Making Mushroom Steak more like a REAL STEAK
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- Опубліковано 30 вер 2024
- You've never had a mushroom steak like this before! I wanted to take the boring mushroom steak and upgrade it, flavor it, add some texture to it! Make the mushroom steak better! This is 100% a vegan steak made from mushrooms! I can't wait until you try it!
/ saucestache - JOIN the SauceSquad
www.Saucestach... - to print recipes and merchandise!!!
Music by Joakim Karud / joakimkarud
The goal of SauceStache is to continue trying something new, something new to me and something different.
I find inspirations from you the SauceSquad and my constant hunt of social media to see what food is being made around the globe and how can I try to make it. Lets try to make some food and have fun!!
Ahh I hope you all make these!! I can't wait to see how you serve them. I bet over pasta would be good.. in a sauce. I was thinking a nice cashew cream sauce with some gnocchi... mmmm rich!
Gang do me a favor and share the living heck outa this one for me!! Facebook, twitter, reddit... everywhere! And tag me so I can share your share!
Mushroom steak stroganoff. I need it🤤🤤🤤
Have to get those mushrooms and the fillers...then I will be ready to try these bad boys.
I wonder if you could fork shred the mushrooms for a finer strand. Would that help with aesthetic appeal and texture of the mushroom steak? Loved this video. Happy you continue to produce amazing content throughout the pandemic.
Yummy! Looks soooo tempting and using king oyster mushrooms to add texture to vegan meat works great! Great to add the pressing though, as e.g. ribs made this way, always seems a bit too tender. These you made, would be great made with christmasy spices inside and served with a creamy gravy/sauce (with redcurrant jelly or cranberry sauce in it), fried brussel sprouts, sweet/sour red cabbage and roast potatoes (British style, YUMMY! Or mashed potatoes or both for those who can’t live without mashed potatoes for christmas). How much you make out of it, depends on the occasion, I guess. This would be great for a Christmas Day Feast, if «dressed up», no doubt! And, of course, if using it for a feast, traditional stuffing on the side (made the best way, in a loaf tin, not in a bird! Sooo delicious with a good bread stuffing, my absolute favorite, even if I for a long time thought meat-based stuffing was best, I converted to bread stuffing before going on a plant based diet, it’s even better!). Also, I would have to have lingonberry jam or cranberry sauce on the side, that is a must for such a meal! If it’s just for a christmas-time dinner, it would be more than great with the good creamy sauce, red cabbage, potatoes (roast potatoes or simply boiled potatoes, would be MY fav’s) and lingongberry/cranberry. You don’t need more. Not long ago, I also saw some You Tube chef (sorry, can’t remember who) make a fabulous carrot side!
She peeled carrots using a «Y-peeler», then used the peeler to but thin, long slices which she then blanched. She then layed them out «gradually», so she could add more and more as needed and rolled them up until she had a fairly large, prob. 3-4’’ wide roll or wheel. She then took some kitchen twine and tied it around the roll, securing it. She then added butter to a pan, liberally, and fried it (on low-medium heat, I think), while regularly basting it with the butter, for 20 minutes (!) - so both sides were beautifully caramelized and the carrots were tender. The string was cut just before serving. It looked delicious and stunning! I bet you could make them beforehand and just reheat in the pan before serving... 😋
Or throw into a mandolin shaved up with caramelized onions bell peppers and raised on a hoagie with some vegan cheese
Who else thinks Sauce Stache should open a vegan restaurant 💯
👇🏽
I'd def be there opening night!!
No, wouldn't have time for videos.
omg was literally about to type this , PLEASE
I do NOT! His creativity is much better utilized like this. A lot more people get to enjoy his knowledge through his show. I don’t want long nights at a restaurant to take all his energy!
Honestly, it would be nice if he partnered with a couple of online retail outlets to make these ingredients more accessible to the everyday consumer. I want to try out a lot of these recipes but I am limited by country to get these products.
i love this channel so much
Me too
Big fan
Omg, me too💓
Phenomenal! I'll definitely be giving these a go. Ever thought about a chinese takeaway series? Would love to see mock duck, crispy shredded chilli strips, sweet + sour Chick'n balls., etc :D
That would be fun!!! I can jump on that!
I’d love to see that
Duuude if you could do mock duck + hoisin sauce rolls that'd be so neat
I’m excited to have a gluten free steak that looks like a steak!
yeS!!! Thats awesome I cant wait
I think these would be even better if the "fibres" where even smaller.
Yeah you can totally take this as far as you want! If you really pulled apart the fibers incredibly small you can really nail a better texture. It just depends on how much time you want to put into it
Also a normal meat "steak" is cut against the grain to create short fibres. You went with the grain in the video. Love mushrooms do I might try this.
food processing them might help make the fibers smaller if you do that same tearing method to begin with.
@@aliceis9068 I might try that.
@@aliceis9068 might also need to add something to keep it dry (no idea what in particular), otherwise it'll become a mushroom paste
Amazing! You are, without a doubt, the mad scientist of vegan cooking. Thanks for all you do!
emphasis on the MAD part. haha that laugh!
Greetings Mr. "Stache,"
I call the stuff you come up with "VEAT."
VEgan meAT!
There's your product name right there!
Trademark it and get into production!
You can become the "VEAT CHEF!"
It's not like you don't have recipes!
Your videos could be called, "VEATURE FEATURES!" Or "CULINARY VEATURES!"
Run this by your lady, she seems to be the "Quality Control" expert on your channel!
I would love to try those!!🙌🔥
Me too!!!! As soon as you get to Florida hahah
Don’t know how I got here (not even a vegan, nor am I planning to be one), but I enjoyed very second of this video.
Thats awesome! Thank you
I eat Keto, but can't get enough of your videos. The magic you perform with food science never ceases to amaze me.
Sometimes I dream about Mr. Stache layering me into the folds of his moist mushroom steak
same bro
This is so cursed
Everyone know that isn't posible.
You ain't a vegetable
@@aa-to6ws If he consents, then is it vegan?
Lol
*Mark, I give you a thumbs up on all your videos. However, your recipes are becoming more and more challenging to the average “good” home cook, more protracted, and they use less than easy to find ingredients and chemicals. Would it be possible to get back to “CSNY’s garden” of more achievable home recipes? I haven’t undertaken any of your recipes in what is probably all of 2020... and heaven knows I’ve had the time this year. I consider myself a better than average vegan cook. Just sayin’. Thanks for listening.*
You took the words right out of my mind. Thank you
Further removing the "Natural" element but it has its place and there are others more suitable for what you may like
@@blueseah1 moo
@@TheKnowledgeThurst yes there are indeed.
This looks so good. My wife is vegetarian and I think she would enjoy this.
Did you make it for her
I’m not a vegetarian/vegan but I love your channel. I’m hoping to convince my wife to let me try and make your wheat gluten steaks for thanksgiving.
I would love to see your take on an eggs Benedict! I love hollandaise and curious to see how you tackle ham/Canadian bacon.
Just wait!!! New gluten meat coming next weekend that'll blow your mind!! and YES! I've actually been thinking about eggs Benedict!
I’ve noticed that your wife has loved every meal you’ve made because you’re a genius! Can I ask? Could you do an episode where you give her really trash food and see how she reacts 😭
I'm sure that already has happened but they still say it's amazing....I think this may have been one reading their faces...
LOL!!
Not at all a criticism, but is this not just a mushroom terrine?
What is thattt
@GozerTheTraveller thank you for that. I don’t claim to be an expert merely a foodie and love to learn ☺️
yeah basically! pretty cool
This man is my vegan animal.
Based on the comments section:🤣
There were reports about 50 minutes ago of a tsunami 🌊 of drool😋. The earthquake epicenter (of tasty awesomness) started in Florida before expanding round the world..😅😂🤣 Extreme LOL!
Okay, that's some next-level mushroom science ;P Mark, your so creative! Totally a pulled-pork vibe!
I wonder if the idea of shredded mushrooms would make a nice seitan (you know, as you do with jackfruit) as I they are naturally quite meaty....will have to experiment a bit :D
Anyways, thank you for another fun and inspiring video!
Have a nice day/night and week ahead!
Thank you Margaret!!!! I was thinking about the mushroom pulled pork when this idea popped into my head! I've had this concept for a while and never ran with it until now. I was originally thinking about doing this seitan style but the last minute I pulled out the gluten and crossed my fingers that it would stay together hahahah
You are literally a creative genius with food
It’s amazing I’ve never seen anyone like you that does recipes or food like this.
The vegan meat industry really needs someone like you for ideas and advice I’m surprised they haven’t reached out to you for help
Man... If you had a restaurant near me I'd come and have lunch every day 😍 and by the way, I love that laughter you get when you have accomplished your goal, that's satisfying!
I appreciate that!!! Thank you!!
I agree! I know something is going to be outstanding when he lets out his "approval" laugh!
@@rebeccabush9391 it's contagious too
So, it is healthier to use all them man made additives? To make a mushroom steak, compared to meat? LMAO...I like the whole mushroom to meat thing but this is NOT healthy. Might as well eat meat flavored jello...lol.
Looks absolutely incredible. Mushrooms my favorite food ever
Thank you so much!!!
Question, wouldn’t Inoki mushrooms work for this? They’re already like spaghetti lol available year round in Asian markets. King oysters can be so hard to find
I bet they would totally work!! I do know that they are a little more tender when cooked so that was the main reason I went with the king oyster. I might try a version with enoki/inoki mushrooms next!
@@SauceStache so you’re saying the Enoki would make a filet mignon versus the ribeye made with king oyster mushrooms? 🧐 deal lol making these next weekend
Top with some A-1? That's what (from my childhood) makes me think "steak".
Omg so I almost topped it with a1 in the video hahaha it was sitting right off camera!! It was awesome with a1
@@SauceStache Great minds friend! 😉
In truth I would rather eat a well seasoned mushroom without the chemical stuff!
I mean everything is a chemical
@@wt4892 yep. Even water, which we consume everyday, is a chemical ingredient, consisting of 2 ions of hydrogen and 1 ion of oxygen
@@aap6210 They arent ions as water is a compound with covalent bonds. Theyre atoms bonded via covalent bonds ;)
DUDE YOU ARE THE ONLY ONE WITH METHYL CELLULOSE. THIS IS NOT BREAKING BAD THIS IS REAL LIFE. WHERE THE HELL CAN I GET THAT?!
hahaha amazon, modernist pantry, google hahahaha
This looks incredible! I'm gunna try it!
I know that broth company but i never bought the beef broth because i thought it was non vegan… I’m shocked i could’ve bought it!
Edit: found out all of it has palm oil, only the pork one doesn’t.
I’m not even vegan, I just find it fascinating how creative people get with foods
Neither is he lol
You should try using a vacuum sealer for holding things together tightly,
While they're solidifying
I have one for that exact reason!! I used it a few times and got a ton of hate for all the plastic usage so I don't use it as often anymore. I should break it out for things like this though because it does a fantastic job at that.
I appreciate the lack of plastic use! It helps translate into my own cooking too.
@@SauceStache Don't they make cooking plastics out of Hemp Oil?
I'm going to try this, Mr. Mad Scientist of vegan cooking. What about adding some diced onion to the mix?
The rea Plant-basedl MVP! I am SO gonna make these!
YES!!!! Do it!!! I cant wait!
This is awesome! Hey, as you learn more and more about simulating meat from non meat sources, your near misses can be seen as success depending on perspective. Mushrooms taste great with meat, so attempting to make mushrooms taste like meat and getting halfway is excellent!
Your vegan recipes are really like some amazing alchemy a wizard does.. I want to try this but I’m a little intimidated. I feel like I might need a wand and sword and cauldron and a spell to make this work!
"Look what they need to mimic a fraction of our power" -Omni-Man
A tablespoon of WHAT!? How do you find out about these additives?
This might be good if you cooked the whole block as a roast.
Ohhhh I bet that would be good
too much, too complicated. looks really good though.
Even the colours are so perfect 👌
It was so good! I can't wait for everyone to make this!
I am not even vegan and i watch u because i just love to ❤😂
my favorite vegan mad scientist. never stop.
I can’t find the recipe on your website. What are the two ingredients you mixed to get the white “fluffy” stuff?
1/2 cup water, 1 tablespoon methyl cellulose and 1 tablespoon kappa carrageenan
"Look at what they have to do to reach 1% of our power."
What a life Mrs. Stache has... just walks in at the end of each video, has amazing food.
That still looks like mushroom block for me.
This is next level inovation
Thank you!!
Shroom Life 🔥
HAHAH YES!!!!
Do you think sea moss gel would work for the carrageenan?
Yeah probably... thats what carrageen is
Best one yet guy :-)
Wow thank you!!
please turn from your sins and believe in LORD Jesus Christ and be baptized in THE NAME of THE FATHER, THE SON and THE HOLY SPIRIT if you haven’t already before CHRIST returns or before you
Pleaseeeee create a restaurant 😩😩😩😩😩 I’m going to parish
Hahahha maybe one day!
I'm sure this is delicious!!! Thank you!!! :))))
Thank you!!!
This looks insane i wish you were my personal chef goddammit🤤🤤🤤
im getting so hungry rn
hahahah yes!!!
I would love to taste it.
I was “vegan” from March 2015 to March 2018. Never went back to dairy.... but watching these faux meat vids make me chuckle. I would literally kill a chicken with my bare hands before I’d gag back another soy curl.
Since you can spread the fibers with a fork, can you make chicken (sorry, chickunn) with theese mushrooms?
In Turkey, we have "tavuklu pilav" which is just rice with shreded chicken. When i heard some people uses fork to seperate fibers, i thought "Oh, we are doing the same thing to chicken if we wanna eat it with rice" so thats why i wonder chicken mushroom..
(Sorry for my English, greetings form Turkey)
I don't even like mushrooms but I may have to try this based on looks and skill alone!
I wish I could recall the name, but there was a t.v. dinner that had either lacto-ovo or vegan steak in it, I used to get it at an East Tennessee grocery store chain that closed years ago or so, possibly Ingalls. My Omni husband flipped for it, as it was quite realistic. It had the nasty frozen peas and carrots, reconstituted mashed potatoes, and burnt chocolate cake, but the steak was worth it. It came the closest I've ever had to that last real steak I had in 1988. Karma bit me on that, btw, as my salad had a piece of metal in it from the production line, which cracked one of my teeth. It's funny, now, looking back, at how my friends and family all treated me like I was having a bit of mental illness, or going through a phase they'd seen before, and before they knew it, I'd be back to eating like them. I'm Vegan going on two years now, after 30 years lacto-ovo, held back by my late husband for about 20 years, when I leaned heavily Vegan. Guess it wasn't a phase. Can't speak to whether it was caused by mental illness, as I'm an Aspie, long suffering from depressive episodes, themselves spawned by anxiety. At least the coping mechanism, OCD, is gone. My obsessions are from Asperger's, and are just deep dives into Logic. #CThia #IDIC When someone sees reality, and one's personal responsibility, if one has a conscience, and intelligence, it's hard to resist. Meanwhile, staying Omni seems easy, but given the reality of not needing any animal products for health, that leaves only selfish interests, and hegemony.
You inspire me to cook better. I appreciate your videos!!
Wow thank you so much!! That means a lot
Ingenious! I can't wait to see how you develop and use this recipe further. Also a vegan request for you - Vegan Egg Foo Young! Seems like it could be a slam-dunk recipe with Just Egg or another egg replacer. I'd love to see your tips before I try it LOL
If you could do ribs using reusable "bones" and plants easily scavenged you'd probably become a legend OF legends. Eat The Weeds meets The Stache meets the meat.
Dandelions, stink weed and poke ect... 🤣
☝️🤓 Fun Fact: Fungi are much more closely related to animals than to plants. Fungi are approximately as closely related to animals as algae are to plants. 🍄👀 Hey, cousin.
Try then pizza hut beyond sausge pizza and because I don't think it's 100% vegan make your own beyond vegan pizza as close to pizza hut as possible if they are similar then I can trust the beyond pizza is mostly vegan. If you make pizza at pizza hut reading this please also confirm my hypothesis
We are chasing NOT meat. We are fine with the Natural textures imitated by flesh. Things don't necessarily have to be MORE carcass like. We are fine with delicious and Nutritious. This type of things is more a transitional phase into Higher Vibrations
can the 'brick' be made in advance and then frozen? I'm thinking of using the 'brick' in a Mushroom Wellington for Christmas don't think I can get the ingredients that close to the day. So the plan would be make it early, wrap tight and freeze.
Me who’s never seen anything other than baby Bella and portobello in my stores 👁👄👁
💧
For a meatier result, desiccate the mushroom fibres, then re-hydrate using the flavour ingredients but NOT salt so probably you need to omit the beef bouillon... , water and soy protein isolate. Drain well, then use transglutaminase and press together into a steak. Transglutaminase generally only works on meat proteins, but soy isolate does the trick... you can then marinate these steaks if you want in bouillon, maybe a little soy sauce, worcestershire, smoke? black pepper etc...
Possible improvement: Blend the buttons with binder and have coconut oil in the binder so that it's more fatty.
I am skeptical of recipes like this because they always feel like making ultra-processed food at home. I understand the appeal of a good steak, but let vegetables be vegetables, and no healthy recipe should have so many ultra-processed additives.
It seems to be like a treasure hunt to get some of these ingredients and quite expensive as well. I'd love to try but sadly dont think I'll ever be able to.
Also, dang bro you've got some hairy hands. I've never had to worry about someone's finger hair falling into the food as they prepare it. You need a little hair net for each finger then a larger one for the whole hand lol. I'm jk man. It's all in good fun.
I'm gonna make 2 of these on Saturday however that being said I'm gonna eat the one on Sunday but can I put the other one in the freezer or do I need to leave it in the fridge?
Pee protein? Oh pea. Nvm
Made into small pieces and fried.. omg. Definitely not a meat substitute because nothing compares to meat. But this would be delicious. Or made with wild mushrooms and paired beside a wild goose breast omg. Yum!
❤️Hey I have to try this one ☝️ right here it looks amazing I believe I won’t ribs Tho I will let you no how it turns out Yes sirrrr❤️❤️❤️❤️❤️❤️❤️
insert comment about someone who didn't even see the video showing off about being early
bwhahah
I love all kinds of mushrooms but I don't want to 'carnivorize' them. I prefer mushroom soup or in a stir fry. Or even uncooked, marinated in oil and lemon juice
Very clever, but all that effort to make a vegan dish that looks like meat.. 🤔 why not just have the mushroom as a mushroom? 🤦♂️
My fiance is now vegan like me but he has been experimenting with steak hasn't found really anything he likes he would like something that exembles a medium steak and thoughts? Beet juice?
very nice and i am an amateur mycologist.. and i gather edibles from the local Maine woods.. this would work beautiful for the saffron milky caps and the matsutaki mushrooms .. i am going to try it..thanks for this
For a better visual I think you would need to those mushrooms in a food processor to make a big ball of mushroom paste and then add all your ingredients. How it looks now one would think you seared a German apple cake.
I’m allergic to anything gluten or legume related- you use so much of it in every recipe I want to be able to cook this- how vital is the pea protein?? Can I use something else?
Im a meat eater and i love mushrooms but some of ur ingredients are so sciencey I've never heard of them before. Think if i keep watching ur show i will become vegan 🔜
Don't get me wrong, I think they look delicious, but I wouldn't call them steaks. You made a mushroom meatloaf.
I only wanted to see a healthy alternative to meat. but looking at what all u added to make that, it really doesn't seem healthy to me nor does it look anything like stake to me really.
But from all the positive comments i gs ppl like it so good for you.
Mushrooms are really healthy and im trying to find if there's a way to add a bite to them without processing them so much
we are Orthodox Christians and we fast during lent from meat dairy eggs and fish. so a steak made from mushrooms may fit the bill..i am trying you techniques on the wild fungus.. then maybe it can be frozen til lent season comes....we will see
I think shiitake mushrooms would be a better mushroom to use for imitation steaks, they can also be peeled into strips and have a more meaty texture and flavour.
This looked like fermented soy (not tofu) that's called tempe in my country. It's just ours when it was fried, it can be crunchy
I can see how it looks that way for sure!!
A quick glance reminded me of a smoked sheep head jelly. I’m kinda mad at my brain for reminding me of that disgusting thing 😂
Definitely gonna try this steak over the holidays!😍
@@irishrundstefansdottir3000 yeah but it's not jelly. It's like firm tofu but when fried, it's crunchy. It doesn't feel meaty at all tbh
@@Bazziness yes I hoped so. Haha Haven’t tried it but it’s on the list 👌🏼
Eres un genio, me encantan tus recetas, es muy inspirador ver la pasión con la que cocinas.
Saludos desde Argentina
@Sauce Stache any suggestions on how to achieve this with just a bbq grill and no open flame or fire pit?
I watch this not because I want a steak substitute but it's because I like eating mushroom, I like them as much as I like eating beef.
can a methyl cellulose substitute be made out of any kitchen scrap pulp (carrot, celery, oat etc?) or just orange?
Oh boy now your talking my language, looks amazing mate. 👌
Thank you sir!!
I was with it untill he started naming those ingredients. I can't imagine how long it would take to find these at a grocery store.
Marmite? How does an American know about Britain's best sandwich spread?
Liquit smoke? What ingredients is he using? I know only the mushrooms:))))
This legit looks like pork belly. Even with the trimmings of broth jelly it looked like rendered fat.
I love love love your videos, but please stop using that face on every thumbnail XD