If you haven't seen this one yet th-cam.com/video/arkXyMbdyFU/w-d-xo.htmlsi=fR_V4NhbOn7x_ENn It's how we transformed a chicken farm to a mushroom farm. Please share- we need more of this in the world and hope it inspires! Thanks for supporting.
Thank you! The algorithm recently brought your channel to me. Fantastic! Thanks for teaching the basics along with the sophisticated. I'm new to cooking veganism and really appreciate you ♥
I even recommend him to other TH-camrs that do a different type of cooking and whenever they start to lean into mushrooms, I recommend they check this man out.
@@nanny8675309 LOL, Nanny! I recommended that Nard Dog check out Derek and his brother, because he said he hates mushrooms! I can only assume he has never tried them like Derek cooks them. 😋
@@DerekSarnoChef You are literally changing my life, sir. I've lost 15 pounds over 4 months, and that's on top of gaining some desperately needed muscle mass. Eating healthy food, and looking forward to it, was my biggest challenge. I can't cook, but you make it easy enough so it's not too overwhelming. My only challenge is finding some ingredients in my small town, and finding decent mushrooms is almost impossible.
I don't care how many times you think you goofed, I never tire of your videos! Your love for Frankie is so heart warming. I always learn from you. Please, never stop teaching us 😊!
At 71 l’ve been cooking for a number of years, travelled to 77 countries on 7 continents, but honestly watching these amazing videos is such a joy, lm learning soooooo much with regard to the use of mushrooms, Thankyou, brilliant, l would recommend to anyone out there.
This channel, you, and Frankie of course, we my dinner topic of choice last night haha. I told my whole family about your food, message to the world, and how amazing your recipes are. Thanks for putting the work in and still showing up man. You inspire me to be better as a human and a cook. Thank you ❤
I loved your "shout out" to the pets watching. I laughed at the unexpectedness of it and because my new cat was actually watching. Three weeks ago, we adopted a senior black cat (former owner headed to assisted living), and as I started to watch the video, he wedged himself in with my laptop on its lapdesk and watched with me! He especially likes when you wipe down the cutting board. lol I think he wasn't looking at the screen when Frankie showed up, or that would have been his favorite.
Thank you so much! I'm the vegan mum, wife and daughter-in-law in a family of omnivores. I cook for everyone in the house. I've been vegan for four years, but I never had the attitude that meat is needed to make a meal complete so my kids grew up with the same attitude, but I'm expected to make a great soup for special occasions and "great" always means bones from several animals. I made your latest rice dish with vegetables the other day and the omni kid who doesn't mind big pieces of vegetables loved it and asked for leftovers later. The omni kid who doesn't like pieces said the flavour was good. I'll simply cut smaller pieces next time. I trust this will be as flavourful and I'll be able to serve a kinder version of soup.
Referencing Julia Child in the intro? Bold! And of course what follows is what no one else would call "messing up," LOL! We can tell what you're doing and why because your process is so intentional and clear, even if your voice sounds fainter or you forgot to show five seconds of chopping! The finished dish looks fantastic. Thanks for posting 🙂
I quite enjoy the "doghouse" clips where you apologize to us! Hilarious! So I hope you continue messing up but it does not detract one iota in my view from the wonderful recipes and techniques you generously share. ☺
Thanks to you (and the wonderful mushroom farmers transforming former chicken farms), mushrooms are the new “meat” of a meal: whole food, delicious, and the kinder and more compassionate choice! The microphone incident wasn’t such a big deal…but, it offers a chance for some laughs and cuteness next to lovely Frankie. A very clever/unique segment.❤❤
I cannot wait to make this. The weather here in Colorado is finally cooling off and I've been wanting to make soup/stew. I used to work in a kitchen at the university here, cooking for students. I used a lot of the very same techniques that you are using. However, I've only just recently cut out all meat and dairy from my own personal cooking. I feel much better too. Especially with the allergies I have. Not eating dairy helps SO much! I love the way you "make your bones", and I don't know why I've never thought of it myself. Roasting those corn cobs is brilliant, (I'm still so noob at vegan cookery). I think that this method is not too far off from creating a demi glace. I wonder if it is even worth it though. I use some veggie bouillon that is kind of the same consistency although it is very salty, which if I made it myself I would be able to control. What it is lacking in the store bought bouillon is that kind of silky, rich, creaminess that bones provide. I used to make demi glace from bones and freeze it for pan sauce. Pretty handy, although it did take a lot time, it certainly was worth it. I would imagine that using veggies would be much quicker, save the reduction time. As delicious as demi glace is made from animals, I'll never make another one made from animals. Thanks for the wonderful videos (the nutritional yeast one is my very favorite) and inspiration. I don't even mind that you forgot your mic. Your girl Frankie and my girl Joni would have such a great time together! Joni is always around when I need to pay the tax as well. Looking forward to the next video! Cheers from Colorado to you both!
I have been getting such a kick out of your vids and I love your sidekick. As a mostly PBWF eater and grad of the CIA a million years ago you make me happy. The only thing that makes me sad is when you say "restaurant quality". Where we live now. In the USA that means, grease, deep fried and super salty most of the time. So in my head it's "Chef's homemade". Thanks so much.
I have watched many videos of how to cut corn off the cob without it flying around. Who knew the answer was to slow down!!! And yep, it worked. Love your straightforward style and explanations.
I think the 'I messed up' segments of these vdeos are fast becoming my favourite part. So entertaining. I just love the authenticity of your approach! Recipe looks amazing.
Love your inspirational approach to vegan food, and casual way of talking with the "non-chefs" (like myself). Your new videos look so cinematic and more personal somehow. Had to give a shout out for that. You're a total plant-based boss! 🪴🍳🌞
Hi Derek, I am so sorry that Amanda is gone from your life. I love Frankie and how you love on her. My dog and two cats died within 13 months. My cat just died recently and my dog died in June. I kissed all of them. I miss them. Your videos are wonderful and I enjoy watching them. But I keep watching for the parts that you love on Frankie and she loves on you. if only we as humans loved and appreciated each other like that, how nice the world would be. I am mostly plant based, still trying to get to just vegan. I love your cooking. Shalom, Jewel
It is so funny how our perceptions have changed. "Restaurant quality" USED to mean "tastes like home" or "tastes like how gramma used to cook." Now our culture is so used to fast food that we think "restaurant quality" is the pinnacle of good food. Of course, the irony is that Derek is showing how to make "restaurant quality"... at home. All comes full circle, I suppose... P.S. Another great vid, my friend. xo
Your culinary talents never cease to amaze me! I wish there was a mushroom farm where I live. Also, your little video blunders make them more entertaining. I love beautiful Frankie! 🐾💗🐾
Soup weather is almost here in Michigan. Mushroom and barley soup is a favorite. Roasting the veggies does increase the flavor. Our local farmer's market Argus has locally grown mushrooms, so I am excited to try using them instead of the button mushrooms I usually use. The "bear hat of shame" was hilarious.
I appreciate your videos so much. I share many of the same values and have learned so much in just the 2 weeks since discovering your channel. If you ever return to Texas for a visit, please make a guest appearance in Fort Worth!
This soup looks so delicious!!!! Mushroom barley is my favorite so I will definitely be making this recipe! Thank you for the tip about roasting the barley. Your videos always make me happy. Your kindness and authenticity always shines through. I've been sharing your videos with friends and family. Thank you Chef Derek and beautiful Frankie for making this world a kinder place.❤ I hope you both have a fabulous weekend! 💚🌱🙏
No probs with the ‘mess ups’ just makes you as human as we are. Love you for it and thanks for the shows and your love and enthusiasm, it makes my day :) love to you and your adorable dog. She’s such a star!
Enjoy your so-called messed up videos. So glad to discover them. My mother and I came west with our old collection of antique cast iron pans and I acquired a round cast iron weight with a handle intended for bacon cooking. I keep everything and was so elated to see you using the cast iron pans for cooking mushrooms that reincarnated into my bacon weight into my mushroom weight. Easy to press on using the handle. A real win win. So enjoy you, Frankie, Chad etc. Real inspirations.
That barley soup w/oyster mushrooms looks scrumptious. Never apologize for goofs~you keep it real & that is another reason you are loved & followed by many!
This looks absolutely banging. I'm really keen on doing great soups at the community food kitchens I volunteer at and this recipe is definitely going to make an appearance at two projects in Nottingham (in Broxtowe-Aspley & Hucknall) this autumn. Really love your content and love sharing your ideas and passion with our community.
That looks amazing. My mom was born and raised in Belgium and was a soup BOSS! I am also plant-based and cook soups probably more than any other type of food. Can't wait to try this! I live in a remote village in Nepal, though, so might have to get a bit creative, as I don't have all of the ingredients. This one may have to wait until I hit Kathmandu. Thank you for the inspiration!
Just made this dish for dinner tonight ,slight twist , added swede, and used just normal flat mushrooms. Also topped it with leftover seitan, smoked tofu. Its really delicious, thank you Derek for this great winter recipe
Love seeing your process and experimentation! As an artist, this be is where the magic happens for me and I see you as an artist as well. Can’t wait to make this.
I had local shiitake so I used those with oyster and subbed miso for tomato paste because that’s what I had. Delicious and true comfort food. Thank you for the inspiration and keep it coming!
Hi Derek, sorry but I have to say it. You look really cute with the bear hat on. Don't apologise for anything, you are a true culinary artist. Your recipes inspire me so much❤. I can see Frankie thinking 👀don't be so hard on yourself. The variety of mushrooms are really beautiful, i love the soft moth- like feel of them. Not to mention the flavor. Have you tried Matsutake mushrooms? When i visited Okinawa, I was intrigued by the vast choice of mushrooms in the shops and markets. Thank you for the recipe. Hugs to Frankie. Gale x
Your honesty and heart I feel with your videos. No BS , straight up , your personality is so refreshing and rare nowadays. Not to mention Frankie 🐾🐾🐕🐾🐾💖 a k a. Ms. America 🇺🇸is always a delight she fills my heart ❤️ with love Everytime. Thank you for caring and sharing how we don't need to have murdered animals on our plate or anywhere in our lives💚🌱
Hey, DS. I like that you left in the mistakes. It makes it more real. I am sure you would like it to be better, but I guess that's what all of our life goals or mantras should be. The loud crunching from Frankie means she knows you messed up, but she forgives you. But she's still watching...
Thank you for taking the time to learn a new skill (videography) even as an expert in your original career (cheffing) so that you can share your innovations with us.
Hi, it's amazing the way the oyster mushrooms look so delicate but can be cooked in the stew/soup, then sauteed and still sliced like a steak. I will make this with whatever mushrooms I can find. I like the way you think outside the box for great flavors. PS. Frankie has such a beautiful coat, so shiny and healthy. Thanks for sharing with us.
Derek, could you please send some of that mushroom whispering my way🙏🏽 I love love love mushrooms and still haven’t tried lions mane 😮 and don’t eat mushrooms as much as I would love to. I’ve been on a keto IF diet since July (working so well) and sorry mate being part greek Cypriot, Halloumi cheese, eggs and yoghurt is very hard to give up. However I do have days I call Vegan cleansing days, whilst watching my carbs of course. Finding ways to eat what I love on keto has been like an R&D project and an exercise in trial and error and of course in how my body feels. Soups are a winter gift for me and I love love love soups (especially Nigerian soups which I subvert into a vegetarian/vegan deliciousness) so I will try your recipe minus the barley bit as I’m not a fan. It must be a texture thing for me! I’ll come back and let you know👍🏽 Thank you for your generosity of spirit and sharing your gift with us. I love your beautiful dog. My first babysitter was a golden Labrador ❤️😘💕
I love how you own up to your mess ups, and still come on and share videos with us. Thank you so much. I also died laughing when you came on camera with the bear hood (I had to go back to hear what you actually said, lol).
Awesome hat, but you shouldn't worry. Just have folks turn on CC if folks find it difficult to hear you. Also, I wonder if tandoori mushroom could be a thing? 14:40
You are such an inspiration , I had never thought of roasting shrooms in mayo ! Last week I made a vegan shawarma with mushrooms and tofu, it was so yummy. Not a recipe, I made it up in my head, thinking “What would Derek do?”
Toasting the barley?! What a great idea! Can’t wait to try! Thank you for all you do! I appreciate the hurdle of the video making process and that you keep on doing it. Great example! Off to the kitchen… 🏃
![PASULOL รามเกียรติ์ ตอนที่ 4 นนทกพบรัก [Ramakien Ep.4: Nonthok in love]](http://i.ytimg.com/vi/tMUQgmZzf_A/mqdefault.jpg)
If you haven't seen this one yet th-cam.com/video/arkXyMbdyFU/w-d-xo.htmlsi=fR_V4NhbOn7x_ENn It's how we transformed a chicken farm to a mushroom farm. Please share- we need more of this in the world and hope it inspires! Thanks for supporting.
Me too!!!
How do you store these kinds of mushrooms in fridge? Is it different for different types? In paper? Plastic? How many days do they last? 🙏🙏🙏
@@deegir3354 loose or in a paper bag and will usually last a few days. Then can Marinate them to last another day or two.
@@DerekSarnoChef thanks for that information! Local farm market sells them and I am going to try some of your recipes. Love your channel 💗🙏
Thank you! The algorithm recently brought your channel to me. Fantastic! Thanks for teaching the basics along with the sophisticated. I'm new to cooking veganism and really appreciate you ♥
I'm reccomending you to everyone man. For your tasty cooking but also because of your inspiring character 🙌
Thank you so much 😀
I even recommend him to other TH-camrs that do a different type of cooking and whenever they start to lean into mushrooms, I recommend they check this man out.
@@nanny8675309 LOL, Nanny! I recommended that Nard Dog check out Derek and his brother, because he said he hates mushrooms! I can only assume he has never tried them like Derek cooks them. 😋
@@DerekSarnoChef You are literally changing my life, sir. I've lost 15 pounds over 4 months, and that's on top of gaining some desperately needed muscle mass. Eating healthy food, and looking forward to it, was my biggest challenge. I can't cook, but you make it easy enough so it's not too overwhelming. My only challenge is finding some ingredients in my small town, and finding decent mushrooms is almost impossible.
This!❤
Also, Miss America!❤
Derek, your “messed” up videos are still more enjoyable than anyone else’s out there - love you!
For real!!!
I don't care how many times you think you goofed, I never tire of your videos! Your love for Frankie is so heart warming. I always learn from you. Please, never stop teaching us 😊!
At 71 l’ve been cooking for a number of years, travelled to 77 countries on 7 continents, but honestly watching these amazing videos is such a joy, lm learning soooooo much with regard to the use of mushrooms, Thankyou, brilliant, l would recommend to anyone out there.
Never fired from this job. You have tenure.
I love the Frankie intermissions.
This channel, you, and Frankie of course, we my dinner topic of choice last night haha. I told my whole family about your food, message to the world, and how amazing your recipes are. Thanks for putting the work in and still showing up man. You inspire me to be better as a human and a cook. Thank you ❤
That is awesome, thank you very much
I loved your "shout out" to the pets watching. I laughed at the unexpectedness of it and because my new cat was actually watching. Three weeks ago, we adopted a senior black cat (former owner headed to assisted living), and as I started to watch the video, he wedged himself in with my laptop on its lapdesk and watched with me! He especially likes when you wipe down the cutting board. lol I think he wasn't looking at the screen when Frankie showed up, or that would have been his favorite.
Thank you for adopting a senior kitty. 🖤🖤🖤
You are a mushroom whisperer! This was very inspiring. You are also a Frankie whisperer. I love her so much.
She's super loveable, thanks for watching.
Thank you so much! I'm the vegan mum, wife and daughter-in-law in a family of omnivores. I cook for everyone in the house. I've been vegan for four years, but I never had the attitude that meat is needed to make a meal complete so my kids grew up with the same attitude, but I'm expected to make a great soup for special occasions and "great" always means bones from several animals. I made your latest rice dish with vegetables the other day and the omni kid who doesn't mind big pieces of vegetables loved it and asked for leftovers later. The omni kid who doesn't like pieces said the flavour was good. I'll simply cut smaller pieces next time. I trust this will be as flavourful and I'll be able to serve a kinder version of soup.
(I've noticed several omnivore chefs like and use nutritional yeast too).
I’m an artist so I see cooking as a creative experience so totally enjoyed watching this…especially the ‘confession’.
Derek, never apologize for being human. Humans make mistakes. Love the video and everything looks so good! Love you and Miss Frankie!
Referencing Julia Child in the intro? Bold! And of course what follows is what no one else would call "messing up," LOL! We can tell what you're doing and why because your process is so intentional and clear, even if your voice sounds fainter or you forgot to show five seconds of chopping! The finished dish looks fantastic. Thanks for posting 🙂
Julia is a legend!
I quite enjoy the "doghouse" clips where you apologize to us! Hilarious! So I hope you continue messing up but it does not detract one iota in my view from the wonderful recipes and techniques you generously share. ☺
My favorite day of the week is when a new recipe shows up from you! Thanks to you and Miss Frankie for keeping it fresh…and real!
@DerekSarnoChef I ate half the mushrooms after giving them the Sarno Sear and BEFORE plating the food…the mayo coating is a game changer 👌
Thanks to you (and the wonderful mushroom farmers transforming former chicken farms), mushrooms are the new “meat” of a meal: whole food, delicious, and the kinder and more compassionate choice! The microphone incident wasn’t such a big deal…but, it offers a chance for some laughs and cuteness next to lovely Frankie. A very clever/unique segment.❤❤
I cannot wait to make this. The weather here in Colorado is finally cooling off and I've been wanting to make soup/stew. I used to work in a kitchen at the university here, cooking for students. I used a lot of the very same techniques that you are using. However, I've only just recently cut out all meat and dairy from my own personal cooking. I feel much better too. Especially with the allergies I have. Not eating dairy helps SO much! I love the way you "make your bones", and I don't know why I've never thought of it myself. Roasting those corn cobs is brilliant, (I'm still so noob at vegan cookery). I think that this method is not too far off from creating a demi glace. I wonder if it is even worth it though. I use some veggie bouillon that is kind of the same consistency although it is very salty, which if I made it myself I would be able to control. What it is lacking in the store bought bouillon is that kind of silky, rich, creaminess that bones provide. I used to make demi glace from bones and freeze it for pan sauce. Pretty handy, although it did take a lot time, it certainly was worth it. I would imagine that using veggies would be much quicker, save the reduction time. As delicious as demi glace is made from animals, I'll never make another one made from animals. Thanks for the wonderful videos (the nutritional yeast one is my very favorite) and inspiration. I don't even mind that you forgot your mic. Your girl Frankie and my girl Joni would have such a great time together! Joni is always around when I need to pay the tax as well. Looking forward to the next video! Cheers from Colorado to you both!
I just ordered my first oyster mushroom growing kit. Definitely trying this with my first harvest :)
We’ve got the tubes of tomato paste in the States! And don’t be too hard on yourself about missing the mic. No worries mate!
I’ve not ever seen them when I was there 8 years ago - I’ll be back - good to know
@@DerekSarnoChef Whole Foods and Tony’s Fresh Market. ✌️
I find store brands and a few from Italy here in my Colorado. I usually get mine from Trader Joe’s for the price. Glad you have found them in the UK!!
I love your honesty and I LOVE your recipes! Oh and beautiful Frankie
I found a tube at Publix here in Fredericksburg, Virginia.
I have been getting such a kick out of your vids and I love your sidekick. As a mostly PBWF eater and grad of the CIA a million years ago you make me happy. The only thing that makes me sad is when you say "restaurant quality". Where we live now. In the USA that means, grease, deep fried and super salty most of the time. So in my head it's "Chef's homemade". Thanks so much.
I have watched many videos of how to cut corn off the cob without it flying around. Who knew the answer was to slow down!!! And yep, it worked. Love your straightforward style and explanations.
Hi Mr. Sarno,
Thank you.
Ive turned my kitchen into a Domestic Cilinary Laboratory.
Your dish had me drooling at the end.
Awsome!
I think the 'I messed up' segments of these vdeos are fast becoming my favourite part. So entertaining. I just love the authenticity of your approach!
Recipe looks amazing.
It doesn’t seem you are bugging Frankie, she was waiting for that bit of love. So adorable.
Brilliant looking dish with all the individual components ! Pure cold weather comfort food!
Love your inspirational approach to vegan food, and casual way of talking with the "non-chefs" (like myself). Your new videos look so cinematic and more personal somehow. Had to give a shout out for that. You're a total plant-based boss! 🪴🍳🌞
Love your videos! Simple, yet delicious. Thank you for loving Frankie ( what an angel) the way you do! Absolute delight 😊🙏🏼
Hi Derek,
I am so sorry that Amanda is gone from your life. I love Frankie and how you love on her. My dog and two cats died within 13 months. My cat just died recently and my dog died in June. I kissed all of them. I miss them. Your videos are wonderful and I enjoy watching them. But I keep watching for the parts that you love on Frankie and she loves on you. if only we as humans loved and appreciated each other like that, how nice the world would be. I am mostly plant based, still trying to get to just vegan. I love your cooking. Shalom, Jewel
I think I can speak for many that watch your cooking vids … we don’t care about the mess ups. The content is just as good
It is so funny how our perceptions have changed. "Restaurant quality" USED to mean "tastes like home" or "tastes like how gramma used to cook." Now our culture is so used to fast food that we think "restaurant quality" is the pinnacle of good food. Of course, the irony is that Derek is showing how to make "restaurant quality"... at home. All comes full circle, I suppose... P.S. Another great vid, my friend. xo
Love you and Frankie no matter what you ever forget. I love that Frankie let you wear the bear cub hat! Your cooking is a master class always!
Your culinary talents never cease to amaze me! I wish there was a mushroom farm where I live. Also, your little video blunders make them more entertaining. I love beautiful Frankie! 🐾💗🐾
Love Soup! Love the hat! and the mushrooms looked delicious 💜🐶💜
Soup weather is almost here in Michigan. Mushroom and barley soup is a favorite. Roasting the veggies does increase the flavor. Our local farmer's market Argus has locally grown mushrooms, so I am excited to try using them instead of the button mushrooms I usually use. The "bear hat of shame" was hilarious.
I really love to see you create....love to see you with Frankie, and love to see you in general so inspiring.. Thank You
YUM!!! A winter feast and a good book near the fire. Life is good!
I love the way you treat the mushrooms. 🍄
Derek, you are a rock star for me, even in a bear hat. Your humility about editing is fun. Cute. This looks so good.
Beautiful shrooms. Fabulous video ~ always authentic and always appreciated.❤🐾
The weather is getting cold, so this, hell yeah 🧡
This looks so delicious! Your kitchen must smell heavenly!!! I love the little “aside” with Frankie.❤
SO GLAD you are on TH-cam❗😀
I appreciate your videos so much. I share many of the same values and have learned so much in just the 2 weeks since discovering your channel. If you ever return to Texas for a visit, please make a guest appearance in Fort Worth!
Thanks!
Derek Sarno, the legend in our own lunchtime.
This soup looks so delicious!!!! Mushroom barley is my favorite so I will definitely be making this recipe! Thank you for the tip about roasting the barley. Your videos always make me happy. Your kindness and authenticity always shines through.
I've been sharing your videos with friends and family.
Thank you Chef Derek and beautiful Frankie for making this world a kinder place.❤
I hope you both have a fabulous weekend!
💚🌱🙏
Thanks so much!
Beary😂hugs from Germany. You are just awesome. Same to Frankie. ❤
The humble mushroom is such a star! Soooo yummy
You're a good teacher.
No probs with the ‘mess ups’ just makes you as human as we are. Love you for it and thanks for the shows and your love and enthusiasm, it makes my day :) love to you and your adorable dog. She’s such a star!
This looks amazing. And the bear cap….just so endearing! Really enjoy your channel and all the wonderful recipes!
Magic happens when you FINALLY find the perfect cooking inspiration ❤ So appreciative 🌹
Enjoy your so-called messed up videos. So glad to discover them. My mother and I came west with our old collection of antique cast iron pans and I acquired a round cast iron weight with a handle intended for bacon cooking. I keep everything and was so elated to see you using the cast iron pans for cooking mushrooms that reincarnated into my bacon weight into my
mushroom weight. Easy to press on using the handle. A real win win. So enjoy you, Frankie, Chad etc. Real inspirations.
Amazing Derek - your kitchen board must have a thousand different flavours "absorbed" into its wood fibres by now....
Never contaminated with animal products - makes a huge difference.
Looks like the kind of food that I could eat on repeat daily for a long time!
Amazing and inspiring! Don’t be so hard on yourself. You are doing great. And Frankie is adorable as always.❤
You are not fired, but you are on fire with all the amazing recipes! I am so making this over the weekend. Thanks for showing us such great food.
That barley soup w/oyster mushrooms looks scrumptious.
Never apologize for goofs~you keep it real & that is another reason you are loved & followed by many!
This looks absolutely banging. I'm really keen on doing great soups at the community food kitchens I volunteer at and this recipe is definitely going to make an appearance at two projects in Nottingham (in Broxtowe-Aspley & Hucknall) this autumn. Really love your content and love sharing your ideas and passion with our community.
That looks amazing. My mom was born and raised in Belgium and was a soup BOSS! I am also plant-based and cook soups probably more than any other type of food. Can't wait to try this! I live in a remote village in Nepal, though, so might have to get a bit creative, as I don't have all of the ingredients. This one may have to wait until I hit Kathmandu. Thank you for the inspiration!
You may be a novice at recording BUT! your one hell of a CREATIVE CHEF. NO apologies necessary. thank you for sharing . 🙃
Just made this dish for dinner tonight ,slight twist , added swede, and used just normal flat mushrooms. Also topped it with leftover seitan, smoked tofu. Its really delicious, thank you Derek for this great winter recipe
You are a beautiful soul Mr Sarno 🥰 thank you for your videos, so much info and your soul shines through - keep them coming please - thank you 🙏
Love seeing your process and experimentation! As an artist, this be is where the magic happens for me and I see you as an artist as well. Can’t wait to make this.
I love watching him cook. Actually makes me think I can cook. I’m still learning but man this looks awesome. Going to try it next weekend.
You can do it!! 🌱💪
We'd never fire you! Bless you for all you share❤❤❤❤
You are so inspiring. I’m not even vegan but I can’t help but try these techniques. The food is just so beautiful and delicious!
This looks like a nice way to spend a very cool fall day in the kitchen, making this soup while also prepping a few other things for the week. Yum.
The moonlight interludes always crack me up! One of my favorite YT chefs.
I had local shiitake so I used those with oyster and subbed miso for tomato paste because that’s what I had. Delicious and true comfort food. Thank you for the inspiration and keep it coming!
thank you for showing authentic video making and life stuff happens. :) no biggy
I love your cutting board. Ive had the same cutting board for over twenty years! Lol
I'm highly alleric to mushrooms. But I still watch for the fancy mad knife skills. Of course I watch for the entertainment and Miss Frankie!
YES! My Saturday morning is now perfect!
Aw thanks
Don't sweat the imperfections, they're what make these videos so relatable.
Hi Derek, sorry but I have to say it. You look really cute with the bear hat on. Don't apologise for anything, you are a true culinary artist. Your recipes inspire me so much❤. I can see Frankie thinking 👀don't be so hard on yourself. The variety of mushrooms are really beautiful, i love the soft moth- like feel of them. Not to mention the flavor. Have you tried Matsutake mushrooms? When i visited Okinawa, I was intrigued by the vast choice of mushrooms in the shops and markets. Thank you for the recipe. Hugs to Frankie. Gale x
Thanks Gale. Matusake are my favorite - hard to come by here though. I used to find them foraging in Oregon - so good!
Another brilliant video, thank you so much Derek and a😘 for Frankie. 💜
Man! That was a masterpiece! ❤
the messed up video! adorable!
You're so humble on top of making better videos than most even when you do mess up. Keep doing amazing things!
I look forward to every video! I'd love to spend a week learning from you!
Your honesty and heart I feel with your videos. No BS , straight up , your personality is so refreshing and rare nowadays. Not to mention Frankie 🐾🐾🐕🐾🐾💖 a k a. Ms. America 🇺🇸is always a delight she fills my heart ❤️ with love Everytime. Thank you for caring and sharing how we don't need to have murdered animals on our plate or anywhere in our lives💚🌱
Hey, DS. I like that you left in the mistakes. It makes it more real. I am sure you would like it to be better, but I guess that's what all of our life goals or mantras should be. The loud crunching from Frankie means she knows you messed up, but she forgives you. But she's still watching...
Transitioned a chicken farm into a Mushroom farm 💥💪🍄
If that’s not a power vegan move, I don’t know what is. 🥰✌️
Amazing bro
I just pinned the link to that video
@@DerekSarnoChefGreat video filled with Great inspiration 🔥
This looks great! I'm so glad you're not really concerned with oil! Using a bit of oil in your cooking makes sense to me!
Thank you for taking the time to learn a new skill (videography) even as an expert in your original career (cheffing) so that you can share your innovations with us.
I just needed a soup recipe here 😍✨👌🏻
Hi, it's amazing the way the oyster mushrooms look so delicate but can be cooked in the stew/soup, then sauteed and still sliced like a steak. I will make this with whatever mushrooms I can find. I like the way you think outside the box for great flavors. PS. Frankie has such a beautiful coat, so shiny and healthy. Thanks for sharing with us.
Derek, could you please send some of that mushroom whispering my way🙏🏽 I love love love mushrooms and still haven’t tried lions mane 😮 and don’t eat mushrooms as much as I would love to.
I’ve been on a keto IF diet since July (working so well) and sorry mate being part greek Cypriot, Halloumi cheese, eggs and yoghurt is very hard to give up. However I do have days I call Vegan cleansing days, whilst watching my carbs of course.
Finding ways to eat what I love on keto has been like an R&D project and an exercise in trial and error and of course in how my body feels. Soups are a winter gift for me and I love love love soups (especially Nigerian soups which I subvert into a vegetarian/vegan deliciousness) so I will try your recipe minus the barley bit as I’m not a fan. It must be a texture thing for me! I’ll come back and let you know👍🏽
Thank you for your generosity of spirit and sharing your gift with us. I love your beautiful dog. My first babysitter was a golden Labrador ❤️😘💕
Thank you so much for showing all your work
I certainly wouldn’t fire you. The food you make is awesome 😀
you keep inspiring me for years ❤ as well just LOVE your I WANT TO BELIEVE STICKER 😊😊😊
I love how you own up to your mess ups, and still come on and share videos with us. Thank you so much. I also died laughing when you came on camera with the bear hood (I had to go back to hear what you actually said, lol).
I stumbled across your YT channel a month ago. Idk if this is a niche type of cooking but this is incredible!!
Yum, love mushroom barley soup. Really enjoy your videos! Thanks for sharing. ✌
Awesome hat, but you shouldn't worry. Just have folks turn on CC if folks find it difficult to hear you.
Also, I wonder if tandoori mushroom could be a thing? 14:40
You are such an inspiration , I had never thought of roasting shrooms in mayo ! Last week I made a vegan shawarma with mushrooms and tofu, it was so yummy. Not a recipe, I made it up in my head, thinking “What would Derek do?”
Just in time for soup season. This looks so delicious!
I really hope you have fun with your mistakes & apologies ... they are hilarious! And they make your show more watchable.
Awww I love your hat!
Toasting the barley?! What a great idea! Can’t wait to try!
Thank you for all you do! I appreciate the hurdle of the video making process and that you keep on doing it. Great example!
Off to the kitchen… 🏃