I LOVE this method to cook mushrooms 😊 I did it to make gyros 🥙 for my parents when they visited and they can’t stop talking about how good they were ❤ Thank you!
Both you and Frankie have a very calming effect in the kitchen. Not only will I strive to mimic that, but I aim to make some of your delicious plant-based recipes. I hope to be as chill a chef as you some day! Thanks for sharing and helping the planet 🌎🐸🐾🤗
I think I have to stop watching your Videos. Everytime I watch a Video I become hungry and start cooking. I definitely gain weight since I found your Channel a few weeks ago😂 but my dogs are happy because I couldn't eat all by myself they got a little bit more food than normal
ha ha ha ha😂 yep, i have had the same thots, tho im not gaining weight, im just spending more money on food to cook up and i spend MUCH more time in the kitchen😂
Have you experimented with red lentil meat? We don't feed the boys soy so we have created lentil meat as an alternative that holds flavor very well. We have used it for burger patties, Ginger beef, orange chicken, burritos, breakfast sausage patties, cabbage rolls, Thai basil chicken and so on. We soak the lentils in hot water, blend with minimum water, bouillon, onion powder, garlic powder and poultry seasoning, then cook on the stove until thick, then form into patties or spread out on the baking sheet and bake at 325. It can be cooked less for a chewy softer texture or longer time that dries it completely out. Then, when you cook it in the pan, reconstitute with stock and poultry seasoning and cornstarch or tapioca (to crisp up a little for texture) or whatever seasoning you want for whatever purpose you want it for. An air fryer would really be useful and make it more versatile. But thought I'd share as you have the chef skills to perfect something like this. We love mushrooms but it's so expensive and lentils are a very economical protein alternative for us.
I just pressed some oyster mushrooms that other day, which completely changed their flavor. I just picked up some portabellas from the local mushroom farm in Landenberg, PA, so this recipe will be on the menu in the next day or so. Thanks again for another great recipe to try.
@@DerekSarnoChef Thank you for supporting the message that all animals deserve kindness and that there are many other alternatives to create delicious food without the cruelty inflicted on innocent and beautiful animals. Thank you for spreading love and compassion thank you for standing strong for your beliefs in making the world a better place
Thank you for this as always! You’ve made the last half of my first year of being vegan so much fun and nutritious. Excited to see what you do in 2024! 🙌🏾♥️🙌🏾
I thought I disliked mushrooms too, but it turns out I wasn't cooking them for long enough. If you cook out all the moisture, they become nice and tender with a deep savoury flavour.
@@Ed_McArdle Same. I used to dislike mushrooms until a video like this one peaked my interest and I started cooking them myself. Turns out I LOVE mushrooms, I just didnt like the soggy, mushy ones someone else cooked for me.
I did that compression while frying with parasol mushrooms last fall, was really good and somehow more healthier than what we usually do with them, which is breading and pan frying. I have some giant oyster mushrooms I found in the woods at home right now, I'll try this with those!
hello derek , i am watching so many times a lot of vegan channels , but now i found the best , the one and only !!! many thanks from hamburg/germany , all the best for 2024 !!
I’m drooling! 🤤 Smoked tofu is my favorite! Sometimes I find it laced with sesame seeds! Yum! Hey Chef! Found that Browning stuff online. See it’s used in a Jamaican Black Christmas cake recipe. I’m working on veganizing it. It is ingredient intense! Taking out a second mortgage to finish the shopping list. 😉🤑 It will be my holiday gift to myself. Can’t wait for the challenge of making it. 🍒
Wow magic, Flambe' without alcohol! Nice touch! Wish I could chop mushrooms and garlic that fast! Once again, looks incredibly yummy! Maple syrup and Portobello mushrooms, who knew? Thanks for the inspiration. Love to Frankie!
Thanks for the tip on flattening the portobello! I adapted this to be even faster, I skip the tofu and chopped mushrooms and just grill a thick onion patty and jalapeños on a separate pan. So by the time the portobello is done I just slide the onion under, a slice of cheese on top and jalapeños on top of that. Mayo on bottom bun, BBQ sauce on the top. It takes less than 10 min and is so dang delicious.
Looks great, Derek. Finally, some mushrooms I can get locally. Woo-hoo! By the way, Canada is the largest producer of maple syrup in the world, way ahead of the USA.
hahaha i almost skipped over this video because the thumbnail looked like an overly gluttonous meaty breakfast sandwich, glad i stuck it out - great recipe
Finding anything other than cremini and portobello is impossible in Alaska. Have been using your technique on portobello mushrooms for a while now. Just right for a single serving.
Haven't watched all your video...yet But... Have you discovered that vegan smoked Chicory liquid/black pepper/turmeric marinated on oyster mushrooms...sliced, can give a fishy flavour and texture when you also add pulverised seaweed....you can make a kind of kedgeree...but you could use black salt(eggy flavour and smell) in tofu for egg part...lots of olive oil and fresh chopped parsley ...of course rice😁
I notice on most (if not all) of your videos that you stick everything in the oven after cooking it on the stove. What is it that you're getting from the oven that you couldn't get by finishing it on the stove?
Time and the finishing touch, I tend to finish most dishes off in the oven. Habit from the restaurant industry, prepare it 3/4 the way, take time to clean or when you want dinner later, then pop in the oven. Always has served me well.
@@DerekSarnoChef Thanks - I guessed it was a restaurant thing, but didn't know why you would continue cooking it instead of just keeping it warm enough until the rest of the meal was ready. I'm loving the videos. By far, my favorite vegan dishes.
It does @@DerekSarnoChef but gas I feel allows more control of the heat .. kind of on/off time of thing. I just love cooking 🌱 based recipes and find your channel, and what you do, a complete insperation; not to mention Frankie 🐶💚
I miss smoked tofu so much! I can’t get it where I live now. Even the health food stores give me the side eye when I ask to special order it. I’m jealous
Hi Derek! Thanks so much for posting such cool videos that inspire me to keep being my vegan self! My wife and I love watching you elevate vegan cooking. We can't wait to learn more from you. We wish you and Miss America well from the US!
A fantastic recipe, so savory and toothsome looking. Good for nippy weather. I am puzzled by the fact that 20 years ago, I could easily find smoked tofu here in the Detroit area, but no one, including Asian marts, carries it anymore. It's almost like it was recalled by the government or something. Bizarre. Thanks for posting; bonus points for that beautiful pupper!
That looks so yummy. I don’t have a stove to work with right now. I have a toaster oven that bakes and broils and air fries. I wouldn’t know how to make this with that though.
hi Derek, love your videos and I want to start giving a try on your crazy vegan receipts! would you please suggest me on which pans should I get? (specially those black two you almost always use)
That is one “fat “ sandwich! Love watching you cook man. I’ve learned a lot since subscribing to your channel. Thank you for sharing your “knowledge” Appreciate it Peace ✌️
This looks amazing Derek, thank you, I must try it, I love mushrooms but will use plain tofu (not a fan of anything smoked). Love seeing Frankie, she is such a lucky dog!! My husband wanted me to cook Lions mane so I did, he did eat it all but he said, it looked like meat and tasted like meat so .........maybe for meat eaters it would be good!
Although I'm not vegan, I've been making a lot of plant-based recipes lately when it's my turn to cook. I made this one tonight, and it was damn good. The only modification I made was to the tofu, which is usually too squishy for my liking. I did the thing where you drain it, press it, freeze it overnight, then drain it and press it again the next day. It adds a few more steps to the process, but gives the tofu a firmer texture.
I am not vegetarian but I will add some of your meals to my cooking. It really looks fantastic. I am usually concerned that vegetarian food will be blend and without the punch of meat/eggs/cheese but just by watching your meals I do not worry that much anymore :)
Heya! I love your videos and the dishes that you cook…I have a question for you…I am allergic to soy and am wondering what I could use to sub-out the tofu in your dishes. Of course, thank you ahead of time 💜🤗🍽️🎁
Love the vids. Im curious to know if you've ever used "Soy Curls" or if youve heard of them? I think they would work incredible in a lot of sandwich or recipes otherwise, and am curious as to the ways you would marinate and cook them. Would love to see this, thanks
I've heard of, eaten but never really use, prefer the shrooms or tofu, tempeh a plant based product here and there for what I'm usually making Thanks for watching.
