Yes, great mixture of accent😂. “Momma Mia” Italian. “Ci” Mexican. A little bit of American slips in at the end of his sentences. I have very close friends I. Australia who are French and I haven’t heard anything like their accent here. 😂
“A good Cook/Chef always taste-tests the product to ensure quality content.” Chef Jean Pierre, I salute you. You are a perfect example of this. I always see you taste testing the food that you have made. Excellent! 👍🏻
So true. I am getting better tasting the food before finishing it. Too often I blindly added more salt or something and almost ruin the dish. When buying grapes, I was told to try one to see if it’s sweet; I never did. Now I do.
I made these last night as a side to some ribeye steak. Simply let me quote my wifes reaction when she ate them. Two words " Devine and Amazing" thank you for sharing them with us!
Look..out 👆👆👆 for the handle above he got shrooms, LSD, iboga, ketamines, c😇ke, cannabis, psych, meds, DMT trips, acid chocolate 🍫 bars, and he ships!!!!
I'm a 66 year old man, freshly retired. Thanks largely to you I have discovered a love for cooking. You produce highly enjoyable and passionate TEACHING videos, not simple How-To videos. You teach us HOW and most importantly WHY. All the DO's as well as the DON'T's. Like you say, "It's simple once you know". I've made many of your recipes with great results and without fear. I have so much to say but will keep this short. THANK YOU!
Chef, I wholeheartedly agree with all the positive comments about you and your channel. You have raised the level of cooking in our household. I am 77 yrs old and have watched many TV chef shows and you are by far the best!!! You have taught an old dog some new tricks. (Onyo number one, except for bacon and now mushrooms) My wife and I have cooked so many of your recipes and none have ever failed. We have learned that even a child could do it.Thank you for being such a great teacher and inspiration. God Bless You Chef!
Another commenter already asked if you have a brother, but do you have another brother? Uncle? Cousin? Not looking for a relationship, just for a nice guy who will cook for me. 😄
THIS is THE mushroom recipe. I've been using this almost every day now with a medley of various mushrooms like oysters and I can't get enough of it! Sometimes I add in a bit of Asian sauces or forgo the lemon zest to remove the sweetness. If I don't have lemon I use a dash of rice vinegar.
Hello Cheff! I made this recipe but also added 2 Florina peppers and 2 green hot peppers. (Aded them a bit after the onio...) Loved the way that as the recipe progressed, the smells kept becoming more and more complex. A new layer over the previous one. Love your channel!
@Chef Jean-Pierre, following your recipe I made these last evening to go with our dinner and they were the BEST garlic mushrooms I have ever eaten, even my son loved them which in itself is incredible as he typically avoids mushrooms, "You can make these again, Mum!" The only downside is the entire street could smell the garlic which was potent enough to still linger despite much encouragement to leave my property. On the plus side, no vampiric activity detected. Love watching your videos, often chuckling with you. I have made quite a few of your recipes now - my waistline is not thanking me 😂 You bring us all such joy with your videos, thank you so much ❤👨🍳👩🍳🍽🍳
Bacon (or chorizo) first, as a frying medium, then onion, bell peppers, then mushrooms, optional chopped tomato, then diced cooked potatoes and chunks of barbeque chicken. Throw a brown gravy on it.
@@davidyoung9438 Certainly, bacon first! But the question is, which is first if there is no bacon? This morning I made biscuits and gravy with both onions and mushrooms. I did the onions first and then the mushrooms, but in that dish I think it doesn't matter. For this dish, Chef J-P has a good reason to "break the rules" as he calls it, because the mushrooms are the star. And I love a truly vegetarian side dish like this, although I am a carnivore.
Chef JP,.. Oh, you warm my heart with how unpretentious and engaging you are. There isnt a phony bone in your body. I spend hours watching your videos, whether its something I would cook or not. You bring so much joy to all of us that follow you, AND put out the best cooking videos ever!
I was just about to say the same thing! Many professional chefs tend to go hoity-toity and talk down to people. But our friend/notre ami Jean-Pierre puts all that fancy culinary school stuff on the back burner (pardon the pun, hehe) and instead uses his jovial personality and passion for food as driving source. He makes cooking fun and engaging! :)
I hit the LIKE 👍 before i even watch the vids. never wrong. 😋. now i want a nice T bone to go with a T bone teak and some mousse for desert Thanks Chef.
Jean-Pierre, the effervescent energy you exude is magnetic and contagious. I love it! You're a wonderful chef. I still make your shrimp and scallop scampi from about 11 years ago or more. It's one of my "go-to" recipes when I have company over. It always impresses people.
Respected Chef: It is too late right now, but I have a pound of white button "'shroooms" for tomorrow and I will try this out. I do not have a zester plane, or even a lemon: I have apple cider vinegar and Country Crock margarine and a plain olive oil along with unnamed dry herbs from deep in my cupboard. You have inspired me! NHG.
I just made these mushrooms as a side dish. I made beef stew, but one guest doesn’t like mushrooms while EVERYONE else does! So I made this to your recipe, but had only dry herbs. It was absolutely awesome, for those of us who had it with our beef stew!wonderful!! Sarah from Cuenca Ecuador❤
I made the mushrooms tonight. Delicious! I didn’t have any wine or parsley on hand, but they were still fabulous. I’m learning a lot from you. Thanks. 🌺
Chef Jean-Pierre, I am considered a good cook by those that know me, but I learn something new every time I watch one of your videos! You're a very good teacher :)
This video came just in time. I'm in culinary school right now and garlic mushrooms are part of the dish I'll be serving this week, served with striploin steaks, green peppercorn sauce and hashbrowns. I'll be prepared ahead of time thanks to you.
My wife (currently 73) had a really bad case of sepsis a couple of years ago that left her as a paraplegic. Luckily, I (at 63) am a remote worker, so I am able to stay at home and take care of her. This means that I not only work full-time but also had to take over all the housekeeping responsibilities, including cooking. I have found that, when I have time and energy, I really love to cook. I just tried my first sauteed mushroom dish last night. It was okay, but I think I can do a lot better. I'm going to try this tonight and see if I can improve. I buy sliced mushrooms to add to my scrambled eggs in the morning that I used for my dish, but I think I need to go buy some whole white mushrooms to do this. I think it will turn out a lot better. The only changes I will make are no onion (I'm allergic to onion but, oddly enough, not garlic) and I use avocado oil rather than olive oil. BTW, this is the first video of yours that I've watched, so the tip on using the grate on the lemon was great. Thank you for repeating yourself!!! ;-)
I love that when he says "a little bit of olive oil", he actually adds just a little bit of olive oil, unlike so many chefs who will tell you to add only a little bit, while they poor in half a bottle 🤣 I love the positive energy in all of your vids and how you always provide clear and concise instructions. Chef Jean-Pierre, vous êtes le meilleur!
@@pcguysoffgridcabin Then you don't understand the human psyche!!. We are all different, thank heavens! Tastes vary. We all detect flavours differently. Another thing that hacks me off as when someone say, "This is the way you should........" Absolute rubbish. We all prepare food with intelligence, aware of the blends of flavours and skills learned over decades. We prepare food for the way WE LIKE IT. There is no 'should' about it.
Chef Jean-Pierre you the best chef that makes me want to cook. I remember Graham Kerr and Julia Child. The region where they started to learn the Arts and where they accel only revealed their true passion about life and food.
I made this as a side dish for the filet mignon and lobster from the previous video. My wife loved it, I could not believe I prepared such fancy plates. THANKS A LOT CHEF!
You are a serious chef with so much experience I’ve made many of your recipes and I’ve posted how wonderful they are - also if you look up adorable in the dictionary it says Chef Jean-Pierre, don’t ever change❣️
Look..out 👆👆👆 for the handle above he got shrooms, LSD, iboga, ketamines, c😇ke, cannabis, psych, meds, DMT trips, acid chocolate 🍫 bars, and he ships!!!!
Love the videos Chef, I my self am a Chef de Partie , coming up from apprentice, I got qualified , but I have recently quit my current role as the food created was mediocore to me and other customers, and I didn’t have any enjoyment or energy creating it at the end ,what you create looks more enticing to the customer, and I feel like I learn more in each video of yours , than I learnt in my apprenticeship, keep up the fine work chef.
Mama MIA! Mushrooms first! Okay, you’re the boss, and I’m not telling because everyone will be doing it! Watching you is a privilege. It’s obvious you love what you’re doing. The recipes you share are wonderful. A lifetime of shared experience. I appreciate that you teach us technique. If you follow a recipe, you cook one dish, if you learn a technique, can cook dozens. Thanks again for relighting the passion for cooking.
I love everything mushroom! This sauted mushroom recipe is now on my *to make weekly list*. Thank you, Chef John-Pierre, for introducing a kitchen which is approachable and fun.
Good morning Chef J-P, no matter what we cook, each item is important. You have to take care in your preparation, ingredients and effort. Love mushrooms especially eating them just out the pan and sizzling hot, the flavour is unsurpassed. Thank you for sharing, I always learn something new and different in your videos. Do take care, kind regards.
Thanks! As always, you never disappoint, Chef. You may have already addressed this topic in a previous video, but if you haven't, it would be interesting to see a short tutorial about the differences between stainless steel, cast iron, and carbon/black steel. Just got my first French Made Matfer about a month ago and after seasoning it I am loving it it, but it did take some time to get the hang of it due to it's low heat retention.. It would be the perfect skillet were it not for the fact it won't accumulate fond for a pan sauce like stainless steel. Best regards.
I love mushrooms and watch all your videos. Since first watching this video a good while back and giving it a try, I never cook mushrooms any other way now. When I make a dish I always reference your videos to make sure I haven't forgotten anything since I have gotten scattered brained :) This video is the best mushroom recipe I have ever eaten. I ate them in Germany, Bavaria, Czech Republic and although good could not compare to yours.
In the course of learning a new recipe, we become better cooks overall because you teach us how AND WHY, which is the critical information that improves our cooking overall. Thank you so much Chef!
I do something similar, but add a bit chilli flakes for heat. Slice thinly a dark fresh bread, toast on a hot cast iron pan, rub a peeled garlic clow onto that bread, add the mushrooms on top, enjoy the best light dinner...
I am making a roast lamb tomorrow, a mushroom and spinach galette and because I have so many mushrooms, I suspect I will make sauteed garlic mushrooms too. Thank you for the recipe.
It looks good thank you. A good idea is also good at the end to scrub the pan with a little wine, olive oil and a little lemon juice and pour on top of the mushrooms. Again awesome recipes.
I like your idea, thank you for stating it. I never thought to do that, but it makes perfect sense, and would give a very nice little bit of flavor boost.
First time here and I’m impressed. I’m a person who loves watching people cook, but loathe cooking myself. I might even dig out my favorite skillet to try these.
You are AMAZING Chef. My older brother is 79 (Widower) and I am encouraging him to cook and everyday I send him one of your VIDS, he loves everything I send him. May 2024 Be Your Best Year Ever. THANK YOU CHEF! (maybe he will advance to your Chocolate mousse in 12 months)
Nice dish. I always start with mushrooms only in the pan. Then some salt. The water in the mushrooms evaporates. Only then I do ad a little oil. This technique helps that the mushrooms do not absorb the oil like a sponge and become mushy.
Thank you chef , you are a good teacher too. I work in kitchen , making food , i saute mushroom almost every day at work. every time i will perfection in my dish , i looking again and again at your shows . every time i watch , i learn something nuance trick in perfecting my dish. good bless you , Jack and the rest of your crow . long live Chef Jean Pierre and his Crow .
It's chanterelle foraging time in the Pacific Northwest. Got some beauties today-I'll be making them like this to go with my marinated, roasted chicken and rice; can't wait. Thanks, Chef!
I'm not sure what's going on here. Your spoiling us with all these videos, but any video that incorporates mushrooms, I'm here for it. The ingredients, though simple are refined, to make these mushrooms sooooo good. I even let a child do it(my nephew)lol...I'll eat them with Jasmine rice... 😋 Thanks Chef JP
For years I’ve been doing these in a completely different way so now I’m gonna have to try them your way….and I know who’s mushrooms are gonna be the best. Thank you Chef 🥰
There used to be a restaurant in Glendora, CA called The Golden Spur - who had the most delicioous side order of Garlic Bread and Sauteed Mushrooms - Thats when I fell in love with mushrooms! Great Recipe.
I made these today, thank you chef. I made them with fondant potatoes, roast pork loin, your mushroom sauce and some tenderstem broccoli. Everything turned out amazing, the mushroom sauce especially. If I made these garlic mushrooms again I might omit the lemon juice, and just add lemon zest. I found the lemon was in the foreground too much, I probably added too much juice 👍
I love sauteed mushrooms! I don't use olive oil, instead I use butter to cook them. Love your idea of the lemon juice and zest! Will try it soon. Thank you!
Hmm, that looks really delicious! I love mushrooms, onions and garlic - I also cook the mushrooms first, then the onions and the minced garlic last for just 30 seconds. So many put the garlic in at the beginning but I have heard overcooking can make the garlic bitter. I wouldn’t have thought to put lemon juice and lemon zest on it, yum! I can’t wait to try it this way. 😋And thank you Chef JP for repeating yourself about having the lemon on the bottom when zesting, so you can see what you’re doing (and not get the white part).
Chef Jean you are AWESOME, love your clarity and verbal repetition as well. (be yourself) Wish I could put eating your food on my bucket list. (I may not have enough budget for that) Thanks and I hope you enjoy doing you show as much as I love watching
Never stop telling your stories! Long videos are great, and your stories make it personal, like we know you. I love what you do, and wish I could come spend a day in the kitchen with you, just to hear your stories!
You're absolutely right about adding lemon or vinegar to a dish. I like to experiment with recipes at home and I can't remember the number of times I found myself adding some acidity to it to get it to where I want it. That little bit of sourness can turn an ok dish into a great one. Especially a rich or fatty one.
You are my favorite chef on TH-cam! La cuisine française est incomparable. I've been to Paris (of course Paris is not france in its entirety), but 8ve never tasted better food in my life. Coq au vin, salade nicoise, souffle au fromage, marquis au chocolat mmmm
The only rule is to listen to Chef Jean Pierre and appreciate his guidance. I actually have his stuffed duck breast recipe in the fridge ready for tomorrow!! If you've not seen it then you must watch it I cant wait to try these mushrooms this week, I'm going to cook them with a steak au poivre and mashed potatoes. Thank you for giving us the best cooking channel ever.
Pour les français : quand chef jean pierre bouge ses doigts après avoir goûté son plat, on dirait obelix dans les 12 travaux d’astérix 😂😂 Merci chef jean pierre pour vos vidéos qui donnent envie et qui sont si agréables à regarder
“It would take so much time, my mushroom would be cremated.” How i love the Chef. He is endlessly charming! His enthusiasm and positive attitude make me feel so happy!
And when he took it from the pan and put it in the dish, there was not a drop of anything left in the bottom of the pan. All the goodness is on the shrooms. Master.❤
Thank you. For the cooking tips and for the compelling way you present your show. It was very enjoyable to watch, and I look forward to trying your recipe.
Looks amazing Chef!😋I’m new to your channel so thank you for teaching again how to zest the lemon . I love sautéed mushrooms and have always wanted to learn how to cook them well. 🥰😊
A French chef who says Mamma Mia, while a God Bless America sign hangs on the wall. I love this channel. Fist bumps from Canada :)
Yes, great mixture of accent😂. “Momma Mia” Italian. “Ci” Mexican. A little bit of American slips in at the end of his sentences. I have very close friends I. Australia who are French and I haven’t heard anything like their accent here. 😂
he is half italian
USA was ahead of its time
French? My foot. A French man would not say savignon (sa-vee..) instead of sauvignon (so-vee...)
.....and another fist bump from Canada!
I have made these sautéed mushrooms twice in the last 2 days, with the 2nd time being a triple batch, Chef JP, this recipe is ABSOLUTELY EPIC!!!
i can verify now that is is... EPICCC!!!
It's such joy to watch literally anyone who's very passionate about what they do. Jean-Pierre, you're fabulous!
“A good Cook/Chef always taste-tests the product to ensure quality content.” Chef Jean Pierre, I salute you. You are a perfect example of this. I always see you taste testing the food that you have made. Excellent! 👍🏻
Looks amazing and you are awesome, Chef JP. Thank you
So true. I am getting better tasting the food before finishing it. Too often I blindly added more salt or something and almost ruin the dish. When buying grapes, I was told to try one to see if it’s sweet; I never did. Now I do.
I made these last night as a side to some ribeye steak. Simply let me quote my wifes reaction when she ate them. Two words " Devine and Amazing" thank you for sharing them with us!
Good morning. The best part of watching your videos in the morning, is that it gives me time to get the ingredients to cook it in the afternoon.
Every video chef makes is wonderful and pure enjoyment
Thank you so much! 🙏
Absolutely….l just love his personality and sense of humor.
Look..out 👆👆👆 for the handle above he got shrooms, LSD, iboga, ketamines, c😇ke, cannabis, psych, meds, DMT trips, acid chocolate 🍫 bars, and he ships!!!!
favorite part of the video ''don't be crazy...'' 😄
I'm a 66 year old man, freshly retired. Thanks largely to you I have discovered a love for cooking. You produce highly enjoyable and passionate TEACHING videos, not simple How-To videos. You teach us HOW and most importantly WHY. All the DO's as well as the DON'T's. Like you say, "It's simple once you know". I've made many of your recipes with great results and without fear. I have so much to say but will keep this short. THANK YOU!
The ‘Tool’ an ‘Ding Dong’ comments got me roll’n with laughter…..Thanx Chef!!!!!!!!
8:00 lol. Ding dong! :)
Chef, I wholeheartedly agree with all the positive comments about you and your channel. You have raised the level of cooking in our household. I am 77 yrs old and have watched many TV chef shows and you are by far the best!!! You have taught an old dog some new tricks. (Onyo number one, except for bacon and now mushrooms) My wife and I have cooked so many of your recipes and none have ever failed. We have learned that even a child could do it.Thank you for being such a great teacher and inspiration. God Bless You Chef!
Thank you, dear Chef! Amazing as always
Thank you 🙏
This will now be part of my Valentine's dinner I make for my wife !! Thank you again Chef!
Gee, do you have a brother? Lol!
I'll be making these for my sweetheart too!
hi Bill, how did it turn out?
Another commenter already asked if you have a brother, but do you have another brother? Uncle? Cousin? Not looking for a relationship, just for a nice guy who will cook for me. 😄
@@balintveto2708 Outstanding! Never had a bad recipe from the Chef!
THIS is THE mushroom recipe. I've been using this almost every day now with a medley of various mushrooms like oysters and I can't get enough of it! Sometimes I add in a bit of Asian sauces or forgo the lemon zest to remove the sweetness. If I don't have lemon I use a dash of rice vinegar.
Hello Cheff! I made this recipe but also added 2 Florina peppers and 2 green hot peppers. (Aded them a bit after the onio...)
Loved the way that as the recipe progressed, the smells kept becoming more and more complex. A new layer over the previous one.
Love your channel!
@Chef Jean-Pierre, following your recipe I made these last evening to go with our dinner and they were the BEST garlic mushrooms I have ever eaten, even my son loved them which in itself is incredible as he typically avoids mushrooms, "You can make these again, Mum!" The only downside is the entire street could smell the garlic which was potent enough to still linger despite much encouragement to leave my property. On the plus side, no vampiric activity detected.
Love watching your videos, often chuckling with you. I have made quite a few of your recipes now - my waistline is not thanking me 😂 You bring us all such joy with your videos, thank you so much ❤👨🍳👩🍳🍽🍳
🙏🙏🙏👍😊❤️
I've been fighting with my flat mate over what goes into the pan first, mushrooms or onions. Glad this is now solved.
😅😂❤
Bacon first! Then remove bacon when it's done and use the bacon grease instead of olive oil..... Because it's better 😉
Bacon (or chorizo) first, as a frying medium, then onion, bell peppers, then mushrooms, optional chopped tomato, then diced cooked potatoes and chunks of barbeque chicken. Throw a brown gravy on it.
@@nitromartini1422 That sounds delicious.
@@davidyoung9438 Certainly, bacon first! But the question is, which is first if there is no bacon? This morning I made biscuits and gravy with both onions and mushrooms. I did the onions first and then the mushrooms, but in that dish I think it doesn't matter. For this dish, Chef J-P has a good reason to "break the rules" as he calls it, because the mushrooms are the star. And I love a truly vegetarian side dish like this, although I am a carnivore.
My compliments go out to Jack. Awesome Producer, humerous, and very creative. CHEERS JACK !!!
Chef JP,.. Oh, you warm my heart with how unpretentious and engaging you are. There isnt a phony bone in your body. I spend hours watching your videos, whether its something I would cook or not. You bring so much joy to all of us that follow you, AND put out the best cooking videos ever!
"warming the heart" couldn't be more accurate... seriously, something special about this man!
I was just about to say the same thing! Many professional chefs tend to go hoity-toity and talk down to people. But our friend/notre ami Jean-Pierre puts all that fancy culinary school stuff on the back burner (pardon the pun, hehe) and instead uses his jovial personality and passion for food as driving source. He makes cooking fun and engaging! :)
I second what you wrote...
Well said 😊
Not phony. But funny
I hit the LIKE 👍 before i even watch the vids. never wrong. 😋. now i want a nice T bone to go with a T bone teak and some mousse for desert Thanks Chef.
Jean-Pierre, the effervescent energy you exude is magnetic and contagious. I love it! You're a wonderful chef. I still make your shrimp and scallop scampi from about 11 years ago or more. It's one of my "go-to" recipes when I have company over. It always impresses people.
Wow, thank you!🙏❤️
Respected Chef: It is too late right now, but I have a pound of white button "'shroooms" for tomorrow and I will try this out. I do not have a zester plane, or even a lemon: I have apple cider vinegar and Country Crock margarine and a plain olive oil along with unnamed dry herbs from deep in my cupboard. You have inspired me! NHG.
It’s so wonderful to see someone enjoy their work, their craft, their life so much! Thank you for the lesson and inspiration Chef JP!
I totally agree Jose! Chef Jean-Pierre has passion .
I love the little bit extra at the end of Chef enjoying the mushrooms.
I'd like to see everyone enjoying them.
Me too 😁
I just made these mushrooms as a side dish. I made beef stew, but one guest doesn’t like mushrooms while EVERYONE else does! So I made this to your recipe, but had only dry herbs. It was absolutely awesome, for those of us who had it with our beef stew!wonderful!! Sarah from Cuenca Ecuador❤
I made the mushrooms tonight. Delicious! I didn’t have any wine or parsley on hand, but they were still fabulous. I’m learning a lot from you. Thanks. 🌺
Chef Jean-Pierre, I am considered a good cook by those that know me, but I learn something new every time I watch one of your videos! You're a very good teacher :)
This video came just in time.
I'm in culinary school right now and garlic mushrooms are part of the dish I'll be serving this week, served with striploin steaks, green peppercorn sauce and hashbrowns. I'll be prepared ahead of time thanks to you.
How cool is this? Best of luck at school!
I'm eating your meal
Chef, you are by far the most inspirational chef on TH-cam. I am myself a carnivore, but I love to cook your recipes for guests and family. ❤
I can't believe how great Chef JP is. My cooking has gone to an entire new level! Thanks Chef!
Same here! I owe him so much
Absolutely same here. His homeade marinara/ meatball recipe is the BOMBAY check it out
He makes things so simple to follow. I am a decent cook, but he has elevated my skills and I love trying his recipes.
Just ate and this man made me hungry! There is always room for mushrooms!
My wife (currently 73) had a really bad case of sepsis a couple of years ago that left her as a paraplegic. Luckily, I (at 63) am a remote worker, so I am able to stay at home and take care of her. This means that I not only work full-time but also had to take over all the housekeeping responsibilities, including cooking. I have found that, when I have time and energy, I really love to cook. I just tried my first sauteed mushroom dish last night. It was okay, but I think I can do a lot better. I'm going to try this tonight and see if I can improve. I buy sliced mushrooms to add to my scrambled eggs in the morning that I used for my dish, but I think I need to go buy some whole white mushrooms to do this. I think it will turn out a lot better. The only changes I will make are no onion (I'm allergic to onion but, oddly enough, not garlic) and I use avocado oil rather than olive oil.
BTW, this is the first video of yours that I've watched, so the tip on using the grate on the lemon was great. Thank you for repeating yourself!!! ;-)
I love that when he says "a little bit of olive oil", he actually adds just a little bit of olive oil, unlike so many chefs who will tell you to add only a little bit, while they poor in half a bottle 🤣
I love the positive energy in all of your vids and how you always provide clear and concise instructions.
Chef Jean-Pierre, vous êtes le meilleur!
Thank you 🙏
But he adds 'a little bit' several times over. It ends up being rather a lot for the quantity of mushrooms.
I will never understand people that don't like mushrooms. When prepared like this, I could eat the entire plate just like that 🙈🤤
Same here
@@pcguysoffgridcabin Then you don't understand the human psyche!!. We are all different, thank heavens! Tastes vary. We all detect flavours differently. Another thing that hacks me off as when someone say, "This is the way you should........" Absolute rubbish. We all prepare food with intelligence, aware of the blends of flavours and skills learned over decades. We prepare food for the way WE LIKE IT. There is no 'should' about it.
It's me, the person that doesn't like mushrooms 🥴🤭😂😂😂 but my husband is just like you! He could eat sauteed mushrooms by themselves 😂
😮
This has lots of VIT D drs say eat mushroom. N this vit D helps -s insulin to reach the cell. One may not get diabetes.
Thank you so much Chef Jean Pierre for taking us through the steps of sauteed mushrooms. So excited and grateful 🥰
Simple preparation with awesome delivery. Mushrooms are indeed very tasty.
Chef Jean-Pierre you the best chef that makes me want to cook. I remember Graham Kerr and Julia Child. The region where they started to learn the Arts and where they accel only revealed their true passion about life and food.
Thanks!
Thank you 🙏
I made this as a side dish for the filet mignon and lobster from the previous video. My wife loved it, I could not believe I prepared such fancy plates. THANKS A LOT CHEF!
Ah ha...My Mon Ami...Now I say U are really Kookin...thats more my style of Cookin....Bonne Petite... Hahaa.
@@goodbarbenie5477 *bon appetit
@@karlricardo4088 Pretty sure he meant to write it that way and he was just making a joke XD
@@gamercatsz5441 Could you explain the humour to me please?
@@karlricardo4088 No I can't explain humor to someone who has no sense of humor, sorry.
You are a serious chef with so much experience I’ve made many of your recipes and I’ve posted how wonderful they are - also if you look up adorable in the dictionary it says Chef Jean-Pierre, don’t ever change❣️
🙏🙏🙏👍😊
Look..out 👆👆👆 for the handle above he got shrooms, LSD, iboga, ketamines, c😇ke, cannabis, psych, meds, DMT trips, acid chocolate 🍫 bars, and he ships!!!!
I can always count on Jean-Pierre for when I need a right- to -point recipe. Merci beaucoup Chef!
Love the videos Chef, I my self am a Chef de Partie , coming up from apprentice, I got qualified , but I have recently quit my current role as the food created was mediocore to me and other customers, and I didn’t have any enjoyment or energy creating it at the end ,what you create looks more enticing to the customer, and I feel like I learn more in each video of yours , than I learnt in my apprenticeship, keep up the fine work chef.
Mama MIA!
Mushrooms first!
Okay, you’re the boss, and I’m not telling because everyone will be doing it!
Watching you is a privilege. It’s obvious you love what you’re doing.
The recipes you share are wonderful. A lifetime of shared experience.
I appreciate that you teach us technique.
If you follow a recipe, you cook one dish, if you learn a technique, can cook dozens.
Thanks again for relighting the passion for cooking.
Thank you very much it is comment like yours that keeps us motivate to produce great content! Godspeed 🙏
In it in in
I love everything mushroom! This sauted mushroom recipe is now on my *to make weekly list*. Thank you, Chef John-Pierre, for introducing a kitchen which is approachable and fun.
Yeah, me too. Tomorrow is foraging day, hoping for a big basket full of oysters to throw into this recipe.
@@thecakeredux Hi felix! Really! Oysters and mushrooms together! Who knew? This combination is probably banned in Florida. It sounds soooo woke! LOL!
@@michaelsalmon6436 Nah, oyster mushrooms, Pleurotus ostreatus. That's just what they're called and they're really good.
Good morning Chef J-P, no matter what we cook, each item is important. You have to take care in your preparation, ingredients and effort. Love mushrooms especially eating them just out the pan and sizzling hot, the flavour is unsurpassed. Thank you for sharing, I always learn something new and different in your videos. Do take care, kind regards.
Ooh I love mushrooms and this looks amazing! I will make sure to measure everything carefully.
Thanks! As always, you never disappoint, Chef. You may have already addressed this topic in a previous video, but if you haven't, it would be interesting to see a short tutorial about the differences between stainless steel, cast iron, and carbon/black steel. Just got my first French Made Matfer about a month ago and after seasoning it I am loving it it, but it did take some time to get the hang of it due to it's low heat retention.. It would be the perfect skillet were it not for the fact it won't accumulate fond for a pan sauce like stainless steel. Best regards.
Thank you! 🙏❤️
I love mushrooms and watch all your videos. Since first watching this video a good while back and giving it a try, I never cook mushrooms any other way now. When I make a dish I always reference your videos to make sure I haven't forgotten anything since I have gotten scattered brained :) This video is the best mushroom recipe I have ever eaten. I ate them in Germany, Bavaria, Czech Republic and although good could not compare to yours.
Thank you for the kind words, I am so glad you have enjoyed the recipe! 🙏❤️
In the course of learning a new recipe, we become better cooks overall because you teach us how AND WHY, which is the critical information that improves our cooking overall. Thank you so much Chef!
Thank you, Chef - these mushrooms look amazing and could be an accompaniment to your most recent surf-and-turf recipe.
Don’t tell my wife that’s her dinner tomorrow
Dear Chef, watching you is a great joy. Your receipes are superb, the food is just fantastic. The videos noncommercial, please stay like this!
Love it. I also just put whole mixture in the oven with garlic, coriander seed and wine.
I do something similar, but add a bit chilli flakes for heat. Slice thinly a dark fresh bread, toast on a hot cast iron pan, rub a peeled garlic clow onto that bread, add the mushrooms on top, enjoy the best light dinner...
I am making a roast lamb tomorrow, a mushroom and spinach galette and because I have so many mushrooms, I suspect I will make sauteed garlic mushrooms too. Thank you for the recipe.
I can eat that garlic mushrooms without adding any meat! Looks delicious! I'm adding this recipe to my recipe book too! Thanx, Chef! Stay safe. Peace.
It looks good thank you. A good idea is also good at the end to scrub the pan with a little wine, olive oil and a little lemon juice and pour on top of the mushrooms. Again awesome recipes.
👍👍👍😊
I like your idea, thank you for stating it. I never thought to do that, but it makes perfect sense, and would give a very nice little bit of flavor boost.
First time here and I’m impressed. I’m a person who loves watching people cook, but loathe cooking myself. I might even dig out my favorite skillet to try these.
You are AMAZING Chef. My older brother is 79 (Widower) and I am encouraging him to cook and everyday I send him one of your VIDS, he loves everything I send him. May 2024 Be Your Best Year Ever. THANK YOU CHEF! (maybe he will advance to your Chocolate mousse in 12 months)
Love your cooking and you are right, new viewers don't know so it's good to repeat techniques.
Thank you for sharing your expertise.
Best teacher ever!
Nice dish. I always start with mushrooms only in the pan. Then some salt. The water in the mushrooms evaporates. Only then I do ad a little oil.
This technique helps that the mushrooms do not absorb the oil like a sponge and become mushy.
New to me, thanks. I always added so much oil.
Thank you chef , you are a good teacher too.
I work in kitchen , making food , i saute mushroom almost every day at work.
every time i will perfection in my dish , i looking again and again at your shows .
every time i watch , i learn something nuance trick in perfecting my dish.
good bless you , Jack and the rest of your crow .
long live Chef Jean Pierre and his Crow .
It's chanterelle foraging time in the Pacific Northwest. Got some beauties today-I'll be making them like this to go with my marinated, roasted chicken and rice; can't wait. Thanks, Chef!
OMG I can already taste your feast thru the keyboard. Longtime Oregonian.
I'm not sure what's going on here. Your spoiling us with all these videos, but any video that incorporates mushrooms, I'm here for it. The ingredients, though simple are refined, to make these mushrooms sooooo good. I even let a child do it(my nephew)lol...I'll eat them with Jasmine rice... 😋 Thanks Chef JP
For years I’ve been doing these in a completely different way so now I’m gonna have to try them your way….and I know who’s mushrooms are gonna be the best. Thank you Chef 🥰
❤❤❤
I come here when I need a friend ^_^
You keep my passion as a chef alive Thank you sir
There used to be a restaurant in Glendora, CA called The Golden Spur - who had the most delicioous side order of Garlic Bread and Sauteed Mushrooms - Thats when I fell in love with mushrooms! Great Recipe.
I made these today, thank you chef. I made them with fondant potatoes, roast pork loin, your mushroom sauce and some tenderstem broccoli. Everything turned out amazing, the mushroom sauce especially. If I made these garlic mushrooms again I might omit the lemon juice, and just add lemon zest. I found the lemon was in the foreground too much, I probably added too much juice 👍
I never knew how to cook mushrooms until I watched chef Jean-Pierre show me!
I can't believe how great Chef JP is. My cooking has gone to an entire new level! Thanks Chef!😍
I love sauteed mushrooms! I don't use olive oil, instead I use butter to cook them. Love your idea of the lemon juice and zest! Will try it soon. Thank you!
Chef JP and Modern Pepper's detailed instructions are bearable. Not annoying at all. Thanks Chef.
Hmm, that looks really delicious! I love mushrooms, onions and garlic - I also cook the mushrooms first, then the onions and the minced garlic last for just 30 seconds. So many put the garlic in at the beginning but I have heard overcooking can make the garlic bitter. I wouldn’t have thought to put lemon juice and lemon zest on it, yum! I can’t wait to try it this way. 😋And thank you Chef JP for repeating yourself about having the lemon on the bottom when zesting, so you can see what you’re doing (and not get the white part).
Having worked in kitchens as a youth I learned copious amounts of olive and butter makes everything taste better. Old school
“You add a half pound of buttah to the pan, then add the 1/4 lb of fresh peas…”. (Paula Deen)
Bravo, chef. Votre enthousiasme est contagieux et inspirant. Ce plat fera partie de mon repas de ce midi. Merci
Chef Jean you are AWESOME, love your clarity and verbal repetition as well. (be yourself) Wish I could put eating your food on my bucket list. (I may not have enough budget for that) Thanks and I hope you enjoy doing you show as much as I love watching
I do thank you 🙏
Hmmm... looks delicious I will really try this
Just tried almost his way today. It turned out great even I missed couple ingredients. Pretty sure mine will be even better after watching this video.
Those look amazing!! I love mushrooms…I would never have thought of the lemon juice & zest!! Can’t wait to try it. Thank you❤
Chef all I can say is you are the best! Everyone of your dishes are like a showpiece masterpiece! I’ve been getting more creative with my cooking.😊
Never stop telling your stories! Long videos are great, and your stories make it personal, like we know you. I love what you do, and wish I could come spend a day in the kitchen with you, just to hear your stories!
I grew up in PA.And had a Italian family lead me threw picking the safe ones. So I grew up loving them.Great recipe thanks.
Make this all the time and I love ❤️ it. Even mix them in with mashed potatoes to add some kick and my three sons leave no leftovers.
I tried the Mushrooms and they were easy and delicious. Thanks Chef Jean-Pierre
You're absolutely right about adding lemon or vinegar to a dish. I like to experiment with recipes at home and I can't remember the number of times I found myself adding some acidity to it to get it to where I want it. That little bit of sourness can turn an ok dish into a great one. Especially a rich or fatty one.
👍👍👍
I just learned that from this video. You and Jean-Pierre are so right!
I Love watching ( and learning ) from this guy . He makes 5 Star food look EASY for home cooks. And he makes it FUN ! Thanks . Ontario Canada .
Thank you 🙏
You are my favorite chef on TH-cam! La cuisine française est incomparable. I've been to Paris (of course Paris is not france in its entirety), but 8ve never tasted better food in my life. Coq au vin, salade nicoise, souffle au fromage, marquis au chocolat mmmm
How have I never seen this great man before now?
The only rule is to listen to Chef Jean Pierre and appreciate his guidance. I actually have his stuffed duck breast recipe in the fridge ready for tomorrow!! If you've not seen it then you must watch it
I cant wait to try these mushrooms this week, I'm going to cook them with a steak au poivre and mashed potatoes.
Thank you for giving us the best cooking channel ever.
🙏🙏🙏👍❤️
Pour les français : quand chef jean pierre bouge ses doigts après avoir goûté son plat, on dirait obelix dans les 12 travaux d’astérix 😂😂
Merci chef jean pierre pour vos vidéos qui donnent envie et qui sont si agréables à regarder
🙏🙏🙏👍❤️
Mama mia! I never would have thought to add the lemon. I can't wait to try. Thank you!
“It would take so much time, my mushroom would be cremated.” How i love the Chef. He is endlessly charming! His enthusiasm and positive attitude make me feel so happy!
🙏🙏🙏❤️
And when he took it from the pan and put it in the dish, there was not a drop of anything left in the bottom of the pan. All the goodness is on the shrooms. Master.❤
Chef, I LOVE this mushroom dish. A keeper! Love ❤️ the channel. Repeating is okay - I need the reminding. 🎉🙂
what a wonderful way to teach people how to cook. I just started watching your videos and I honestly loved every videos you posted
Thank you. For the cooking tips and for the compelling way you present your show. It was very enjoyable to watch, and I look forward to trying your recipe.
That was THE best mushroom I’ve ever made, soooo flavorful thank you chef 😋 🙏🏻
“It’s not like you’re not gonna know…” 😂 First time watching your content, and I just have to say that your exuberance is infectious. 😊
My favorite chef!!!
Would love to taste that! Looks really amazing! Thank you, Chef JP!
Merci a vous Jean-Pierre pour cette video! C'est très bon.
Looks amazing Chef!😋I’m new to your channel so thank you for teaching again how to zest the lemon . I love sautéed mushrooms and have always wanted to learn how to cook them well. 🥰😊
Oh my god 🎉chef🎉 that really is a sexy easy dish and I'm making it TODAY for my side dish with grilled salmon thank you so much ❤😋🌹