Sauteed Mushroom Recipes

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Sauteed mushroom recipes all tend to call for a few key ingredients and just the right preparation process. Learn about sauteed mushroom recipes 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 my kitchen at Back to the Roots an herb and mushroom farm in Oakland, California. My name is Jared Abbott, but tonight right here you can call me chef Gerard. And I'm going to show you how to make a mushroom saute with oyster mushrooms and some other veggies. So get ready. Now the protein in this dish is going to come from fresh oyster mushrooms that I've grown myself from our little brown box. All you have to do is open it up, add water a couple of times a day and mushrooms just come shooting right out the front of it. So let me show you the recipe. So I've got some pre-chopped garlic right here. Now I'm going to chop up a couple of peppers that I found at the market. These are pretty cool, I think they're in season right now. So I though hey, let's use them. I always like to use seasonal vegetables. So I'm just going to chop up two. These ones shouldn't be very spicy but I will add some spice afterwards. And I'm going to go for slightly bigger pieces. I want to you know, have some texture in this dish. So, put those in the bowl for now. And then I'm going to move on to a jalapeno. Now I like my food spicy so I'm going to use half this jalapeno for this little saute here. Don't need the full thing. And of course if you want to eliminate some of the spice you could always take the core out which will help keep the spice down. Got my jalapeno and to take the core out it'd be really simple. All you have to do is remove this white section here with the seeds in it. You can take that full thing out and then it won't be so spicy and you could just chop it up at that point. I'll just add that to it for now. So we get started with my garlic and potatoes and I really want to add enough oil here. So, I'm going to add about a quarter cup of olive oil, a nice sizzle to it. I'll add the garlic. I'm going to add the potatoes in right away afterwards, because we gotta get these things to start cooking. So they have a few minutes to cook by themselves before I add everything else to it. Now because we're not boiling them first we're really want to give them a solid five or six minutes by themselves before we add anything else to the pan. And if you wanted to speed it up a little bit you could boil the potatoes first and then add them in after they've boiled for a couple of minutes by themselves. So I've got them on about a medium heat here. Just going to let them hang out, do their thing until they start to soften up a little bit and then I can start to add everything else. You can see that there's enough oil for that. It's not going to dry up any time soon and potatoes are lubricated enough so they won't start burning and sticking to the pan before they're ready to eat. So Steven my camera man is saying it's starting to smell pretty good. So they must be ready to add the other ingredients. And if you look there's starting to be some light brown coloration throughout the potatoes and the garlic. Also if you want to check you can grab a knife or fork and kind of poke the potatoes and see it goes in pretty easily. So I can start to add everything else. And from there I'm going to add the peppers and the mushrooms and jalapenos. So the good part about this is I put enough oil in there so that these other vegetables can get lubricated as well and start to cook in that. They won't start burning and sticking to the pan. That's really key. So we've got the potatoes that are golden brown and everything else in there. We'll let it hang out for another couple of minutes and actually I'm going to add a couple of other things to top it off. How about a little purple cabbage. Now that's going to help add a little texture, a little crunch and of course that amazing color. And while I'm at it I'll throw a little bit of lemon, just to squeeze a little core lemon in there to add a little bit of that citrusy sour flavor. The final ingredients would be a little bit of sea salt, and some pepper. Mix it all together and that's going to be my mushroom saute. I'm going to take it off the heat right now. I like to keep the cabbage relatively raw, nice and crunchy and not too wilted. Well you know what time it is, it's taster time. I'm going for a potato. Mmm. The potato is perfectly cooked, not too soft, not too firm. And that's pretty much it. So oyster mushrooms, potatoes, a little red cabbage and peppers, jalapeno for some spice, that's a nice little mushroom saute right there. Thanks a lot. Once again, my name is Jared. You can call me chef Jared, and we'll see you next time.


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