Sauteing Mushrooms to Get Rid of Water

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Sauteing mushrooms is actually a really great way to get rid of excess water, so long as you're using the right technique. Learn about sauteing mushrooms to get rid of water with help from the owner of an urban mushroom farm in this free video clip.

Part of the Video Series: Mushroom Recipes
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Video Transcript

Hey, everyone. Welcome to Back to the Roots, an urban mushroom farm in Oakland, California. My name is Jared Abbott but tonight in this kitchen you can call me chef Jared. I'm going to show you something real simple. Basically just how to cook mushrooms to get rid of all that excess water in them. So all I'm going to do is saute them. I'm going to use fresh oyster mushrooms that I've grown myself right here in our warehouse. Really easy to do, all you do is take home this little brown box. Open it up, mist it with water a couple of times a day. After about seven days you'll start to see little baby mushrooms shooting out. And this happens in about 10 days. And then you can cook anything you like. Now to prepare these mushrooms all I'm going to do is cut off a little end there. You see there's a little bit of coffee on there and that's because we grow them from recycled coffee grounds. And because I've grown them indoors I know there's no dirt or anything else on them that I might want to wash off. So I really don't need to wash them at all. Now run the knife through them once. And same thing over here cut the end off. And cut them up. And you know up to you as far as how big of pieces you want. But I like them kind of about yeah big. Nice little chunk of mushroom. Got my pan on medium heat. I'm going to add a couple tablespoons of olive oil. Now when you are cooking with olive oil over heat you want to try and get the just straight regular live oil not the extra virgin olive oil. Because the extra virgin olive oil doesn't hold up under too much heat. Add my mushrooms straight to that. Nice little sizzle it means the pan is hot enough to start cooking. And I'm going to show you right here I've got a little piece of a mushroom. If you see mushrooms have a lot of water in them. It's kind of squishy like a sponge and you know the whole idea behind a mushroom is that once it rains the mushroom just absorbs all that water and just starts taking off. So the idea behind cooking it is that when you saute it or grill it it takes all that water out of the mushroom and brings it to a nice little kind of meaty flavor and texture that you can you know enjoy with any meal really. So I just want to show you what happens here after only two or three minutes of medium heat and how that this mushroom is already started to loose all that water. It's already become much thinner and you know a little bit of golden brown is perfect. From here you know you can add other ingredients, add just straight salt and pepper. And it will be delicious just like that. And it's going to be a nice little crunchy texture to it. You know of course that meaty flavor you know real nice little feel to it. I'm loving this golden brown color on the mushrooms and for this dish I left it with no salt and pepper. All I've got are mushrooms in the olive oil. So we can bring out that nutty flavor and really taste that natural flavor by itself. And now for my favorite part it's taster time. What can I say amazing just amazing. Great tasting mushrooms, nutty, crispy, crunchy I love them. Thanks a lot guys. My name is Jared, you can call me chef Jared. And I'll see you next time.


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