The recipe that got my boyfriend to finally like mushrooms

when i first met my boyfriend he hated mushrooms if they were like anywhere on the table he would have a gag reflex and this bothered me because mushrooms are amazing so i dug deeper into his issues and i realized that he had only had soggy slimy soppy sad mushrooms without any flavor usually these white button mushrooms cook down really really soft and squishy and weird so today i'm going to share with you the recipe that converted him from a mushroom skeptic into a mushroom lover it's my creamy vegan mushroom stroganoff it is so flavorful delicious and it's going to teach you a lot about how to cook mushrooms the right way the first thing that got max to fall in love with this mushroom stroganoff dish is using a variety of different mushrooms instead of just using the classic white button mushroom first i went with some cremini mushrooms these are brown button mushrooms they have more flavor than the regular white ones and i love using them because they're inexpensive and you can get them at most grocery stores then i went with some shiitake mushrooms these are a lot bolder in flavor and meatier in texture i really really like them then i brought in some oyster mushrooms which are absolutely beautiful they're really meaty but also velvety at the same time they make a great meat substitute and they're not at all watery or soggy and taste wise they're a little bit similar to these guys they're not too intense or too earthy they're just kind of mild and nice and then i use some maitake mushrooms that they're also called hand of the woods because they kind of taste like chicken they're a little spicy a little earthy and they naturally contain l-glutamate which is basically the essence of umami which is why they're so good and when you cook them they crisp up so beautifully that you kind of forget you're eating mushrooms maitake mushrooms have this thick white base at the bottom that is too tough to eat so cut that off you can save it and freeze it for later to add to mushroom stocks and that's kind of a principle you can use for all of these mushrooms stems and scraps you can add them to a mushroom broth oyster mushrooms and maitake mushrooms are delicate enough that you don't actually need to slice them you can just gently rip them apart into pieces with your hands this is extremely satisfying to do i find it very therapeutic you don't have to use this precise combination of different mushroom varieties but you do want to think about the different tastes and textures of the mushrooms you are using and even more important than the different varieties is how you cook the mushrooms instead of cooking mushrooms for just a few minutes until they're tender i like to cook them for a longer time until they're deeply browned and crispy i use three main techniques in this recipe to get crispy brown mushrooms first you need to cook the mushrooms in two different batches when you're working with this many mushrooms i know it's a little extra work but when you overcrowd mushrooms into a pan they're just gonna steam instead of crisp up and steamed mushrooms are not very good mushrooms two in order to let the mushrooms sear you have to use a relatively high heat and you kind of have to let them just hang out and do their thing and not stir too frequently and three unlike a lot of other vegetables you don't want to salt mushrooms when you first start cooking them that's because mushrooms are these porous little sponges and they have a lot of moisture so when you salt them you're drawing out that moisture and that's going to release a lot of liquid and again it's going to steam those mushrooms instead of letting them crisp up and get browned instead i cook the mushrooms for a good 9 or 10 minutes until they're nice and browned and then i add the salt all right that was a lot of mushroom talk but i'm sure that if you follow these tips you too can convert the mushroom haters in your life i also sauteed the mushrooms with some leeks leeks are a little bit sweeter milder and more delicate than onions and when you combine that with the earthy toasty woodsy nutty mushrooms it's just a love affair but like a good love affair not one of those scandalous ones you read about on twitter we're going to chop off the dark green stems at the top you could use those to make a broth or a stalk and then we're gonna chop these up not too finely because they're gonna cook down for quite a while with the mushrooms leeks have all the sand hiding up in here so you want to give them a thorough wash after you chop them cover them with some cold water in a bowl and use your hands to just kind of like swirl it around to get the dirt loose and then scoop out the leeks with your hands or with a slotted spoon and since we just washed these i'm going to pat them dry so that our mushrooms don't get any excess water on them i've divided the mushrooms roughly into even batches and i'm going to do the same with the leeks and we'll get started on our first batch you want to wait until the oil is very hot and then add your leeks and mushrooms cooking at medium high heat is going to help these mushrooms brown really nicely let the mushrooms and leeks hang out for a minute or two before you stir them and just stir occasionally not too often and cook them for about 9 or 10 minutes or until the mushrooms are really well browned while the mushrooms and leeks are on the stove i'm going to prepare a couple other things we're going to mince up some garlic and some fresh thyme if you don't have fresh thyme you can substitute with dried thyme another thing we can do while the mushrooms are cooking is prepare our roux-like mixture i say roux-like mixture because the roux is traditionally just flour cooked in butter or oil and this is kind of a rue plus we're going to use one and a half cups of vegetable broth a fourth of a cup of flour two tablespoons of tamari and one tablespoon of vegan worcestershire worcestershire worcester shire sauce it's a lot easier to say when i pretend to have a new england accent worcester worcestershire sauce you need one tablespoon of worcestershire sauce worcestershire sauce is typically not vegan but there are several brands that sell vegan varieties like this one is traditionally used in stroganoff it has a lot of savory depth of flavor and it helps enhance rich meaty dishes it's been about 10 minutes so let's go check on those mushrooms and leeks we're going to add half of the garlic and thyme mixture to the leeks and mushrooms along with a quarter teaspoon of kosher salt and we'll reduce the heat to medium to prevent burning and cook for another like two to four minutes until it's really aromatic and the mushrooms are deeply browned we're going to set this mixture aside we're not going to use it until the end and then we'll do the same process with the remaining leeks and mushrooms as well as garlic and thyme while the second batch of mushrooms is cooking we're going to get started on our next step which is to open a bottle of dry white wine and since we have a few minutes i'm just going to have to have a little glass of wine myself once our mushroom mixture is cooked down it's time to deglaze our pot with some white wine and you want to scrape up those brown bits because that is where so much flavor lives and you want to incorporate that back into the dish i'm using a non-stick pot so there's not a lot of scraping up to be done but if you're using a dutch oven you got to do a lot more work simmer the wine for about 3 minutes you want to wait until it's mostly evaporated and you can no longer smell alcohol next we'll pour in that savory vegetable broth through mixture the flour in that is going to help thicken this up a bit and we're going to bring that to a simmer and then add one can of coconut milk this is going to mimic that rich creaminess that sour cream traditionally brings to a stroganoff as well as two tablespoons of tahini it's gonna add creaminess a slightly nutty taste that i absolutely love two tablespoons of nutritional yeast that's going to enhance the umami flavors we already have in the mushrooms and a teaspoon of paprika and some kosher salt whisk that all up and we'll bring it to a simmer you want to cook that for about 10 minutes until the sauce is really beautifully thickened once the stroganoff sauce is at a simmer it would be a good time to start cooking your pasta traditional stroganoff is made with twisted egg noodles this is the closest thing i could find that is egg free it's this really cute twisted pasta shape i'll link it below because i cannot remember the name of it right now finally we're gonna add in some dijon mustard the acidity in there is going to freshen up the richness of this dish with a slightly sharp finish now add in your cooked pasta and toss to coat [Music] all right now for my favorite part the taste test obviously but sprinkling some of these brown mushrooms right on top before serving having a crispy kind of mushroom component is not traditional in a stroganoff because it's mostly just a creamy only dish but traditional stroganoff also has beef and sour cream in it i feel like the authentic stroganoff train left the station a long time ago also the slightly crispy mushrooms are what made max fall in love with this recipe so i really love them here i like to finish this dish with some a fresh chopped dill there's something really lovely about dill with mushrooms and leeks it's going to bring a nice kind of lemony herbaceous freshness to a very creamy and rich dish oh this is exquisite i really don't have any other words especially with the mushrooms on top and the dill it is so perfect but i guess i should probably get input from the mushroom skeptic in the room give it a taste you know i like this i don't know why you're making me do this you're in the title you have to be on camera you have to speak before you eat again let's let the viewers know what you what you think it's really good you did a great job shut up give give your honest feedback yeah first of all it's not slimy like most mushrooms are which is probably the most important thing for me the dish has just got this super umami kind of flavor it's creamy the sauce is just amazing and the kind of crispy mushrooms on top are a really nice touch i think would you say it's delightful it's it is delightful i'm delighted would you like to do the outro i don't know okay well if you like comforting pasta dishes i made a short playlist for you right here oh right here bye

Channel: Rainbow Plant Life

Views: 956,715

Keywords: vegan mushroom stroganoff pasta, mushroom stroganoff, stroganoff recipe vegan, mushroom stroganoff vegan, vegan mushroom pasta, vegan mushroom recipes, how to cook mushrooms, best way to cook mushrooms, rainbow plant life, rainbowplantlife, mushroom recipes vegan

Id: fZuO9H21jyE

Length: 9min 13sec (553 seconds)

Published: Sat Nov 14 2020