Why You Can't Overcook Mushrooms and The Science Behind Them | Mushrooms | What's Eating Dan?
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- Опубліковано 2 жов 2024
- Mushrooms are neither plant nor animal. So what's the best way to cook them? Dan explains the science behind cooking this delicious fungus in this episode of What's Eating Dan?.
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Tell us about your experience with mushrooms in the comments below!
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Fuuuuck man. Those greek taste testers must have been tripping balls with some of those fungi.
yeah until they died from the poison
@@kennie39 yeah until that part..
There are very few species of mushrooms that are known to be psychedelic, only two that I can think of so no, probably not.
There's roughly a half dozen species in Greece alone. Certain ancient Greek festivals supposedly involved the use of psychedelic mushrooms.
@@Nik.No.K Even Amanita muscaria was proven to be psychadelic. It's still poisonous though
He doesn't leave mushroom for debate.
Nice
You seem like a -fungi- good person.
Congratulations, you won the Internet.
You must be a dad
That hurts to read but wp
I only understand measurements in football fields
you should watch Galileo then
You remind me of American math problems
How many washing machines make up a football field?
@@seanholland6132 well, if you make a washing machine that's football field big then you only need one washing machine.
@@CC-fo7oh Oh. My. God.
You forgot red mushrooms.
A certain Italian plumber ate a red mushroom and he became 6'8" tall.
you should see what happens when he eats a certain flower after he's 6'8"....
@@sabin97 you should see what happens when he eats a star.
"Whats your craziest experience on mushrooms?" That has to be tongue and cheek, there's no way its not.
Amanita Muscaria.
You should see what happens when his friend joins him 🍄
Craziest experience with mushrooms? You ain't slick on me undercover cop bro
Unless your from
Denver, then you're cool.
@@beatsbeercigarettes or Oakland, CA.
My dad is a mushroom nerd and once when I was a child he picked some skunk mushrooms. They didn’t smell like skunk or taste bad so we figured they were fine since they are classified as edible. What we discovered the next day is that the “skunk” came from the wind produced by the unfortunate soul brave enough to eat them...
LOL thanks for sharing
Brave Enough? I would use these mushrooms as weaponry, brave is the man who stands beside me.
Wow!😂😂😂😂😂😂😂😂😂
@@sneakybeaver8866 Load the biohazard in a bottle and now you have the deadliest bottle.
@@sneakybeaver8866 Or BEHIND you 😂
...At the "Use Water to Sautee" part, my mind exploded and i realized i've cooked mushrooms wrong and oily since day once. I also realized my assumption mushrooms broke down was wrong, and am now a little less frightened to toss them in a soup and them breaking down.
Changed the Mushroom game.
FYI, there is no right or wrong way to cook mushrooms. However, boiling is _NOT_ the same as sautéing! What you have in this video is a suggestion that you should boil your mushrooms in water. The use of the word _sauté_ is plain wrong. And If you do want to sauté mushrooms simply use a little oil or melted butter, quickly toss them around to get them evenly coated, _do not add more oil,_ then just fry them. Dry frying = sautéing. If they're too oily you've used too much oil, and you don't need UA-cam to tell you that!
@@nagualdesign exactly right, this video kind of annoyed me to be honest, it's informative to a point but it got quite a lot of details wrong. Sauteed mushrooms taste (and have a texture) completely different from what you get by "sauteing them in water". The key with sauteing mushrooms is high heat, very little oil (or butter) and not stirring the mushrooms, instead just turning them over when they brown.
@@TheAce12570 UA-cam is full of videos of people presenting their opinion as fact, and comments by people who've taken everything as gospel. Makes me sad.
wow I usually use leftover fat from cooking a steak or pork in a pan and that way I get the infused flavor in the mushrooms but I guess that the water use does cook the mushrooms enough that they don't soak up the oil
@Jay L lel
You learn something new every day. Today I learned I've been accidentally cooking mushrooms properly all this time.
Yup. The first time i realised they were eating up oil, i couldnt bear to saute them the same way again. Using water was instinctual.
Cool. Yeah. I cook mushrooms water first… then oil later. No one taught me this. I started doing that about a year ago. Nice to see this video confirm my method ^-*!!!!! I just wanted to keep the mushrooms I work with plump! and this method works 😆!!! Like for one year! that’s what I’ve been doing.
It's way better to just fry them high heat for 10 minutes in oil. You barely need any oil and you don't need to add more oil. The only objective here is to remove water from the shroom.
When I was a kid, we had an elderly neighbor who was from Russia. One of Jacob's many talents was being an accomplished mushroomer. He would go out for walks and come back with loads of mushrooms, and marinate them. He used to bring jars of them to as, as we lived right next door to him. My parents were very skeptical about eating them, at first, but my oldest brother pointed out that Jacob had been doing this all his life - and he was still very much alive and well. They were the best marinated mushrooms I have ever had. I love mushrooms, but I have to say I've never had any that came even close to the ones Jacob made. Thank you, Jacob! RIP.
An issue is though that each region has different mushroom species, and there are several species which in one region the local species is safe and in the other region an extremely similar species is not safe. An expert mushroomer is only an expert in the region they have studied, everywhere else their knowledge is not safe. Hopefully he knew that and had studied the mushrooms in the new area he had moved into and wasn't relying solely on his old knowledge.
@@tylisirn Well, everyone obviously lived, so yeah, I'm going to assume his knowledge was sufficient. 🙄
My dad loves his mushrooms. When I was living with him, we'd grow all sorts of varieties. Lions mane is perhaps my favorite of the 'exotic' species, as it's very tender and has a wonderful taste that no other mushroom can replicate. He also grew a lot of mushrooms, like reishi, which can only be consumed in tea as they're too woody to be eaten. But, really...
Mushrooms kick butt and now I'm gonna saute up some. I might try this water method, though that goes against everything I believe, because I understand that mushrooms need to lose a lot of that moisture... But hey, don't knock it until you try it, right?
Also, Jacob, RIP. You apparently gathered some damn good shrooms and your friend will never forget you!
@@Temulon Every mushroom is edible....once! Hahaha
@@tylisirn People should take this seriously. I have no problems eating shiitake grown in Ali-Shan in Taiwan, ROC, but I get sick when I eat the same mushrooms grown in the PRC.
That just reminded me, there is an edible nightshade-family berry that my friends from PRC pick in the wild, and there is the same plant in Oklahoma, USA, but there is also an almost identical looking plant in Oklahoma, which is poisonous, called Deadly Nightshade. The only difference is that the berries on the poisonous one are glossier, but sometimes it is hard to tell. I had a lot of trouble convincing them not to eat it when they came to Oklahoma.
"What's you craziest experience with mushrooms?" lol is he's asking for trip-reports?
He seems to be holding back a cheeky smile after he says it, guaranteed he knows what he's doing.
Yes, my report, short version, I drank tea made out of 30 grams of dried Amanita Muscaria mushroom. I went to sleep, I died, I was in hell for an eternity, then I was in void for an eternity, then I was life for an eternity, then I was human, then I woke up.
@@hardstreg6980 You're a legend
You’re handsome
I watched this video about a month ago, then yesterday made mushrooms. I made them from what I vaguely remembered from this video - water first, then oil later. And damned if it wasn't the best batch of mushrooms I've ever made. Thank you for this one.
In the early 90s when I was young and growing up in Poland, I would wake up in the wee hours of the morning and go mushroom picking with my father. There was something about walking through a damp forest in autumn collecting nature's bounty.
What a great memorable time with your father. Reminded me of similar times with my Dad in backyard vegetable garden. Food can do that in many different ways!
My family lived in northern Italy for three years. We had a house along the base of the Alps near Giais. In the fall, mushroom hunters would walk past our house, and Mom would buy mushrooms off them when they came back. I remember Mom sauteing them and we ate them as a meal.
TrueHero123 I too went mushroom hunting in my early years in Germany. Great memories !! Miss having Pfifferlingen ( chanterelles) and Steinpilze
My relatives used to pick mushrooms. They were so tasty.
What a fabulous blessed memory! dad's are great aren't they?!
How to chanterelle:
1: Put a bunch of them in a frying pan with a lid on medium heat
2: When they are sweating so much they are soaking, remove lid and turn the heat to high
3: Fry away all the water (ALL of it)
4: Add lots of butter and some salt and keep frying for a while
Great on crisp flatbread
and make sure not to add vegetable F&%$ing oil or water.....
"You cant overcook mushrooms"
My cooking skills: *Are you challenging me?*
Same. I could even burn water.
Dood. I like my portabellas nearly black.
I once tried to do crispy roast mushrooms but forgot I had the oven on for 3 hours, safe to say those ones were overdone (and turned to charcoal)
I tried sautéing mushrooms in water before adding oil and other veggies. It came out wonderfully. I used a fraction of the oil I usually have to use. Thank you ATK
Wonderful to hear!
Now this is a REAL food science *cooking* series...not the blasphemy on the Everyday Food channel. Hope this gets more popular!
Everyday foods is actually quite informative, especially Thomas Joseph's show.
you should watch Good Eats with Alton Brown! He delves into food science in a really entertaining way
@@andrewenglish1066 He's still doing the show?
@@meme-hz1mq he's been teasing on the show coming back
My husband doesn’t like mushrooms. But one time I cooked some King Trumpet (or King Oyster) mushroom slices and he thought it was scallops. He ate it. He couldn’t tell the difference.
ny husband stil says he doesnt like mushrooms but I've been putting them in food without him even realizing lol
I was given some lobster mushrooms once and told to saute them only with butter. They were the most lobster tasting substance aside from lobster itself. The bad news is that in the 10+ years since I've only seen them sold once, in a Balducci's in NYC
Many people _think_ they don't like mushrooms but actually do, when fed the right kind cooked well.
Most of the family I married into do not like mushrooms. Oh, well, that's more for ME!
@@wildog47 sometimes it's best when partners don't know. If you asked my husband (36 years) if he likes fish sauce he'd say hell, no! But every time I make a stir fry (once a week) there's fish sauce in it.
Add salt when you saute mushrooms for the water to release faster, that way they have less time to absorb the oil and you can saute them as you do with most other foods. Cutting them small also helps in that
how are you sauteing them dry? please explain step by step what you are talking about, also
instead of adding water to cook the mushrooms and make them non oil absorbent i am thinking why not use white wine instead? that way they may be flavored in wine that i was gonna use in my mushroom sauce anyways then i can brown them in oil or butter once the wine has evaporated having done its job, what do you think?
Grew up in Ukraine, and I still remember, 30 years later, picking mushrooms in the forests with my grandparents. I was just a kid so I didn't know the difference between the good and poisonous ones, so behind my back, they threw out the bad ones. ;)
Besides being delicious, they are incredibly sustainable. Based on some quick googling, you can grow 25 pounds of oyster mushrooms in a single square foot of area! (I can confirm that with my own oyster experiments.) That's before you start stacking!
I'd sooner trust the next mushroom I find growing in Chernoble than anything google says.
25lbs in 1 square foot area?? what do they stack on top of each other and grow like a xmas tree?? 25lbs is really hard to believe
I believe that this is you're best video so far. I use mushrooms alot. The water before oil is new to me, however, I don't normally use oil but use unsalted butter instead. How about you folks do a entire special edition of mushrooms. How to saute, make soups, sauces, salads, well you get the idea.
*a lot
@@BALLASTATUS11223344 Fuck off
@@BALLASTATUS11223344 Fuck off
BALLASTATUS11223344 fuck off
BALLASTATUS11223344 fuck off
Naming dogs after pasta has to be the cutest thing I've ever heard of.
Danielle Anderson
I like Fagottini or Fideo for a dog.
If you just say "Buca" it means the female version of the word "hole" in Italian... It's actually kind of disturbing LOL! XD
@@Taricus a hole is a hole...
*Unzips pants*
Wait what?
until he cooks the dog with the type of pasta its named after.
@@lareinadiondra6027 FAGOTini ????? You gotta be freaking joking 😂😂😂😂
Well played, Dan-great video. My usual technique, which I think offers a slightly more robust flavor, involves omitting the water and using a “dry sauté” -med low heat in an empty skillet. The mushrooms will eventually release the water on their own. Adding water of course helps to achieve this faster through heat transfer but also lowers the temperature in the pan, preventing that glorious Maillard reaction from sugars and amino acids that escape. Adding the oil of course does recapture some of that but in practice the surface of the mushrooms have changed their texture and have a bit more water so the browning reaction proceeds differently. With the dry sauté method you get more soy sauce/umami notes than the more light carmel/nondescript maillard that you get if you add water. There’s certainly a time and a place for both methods! Thanks again for the very informative video!
Absolutely agree. It's a little trickier to prevent them from sticking, but you can add a few drops of oil now and then if it's an issue. You can also toss a little powdered salt on 'em to help things along. Once I went the dry-fry route I never looked back. Even if I'm going to use them in soup I prefer to do this first.
100% agree. You can just toss some dry mushrooms. That'll help the mushrooms release their water and once it evaporates use a bit of oil or butter to brown them.
@@CaseyConnor Nothing beats it
Thanks for the dry pan method idea. That will work when I'm able to stay at the pan. I'll still use the water first, then the fat when I have other distractions to tend to.
Hey - I just remembered how my mother made her cooked mushrooms taste so good. It involved a dry skillet and salt, and adding butter after they were cooked. Usually served with bacon or kidneys as I recall.
"your craziest experience with mushrooms"
well.....
Quite a few to say the least 😂😂😂🤙
I love how at first glance the title and the thumbnail suggest that if you eat overcooked mushrooms they'll start digesting you, but in reality you genuinely *can't* overcook mushrooms due to their amazing thermal stores.
I thought the same 😅
Wrong, in MasterChef they said you can overcook mushrooms.
@@alexsmith1207 I mean yeah if you really put your mind to it, like charring them or just throwing them into a fire. The point was that it's near impossible to *accidentally* overcook them when doing so conventionally
Fun fact: You can leave mushrooms in sunlight for 10mins to increase the vit D content 10 fold.
This bit is taken from an article where they increased the vitamin D content of shiitake mushrooms 460x (but they were left in the sun for 12hrs)
Here is a simple experiment we did one summer afternoon in Kamilche Point, Washington. We compared several forms of organically grown shiitake mushrooms, which had starting level of 100 IU/100 grams. We compared the vitamin D levels of three sets of mushrooms, all from the same crop. The first was grown and dried indoors. The second set was dried outdoors in the sunlight with their gills facing down. The third set of mushrooms was dried outdoors in the sunlight with their gills facing upwards for full sun exposure. The most vitamin D was found in shiitake dried with gills up that were exposed to sunlight for two days, six hours per day. The vitamin D levels in these mushrooms soared from 100 IU/100 grams to nearly 46,000 IU/100 grams (see chart). Their stems, though, produced very little vitamin D, only about 900 IU. Notably, vitamin D levels dropped on the third day, probably due to over-exposure to UV.
Valuable data, thank you.
OMG STORY TIME:
Me and my mom were making alfredo. She told me to sauté the mushrooms in a separate pan so I put so oil and the mushrooms and boom all the oils gone. Just like this video said I kept adding and gone. I told my mom “every time I add some oil it evaporates or something” and she told me I just didn’t add enough oil I was like “I added oil like 5 times and it keeps disappearing”. The she added it herself and witnessed it vanish and she shrugged it off as nothing. Now I finally know why. Great video lol
Great pfp ( ° \/ °)
MythyDAMASHII very good but I always have a lenny ready to go -> ( ͡° ͜ʖ ͡°)
Also thx XD
@@Hayden_Cat yw :3
@@Hayden_Cat also I'm now 13 in 2020 yay now UA-cam community won't hate me
@@mythydamashii9978 13 year olds are still hated, plus no one asked for your age
*Try sour or acidic, if you want to overcook the mushrooms :-)*
Boiling mushrooms with Sauerkraut or Kimchi makes them soft and breaks down their cells.
epSos.de
yeah that’s not overcooking it’s denaturation
Cool what's the texture like after denaturing?
@@hibiscusflower5911 overcooked
This is nothing short of GENIUS!!! I will NEVER cook mushrooms without using this trick, ever again. I have no idea why this isn't taught in culinary school and shown on every TV cooking show from this day forward. This works and saves a ridiculous amount of time and makes better finished mushrooms. 7 out of 5 stars!!!
I already knew mushrooms love to soak up oil, but now I know why, and how to stop it and cook mushrooms better. This also explains why it works out better when I put raw mushroom in my ramen or pho versus cooking them and putting them in. Great video, learned a lot!
We used to pick chanterelle mushrooms here in Santa Barbara, CA for fun and make a really good profit for a day walking around oak groves. Sell them to local restaurants and make a few hundred bucks for a few hours of work. Lots of fun and lots of money for a teenager. Miss doing that. Now it’s gotten competitive with people making deals with landowners etc. but was a great way to spend the day.
Now I'm craving mushrooms.
My girlfriend claimed to hate mushrooms (she didn't even refer to them as mushrooms only as fungi) for years limiting how much I could buy at the store. One evening, I made chicken thighs with mushrooms. I didn't do anything fancy or special but I did make sure to brown the mushrooms and skin of the thighs well. My girlfriend now eats mushrooms. Thanks for the water tip Dan. I am going to try it out.
The secret to getting people to like mushrooms is to blitz them up in a food processor first and then adding them to for example, a spaghetti sauce so that you get the flavor and a little texture but not too much and your mycophobic eater won't know the difference! It's so funny that people won't eat mushrooms, but they will eat bread, drink beer (yeast) and eat cheese (mold).
Right, it’s really odd to me.
@Eric Grijalva shut up ya damn snowflake. Jesus do you always freak out and say stupid shit like this? No dipshit, she wasn't allergic, it already has been made clear she just didn't like them and was just being picky when it came to mushrooms.
1:28 "They're in their on kingdom entirely" A mushroom kingdom?
I think he meant Fungi but doesn't know there are more fungi other than mushrooms
@@HondaFit-ot5ws I was making a mario joke, ya know... The mushroom kingdom...Princess peach?
"I fed it to a dog. This dog. Buca. Buccatini."
Buca is looking at the camera like "please, they only feed me overcooked steak, my tastebuds and tummy are sad"
(Also: garlic powder and a touch of lemon or red wine vinegar near the end. Maybe a little rosemary for fragrance. Alternatively cut them a little smaller and make a nice pan sauce from the butter; add flour to build a roux, brown it a bit, add more water. Viola, mushroom gravy to top your hopefully not overcooked steak and or potatoes with)
K Ryuzaki I died, they only feed me over cooked steak
*Bucatini
@@ValerioGiganteGiga thank you, the auto-detect subtitles lied to me
My craziest experience with mushrooms I took like 4 grams, layed down on my bed and stared at the walls for hours
popcorn ceiling is the best.
That’s not a story... get a life
@@johnjohntv1195 Damn john john go off
I would eat them and go running thru the redwoods in Humboldt ahhh good times
Johnjohntv 69 he had fun, that’s good. You ate some shitaki mushrooms and had fun eating it
Dan is a fun guy. His stomach has much room. And he never gives us shitake. That's the morel of the story.
lol them puns tho.
Karl Delavigne oh you’re just too clever lmao
I chanterelle anyone
@@danlewis1871 You'd be asking for truffle...
Love it!!!
YT's algorithm finally got it right and recommended something useful. This is brilliant, thanks so much!
Glad to learn better how to cook mushrooms. I have loved them since I was a child and knowing how to best sautee them means maybe I will eat them more often.
Currently living in Japan and the super markets here have SO many different kinds of mushrooms it's so much fun to try new ones every time I go.
In college, we used to go into the forest outside State College, PA to gather wild mushrooms. We would bring them back to our dorm room and place them in little foil packages with a pat of butter, salt and freshly-ground pepper. We would heat our iron on the cotton setting and gently place it onto the foil for exactly five minutes. Combined with the similarly prepared, but on the steam setting, rice, it was heaven. 😉
I am afraid of poisoning myself. I would be afraid to be so bold.
Psyloscibin shroomers? Lol
People did that in my dorms with morels and someone called the cops on them lmao
*that's a good way to die if you dont know your mushrooms like a real expert*
I've heard so many stories of people doing that for a while. Then theres the good looking mushrooms that look almost identical to edible ones but it isn't the same. And the family dies from poisoning. Ive heard of those stories, be careful! It's very real.
Imagine thinking about the last dog to come along and piss on em
I once made mini pizza's out of portobello caps. Pretty legit.
Steve Eady - when I lived on tour we hit this restaurant in Vermont... hamburger bun, lettuce, grilled portobello cap with a slab of melted (Vermont) cheddar on top, pickles and a yogurt dill sauce. Even tho it technically isn’t, it’s one of the best hamburgers I’ve ever had... I still remember it 21 years later !!
@@grendelum Sounds amazing!
@@grendelum
sounds pretty delicious.
i like beef, but once in a while i eat a baked potato with mushrooms instead of ground beef....
@@grendelum you stole my comment
@@grendelum do you remember where the restaurant was in the state?
My initial experience with morel mushrooms taught me something. I brought the morels home in a plastic bag because my intention was to cook them right away. To my horror I saw tiny worms coming out of the mushrooms. But that was the good news! They were coming out of the mushrooms because the natural heat of them being in a plastic bag drew them out. All I had to do was wait until they had all exited the mushrooms before cooking them. It didn’t take long for them to leave.
No extra charge for the wormies :-))
You still ate them 🪱 😱💀
You're such a fun guy. I really appreciate the tip about the water because I really don't want my toddler absorbing that much oil because it sticks to the dirt. New subscriber!
Dan, you're terrific! I am a dietitian and a pretty decent cook, and still I learn so much from you! Love the food science component and your fab sense of humor too.
I would like to see an episode about eggs. How can you whip the whites into stiff peaks unless the yolk is mixed in? Why do they act like glue in baking? Why do I hate them if they're scrambled, boiled, poached, or fried but love what they do to French toast, German pancakes, and fried chicken?
Yes, best tasting with French toast.
Awesome video, Dan! I love mushrooms, and one of my favorite dishes to cook is chicken marsala with lots of mushrooms.
Craziest experience with mushrooms? Once I found a mushroom the size of a softball. Shit was cash.
Oh and one time I ate a bunch of mushrooms and my face melted into the ceiling then I was God.
Large puffballs can get as big as soccer balls.
You likely found a small puffball known as calvatia bovinus.
Great comment
@@Cheeseburger.Launch.Sequence Wow, that's so cool!
This is the second video I've watched that says you should cook mushrooms with water first and after a terrible batch of mushrooms I made over the weekend I'm finally going to give this technique a go!
This is good to know. I typically just heavily butter the pan and put seasoning salt over em on low heat and they’re delicious, but I think I have to try this
They're on Instagram
.....
I've been pronounce Chitin wrong my whole life.
Ikk so have I 😂
Ch-itin
English is dumb ¯\_(ツ)_/¯
You've got to be chitin me
@@shawnleist8999 I've always pronounced it either as Kai-tin or Chi-tin
"Entangled Life" by Merlin Sheldrake gives a deeper insight into how amazing fungi are. And great tip on the cooking!
You can't overcook mushrooms? Challenge accepted.
Potatitis Yeah, you can definitely overcook and burn mushrooms.
I can't believe i didn't already know this - genius. Thanks!
Piemonte, Italy. Porcini cut in slices, breaded and quickly fried in a skillet with just some oil, not deep. They become tender as bone marrow inside the crispy crust.
i was tripping 6 g golden teachers for my first time and then 20 cats ran out of an alley and circled me 10/10
Breaded and fried morel mushrooms are my favorite. There's nothing quite like foraging in the woods for your own food. I always slice them in half, then soak them in salt-water overnight, which helps to keep the oil from soaking them when deep-frying.
wow.
Thank you man. you just saved me and my family a ton of callories that can go into desert!
Thank you very much!
I managed to figure out the trick with the water on my own, but I had no idea why it works. Thanks!
Dan is VERY good. I record for a living and he's just about perfect. Clear and charming.
I love mushrooms. I dont know why, i guess it was alice in wonderland, with the big red mushrooms and other books n stuff. I always was like "OO THAT LOOKS SO COOL AND SMOOSHY"
Craziest experience with mushrooms leaves the spectrum pretty wide, eh?
😂 😂 😂
So water first, then oil, then seasoning. Got it.
Keep these fascinating and extremely useful videos coming, Dan!
One time i ate these mushrooms and started seeing geometric shapes. It was wonderful.
The craziest experience I had with mushrooms is when I ate a fistful and was catapulted into the heavens and found myself standing before god
Craziest experience: finding Morels growing next to my driveway!
I have to drive like 3 hours into the woods wtf
Morel of the story: keep your eyes peeled
Great segment! Really dig everything about this series. Tight editing, tight sound design, and just an overall really warm and fun presentation.
Didn't want to ruin everyone's appetite by mentioning that insect shells are also chitin?
My son just sent me here to learn more about mushrooms!!! Thank you my boy!
Thanks for the cooking tip. Mushrooms are a staple in our home.
Higher heat and a good pan makes the mushrooms cook better, with less oil. Fresh garlic, chopped scallions, and dill are great with mushrooms. I'd like to see your take on a good cream of mushroom soup, in a future video.
Yes, I put the heat 3/4 and make sure the oil is hot before adding the mushrooms.
I lived with a vegan once. We were eating steak on the grill when he brought portabello mushrooms to cook and eat on the grill. I would say he overcooked them because by the time they came off the grill they were black and still partially on fire.
How tf did he burn one of the easiest things to cook 😩
@@Sandstimes put them on the grill and then walked away
That's what happens when you consort with beings from Vega.
Cooking stops when carbonization begins.
I love it when I learn something new and exciting. This is going to be my new way of cooking mushrooms. Thanks!
This was so informative! I love this channel
I recommend you hit up this legit plug they're very reliable ship to any location they've got Adderall shrooms ketamine dmt,lsd,spores,microdose and other psychedelic stuffs
trippy_psyche1
Thank you to all the food tasters without them we wouldn't know what to eat and not eat
the crispy brown shrivels in my frying pan disagree with this title.
you gotta heat up the pan first, like really really hot. Then chuck em in there and shake them up a bit for a few minutes
@@carlosandleon and they wont ever overcook right
@@itsianman they will shrivel
Aaaand take a drink every time he says “mushrooms”
Alcohol poisoning 👍
How do you clean mushrooms? I was told once to never wash them, you should wipe them with a clean cloth. How do you clean mushrooms?
Travis Denney with dawn dish soap
I don't even bother. I just cut em up and cook them.
Being serious, you don't want to disk your mushrooms, but you can absolutely put them in a colander and run water over them to wash them. You can also wipe with a damp paper towel, but that won't rinse dirt out of the gills of white or cremini mushrooms. If you're mushrooms take up a little water, as Dan just showed, no harm no foul.
@@kiltedcripple thanks for the information. I don't often eat mushrooms but I like to throw them in pasta sauce.
I'm a bit late to answer, but if you harvested them yourself you want to clean them pretty well to get rid of all the insects and dirt, in which case you should actually use a small brush.
what a useful and enjoyable explanation! great video
“Have you ever wondered how we found out what mushrooms are safe to eat?”
Idk, with a lot of lives I’m assuming.
I am so happy that we started making books. Mushrooms identification books were, for obvious reasons, quite early in the bookmaking history. ^^
Honestly, I'm not sure why people went on testing them.
Slavery
You also don't need to taste a large amount of mushrooms to know if it's dangerous. If you puke after eating a bit of it you would classify it as poisonous i assume.
@@nordicmind82 The problem is that it's a very complex thing even with books. Misidentification is easy.
This man makes mushrooms fascinating. Extraordinary!!! Love your videos, Dan.
I could watch slow zoom on Dan for hours
Weird!
Same here
AGREED
I actually really hate the slow zoom, it’s like they’re building tension but it doesn’t resolve to anything.
Love the video though, very interesting stuff
When I was a kid, they said that mushrooms have no nutritional value.
Wow... Rather odd claim. What country are you from? :)
@@nordicmind82 I was a kid a long time ago. They simply didn't know. Smoking was considered to be a health benefit, too, back then.
...and now we have Quorn, the delicious fungus-based fake meats. Good source of protein (assuming you don't have a mold allergy, because some people have reacted very negatively to Quorn but, as I understand it, it was simply an undiagnosed allergy, not Quorn itself being dangerous). I had their chicken in a curry and it was way better than other fake meats I've tried -- seemed to nail the texture, not just the taste. (But mushrooms are tasty regardless.)
Didn't know that was pronounced "kite-n" I've been saying "chit-in" since highschool bio class
Mind blown! Really excited to try this in my next gallette forestiere
I love how different mushrooms have different textures and reactions to cooking. For example, Maitake mushrooms, when roasted, tossed in olive oil salt and pepper get crispy and meaty. Thin, crunchy, but they also still have a small juicy bite at parts. Other mushrooms, however, like shiitake, when roasted, get more leathery and concentrated. They have so much umami, but they have a hard time getting tender and brittle like maitake.
Fantastic video, surprised I haven't stumbled on this channel until now.
love your series Dan. Truly. My rule of thumb with mushrooms is to follow Julia Child's technique. Dry sauté them without crowding the pan - so, in batches if necessary. No need for liquid of any kind or salt until the end. This is how they're prepared when added to Boeuf Bourguignon after the braise. I've found this technique to be reliable in developing the marvelous browning that contributes to the umami. Your mileage may vary.
"Your mileage may vary" means the exact opposite of "reliable". Reliable means that the outcome is able to be reproduced the vast majority of the time.
I, too, have had very good results for mushrooms with Julia Child's technique.
Has anyone compared the two methods side by side??
*sees mushroom in title- immediately clicks on video and likes it without evening beginning to watch it*
I used button mushrooms for keto diet in the past. You can literally throw few chopped mushrooms into 50+ g of melted butter or basically any fat or oil and if you eat them hot, there was no unplesant oily taste.
Very good Dan... instead of water I "saute" in cream or dry sherry - adds a nice nuttiness to the 'shrooms
i love science talk about food ☺️
me too.
We use many many more varieties of mushrooms here in Poland. Basically every consumable kind that grows domestic
I hate mushrooms but still watched the video lol
I'D love to like them though:( I have to try other varieties I guess!
I made someone hating myshrooms liking them now... if you know how to prepare them, it's delicious. Also, mushrooms picked in nature are 10x better
@@BrotherOats have you tried enoki? They look sorta like noodles and they taste savory like meat. Even my super picky grandma likes them so if you haven't I'd recommend giving them a shot.
That's the best series of food on UA-cam. Too bad it doesn't have its own channel.
Thank you Dan , was very educational! I never miss any of your guidance on TV, or U tub you cooking is sophisticated, and complicated ,like putting stake in plastic bag and keep it in the hot water till is ready , for that give me a break!
That's what you think. I'd still find a way to burn the mushrooms with my cooking skills
I've did it
That's very useful! Never adding oil first ever again!
I like psilocybe cubensis
you have changed my life thankyou
I go mushroom picking in my local woods every autumn - finally, I've learned how to cook them!