I’ve never been worried about mushrooms absorbing water. If you time cooking them right, you can cook most kinds of mushrooms as long as you want. Because they’re made of chitin they’re really hard to overcook, and the water will be gone. For this recipe I’d cook the mushrooms first, then do the sauce. And I’d wash the mushrooms extremely thoroughly without worrying about water getting in. The sauce does look delicious so I’ll definitely try this soon!
Using too much oil and too early will make mushrooms very, very heavy with the oil. Lusas Sin now has one boil the mushrooms then drain/cook off water then add the oil based sauce. He method will steam the mushrooms in thier own vapor in a crowded pan. I have to try the simple sauce. We have an Asian mark half a block away!
I've never been worried about eating un-rinsed mushrooms. Washing them ruins the texture and dilutes the flavors and should be avoided if possible. At least in the US, store bought mushrooms are practically all grown indoors in sterile medium. Anything you see on them is just growing medium, and that's totally safe to eat, though you might want to brush it off, or maybe dab off with a moist rag if need be, since it can be gritty. All food safety research says it's fine to not rinse them. If you're eating wild mushrooms, a quick rinse is recommended, unless you picked them yourself and know they grew in a safe place.
@@kindabluejazz I promise, if you have confidence in what you're doing, no amount of washing can ruin a mushroom. They don't take on infinite water and their chitinous protein structure means they're very very difficult to overcook. I've never heard of anyone who actually TRIED cooking washed mushrooms and ruined them, most folks just don't think about it and accept the completely false wisdom that mushrooms are sponges and if they touch water they're ruined. Thinking about it for even a minute, that's ridiculous.
@@azraphon Just look at the difference between canned mushrooms packed in water and fresh ones. The texture changes dramatically. It doesn't matter much if you're making soup, but if you're doing stir fry, that adds a ton of liquid that needs to be boiled out and are practically impossible to impart wok-hei, or heaven forbid, eating them raw in a salad, uh yeah, big difference.
Good Day Mandy, Agreed, my favorite mushroom 🍄 too. I like them simply sauteed in butter until they start to get brown and slightly crispy, then a pinch of salt and a bit of Tarragon. MMM MMM MMM. Have a Blessed and Happy Thanksgiving ✝️
Great recipe, Mandy. My hubby just grow some Blue Oyster mushrooms for the first time. Honestly, I’ve never cooked or eaten anything but store bought type. These were simply delicious. Thanks for the video and for sharing your recipe.
Start with mushroom butter but don't tell her it's mushroom until she's tried it and (hopefully) liked it That was my first stepping stone to forcing myself past my adversion to mushrooms lol, I finally eat them no problem now and love them
How unfortunate. I love mushrooms. Has your wife tried them and just not care for the different types? Or is it one of those things that we all do and say we don’t like something because we really believe we won’t like it? With my husband and kids when they were small, I would tell them if you just try one single bite, and you absolutely hate it, then you never have to eat it again. Of course, for the kids. I had to tell them they cannot pretend like they hated it. L O L! Anyway, maybe the one bite try might work with your wife. My husband came to like some new food items this way. Even surprised himself. Good luck! This quick recipe looks pretty tasty!
@@RandyStoker1964Oh she doesn’t like them along with onions ( but she likes onion rings). Big aversion to both. So hard to cook for. Sometimes I’ll sneak em in if small enough.
👍👍👍👍👍👍 Hi Mandy. Great presentation. The " Top" ( lightweight sweater / blouse ? ) you were wearing looked great on you. The quick dish , looked delicious. Thank you ...Michigan
Hi Mandy! Do you have a recipe with Lion's Mane (Hou Tou Gu)? It is one of my favorite mushrooms and for vegetarians, it is one of the best substitutes for meat, if not THE best.
This looks tasty. A side of stir fried book Choi and a bowl of sticky or sushi rice and it’s a quick and healthy dinner. Waiting for payday to go get oyster mushrooms from the market. My New Year’s resolution is to eat less meat. Not vegetarian, but reducing the total amount. I’d like to limit meat to once or twice a week. Hubby prefers once or twice a day.
Funny ... I live in eastern Europe and I got oyster sous and soy sous, but turned out I do not have garlic at home :o Used onions and it turned out to be good anyway. Been thinking of adding ginger, but ... next time :D.
I find usually that the Oil you use makes a big difference in certain culinary situation's, i was wondering, when it came to the Oil they just refer to it as "Cooking Oil" could you be more specific?
I have a friend who's a Chinese Canadian chef and we do a collaboration every year during lunar New Year / Black History month. We've done everything from stir fry collard greens to Chinese fried chicken to an interesting twist on catfish. So yes, it can be done!
Very strange to wash mushrooms in water, in France all professional cooks will tell you not to do it... We remove the stems and brush the mushrooms dry! On the other hand, you have to cook them well, especially shiitake, because raw, lot of mushrooms contain toxins which disappear when you cook them (10-15 minutes) Otherwise, indeed, very easy to cook and vary. Thank you for all your recipes!
