Fundamental essentials Most Nutritious Methods to Prepare Mushrooms

 

One Minute Health Tip Cook Mushrooms

Video taken from the channel: The Veggie Nut


 

How to make a Chinese delicious mushroom meal? 甚于肉味的治愈美食,带些雨露的清甜——鸡枞菌|Liziqi channel

Video taken from the channel: 李子柒 Liziqi


 

Garlic Mushrooms

Video taken from the channel: Cafe Delites


 

Six Simple Ways to Prepare Mushrooms

Video taken from the channel: Mushroom Council


 

Why You Can’t Overcook Mushrooms and The Science Behind Them | Mushrooms | What’s Eating Dan?

Video taken from the channel: America’s Test Kitchen


 

An Expert’s Guide to Mushrooms Gordon Ramsay

Video taken from the channel: Gordon Ramsay


 

No-Fail Method for How to Cook Mushrooms

Video taken from the channel: Inspired Taste


These Are the Most Nutritious Ways to Cook Mushrooms. Wipe two cups of white button mushrooms clean, trim the tough tip of the stem and transfer the mushrooms to a large, microwave-safe bowl. Heat on high for 90 seconds. Stir quickly; you’ll see a lot of steam and liquid in the bottom of the bowl.

They found that frying mushrooms led to the most severe protein and antioxidant loss but increased the fungi’s fat content. Boiling mushrooms also led to. When fried, mushrooms lose a lot of protein, ash, and carbohydrate content but bump up fat and energy, and when boiled (gross), the fungus improved the.

The team looked at how different cooking methods — like grilling, frying, boiling, and microwaving — impacted the nutritional profile of these types of mushrooms. The scientists found boiling and frying to be a poor choice, as boiling resulted in a loss of vitamins while frying resulted in a loss of protein and spiked the fat content of mushrooms. How to cook mushrooms.

Wash and dry mushrooms. Mushrooms need to be completely dry. Slice the mushrooms.

Heat enough butter in the pan to cover the bottom. Heat the pan to a generous medium to medium-high heat. Add the mushrooms to the melted butter, stir and then let the mushrooms cook without stirring. Let mushrooms cook without stirring. A marinated mushroom salad is a refreshing way to enjoy mushrooms.

But first, you’ll need to simmer your mushrooms to soften them and prepare them for absorbing your marinade. To simmer mushrooms, bring a large pot of water with 1. Researchers tried boiling mushrooms in just under a gallon of water for ten minutes, grilling them on an electric grill for six minutes at 212 degrees Fahrenheit, deep frying the shrooms in two.

What’s the healthiest way to eat mushrooms? Eating them cooked into omelets or roasted are all good options, says St. Pierre, and some types can be sliced raw on a salad. Superman step aside, because mushrooms are the real heroes. The latest estimates suggest that there are as many as 5.1 million fungal species in the world, but you don’t want to eat most of ’em.

So we’ve assembled a team of the best of the best mushrooms. HFR is happy to present “The Super Shroom Squad,” the healthiest mushrooms around. With so many options, finding the healthiest mushrooms may seem difficult. That’s where we come in.

This list highlights 12 of the most beneficial mushrooms and why they’re so significant. White Button Mushrooms (Agaricus bisporus) These mushrooms are the most common choice. You’ll find them at most grocery stores and farmers markets.

List of related literature:

Put them into a tin baking-dish, with a very small piece of butter placed on each mushroom; sprinkle over a little pepper, and let them bake for about 20 minutes, or longer should the mushrooms be very large.

“Mrs Beeton's Household Management” by Isabella Beeton, Mrs. Beeton (Isabella Mary)
from Mrs Beeton’s Household Management
by Isabella Beeton, Mrs. Beeton (Isabella Mary)
Wordsworth Editions, Limited, 2006

The best way is to cook them is in a scant amount of butter, bacon fat, or vegetable oil brought to medium-high heat, the mushrooms stirred in quickly, and a top put on the pan.

“Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: How to Find, Identify, and Cook Them” by Katie Letcher Lyle
from Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: How to Find, Identify, and Cook Them
by Katie Letcher Lyle
Falcon Guides, 2010

You can substitute wild mushrooms in many of these recipes, if you are familiar with the cooking qualities of different species.

“Field Guide to Wild Mushrooms of Pennsylvania and the Mid-Atlantic” by Bill Russell
from Field Guide to Wild Mushrooms of Pennsylvania and the Mid-Atlantic
by Bill Russell
Penn State University Press, 2006

Not a mushroom to eat raw, a quick sauté in olive oil or a quick grilling shows these off best.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Toss white mushrooms with 2 tablespoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper and spread evenly over aluminum foil–lined rimmed baking sheet.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Sauté 1 cup or so sliced boletus (or other) mushrooms in 2 tablespoons butter with 1 or 2 crushed or minced cloves garlic, and season to taste with salt, pepper, a squeeze of lemon juice, and a scattering of nutmeg.

“The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: Finding, Identifying, and Cooking” by Katie Letcher Lyle
from The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: Finding, Identifying, and Cooking
by Katie Letcher Lyle
Falcon Guides, 2016

Olive oil is the best thing for frying mushrooms, and seasonings should be limited to salt and pepper sprinkled over them while they are still sizzling.

“Science in the Kitchen and the Art of Eating Well” by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
from Science in the Kitchen and the Art of Eating Well
by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
University of Toronto Press, 2003

Melt three tablespoons of butter, add mushrooms, cook two minutes; sprinkle with salt and pepper, dredge with flour, and add one-half cup hot water or stock.

“Fannie Farmer 1896 Cook Book” by Fannie Merritt Farmer
from Fannie Farmer 1896 Cook Book
by Fannie Merritt Farmer
Skyhorse, 2012

c I always cook mushrooms and prefer techniques that give them a rich, caramelized flavor, such as sautéing, grilling, or roasting.

“The Tra Vigne Cookbook: Seasons in the California Wine Country” by Michael Chiarello, Penelope Wisner, Karl Petzke
from The Tra Vigne Cookbook: Seasons in the California Wine Country
by Michael Chiarello, Penelope Wisner, Karl Petzke
Chronicle Books, 2008

Salt-cured mushrooms may be used in most recipes for sautéed or stewed mushrooms, but they should first be rinsed well in cold water and then dried.

“Polish Heritage Cookery” by Robert Strybel, Maria Strybel
from Polish Heritage Cookery
by Robert Strybel, Maria Strybel
Hippocrene Books, 2005

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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57 comments

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  • Früher kannte ich mich mal mit Pilzen ganz gut aus, habe sogar mal Trüffel gefunden (brauner Erdtrüffel, Oberfranken, Deutschland)! Leider habe ich mich nicht getraut, sie zu essen, da sie innen lila gesprenkelt waren! Hätte ich aber tun sollen, da diese rar und wohlschmeckend gewesen wären!

  • I am confused in the description the mushrooms are carcinogenic from the chemical, not eat raw. Then cooking reduces the risk. Then mushrooms fight/ reduce the risk ofcancer. How can all of this make sense? Thanks.

  • Remember to always check the mushrooms you forage… I found out the hard way… luckily I got away with only really bad diarrhea but I learned my lesson now.

  • I saw this tip/hint on a recent episode of ATK, maybe it was a repeat that I had originally missed, but followed his advice. Amazing the amount of water that initially comes out of the mushrooms then after a couple of minutes it has evaporated. I added a tablespoon of butter and did a bit of browning and these will go into a skillet of pork chops later today that will be slowly simmered after they are browned. Dang, they sure do smell good!

    I made this same pork chop and mushroom dish about 2 months ago and while browning the mushrooms I kept adding oil, adding oil, adding oil. Little did I know the reason why they sucking up all that oil. Problem is now solved, thank Dan!!

  • Takes Balls to stand to one side and let a greater expert speak for you Thanks for posting Fred:) and Gordon = “Subscribed-Now-Obviously” cheers mate

  • Let’s be honest nearly anything cooked with this amount of butter, oil and garlic must taste well ��
    Nice video and a great side dish..
    Tastes great cold too.

  • I have 6 type of mushrooms in my supermarket. I only like the white common mushroom from Tesco. P.S that supermarket man is selling forest poison wild mushroom, you can bloody die from that.

  • Those big mushrooms are common in my place especially during raining season. Love to pick those mushrooms during my childhood, now I hardly go to the forest

  • Ya but Gordon, if he stands in his shop, how could he write an encyclopedia on mushrooms? Perhaps a few paragraphs, would be more adequate stated.
    Thanks.
    just sayin’

  • I never eat mushrooms and i dont wanna try ut cause it could taste horrible but it could taste fucking cool,so can someone tell me how they taste and hows the texture of the mushrooms used on pizzas?

  • NOT an expert.
    This guy just sells handful of mushrooms mostly farmed, and his advice is common knowledge.
    DEFINITELY NOT AN EXPERT. Just a common mushroom peddler.

  • In a fancy shop I’ve seen pricey silvery skillets like the one above for €150 (about $170?). Are they much better than the IKEA ones???

  • I always used to like fresh mushrooms up until lately I have been buying dried ones. Dried mushrooms are better in taste than fresh ones. It brings out more flavor. I have started drying my mushrooms now. Try it guys. Its so much tastier. I love mushrooms. They were meant to be dried. A big chef like Gordon should know this.

  • Dan, it’s a pleasure to watch you.
    Your video’s get straight to the point. Your visuals are clean & precise. Please continue to inform and entertain us. ��

  • Fun fact, while mushrooms aren’t plants or animals, they are still more related to animals than plants. Or rather, we’re closer related to a mushroom than a tree.

  • Your vids are helping me with my depression. I see you do all this and i feel peaceful and a little more motivated.

    Thank you. ����

  • Your mushroom expert outed himself when he said all mushrooms smell metallic, bad nose on him. The Chanterelles you showed are yellowfoot, not golden. Stop pretending you know everything you pompous piece of shit.

  • I’m curious why here they use water to precook mushrooms even though his experiment used a microwave. On the other hand, they say eggplants also are spongey and collapse when cooked so they microwave those before sauteing. I feel like microwaves are faster since they don’t need to warm up unless it’s just a way to use the pan while it’s heating up for the oil.

  • Glad to learn better how to cook mushrooms. I have loved them since I was a child and knowing how to best sautee them means maybe I will eat them more often.

  • My initial experience with morel mushrooms taught me something. I brought the morels home in a plastic bag because my intention was to cook them right away. To my horror I saw tiny worms coming out of the mushrooms. But that was the good news! They were coming out of the mushrooms because the natural heat of them being in a plastic bag drew them out. All I had to do was wait until they had all exited the mushrooms before cooking them. It didn’t take long for them to leave.

  • In our kitchen we layer our frying pan with butter, onion, crimini, and shiitake. The higher moisturer content of the lower ingredients steams the mushrooms. By the time you’re ready to toss it you have enough liquid/fat to effectively cook the mushroomswhich we finish with brandy.

  • Super��������I subsribed your channel..I am starter in cooking channel.Exoecting your SUBSCRIPTION support..pls�� https://youtu.be/G1TvpuQjKHQ

  • You are a god amongst man. Finally I underatand why mushrooma behave so weird! Thx so much for this, I will know what to do next time.

  • I recently made this and used half button mushrooms sliced and half portabellas also sliced. Outstanding flavor and textures. Sooooo good.

  • HiI never liked mushrooms. But My doctor said to incorporate them for my health.
    I love them now because I tried your method thank you for sharing.

  • 4:45 ish, I think the video skipped from the discussion of uncooked to cooked mushrooms. Cooking them breaks down the walls so it absorbs less when oil is applied after. Cooking in oil merely replaces the water with the oil (that’s my understanding). I could be wrong.

  • How to chanterelle:

    1: Put a bunch of them in a frying pan with a lid on medium heat
    2: When they are sweating so much they are soaking, remove lid and turn the heat to high
    3: Fry away all the water (ALL of it)
    4: Add lots of butter and some salt and keep frying for a while

    Great on crisp flatbread

  • All grain/seed “vegetable oils” are Toxic. Fruits oils such as Avacado Oil (best) or Olive Oil (okay) but if you are goung to cook with a fat it should be an animal fat NOT a “vegetable oil.” I have used the “water saute” technique when cooking mushrooms for the past 25 years. I particularly like using smoked goose fat for mushrooms and eggs too.

  • I soak my shiitake til fully soggy then freeze them in the water then thaw them then cook them in pressure cooker (the freezing of soggy shiitake ruptures cell walls and then cooking in the pressure cooker further breaks down the chitin. The freeze/thawed mushrooms are much less rubbery and are much softer than if I simply cook the soaked shiitake ( The stems will be tough either way )

  • Grew up in Ukraine, and I still remember, 30 years later, picking mushrooms in the forests with my grandparents. I was just a kid so I didn’t know the difference between the good and poisonous ones, so behind my back, they threw out the bad ones. 😉

    Besides being delicious, they are incredibly sustainable. Based on some quick googling, you can grow 25 pounds of oyster mushrooms in a single square foot of area! (I can confirm that with my own oyster experiments.) That’s before you start stacking!

  • That looks fantastic will have to make it this weekend. Also think I will cube up some chicken and cook it separately and add it to the mushrooms or maybe shrimp instead.

  • I rarely, rarely see more than portabella and white button but then I only have HEB and Kroger that I can primarily shop at… mushrooms do make me little nervous. i’d like to learn more about them and try them.

  • This episode explains why Alton Brown’s way of sauteing mushrooms works better than what I’ve been doing all these years. Saute them with a little liquid, then add a pat of butter and garlic. The liquid frees all the stored liquid in the mushrooms which concentrates into glutemate-rich sauce that you finish with butter.

  • Thank you for posting this. I’m making it right now following these directions. The smells coming from the kitchen are incredible.

  • Очень нравится всё,что она делает, Я с удовольствием смотрю, жалко нет русского перевода, взяла бы на заметку, но не понимаю какие ингредиенты и пользуются.

  • 5:42 gonna say it right now, that title is a lie. I have burnt many a mushroom into charcoal in my time, so you can in fact overcook mushrooms. You just can’t over steam it.

  • It’ll be very nice when they finally legalized hallucinogenic mushrooms. There is many people out there that use them for depression and many other Behavioral Science reasons

  • LOVE, LOVE, LOVE the Latin names of the plants!!! Love the captions in English!!! Please leave on screen longer, I have to keep pausing and rewinding. ❤️

  • Wow… It’s fun to find out that you’ve been doing something the correct way for a long time. �� I’ve been cooking mushrooms like this for years because I hated how much oil they normally absorb.

  • Craziest experience with mushrooms… Covered myself in hubba bubba tape gum while laughing maniacally for hours with planet earth on in background. My friend also stripped naked and ran into the woods. Came back like 6 hours later covered in cuts and bruises. I think my trip was better lmao

  • Aku suka banget sama k’ liziqi aplg klau metik sesuatu kehutan…. Senang aja liat nya����…aku Husna dari Indonesia kota Makassar…salam kenal k’ liziqi…

  • Nearly 40 years ago my wife and I started a small farm. One day I noticed the cows were all grazing in one section of the meadow. When I hiked down to them I saw a sea of ugly big mushrooms. They were so ugly, looking like brains, and on average maybe 6″ tall and the cows were gobbling them up like lush green grass. I hurded them to an adjacent pasture and spent the rest of that day and the next kicking over or cutting off these mushrooms that I was sure must poisonous. I asked the vet to stop by and when he saw them he had one of the best laughs he’d had in a long time. They were morels……

  • Just read these comments, why in Gods name are so-called mushroom experts so bloody annoying and know-it-all ish? I’ve seen so many contradictions in the field of mycology you would think you all would be humble by now.

  • Hello im from Philippines and im always watching your video morning afternoon and night because your videos helping me to relieve my anxiety i wanna stay healthy �� thanks for your video….

  • 大家好,这里是李子柒海外YouTube发行官方授权的频道,谢谢大家对频道以及子柒的喜爱和支持哦,我们会及时将最精彩的内容推送给大家,也希望大家能继续喜欢和支持李子柒及官方频道,分享给身边的朋友,把这份田园意境生活分享给大家,将我们优秀的中国传统文化分享给国外友人。谢谢大家哦,我们继续努力加油

  • Hi. Mycologist here. Just stop. You are full of crap.

    Craziest experience? I own a mushroom growing business and a 450 acre farm. Where do I begin?

  • I always dislike your video, the moment I see you harm an animal and consume them for your taste buds and gut… sometimes I feel how ruthless you are… You start with a positive note and end with a negative one. I hope, yours dogs never see that fate one day ��

  • people lack respect with the kind of lives of luxury. people should live like her. hard work. really working for your meals, your clothes, make up, dressing. to work like her is very difficult. those mushrooms were picked in the wild. do you know how hard it is to identify the right mushrooms? do you know how hard it is to make furniture out of bamboo without machines? she does work that should be given infinite honors. She needs to be a millionaire for her hard work. i praise this person.

  • Well… they are not bulletproof for overcooking. I managed to overheat them I forgot about the pot with a mushroom stew and those portos went berserk. Inedible is an understatement.

  • If you wash your mushrooms, don’t add any water to the pan. I just did a real quick job of making soup. I know it will boil off, but then I have to solve the problem of how to recover the flavor.

  • That thing where you look at the mushrooms you arranged in front of yourself and then smile like a child makes me want to no longer live.

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  • I used to eat this mushrooms when i was young when there are a lot of tress and plants around the house. Everytime after raining coming aftr 2 or 3 days this mushrooms can see everywhere. It taste very delicious even better than any of meat. But nowadays hard to find this mushrooms, people start building everything and chop down those trees and plants ������☹️☹️☹️

  • Hmm, my craziest story with ��… So one time I was cooking up some cats, like three or four, in a skillet. It was a huge skillet. And I dumped in a liter of oil. I thought that would be enough, but the oil just evaporated. So I poured in another liter, and again �� oil was gone. Then I noticed I hadn’t even turned on the heat yet. ��Now a just had a bunch of oiled up angry kittens. So I did what any normal person would have done, bagged them up and handed them over to my friend. My friend just looked at me weirdly, saying that kittens aren’t even real, and that I should keep my hands of his ��. He is sick I tell you, sick.

  • Who else came here thinking we were finally going to learn the difference between portabella, button, and shitake mushrooms instead of being told about 20 new kinds of mushrooms we’ve never even heard of before?

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  • I’m gonna put these the burgers I’m grilling for supper!!!!!!! This looks Awesome and I bet it’ll make these burgers delicious… Thanks for sharing…

  • For anyone who thinks all foods are better raw, don’t get mad at me. I didn’t put the toxins in the mushrooms and I’m not making this information up either, just relaying the facts. It’s funny how people will dislike a video with information they don’t want to hear or believeSilly people. How about this, you can eat your mushrooms raw, all you want. I however, will eat my mushrooms cooked.