Love Emma's recipes... easy, approachable and delicious. New cooks should definitely try any one of her recipes and they will gain confidence in the kitchen
something i learned about mushrooms a month ago: Start browning them WITHOUT any fat. No oil, no butter. just a little salt. Ad the butter/oil when the mushrooms are browned. The Mushrooms will get a more intense, a more concentrated Mushroom-flavour. and adding butter afterwards makes them even more buttery than browning the mushrooms in butter. I swear: this makes A BIG difference!
@@jmsaltzman I also use a stainless steel pan. i'm not shure what happens exactly, but i think the mushrooms loose more water that way, because they don't absorb the fat. i have no problem with sticking. i think because they lose water, there is something happening with the leidenfrost effect, because they make a funny sound while browning. There is probably a bit more fond at the bottom. but more fond means more sauce, so... ;-)
Thank you for sharing! I love when a recipe has minimal ingredients. Simplicity and yet amazing outcomes. I can see your talented and passionate and as a fellow video creator & cook I would love to learn from one another.
Thank heavens, my baby bellas need to be used up and this looks wonderful! I love how you get so much mileage out of your ingredients with so little extra effort, and this is a great example 😊
Omg - I love mushrooms, but I have wasted 1/2 of qty each time I’ve cooked them. Today, thanks to you dear Emma, I’ve learnt so much about them. Wash, dry, use every bit of it, let it crowd a pan - lolllll. Thank you I’m glad I watched this video. You are too 🥰
Love this so much; can't wait to try! I like the idea of mixing the mustard in with the cream rather than adding separately which is what i normally do with a pan sauce like this. Thanks, Emma!
The only thing better than the simplicity of this recipe is the delicious result! I had half and half on hand, it worked but I'll use cream next try. Loved the different cuts of mushrooms. SOOOOO good!
With that amazing crust on the chicken, this reminds me a little bit of a pot tie, but no need for puff pastry and all the other stuff but it still has texture. Looks incredible, if I had mushrooms in my fridge right now I'd be making it this instant. Thank you for always having the best recipes!
I have always washed mushrooms and used the stems. When I was young we always bought the canned stems and pieces because they were cheaper. I use fresh mushrooms most of the time but, occasionally, I still like to use canned mushrooms.
Just made this for dinner and it is INCREDIBLE!! If you're vegetarian you don't even need the chicken tbh. I put the mushroom sauce on angel hair pasta, and it's very satisfying. Do the mushrooms exactly the way Emma shows here - chop them uneven, crowd the pan, everything. Trust the process! The color on these shrooms is a nice deep brown, some turn out buttery-tender, others stay nice and meaty - it really does feel like I used a gourmet mushroom medley instead of the discount baby bellas I actually used. And I went from "I don't know what to make for dinner" to a beautiful home-cooked meal in around an hour :) (I did add a couple of extras: a little bit of caramelized onion that I had left over, and a couple good handfuls of spinach in place of fresh herbs. It turned out so nice, in the future I'm going to try this sauce with other vegetables I might have hanging around in my fridge.)
I’ve enjoyed many food52 recipes and writers but you are just delightful and this recipe looks divine. You have a great way of being - please keep creating content! Liked, subscribed, where can I patreon?
I have paused Emma's videos before to put some sneakers on and run out to the grocery store so I could pick up the ingredients, because I couldn't resist making it right way haha. Worth it :)
I usually just trim the very bottom if needed, that way you have more mushrooms to cook with :) good tip. I also like to chop the stems up if I'm making stuffed mushrooms and add them to the stuffing to bulk it up.
I will not dislike this, but no offense, albeit the chicken has great color, something that thin and being white meat, it's as dry as a desert. Not near enough mushroom cream sauce to save this dish. Stick with chicken thighs.
could you please speak a bit faster & not ramble on so much, please? i've watched several of your videos & it was difficult to get thru each because of the dragginess of the pace.
Fresh thyme would work really well in this dish!
Love the vibe of this show.
I want Emma to do an audiobook or something. The most soothing voice on TH-cam.
Love Emma's recipes... easy, approachable and delicious. New cooks should definitely try any one of her recipes and they will gain confidence in the kitchen
Trust the mushrooms. Love it!
something i learned about mushrooms a month ago: Start browning them WITHOUT any fat. No oil, no butter. just a little salt. Ad the butter/oil when the mushrooms are browned. The Mushrooms will get a more intense, a more concentrated Mushroom-flavour. and adding butter afterwards makes them even more buttery than browning the mushrooms in butter. I swear: this makes A BIG difference!
Thank you for sharing, very interesting! I will try :)
Hmm even with oil it seems like I'm browning them dry: they absorb the fat so quickly! They don't stick? I usually do this in a stainless steel pan.
@@jmsaltzman I also use a stainless steel pan. i'm not shure what happens exactly, but i think the mushrooms loose more water that way, because they don't absorb the fat. i have no problem with sticking. i think because they lose water, there is something happening with the leidenfrost effect, because they make a funny sound while browning. There is probably a bit more fond at the bottom. but more fond means more sauce, so... ;-)
@@MattiaMeier I get the squeaky sound sautéing them too, with butter. I'll continue to use it ;)
Thank you for sharing! I love when a recipe has minimal ingredients. Simplicity and yet amazing outcomes. I can see your talented and passionate and as a fellow video creator & cook I would love to learn from one another.
Love your narrative and instruction. Can’t wait to try the recipe.
Thank heavens, my baby bellas need to be used up and this looks wonderful! I love how you get so much mileage out of your ingredients with so little extra effort, and this is a great example 😊
Even with shiitake: I find that the stems are perfectly yummy in stir-fries and other pan dishes, especially if cut into small pieces.
Can't wait to try this!
I’ll try this one for sure! Your creamy cheesy tomato pasta was a huge hit here, both the flavor of the dish and the simplicity of the recipe!
Ohh nice! I shared that recipe with a few friends and they were raving about it, especially about the fried capers.
Pls share many more with us - ty🙏
Blessings from Houston
Thanks for another simple, beautiful recipe. Can’t wait to try!
Omg - I love mushrooms, but I have wasted 1/2 of qty each time I’ve cooked them. Today, thanks to you dear Emma, I’ve learnt so much about them. Wash, dry, use every bit of it, let it crowd a pan - lolllll. Thank you I’m glad I watched this video. You are too 🥰
I've washed mine for years, never had a problem to be honest :) so this advice has been true for me.
Love this so much; can't wait to try! I like the idea of mixing the mustard in with the cream rather than adding separately which is what i normally do with a pan sauce like this. Thanks, Emma!
The only thing better than the simplicity of this recipe is the delicious result! I had half and half on hand, it worked but I'll use cream next try. Loved the different cuts of mushrooms. SOOOOO good!
With that amazing crust on the chicken, this reminds me a little bit of a pot tie, but no need for puff pastry and all the other stuff but it still has texture. Looks incredible, if I had mushrooms in my fridge right now I'd be making it this instant. Thank you for always having the best recipes!
Can't wait to try this tonight it looks delicious & so simple to make
I hardly ever cook, but Emma makes me want to cook every one of her recipes. Ordering the cookbook now!
Ok this look delicious. I am not a great cook but this meal I feel I can make.
I have always washed mushrooms and used the stems. When I was young we always bought the canned stems and pieces because they were cheaper. I use fresh mushrooms most of the time but, occasionally, I still like to use canned mushrooms.
Thank you for the mushroom lesson 😉.
This looks awesome! New subscriber here!
This looks really tasty. Definitely one to try!
Looks delish!💖
Awesome
Just made this for dinner and it is INCREDIBLE!! If you're vegetarian you don't even need the chicken tbh. I put the mushroom sauce on angel hair pasta, and it's very satisfying. Do the mushrooms exactly the way Emma shows here - chop them uneven, crowd the pan, everything. Trust the process! The color on these shrooms is a nice deep brown, some turn out buttery-tender, others stay nice and meaty - it really does feel like I used a gourmet mushroom medley instead of the discount baby bellas I actually used. And I went from "I don't know what to make for dinner" to a beautiful home-cooked meal in around an hour :)
(I did add a couple of extras: a little bit of caramelized onion that I had left over, and a couple good handfuls of spinach in place of fresh herbs. It turned out so nice, in the future I'm going to try this sauce with other vegetables I might have hanging around in my fridge.)
Making it this weekend xD
Such an easy recipe and the video is so insightful! Love this series
I need a t-shirt with *Trust the Mushrooms!* on it.
I’m obsessed with these recipes, thank you for making them! I would love it if you could do a spin on the 2 ingredient yogurt cake?
I’ve enjoyed many food52 recipes and writers but you are just delightful and this recipe looks divine.
You have a great way of being - please keep creating content!
Liked, subscribed, where can I patreon?
I think I’ll make this on Thursday for a quick dinner. Thanks!
P.S. I love that you cut some mushrooms in different sizes for varying texture.
Thanks for addressing mushroom myths.
Tried it, loved it. Added baby spinach.
The food looks Delicious that Prime rib looked perfectly cooked yummy hope it tasted as good as it looked, stay connected. 🧡 🙏
I saw this today and just ran out to get the supplies. Making this tonight
Update: it was good! I also roasted some carrots to go with it
I have paused Emma's videos before to put some sneakers on and run out to the grocery store so I could pick up the ingredients, because I couldn't resist making it right way haha. Worth it :)
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Vídeo 5⭐
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I will never waste a stem again
I usually just trim the very bottom if needed, that way you have more mushrooms to cook with :) good tip. I also like to chop the stems up if I'm making stuffed mushrooms and add them to the stuffing to bulk it up.
I will not dislike this, but no offense, albeit the chicken has great color, something that thin and being white meat, it's as dry as a desert. Not near enough mushroom cream sauce to save this dish. Stick with chicken thighs.
Very nice but too slow.
Bwahahahahahahahahah…….Seriously?
could you please speak a bit faster & not ramble on so much, please? i've watched several of your videos & it was difficult to get thru each because of the dragginess of the pace.
🤨You're aware that you can adjust the playback speed right through settings next to the CC Closed Captioning, right?
@@kaiju_k5042 I think they are aware of that. the point is to be extremely passive aggressive it feels like
Could you please refrain from making useless and negative comments? No one is forcing you to be here.
@@hellyea6655 Yeah it was the nicest way I could comment on it, ugh!
watch something else