Fancier mushroom risotto (vegan or not)
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- เผยแพร่เมื่อ 28 ก.ย. 2024
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My old video about why dried mushrooms are so much stronger than fresh: • Dried mushrooms are na...
**RECIPE**
1/2 cup (100g) risotto rice per portion (arborio, vialone nano, canaroli, etc)
1 pound (454g) fresh mushrooms per portion (get some big ones, like king trumpet, to use for garnish, and some smaller ones to put in the rice)
1 handful of fragrant, cheap dried mushrooms per portion
1 big shallot for every two portions
a couple garlic cloves per portion
olive oil
vinegar (I used white balsamic but anything is fine)
white wine (optional)
cognac or any other barrel-aged spirit (optional)
butter (optional)
parmesan cheese (optional)
vegan sour cream (if you're not using dairy)
truffle oil (optional)
fresh herbs for garnish (I used tarragon, but thyme or sage would be nice)
bay leaves (optional, no idea if they do anything)
mustard seeds (optional)
salt
pepper
First make the mushrooms stock. Combine the dried mushrooms and a few bay leaves with about 2 cups (473mL) water per portion, a big pinch of salt per portion, bring to a boil then reduce to a simmer. Simmer for 30-60 minutes, strain out the solids and discard them. (If there was a lot of sand on the dry mushrooms, you can either pass the stock through a coffee filter or just let the sand settle on the bottom and pour off everything but the last little bit.)
Prepare the fresh mushrooms by cleaning off any dirt and trimming off any woody stems. The large mushrooms that you plan to use for garnish, cut in half lengthwise and, optionally, score the cut sides like I do in the video. Marinate those with a little olive oil, vinegar and salt and pepper. The smaller mushrooms, cut down in size if necessary to make them all about the same size and so they'll cook quickly and blend in well with the rice.
Peal and dice the shallot. Crush and peal the garlic but do not chop it.
You can either cook the fresh mushrooms in advance, or do it while the rice is cooking, like I do in the video.
When the stock is done and you're a half hour out from dinner, fry the shallots for a minute in some olive oil over moderate heat. Stir in a big pinch of mustard seeds per portion and let them fry. When the shallots have softened a little, stir in the dry, unwashed rice and fry it for a minute. Deglaze with enough white wine to just cover the rice and stir until absorbed. (If you're not using white wine, maybe spike the mushroom stock with a little splash of that white balsamic vinegar per portion and use that instead.)
Pour in enough of the mushroom stock to cover and let the rice cook, stirring occasionally, until the grains are just a little crunchy, adding stock as needed, 15-20 minutes. If you run out of stock, water is fine.
While the rice is cooking, heat a thick layer of olive oil in a pan over moderate heat and put in the big marinated mushrooms, cut-side down. When the cut sides have browned, flip the mushrooms over, put in the garlic cloves, and use a spoon to baste garlicy hot oil over the mushrooms until they've shrunk at least by a third and they look cooked. If you're down with dairy, I'd melt some butter into the pan for the basting stage. Leaving the hot fat in the pan, remove the mushrooms to a plate and take out the garlic cloves before they burn.
Put the smaller mushrooms into the pan, season with a little salt and pepper, and cook until brown and shrunk by at least a third. Deglaze with a little cognac (or white wine, or stock, or water), coat the mushrooms in the resulting syrup and turn off the heat.
When the rice is almost done, turn off the heat, stir in the smaller mushrooms and as much butter and grated cheese as you want. If you're not using dairy, try cook the risotto so that it looks a little too dry at this stage and enrich with a one or two big scoops of vegan sour cream per portion (it will add moisture, which is why it's good to start with a slightly dry risotto). Tear in the fresh herbs, stir, taste for seasoning and add salt/pepper if necessary. Stir in a little water/stock if the risotto is looking too tight.
Scoop the rice onto plate, smooth off the surface and garnish with the bigger mushrooms. Serve with steak knives to cut the bigger shrooms. - แนวปฏิบัติและการใช้ชีวิต
I’m honestly surprised Adam hasn’t done an experiment to see if bay leaves do anything noticeable to stocks
Some mysteries are best left mysterious.
@@aragusea I skip it anyways
Ethan chlebowski made one
th-cam.com/video/3-Iksy2CNmg/w-d-xo.html
@@aragusea Ethan Chlebowski did that already in a video, might be worth checking out
@@aragusea this is unacceptable
I've brewed my own mead (honey + water + yeast = alcohol), and used this to deglaze sauteed mushrooms, and the taste is unlike anything I've ever had before, and even better, in my opinion, than a whisky deglaze. It's a strange mixture of tempered sweetness and umami from the yeast.
As a meat lover, I think mushroom risotto is the best kind of risotto. Especially when made with boletus edulis.
The king of boletes!! Hard as fuck to find here
one part of my brain is having issues with the garnish mushrooms, for some odd reason, every time i see those garnish mushrooms in the final shot, i immediately think of pan fried tuna.
i used to work in a restaurant that had that on the menu and though i personally never cooked that dish, i often ordered it from the menu and just seeing them has brought back many fond memories of my early years in cooking . now i want to go get these mushrooms and do some experiments.
thank you adam
@@SimuLord in reply I stated I did not cook the dish. No I get it.
But you didn’t.
I at that time was way younger way way way way younger. And I was an employee at that long now deceased restaurant, and therefore I was not going to raise a point over a dish which was A so readily available to us by no less than 4 distributers that my boss/owner could put it on the employee list and B. That dish was so popular that it would get close to selling out at times but didn’t and C. Was his own recipe
Was it tasty, hell yes
I also prefer the sushi over the pan fried.
You are wrong because it is clearly pan fried salmon
@@SpartaSpartan117 not my recipe THEREFORE IT RATHER HARD FOR ME TO BE WRONG
@@SpartaSpartan117 I’m not wrong
I’m Sean
I like Kenji's technique of washing the rice with the stock so you capture the starch but can still toast the rice more effectively without damaging it.
Oh that's a good idea! Kenji is so innovative!
That's genius. I wonder if adding it back changes the end result in any undesirable way though. But even if it does, perhaps it's outweighed by the more efficient toasting.
@@GR8APE69 Why would adding it _back_ in make it worse? It was in there, it's now in there again, with the added benefit of better toasted rice; makes sense to me.
@@kindlin Why are you asking me? I don't have the answer. That's why I said "I wonder if..." The reason I ask though is because you're changing the process fundamentally. One leaves the starch in entirely. The other washes it off and then adds it back in little by little, and would still be lacking some of the starch if it didn't require all of the stock. Cooking is a science, so even small changes, even simply the order in which you add ingredients, can change the end result. Now I'm not saying that it would be different, but it does make me curious if it could, and if so, how.
@@GR8APE69 the risotto section in the book "The Food Lab" where this discussed is several pages. It's worth reading.
WHY do people act like bay leaves “don’t do anything?” They have an extremely noticeable flavor that stands out any time they’re used in a dish. It’s like randomly throwing a bunch of thyme into dishes and saying “maybe this will do something.” Of course it will do something. It’s an extremely flavorful herb.
I also thought bay leaves were kind of a waste until I forgot and left it out of she crab soup by accident. It was so noticeable that something was missing.
My only guess is the bay leaves they get in the US are tasteless. Usually it's so strong it's overpowering
I always thought that they were some obligate ingredient, but really didn't do anything. Then, I made a batch of pickled eggs (a holiday staple in my family) and decided to throw a few into the brine. At first, I was delighted. They were better than usual, in a way I couldn't place. Unfortunately, after marinating for about two weeks, they turned bad. I realized that they'd gotten too much bay leaf, and I understood what a powerful flavour it is for the first time. It took over everything. I now know and respect how powerful the bayleaf is
When I was a vegetarian, I sure ate a lot of risotto...But this one does look head and shoulder above the normal opt-in "vegan option"
I've made this same dish over a year ago and loved it! So glad you randomly came out with a video on it. It makes me feel like a actually made something cool.
just want to acknowledge that your quality of content and scope of focus has improved and narrowed, respectively. Good on ya. you are some of the best food content on youtube!
Hey Adam, a video i'd be interested in seeing is one similar to your dough one, but with mashed potatoes. Just looking at how much, if any, milk, cream, eggs, butter... to add and what it does to the mashed potatoes. Cheers
That green oil looks so vibrant in this video, I don't know if you changed something with your lighting but it's really cool
olive oil thats pressed only once in cold temperature has that color, but in general i would say its not as good for cooking (you lose a lot of the aroma when you cook it). in my opinion this type of olive oil is better for creaming the risotto or pasta at the end when its just warm, and gives an incredible flavour to the food
Adam, you have an amazing mind for food. I would love to see your intelligence tackle vegan foods like this one more often!
I really enjoy your vegetarian & vegan content!
Hey Adam, thanks for your video tutorial. It was great! We're not vegan either but always welcome any plant-based dish as part of our home-dining repertoire. I love a good mushroom risotto but sometimes don't make it as a combination with meat dishes as the richness of the cheese and butter are too much. So this version sounds great! Thanks again.
Here in the Willamette Valley in Oregon, we can get Truffle oil made from locally sourced white truffles and locally pressed olive oil. Also several very good Oriental markets for those mushooms.
Bro's frying in Mountain Dew
Thank you for this recipe.
I'm lactose intolerant and honestly the vegans are the main reason I'm able to eat those every day recipes without pain now (even basic things like cookies that take milk powder or butter would give me discomfort) because it feels like no one else in the food industry gives a damn to people with dietary restrictions or food intolerances. I feel terribly sorry for people with extreme allergies, because I really don't know how they get to eat safely with the highly processed stuff you find on your usual grocery store unless you spend more to get organics or grow and bake your own things...
That chartreuse olive oil is just so beautiful.
Most wines are vegan. Most companies dont use that straining technique or egg gelatine anymore but it is good to check
The cartons of Miso broth they sell work really well in Risotto.
I’d try this and everything about it sounds great but I’d skip finishing with truffle oil. It’s not turning my nose up at it bc it’s not real truffles, it’s just that the taste gets overpowering after a couple bites and ruins what it’s on. Truffle oil only takes the main compounds of what gives truffles their flavor so it doesn’t have the same complexity, it’s just overbearing. It’s the equivalent of taking a fancy French dessert that you worked hard on and using fake vanilla in it. I think the flavor of the mushrooms would be good as is. Why mask the flavor you just worked so hard to cultivate?
i came to say some wines aren't vegan but was surprised to see he mentioned that. glad i saved my comment until then. if anyones curious a lot of small wineries use no animal products aside from some using glycol (sometimes derived from animal fat) as a thermal insulator in the tanks. it doesn't actually touch the wine
I made roughly this tonight it was great! I roughly chopped the dried shiitakes and added them in, used baby trumpets and sherry for booze. Oh and Parmesan cheese
bruh, i just was watching the first mushroom risotto vid now you post this, good timing
Since we're going requests! (Seriously this was such a cool recipe!). I'm an IBS sufferer, are there any recipes you'd recommend that are FODMAP friendly? Thanks!
I also follow a low fodmap diet, and the mushrooms in this recipe are safe! :) if you don't put the garlic in the final dish, that is also safe. So I think this whole recipe is good!
@@Emmer_ Yeah that's what I was thinking! Or a Garlic replacement (garlic infused olive oil, or you can get special powder now that's a replacer, very cool!)
Would definitely like to try this one out! He just mentioned this was a vegan viewer's request so thought I might put my own in haha :)
@@Emmer_ Keep in mind that shallots are high in fodmaps too! I’d sub green onions for those and then you’re good
Oops you are all right. I substitute all unions with green ones all the time, it didn't occur to me... Thanks for not roasting me haha
I had most of the ingredients so I made this. Or some variant of this. I liked it.
Minor correction: Humans can definitely digest chitins, just not super well (it wouldn't be considered a great nutrient source).
Source: Paoletti et al. 2007, pages 244-251
Exactly how well you can extract energy from it and how much of it you can break down before it leaves your digestive tract depends on how large the chains are, similarly to starch.
The Italians would burn me as a heretic for this, but recently I have discovered whole grain barley risotto. I planed to make some pasta, but forgot to buy it. I bought some barley after your videos on whole grain carbs, and decided to wing it. As I combined the (pasta) mushroom sauce and the barley, it turned super creamy and I realized what I had wrought. I quickly adjusted the seasoning and it came out brilliantly.
Also, some nutritional yeast help with the lack of cheesiness.
please guys dont do that
They make this in Italy. It's really ancient, like goes back to Roman days.
@@gregmuon Weren't gladiators known as 'barley men' for the amount of barley porridge in their rations?
i meant the scam
@@samuraijack6733 Report every one of those slime molds' posts. Be persistent. I had to alert a musician friend to a scammer posing as him in comment sections of his youtube channel.
Those trumpet shrooms are great for stir fries, fry+quick stews. I do not think you need to trim as much, just the tiny alien bits, and then cut them into long strips (toughness is something to consider). Cook with whatever veggies that you like that cook easily (carrots, celery roots or stems). Can have chicken pieces. Might be good to add like a bit of corn starch slurry thing to thicken it up.
A lot of the creamyness you see in Adam's dish can be applied to basically a stir fry veggy dish rather than risotto rice. Having the shroom stock from the very shrooms you cook is definitely a great idea, adds ton of flavor. As long as the shrooms are not champignon, the stock can be very powerful.
I ate a bunch of magic mushrooms because they didn't kick in (they never did) and since then the smell and taste of mushrooms kinda grosses me out but before that your mushrooms risotto was one of my favorite recipes so I might give them another chance
I recently picked up a trick from Kenji that you can "rinse" the rice with stock and/or white wine before toasting the rice in fat, making sure to keep the liquid you rinsed the rice with. Then add that starchy liquid as the first dose of liquid, letting you toast the rice as long as you want without risk of losing the thickening ability of rice. Really does a great job.
That's crazy smart.
i love adam's passive aggressive attitude towards bay leaves
that make me miss lifeofboris 😭
Look how green that oil is. Truly mesmerising
Who the Hell are you guys? Holy fuck, leave me alone!
"pulled pork" styled oyster mushroom stems... a typically discarded part of the lovely oyster can be prepared in such a way.
That looks honestly and ridiculously good, Adam
ADAM!! Please do a video on spam and all the different ways to cook it, very versatile and easy food.
Hey Adam do a video about:
If you’re a meat eater, what would you make for vegan to impress them
WHY IS THAT OLIVE OIL SO GREEN.
SORRY MY CAPS IS STUCK AND NOW EVERYTHING IS CAPS. I AM NOT SHOUTING, I LOVE YA'LL IN THIS COMMUNITY
extra virgin
I wanna see what you can make for a day with 10 bucks because that looks so good.
Species of dried mushrooms is extremely important! Champignon or birch boletus or white boletus - they are totally different worlds of flavour!
Wherever did he get that really cool stirring knife??
Almost fell out of my chair when he used the knife to stur the stock.
Using dried mushrooms to prepare flavorful stock is common in viet cuisine as well, most prominently in rice noodle dishes
damn, your olive oil quality really improved since i started watching, that or your filming improved to the point where we can see the colours clearly.
I wonder how vegans are okay with mushrooms🤔 being fungi (closer to mammals than plants) but they are delicious 🤷♂️
Mushrooms show no indication of conciousness/pain, animals do
I think you mean closer to animals than plants.
this looks absolutely delicious
I wish I didn't dislike the texture of mushrooms because the taste is amazing
glad to hear the Ladies Man had an influence with this
I made this for my vegan friend snd they got offended. Apparently they came to dinner at my place so they could stop pretending to be vegan to impress that pale chick in their humanities seminar class.
Cringe. You arent funny.
Mr. Adam, what kind of oil is that? It's so green, I've never seen anything that looks like that. Is that just what super high quality olive oil looks like?
What brand of vegan sour cream did you use? I’ve tried a few of them and didn’t like how they tasted and I usually sub for vegan plain yogurt instead.
next time you talk about that vegan sourcreme please tell us what it is, i've used vegan cream and yoghurt for the past 7 years but have not come across vegan sour creme
Please make a video of your take on a seafood boil.
I tried King trumpet mushrooms after you mentioned this dish on one of your podcasts. I don't know how I screwed up, but they were rubbery and chewy. They also had little to no flavor even though I seasoned them well and sauteed in butter. I definitely want to try again, but none of my guests enjoyed the trumpet mushrooms. I will say that I took a bite of a raw trumpet mushroom and it was delicious raw, far more so than it was cooked. It had a sweet aftertaste which was completely lost in cooking. Now I'm thinking about taste testing every different mushroom I can get my hands on (which is tricky since I live in a desert), in various different states of cooked and uncooked to see what subtle differences there are.
Side note: wheat is an auto immune trigger for me, so I'd love to see your take on any gluten-free recipes. Alton Brown for example has switched some of his recipes over to gluten-free because some non-wheat flours have Superior qualities to wheat for certain dishes.
Maybe it's due to the way you cut it. Try slice it thinly or tear it up into threads using your hands
@@vincentx2850 I cut each trumpet into 3 pieces. I did not do the scoring, and I suspect that helps a lot with texture.
Bad Adam!! You should know when cooking risotto that you add stock with a ladle to manage how much is added to the rice each time!!!
“Bay leaves. Maybe they’ll do something…” I hear ya. I have no idea what they do either. 😂
Adam I’d love to see a video from you on whether bay leaves actually do anything. I’m half convinced it’s just cooking superstition
It's really missing some pine nuts. Not a alot, just enough to give it some nice extra texture that will contrast with the mushiness of the risotto...
Why is the olive oil so green rather than golden? I don’t think I’ve ever seen olive oil that green before
Why is your olive oil so green
Extra virgin olive oil marketed as "peppery" or "grassy" is usually made from younger, greener olives and will have a green tint. It has a stronger flavor that can be a little bitter and harsh on its own, but really sings in combination with other things. It's also probably healthier for you, being filled with antioxidants (which contribute the slightly bitter taste).
It’s worth mentioning that in professional olive oil tastings (these exits) color and clarity are traits that are ignored.
They purposely use dark blue glass cups so that you can’t easily judge those traits.
Most traits they go for is the smell, the taste, the back-smell (the sensation of compounds that go up from the throat and to the sinuses and olfactory receptors from behind) and lastly the aftertaste.
Gordon Ramsay himself isnt above using truffle oil, actually! I've seen him use it before on some of his more relaxed videos.
People saying bay leaves don't do anything seem to have no tastebuds.
As a fellow non vegan I do appreciate when you point out how recipes can easily be vegan-because of religion we do not eat meat and milk together so any recipe that typically has a lot of dairy but can be made vegan helps a lot!!
your channel is fucking addictive
so close to 2 million omg
So much mushroomy goodness.
How come your olive oil is neon green, is it the camera or some special kind?
need to do an ep. on bay leaves my guy lmao
I haven't seen anyone comment on it yet, so I just wanted to let you know that someone did, indeed, catch your "Lady's Man" reference.
I believe it is worth noting that you cannot overcook mushrooms, so don't be too concerned about if you overdid it on the sautee other than the oil or butter you are using
Chitan is the same substance that makes up the shells of most shrimp, lobster, prawn and other crustaceans. 😁
it’s chitin, it’s also on some insects and arachnids
looks yum, these kinds of mushrooms can be very annoying to cook with because they get tough and are always full of grit
You dont have to constantly stir a risotto to get starch and have a creamy texture?
Seems amazing
Hooray, a vegan recipe!
By the way, after making your broth you can make nice shoyu-pickled shiitakes with the rehydrated mushrooms. Chop them thinly and discard the chewy cores. Tim Anderson's Vegan Japaneasy is a treasure trove of great recipes including shoyu-pickled shiitakes.
A lil Courvoisier flambé could be delicious tho 😋
Now do this but make a dish without usin mushroom; bcuz we all know multiple somebodies that hate mushrooms. At least whole, id allow dried mushroom powder as long as youre not makin the dish taste super mushroomy with it; as most folks dont notice that nor care and in fact wud even say they like dishes more with dried mushroom powder than not.
I personally love me some fungi and find the funguses we eat to be some of the best parts to our food; but you do you as Ragusea always says
"i got some bay leaves, maybe they'll do something, IDK"
Every fuckin time lmao
Daamn, that's a nice shroom trip :)
Lauren out of town?
That is some really green olive oil
I love mushrooms...but for some reason truffles and truffle oil taste and smell absolutely awful to me. I hated making the truffle pomme frites at the country club i used to work at.
But the rest of this risotto looks effing delicious
Can't wait to try this recipe! But I have to ask, why does your olive oil look like toxic waste? It's so green!
Because that's what proper olive oil is supposed to look like, believe it or not! Freshly pressed olive oil is bright green.
Damn I want this.
Definitely gonna try 🤤
7:24 why does his olive oil look so neon green?
0:49 This is hilarious as this is like the 4th time he’s done this lol
this looks so good i wish i liked mushrooms
Why does the olive oil at 2:33 look neon green lol
When I go hunting morels I dry some of my find black and yellow morels dried make the meatiest meatless stock you'll ever taste especially with a bit of yeast extract
Making this later in the week for sure - but I'll definitely be using butter and cheese (and maybe some real sour cream). If I were a meat eater I'd find a way to incorporate some fish sauce for extra funk and umami (or perhaps fry up a couple of anchovies), and render some panchetta or guanciale for my cooking oil!
Adam mentioned how scalable risotto is. I once ended up having to serve 14 people so I set up a risotto buffet. A huge chafing dish of a vegetarian (not vegan) risotto at the beginning of a line of items that could be added, Mushrooms (3 kinds), Artichokes, Shallots, Peppers, and more fried and served to allow each guest to add as desired. 4 years later guests still rave about it.
My mouth is watering 🤤 just from reading.......
I'm still amateur when it comes to cooking, I got a long way to go. But I must say there are few things as fulfilling as seeing people enjoy your food and actually REMEMBER the dish after a long time.
What a great idea!!! I’ll do that for a future party. Thx 😊
Cheers from Switzerland 🇨🇭
im screenshotting this comment to save for next week, this is such an awesome idea!
That sounds like a brilliant idea. Well done you and thanks for the tip!
I actually just made your old mushroom risotto and Cream of mushroom soup recipes!
I work in a produce department so I have the ability to snag things at a discount when theyre about to go bad and I got about 2 pounds of button mushrooms.
I threw those into my pressure cooker for an hour with some carrot/onion/celery/garlic and made a great mushrooms broth I used for both recipes. Idk how it stacks up to the dried shroom broth but its one of the better broths I've made (yes I'm one of those people who saves all my bones and scraps to make broth)
Nothing shameful about preventing food waste. We should be more in that respect.
Sounds great! Also sounds like you work in a grocery store, and if you're a person who buys those rotisserie chickens, your pressure cooker is also very handy for making a chicken broth from whatever you don't eat that is roughly 1000x better than anything money can buy. Boil that down and you've got a thick, Jello-like substance (demi-glace) that is practically exploding with flavor. All from a carcass that most people mindlessly throw in the garbage.
@@mrgeorgejetson Exactly! Never ever let a bone go to waste!
I don't hate on people for doing ads, but bigger, more influential TH-camrs like you have the ability - and I would argue the responsibility - to be more selective. Fetch, like similar apps, is essentially a data miner. It stores and sells all of the purchase information you scan, and can even access people's EMAILS to find and sell receipts they didn't scan. That's a terrible business model, and the information they store could be used for some really nefarious purpose in the wrong hands. Ok rant over.
Dude you're on TH-cam. Owned by Google. Have you seen their business model/practices?
they only scan gmail because gmail allows it and gmail ALREADY scans and sells your emails. this complaint is nonsense. also, unlike a corporation selling all your data, the difference is that you get to selectively sell your data, its consensual and you get to profit.
this is basically privacy fearmongering
@@ouravantgarde lol what? Gmail absolutely does NOT read or sell data from your emails. That would be insane. Just like it's insane to let some random tech bro startup you've never heard of access your communications and contact history.
You can be a fan of a channel without blindly defending them, or straight up lying in the comments to cover for them.
@@TheKheumiller i- what? gmail literally does. and youre responding to it by calling me a simp.
@@ouravantgardeyou and all the BetterHelp people man. If you think that’s bad, get off of TH-cam, Facebook, Instagram, TikTok, etc. or maybe, skip Adam’s ads! “rEsPoNsIBiLiTy”
In south india, its common to put the mustard seeds on the oil first and wait until they start bursting.. its like an indication that the oil is hot.. once mustard seeds start bursting, we then add onion and other spices..
Yup, same in Maharashtra and I would guess the rest of India
It's done in North India too :D
Sometimes we also use cumin seeds
@@aniseedus yes
As someone who loves how Indians make mustard seeds, Adam really put me on to how good they are when they aren’t burst open
THAT"S THE EXACT THING I WAS THINKING!!!
Ah yes my biweekly dose of Adam's refreshingly honest content.
Hi please ignore the above two messages, I'm the only scammer you should actually be worried about, please send me all your money thanks :)
Bots are out in full force today huh :/
But yeah, I love these videos, even though I don't like mushrooms, I love the presentation of them. He gives lots of good information but never acts like his word is law, he explains why he does things and always says "you can change it if you want, you're the cook". It's inspired me to cook a lot more too!
Jesus youtube has a serious bot problem
@@coryman125 , don’t ignore, Report!
That looks really good. Did you also consider using nutritional yeast as a parmesan substitute? I've been using it in my cooking recently and found it to be a wonderful addition to the pantry. Apparently it's also vegan (and one of the primary ways for vegans to get B vitamins that are less available from non-animal sources).
You should try 1:4 ratio of nutritional yeast to toasted and ground sunflower seeds. Add salt to taste and it will mimic a parmesan powder pretty well. Not so much a wedge or wheel of cheese though.
He has a whole video about nutritional yeast and how to make it (spoiler: don’t, just buy it). You might want to check that out.
Personally I don’t like the smell of nutritional yeast flakes (on top of pasta) too much.
@@SehrSympathischerRochen I’m not a huge fan of the smell it is quite pungent, but I think that does get somewhat muted when you stir it into a risotto
nutritional yeast, just like aged cheese, is high in glutamates (same stuff you get from MSG and what is responsible for umami/savoury taste), that's why it tastes good
Yeast and yeast extracts are an amazing source of B vitamins for vegetarians and vegans 👍
When I was a kid many years ago living in Japan, we always had so much mushrooms especially fresh and dried shiitake. The thing was I hated the flavor of shiitake used for so many broths, and whenever we had hot pot I always asked for maitake or shimeji over shiitake. Now that my tastes have changed, I realized how much depth dried shiitake added to food.
そー
日本にたくさんきのこある
It wasn’t until I met my wife, みほ, that I learned of all the different types. Growing up, Sicilian-American in NYC, my mother only ever used regular white button mushrooms.
i’m currently in the camp of not liking shitake taste and flavour, so here’s to hoping i can appreciate them someday too
@@sabatino1977 I'm sure she disowned you for marrying a Japanese woman!
@@ezgolf1764 Nothing WRONG with being camp!
@@DMSProduktions - you wrote: "Johnny Khomlately I'm sure she disowned you for marrying a Japanese woman!" No, no she didn't. Nice try deleting the comment.
Lauren's out of town, isn't she?
Adam, you naughty boy.
Was getting worried you werent gonna post today, I would love to see an easier homemade (but delicious) pho! Or a video on Bánh xèo! My aunt is vietnamese and i have fallen in love with the cuisine! Love ya adam
Also to add to the pho recipe, a recipe that isnt for 5 gallons of broth!
Yes! I think something like Phở would be ideal as part a kind of "fancy meal prep" series. The broth is the thing that takes ages, so is worth doing in a big batch and freezing in portions. I think you could easily make a broth that would be usable for Phở, ramen and Western soups: just tweak before use such as including star anise, cloves and ginger in the Phở broth before using (and of course the herbs, beansprouts, etc. in the bowl)
Pho is generally an easy dish to scale down, just make enough broth for 4-5 people and go easy on the aromatics. My mom usually makes pho broth in the instant pot, doesn't come out the best looking but still delicious and doesn't require much work. Also instead of grilling the aromatics on coal or stove, put those in an airfryer.