Trying Every Type Of Mushroom | The Big Guide | Epicurious
Join Chef Adrienne Cheatham for a deep dive into everything you’d ever need to know about cooking with mushrooms. What’s the best preparation for each variety? Which can swap in and out of recipes with ease? Chef Adrienne will break it all down, giving you the knowledge and confidence you need to be successful in all your mushroom endeavors.
Follow Chef Adrienne on Instagram at @chefadriennecheatham
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0:00 Introduction
1:06 Chapter 1 - The Big Three
1:44 White Button
3:23 Cremino
4:21 Portobello
7:19 Chapter 2 - Woody Mushrooms
7:40 Shiitake
8:59 Enoki
9:37 Maitake
13:43 Chapter 3 - Oysters, Trumpets, & Lion’s Mane, Oh My!
13:58 Oyster
16:14 Lion’s Mane
17:18 Reishi
18:09 King Trumpet
21:00 Chapter 4 - Specialty Mushrooms
21:24 Hedgehog
22:41 Chanterelle
23:15 Porcini
23:46 Morel
24:34 Black Truffle
Special thank you to Smallhold for providing mushroom grow kits for this episode. To check out their grow kits or purchase other mushrooms they grow head to www.smallhold.com/
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As someone once said: every mushroom is edible. Some of them, once in a life time
Other ones, "You do this for fun?"
That can be said for other things too Edited for spelling
lol
And some make you see God
@@scottvelez3154 wait what-
The most adorable host, for how excited she gets over fungus
I was going to say hot but adorable works too.
I'm only here for the shiitake mushroom in the thumbnail
@@btvgod8206 same
Fungus is life
amogus
As a medical herbalist and someone who specializes in mushrooms, I can say that yes, some mushrooms can be eaten raw, but people are highly encouraged to cook all mushrooms, as there are constituents in raw mushrooms which are particularly difficult for the kidneys to process, and anyone with kidney problems should NEVER eat raw mushrooms. I once had a student who ate a good many raw chanterelles which they bought from a grocery store, and needed to go to the hospital due to the digestive discomfort they were experiencing... and discomfort is putting it lightly.
P.S... besides that, this episode was AMAZING! and I will be sharing it with my students. Love your joy!
I love how it says "Pilz" on the beer which is mushroom in German. Very fitting
☝️☝️wanna get any psychedelics products, shrooms, DMT, Candy bars, LSD 💊🍄💊
I'm sure that was done purposely and they wanted someone to notice. 🤓
In reality, the type of beer is called "Pils", named after the city of Pilsen in the Czech Republic. I am almost 100% sure, that they just misspelled it as "Pilz" as the words sound the same, when spoken out ^^
@@Jonas-jq9qo Well... there goes my brilliant theory. 🤓
I live in Germany and confirm what Jonas-jq9qo said. The label "Pilz" is probably intentionally misspelled for the Ameican market and should be written "Pils" and is short for "Pilsner" which, in turn, is a nod to the Czech Town of Pilsen. Germans would never confuse a Pils (pronounced "pills") with a Pilz (pronounced "pilts"). This type of marketing misspelling is to make "foreign-inspired" products seem more foreign than they are for the Anglo- or North American market. Kellogs has (or used to have?) a cereal called Müeslix, which is a non-sensical spelling for the Swiss or German cereal spelled "Müsli" or if you have no way to type an "ü", "Muesli", but never with both "ü" and "e". Similarly, Häagen-Dazs, which is marketed as a Danish brand of ice cream has a totally non-sensical spelling to Danes and is known in Denmark as "that American ice cream brand". 😆
She is actually correct about the maitake (舞茸). Back in the day, they were considered to be such a rare thing to find that the person who found them would dance out of happiness. It's also said that the mushrooms look like a bunch of butterflies dancing. Either way, the character to represent "dance" in this fashion is mau (舞う). You can also find maitake tempura in Japan as well.
Wow
Thx for the likes
So my guess is that maitake literally means dancing mushroom?? That's really cute. Or kawai🙃
@@sebastianortega1938 its more like your hallucinating on its spores
Thx for the cute fact
I love the editors of this channel
Lol was this sarcasm? I hope not (this wasn’t intended to be mean just if it was a misconception)
@@ezraurboi it wasn't and there was nothing in the sentence indicating such. No overreaction needed.
Go if TFT
I agree this some quality editing.
@@ezraurboi lol how did u even arrive at that question
I could remember several years ago I was diagnosed with ADHD. Also suffered severe depression and mental disorder. Not until my mom recommended me to psilocybin mushrooms treatment. Psilocybin treatment saved my life honestly. 8 years totally clean. Never thought I would be saying this about mushrooms
I totally agree! DMT, Psilocybin mushrooms and psychedelics in general have shown great potential in helping people with mental health issues. It's truly remarkable how effective they can be in treating depression and anxiety
Can you help me with the reliable source. I'm 64 and have suffered for years with addiction, anxiety and severe ptsd, I got my panic attacks under control myself years ago and they have come back with a vengeance, I'm constantly trying to take full breaths but can't get the full satisfying breath out, it's absolutely crippling me, i live in Greece. I don't know much about these mushrooms. Really need a reliable source!! Can't wait to get them
@@MarlinMetzler YES very sure of Dr.raymycology. I have the same experience with anxiety, depression, PTSD and addiction and Mushrooms definitely made a huge huge difference to why am clean today
YES very sure of Dr.raymycology. I have the same experience with anxiety, depression, PTSD and addiction and Mushrooms definitely made a huge huge difference to why am clean today
After undergoing psilocybin experiences, the visions and shared emotions can feel deeply relatable and genuine. Nonetheless, to someone without such experiences, these phenomena might appear unfamiliar and even incorrect.
Love how the can of beer had "PILZ" written on it, which means mushroom in German, as opposed to the actual name "Pils" which refers to the Czech city "Pilsen" where that type of beer originates from.
WE NEED MORE OF THIS GIRL and MORE OF THIS TYPE OF VIDEOS. TURN THIS INTO A SHOW.
She's fantastic. I hope she can talk about other things.
Seriously I need to see her again! She lifted my mood
ALRIGHT BRO WE CAN ALL HEAR YOU! YOU REALLY DON'T HAVE TO YELL.
Agree
She was the runner-up on season 15 of Top Chef, and was easily my favorite. I’m pretty sure you can watch the past seasons of the show on the bravo app if you have a cable tv subscription.
Not seen this presenter before but I bloody love her. Great personality and such an authentic & knowledgeable delivery.
I think she also did an everything-about-potatoes video. She's great.
She was also a contestant in top Chef
She almost won top chef. She is a fabulous chef.
She’s also kinda cute…
@@mrfish.- bruh
I just love her. Her happiness and enthusiasm is just infectious and the videos are also very informative and really nicely put together. She even made me laugh a few times: “do not lick 👅 the forest floor”. She is the best host! ❤
Cringe
I don't know if I'm such a mushrooms guy or this lady really makes me feel like I just watched my first KZhead video! Super interesting, I love her gentle sense of humor as well.
This video definitely made me grateful for the untold numbers of our ancestors who, probably out of desperation, inadvertently sacrificed themselves to help humanity as a whole figure out which mushrooms didn't kill us/were edible. Such a versatile ingredient that will always taste great 😍
I feel like they can eliminate a lot of the risks (granted not all of them) by feeding them to animals first and see their reaction.
@@skynchickens300 imagine having faith in people
@@skynchickens300 they probably didn’t even have to do that. Heard somewhere that people discovered the non-toxic variant of almonds by observing animals eating the nuts. It’s prolly safe to assume people in the past saw animals eating fauna and then followed by example.
@@burstnbubbles8163 for many wild foods but NOT FOR BERRIES. Tons of berries that animals eat that are poisonous to humans....
@@ASMRGRATITUDE yep 👍
“Seasoned with love and Parmesan” is literally just a trip to my grandma’s house
Well I just stood still and watched this whole thing on my phone. She's so informative, skilled, and passionate.
☝️☝️☝️wanna get any psychedelics products, shrooms, DMT, Candy bars, LSD 💊
Beautiful and very useful video! Only thing, "portobello" means "nice harbour" in Italian, but the word for door is very similar to that, so understandable
I'm glad she referred to morels as having a honeycomb pattern. I know a lot of people say they look like a brain, but that is a dangerous comparison because there are a few highly toxic wild mushrooms that look far more like a brain (one even being called the false morel).
Somr people in eastern and northern europe still eat those regularly dried and cooked
@@allenstewart8535 naah not that poisonous. As far as i now real morels dont contain gyromitrin so you dont have to worry as much as with gyromitra esculenta for example
@@christianwai1796 wow I must be mistaken, thx for letting me know
@@allenstewart8535 dw mate, your point that they shouldn't be eaten raw still stands. And real morels can actually cause poisonings as well, even when cooked, especially if you eat many and older morels. Though that is rather unpleasant, it's not really threatening and you fully recover after a few hours.
Which is not the case with gyromitra poisonings, those can very well be life threatening
I love this Woman! Her presentation style is so friendly and inviting with a perfect does of quirkiness while still being authoritative enough like as an expert. She is just fun.
Kind of like the lady from the nut episode!
Simp
@@gazir4438 Get some sunlight and seek help for your hormonal imbalances.
@@gazir4438 Saying simp doesn't make you trendy I'm afraid. OP is clearly making a nice compliment.
Thanks for not using ‘girl.’ Her energy is great 🥰
I know I’m late but I had my first morel mushrooms yesterday. They were sautéed and the topping on butter linguini. So simple and perfect. Highly recommend trying them if possible
LINGUINE, not LINGUINI. This is what happens when America pronounces is wrong. Pronounce LING-GWI-NAY, not NI.
@@mjremy2605levio SAAAA 😂
@@mythydamashii9978🤣
That fried Maitake mushroom looked AMAZING, and sounded even better.
She's very good. Explains everything thoroughly and she's having fun with it. I can keep up with her methods and actually remember some recipes. You can tell she's very passionate about her career.
Check out @mycojims on Instagram to get some mushrooms,dmt,one up candy bar and others
Agreed absolutely. She is genuinely passionate about mushrooms and it shows and that helps delivering the great contents about mushrooms.
Ok, I was today years old when I found out the 1st 3 mushrooms are all the same. Mind blown!
Ya it’s funny now that everything is so commodified criminis are more often “branded” as baby bellas with the price jacked up. Smh
Same
One of the best cooking videos I’ve seen in a long time! She is so passionate about mushrooms I love it!
Psilocybin being illegal is a crime against humanity! Psilocybin containing mushroom saved my life honestly. Never had a bad trip.
Psychedelics definitely have potential to deal with health issues like anxiety and depression, I would like to try them but it's just so hard to source out here. Can someone plug me?
Yes..dr.lucasmushrooms
My first shrooms trip was really awesome, it felt like i was deep into the sea
Can I find him on insta? Where can I find him 🙏
Sure! He's dr.lucasmushrooms.
When she said "porchinis are very hard to find" I was like: those literally grow 40 feet from my House in masses 😅 so appearantly Germany is a Porcini paradise
She talking about America
We're too lazy to venture into our forests. 😁
It's a big thing to go foraging for mushrooms, for every family. Feel like it's a bougie thing in the states
@@minisqui7103 isnt it illegal in most places?
@@kanchanchaudhary1973 Yeah depends. You can't forage in a national park in Germany or Poland. But everywhere else is pretty much fine, keeping the safety of choosing the right mushroom in mind of course
As someone who is blind but still cooks, I love how you describing every little detail. Thank you so much!
wait how did you comment this then
@@bonelessmice6828 Screen reading software.
@@A_Wee_spook i think it’s cool how you’re blind and can cook :)
@ghost Wow. That's so cool. Hard to imagine. But it gives me inspiration knowing you're out there. I don't think I could make it if suddenly I couldn't see. Respect
@@bonelessmice6828 💜
This video is mainly focused on commercially grown mushrooms. In Russia, we mostly gather mushrooms and eat different sorts, some of them mentioned as the specialty mushrooms. We separate them into classes, class I being the tastiest. My chanterelles are golden chanterelles (Class I), and there's a lot of them growing here, other valuable mushrooms here are brown cup boletus(class III), aspen mushrooms (class II), and the most desirable mushrooms are penny buns/porcini. Porchini are rare to find, but the lats year we succeeded to find quite amount, ate them and dried them. I personally prefer chanterelles to any other mushroom i ever tasted because they have the least slimy texture and very rich taste. The problem is, slugs and worms love porcini more than people do, so it's really rare to find an intact porchino. Morels grow in Russia as well, but they are even more rare than porchini and tend to gather poisonous chemicals from the environment inside, so they are considered "mushroom fan mushroom only". They are considered class III. Other "mushroom fan only" delicacies are Lactarius Resimus (really rare and best salted, I've seen it only once a lifetime, old and rotten) and Lactarius deliciosus (doesn't grow in my region; really rare - i only heard about that). They both are Class I and are mentioned in classic literature and poetry. Fun fact: in my country crimini are sometimes marketed as "royal champinon" XD. Sometimes i buy them (any size) and fry in butter. I haven't seen portobellos before, though. Fun fact II in northern Russia in Tundra mushrooms including class I and some others mentioned above, grow unbelievably huge. Plate-size caps, knee-high stems and really tasty, locals love that. In Russia there's a lot of forests, and they are quite wet, so there's a lot of mushrooms and no restrictions on gathering and eating them at all.
Ok no one cares and mushroom grow in many places not just in your dare country
Sounds amazing. I think this video is focusing on mushrooms available for home cooks in the US. I guess better to give out concise info about what they know vs giving out sloppy info on things they’ve never experienced nor would be able to show? I realized this as I was writing but they are filming at their office in the US so they would only really have access to what they can get from nearby stores to use in the video. And like she prefaced, this is only a few out of thousands.
Thank you for adding this to the video, so interesting!! I would love to eat one of those big mushrooms
@@rachel705 XL mushrooms grow in tundras in Russia, Canada and Norway.
Here in the US pacific northwest, we share a handful of those types! Golden Chantelle, porcine, king and queen boletes, and many other goodies including truffles! We have a vibrant foraging community here, I'm lucky to be in a place with one
I enjoy studying Mycology as a hobby and love anything that features these delicious little guys.
I Love her ... Her passion is so infectious, and her presence is so comforting and joyful at the same time.
And how cute is she? So fun.
In Scandinavia where we pick and eat lots of mushrooms to dehydrate a mushroom we use medium heat, salt and put a lid over the dry pan which brings out the water, turning a few times and letting the water evaporate, After this we bring up the heat to high, put butter in the pan and brown/sear. If you sear it first you’re trapping the water inside (you referenced steak, same thing).
In other parts of Scandinavia we've never heard of this technique and are taking notes.
Very useful! Tack!!
This is interesting… How long do they last and how do you store them?
@@nmg6248 Oh no, this os preparing fresh meaty mushrooms for a meal. To dehydrate for storage requires complete drying or they will decompose. There ate different methods, and also dehydrators you can by with layers of sheets of netting inside with a fan for fruit, berries, herbs and mushrooms. I go picking yellow chantrelles to eat fresh end of summer, but later pick brown chantrelles to dry for winter stews, sauces etc to serve with game, and porcini and others to dry. I usually have a big stack of newspapers saved up and scatter a single layer of well cleaned and sorted mushrooms by size and type on a paper and set it close to the radiators. Put another one on top 3 times a day and flip over (some get stuck, you need to change more often the first day or two. Thin ones like the chantrelles are shrivelled up and dry quickly, porcini I dice to 1cm size pieces so they dry quicker. I keep in double paper bags in a dark dry pantry,, after some time if I have very dry ones left I transfer to big jars. If you have a good oven with fan you can use that to dry them, without heat. The whole house smells like forest and mushrooms during the process (not for everyone but I don’t mind) and two things are important: don’t pick mushrooms in damp weather after the rain, and bring a proper mushroom knife to the forest with a brush on the back end; you cut off the wet bits, anything with wormholes, and most impprtantly the gills on the types of mushrooms where they aren’t eaten (like porcini with squishy pipe gills) as you go. This all insures you don’t have wet mushrooms piling up (which decomposes fast) and that the spores and mycellum is left in the forest so more will grow. I also use a basket to carry them in, good circulation of air protects their shape. Different kinda grow in different areas, you learn to recognize these bu the trees, mosses, etc. It’s a lovely way to immerse into the forest with a friend or companion dog. And a jar of dried and gand picked porcini makes a marvelous holiday gift! I pick blueberries and lingonberries (like tiny cranberries) and freeze them too. And the first nettles of spring for nettle soup with deviled eggs.
@@nidhoggstrike my tip was for cooking this way, not dehydration for further storage, I’m sorry of that wasn’t clear.
Exactly what I'm looking for, really appreciated 🦋
Oooohhh my god! I love this video! I’m a mushroom enthusiast, but have never found a proper recipe video. Amazing! Thanks for the effort!
Vegans watching this: *energetic note taking*
100% true lol
Excuse me she's been using butter and cheese and eggs lol. Not that vegan lol
I’m a veggie guy. This works for me. Lol and they make vegan versions of everything used. It’s good stuff to know.
Hey even me as a meat eater, I can make more healthy snacks between my light animal based meals.
Mushrooms are delicious
I had no idea morels were expensive!!! I hunt for and eat them just about every spring/summer with my family-we fry em :)
For me it's the same bit with porcini and chanterelle
I'd guess the reason those 3 are so expensive is because they can't be properly cultivated like button or oyster mushrooms.
Yo Sam situation here in Tennessee with ginseng, if you can collect enough you can find someone to buy it
We also do that! They are so good there better than the mushrooms you get at the grocery store
@@Eugene_TEC Even a lot of wild-found mushrooms are cheaper than morels. The thing with them is, they're generally only in their prime edible state for about one or two weeks of the year.
The best video about cooking mushrooms I've seen! Thank you!
Love it when the hood side comes out. ^•^ .i use to work in a golf club when i was a teen, and i became obssd with fingis, lol i was the weird kid with a basket, and yes i will find magic ones, i would eat in the middle of the woods. I just felt the conection, i love fungis!
how'd you guys find people like this, they are master on what they're doing and a great speaker
@Rose :3 you go where mushrooms grow to find mushroom experts!
the entire "every type of x/ how to prepare/cut/eat x" series is amazing, funny, informative, and well made. if it was all one host it would still be impressive but it's incredible how it's a different person every single time and the videos are all amazonh
This woman and whoever edited this video are AMAZING. MORE PLEASE
As a chef turned exotic mushroom grower, I absolutely love this video, recommend it to soo many people and thank you so much for making it! It could've been much longer but it's the best I've ever seen. 🍄❤️
Shroom microdosing saved my life. Never had a bad trip
Please can you help with the source. Really need! I've been looking to try shrooms, but it's very hard to source
Very sure of Dr.lucasmushrooms.
Yes mate! Very sure of dr.lucasmushrom. Shroom microdosing help me overcome my life long addiction to cigarettes and alcohol
Does he ship?
Yes, he ships discreet and anonymous
See, I didn't even know about the paper bag stuff. I usually only buy mushrooms when I need them (like specifically for a recipe). Thank you, Chef Adrienne.
Same my mom said "when you buy mushrooms make sure you use it right away or it will go bad" honestly never thought of the paper bag. So even after my family goes mushroom picking my parents would make soup with all the fresh mushroom right away lol. I love mushrooms but like you I only buy them when I want to make a dish with them
"seasoned with love and parmesan" love that
I love chef Adrienne Cheatham. she's amazing
She is an enthusiastic and great instructor! I learned a lot and am insipired to recreate her recipes!
We have a big variety of mushrooms growing wild here in Russia, as well as the old and rich tradition of collecting and cooking them. BTW porcini and chanterelle are quite common. Chanterelles are awesome sauteed with some onions and sourcream sauce and porcinis are reeeally great for soups.
Just like how my family cooks them! They're really common in Bulgaria too!
Yeah as your neighbor from Finland I can totally relate
I agree, very common in Poland as well. I noticed, that a lot of information in their videos is specified for North America. Sometimes it sounds funny :P
Some is delicious some are deadly some are colorful if ate
Yeah I have seen loads of chanterelles where I live in the uk.
Wonder if there's enough mushrooms for a part 2. Cuz I wanna know what I can make with Shimeji mushrooms since grocery stores near me are selling them.
Shimeji are most often used in miso soup, but can also be cooked in a variety of stir-fries. I'm lucky enough to live in Japan, and there actually quite a few verities of shimeji. It's not typical but I love to use them when i make Oyakodon (chinken and egg over rice) as its a really nice compliment and adds a nice extra texture to the dish. Great mushroom to use in a variety of dishes because of their mild taste and nice texture.
MatthewMammothswine thnx 👌 it's been driving me crazy always seeing them at my grocery store, but never finding any recipes that uses Shimeji. 😂
I pickle shimeji, rice vinegar : water : sugar(1:1:0.5), salt (pinch or more depending on how much pickling liquid you're making), black pepper and I suggest some cayenne pepper if you like spiciness and star anise is good as well.
Try Helen Rennie's recipe for mushroom farro risotto (kzhead.info/sun/o9mliq6HnWKsiJs/bejne.html).
yeaa shimeji is great
I'm fond of the white button mushrooms myself. Thing I loved the best was to saute them with some pepper, garlic and onion powder, adding a few splashes of W. sauce. I'd let them cook down until they became almost crunchy to make a nice crisp topic for an olive oil baked chicken.
In Malaysia, we fried oyster mushroom just like tempura & dip it in hot chili sauce
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I was just talking to my partner about hoping someone would make a guide like this!
This is so weird but me too! Literally yesterday me and my partner were talking about this
@@listenupkids Plot twist you two are partners
@@hdo4ever sus
@@hdo4ever sus
I'm not even able to eat mushrooms because they make me sick but guess who's still watching this video?
The best host you ever featured on this channel hands down, and I watch all your videos! This woman was absolutely adorable, passionate about her presentation and a delight to watch. 😊💞
id still give bread guy - Jim Lahey the win on this one.. but she was definitely very cool too
Yeah, i feel like i havent really seen much of her either.
my favorite is the fish guy but this lady is cool too
Last fall, I found a 10-pound head of maitake in my local park and I took that home, cleaned and shredded it, and ate stir-fried mushrooms and rice for a week. it tasted soo good! I even saved the thick stalk to use in soup stocks to add some extra omph to my bougie ramen. This experience singlehandedly kickstarted my mushroom foraging hobby, not gonna lie.
So jealous! Sycamore trees near my house sometimes have enormous beautiful maitake, but sadly they’re on a busy sidewalk-too close to dogs and car exhaust to be safe eating. 😭
@@lauramcmillan9592 Me too!
TEN POUNDS?! How did someone else not get to it first???
Love this woman and her mushroom enthusiasm
I want this woman to tell me everything about things she is passionate about! She seems so lovely and full of energy! More of her
I know I love this individual!
I really like how she actually dared vouce the fact portobellos are a crap mushroom and just very well marketed :D my grandma comes from a eastern european country and worked half her life as a mushroom collector for the state(s) of yugoslavia, and whenever a restaurant advertises portobellos anywhere she just leaves lol for mushroom taste, there's just much better mushrooms, and for burger-patty-similarities, there's also a ton of better options, especially by now.
Man those first 3 shroom tbh they are overprice and idk why they are that popular they have no flavor what so ever
Where is your grandma from?
@@nikolabajceta2508 northern macedonia
@@chicuongvu1806 maybe you don't know the best way to cook them then? Sear them like a steak and season well. Put the tiniest but of butter or oil on top of mushroom once off the skillet.
But she never said they were crap mushrooms???
In Japan. Matsutake mushrooms are really rare. So when we go out into the forests, we usually hunt for them when we smell them whilst walking. Fantastic mushroom
I wish I was as excited about something like this lady is about mushrooms
This lady is as cute as a button, mushroom. Great show 😀
I'm fascinated by how Epicurious manage to pick most of their host that giving of the vibe of the ingredients they are showing.
Fine example of Midwest US.
@fabRic_jAck you're pretty sad, why does it bother you.
@@spacebar9733 you can never trust a man named jack
@Mia333 with dogs the rules don’t apply. Only humans with the name jack can’t be trusted. Dogs are special
I never understood why the go-to meat substitute was tofu. I find mushrooms to be much more enjoyable and versatile
Plus mushrooms have a way closer texture. Shake Shack makes a burger called "The Shroomburger" its a deep fried mushroom and cheese patty that's way better than most meat substitutes.
I always thought it was cuz they’re lower in protein
Eh. I love both. Meat, tofu, mushrooms are all delicious to me.
same, i dont really like tofu that much but i love mushrooms
mushrooms are my absolute fav meat substitute but tofu can be really delicious and versatile too! i think the problem is that a lot of people try to cook a block of tofu like they would a steak instead of treating it like its own ingredient. if you wanna try some really good tofu dishes and dont mind a little spice, id recommend you try mapo tofu or soondubu-jjigae!
We have one in Europe that grows a hat about a size of a woodchoppers whole hand 😅 it's huge and because the brown /white specks we call it in Hungary fawn legs and in Germany mostly known as Parasol because it's big size. It's best to coat them in breadcrumbs/panco and fry them 🤤
Here in Europe we pick mostly Porcini, because they are the best, usually in spring and autumn. In a particularly rainy period there is some chanterelles. I think the Porcini are called that because wild boars love them!
mushrooms are one of my favourite foods specially the mushroom that goes with the gravy
Im polish and is during autumn main dish always ,perfect like a souse for perfect or deer meat
@Tanner im being serious in this comment
Check out @mycojims on Instagram to get some mushrooms,dmt,one up candy bar and others
as a mushroom cultivator, i got very excited when i saw this and instantly started whispering the names of the mushrooms i saw in the intro
I love this presenter, and now I want to try all of the mushrooms
Thanks for sharing didn’t know a lot about mushroom, just beginning to try them thanks again
I love this lady! She's just so charming and witty and made my love for mushrooms even deeper 😆 Please have her on these types of videos more often!
We need more of Chef Adrienne ! her vibes are amazing .
Love mushrooms, love the host, love the video!
*Yes..davidlushano*
*Instagram*
I’ve BEEN WAITING for someone to show me various ways to cook mushroom!
Dried dongo (冬菇 in Chinese) can also be used for making broths and they have way more flavour than regular shiitake mushrooms. Dried dongo powder can also be used to make make broths richer and my mom usually makes them with chicken feet and oyster sauce in a large pot. They taste amazing too :D
thank you for sharing 👀
Chinese mums using them in soup, congee, and macaroni :D The best dish is 髮菜蠔豉燜冬菇 (Stewed dongo with fat choy and dried oyster) But we don't really cut them to store them though.
So when is your mom having us all over for dinner because that sounds delicious!
ooo that sounds so good, ty for sharing~
that sounds so tasty! the collagen from the chicken feet must be really good for your skin.
I love how passionately she speaks about mushrooms! It's like a breeze of fresh air on a hot day.
It's odd nearly every chef I have ever seen make scrambled eggs uses this wet kinda half cooked method, but I have never met a single person in real life who like their scrambled eggs this way.
👆👆The handle above has the best tips and stuffs for micro dosing shrooms, psych meds, dmt trips, psilocybin and ships swiftly 🍄…..💊
Because they've never tried it, once you've had the runny scrambled eggs you can never go back to the fully cooked kind
Chantrerelles and morels can be foraged in the mountains where I live. They are a little spendy, but no more than a good cut of steak. Actually hedgehog, porcini, and truffles are available too, but I’m less familiar with them.
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Egads, the 'shroom bots got you. Never seen then before. Sorry bro :/
Oh my gosh, I didn't even recognize her, she was on Top Chef and did very well! Second place. She changed her hair and looks so different!
I thought her voice sounded familiar
This woman loves her mushrooms, this was fun to watch!
This is fun. I love mushrooms. Shiitake, Dried Shiitake, Enoki, Chanterelle, Morel, Swiss, Portobello, Button, Porcini, Black Fungus, Black Truffles, White Truffles, King Oyster, Oyster, Cordyceps.
Maitake is my absolute favorite. It's great cooked with a little bit of butter and orzo too. It lets the maitake flavor the orzo with that nice, delicate, nutty taste. I never thought of frying it though! That looks so tasty!
I really really love her energy! We need more of her!
I thought this was an old video. I am so hyped. Morels are GLORIOUS. I wish they had focused on them a little more. Truffles get so much attention.
This content experience was beautiful 😊❤️..the host had us glued the content team..edit people the music peeps all did a beautiful job😊❤
After nearly 40 yrs of culinary experience off n on ... Sometimes the Main cash flow, other times 2nd or 3rd gig to fill the gaps..🙄🤭 Have had 5 legit careers (breathing down 60 now! Lol) I have taught adult ed in 3 of them. This is some of the BEST presentation I have seen !! And as a new farmer (disability career chg ! ) And a brand new myco- aficionado...this was absolutely awesome. !! And love the perspective of REAL PPL teaching. Great job Ma'am. Peace n God Bless. Mac in Maine
As a mushroom enthusiast this was a very enjoyable video! Loved the host and will DEFINITELY try out all these recipes!
I was hesitant about a 27 mins video about mushrooms, but thid was very entertaining and I learned a lot. We need to see this girl more often, she was great!
Wonderful simplified writing.
i only really tried a few of these, but being a fan of mostly asian food, there isnt a single better thing than grilled enoki mushrooms in a lettuce wrap with grilled pork belly, kimchi, garlic, korean spicy green onion salad, and soybean paste. i honestly thought i hated mushrooms before i tried this. they are also great in chinese style hot pot
What is that dish called?
She looks so passionate about mushrooms, it makes the whole video very pleasant
This was great! Please bring her back again. She was very informative, funny, and lovely. The video went by so quickly.
I needed this, stay strong everyone💪
This is one of the best video series about food. So straightforward, and yet so full of joy and knowledge. ❤
*Yes..davidlushano*
*Instagram*
Best video i've seen so far on youtube👍 Does anyone know who sells shrooms and delivers? I live in NY.
W I L L I A M S M Y C O 1
HE got magic mushrooms, lsd, dmt, microdose, and other psych's as well..🙂
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This should get more likes!! I love the way she explain everything. So informative, calming and entertaining
I love this video. The lady is so happy for mushrooms. It makes me want to try everything.
Much needed vid! Thank you!
she is so entertaining! i loved her!!
I love her so much - just her energy is so inviting and warm. I also love mushrooms, so this was perfect 🍄🥰
Continuing watching, I think I'm falling in love. Your knowledge and how well you present on camera, talking about mushrooms......nicely done
As a mushroom lover, I love this video 😍
I found this recipe online for maitake: mix soaked wakame seaweed (available dried at Asian grocery stores) with butter, then dab that all over the mushroom and roast it in the oven. Freakin' delicious. A real umami whammy!
Her excitement is contagious~
I hate onions but love mushrooms, so seeing a blooming maitake sounds lovely
2:52 Like other mushrooms, mushrooms should not be eaten raw, but heat-treated by decoction and frying before eating. This is because the fungus contains phenylhydrazine compounds and preliminary studies suggest that these may be carcinogenic.
how carcinogenic? is it overhyped like apple cores or concerning like burnt food? ...if its bad, how much do i heat them? i looked up the ignition temp, it said 24cel+(room temp?) but i read an article saying cook them thoroughly. *sigh*
@@gabbonoo And soner or later we might still end up with cancer anyway -,
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