As I’m seeing this I’m eating shiitake mushrooms for the first time and let me tell you….the way they are naturally BUTTERY! They are melting in your mouth, buttery, soft but still in the core a little chewy, earthy flavor OMG ! I think I found my favorite mushroom 😭🔥
The love I have for mushrooms. I usually wash mine dani but I love mine with pho, omelet or by themselves sauted with onions and tomatoes. Great video as always
I’m working on eating healthier and reinforcing my thoughts with delicious looking, healthy options will help. Please keep the positive attitude and posting.
I sauted some yesterday and made an asian inspired bbq sauce. Let that cook down and coat them well. Put on toasted brioche bun and topped with curtido (talk about east meets west). Delicious!
I tried my first lion mane mushroom, that was interesting when you are t use to eating mushrooms in the first place. Also the farmers market had mushrooms that were like beef jerky. Really good
@@CleanandDeliciousDani I would love to try enoki mushrooms. They're usually only available at the Asian stores here in the US and those are the ones that a lot of people put in their ramen to make it fancy.
I love mushrooms. I FINALLY made your green beans and shrimp recipe a couple of Sundays ago. I didn’t have cayenne so used red pepper flakes instead and even added them to the shrimp. It was delicious. I usually sauté shrimp since they cook up so quickly. From now on I’ll take the extra few minutes to roast them.
@@CleanandDeliciousDani Yes, and I can swap out the green beans for different veggies. I never knew roasted shrimp tasted so good. I wish I could eat shrimp almost every day. Also, I made the chocolate cherry oatmeal muffins last Sunday for my breakfast all last week. I really enjoyed them. I get up for work really early and hate spending money eating food out, so they were perfect to grab and toss in the microwave to eat real quick.
Great video! These are my favorites and I eat a lot of mushrooms. They are so rich, it's hard to describe. I think the flavor gets better to me over time.
I recommend you try dry sauteeing (i.e., no oil or butter) until the liquid is released and cooked off. Then and only then do I add a lipid to finish it off. I do that for almost every type of mushroom--morels are the only exception I can think of--but shiitake in particular tend to cook better that way.
@@kreativeke210 it's simply cooking in a pan on medium heat without any type of oil. After a minute of cooking like this, most mushrooms will start releasing water. When that released water cooks off, before the mushrooms burn, you add butter or oil to finish the m off. That's a really good way to cook most types of mushrooms.
@@CleanandDeliciousDani we love mushrooms in my house and I take portobello mushroom grind it up to hamburger texture and add it to my hamburger so it's like half and half and it's really good and moist
I tried making them once, and i didn't take the stems off. They turned out real woody like, difficult to chew. I'm gonna try them again, thank you! :-)
I used this for the wild mushrooms we pick in labrador. Pretty flavorful. Don't ask what species we get here. Because I can't find any information on them. Red caps, white gills and stems is all I know.
I very much enjoyed the video and I have shitaki mushrooms in my pantry right now and I was wondering How to cook them And this recipe looks absolutely delicious so I'm definitely gonna cook up them
Hey Dani, lovely video, something I will definitely try! I was wondering if you could, in a future fall video, show us how to make a healthy pumpkin bread? I haven't had any pumpkin treats before and pumpkin bread is something I've always wanted to try.
You need to sand your cast iron bare with until it is smooth (use 80 to 240 grit). It should look shiny. Afterwards season it with oil and with time it will get seasoned. Fyi, I can cook sunny side up eggs without them sticking 😁
I would like to cook this recipe but do not have fresh shiitake mushrooms available. Only dried. Do you have any tips on how I can prepare it for this recipe?
The water that comes out of the mushroom helps that ..if you put too much oil then you will have oil and water mixed and it's hard to get the fried look
My shitake mushroom are in fridge now for a month and it's frozen my question is do u think I still can cook it or throw it coz it's been frozen a month now I'm afraid to cook it. I hope u can advise what to do.tia
Had to watch this and guess what? YOU STOLE my recipe! 🤨 😁 😉 The only difference is I add a sprinkle of tumeric and very light pepper sauce. But you're welcome.
This is some good shi*. Ake. Sorry, you know me, I see an easy bad joke opportunity and I have to take it. BTW, I've been off for almost 3 months but I'm baaack. Be sure to check out my latest! (only 60 sec)
