Thank you so much for this video. I just cooked baby Bella mushrooms using your method and it is better than ANY mushroom I EVER ordered. It turned out so good that my husband ate all the mushrooms before finishing his steak! I will continue to use this technique. Thank again
Yes, that is EXACTLY how I always cook mushrooms too! That's all they need, that way, you can actually taste the super delicious flavor of the mushrooms! I wasn't sure if anyone else actually cooked them this way, and then I saw your comment, great!
Saw this video and was able to cook this in just a few minutes. I was lucky to have all the ingredients 😊 (all my failed attempts of making fried rice). Thankfully this worked out amazingly.
I've done the old standard method with red wine, but this is simple and tastes better! I used butter instead of cooking oil. The oyster sauce is the bomb...great flavor and complements the rib roast. Thanks for the video...
I used cremini mushrooms and they came out amazing. I was tempted to sprinkle on a little salt but I’m glad I didn’t. The added ingredients created the perfect seasoning. I will be making these again and again. Thank you!
You don't need to add salt if you use soy sauce. The oyster sauce gives it that "chinese food" flavor. Personally, I never use anything but butter, salt, and pepper, then saute them until brownish, take them off the heat, and squeeze some lime juice over them. Makes a perfect vegetable to go with your meal, that is if you can avoid the temptation to eat all the mushrooms at once. Lol
I never used anything but white until a buddy suggested I try cremini mushrooms. What a difference wow. The creminis have a nice nutty flavor white mushrooms are just meh by comparison. I only use cremini now no more whites for me..
I love this recipe. I never knew what to do with all the water they produce. Easy - Peasy. This is now my go to method for this type of mushroom. Thanks!
Ive tried this recipe a couple of days ago and im stoked i pressed on this video cause now when i cook burgers or slabs of steaks for my mom and brother they think im a great cook! Although i take a compliment when its given.. all the credit goes to you!! Thank you for recipe ma’am
First time cooking mushrooms !, I was afraid that it’d come out bad considering my skill level but these were easy and yummy !, thanks for the recipe ! :)
Delicious!! and I learned a valuable skill in the process. Amazing watching all that water come out of the mushrooms and left with a delicious mushroom with a perfect texture. Thank you.
Great recipe, thanks for the videos. What I learned preparing mushrooms for a decade is that people (guests!) normally will enjoy the most when there's just fresh mushrooms well prepared with nothing added, just a little bit of butter maybe, but when you star adding stuff they'll like it first time they eat and that's about it. The simpler the better, get the doneness right and that's just that...
Off topic, i love cast iron pans, lol. You know how to season them very well which causes the water to be removed from mushrooms, peppers etc. I also season mine cast iron before cooking with a wipe down of real fat, pig, bear, beef, chicken depending on what I have. I have never tried your method but will now, thank you!
Fyi guys. I started doih this recipe when i realized i was out of soy sauce. So, i used worchester sauce and it came out really really good. So there you have it. Worchester sauce as replacement. Thanks for the recipe it was delicious
I do the same thing, I improvise too when I run out of ingredients sometimes :). I'm glad you liked the recipe, thank you for watching the video and trying the recipe.
YES, you did it right. First steam off the water from the mushrooms, THEN saute them. I also like the idea of the soy/mushroom sauce to add flavor. Great job overall.....
Nice to see that you got yourself a cooking channel after cooking with Mike outdoors through the years. I camp too BTW. Yeah, love mushrooms of all types but after seeing your no oil or butter results I learnt something new. thx. Even though different topics, when you talk, the two sounds the same haha ( manner ). OK enough rambling C U and Mike always.
I would love to, Josie, but I returned to China in 1992 as a Canadian like yourself and then started a family here. Keep up, disregarding, watch all your vids n Mike's too. Bye
The mushrooms I used shrunk to little pieces. Also, I was told to cover them to allow them to soften. I love sauteed mushrooms but need to keep it simple because I don't know how to cook and I'm just learning.
To save time and cut the mushrooms all the same width so they cook evenly cut them with an egg slicer. I was a single father with two children who loved sauted mushrooms and I hated cutting the amount they liked to eat. The mushrooms have to be fresh as they toughen up too much when you leave them in the fridge for a few days.
Thank you Ms. Betty for watching and commenting, I appreciate it. The same trick I use when freezing chanterelles mushrooms. The only thing is I discard the water to eliminate the strong woody taste of the chanterelles. I find it too strong.
It's not a trick but a little disadvantage. If you cook them with some oil right from the beginning they will brown faster. Oil is put into a pan for giving the heat to the content of the pan faster and more evenly. The water in the mushrooms will get lost anyway.
