Chef Tim, thanks so much for that peeling technique! We foraged a capful of beautiful fresh oysters yesterday and today had them in omelets atop a bed of crispy fried leeks. This technique is an absolute keeper -- dairy brunch, here we come!
I foraged 10.2lbs this morning and I'm absolutely sick of chopping so I'm going to try this peeling technique if only for a change of pace! I'm planning to use most in a bulk pasta sauce and uncertain whether I should just cook them in the sauce (for the last couple minutes) or saute first, but I'm leaning toward the latter.
Great video! I found a giant double oyster mushroom (weighed 3 pounds) in my yard but unfortunately cooked to wrong so it was rubbery. I plan to farm the spores and keep practicing with the cooking techniques.
It might have been rubbery because it was passed being ripe (or ready for harvest). If the caps were turned up, it was likely way past time for harvest which is still edible, but maybe a bit tough.
Not certain about the points made but ,if anyone else needs to find out about how do i grow mushrooms try Vaxicorn Mushroom Maker Guide (should be on google have a look ) ? Ive heard some unbelievable things about it and my co-worker got great results with it.
There are several things you can try pick the top variety - there are many available. grow them in the best conditions - some such as oyster muchrooms like cool humid conditions and may be put outside (I learned these and the reasons they work from Gregs Mushroom Grower website )
IDK about protein replacer they have very little. They might imitate meat texture more though. Probably would be good fried with quinoa and some crushed peanuts and red pepper. Now you got your protein!
I dont really care for them peeled like this. I just chop them up and add them to practically ANY DISH. Mashed potaotes...w oyster or shitake CHOPPED...w red chili is my kids favorite side dish right now...and they are both late teens. MUSHROOMS ARE GODS!
For anything crispy and caramelized, use any high-heat oil, like sunflower or canola oil. You definitely don't want to use extra virgin olive oil or butter in this case. But olive oil and butter is perfect if you just want more popular sautéed mushrooms fried on medium heat.
I've been spending time with the help of my son researching into growing mushrooms at home after which we found an awesome resource at Gregs Mushroom Grower (google it if you are interested)
Prabhat Shrestha I am obsessed w mushrooms. I am currently working on innoculating small logs that can be tossed in a backpack...to give out to the community...So they can innoculate our local forests w edible mushrooms. Mushrooms are gods.
felt good watching a chef in a real work kitchen and whose confidence spelled delicious.
Thanks for your recipe, I think I will try to flavour the oil with the garlic first and then add the mushrooms, cant wait to try it!
Chef Tim, thanks so much for that peeling technique! We foraged a capful of beautiful fresh oysters yesterday and today had them in omelets atop a bed of crispy fried leeks. This technique is an absolute keeper -- dairy brunch, here we come!
I followed these instructions and my 'shrooms turned out fantastic! Thanks so much!
Just made these. They are absolutely delicious!!
Gonna use this method to cook some oyster mushrooms over any other I’ve seen on youtube just cause I love Canadian accents! 🍄 🍁
Outstanding! You make your videos welcoming!
Great video lad!
I foraged 10.2lbs this morning and I'm absolutely sick of chopping so I'm going to try this peeling technique if only for a change of pace! I'm planning to use most in a bulk pasta sauce and uncertain whether I should just cook them in the sauce (for the last couple minutes) or saute first, but I'm leaning toward the latter.
Hey how are you able to best find areas to forage? Was looking for better resources than just the few books I have
Great video! I found a giant double oyster mushroom (weighed 3 pounds) in my yard but unfortunately cooked to wrong so it was rubbery. I plan to farm the spores and keep practicing with the cooking techniques.
It might have been rubbery because it was passed being ripe (or ready for harvest). If the caps were turned up, it was likely way past time for harvest which is still edible, but maybe a bit tough.
PLEASE RESPOND ASAP how do i get the spores from oysters??
Nice Chef. Looks great!
Brilliant thanks for the tip
Thanks, just harvested some and cooked them.very nice
Loved it! Tried it and it was awesome. 💗
Thanks for the video. How do you clean the oyster mushrooms?
First time I ever made this type of mushroom. Delicious. 5 *****'s!
Thank you sir. Did this just now forgot the chilli flakes but it was so good. Mushrooms came out of the woods yesterday.
0:56 that bowl of mushrooms is ALIVE
😄
Not certain about the points made but ,if anyone else needs to find out about how do i grow mushrooms try Vaxicorn Mushroom Maker Guide (should be on google have a look ) ? Ive heard some unbelievable things about it and my co-worker got great results with it.
There are several things you can try
pick the top variety - there are many available.
grow them in the best conditions - some such as oyster muchrooms like cool humid conditions and may be put outside (I learned these and the reasons they work from Gregs Mushroom Grower website )
I saw the piece moving too 😂😂😂
Yeah thats actually terrifying
IDK about protein replacer they have very little. They might imitate meat texture more though. Probably would be good fried with quinoa and some crushed peanuts and red pepper. Now you got your protein!
Going to try making in the style of the Cuban dish, vaca frita with black beans and rice
Good teq, good seasoning, good vid. 👍
Looks interesting recepi...
Handsome chef😊Thank you
Are these fried in oil or butter?
If it's near its smoke point then I have a feeling it wouldn't be butter, but I'm not a chef so don't take this as gospel
These are AMAZING!!!!! Try it....
It would have been nice if you mentioned what oil you used in the pan to cook the mushrooms as I heard no mention of it. But thanks for the recipe!
@Gray Au Butter burns way too easily and the taste turns weird at the temperatures needed to saute.
@@vitopettito1689 This is why you add olive oil with your butter. :)
@@Krakaet I actually started doing this! I reccomend olive oil initially and then I turn down or off the heat and melt in a bit of butter. Amazing!
@@vitopettito1689 Thank you for the tip!!!!
@@vitopettito1689 UDATE: wowawewow
I like to add parsley, dill, mint and thyme at when they're done cooking
What other food would you serve these with?
Can someone explain to me how the mushroom in the bowl can moving?
There's a fan on somewhere, causing the strands to move
they're on water
He's "pulling" the mushroom tissue, not peeling. FFs. I agree with the many others who thought it a waste of time - just chop them up.
I dont really care for them peeled like this.
I just chop them up and add them to practically ANY DISH.
Mashed potaotes...w oyster or shitake CHOPPED...w red chili is my kids favorite side dish right now...and they are both late teens.
MUSHROOMS ARE GODS!
You failed to mention what type of oil you were using. Please comment.
I start with olive oil then add a little butter toward the end
For anything crispy and caramelized, use any high-heat oil, like sunflower or canola oil. You definitely don't want to use extra virgin olive oil or butter in this case. But olive oil and butter is perfect if you just want more popular sautéed mushrooms fried on medium heat.
Bro, at :57 WTH is moving around in that bowl of shrooms?
that kitchen wall and stove is horrendous, but nice technique
Jesus man you’re feeding people Teflon flakes
your customers ate all the non stick coating off that old shitty pan. That stuff causes cancer.
What city?
Vancouver
what's the fat?
I've been researching into how to grow mushrooms and discovered a fantastic website at gregs mushroom grower (check it out on google)
shouldn't you season them before they finish cooking, otherwise they taste over salted
The hottest cooking video I have ever seen👍👌😁
You should serve your recipes in a white plate to appreciate how good is the food .....but, that black oxide container 😂😂😂 really???
That garlic definitely isn't cooked and caramelised enough. Without burning it of course. That would make it bitter.
But nice dish.
Yo metal on metal tho
How bout being joined to the Spirit Of Truth [ the source of freedom] through Christ Jesus , God The Father making you His son once forever! Shalom.
Nok
I have spent months studying how to grow mushrooms then we discovered a fantastic resource at gregs mushroom grower (check it out on google)
Peel like string cheese
🐌
Bljak kuhinja tava , nikada po vasem receptu nebi nista skuhala.
I've been spending time with the help of my son researching into growing mushrooms at home after which we found an awesome resource at Gregs Mushroom Grower (google it if you are interested)
Prabhat Shrestha I am obsessed w mushrooms. I am currently working on innoculating small logs that can be tossed in a backpack...to give out to the community...So they can innoculate our local forests w edible mushrooms.
Mushrooms are gods.
Outstanding! You make your videos welcoming!
excellent! Thank you