I think most people don’t know how mushrooms are supposed to taste like ! I remember back in the day picking mushrooms from the woods and cook them, they were heavenly ! Supermarket mushrooms are not even close to that in terms of taste ! So, I understand if people don’t like them ! They have nothing to do with the real organic ones !
Made this last night as a side to chicken and pasta, absolutely delicious!! My husband isn't a big fan of mushrooms, but he LOVED these. Thank you so much! Definitely making these whenever we have mushrooms from now on!
@@abdoaldwaib4998 Don't worry about the little alcohol in the wine. Alcohol evaporates at 172 F. The frying pan is at least 250 F, the alcohol will be all gone. Bon appetite 😃
Great recipe!! I didn't realize how many people don't know how to cook mushrooms. I prefer "better than bouillon" paste. That comes in chicken beef vegetable etc. Instead of knorr that has coloring to make it yellow. Chicken broth is not yellow can you believe it?? Lol
I happened to have all the ingredients. I made them as directed and ,Oh boy! It was delicious! I fried an egg white and had it with my breakfast. Yummy!
@@spill1t , Heating black or white pepper evaporates or oxidizes the essential oils in it. Essential because other than "hotness" or "sweetness" we perceive the delights of pepper from aromas, using the sense of smell.
My husband thought he hated mushrooms until the first time I prepared him mushrooms pretty much the way they are prepared in this video. However, I used garlic powder rather than fresh garlic, and I cooked the mushrooms a lot longer. They end up being almost leathery, but actually just very caramelized, and so incredibly favorable. Now, he enjoys mushrooms cooked just about any way, though he admits he really likes the garlicky,caramelized ones from my recipe best. I haven’t made them in a while, so this video has me fired up to do so again. Thank you!
@@ovariantrolley2327 My husband is quite opinionated and offers it freely. I can also tell by the way he eats. Seconds and requesting they be made again (and again) is always a good indication, too. But, thank you for your opinion.
The audacity for someone to tell you what your husband likes? wow, go make some mushrooms the way you cook them and (the way YOUR husband that you know likes them) and have a blessed night!
Delicious, I did add one more thing, when the final stage was complete, I turned off the heat and added a teaspoon of double (heavy) cream, gave it a good stir. It's delicious with that extra creamyness.
Thanks for the fun facts about mushrooms and the fibers they are made out of and how you can’t really overcook them , very interesting. I never knew that about mushrooms 🍄 ❤
Really simply explained and an eye-opener because I eat plenty of mushrooms but just add them after frying the onions and peppers. Very well set out video.
I'm encouraged. I thought I was the only person to obliterate garlic, onions, and peppers using that knife in that manner. Let's dig out that wok and have some fun! Great video!
Great video! I agree 1000% on how to get the mushrooms’ inherent water out, and when to add the garlic (and keep it moving) so it doesn’t burn. I’d just add that I first brush with a dry mushroom brush to get most of the rich dirt off, then trim the very base of the stem, which is dry and hard. While it’s a personal preference, I use elephant garlic (Wegman’s has the best - it’s big and juicy). I press, rather than slice, a fat clove or two of it, which nearly turns the clove into butter to bring out its distinctive character. Whether adorning a first-rate steak or in a fresh Scalia roll of sausage, peppers, and onions, these mushrooms are the perfect accompaniment! Thank you!
@@littleme3597 Yes, it is milder and has a less pungent bite than ‘regular’ garlic. But to many tastes, that makes it more palatable than regular when it’s served raw (on salads, sublime ceviches, antipasti). Too, I’ve found if you want more robust regular-like flavor when cooking, just use more of it. What I like most about the elephant is that it’s almost-obscenely juicy when pressed, is always more fresh, and can be shaved so thinly in a mandolin that it’s my go-to for the precision cuisine I do. When roasted (and it takes much longer to roast than regular garlic because of its higher water content and bigger size), it’s even sweeter than regular when the buttery cloves are spread on a slice of toasted baguette, topped with imported Italian prosciutto, a Mozzarella pearl, a chiffon of garden basil, dusted with Kosher salt flakes and freshly-cracked pepper, and a dollop of EVOO. 🙂
I never add salt if adding garlic to any dish, not necessary. After doing these mushrooms I use same pan to cook cream and good splash Worcestershire sauce till thickish and add mushrooms to heat through.
Any suggestions what you would serve this mushroom dish with. You make a very educational video. I learn something I had no ideal why we do it, ie, olive oil helps heat the mushrooms up faster, great tip. Thanks for going to the trouble. These look fantastic and I’ll bet they’re delicious. We’re watching from Missouri.
Love this recipe! Gonna try this soon. I typically use a sprinkle of cognac, brandy or whisky to give it a really tasty flavour. Keep healthy and eat well everyone! ❤ Much love from Singapore!
Thank you for all the steps with so many others it has become a money thing and I do understand they want the whole video to continue. Looks delicious ❤
This dish was really yuuummyy!!😮😮..i've request towards u to put some recipes regarding mashroom with shrimps, mushroom with chicken cubes along with white wine ..can be served with bread sticks or brown rice and all...
I love mushrooms and so does my family. I cook a mean mushroom soup. How about showing us a complete vegetarian mushroom starter as we are all vegetarian?
I ran across your video and interestingly enough, I cook my mushrooms very similarly. I'm not a fan of parsley so never use it. I wanted to see what you did differently, and I never added wine. It sounds like a plan. thank you for that!
instead of salt, i would have used light soy sauce. and using the fine cut stalks or the parsley earlier, they come with a rich flavor. and instead of oil at the beginning some lard.
Same here . Am a vegetarian I wudnt eat the chicken bouillion . So i was thinking I wud add chilli flakes instead . Let's see . Wil b making it tonight fr my dinner. Thnk u fr sharing ❤
super! early 11 am making me appetized to make it now have all except bullion and wine will add hot water instead and some indian spice instead ! thank you
If you wish to explore using other (more delicious?) mushrooms in this recipe, I suggest Lions Mane, Oyster, Shiitake, Chanterelles, or other cultivated "wild" fungi. Collected mushrooms obtained by your trained self or from a professional reliable source are great choices also. Maitake (Grifola frondosa), also called Hen-of-the-woods, is considered by many to be the most flavorful mushroom around, having an intensely earthy, peppery flavor.
I like the looks and I am going to try this but, the thought came into my head...Why not can them and how would I do it? Suggestions! I have never canned in My life but, I grew up in Connecticut where there are lots of people from different cultures. I always try to find Mushrooms at and Italian deli that are marinated in Olive oil, have grated parmasean cheese, lots of garlic and other ingredients so, this recipe you just did looks good for that as well.
Thank you for this! I'll certainly try it soon. Thank you for mentioning the necessary time required to cook mushrooms due to chitin in the cell membranes, which is indigestible by the human GI tract. Other sources tell me that mushrooms need to be cooked a minimum of 15 minutes for the cell membranes to get broken down. One interesting thing about mushrooms is that they contain a powerful aromatase inhibitor which is only fully released by heating. The "common" white button mushroom, Agaricus bisporus, contains one of the highest amounts of this AI among all mushrooms. (And the white button mushroom is "common" and inexpensive!) This AI isn't degraded by heat. FWIW, I know of another recipe that boils larger amounts of Agaricus bisporus for a longer time to express more of the AI.
@@FoodChainTV I'm puzzled. Several other sources say it *does* matter if they're cooked, that one accesses thereby much more of the conventional nutrients and mycochemicals. Even *you* said it matters because of the indigestible chitin. So, I'll keep cooking any mushrooms I eat. Aside from releasing their nutritive value, they tend to be tastier that way, largely because cooking them allows you to combine other flavors more intimately.
@@FoodChainTV Please check out my other comments having references to professional sources. In fact, some varieties of raw mushrooms are damaging to human comfort, the digestive tract, and more! The harmful chemicals are heat-sensitive and evaporate or oxidize upon exposure to sufficient heat.
So many people don’t like mushrooms. I adore them and I could eat the whole plate. They look amazing.
I'm one of them maybe I just don't know how to cook them.
I agree 💯 percent ❤
They key is, like here, you cook out the water FIRST! If you don't like mushrooms, you have never had them cooked properly.
And I do😂
I think most people don’t know how mushrooms are supposed to taste like ! I remember back in the day picking mushrooms from the woods and cook them, they were heavenly !
Supermarket mushrooms are not even close to that in terms of taste ! So, I understand if people don’t like them ! They have nothing to do with the real organic ones !
Made this last night as a side to chicken and pasta, absolutely delicious!! My husband isn't a big fan of mushrooms, but he LOVED these. Thank you so much! Definitely making these whenever we have mushrooms from now on!
Glad you enjoyed the recipe!
Always, is HOW food is prepared!
1 heat oil, water out mushrooms and fry them
2 add butter, herbs and spices
3 season with salt and bouillon
4 deglaze with wine
Can i use something else instead of the wine?? Juice maybe
@@abdoaldwaib4998Try a little beef or chicken broth/stock.
@@abdoaldwaib4998 Don't worry about the little alcohol in the wine.
Alcohol evaporates at 172 F. The frying pan is at least 250 F, the alcohol will be all gone.
Bon appetite 😃
@@Rose-f2t it's for religion reasons
Alcohol is forbidden for muslims 🙂
What does the alcohol do...may be a silly question
Great recipe!! I didn't realize how many people don't know how to cook mushrooms.
I prefer "better than bouillon" paste. That comes in chicken beef vegetable etc. Instead of knorr that has coloring to make it yellow.
Chicken broth is not yellow can you believe it?? Lol
I wondered if I could use BTB paste - I have every kind in my arsenal of flavorings. I'll give the vegetable one a try too. It's got ALOT of flavor!
I happened to have all the ingredients. I made them as directed and ,Oh boy! It was delicious! I fried an egg white and had it with my breakfast. Yummy!
Never knew black pepper would burn. These look amazing!
Sprinkle it on a flame iT sparks 🙂
It takes a lot to get fresh black pepper to burn. It's bordering on rubbish
@@spill1t ,
Heating black or white pepper evaporates or oxidizes the essential oils in it. Essential because other than "hotness" or "sweetness" we perceive the delights of pepper from aromas, using the sense of smell.
Garlic will burn faster than pepper.
That's why you add the garlic last when you cook cacio e pepe.
@@nunzionapoli6325 🤣
My husband thought he hated mushrooms until the first time I prepared him mushrooms pretty much the way they are prepared in this video. However, I used garlic powder rather than fresh garlic, and I cooked the mushrooms a lot longer. They end up being almost leathery, but actually just very caramelized, and so incredibly favorable. Now, he enjoys mushrooms cooked just about any way, though he admits he really likes the garlicky,caramelized ones from my recipe best. I haven’t made them in a while, so this video has me fired up to do so again. Thank you!
Your husband is lying to you. When he says he likes them anyway, he means cook them the other way.
@@ovariantrolley2327 My husband is quite opinionated and offers it freely. I can also tell by the way he eats. Seconds and requesting they be made again (and again) is always a good indication, too. But, thank you for your opinion.
Mmm my mouth is watering 😅
The audacity for someone to tell you what your husband likes? wow, go make some mushrooms the way you cook them and (the way YOUR husband that you know likes them) and have a blessed night!
@@ovariantrolley2327 😄😄😄
Delicious, I did add one more thing, when the final stage was complete, I turned off the heat and added a teaspoon of double (heavy) cream, gave it a good stir.
It's delicious with that extra creamyness.
Just made this in a few minutes...I love it!!
I'm on my way to the store to get mushrooms, garlic and parsley. YUM
I just did your recepeit and it's soo good. I sprinkled some pecorino Romano and wow!!! Thanks for your tips. Helped a lot.
I love the steps in the beginning and I love sautéed mushrooms since I was the young girl thank you for showing me how to do it properly
Thanks for the fun facts about mushrooms and the fibers they are made out of and how you can’t really overcook them , very interesting. I never knew that about mushrooms 🍄 ❤
This tasted so freakin delicious even without wine😭😭 I couldn't believe I cooked something this heavenly ❤
Glad you enjoyed the recipe!
good for you!😊
@@FoodChainTV Can we make tis without the butter?
@@highlight3581 You can do whatever you want in your own kitchen. lol Try it.
Really simply explained and an eye-opener because I eat plenty of mushrooms but just add them after frying the onions and peppers. Very well set out video.
Looks absolutely delicious! Thanks for posting.
Yum! Can't wait to try.
I'm encouraged. I thought I was the only person to obliterate garlic, onions, and peppers using that knife in that manner. Let's dig out that wok and have some fun! Great video!
I make the mushroom already and they came out absolutely delicious !!!!!!!!!!❤️❤️❤️❤️
I tried my first recipe with mashroom by watching this and it was amazing ! Thanks for good detailed video it helped a lot :)
I usually sweat my mushrooms without oil. Once they turned soft, then I add butter and garlic to sweat few more minutes.
Great video! I agree 1000% on how to get the mushrooms’ inherent water out, and when to add the garlic (and keep it moving) so it doesn’t burn. I’d just add that I first brush with a dry mushroom brush to get most of the rich dirt off, then trim the very base of the stem, which is dry and hard. While it’s a personal preference, I use elephant garlic (Wegman’s has the best - it’s big and juicy). I press, rather than slice, a fat clove or two of it, which nearly turns the clove into butter to bring out its distinctive character. Whether adorning a first-rate steak or in a fresh Scalia roll of sausage, peppers, and onions, these mushrooms are the perfect accompaniment! Thank you!
Elephant garlic hardly has any flavor...I tried it once.
@@littleme3597 Yes, it is milder and has a less pungent bite than ‘regular’ garlic. But to many tastes, that makes it more palatable than regular when it’s served raw (on salads, sublime ceviches, antipasti). Too, I’ve found if you want more robust regular-like flavor when cooking, just use more of it. What I like most about the elephant is that it’s almost-obscenely juicy when pressed, is always more fresh, and can be shaved so thinly in a mandolin that it’s my go-to for the precision cuisine I do. When roasted (and it takes much longer to roast than regular garlic because of its higher water content and bigger size), it’s even sweeter than regular when the buttery cloves are spread on a slice of toasted baguette, topped with imported Italian prosciutto, a Mozzarella pearl, a chiffon of garden basil, dusted with Kosher salt flakes and freshly-cracked pepper, and a dollop of EVOO. 🙂
I really like your style of teaching!
Thank you!
I never add salt if adding garlic to any dish, not necessary. After doing these mushrooms I use same pan to cook cream and good splash Worcestershire sauce till thickish and add mushrooms to heat through.
Thank you for sharing your video. It looks scrumptiously good. I love mushrooms!
Looks scrumptiously good! Mushrooms are my favorite! Known to be an aphrodisiac! Thank you for sharing your video. Tips are valuable & helpful.
Vave very good recipe
Thanks Brother Danyavad.
Awesome video you made it seem so simple to make. I definitely will be trying this one.
It is so simple. You can’t get more basic than this and he still made mistakes.
Just made a batch, ate the whole thing. Great! Thank you
Any suggestions what you would serve this mushroom dish with. You make a very educational video. I learn something I had no ideal why we do it, ie, olive oil helps heat the mushrooms up faster, great tip. Thanks for going to the trouble. These look fantastic and I’ll bet they’re delicious. We’re watching from Missouri.
Love this recipe! Gonna try this soon. I typically use a sprinkle of cognac, brandy or whisky to give it a really tasty flavour. Keep healthy and eat well everyone! ❤ Much love from Singapore!
Cognac is beautiful with mushrooms!
Thank you for all the steps with so many others it has become a money thing and I do understand they want the whole video to continue. Looks delicious ❤
Thank you for sharing that tasty recipe! Also, thank you for sharing the link of the wok!
Just add a pinch of salt whilst sautéing , snd the water will gush out of mushrooms fairly quickly!
Well, what a mushroom cooking! Looks so nice and delicious! At least it catches my eyes! Thank you so much!
Hola! Esta es la segunda vez que preparo tu receta porque me encantan 🧄🧄🧄🧄los HONGOS..Gracias 😀👍🏼👏🏼👏🏼
Just great. It can't get any better. Thank you!
Mushrooms are my favorite foods to eat. I’m putting recipe on my to do list this wk. thank you
This is the way I make mine!! My Sicilian Grandmother’s recipe!! I always make this for Thanksgiving ❤
Nice 👌..I cook mushrooms with white onion,garlic,capsicum with Indian seasoning and finely finish with cream..
I’m definitely trying this with spinach pasta. Looks yummy😋
Yep. that sounds like a good combination.
Made this today!! So good and easy to cook!!! Thanks for sharing
That's great to hear!
They look delish, can’t wait to make them!
Thank you enjoyed watching the video all the, way from India. Will surely try it.
This dish was really yuuummyy!!😮😮..i've request towards u to put some recipes regarding mashroom with shrimps, mushroom with chicken cubes along with white wine ..can be served with bread sticks or brown rice and all...
I love mushrooms and so does my family. I cook a mean mushroom soup. How about showing us a complete vegetarian mushroom starter as we are all vegetarian?
Thanks for your suggestion.
I ran across your video and interestingly enough, I cook my mushrooms very similarly. I'm not a fan of parsley so never use it. I wanted to see what you did differently, and I never added wine. It sounds like a plan. thank you for that!
Very tasty 😋 I made Last December fantastic easy to cook loved it very
instead of salt, i would have used light soy sauce. and using the fine cut stalks or the parsley earlier, they come with a rich flavor. and instead of oil at the beginning some lard.
I put chilli flakes in the oil for an extra kick. Thank you for sharing.
chlli flakes + cheese + herbs : you will get excellent DISH ....try it once
I think I will try this with basil instead of parsley. The mushrooms really look great! ❤
Yeah that'll work too!
I like it very much and I’m sure we’ll love it, I might sandwich it between layers of Rice as Samira’s suggestion 😊
Thank you for the recipe that looks realy delicious
Thanks for watching!
Made these and they are delicious….thank you! 😊
thanks man , am mushroom lover! like your recipe.
Same way I cook mushrooms, except....I use lots of my favourite herb, fresh thyme instead of parsley. Mushies and thyme are a marriage made in heaven.
So very true!!!! Pure heaven.
Herbs changes flavour of mushrooms tremendously!
FC bbb:bbbbbbbbbbbb;😅😢!Hershey a@@matthewbanno3407
. Daqa😅be nib😅😅b.. B MN b😅@@varinderlakhanpal7179
Tried it. OH YUM! That secret ingredient is a show stopper!
Looks so delicious! Thank you for this wonderful recipe 😊
I will try to make it for my daughter who is vegan. Skip the butter n chicken bouillon. Let see how it turn out . Thank you for your sharing.
Same here . Am a vegetarian I wudnt eat the chicken bouillion . So i was thinking I wud add chilli flakes instead . Let's see . Wil b making it tonight fr my dinner. Thnk u fr sharing ❤
I tried this receipe and absolutely loved it. Thank you so much
Glad you liked it!
super! early 11 am making me appetized to make it now have all except bullion and wine will add hot water instead and some indian spice instead ! thank you
Simple without much of spices and masala. I am gonna try this. Thanks
I love your receipt is delicious it’s the best. I’m doing now for third time.😋😋😋😋😋
That's great to hear! I'm glad that you like the recipe.
I am going to try out this mushroom recipe for breakfast judy now. Thank you for sharing
OMG! That looks soooo delicious! Can't wait to try this one out! I think I will add a sprinkle of parmasan cheese to it.
I just made this & it is so freakin' 📣GOOD!📣 Tx You For Sharing 😋 😋
Easy making, delicious taste with less ingredients. Awesome 👍
Awesome sauce
Great video. Looks real delicious. Thank you💕
That's look excellent, the way l cook always not perfect,thanks for sharing the recipe.
Okay I gokng to make them tomorrow!!!
😋Gotta try. Would you recommend serving with rice or pasta?
Taste is awesome friend
If you wish to explore using other (more delicious?) mushrooms in this recipe, I suggest Lions Mane, Oyster, Shiitake, Chanterelles, or other cultivated "wild" fungi. Collected mushrooms obtained by your trained self or from a professional reliable source are great choices also. Maitake (Grifola frondosa), also called Hen-of-the-woods, is considered by many to be the most flavorful mushroom around, having an intensely earthy, peppery flavor.
Looks delicious! I will try it.
i am used to do them with cilantro they look amazingly delich 👍
I like the looks and I am going to try this but, the thought came into my head...Why not can them and how would I do it? Suggestions! I have never canned in My life but, I grew up in Connecticut where there are lots of people from different cultures. I always try to find Mushrooms at and Italian deli that are marinated in Olive oil, have grated parmasean cheese, lots of garlic and other ingredients so, this recipe you just did looks good for that as well.
This is a simple dish❤ Thank you for such an inspiring video🎉🎉🎉🎉
I love 2make Mushrooms&eat them aswelYummy recepi.❤😅
I will try the recipe,ty
Which brand of wok are you using? Thanks for sharing this recipe.
What does white wine do to the mushrooms ? Does it add to the taste ?
And, I avoid butter. Fat ! Nevertheless, I will cook it.
Thanks ! ❤🎉❤
Looks great !! Liked your pan too. What white wine did you use?
I always cook with cheap Chardonnay from Aldi.
looks lush thank you for sharing
It looks delicious thanks for sharing your recipe with us 😅❤
Wow, simple n yummy. 👍
Your chopping skill, just terrific
Amazing 😮Me encanta eating mushroom
Y favorite food in any recipe 👌👌👌
Thank you for this! I'll certainly try it soon.
Thank you for mentioning the necessary time required to cook mushrooms due to chitin in the cell membranes, which is indigestible by the human GI tract. Other sources tell me that mushrooms need to be cooked a minimum of 15 minutes for the cell membranes to get broken down.
One interesting thing about mushrooms is that they contain a powerful aromatase inhibitor which is only fully released by heating. The "common" white button mushroom, Agaricus bisporus, contains one of the highest amounts of this AI among all mushrooms. (And the white button mushroom is "common" and inexpensive!) This AI isn't degraded by heat. FWIW, I know of another recipe that boils larger amounts of Agaricus bisporus for a longer time to express more of the AI.
It doesn't matter. You can eat mushrooms raw, too. Thanks for watching!
@@FoodChainTV I'm puzzled. Several other sources say it *does* matter if they're cooked, that one accesses thereby much more of the conventional nutrients and mycochemicals. Even *you* said it matters because of the indigestible chitin. So, I'll keep cooking any mushrooms I eat. Aside from releasing their nutritive value, they tend to be tastier that way, largely because cooking them allows you to combine other flavors more intimately.
@@davidjordan2011 You're taking this WAAAAAAAY too seriously. They're just mushrooms. You can eat them however you want.
@@FoodChainTV
Please check out my other comments having references to professional sources. In fact, some varieties of raw mushrooms are damaging to human comfort, the digestive tract, and more! The harmful chemicals are heat-sensitive and evaporate or oxidize upon exposure to sufficient heat.
Thank you. I'm going to give it a try
Excellent mushrooms. Thanks for sharing...
Best sauted mushrooms I ever had was in Dubai ,I will give this recipe a try looks delicious
Excellent video. Now I must have mushrooms your way. They look amazing.
Looks so delicious Thanks for sharing your recipe ❤️
Thanks I am going to start cooking right away for dinner which is in an hour ...Greetings from South Africa
That was a very helpful video. Many thanks!!
Thanks for watching!
Great recipe thank you so much ❤
Thanks for your recipe I love
I made this today and pour it over some egg noodles delicious.
Yummy ❤
Hi! I just doing right now…😋😋😋😋is the best yours.. thank you🙏