@Raymond There is absolutely no "my government". (I'm basically an anarchist) There are a bunch of fascists who seized power on the territory of the RF. If you are talking about it. But what does this have to do with video?
My grandma used to make loads of pickled mushrooms but honestly, the basic ones get boring pretty quick :D I am so glad you showcased something more creative - maybe I'll revisit this childhood classic with a twist! I bet they would also be great with an Asian twist (with ssamjang or gochujang for example). Thanks for the idea!
Great idea and perfect timing! We recently realized we have more mushrooms in the fridge than plans to eat them shortly, and anything to extend their shelf life just a little is great. P.s. (presuming you’re checking the analytics) I noticed two thumbnails and like both but only watched in full when I did because of my workday end.
Thanks to you both Monica your opinion is always valued, Sauce Stache you are looking great keep your good work up for the new year, have any new books out lately.
I'd never have thought of pickling mushrooms. I was skeptical, but I trust your recipes, and Monica can't be doubted. Definitely going to have to try this.
Probably I'm wrong. I'm not american but I thought that pickles were something that undergoes a fermentation process for a few days? Boiled mushrooms and boiled broth sealed don't ferment, those are what we call "marinated mushroom" or sottaceto in Italy (undervinegar) am I wrong?
Pickling, at least in English and some Indian languages I know, can refer to both preservation or fermentation in a brine and/or acid like vinegar. I think with fermentation, the mixture naturally forms its own vinegar solution over time, so it ends up almost the same product.
The nuance is, making vinegar is basically fermenting grape juice. If you add things to a ferment, you are further fermenting other things, sort of. I can understand creating a different word for it tho, as one is a two-step process, while fermenting directly is just one and done.
This looks good to try. I’ll try it next time I get extra mushrooms. You have to be careful if you try canning. Botulism likes wet environments with low oxygen and generally room temp. So, the sealed jar basically. I bet if you just took hot pickling liquid and throw it in a hot jar and put a lid it will seal, but it doesn’t mean it’s safe at all. You’d probably want to use less oil and make sure you check the pH. It’s not like it’s going to make your stomach sick it means you can’t breath and suffocate!!
*HUMONGOUS* props!! I have been trying to pickle mushrooms for the last few months and they always taste lame. This is a much better technique than I have been using. Subscribed.
I found a pickling seasoning mix in my local store and picked it up on a whim. I've been terrified to use it since, but I think I might try a small batch of mushroom pickles with it. It has coriander and pepper and a couple more things. (Edited for grammar)
@@hithasrivatsan3940 The telegram thing is a scam, with someone pretending to be him. I almost got hit with that with another YT provider being copied and scammed.
I've been meaning to try that recipe from Serious Eats for years..now you have pushed me to go ahead n do it. Kenji Lopez was doing vegan month recipes a few years back and he did a great job..he left lots of good vegan recipes on that site.
My local Asian supermarket sells big cans of whole button mushrooms. They are also really great for pickling. Cheap and you don't have to cook them first. I'm all about lazy solutions. :)
I honestly didn't know you could pickle mushrooms. Oh and as a side note, both you guys are looking great! Whatever you're doing, keep it up! Loving the flailing energy haha, maybe that's the secret.
Hi Mr Stache, this vegan Chinese place near me has the most insanely good drunken seitan. The texture is meaty but when you tear them apart it seems like it’s thin sheets of seitan that have been rolled over each other into a tube and then cut on a bias. Have you done any experiments with folding seitan over or rolling it?
Oh that sounds really interesting!! I have, without luck. I know there are some techniews that call for stretching and rolling, but I have not had success. Next time you go send me a picture if you can!!
On the moment 5:23 I completely lost myself. I was standing at the left side of my monitor and just lost myself xD I was like, wait, what is happening now lmao
The recipe looks awesome but I have a question. 1 tbsp of sugar isn't the same as 3 tsp of salt as volume measure? 🤔 Thanks for sharing amazing videos.
I missed what exactly these were pickled in. Was this the vinegar method just a bit modified? Did not look like the Lacto method which I use. How long can these keep on the jar on the fridge? Thanks.
Do you have any advice for messing up cooking something I usually get frustrated if I make something and it ends up coming out inedible is it normal to keep messing things up? its not every time its inedible only if I'm trying to make something intense that requires alot of work, I can make fried rice good 90% of the time
ITs TOTALLY normal to mess up new dishes!! most of the time!!! I mess up recipes ALL of the time. Just try again, the thing I would say is work on 1 part until you get that part better. A recipe is just a combination of ingredients and techniques, so work on 1 technique. I usually burn stuff hahah so im working on paying more attention to the heat, keeping it lower then normal, and having patience.
if you dont already, try prepping all the food first before cooking. I find i dont overcook things when i do that and im much more structured when making meals that require lots of ingredients. Hope that helps!
@@SauceStache I usually burn things too my oven I have to keep it on like medium low to not burn my rice I've tried prepping ingredients beforehand and it helps but I end up adding more stuff and trying to do to much so I'll try to slow down and be more patient slowly adding more stuff, Thank you for your response
@Sauce Stache I have a level-up you and Monica will freakin' **love,** if you like wine. I never tried this with white wine, but I've done this with either a Pino Noir (recommended) or Cabernet (good, but...). The method is ridiculously easy. In a microwave safe dish, place cleaned, sliced mushrooms (it works better sliced than whole, but you can do whole as well); add a sprinkle of Italian seasoning (the kind w/o salt), and a little minced garlic (about one clove for a pound of 'shrooms). Pour in just BARELY enough wine to cover, and microwave about 6 minutes. You can eat these hot if you want, but I usually allowed mine to cool, then just threw them in the fridge, just in a bowl with a lid. I don't know how long they would last, "pickled" in wine, because they tasted so good, they only lasted a day. There is no pre-cooking needed, and no vinegar, although I imagine some balsamic might be good as a flavour addition when cooking. This is one of those secret dishes, "so good, it'll make you wanna slap yo' mama." Be Well!
I am going to purchase your book. I can't wait to get it. However, it gives me great pause that in your drop-down, it reads, "by my book" lol... don't you hate typos?
hahahah SOO that is where my B camera is! I always do this in every video, but I always catch it in the edit and make sure to cover the audio with that particular B roll im filming hahah.. I missed it in this edit and it made it into the final version. So now it just looks like im trying to give someone a mushroom they dont want
@@SauceStache that’s makes sense & is hilarious! 😂 it def did look like you offered a mushroom and somebody said no thanks lol. Thanks for clearing things up.
I also enjoy a good kitchen Wacky Waving Inflatable Arm-Flailing Tubemen dance 😂 Does anyone know what the reason for the different cooking methods are? The boiling vs roasting in oven before pickling? I wasn't expecting them to be cooked beforehand, how much does it make a difference in taste and texture? All I know is I gotta try a deep fried mushroom pickle now!
Bwhahaha my camera!! I do that all the time, but normally when im editing and I come across those clips I hide it with the footage filmed with that camera! I missed it! hahah
GOOD AFTERNOON SAUCYMAN! OMG, mushrooms that you HAVEN'T dried and turned into powder? In fact, mushrooms that are the exact opposite of dehydrated?? New Year, New Mushrooms?!? Lol, joking. Seriously, I love pickled foods. I miss pickled Sausages....hey, that's idea! See which vegan/plant based sausages taste best pickled or stand up to pickling best!
New year new shroom!!! I LOVE that! I guess you can say im turning over a new gill.. new cap... hahahah either way more stuff like this, this year for sure!!
I think it's not safe to put garlic like that in a bottle with no air on it, because it can form botulism you should boil the garlic before like you did with the mushrooms But at least the vinegar acidity could help preventing this
actually you don't ever wash mushrooms under water... you just brush them dry. And for me fermenting is like weeks, not just a day (look at kimchi), so these were more or less just marinated mushrooms (which of course can be good ;))
I don't think he said "fermented" though? If he did at some point, that would be incorrect, but he was mostly saying "pickled". It doesn't matter how long they are left, the vinegar would prevent fermentation.
Hope you all liked the video! I love using YouGov to make easy cash! Click my link:www.inflcr.co/SHGBI #YouGovPartner
thanks for the vid Mark!, not sure the link works for me fyi
In post-USSR countries people make it from different mushrooms. Especially from wild mushrooms.
@Raymond There is absolutely no "my government". (I'm basically an anarchist) There are a bunch of fascists who seized power on the territory of the RF.
If you are talking about it. But what does this have to do with video?
There’s something about Monica doing the taste test that really sells it for me.
hahah aww!! Me too!! Thank you!
Same!! She always has great opinions about the food and she always has a fresh perspective. I’d let her taste my food! Lol
@@muhammedalitoya1505 muhammed ...😕
Tru 😂
I put pickled mushrooms on my charcuterie boards. I love them!
Soooo good right?
I love mushrooms, just like Monica, when she says this is really good, I trust her. I will absolutely make this.
These are out of this world!!! I bet you will really like them!!
My grandma used to make loads of pickled mushrooms but honestly, the basic ones get boring pretty quick :D
I am so glad you showcased something more creative - maybe I'll revisit this childhood classic with a twist! I bet they would also be great with an Asian twist (with ssamjang or gochujang for example). Thanks for the idea!
Love your videos! Greetings from Colombia!! 🤩🤩
Greetings!!!!! Thank you so much!!!
My daughter in law is from Bogota. Colombia is a wonderful country. Can't wait to visit again.
Great idea and perfect timing! We recently realized we have more mushrooms in the fridge than plans to eat them shortly, and anything to extend their shelf life just a little is great.
P.s. (presuming you’re checking the analytics) I noticed two thumbnails and like both but only watched in full when I did because of my workday end.
Ive been noticing a few people change the pics recently the same day they posted alot more often
Thanks to you both Monica your opinion is always valued, Sauce Stache you are looking great keep your good work up for the new year, have any new books out lately.
I just learned to love jarred pickled purple cabbage. Maybe you could do a video about making it at home.
I'd never have thought of pickling mushrooms. I was skeptical, but I trust your recipes, and Monica can't be doubted. Definitely going to have to try this.
Probably I'm wrong. I'm not american but I thought that pickles were something that undergoes a fermentation process for a few days? Boiled mushrooms and boiled broth sealed don't ferment, those are what we call "marinated mushroom" or sottaceto in Italy (undervinegar) am I wrong?
You are correct.
Pickling, at least in English and some Indian languages I know, can refer to both preservation or fermentation in a brine and/or acid like vinegar. I think with fermentation, the mixture naturally forms its own vinegar solution over time, so it ends up almost the same product.
@saucestache, I think it's spam this one?
The nuance is, making vinegar is basically fermenting grape juice. If you add things to a ferment, you are further fermenting other things, sort of. I can understand creating a different word for it tho, as one is a two-step process, while fermenting directly is just one and done.
I actually just made pickled mushrooms the last two days because our organic grocer had a massive sale
Thats wild!!! I feel like Im going to hear more about more people making these!!! They are really good
Been a while since I last tuned in. Loving the new, high energy, bouncy video format!
These both look really delicious! I love mushrooms.
Thank you!!!
This looks good to try. I’ll try it next time I get extra mushrooms.
You have to be careful if you try canning. Botulism likes wet environments with low oxygen and generally room temp. So, the sealed jar basically. I bet if you just took hot pickling liquid and throw it in a hot jar and put a lid it will seal, but it doesn’t mean it’s safe at all. You’d probably want to use less oil and make sure you check the pH. It’s not like it’s going to make your stomach sick it means you can’t breath and suffocate!!
Wow. I never knew I was so lucky. To report you.
If they delete it I mean the impersonator saying I won a prize, not the real Sauce Stache.
Ima make my bf some of this next week he's gonna go crazy ! Thanks! Happy new years to you and Monica
*HUMONGOUS* props!! I have been trying to pickle mushrooms for the last few months and they always taste lame. This is a much better technique than I have been using. Subscribed.
I found a pickling seasoning mix in my local store and picked it up on a whim. I've been terrified to use it since, but I think I might try a small batch of mushroom pickles with it. It has coriander and pepper and a couple more things. (Edited for grammar)
@Sauce_Stache1 I'm not on telegram, but thank you. You're welcome to find someone else to give your prize to.
@@hithasrivatsan3940 The telegram thing is a scam, with someone pretending to be him. I almost got hit with that with another YT provider being copied and scammed.
Thank you!!!! I’m excited to make these and add to dishes to level up😁😁
Thank you!!!!
You had me at mushrooms!!!❤️❤️ Also good morning.
Good morning!!!!! These are soooooo good!!
These mushrooms sound amazing!! I can't wait to try these recipes!! Tfs❤ You guys are so cute!!💛💚 Happy New Year!!!🎉🎁🎊💝
I was thinking of making pickled eggs, but this has changed my mind and I will pickle mushrooms instead. Thanks for the video.
I've been meaning to try that recipe from Serious Eats for years..now you have pushed me to go ahead n do it. Kenji Lopez was doing vegan month recipes a few years back and he did a great job..he left lots of good vegan recipes on that site.
Happy New Yr ! Well done video and great idea - can’t wait to try this, thank you !
Happy new year!!! Thank you so much!!
🙏🏾my wife will love this!
They are soooooooo good!
Happy new year dude! Definitely giving this a shot!
I'm so excited to try these thank you!!!
Hope you enjoy!
Mushrooms are also great for lacto-fermentation.
My local Asian supermarket sells big cans of whole button mushrooms. They are also really great for pickling. Cheap and you don't have to cook them first. I'm all about lazy solutions. :)
This I might have to try! Thanks for the comparison!
I honestly didn't know you could pickle mushrooms. Oh and as a side note, both you guys are looking great! Whatever you're doing, keep it up! Loving the flailing energy haha, maybe that's the secret.
Happy new year! Can’t wait to get pickling
Happy new year!! YES!!!!
Looking good Mark 😁😁 looks like an interesting recipe too
Thank you!!!!
Hi Mr Stache, this vegan Chinese place near me has the most insanely good drunken seitan. The texture is meaty but when you tear them apart it seems like it’s thin sheets of seitan that have been rolled over each other into a tube and then cut on a bias. Have you done any experiments with folding seitan over or rolling it?
Oh that sounds really interesting!! I have, without luck. I know there are some techniews that call for stretching and rolling, but I have not had success.
Next time you go send me a picture if you can!!
Please send him a pic next time you get it. I’m interested myself lol
@@SauceStacheyou do realize we NEED for you to bust this out for us! We know you can do your magic!!!!!!
I've never had a pickled mushroom before but sounds good!
4:03 Mushrooms so good, you'l be doing a happy mushroom dance :)
On the moment 5:23 I completely lost myself. I was standing at the left side of my monitor and just lost myself xD I was like, wait, what is happening now lmao
You shoulda leaned in for a bite hahaha Bwhaha
@@SauceStache 😂sure , thanks!
Use to get pickled mushrooms from the farmers market. They were good.
Stuffed rice balls! Yes this would be great filling
Looking good Sauce Stache
Thank you!!
Thanks
The recipe looks awesome but I have a question. 1 tbsp of sugar isn't the same as 3 tsp of salt as volume measure? 🤔 Thanks for sharing amazing videos.
Can lime juice replace vineger for acidity?
I can't wait to try that
Is there a specific reason for adding sugar?
I missed what exactly these were pickled in. Was this the vinegar method just a bit modified? Did not look like the Lacto method which I use. How long can these keep on the jar on the fridge? Thanks.
Great content, as always and thank you for sharing! Have you done an updated vegan cheese ranking? Id love to see it.
Oh man! At 5:29 you totally looked like you were going to assert your dominance and take that mushroom back from off of her fork. XD
I've made pickled shiitake a few times, I'll have to try this too.
how long can I keep these mushrooms in a canning jar before they expire?
Off-topic: This hair color suits Monica so well... It's accentuating her beauty even more. 🙏
Awww Thank you!! I will tell her! I like it too!
@@SauceStache Great! 👍🏻
Do you have any advice for messing up cooking something I usually get frustrated if I make something and it ends up coming out inedible is it normal to keep messing things up? its not every time its inedible only if I'm trying to make something intense that requires alot of work, I can make fried rice good 90% of the time
ITs TOTALLY normal to mess up new dishes!! most of the time!!! I mess up recipes ALL of the time. Just try again, the thing I would say is work on 1 part until you get that part better. A recipe is just a combination of ingredients and techniques, so work on 1 technique.
I usually burn stuff hahah so im working on paying more attention to the heat, keeping it lower then normal, and having patience.
if you dont already, try prepping all the food first before cooking. I find i dont overcook things when i do that and im much more structured when making meals that require lots of ingredients. Hope that helps!
@@SauceStache I usually burn things too my oven I have to keep it on like medium low to not burn my rice I've tried prepping ingredients beforehand and it helps but I end up adding more stuff and trying to do to much so I'll try to slow down and be more patient slowly adding more stuff, Thank you for your response
And in 5:32 you were totally thinking about stealing monica's mushroom, you hungry man XD
hahahaha
What do you think about using frozen Sliced mushrooms for this?
@Sauce Stache I have a level-up you and Monica will freakin' **love,** if you like wine. I never tried this with white wine, but I've done this with either a Pino Noir (recommended) or Cabernet (good, but...). The method is ridiculously easy.
In a microwave safe dish, place cleaned, sliced mushrooms (it works better sliced than whole, but you can do whole as well); add a sprinkle of Italian seasoning (the kind w/o salt), and a little minced garlic (about one clove for a pound of 'shrooms). Pour in just BARELY enough wine to cover, and microwave about 6 minutes. You can eat these hot if you want, but I usually allowed mine to cool, then just threw them in the fridge, just in a bowl with a lid. I don't know how long they would last, "pickled" in wine, because they tasted so good, they only lasted a day. There is no pre-cooking needed, and no vinegar, although I imagine some balsamic might be good as a flavour addition when cooking. This is one of those secret dishes, "so good, it'll make you wanna slap yo' mama." Be Well!
looks yum i love mushrooms
I am going to purchase your book. I can't wait to get it. However, it gives me great pause that in your drop-down, it reads, "by my book" lol... don't you hate typos?
Pickled mushrooms huh? Interesting.... I might give these a try
Mushrooms for the win!
Right!! These are sooo good!!
5:24
Were you offering a mushroom to somebody off camera? Holding it out for a close up?
I was so confused 😂
hahahah SOO that is where my B camera is! I always do this in every video, but I always catch it in the edit and make sure to cover the audio with that particular B roll im filming hahah.. I missed it in this edit and it made it into the final version. So now it just looks like im trying to give someone a mushroom they dont want
@@SauceStache that’s makes sense & is hilarious! 😂 it def did look like you offered a mushroom and somebody said no thanks lol. Thanks for clearing things up.
Yes boiled mushrooms
So good!!
MY MAN!!
MY MAN!!!!
I’ve saved a recipe that i will try but got no time to do ”mushroom ketchup” I would love your opinion aaaand the history of it
I should do a video on that! Im going to screenshot this!! hahah
@@SauceStache love iiit 😂🥰😅
This is definitely going to happen!
“I’m gonna keep things basic” but if you add a base you’ll nutralize the acid in the vinegar and then you won’t have pickle 😜
I also enjoy a good kitchen Wacky Waving Inflatable Arm-Flailing Tubemen dance 😂
Does anyone know what the reason for the different cooking methods are? The boiling vs roasting in oven before pickling? I wasn't expecting them to be cooked beforehand, how much does it make a difference in taste and texture?
All I know is I gotta try a deep fried mushroom pickle now!
1:27 is that garlic at the bottom?
5:22 who didn't take the mushroom you were offering? Was a long awkward pause?
Bwhahaha my camera!! I do that all the time, but normally when im editing and I come across those clips I hide it with the footage filmed with that camera! I missed it! hahah
What was the problem with the mustard haha?
It was good! haha
@@SauceStache oh hahaha i must have misunderstood with comments thing
Okay I normally hate mushrooms i don’t know I think they taste gross but those look so good 😭🤤
Mmmm mushrooms.
We use to call those marinated mushrooms. Pickled, same thing I guess. LOL
Love you and Monica together 🥹
You remind me of Adam Ragusea, and that's not a bad thing.
Awesome mushrooms... but how did you loose the weight to look so healthy? :)
You've lost weight bro, looking good
Thumbs up on the two stem mushroom. Still wish you'd find some way to leave salt/sodium alternatives out of the recipes.
GOOD AFTERNOON SAUCYMAN!
OMG, mushrooms that you HAVEN'T dried and turned into powder? In fact, mushrooms that are the exact opposite of dehydrated?? New Year, New Mushrooms?!?
Lol, joking. Seriously, I love pickled foods. I miss pickled Sausages....hey, that's idea! See which vegan/plant based sausages taste best pickled or stand up to pickling best!
New year new shroom!!! I LOVE that! I guess you can say im turning over a new gill.. new cap... hahahah either way more stuff like this, this year for sure!!
flail around! haha
you got too!! hahah
Strange how the mushroom broth turned dark brown right after a jump-cut.
What were you trying to do in 5:25 ?? XD
hahah so my other camera is there!! Commonly I try to use those shots with B-roll hiding what im doing but I totally missed that in the edit hahah
🌻
not sure, but under the links you wrote ''by my book...'' shouldn't it be ''BUY my book...'' your call.
Monica!
I hope your mushroom will be hard so that lovely lady of yours would experience a true power of mushrooms!❤️
👍👍👍👍👍👍👍👍
Thank you!!!
Your best videos are the ones where you don't turn a vegan dish into some weird meat effigy, like this one good job!
have you lóst weight? you look great man 🙂
Thank you so much!! I'm down 32 pounds over the last 6 months
I think it's not safe to put garlic like that in a bottle with no air on it, because it can form botulism
you should boil the garlic before like you did with the mushrooms
But at least the vinegar acidity could help preventing this
From everything I've read it does look like the vinegar prevents this
Was there a 3rd person in that room?
too peppery? That's not a thing
actually you don't ever wash mushrooms under water... you just brush them dry. And for me fermenting is like weeks, not just a day (look at kimchi), so these were more or less just marinated mushrooms (which of course can be good ;))
The dont wash mushrooms thing has been proven a myth... it does nothing to the end product
I don't think he said "fermented" though? If he did at some point, that would be incorrect, but he was mostly saying "pickled". It doesn't matter how long they are left, the vinegar would prevent fermentation.
You're incredibly wrong for composting perfectly edible mushroom stems.
I dont like the dry stems from a grocery store... and you can clearly see I dont remove the whole stem, just sliced off the dry part.
@@SauceStache when using many, i've kept stems and dehydrated them (baked them on low heat). They are really flavoursome.
Actually, you did not keep it basic.
#Fridge-Er-Ator
You might like to try this vegan golden beet reuben, which looks really scrumptious...🌎
ua-cam.com/video/eSnZ_m5Iqqg/v-deo.html