@allangary5783 He got trips ( DMT magic shrooms, bars, LSD)

@liamlucas9656

Жыл бұрын

wow, how did you know him,got an ounce of shrooms from him last month, Didn't expect his name to be mentioned here on YT

When I saw this hack, I was sketchy about it and kinda ended up having the same problem. Rather than putting too much and slowly using less, I did the opposite. I figured if I've been cooking mushrooms with oil in the past, a worst-case scenario is water spits up like usual. Then, slowly, I added more and more water for the initial process until I felt like I had the ratio perfect. I figure even if you don't use enough water, you're still using less oil, and that's the main goal. I've never actually cared about the tiny bit of oil that splashes up. I just want my mushrooms to absorb less oil.

@Adamraguse

16 күн бұрын

@shane Hello, how are you doing? It is nice meeting you here.

I sometimes cook my mushrooms in quiet a bit more water and letting all the water reduce down then you have a very condensed flavor and if you like you can take the mushrooms out and make a sauce with the water you cooked them in.

The boss of the pizzeria I worked at, he was from Sicilly, made the mushrooms for the pizzas the same way, but obviously in huge amounts in the oven. That way they lose their water there and not water down the pizza.

Ragusea... You can just pour off the water when the mushrooms are at the ideal pt. Thats what i do with them and with meats as well. Like, i like to actually pour off the liquid from ground beef after i pour in a bit of water (or white wine, or for me; vinegar) to deglaze it a bit the first time. I then brown up the meat properly in just my cast iron with whatev residue liquid/oil is left, and then readd the liquid which gets absorbed so much more back into the meat (or mushrooms) I love that method bcuz it gets me juicier meats and shrooms, while also havin crispy browned bits

@Adamraguse

16 күн бұрын

@sylvia Hello, how are you doing? It is nice meeting you.

@SylviaRustyFae

16 күн бұрын

@@Adamraguse scambot

Interesting as always 😊 Although you didn't mention the difference in taste between the two methods. For me at least I feel that the mushrooms cooked in water first has a much stronger "mushroomy"/umami flavour than the conventional method, why is that? Maybe more of the glutamate in the mushroom is released during the water phase and concentrated on the surface when the water reduces and you fry them in oil, giving a more imidiate umami taste? The mushroom definetly gets smaller and a tiny bit tougher as you mentioned, but I don't mind that in exchange for the taste😊

I tend to remove the stalks and then cook them bare in a pan on their backs and flip them when the begin to sweat. and cook until tender. i dont bother slicing them. very flavorful

Just used the wet method to cook some common white mushrooms as a side for chicken parm. Used some of the oil from the chicken to finish the shrooms. *chef's kiss* Delicious

So...here's what I learned from Chef John in his mushroom burger patty video (honestly, the best non-meat burger I've ever had, and I've had 'em all!): - Start with a dry pan - Low heat - Dump mushrooms in - Add some pinches of salt - Then it's slow and low until you get to where you want to go. In the case of the burger patty, it's a good long while. BUT, I also watched Ramsay make an "improved" full English breakfast... and he did the mushrooms the same way except he only sliced them in half. At a certain point, the water is almost all gone and then he drops butter, rosemary and garlic in the pan at which point (he says) the mushroom will suck up the new liquid. I don't know about that. I could just be coated with the sauce but it's to the same end I suppose.

Hey Adam, when I tried this for the first time, I just removed some of the water at the last stage before adding oil to speed up the evaporation. It's not really hat hard to do with a spoon

My favorite thing about this video is the fact that Adam nearly threw up last time he reviewed magic spoon, it became the top comment so heavily that this time he literally cut the footage of him eating it.

i wish everyone would be into food science, i’m no expert by any means but it’s so fascinating. the more i learn the more i wanna keep learning.

Am I a heathen for using no water or oil? I just add a pinch of salt and cook till they've spat out all their water and it's evaporated.

@adamc5914

Жыл бұрын

I do this too. Mushrooms are so insanely good that I never even thought to do much more than that, like using oil etc. I may try some oil next time though.

I'm not a huge fan of mushrooms, but my mom is. She'll often cook some mushrooms to put on pizza that she makes. Rather than doing it in a pan on the stove, she actually puts them on parchment on a baking sheet and bakes them. I wonder if maybe this works because it dries them out a bit more, which might work better with pizza rather than the more oily ones you'd get from a sautee.

@chrisel4349

4 ай бұрын

Can’t she just put the raw mushrooms directly on the pizza and let the mushrooms cook as the pizza is baking? That’s how the chain pizza places do it.

@lnsflare1

4 ай бұрын

​@@chrisel4349Personally, I like to cook and season my toppings separately, then let it chill and then sprinkle it on the pizza, toss a light layer of cheese on top of it, then toss it into the oven to simultaneously bake the pizza and reheat the toppings.

ALMOST the way I do it! I never relied on certain parts of instruction taken from internet sources but came to it mostly through experience. In fact, I do not add any water nor oil for the first many minutes cooking mushroom in the pan. Water plentifully comes out of them while cooking - so THERE is the water needed. I add the oil only when most of the water has gone.

I will definitely cook my moldy bread in water now 😂 Love tour video, thank you for your contribution ❤🎉

Okay head chef here. my fav method is to shake them in a bowl while adding oil and salt then wait like 5 to let the salt draw the water out and put them in the oven on the highest heat till they're brown. Try this with whole king oyster mushrooms for example

00:44 for the best and most true sentence Adam has ever said

I love to cook down the mushrooms more and at the 'add oil stage' I use butter and garlic. It's great on steaks or a slice of toast

+2 points for proper use of the scientific method in supporting your theory about how much the hyphae collapse with the two cooking methods!

The rule of avoiding water when cleaning mushrooms is actually very applicable to chanterelles. They are straight up sponges and will absorb so much water so quickly that they will get all slimy if you dont immediately put them in a pan to dry sautee afterwards.

@BrokenFrameProductions

Жыл бұрын

I pick and cook a ton of chantarelles every season, and I always wash them before cooking them in butter. Unless your chantarelles are water-logged already (due to heavy rain), they won't get slimy. It's perfectly fine to wash chantarelles; and from a hygiene perspective, it's preferable to just brushing them.

@Flimzes

Жыл бұрын

@@BrokenFrameProductions Came here to say this, only waterlogged chantarelles absorb water in a regular cleaning, and the are usually pretty unpleasant to eat anyways in my opinion.

@craterellus3577

Жыл бұрын

@@BrokenFrameProductions that actually makes a lot of sense. The chanterelles that I pick do generally receive more rain than most parts of the world (I'm from Oregon) so I've had bad experiences with washing with water. I'll definitely have to start washing my early season chanterelles from now on though.

@laululla

Жыл бұрын

What kind of hygiene difference there is between cleaning and washing? Bacteria will not survive in the cooking temperature.

@craterellus3577

Жыл бұрын

@@laululla none unless you plan to eat them raw. I wouldnt eat most varieties of mushrooms raw anyways as most of them will leave you with an upset stomach in some capacity.

2:50 Adam discovers the British breakfast delicacy, fried bread.

@tomwood5896

Жыл бұрын

Came here to comment the same. Traditionally I guess it's fried in all the leftover fat from the fried bacon and sausages, rather than olive oil, but yeah it's a thing.

I dry fry first then butter..Always comes out great. Doing it about 40 years.

Thank you.

I didn't know cooking mushrooms in oil was even possible, my mom taught me some cooking growing up and when she sauteed mushrooms it was always with water- I just assumed it made the mushrooms too oily or something the other way but never asked. Now it makes sense why ours at home always tasted better 😃

@Shiftarus

7 ай бұрын

You still need oil or butter, water is only used sometimes at the start