Why Do Raw Mushrooms Absorb So Much Oil?

Byamazingfoodstv


Science expert Dan Souza explains why mushrooms absorb so much oil.

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40 Comments

  5. I put them in a non stick fry pan, no oil, cover and cook until liquid appears, drain and reserve liquid, then add oil or butter and saute uncovered. Reserved liquid can then be added and reduced for more flavor or used in another dish. The advantage over the microwave is one less bowl to clean and more even cooking.

  7. I love Dan, but what kind of monster wants their mushrooms to taste like neutral flavor canola?

    All i was thinking is that he should be using flavorful fat like butter (and some aromatics and seasoning to make said fat even more flavorful). And then you have delicious little flavor sponges 🧽 🍄 🧈 🧂

  8. I tested this on Crimini and white button, nuked them whole for 45 seconds in a 1200W microwave, let them cool for 30 seconds, sliced them and sauteed them in a bit of oil, they turned out perfect, no sogginess whatsoever either.

  10. Mushrooms are actually complex, multidimensional organisms, and what we call "mushroom" is actually just a tiny part of the whole organism, a tip of the mushroomberg, so to speak. That's why some mushrooms can bring visions – they are doorways and portals to other parts of the multiverse. When you drench them with oil, the oil is channeled into another part of the multiverse, specifically into the lower hells inhabited by perpetually hungry spirits that immediately devour and triglycerides pouring down from our plane. That's why you can add more and more oil – it's not absorbed like by a sponge, but channeled away like through a pipeline. Peace, brothers!

  12. Yeah, no,

    I don't keep adding oil. I'm not stupid. I either stir them constantly, or I cook them with other veg, such as onion, first, with salt, so they sweat out their water. Please, don't talk down to us, as if we are morons. Thanks.

  13. In Restaurant style. Throw them in Fryer. Very fast and easy. Fryer does the microwave thing but faster. The Hot oil can not enter the mushroom because the mushrooms have so much water and all that heat from the oil makes it turn to steam keeping oil out of the mushroom. And you can then throw them in a hot pan brown them.

  15. Put a little water in the sauce pan with the Mushrooms. The water will steam and evaporate but what happens is the steam will close all the little air pockets in the Mushrooms. Add a little oil and cook the rest of the way. Enjoy zero oil filled Mushrooms!

  18. I usually cook them as usual, but then add the salt (to taste) and stir. What I found is that salt makes the mushrooms release their water, and usually the water will boil off in the pan and the mushrooms will caramelize.

  22. Camas. I certainly don’t want to get existential about Microwaving Mushrooms. Just saying that maybe replacing “briefly “ with one or two words that give an expected range of time, would not detract from the intended brevity of the video.

  36. Toss in a dry pan and cook with a bit of water (1/4 cup) on high heat.

    When when they shrink you’ll know the pores are gone.

    Pores will disappear then cook with a little oil to sauté. Then add butter.

    Next add wine, ginger, salt n pepper .,.spices …etc

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