+Dark Arrow true i still remember his recipe on steak and he was all like you dont even need to put oil in the pan even though he went crazy on putting a ton of oil on the steak xD
+ZooZoo Bunny it is healthy, true, but only with most of the food. Sometime with some special food, it creats chemical problem . I'm not sure what they are, though. And Olive Oil tends to be more expensive than normal oil. I cook almost every thing with olive oil though XD
Well someone needs to write down the ingredients and looks like that someone is me: - Mushrooms (button) - Olive oil (for the pan) - Seasoning (Salt and pepper) - Shallots - White wine vinegar - Olive oil (for the vinaigrette) - Fresh Tarragon Simple description: Heat the pan. Throw on some olive oil. When it has just started smoking, throw in the mushrooms (sauté them). Throw in some roughly cut shallots. Add white vinegar from the outside. Give it all a nice gloss and then add some olive oil. Finally move it to a dish and add fresh tarragon.
My guess is that in order for Ramsay to not completely flip out in the kitchen the camera man is sitting across the room while filming with a sniper lens on his camera :P
"Sunday lunch should be stress free." "Prepare 4 days in advance." I don't even know what I'm going to eat for Sunday on Sunday, let alone Thursday, Ramsay.
@ 0:39, there's a collander on the chopping block. @ 0:54, the chopping block is empty. @ 1:00 the chopping block is clear. @ 1:09, there are shallots, a bowl, and a knife on the chopping block. @ 1:24, the chopping block is clear again. @ 1:37, the bowl is cleared from the chopping block. All the while, the audio is not interrupted. I noticed that because I was curious if the cooking is in real time, especially the time taken to prep the shallots. I plan to prep them ahead of time. Nice editing !
+Morgrim X Of course they edited it. There's downtime while the mushrooms cook for him to prepare the next item. I suppose the editors only wanted the cooking action and not the cleaning. Gordon's pretty quick so can do all of this in sequence.
Made this tonight and they didnt make it till morning ! Although I'm sure if they had they would be even more brilliant. So good. I only had a handful of shrooms so thats why they didnt make it. Just an FYI , this really spatters quite a bit so be warned!
I just made this recipe, absolute best mushrooms I've ever made. I didn't have white wine vinegar, so I subbed a bit of regular white vinegar and it still brought out the subtle sweetness. Thank you Gordon!
Stupid question: When you prepare the mushrooms ahead of time do you store them in the fridge or leave them outside? Cover with plastic? I wouldn't think it would need refrigeration but my hunch is to cover it. Any advice?
I have the cooking skills of a growth-stunted chimpanzee, so of course I decided to try this recipe out. Nowhere in the universe have I found any kind of "button" mushrooms. The grocery stores near me sell "baby portabella" mushrooms and "small white mushrooms" Either were about twice the size of what I'd consider a button mushroom. This immediately led to some problems. The oil seemed to vaporize before any of the mushrooms were finished cooking. (I also didn't buy 7.3 x 10^8 mushrooms, so the mushrooms weren't all crowding the pan like Ramsay's were.) Then I went to add the vinegar around the edges of the pan just like Gordon suggested. Dear god I was not prepared for the smell. As I write this I'm desperately attempting to vent the smell of white wine vinegar from my (now condemned) apartment. But hey, it actually tasted surprisingly great!
Didn't know chanterelle was considered "fancy" in Britain. Here (Sweden) it's one of the most common ones along with yellowfoot and black trumpet. It grows practically everywhere in autumn.
Since they are very difficult to cultivate, highly seasonal, go bad quickly and you either have to gather them yourself or pay quite a bit for the mediocre ones found at shops and markets, it makes sense to call them fancy. Sweden is blessed with extensive, particularly well suited forests for gathering mushrooms. Enjoy it!
Count yourself very lucky! Here in the US, they can cost between $10 to $15 USD per pound (450g). They have a really wonderful flavor...wish they were more affordable.
Yeah because they're generally imported in this country. You guys are very lucky over there! Though I have to say, despite what people think about the food here, we're lucky to be so heavily influenced by European cuisine so that all respectable restaurants care very much for quality and use European techniques for cooking :) Enjoy your mushrooms!!
I think Ramsay should concentrate on football instead of making cooking videos. He is a very important player for Arsenal and should not get distracted on this crucial time of the season.
Yes, this might look a little high in oil and fat, but keep in mind you're not going to eat this everyday, maybe once, twice a month, its nice to indulge once in a while.
Just made this, although i added garlic and instead of tarragon i used a little bit of parsley. Very good dish with rustic bread, and the vinegar flavour wasn't as strong as i expected which was even better. Thanks Gordon, you make cooking worth
Couldn't stop drooling throughout. He might be a culinary ubergod, but his posts are always simple and easy to follow. Only problem is I would be so tempted to whack the whole lot on toast straight away!!!!
Made it with what i had. Added some salt in the beginning, used yellow onion, red wine vinegar, and parsley at the end. Didn't add the extra oil at the end. Still came out extremely well! Simple, fast, and even those who don't like mushrooms can handle it.
No one cleans the knife off after sharpening it. If you take a white paper towel and wipe it off you'll see all the shavings that you would have other wise eaten.
