First, thank you very much for watching this video and supporting my channel! Here are some answers to your frequently asked questions about this video: Q: Can I just drain the water to make it cook faster? A: Yes, you can. But why are you in such a hurry? If you concentrate the mushroom juices in the pan, you are left with more flavor in the end. Q: Did you clean the mushrooms? A: Yes, they were wiped with a damp paper towel before filming. I don't recommend that you wash them or soak them in water, as they will absorb water and will take longer to cook. Q: Why did you add olive oil at the beginning? A: Oil conducts heat, which heats up the mushrooms faster, and gets them to let go of their water faster. Q: Why didn't you use butter? A: Because butter has milk solids that can burn. So you would only add butter at the very end. Q: Will adding salt at the beginning help the water come out faster? A: Not really. What will get the water out of the mushrooms quickly is heat, not salt. Q: Should I peel the mushrooms first? A: These are baby Portobello mushrooms, you do not need to peel them. Q: Is it OK to eat the stem? A: Yes. You would only remove the stem if it's too tough or has too much tough fiber, which these did not. Q: What kind of pan is that? A: It's a non-stick Korean wok that I bought at a local Asian grocery store.

I have learnt so much watching KZfaq videos, I’m 70 and still learning

2 am: I should really go to sleep now 2:07 am: I finally know how to fry mushrooms

I love the simplicity of using the video with background audio to demonstrate how to cook them properly

First time in 50 years have I seen such a good demonstration on mushrooms.

I'm 71 and I just learned how to properly fry mushrooms ! Thanks so much.

So I had to get up at 1 o’clock in the morning and fry mushrooms that I had in the refrigerator and make my wife eat them with me. Thanks a lot mushroom man! 🍄 😂

Great video! My dear old Dad would bring home wild field mushrooms from the farm he collected after milking the cows. He would get to your stage two, then use cornflour to thicken the mushroom water, creating a black sauce that blanketed the mushrooms. this was then served on buttered toast for breakfast. I guess he never got to stage 3, but at least I will now! Thanks!

On my way to discover foods as an adult by cooking them properly... I love mushrooms after following this video ❤

I love mushrooms and cook them exactly like this but my tip is... buy at least twice as many as you think you need!

Good tip: Add a little bit of lemon juice when the water has evaporated. It'll intensify the mushroom flavor even more. Also works with beef.

I forgot to say how excellent your video is: you show, you explain, you say why the 3 stages. THANK YOU!

At 60yrs old I have never cooked good mushroom until tonight!!! I watched a couple of other videos on the subject but settled on this one. Real glad I did! So simple but so effective and brilliantly explained with many points covered including the Q & A in the notes which I only saw after. I have always peeled my mushrooms but the regular ones I bought today didn't even have any dirt on them so I didn't even need to wipe them! Started them off in a bit of olive oil and they soaked that up so after a few mins I added a bit more. Didn't get much water out of them but fried them for about 10 mins then added a pinch of salt, a knob of butter and one mashed clove of garlic and continued on medium heat for another few mins. I thought I'd cooked enough for four but wish I'd done 3 times the amount.. they were delicious!!! Now I know to clean or peel or cut the stems depending on how they are and will be cooking them like this now for hopefully the next 30+yrs. Many thanks for making this great video!

Stage 3 is where 2 cloves of finely minced garlic are thrown in and sauteed till fragrant, then deglazed with cognac, reducing cognac by half, then adding butter to sauce. Serve with sniped chives.

I have never outgrown my desire to know the "why" about everything. Thank you for teaching me something new.

Videos like this are why I LOVE KZfaq!! I've always thought I cooked mine too long but turns out I was doing it right but now I know why :) Great video!

At 52 years of age I have recently discovered that I love mushrooms. I ordered an appetizer of steak bites and did not read it came with banana peppers and mushrooms. At first I was disappointed but did not want to waste it so I dug in. Ever since i have ordered mushrooms and eaten them at every chance. Last week a restaurant locally served me mushrooms that seemed to be steamed and the dish was full of fluid. It left me disappointed and So I searched and found your video. Today I made my first plate full of white mushrooms (8oz next time making double). I added some spicy banana peppers and some tiny pearl onions I also threw in a teaspoon of garlic and some dried parsley. Thank you your video it helped me make an awesome dish. PS I also seared it with some habanero ketchup at the end gonna try a little more of that added a nice kick and added some nice color.

Skip the oil to start, mushrooms are a sponge and just soaks it up, so dry saute till brown and water has evaporated and then finish with a little oil or butter if you like or just add directly to whatever dish you're making.

I was always inconsistent when cooking mushrooms and I didn't know why. Your video helped a lot! Thanks

Thank you for going step by step & explaining it so well. I love fried mushrooms but admit I never could get the same results every time & couldn't understand why. Thank you!

Excellent presentation of the 3 stages - most critically , the frying . Thank you

Nice video, can't wait to try this out. However, I can't help but correct that mushrooms (at least 99% of mushrooms) don't contain cellulose. Rather their bodies are made of a polymer called chitin, which is what insect exoskeletons are made of. This difference is one of the defining features that separate mushrooms from the plant kingdom.

I used to get up really early and go mushroom. Picking with my dad. Nothing tasted as good as those mushrooms from field to pan. Amazing. This brought those memories back. Thankyou.

I remember getting deep fried mushrooms as a kid from an old school restaurant that use to sell them in my area. Nothing quite like them, as I remember. Was always an interesting treat. Of course they were lightly breaded. Long time ago.

Towards the end of stage 3,I add coarsely chopped garlic. Then I add red wine and let them softly stew for about 20 minutes. When the red wine is reduced to a thick sauce, they are ready. Everytime there is a BBQ, I am demanded to make them. I always receive manage proposals, from both women and men (I am a very male male)❤😂

All these years I have fried mushrooms like this and now I know my mom taught me the right way

Never cooked a mushroom past a few minutes in my life, going to try this!

Grouping the questions and answering the questions systematically makes this presentation all the more priceless. (I had seen another that gave the same info, but taking a longer time. So thank you Food Chain TV and thank the commenters who asked questions. My How to Cook Mushrooms knowledge has increased by leaps and bounds. The day is starting well and by happenstance.

I have been cooking mushrooms for the longest time and I usually serve them after stage 2. I will try them at stage 3. Thanxs

I serve mushrooms like this with everything!! Use a larger skillet and get to stage 3 a little faster by taking Julia Child's advice. "Don't crowd the mushrooms!"

All these years I have been serving boiled mushrooms and thought they were fried!! Thanks for sharing.

Thanks for the advice. Results are much better. My wife used to think that she didn't like mushrooms, but she really liked these

This is my first time ever cooking mushrooms. I followed your recipe and I also added onions to mine. I loved it. Thank you.😊

My son who is 22 cooks them like this..always tells me "mum ur just boiling them".So it turns out he is correct..thanks Darragh.🥰

Thank you. I have always undercooked my shrooms - only realized it after watching this vid. Tried cooking just a handful tonite per your instructions. Best ive ever had, and ive been cooking shrooms for years!!

I have made these so many times and I get so many compliments. Thank you!

The best explanation I have seen after many recipes. The same works for bacon. Remove the water at low temperature before the cooking actually starts then turn up the heat a bit. Same for the oven.

It works even better if you used a bigger pan and quartered them! Love the taste of proper fried mushrooms ♥

if all my teachers were as effective, simple and efficient as you. i would have been close to a genius now. thank you.

I LUUUV mushrooms! When i was a kid i couldn't stand to eat a raw mushroom, as i got older i learned that they give salad extra flavor. Getting older i learned that they are also yummy if fried in potatoes, red onion, green cabbage, with a sprinkle of thyme, and basil, or just raw with some salad dressing. Thank you for the tutorial! 😋

I just finished cooking mushrooms for my Christmas Day dinner. Thanks for the video. It has turned out perfectly. In the past, I never let the moisture evaporate through the cooking process. It is a great pairing with t bone steak and most importantly low carb.

Very useful thank you, couple of points, butter has a smoke point of about 150° C, (olive oil 150 to 170° C) but Ghee which is clarified butter has a smoke point of about 250° C. Possibly more used in South and East Asia but available in supermarkets throughout the Western world. Don't be scared of it. ;)

Outstanding. Your observation about quitting after stage 2, is spot on. Looking forward to a great chowdown. Thank you.

Thank you! I love mushrooms. Had no idea there were stages. Great presentation

This is the best delicious and simple authentic recipe I ever made thank you !

When the mushrooms just get to stage three I add butter, marsala wine, and half and half or heavy cream. I cook it a little longer till the liquid thickens. And then you have a wonderful sauce to use on steaks or chicken. Makes a decadent meal. The sauce is wonderful on the meat and a baked potato. The mushrooms are heavenly.

Thank you so so much for this video. My boyfriend loves mushrooms and requests them quite often. I’ve never been too sure on how to cook them because every time I did, I never liked how they came out. But it was because I stopped at part 2 of the cooking method. Now, I’ll definitely be making them more often now that I know how to cook them. I wasn’t too big on mushrooms before but I think it was because I didn’t have them cooked correctly. Now I really enjoy them too!

I have been cooking mushrooms to stage 2 my whole life. This is a game changer!! They are delicious this way. Thank you!!

At the end, if you add butter that's a huge improvement. If you add just a small shot of Grand Marnier it's heaven !

Most restaurants cook mushrooms the wrong way! Never should they be slimy or wet. Those you just made are the best I've seen outside of my own kitchen!

I love mushrooms. This is exactly the video that I was looking for awesome mushroom cooking and taste. Thank you.

Great video and no obnoxious music interference in the background. Well done!

I followed your instructions and you were absolutely correct. THANK YOU!

I pretty much fry my mushrooms this way, too. Recently I have switched to chestnut mushrooms whereas for the past 40 years I selected white button mushrooms. The chestnut variety has more flavour and keeps longer in the fridge. I reckon I eat fried mushrooms at least three times a week. I'm having some this morning for breakfast with a shrimp omelette. For seasoning, I swear by Polish Kucharek seasoning powder. It's amazing on mushrooms, sprinkled over fried eggs, in stir-fries, wonderful stuff. I discovered it about five years ago, because here in England we have many Polish guest workers and now a number of Polish and East European grocery stores. Kucharek has become so popular that now all major supermarkets stock it, too.

OMG, this is amazing, I was only stopping at stage 1 then removing the excess liquid. Thank you SO much ! 💓

I found salted butter, high heat and quick searing times are best for retaining flavor, color and camelization. Over crowding can prevent searing and makes it harder to flip the mushroom slices for an even sear.

Making mushroom soup and needed a visual for how to tell when they have cooked off the moisture. Thanks you for making this!

I'm satisfied with the youtube algorithm tonight.

I can taste them through my eyes. Can’t wait to fry and get that water out. Thank you from Cornwall.

past 2 years i've been cooking mushrooms this way and its delicious. Thank you so much.

Great work and thank you for posting the Q/A section as they answered my questions. I can't wait to try this recipe!

I make mushroom/butter sauce by cooking raw, cut mushrooms, lightly salted in lots of butter, tightly covered over a low heat. The salt is to bring out the liquid. After a few minutes, I strain the pan of all the liquid and put it in a bowl. I then put the mushrooms back on the hob to get whatever more liquid I can from them and strain them for it. When they are essentially dry, I finish cooking them pretty much as you do. I then use the mushroom-infused butter as the basis of a butter sauce over pasta. It's light and subtle but tastes like nothing else.

Finally someone who cooks mushrooms like me. I add salt and pepper at the beginning and its not a million miles away from that steak flavour.

I tried this and it came our PERFECT!! Thank you for sharing this video with us

What a beauty and it looks delicious. Love your basic recipes.

Well done my friend... always reminds me of the ending to the movie "The beguiled" with Clint Eastwood every time I see fried mushrooms. Those mushrooms looked yum and so do these...😋👍🏾

I can confirm this is the proper way. Water steam first always. Good job sharing good info chef.

I've just cooked shiitake mushroomsl by following your method. I've watched so many videos 5o cook perfectly but this simple recipe is the best of the best! Thank you very much for this video.

This is just a great and simple way to do the best mushrooms I did everything as he did except the butter and they were the best mushrooms I've ever made. Thank you.

I’ve been stopping at step 2. Good tip. Thanks

Wow, I was always a step two-er and they're done - thanks so much!

Delicious! I followed this video exactly and the mushrooms were better than I've ever cooked before. Thank you Also important for your mushrooms to be very fresh.

This is my second time watching this. Saturday I will do it for sure. Thank you.

This is a very good, very detailed lesson on an important cooking skill. You’ve earned my interest and I’m curious to see more of your content. I have subscribed.

That’s exactly how you cook mushrooms properly! Well Done 👍🏻

Thank You for This Video / Knowledge of Cooking Mushrooms. I LOVE Mushrooms But I Have Never Been the Person Cooking Them, and I Was NOT Aware of How They Should Be Cooked.!!! I WILL Definitely Try This Recipe.!!! Thank You Again.!!!

Love the Simplicity of this !!!!!!!

This instruction is entirely correct! In Chinese gastronomy there are two revered and "Princely" items (^) whose Umami is intensified by either drying or frying and those are Ham and Mushrooms. For example think of Jamon Serrano that divine cured/aged ham of Spain or Prosciutto di Parma! Next time you make a ham and cheese fry those ham slices hard until you get some caramelization and you've driven off some of the moisture, set aside or use hot and build your sandwich! Make a simple mayo, add fresh basil, or a clove or two of garlic for an aioli and enjoy. (^) Chinese gastronomy recognizes a few items that in their natural state, possess Umami, two are ham and mushrooms, all others have to be either pickled, pickled/fermented, fermented, dried or fried, or salted or combinations of all of those in order to develop Umami. Hoisin sauce, Fish sauce, Kimchi, soy sauce and so on... UMAMI is becoming one of those "new wave" gastronomic buzz words that many use to impress, and often misapply. A well seared steak has had it's flavor deepened and intensified but that IS NOT Umami! I always keep on hand a small jar (think Dijon Mustard jar) of Mushroom Flour. Take 2 pounds of Baby Bella/Crimini mushrooms or standard white mushrooms, clean off any soil/manure by vigorously rinsing under running water in a mesh colander and then rub/pat dry with a cloth. Ahead of time, go to a hardware store and have them cut you a piece of door screen to fit the size of your oven rack, (or line a large cookie sheet with parchment but the preferred is the screen) then spread the mushrooms over the screen on your oven rack and heat the oven to the lowest setting, warm or 200F, if it has a convection fan, turn that on for a quicker drying and dry them bone dry and don't worry if they toast a little but burnt won't be pleasant so keep an eye on them. The heated drying is preferred over a dehydrator as the gentle cooking intensifies the flavor. When they are cool, begin loading them into an electric blade coffee grinder and spin them into dust until you get something of the consistency of corn starch and store in a tightly closed jar and it will last an indefinite time, I have some that is over 2 years old and it is still just fine. Use the flour any way you want, experiment... Added to a mushroom cream sauce or a mushroom/red wine/shallot & beef broth reduction it's a quick way to bump up the flavors. Like Au Jus with your prime rib? Take the Jus and reduce it a little, say 20% or so, we're not making consommé here or a demi glacé, just concentrating the flavors a little, add a tsp. minced shallots if you like and or a level tsp. of the mushroom flour per cup of liquid and simmer lightly for an additional minute or so and then you have an Au Jus worthy of praise. Thicken slightly with a little slurry of Arrowroot or corn starch for more cling.

Thank you! I have a big bunch of ‘em in my fridge. Can’t wait to do this tonight. Dam I am more excited about cooking ‘shrooms than I am about goin’ on a date. How the times have changed, LOL.

Thank you for this recipe I really appreciate it…. I have been cooking mushrooms the wrong way for years ….. this was a real eye-opener thank you so much …

Just watched this tutorial and you were spot on! I was only getting to step 2…great video and the explanations 👍🏽👍🏽👍🏽

I use Kerrygold Pure Irish Butter instead of oil at the start. Its a fattier butter and is amazing in sauteed dishes. If I am cooking mushrooms to put over a steak, I will add a little more at the end just to give it a little sauce for the steak. This butter is the best butter out there. I save it for special things like mushrooms and baked potatoes which pair with the butter well. Once the liquid is evaporated, a tiny bit of butter goes in the center with fresh minced garlic and sautes for a minute. Then its white wine time and let it also evaporate/reduce. Then I let the mushrooms saute for a few minutes before adding the finishing touches of salt, pepper and tarragon (this is also where I would add in tiny bit more butter for mushrooms going over a steak).

This technique can’t be explained enough. So many folks don’t know it, including professional cooks. Well done!

Thank you for sharing your recipe. I'm actually going to try it out tonight.

This is really a good video. Short, sweet and to the point.

helpful for vegetarians too, fungi are more related to animals than plants so when you concentrate the flavors like this, its very meaty. You can actually cook slices of mushrooms in the oven like you would bacon until they're crispy. Tastes like bacon, pretty crazy.

Great video. It's pretty much how I cook mushrooms but now I will be sure to follow your three stages. I sometimes dry mushrooms for long term storage. As an experiment I have part dried mushrooms to reduce the water content before frying and found it very successful.

Thank you, that’s the best mushroom cooking video I have come across. Very educative. I’m sure I’ve mostly done it wrong until now. . Now I have to try!

Absolutely delicious recipe. Everyone who has tried them, loves them.

Tonight I made the mushrooms as shown - and they were delicious! TY so very much! I did add at the end two cloves of finely diced garlic and when glassy, I added about 2 tsps of marsala - and let it 'boil' out. Delicious! Again, thank you.

Great video. This is the way I’ve always cooked mushrooms. I like it with garlic, shallots, wine & soy sauce, sometimes Montreal steak seasoning.

Thank you so much! I just made these for the first time to go with a beef tenderloin for Chris's dinner. They are excellent! Merry Christmas.❤️😋

Bravo. Finally a cook who knows how to cook the amazing mushroom! New subscriber!

This is how I do mine! At the end I add a little garlic sea salt and a bit of coconut aminos, delish! I wish some restaurants would learn how to properly cook them, I usually see them at the beginning of the boiling stage as you mentioned...not good.

I like to add a little worchestershire sauce. 🥰

Yummy they look so good , I’ve been cooking them wrong all along I will try it your way , thank you 👍❤️❤️

OMG so nice to see so many people love their mushrooms. Best mushrooms i ever had was when I was a kid many years ago and I was in Ireland visiting relatives and I was sent out on a mission to pick mushrooms with my cousins. My Aunty cooked them when we got back and I was in mushroom heaven.

I’ve been eating steamed mushrooms all my life (70y) I’ve been a Stage 2 mushroom chef. I even add water by washing them first

My mum showed me to cook mushrooms like this but many of my friends don’t.. I’ve never had the confidence to tell them to cook them the way I do as I thought it was just our family way.. Going to show my friends this video now !! .. Thankyou so much .. and Thankyou mum 💕

I love the knife you're using! I have one similar to it on my counter all the time.