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release cooking tips and techniques
today we're going to talk about how to
properly saute mushrooms so I have my
pan on medium-high heat and then letting
that get warm and then I'm going to
drizzle some olive oil in the pan enough
to coat the pan and now let's take quite
a bit of oil but our mushrooms are very
spongy and they're going to soak up a
lot of that bats we don't want them to
burn and the key is to make for Brad
your mushrooms and a nice even layer if
the mushrooms do not have enough room to
get brown and some lines so actually
steam and I don't like mushrooms because
we don't like the texture he gets only
when they're overcrowded in the pan
making sure they're all nice and
separated even good so what we'll do is
we're gonna let these mushrooms just
kind of saute you hear the little
popover beneath you want to hear that
the entire time that they're cooking
we're going to saute them until they get
nice and brown
who puts his mushrooms at the store that
are already please slice or you can buy
them fold sometimes we buy them for
they're less expensive when you buy them
whole you want to bring them home and
you can either just run them under water
very quickly or take a damp paper towel
and wipe off any excess food that you've
seen and then displace them that's been
fiddling kind of the Finley's
these are in this pan we've been
sauteing our mushrooms and you can see
it takes a while for them to actually
get this nice brown color which is going
to impart a lot of flavor into our
mushrooms and you can also see that the
volume has decreased quite a bit so the
reason why I didn't salt the mushrooms
to begin with is because the salt
actually makes the mushroom release or
liquid immediately and that again will
actually cause them to skimming and not
saute so I'm actually gonna add a little
bit of
if you have a little bit of soy sauce in
your pantry this is a little tip that I
liked two years soy sauce has a lot of
umami flavor that complements the flavor
of the mushrooms themselves and it
really brings out that party and this
enjoy
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