Mushroom cell walls are made of chitin, a chemical that is also found in insect shells. Because of the chitin, fungi can't be overcooked, the chitin doesn't wilt like plant cell walls, and doesn't get tough like muscle fiber
I tried your method. Sooo good! I used to spend ages cookinh oyster mushrooms, adding oil AND water! Today I didnt add anything apart from sesame oil at the end like you did, plus seasoning. Sooo good
I've always heard never to salt mushrooms before cooking because it makes the water in the mushrooms come out to quickly. Did you use a wok or just a regular pan?
This was one of the first things my dad taught me when learning how to cook. Him and my mom used to have a cabin in the woods where they’d forage for mushrooms every weekend so they knew how to cook mushrooms. Always dry sautéed on a hot skillet and then finish them off with a bit of butter (and any additional spices) for flavoring. Perfect every time!
@@kandiaru3035 you want to take off any dirt, but be careful using water because the mushrooms absorb it. If you do use water, pat them dry right after.
@@kandiaru3035they shouldn’t really have much dirt on them unless it’s on the bottom where you picked it but a quick rinse should be fine just flick all that water off and put it on a paper towel right away
He's right about everything. Just want to add that eggplant acts almost exactly the same way - actually, even moreso - and it's a vegetable. Well, botanically speaking, it's a fruit. It's a vegetable from a culinary perspective. And yes, mushrooms are fungi, but they're culinarily vegetables.
The water will create a bunch of steam which speeds up the process of the mushrooms shedding their own water. This results in a richer mushroom with a meatier flavor. If you plan to sear them with oil, you need way less, so long as you’ve waited until all of the water has been evaporated. They also won’t be nearly as oily. It’s my personal favorite way to make mushrooms.
Ok, I watched another video where a guy said you have to add a couple tablespoons water to get the mushrooms to start releasing their moisture. After you cook all the moisture out then you can add a little oil and butter to brown them. I tried it and it was delicious. Now I gotta try this method.
I absolutely love mushrooms. 💖 It's so hard to find fresh oyster mushrooms in stores in Michigan, USA and when we do, they are so overpriced. 😭 I'm going to start buying them though. Thank you for sharing! 💕🙌
Fun fact: fungi and animals are closer on the evolutionary scale the fungi and plants. Fungi are basically animal plants that absolutely LOVE and vehemently DETEST both other kingdoms!!! Don't treat Fungi like anything other than Fungi!
THANK YOU SOME ONE GETS IT. Mushrooms/fungi are their own type of orginisam. It's in between an animal and a plant. Thus they need to be prepared differently- Like you wouldn't sautee spinach the same way you sautee a steak or pork. ALSO HIS WOK TECHNIC IS KILLING ME ITS SO GOOD. (And also oyster mushrooms have suchhh a nice salty sea flavor which gives them the name "oyster mushrooms" because you know, they taste like oysters. It's a great replacement for fish or a fishy flavor in vegan or vegetarian dishes. They're also super fun to grow year round! ^^)
After about 5 seconds of seeing it, I knew he was leaving that little piece on the wok on purpose to incite people like me to comment about it 😂 good shit, mate you got it
I had a large leftover Portobello mushroom that I didn’t want to go to waste so I sliced it up and cooked it in a dry pan with just a tiny bit of garlic powder and onion salt and it was one of the best mushrooms I’ve ever had. Mushrooms don’t need much added to them if you cook them right
The way I do mushrooms (in a steak sandwich recipe) is I cook onions a bit first, with a bit of oil, and once they turn translucent I clear a spot in the pan and toss the mushrooms in. Wait a bit, until the mushrooms start to gain color, then mix the unions back in and cook it until it has about half volume. Then add meat and let it basically steam/boil in mushroom/onion juice
Yeah especially in Malaysia we always deep fry oyster mushrooms that were marinated & coated in spicy batter. I guess the Japanese also deep fry their mushrooms coated with tempura batter? Yes, deep fried mushrooms are very oily & get very soggy if let to eat while it’s already cold. But damn delicious, savoury & juicy while it’s hot.
@@Codyno it's a shame but around the time I commented, I had already switched my protein to a mushroom based sausage to cut produce costs and time. smh but your reply was the reminder I needed to try sautéing them dry in the wok! lol thanks
Thats why so many people say they don't like mushrooms...because people cook them wrong and think mushrooms can only be slimey. (Also, get that salt in right at the start....will help draw that moisture out)
@@jonkung I've always been concerned how, this type of cooking or cuisine, literally burns off the Mfg Coating on a new skillet /wok to get it to the stage for stir frying... I mean in your clip, I can see a portion of your pan appearing to have peeled off...?!? A coating by the Mfg. is there for a reason & is all chemical. Not just stainless steel, yes? Thx
@@starrynight3363 no, they're carbon steel, although you can get stainless steel woks. Any coating that's applied is to prevent rust on the carbon steel. Any new wok should be washed, then immediately seasoned. His wok is already seasoned and there is no coating peeling off. You may see the oil shimmering as he puts it in, but that's it.
It's the perfect technique to cook all mushrooms. I have been doing this for over 30 years. You can add your desired liquid for the last 5 minutes of cooking.
Gordon Crazy says,wipe your mushrooms. BTW,it grows in poop.Wash it dry it ,hot pan, till it releases moisture. Oil,garlic. .. herbs of your likeness. Enjoy
One of my favorite memories was when I grew my own oyster mushrooms, I cooked them with eggs. I can't even remember everything I did and what the recipe was. But afterwards I ate them with tea. And then drank beer appreciating how awesome mushrooms are.
thank you for this, I've been trying to get into mushrooms because I love growing them but only my family is able to eat them. now hopefully I can find ways to eat them myself
I love to reduce them in a little water until it's pretty much all gone than adding them to my vegetables in a stir fry. By letting them absorb water first it creates a mushroom broth that get absorbed back in and brings out the mushroom flavor more and prevents them from soaking up the oil later and maintains moisture.
I also like using tamari with some garlic and onion powder to create a more meaty/umami flavor when I'm making a stir fry. Especially with tofu and pineapple
Yap, absolutely legit, mushrooms do release their own water & I have always found better result when I fry them in there own water & then add soya/oil to quickly sear them.
Ok but, I love mushrooms that have soaked up what feels like their weight in rendered pork fat 😊I don’t care how bad they are for me they’re a delicious once in a while treat.
What about cleaning them? Do you give them a rinse before cooking or just brush them? And what about trimming the stems? I've seen some people not eat the stem and save them for veg stock. Thoughts on prep?
My mom told me that if I want to cook mushrooms, it goes BEFORE the oil. Always. You want the moisture escapes from the mushroom first, so it retains bits of its crunchiness and coats them with oil. If oil comes to contact first, it will lock the moisture in the shroom and leave it a sad, smelly, and soggy mushroom. I tried and no longer disappointed in mushrooms. Ya don't hate veggies, you just don't cook em right
Lol, they’re like 10-50x more expensive than things like eggs, bread, chicken, pasta, etc in terms of cost per calorie. They’re also not very cheap comparatively by volume. You couldn’t be more wrong and you know nothing apparently
@@AnEnemyAnemone1 Just because they aren’t cheaper then those thing doesn’t mean they ain’t cheap. They are just good in dishes why does cost per calorie matter?I stop trying to prove people wrong in a comment section when there’s nothing to be proven.
@@GiveYaADoin I'll basically just repeat myself with slightly different wording since you didn't comprehend anything. They aren't cheap by any metric. Not only are they not cheap, they're extremely expensive by metrics that actually matter, like cost/calorie or cost relative to nutritional value. They're not cheap in terms of cost per volume or satiation. To say they are "cheap af" is just objectively wrong on every level. I do agree with OP though that they are underrated and taste good (when prepared well)! By the way, I found your comment "just because they aren't cheaper than [things that are considered cheap] doesn't mean they ain't cheap" extremely funny, but equally sad that someone can be that mentally vacant while putting words together. That makes it by definition, not cheap (relative to food in general). Cheap is a relative term. The only way for that to make sense is if you're saying they're cheap relative to your income, in which case potentially everything could be considered cheap, making the statement meaningless anyways.
@@AnEnemyAnemone1 you listed like 3 of the cheapest things, They aren't cheap relative to those things, but they would not be considered expensive at all compared to 10s of thousands of foods other than eggs, bread, rice, pasta or chicken.
I’ve been cooking my mushrooms dry for years, not sure how or why I started doing it, but everyone raves about them. I just add a pinch of salt/pepper and some butter at the end.
I usually cook them in a thin layer of water and then keep cooking them until they re absorb that liquid, and then quickly sear at a high heat with oil and soy
Capture the shroom juice released during cooking process to add umami flavor to soups/sauces/etc later. I often use a cast iron weight (or pan) on top to help press shroom juice out to capture and sear more evenly.
This. Mushroom risotto is one of my faves to make, and it typically calls for beef and/or veggie stock. However saving the mushroom stock and adding that in to the rice at the end brings the dish to perfection
It’s important to cook mushrooms at high temp because you must break down the mycotoxin. Almost all mushrooms have at least some toxin, the deadly ones like “death cap” just have much more. Over time expose to minute amounts of mycotoxin is known to cause neurological damage in all mammals.
Put fresh mushrooms in a small skillet, low heat and shortly, they will beging to squeak because of the moisture evaporating. They're called, squeaking musrooms. When they stop, they are at the height of flavor.
