I think the reason people get upset about washing mushrooms is because they incorrectly believe that the mushrooms will absorb a ton of water, which they demonstrably do not. Alton Brown showed this on Good Eats back in the day.
People who do not wash their vegetables/fruits are literally consuming pesticides & dirt. Wash your produce children. Or perhaps they're the same people who cook with olive oil (which is really soybean oil in the US) or other rapeseed products past their smoking points and thus are eating cancer on a plate. Would make a lot of sense actually.
Whenever there's a "rule" about cooking that I don't agree with, I just say "my kitchen, my rules". Plus ATK did a test to see if washed mushrooms actually absorbed a significant amount of water and they don't. I think that's a myth that some Italian grandmas made up because they were too busy to wash their mushroom :)
Exactly. I think Ted Allen tested this too on his kitchen-mythbusting show. Another old wives' tale refuted. Mushrooms are somewhat porous, and maybe don't let them soak in a bowl of water for hours... but a regular wash and dry will do them no harm.
Alton Brown also tested it back during the Good Eats show, they do absorb a TINY amount of water but it's so little it's a joke not to... A whole few seconds of cooking time at best unless you let them soak for long peroids.
I think it is also because "mushrooms" is a wide term encompasing many different cases. These paris'mushrooms dont "need" washing (because grown in controlled caves and you ll peel them anyway) Some mushrooms "require" washing: cepes, bolets, coprins Some are just a crime to wash (as in bath in water before cooking) such like morels or death trumpets. In the end it is mostly because few people know mushrooms. The most common doesn t require it but isn t negatively impacted by washing. The others requires knowledge in how to handle them to best bring out the flavours.
I'm SO pleased you found the TV clip that PROVES Julia washed her mushrooms before using them. I'm well up for making this but it will have to wait until tomorrow when I have the heavy cream...and parsley. I'm sure lots of people have mentioned this. You bear a striking resemblance to Aaron Paul [Breaking Bad fame]. I just love you working with Julia. Fabulous combination. Keep up with the series.
Jamie, you're very enjoyable to watch. And I think there is educational value to watching you struggle through the recipes. Its a refreshing style as compared to other cooking demonstration videos that are polished and overly edited. In the true spirit of Julia, you help to demystify the process and give timid cooks courage. So, keep up the good work.
Awwww, I never heard of adding egg yokes to my mushroom soup…or,lemon…. I’m making mushroom soup,tonight. I’m a gonna add egg yolk,but,nooo lemon. Thank you.
I made this tonight after I received this book for my birthday gift. After the nightmare of converting the measurements and halving them, my other half said this is the best thing I have ever cooked!
I make this soup all the time, piece of advice, add in some wild mushrooms like porcinis or lion's mane, or oysters if you can find them... Or even a couple of slices of truffles! You can even use the dried version for this without issue. Makes a lot of difference on the taste!
Yeah .. go down to the Asian market .. they are usually well-stocked with the 'shrooms .. throw a few different varieties in to make the soup really come alive .. cheers!
@@itzel1735 With dry mushrooms, I usually rinse them well under cold water, and then let them rehydrate for around half an hour in a bowl with warm tap water. After that I boil them in the same water (which should be brown) until the water has evaporated, and then I treat them like fresh shrooms for the rest of the recipe. It's basically impossible to overcook mushrooms.
My grandma was a professional cook as well as both of my parents, I can find my way around the kitchen enough to make some decent meals but by no means as good as my family. I'm not a fan of mushrooms at all but I was always taught to wash them directly before using them. The only exception that I may consider is if I grew them myself and did it organically. I can't believe people would be so upset with you for something so silly as that. (But don't wash them and then store them in the fridge for a few days). I totally enjoy watching your videos and look forward to seeing all that you create. Thanks for such great content.
So far, this is my favorite episode. It's all about the ghost of Julia vindicating your mushroom care by literally appearing from the other side. 😁 But seriously, the editing is marvelous and then when the voice-over continues on, it just felt really cool, a legit emotional arc. People watch a few TH-cam cooking videos and they think all of the sudden this is their area of expertise. I love that you do it your way (And Julia's) and are just like "hey don't do it if you don't want to." Only 2:35 in but had to pause to write this. Carry on.
A little late, but a friend of mine worked at a restaurant and the way they washed mushrooms was to fill a Tupperware halfway with water, add like a spoonful of coarse salt, add the mushrooms, cover it up, then “shake it like a Polaroid picture🎶” for like 10 seconds. Then, drain the dirty water out and rinse quickly with clean water and dry it with a clean cloth or sometimes using a salad spinner.
I’m not surprised that all the soups you have made from Julia Child’s recipes have been great. With good ingredients, seasoning and technique, it’s hard to make a bad soup. Since I got my Instant Pot in 2017, I’ve actually been shocked how good my soups are. The last time I had soup at a good restaurant (about two years ago!) it just didn’t measure up to my homemade soups.
@@anneclark1330 didn’t realize they were so high a percentage of water 💦 have the idea that, perhaps, a famous French cook told a prep cook not to wash (many, many years ago) and the instruction was doinked to “never” and “water logged” to justify in cook book 🤔🥸
Goodness man... I've only been watching your channel for a few months, but having the old clips is amazing. However, hearing the intro of her laughing then saying "bon apetit"... I had to listen to over and over and just crying (with a smile!) At every replay. This is a go to recipe for me. Thank you so much 💓
In case you are wondering, her laugh and utensil drop at the intro is from her 1970s omelet episode. She begins to cut a dish she recently had in the oven and touching the hot playe yelps and laughs.
OMG, I think I’m in love ❤! You had my heart when you said you wash your mushrooms. I wash those suckers CLEAN. Cause you know what they grow those little suckers in right? I just found your channel and I can’t stop watching 😅, keep SLAYING IT! XOXO
Jamie I have been making this recipe for years; over time I have found that I prefer my mushrooms cut in quarters or eights....giving a different mouth feel that the traditional cut. I have also made a variation where I used potatoes as a stock/thickener to make a change from lovely roux base....thanks for your vlog😋
Jamie unlike you this was the very first recipe I ever made from mastering the art of French cooking. I was stunned at how complicated it was to make what I thought would be as simple cream of mushroom. But after it was done I was delighted at my accomplishment and how amazingly well it tasted. It made me want to make several more child's recipes. Which I did but not nearly where you have gone and I'm jealous and happy to be a subscriber of your channel. Also by the way even though I realize you've had a gazillion more recent videos and I'm responding here I hope you see this. You know America has crap competition cooking shows Britain and some others have better. Jamie you are ready to enter a competition cooking show. Please do it would be awesome.
I have been binge watching you channel for the past 6 months. I have yet to have gotten bored. Thank you so much for taking the time to be making these videos and thanks for being awesome. Also, always wash the mushrooms. 😂😂
This is the first Julia Child recipe i’ve ever made and omg so good! Makes me forget that I’m lactose intolerant. Really appreciate your videos as they provide a great visual aid.
back again for my yearly mushroom soup from (@ANTI-CHEF apparently you sir!) - just realized that I was here this time last year...once again, have a great prosperous new year - until next year, be safe and take care!
I was making this today just using my knowledge of how to make soups and decided to check your recipe because I remember how much you liked it. They way I was going to make it is pretty much exactly how you (Julia) did it except for the egg yolks. So I'm glad I checked in because I really want to do that. I'll be it adds a whole different level of richness to this dish.
I watched this last night and absolutely had to make it today. We just finished dinner and it was amazing! Definitely worth the effort and is the "gold standard" by which any other cream of mushroom soups will be judged. BTW, I've always rinsed my mushrooms. Never had any issues doing so.
You inspired me, thank you! Just made this soup and it's everything you described. After watching through several of your other videos, this felt like one of Julia's "simpler" recipes. You helped me get over that hurdle (and fear haha) with this video.
Here’s the deal on mushrooms. 🍄Back in Julia’s heyday, mushrooms were grown in sandy soil - hence her advisory to wash to remove sand. Today ‘shrooms are cultivated in sterilized, sand-free peat moss which is only used once - thus dispensing with the necessity of washing cultivated mushrooms. Those preferring to avoid eating sterilized peat can wash them with no detriment other than potential darkening of the outer skin. If you’re like me and don’t plan to eat them raw, such discoloration is inconsequential because they darken with cooking anyway. Fungi such as morels must ALWAYS be thoroughly cleaned prior to consumption because they’re not yet cultivated en masse and harbor dirt and insects. Obviously the same rules applies to wild mushrooms. Also, the fins of Portobello can be quite bitter - and the best way to remove stray bits of the underside is to give them the plunge after scooping them.🍄 HOWEVER: If you intend to store your mushrooms prior to consumption, do not wash them as the moisture will promote spoilage. The price of mushrooms and the speed of spoilage has given rise to this blanket advisory to refrain from washing commercial mushrooms, which has been blown completely out of proportion.
In case y'all are wondering.... THIS soup is what you use when you make green bean casserole (thickened with corn starch, of course), and THEN it is a delicious dish!
On America's Test Kitchen, in one episode, Lam not only washed the mushrooms, she soaked them purposefully to have them absorb all of the water that they would absorb. Then she sauteed them without oil until they were fully dry then they do not absorb oil --- I have been using this method for mushrooms ever since --- the mushroom flavor is much more intense.
Nice job...that even looked lucious! Enjoy your videos so much...in addition to being incredibly entertaining, I always find myself wishing I were there to sample the final product. Guess I'll have to give them a whirl myself...lol. Thanks.
Definitely going to try this but with some plant-based milk and veggie stock as I have a family history of cancer and need to avoid all the estrogen in dairy and heavy metals in animal broths--thanks for posting
you've had 4 months to make this recipe... so how did they turn out? scale of 1 to 10. Don't tell me you *didn't* make this soup! Please! don't say that. how dare you say you were going to make this...and 4 whole months later you didn't make it! Constanza! TELL ME! good soup??? I need to know.
I wash mine in a sieve (don't use a fine mesh strainer) with a bowl. Fill the bowl up with water and quickly immerse the mushrooms and swoosh it around with your hands to remove the grit. Lift the sieve from the dirty water and shake off excess water.
I saw a video recently about washed vs unwashed mushrooms, and mushrooms that are rinsed in water vs those that are wiped with a damp cloth allegedly have a much rubbier texture due to water absorbtion. You do you. Love the videos. For what it's worth, I'd recommend doing a myth busters video where you rinse a few, wipe a few, and see if there's a demonstrable difference in the final dish.
ATK, Alton Brown, and most importnatly Kenji Lopez-Alt (the Food Lab) are all in favor of washing mushrooms if needed - and with the scientific testing to back it up. So sure, you do you, but the Mythbusters approach has been done and done again.
Thanks for this video. I love cream of mushroom soup but decided long ago that the canned stuff has too much stuff I don't want added to it. I'd especially like to try this with wild-harvested maitake mushrooms (aka hen of the woods) if I can ever find some again. Also loved how the mushrooms kept trying to make a break for it. 😆
I used to be one of those zealots who called people out for washing mushrooms. But then I went to cooking school in France and worked in a restaurant in Paris and they always wash mushrooms. So now I always wash mushrooms. I think it’s all about being efficient with time. If you want to spend 20 mins carefully cleaning each mushroom with a cloth, knock yourself out. Id rather spend that time cooking and eating.
Mushrooms that have been wild harvested (hunted) in France should indeed be washed. Mushrooms common to America are grown in sterile peat environments. js
I love your show, and I'm so happy you don't shy away from the Anti-Mushroom-washing zealots. It's a weird affectation, and kind of gross, too, if we're being honest. I've been home cooking for over 20 years, and when I tried one of those mushroom scrubbers for awhile some years back, I noticed NO difference in how they cooked, other than the extra inconvenience. So THANK YOU for that.
Most classically trained chef's were told to brush mushrooms clean, however 5he latest science is Washing is OK as not enough water is absorbed to hinder caramelisation, the only issue is not to wash them before storing them as they will go off quicker. Also use the stems! That's all good flavour.
Go forth and wash those mushrooms! Thanks to Julia I now always wash my mushrooms and find they cook better - not sure the sorcery behind that fact, but don't care, it works, they are delicious and I will forevermore wash the shrooms 🍄👍🏼🍄😄🍄
Jacques Pépin, “wash mushrooms, but use immediately” and Alton Brown did tests for how much water is absorbed, which was about none - only issue i’ve seen is they gets slimy if washed and reserved
Whenever I cook mushrooms, I first put them in a pan with some salt and a tiny bit of water. Once the water is mostly gone I then add either butter or oil. They always end up perfect, not rubbery at all.
I think the reason people get upset about washing mushrooms is because they incorrectly believe that the mushrooms will absorb a ton of water, which they demonstrably do not. Alton Brown showed this on Good Eats back in the day.
They absorb some water. You just have to cook them for, like, a little longer. Not a big deal at all.
I saw the same Alton brown episode. I always wash my mushrooms
People who do not wash their vegetables/fruits are literally consuming pesticides & dirt. Wash your produce children.
Or perhaps they're the same people who cook with olive oil (which is really soybean oil in the US) or other rapeseed products past their smoking points and thus are eating cancer on a plate. Would make a lot of sense actually.
Hmmmm
I usually use a damp towel
I will try Julia’s way. :-)
I made this last night. I have not seen this recipe.
I might have to try.
Right, plus you release the water when cooking them anyway, lol
Whenever there's a "rule" about cooking that I don't agree with, I just say "my kitchen, my rules". Plus ATK did a test to see if washed mushrooms actually absorbed a significant amount of water and they don't. I think that's a myth that some Italian grandmas made up because they were too busy to wash their mushroom :)
Exactly. I think Ted Allen tested this too on his kitchen-mythbusting show. Another old wives' tale refuted. Mushrooms are somewhat porous, and maybe don't let them soak in a bowl of water for hours... but a regular wash and dry will do them no harm.
I read my reply’s and I can’t believe I wrote that! 4th stage cancer to the spine. Still on meds. My apologies!
Alton Brown also tested it back during the Good Eats show, they do absorb a TINY amount of water but it's so little it's a joke not to... A whole few seconds of cooking time at best unless you let them soak for long peroids.
@@lsassen4758 I hope you're doing okay and that you feel better.
I think it is also because "mushrooms" is a wide term encompasing many different cases.
These paris'mushrooms dont "need" washing (because grown in controlled caves and you ll peel them anyway)
Some mushrooms "require" washing: cepes, bolets, coprins
Some are just a crime to wash (as in bath in water before cooking) such like morels or death trumpets.
In the end it is mostly because few people know mushrooms. The most common doesn t require it but isn t negatively impacted by washing. The others requires knowledge in how to handle them to best bring out the flavours.
Egg slicers are great for slicing mushrooms too
Great idea!
Who has an egg slicer ? 😂
@@etienne8110
Hey. I’ve got two 😂😂😂
Uh, many people do. Including every home cook in my family, and myself
I'm SO pleased you found the TV clip that PROVES Julia washed her mushrooms before using them. I'm well up for making this but it will have to wait until tomorrow when I have the heavy cream...and parsley. I'm sure lots of people have mentioned this. You bear a striking resemblance to Aaron Paul [Breaking Bad fame]. I just love you working with Julia. Fabulous combination. Keep up with the series.
Jamie, you're very enjoyable to watch. And I think there is educational value to watching you struggle through the recipes. Its a refreshing style as compared to other cooking demonstration videos that are polished and overly edited. In the true spirit of Julia, you help to demystify the process and give timid cooks courage. So, keep up the good work.
Ll
Awwww, I never heard of adding egg yokes to my mushroom soup…or,lemon…. I’m making mushroom soup,tonight. I’m a gonna add egg yolk,but,nooo lemon. Thank you.
I just want you to know i come back to this video repeatedly because your directions are perfect and this is the best mushroom soup ❤
I made this tonight after I received this book for my birthday gift. After the nightmare of converting the measurements and halving them, my other half said this is the best thing I have ever cooked!
I make this soup all the time, piece of advice, add in some wild mushrooms like porcinis or lion's mane, or oysters if you can find them... Or even a couple of slices of truffles! You can even use the dried version for this without issue. Makes a lot of difference on the taste!
Absolutely :)
Dude, I was just thinking I need to go to the farmer's market and get some lion's mane for this. I am ok with a completely white soup. 🤤
Yeah .. go down to the Asian market .. they are usually well-stocked with the 'shrooms .. throw a few different varieties in to make the soup really come alive .. cheers!
@@itzel1735 With dry mushrooms, I usually rinse them well under cold water, and then let them rehydrate for around half an hour in a bowl with warm tap water. After that I boil them in the same water (which should be brown) until the water has evaporated, and then I treat them like fresh shrooms for the rest of the recipe. It's basically impossible to overcook mushrooms.
@@itzel1735 Hell yes, dried porcini powder is definitely one of my kitchen MVPs!
not gonna lie i'm starting to cook julia's recipes via you. today's cream of mushroom was a full-on success so uh. thanks.
Why hesitant lol
My grandma was a professional cook as well as both of my parents, I can find my way around the kitchen enough to make some decent meals but by no means as good as my family. I'm not a fan of mushrooms at all but I was always taught to wash them directly before using them. The only exception that I may consider is if I grew them myself and did it organically. I can't believe people would be so upset with you for something so silly as that. (But don't wash them and then store them in the fridge for a few days).
I totally enjoy watching your videos and look forward to seeing all that you create. Thanks for such great content.
I remember seeing good eats, and he weighed mushrooms before and after washing, they don't absorb anything. no reason to not wash the crud off
So far, this is my favorite episode. It's all about the ghost of Julia vindicating your mushroom care by literally appearing from the other side. 😁 But seriously, the editing is marvelous and then when the voice-over continues on, it just felt really cool, a legit emotional arc. People watch a few TH-cam cooking videos and they think all of the sudden this is their area of expertise. I love that you do it your way (And Julia's) and are just like "hey don't do it if you don't want to." Only 2:35 in but had to pause to write this. Carry on.
Now I want a Julia Child cookbook!! I love mushroom soup... thanks for cooking this!!
ORDER UP!!
A little late, but a friend of mine worked at a restaurant and the way they washed mushrooms was to fill a Tupperware halfway with water, add like a spoonful of coarse salt, add the mushrooms, cover it up, then “shake it like a Polaroid picture🎶” for like 10 seconds. Then, drain the dirty water out and rinse quickly with clean water and dry it with a clean cloth or sometimes using a salad spinner.
Polaroid picture 😂😂😂 I want to be singing that song every time I watch and shake my mushrooms 🍄🍄🍄
Oh this is so smart and efficient!
I’m not surprised that all the soups you have made from Julia Child’s recipes have been great. With good ingredients, seasoning and technique, it’s hard to make a bad soup. Since I got my Instant Pot in 2017, I’ve actually been shocked how good my soups are. The last time I had soup at a good restaurant (about two years ago!) it just didn’t measure up to my homemade soups.
Washing mushrooms is cool as long as you use them right away. If you wash them and then put them back in the fridge, that is when bad things happen.
moya034 America's Test Kitchen agrees with you.
alton brown measured and found the “absorb water like a sponge” to be incorrect… wash, use immediately if dirty
@@MarcesAurelius They're 95% water, so what if you submerge them to make sure they're clean!
@@anneclark1330 didn’t realize they were so high a percentage of water 💦
have the idea that, perhaps, a famous French cook told a prep cook not to wash (many, many years ago) and the instruction was doinked to “never” and “water logged” to justify in cook book 🤔🥸
Well yeah, no one said to do that.
Goodness man... I've only been watching your channel for a few months, but having the old clips is amazing.
However, hearing the intro of her laughing then saying "bon apetit"... I had to listen to over and over and just crying (with a smile!) At every replay.
This is a go to recipe for me. Thank you so much 💓
In case you are wondering, her laugh and utensil drop at the intro is from her 1970s omelet episode. She begins to cut a dish she recently had in the oven and touching the hot playe yelps and laughs.
I love seeing Jamie use his beautiful saucepan and Dutch oven, over and over - such a great channel! 💛💛
My dude. This is phenominal content. Love this series.
OMG, I think I’m in love ❤! You had my heart when you said you wash your mushrooms. I wash those suckers CLEAN. Cause you know what they grow those little suckers in right? I just found your channel and I can’t stop watching 😅, keep SLAYING IT! XOXO
Yeah. We know what they are grown in and it’s completely sterile
I’ve made cream of mushroom soup, but it’s never been this complicated. It looks really yummy.
Jamie I have been making this recipe for years; over time I have found that I prefer my mushrooms cut in quarters or eights....giving a different mouth feel that the traditional cut. I have also made a variation where I used potatoes as a stock/thickener to make a change from lovely roux base....thanks for your vlog😋
I enjoy how much you toss those pots around like they are corelle plates
Jamie unlike you this was the very first recipe I ever made from mastering the art of French cooking. I was stunned at how complicated it was to make what I thought would be as simple cream of mushroom. But after it was done I was delighted at my accomplishment and how amazingly well it tasted. It made me want to make several more child's recipes. Which I did but not nearly where you have gone and I'm jealous and happy to be a subscriber of your channel.
Also by the way even though I realize you've had a gazillion more recent videos and I'm responding here I hope you see this. You know America has crap competition cooking shows Britain and some others have better. Jamie you are ready to enter a competition cooking show. Please do it would be awesome.
I agree 100% about washing mushrooms. I've been cooking a LONG TIME!!!
Thank you for sharing Julia Childs recipes.
I have been binge watching you channel for the past 6 months. I have yet to have gotten bored. Thank you so much for taking the time to be making these videos and thanks for being awesome. Also, always wash the mushrooms. 😂😂
Gorgeous soup! Looks delicious. Cream of mushroom is one of my favorites. This is going on the list to make!
Bravo! Yes about washing mushrooms… ok to wash. But dry and use immediately 😊
I'm definitely on Team Wash the Mushrooms!
Soup for you!
And I would love to see an outtake vid sometime.
This is the first Julia Child recipe i’ve ever made and omg so good! Makes me forget that I’m lactose intolerant. Really appreciate your videos as they provide a great visual aid.
OMG My mind is blown, thank you... I hate not washing my mushrooms. If Julia did it, I can do it!
Julia was an great cook and you are too. keep it up man
I ALWAYS WASH MY MUSHROOMS!!!!
Great videos by the way!!!
I made this soup according to the directions, and it was the best mushroom soup I have ever had! My friends absolutely loved it
I love mushroom soup and will give this a go!
Great... Love the informal approach, combined with Julia's demystification of French cuisine.
I agree with you. I've always washed mushrooms, and I love that you're having none of it! 😊
I did it 😎 it’s definitely the best mushrooms soup I ve ever tried! Thank u ❤️
back again for my yearly mushroom soup from (@ANTI-CHEF apparently you sir!) - just realized that I was here this time last year...once again, have a great prosperous new year - until next year, be safe and take care!
I was making this today just using my knowledge of how to make soups and decided to check your recipe because I remember how much you liked it. They way I was going to make it is pretty much exactly how you (Julia) did it except for the egg yolks. So I'm glad I checked in because I really want to do that. I'll be it adds a whole different level of richness to this dish.
I watched this last night and absolutely had to make it today. We just finished dinner and it was amazing! Definitely worth the effort and is the "gold standard" by which any other cream of mushroom soups will be judged. BTW, I've always rinsed my mushrooms. Never had any issues doing so.
You inspired me, thank you! Just made this soup and it's everything you described. After watching through several of your other videos, this felt like one of Julia's "simpler" recipes. You helped me get over that hurdle (and fear haha) with this video.
Here’s the deal on mushrooms. 🍄Back in Julia’s heyday, mushrooms were grown in sandy soil - hence her advisory to wash to remove sand. Today ‘shrooms are cultivated in sterilized, sand-free peat moss which is only used once - thus dispensing with the necessity of washing cultivated mushrooms. Those preferring to avoid eating sterilized peat can wash them with no detriment other than potential darkening of the outer skin. If you’re like me and don’t plan to eat them raw, such discoloration is inconsequential because they darken with cooking anyway.
Fungi such as morels must ALWAYS be thoroughly cleaned prior to consumption because they’re not yet cultivated en masse and harbor dirt and insects. Obviously the same rules applies to wild mushrooms. Also, the fins of Portobello can be quite bitter - and the best way to remove stray bits of the underside is to give them the plunge after scooping them.🍄
HOWEVER: If you intend to store your mushrooms prior to consumption, do not wash them as the moisture will promote spoilage. The price of mushrooms and the speed of spoilage has given rise to this blanket advisory to refrain from washing commercial mushrooms, which has been blown completely out of proportion.
In case y'all are wondering.... THIS soup is what you use when you make green bean casserole (thickened with corn starch, of course), and THEN it is a delicious dish!
I love these videos so so much! You deserve so many more watchers!
I use to watch Julia cook. She was quite entertaining while she cooked but I LOVE this guy!!!
On America's Test Kitchen, in one episode, Lam not only washed the mushrooms, she soaked them purposefully to have them absorb all of the water that they would absorb. Then she sauteed them without oil until they were fully dry then they do not absorb oil --- I have been using this method for mushrooms ever since --- the mushroom flavor is much more intense.
So, I love this soup, and now I feel safe attempting to make it! This recipe has a lot less cream than I thought it would:) Tks!
8:14 love it! LOL Me too. That soup looks delicious! Thanks for sharing, and I love your easy going style. Thumbs up!
Thanks for this.. I’ve made it vegan and gluten free no matter how you slice it. It is delicious. Thanks for teaching it.
I love that you wash your mushrooms!
Jamie! You’re a “fun guy” to watch!
Jamie, you are the sweetest chef. Thanks for sharing your adventures with me 🥰🥰
I love a soup and this looks so good. Will definitely make it 😋 🍲
I have got to make this recipe,looks delicious!
Nice job...that even looked lucious! Enjoy your videos so much...in addition to being incredibly entertaining, I always find myself wishing I were there to sample the final product. Guess I'll have to give them a whirl myself...lol. Thanks.
I’m all in on being there for the final dish. We could be the volunteer bowl throwers
I'm stoned and the mushroom chopping sequence was so satisfying.
I made this this afternoon with home made Turkey stock . Great recipe
Beautiful job, bub 👌
I just love this series, because you and Julia I have started cooking again. Keep these awesome videos coming.
Thank you. I only had homemade mushroom soup once, and I thought I was in food heaven. So grateful to learn it from you.
God, that soup looked magnificent.
Definitely going to try this but with some plant-based milk and veggie stock as I have a family history of cancer and need to avoid all the estrogen in dairy and heavy metals in animal broths--thanks for posting
My favorite dish! Thanks 😊
I just love watching your videos.
You made me want to make this soup!
That looks delicious.
Dude, I continue watching you on this video and you are so funny!!!
Making it tonight!
Good enough for Julia good enough for Jamie.
This looks so delicious!
A hard boiled egg wire slicer might make that mushroom cutting easier in the future, use it for my salad preps :)
Oh i bet this would be fabulous with some dried porcini mushrooms steeped in the stock instead of or in addition to the stems!
I really don't understand how anyone wouldn't want to wash any vegetable they will cook. Thank you for sharing.
JULIA, CHILD THE PIONEER OF THE BEST CHEFS! 🐯🐯🐯👑👑👑🏆🏆🏆
I have to do this now! great episode :)
you've had 4 months to make this recipe...
so how did they turn out?
scale of 1 to 10.
Don't tell me you *didn't* make this soup! Please! don't say that.
how dare you say you were going to make this...and 4 whole months later you didn't make it! Constanza!
TELL ME! good soup??? I need to know.
@@TheSanityMachine33 hahaha in fact I did it! 8/10 the soup serie is my fav, I did also the vichyssoise and soup au pistou ❤️
Yes! This is another recipe I tried from JC’s book. I love mushrooms and this was delicious. I like your choice of mushrooms too! Thank you!
Yum!
I wash mine in a sieve (don't use a fine mesh strainer) with a bowl. Fill the bowl up with water and quickly immerse the mushrooms and swoosh it around with your hands to remove the grit. Lift the sieve from the dirty water and shake off excess water.
I saw a video recently about washed vs unwashed mushrooms, and mushrooms that are rinsed in water vs those that are wiped with a damp cloth allegedly have a much rubbier texture due to water absorbtion. You do you. Love the videos. For what it's worth, I'd recommend doing a myth busters video where you rinse a few, wipe a few, and see if there's a demonstrable difference in the final dish.
ATK, Alton Brown, and most importnatly Kenji Lopez-Alt (the Food Lab) are all in favor of washing mushrooms if needed - and with the scientific testing to back it up.
So sure, you do you, but the Mythbusters approach has been done and done again.
I just made this.
OMG. Fabulous. Would’ve been even better with a homemade broth, still really tasty!
Thanks for this video. I love cream of mushroom soup but decided long ago that the canned stuff has too much stuff I don't want added to it. I'd especially like to try this with wild-harvested maitake mushrooms (aka hen of the woods) if I can ever find some again.
Also loved how the mushrooms kept trying to make a break for it. 😆
Food-gitives
@@ejrunyonsbridgetostory355
Owwwww!🤣🤣🤣
Good one.
Maybe one of my top three favorite recipes in those entire two volumes. I’ve cooked it more times than I can count.
I have always just rubbed mine under running water. Works for me. : )
Oh! I’m trying this tomorrow
Excellent work A+
I used to be one of those zealots who called people out for washing mushrooms. But then I went to cooking school in France and worked in a restaurant in Paris and they always wash mushrooms. So now I always wash mushrooms. I think it’s all about being efficient with time. If you want to spend 20 mins carefully cleaning each mushroom with a cloth, knock yourself out. Id rather spend that time cooking and eating.
Mushrooms that have been wild harvested (hunted) in France should indeed be washed. Mushrooms common to America are grown in sterile peat environments. js
@@deborahanne2700 do you like eating dirt? chemicals? manure?
@@deborahanne2700 do you wash your hands? do you wash your vegetables?
You are best in cutting man...wowwww
Yes!!!!!
Jacques Pepin also says to wash mushrooms the same way in his videos. I go with them over the TH-cam commenters.
Thank you for washing your mushrooms!!!!!! I'm tired of being scolded about it.
I love your show, and I'm so happy you don't shy away from the Anti-Mushroom-washing zealots. It's a weird affectation, and kind of gross, too, if we're being honest. I've been home cooking for over 20 years, and when I tried one of those mushroom scrubbers for awhile some years back, I noticed NO difference in how they cooked, other than the extra inconvenience. So THANK YOU for that.
Most classically trained chef's were told to brush mushrooms clean, however 5he latest science is Washing is OK as not enough water is absorbed to hinder caramelisation, the only issue is not to wash them before storing them as they will go off quicker. Also use the stems! That's all good flavour.
Go forth and wash those mushrooms! Thanks to Julia I now always wash my mushrooms and find they cook better - not sure the sorcery behind that fact, but don't care, it works, they are delicious and I will forevermore wash the shrooms 🍄👍🏼🍄😄🍄
Sub a little wine for the lemon and definitely use fancier shrooms. I also use an emersion blender to do away with the strainer.
Jacques Pépin, “wash mushrooms, but use immediately” and Alton Brown did tests for how much water is absorbed, which was about none - only issue i’ve seen is they gets slimy if washed and reserved
I ❤️ your cookware.
Whenever I cook mushrooms, I first put them in a pan with some salt and a tiny bit of water. Once the water is mostly gone I then add either butter or oil. They always end up perfect, not rubbery at all.
That soup tastes so good with marbled rye no seeds.