Month: April 2022

Hello Friends welcome to “Madras Samayal ” Today lets see how to make Mushroom Gravy It is an excellent side for Chapathi, Dosa, Rice … This can be made in less time, lets start the preparation Heat 3 tbsp Oil in a pan Add 1 cinnamon, 3 cardamom 1/2 tsp cumin seeds give it a stir after mixing I am going to add 1 large Onions – finely chopped Required Salt Saute until the onion turns golden Once the onions are golden, lets add all our flavorful masalas 1 tsp Ginger Garlic Paste 1/2 tsp Turmeric Powder 1/2 tsp Cumin Powder 1 tsp Garam Masala powder 1 tsp Coriander powder 1 – 2 tsp Chili powder And finally add 3 green chilies and few curry leaves mix it nicely Next I am going to add Tomato 1 finely chopped tomato little amount of water Cook until the tomatoes are nice and soft once the onions and tomatoes are nice and soft i am going to add Mushrooms I have here 250 grams of mushrooms Mix it nicely with the masalas Once the mushrooms are half done, add required water. let it cook for some time. After 3 – 4 minutes , mushroom has released its own moisture Now lets add required water you can adjust the consistency accordingly. Cover it again and let it cook. Now after 7 – 8 minutes lets check wow !!!! Mushrooms are nicely done Finally add some coriander leaves for Garnishing Thats it our Mushroom Masala is nice and ready Please do try this recipe at home And if you like this video please subscribe to “Madras Samayal”

To most people, mushroom clouds mean nuclear explosions: the threat of radioactive fallout, of mutually assured destruction and of the end of the world. But they don’t have to be: any large enough explosion will cause a mushroom cloud. And it’s happened in Britain: right here. This crater was once RAF Fauld, an old mining operation converted to an underground bomb storage depot for the Royal Air Force. Underground storage was meant to be safer: one of the problems with munitions dumps is that the enemy just needs to hit them with one bomb and the whole lot goes up. This site seemed perfect: but there was a problem. Because this was built in the 1930s for small bombs, the sort that one person can carry, the sort that you can move on a conveyor belt, the sort that the Army can fire from a field gun across the trenches. That’s why these old quarries with all their tunnels and caverns were perfect. But then the Second World War moved on, and bombing became a job for the Air Force, and the bombs got bigger and bigger and bigger, fast: half a ton, one ton, two tons. And the war effort needed many, many more bombs than had been predicted. Rapid changes in supply and demand meant that the underground depots were filled far beyond anything like their original capacity. By the end of 1944, the men here at RAF Fauld were storing stacks of high incendiary bombs outside the mine until they could find space inside. There was a war on. They had to make it work. Monday, 27th November, 1944. The commanding officer was on leave. The officer responsible for the underground stores was also on leave — and it was his deputy’s day off too. Everyone who was down in the depot and in charge was inexperienced and massively overworked. According to the official inquiry, someone tried to remove a detonator from a live bomb with a brass chisel. And brass chisels cause sparks. In Morocco, 1500 miles away, seismographs recorded what felt like a distant earthquake. A hundred miles away, people heard a rumble carried on the wind. Four miles away, a shock wave blasted out windows. And here: a mushroom cloud rose into the sky. 4,000 tonnes of bombs had gone up in one terrible chain reaction, the largest explosion ever in the British Isles. This crater was once a hill, with a farmhouse on top of it: no trace of that farmhouse, or the people who lived there, was ever found. The bombs that hadn’t immediately exploded were thrown into the air and rained down for miles around, along with millions of tons of debris. A nearby dam collapsed, sending floodwaters down into factories and houses in a nearby valley. The exact death toll will never be known; at least 60, perhaps 90. It took months before all the bodies were recovered, and some were never found. And in the Air Force reports, held classified for years and years after the explosion, along with the names of the dead and page after page itemising every bit of the destruction, there is this phrase: “columns of black smoke and debris rose in gigantic mushroom form”. When you’re rushed, when you’re inexperienced, anyone can get complacent, anyone can cut corners, anyone can make a mistake. Even working with high explosives. Now slowly, over years, the crater was cleared and reclaimed; decades later, what remains is an odd scar on the landscape. About half the bomb store actually managed to survive the explosion; and while the bombs were removed, there are still tunnels and storage rooms hidden under the crater. But after careless explorers started damaging the site, all the known entrances were filled in. And given the warnings about unexploded bombs still in the crater, I’m not about to climb this fence and go any further. There is one little interesting note, though, right at the end of the story: through the late 40s and the 50s, the American military kept asking for records and details of the explosion. How big was it, exactly? What was the damage to the nearby land, and was it by earthquake or by blast wave? What happens if you, essentially, detonate something with the yield of a tactical nuclear bomb underground? Britain never answered. And America went on to make its own mushroom clouds. [Translating these subtitles? Add your name here!]

Because cream of mushroom soup is so popular as a canned good, it kinda has a low-class reputation. But I love the stuff, so what I’ve tried to do here is make high-class cream of mushroom soup. It’s a bit more expensive and more finicky than my typical soup recipes, but it’s honestly the best thing I’ve had to eat in awhile. It’s very strong, very delicious — if you really like mushrooms, and I do. But the first thing is an onion, peeled and roughly chopped. It’s gonna get pureed, so it doesn’t have to be pretty at this stage. Pot on pretty high heat, some olive oil in there, and I’m just gonna stir this until it’s soft and starting to brown. You’ll notice I’m using my Chrissy Teigen pan, not a soup pot. This is gonna go a lot faster if I cook it in a wide vessel. A narrow soup pot just doesn’t have as much hot pan surface area. After about 7 minutes in the pan, that’s good enough. In goes a couple tablespoons of butter. You could just use more olive oil instead — an amount roughly equal in weight to this quarter cup of all-purpose flour I’m stirring in to make a roux. About 30g of flour. If you have a enough fat in there you can stir it into a thick paste. It might look too dry until you cook it for a minute. A roux will loosen up when it really gets going, and I’ll just gently brown that for a few minutes, just for flavor. Before it burns, we’ll need something to deglaze the pan. A wise man once said, I’ve got my Courvoisier right here. Actually it’s Hennessy. Any cognac, and brandy would be fine — or whisky. Any liquor aged in a wooden barrel goes amazing with mushrooms, in my opinion. It’s like tasting the essence of the forest — the tree and the fungus that grows through it. I probably put in a whole cup of cognac, 240mL. But we obviously need a little more liquid, so I’m just slowly mixing in about two cups of plain water. If you put it all in at once it’ll be hard to stir out the lumps. I used plain water instead of stock because this is gonna be my stock — dried mushrooms. Any kind — I’d say just buy one of the cheaper varieties. These are maitakes, and I try to snap apart the biggest chunks as I drop them in. This recipe will have fresh mushrooms, but the flavor base is dry mushrooms — an ounce total, 30g. Each of these packages is half an ounce. Dried mushrooms are a far more potent source of umami and shroomy flavors than fresh mushrooms are, but some people are bothered by the tiny grains of sand that are often stuck in them. You’d have to look real close to these porcini to see anything. Oh, you noticed the green glasses? Why yes, they’re from Warby Parker, the sponsor of this video. Dried mushrooms and cognac may be expensive, but these start at just $95, which is cheap for good glasses. Whether online or at their stores, Warby Parker provides exceptional eye wear and eye care — they do exams, too. And if you follow my link in the description, you can browse their glasses, their sunglasses, their contacts, all of that. And you can pick five frames for a totally free at-home try-on. These came right to my door, shipping was free, and I’m under no obligation to buy any of these — though I do like that pair. These ones are gonna be a nope. Hey, I figure I might as well try stuff I’d be too to embarrassed to try in front of people at the store. When you’ve made your decision, you can just slap on the pre-paid return shipping label, drop it in the mail and that’s it. Order the winning pair online. Do your free at-home try-on. Just go to warbyparker.com/ragusea. It helps me when you use my link, which is in the description. Thank you, Warby Parker. And if a little sandy grit on dried mushrooms bothers you, here’s how you deal with it. Bring some water to a boil — the microwave is fine. Take it off the heat, stir in the mushrooms. They rapidly start to grow which opens their structure and helps release any sand. Let it sit for maybe a half hour, and you’ve got what they call “mushroom tea.” The liquid from the first steep usually contains most of the flavor from the mushrooms. To keep out the sand, you can just throw a coffee filter into a strainer and pour the tea through. Keep the mushrooms behind. The sand is so small it would go through the sieve without the coffee filter in there. That is a huge amount of flavor we’ve just put into the soup. Then you could just throw the mushrooms in, but the package tells you to give them a wash, in case any sand is still sticking. Truthfully, I almost never bother with any of that. The sand doesn’t bother me and rarely have I even noticed it. I just throw them in dry — you do you. So I’ve got an ounce, 30g total of dried mushrooms and four cups total of water, almost a liter. I like at least a couple tablespoons of Worcestershire sauce in here. Yes, it’s made with anchovies. You could use soy sauce instead, or a yeast extract, like Marmite. Or just skip it. I’ll grind in some pepper to start with. The Worcestershire brought enough salt for now. And at this point I’ll just cover this so not too much evaporates and simmer on low heat for at least a half hour. An hour would be better. During which time I can work on my pound of fresh mushrooms. About half a kilo. Whatever kind you can get. These are cremini, these are baby shiitake, and I’ve got a few big chanterelles in there. I’ll just give everything a quick rinse to get off any big chunks of dirt still on them. Time to trim off any woody bits of stem and then slice thinly. I think thin slices are better in something as delicate as a soup. These cute little shiitake I might just cut in half. I want to see the identifiable shape of mushrooms in the finished soup. This might look like a gargantuan pile, but it’s really the minimum you need. They’re gonna shrink down considerably here in my widest pan. I’ve got a mixture of hot olive oil and butter in there — I like that combination with mushrooms, but whatever fat you use, use a lot of it. I’ll put in a pinch of salt and some pepper to start with. I think you really do taste the seasoning the mushrooms absorb in the sauté. It doesn’t all dissolve into the soup later. The wider the pan, the quicker this goes. I need to boil most of the water out of them before I can really start browning them. While I wait I can peel and chop a few garlic cloves that I’ll put in with the mushrooms right at the end. We’re getting there now. Cooking these down also concentrates their flavor. I think when you make soup, things need to be very strongly flavored, because they’re gonna be diluted by a lot of water in the end. And now that these are dry enough, they’ll start getting really golden brown. Gotta stir constantly at this stage or they’ll burn. Almost done, so in goes the garlic and I’ll fry that for a couple minutes, until I see the little pieces just starting to go golden. There’s some good brown stuff stuck to the pan that we can deglaze. Might as well use the same brandy as before, derp de derp de derp. Hello! I forgot that’ll happen on a gas stove. I’m used to electric. With gas, you gotta turn the heat off — vapors or droplets from a high-proof spirit can escape and ignite on the open flame. But, no harm done. This is perfect. Heat off. Here’s my soup base after about an hour. And honestly, you could just throw the fresh mushrooms in with the rehydrated ones right now and call it a day. But the dried ones are still a little leathery. And I think can get even more flavor out of them by pureeing this, as smooth as possible. A food processor or a carafe-style blender would probably do a better job, but I just think the stick blender is easier to get out of the cupboard and it’s easier to clean. Plenty smooth, that is. You could eat it just like that, totally. Or if you’re feeling extra fancy, you could pass it through a sieve. This’ll get us a silkly smooth texture in the end. Just grind around on the fibers with a wooden spoon and you’ll have surprisingly little waste in the end. I’ll rinse that pan out real quick before we pour this back in. I generally hate pureed soups because every bite is exactly the same. That’s what the sliced fresh mushrooms are for — heterogeneity. They’re safe to go in now. And it’s time for the eponymous cream in the cream of mushroom soup. If you don’t want diary, use coconut cream instead. I might pour in as much as a cup, 240mL by the end. But I’ll be conservative up front. Stir that in and have a taste. Needs a bunch more salt, and some fresh pepper right here at the end. And now you can just boil this a few minutes this until the cream thickens up a bit. Boil it gently — if the cream gets way too hot it can kinda curdle in there. Maybe I want a little more cream. What I don’t need is any more acid, because I used a lot of brandy, and that stuff is surprisingly acidic when you concentrate it. If you had to skip the brandy and you couldn’t use white wine or anything instead, I’d put in a splash of vinegar at this stage. Apple cider vinegar would be particularly nice. You don’t need much, it certainly won’t be enough to curdle the cream. We are done. That’s probably enough soup for four or five dinner-size portions — twice that as a side or an appetizer. For pretty, you could drizzle a little more cream on top. For company, it might be nice to give them an assortment of fresh herbs they can stir in at the table — whatever they’d like. I think this tarragon goes very well with mushrooms. It’s a liquorish flavor, and it sure looks pretty. Some whole young parsley leaves instead would look awful nice too. And I think my favorite herb for this is thyme. I aways think fresh thyme taste kinda like the ground, in a good way. It’s mossy. Thyme with the mushrooms and the brandy aged in wood — it really is like eating the forest. That broth has a very powerful mushroom flavor from the dried mushrooms. You can drag some garlic toast through that if you want. You can freeze any leftovers — just re-heat it gently to keep the cream from splitting. But if you love mushrooms as much as I do, leftovers will not be a thing.

Dried mushrooms are among the most powerful  ingredients available to the home cook, IMHO. Dried mushrooms are not simply fresh mushrooms  minus the diluting bulk of their water. No, no, no. Depending on how the mushroom was dried, and  to a lesser extent on the kind of mushroom being dried, there are incredibly powerful flavor  chemicals in here that simply do not exist in the fresh specimens. Flavors are not merely  concentrated by the drying process. Flavors are also created by the drying process — new, super  powerful flavors. I’m going to show you some of that science and also talk about how we can  actually use dried mushrooms and derived products here in the kitchen. Yes, we will be discussing  the whole sandy dirt problem. But most of all, I want to try to persuade you to give these  things a chance, even if you don’t like mushrooms. The intensely meaty flavor that you get out  of this has so many uses in the kitchen. I increasingly find myself using these instead of  stock or stock products. This is nature’s bouillon cube. And if the texture of mushroom skeezes you  out, well, you don’t actually have to eat them. The flavor is in the broth. You can treat the  mushrooms themselves like kombu and just take them out, if you want. I suppose that kombu comparison  is apt in another way: neither mushrooms nor the kelp species from which kombu is made are plants.  Neither of them are plants. Mushrooms are fungi, and brown algae like kelp are generally classified  by scientists these days as protists, not plants. This is a fact that I pedantically mutter to  myself whenever I see people talking about vegan meat replacements that contain a lot  of fungus or algae as being “plant-based,” when in fact neither of those things  are plants. But I don’t want to be the kind of guy who says that kind of thing. Am I that guy? I think I was just that guy. Anyway, compared to plants, the basic composition  of your typical edible mushroom is surprisingly similar to that of animal meat. And people dry  mushrooms for the same reason they dry meat. Mushrooms decompose really fast once harvested.  We can slow that process to a halt by taking out the water. Meat is around 75% water.  Mushrooms are around 90%. This mushroom, I dried at room temperature at home by just  leaving it in front of a fan for a few days. But most dried mushrooms you’ll find at the  store were probably dried with hot air. Temperatures vary, but a common one used in  mushroom drying is 150 Fahrenheit, 65 C. I think it’s fair to call that cooking in addition to  drying, and like cooking, it’ll kill a lot of the microorganisms that are present in here, if you  hold that temperature for a really long time. Also, once you get enough of the water  out, that’s a high enough temperature to cause the Maillard reaction. And Maillard, of  course, is one of the big browning reactions in cooking that makes amazing flavor. It happens  when certain sugars interact with proteins or protein components in relatively dry, hot  conditions. This is a recent literature review by Chinese and Canadian scientists looking at  the chemical composition of dried mushrooms. And here are some of the flavor chemicals that  result from Maillard reaction during drying, which you can also make through cooking, but  there’s other stuff going on during drying, like enzymatic activity. Oh, hey, butyric acid. That’s  the stuff in parmesan cheese and Hershey bars that people think taste like puke. Also happening  during drying is lipid oxidation and degradation. Mushrooms contain unsaturated fatty acids and they  oxidize during drying, resulting in these complex chemical interactions that make very strong  volatile chemicals — “volatile,” in this context, meaning smelly. Unless you’re talking  about something like truffles, most fresh mushrooms have hardly any aroma at all. If you do smell something, it’s probably octenol, or it’s also called mushroom alcohol.  It’s this compound that’s responsible for the earthy smell of fresh mushrooms. The literature  shows that octenol and related chemicals significantly decrease during drying, but the  presence of other aromatic chemicals massively increases. For example, “aldehydes, [other]  alcohols, heterocyclic, sulfur and pyrazine compounds.” An example of heterocyclic compounds  would be furans. Furans have this fruity, meaty smell. To me, drying a mushroom really  gets you the smell of the forest — the kind of forest I’ll be happy to hack through with my new  hatchet from the sponsor of this video, Bespoke Post. I’m not a big shopper, but I am a man of  many interests. I like cooking and drinking. I like being outside. I like sharp things. So I  told Bespoke Post about my interests, and now every month they send a box of relevant cool  products at a fraction of the retail price. This is the “Adventure” box: a travel chef’s  knife with a sharpener made for camping. My house knives can go on the “Block,”  this rock-solid magnetic knife block. Ooh, the “Copper,” a kit for making Moscow mules and  such. The hammer is for ice, but instead I could use the spherical ice maker I got in a previous  Bespoke Post box. It’s my favorite thing. Spheres minimize surface area, so the ice melts really  slow in your drink. Science. You can preview the boxes they select based on your interests. Before  it ships, you can decide if you want to keep it, swap it for another box or skip the month entirely  for no charge. Only pay for what you want. To get 20% off your first box, click my link in  the description and enter RAGUSEA20 at checkout. Link is in the description. Use RAGUSEA20  for 20% off. Thank you, Bespoke Post. Anyway, furans in dried mushrooms — they smell  meaty. And speaking of meaty, how about umami, which of course is a taste, not a smell. We  perceive it on our tongue. The umami sensation is mostly triggered by certain free amino acids,  which have broken off from much larger peptide or protein chains that we cannot taste. The big  one associated with umami is glutamic acid. Surprisingly, we see here in the literature  that drying actually reduces the content of free amino acids in mushrooms. Same deal with the  nucleotides that are also associated with umami. The specifics depend on the drying method. Hot air  drying might be the most popular, but there are other drying methods, like microwave drying, which  you can kind of do yourself at home. You gotta take the power all the way down, and even then  that still came out smelling kind of burned. A fancy new method is vacuum microwave drying.  That actually increases the free amino acid content. But yeah, the conventional methods  destroy some of the free aminos and nucleotides. They get transformed via Maillard and this thing  called Strecker degradation into other things like some of those aromatic chemicals we talked  about. But there are still a lot of those umami chemicals left in here, and they are incredibly  concentrated, because dried mushrooms have like 10% of the mass of the fresh ones. Also, I  wonder if the free aminos and nucleotides and such are more available for us to actually taste  in dried mushrooms instead of being locked up in fibrous cell walls or something. I don’t see that  possibility addressed in that literature review. But regardless, a tiny package of dried mushrooms  like this has all of the umami you need to flavor a sauce or a soup or a stew or something. I recommend going for the cheap ones. This box of dried morels was $15. Morels are beautiful, but  like truffles, they are relatively rare in the wild and incredibly difficult to farm. The science  shows the flavor of dried mushrooms is chiefly determined by the drying method, not the species  or variety. And I think the textural differences are almost completely wiped out by drying. So I  say just get cheap ones, like these oysters or these porcini. Now, everybody prepare yourselves.  I’ve got some tough news I’ve got to break. I regret to inform you that food comes from the  ground. As a result, basically all food is going to have some dirt and bugs on it, but especially  mushrooms, which grow really close to the ground and which rot really easily, so producers might  not want to wash them off during processing. A little soft dirt is no problem at all. That bit there is probably just pasteurized compost that this cremini mushroom was farmed in.  I don’t care if I eat a little bit of that. But sandy dirt can be a problem, and you’ll especially  find bits of sand on wild-harvested mushrooms, like these porcini. Porcini are abundantly foraged  in the wild. That gritty dirt is not easily brushed off, I think because during drying the  structure of the mushroom kind of constricts and grabs hold of the sand. The first thing you have  to do is rehydrate the mushrooms in hot water, stir them around a little bit, let them swell back  up and soften. It takes about a half hour, during which time most of the sand is going to just  fall down to the bottom. Very small rocks are not buoyant, unlike witches. And you could simply fish  the mushrooms out, pour the resulting broth — or “mushroom tea,” it’s called — pour that out into  your food, but leave a little bit behind. You can see right there in the bottom, that’s  the sand, and we’ve effectively removed it. If you want to be really thorough about it, you can  send the broth through a coffee filter. Absolutely no sand is going to make it through that. In my  experience, most of the soluble flavor in dried mushrooms comes out during that first steep. So  we’ve got it. It’s out. Then you can go over and wash any remaining sand off of the mushrooms  themselves without losing too much flavor to the water. And then you can add those mushrooms to  the pan if you plan to use them. Check this out. I reduced the broth down to a glaze to coat them,  a little salt, monter au beurre, and put that on your burger. All that said, I just throw dried  mushrooms straight into my food all the time. If they’re going to get plenty of time in the hot  liquid, they should soften up just fine, and the sand doesn’t really bother me. But if it bothers  you, look for varieties that have less sand. I could find no sand at all on these dried oyster  mushrooms, probably because oysters are generally farmed in blocks of sawdust or some such. I’m not  sure, but based on my experience, I would guess that basically any cultivated mushroom is going to  have little, if any, sand on it. Oyster mushrooms or shiitakes are really good. Those are generally  farmed, and those are particularly good dried. But if you don’t want to worry about sand at all,  well, consider just buying dried mushroom powder. Once they pulverize the mushroom, they can send it  through screens to get out any impurities. A lot of mushroom powders, or granules like these, will  be packaged with salt, which is fine by me. The food needs salt anyway. And some of them  will also be boosted with dried mushroom extract, where they’ve used some kind of chemical process  to get out more of the flavor chemicals and leave behind the chitin fibers and stuff that make up  the bulk of the dried mushrooms. The result is an intensely flavorful broth, which is why such  products are often found in soup mixes — even the ones that are not advertised as being mushroom  flavor. And I take that fact as evidence that, even if not everybody likes mushrooms, most people  like dried mushroom flavor. So give them a shot. They are cheap, delicious, sustainable,  cruelty-free — what more do you want?

-I was working since I was like 14. Like, there was this bizarre telemarketer job that a bunch of my friends did in high school, and they, like — they stick you with a piece of paper and you read the piece of paper to somebody. And, like, to interview for the job was like, “Read this piece of paper.” And you read it, and she’s like, “Okay. When can you start?” And we did it after school. And then, like, one time, I was so fu– It’s so fucking boring, I fell asleep. They said, “You can’t work any more.” ♪♪ Hi. My name is Dale Talde, and I am the chef founder of Food Crush Hospitality. And today, I’ll be making black beans with adobo mushrooms. So, this dish is really a variation of a Filipino dish that my mom makes from where she’s from in the Philippines, called iloilo. And it’s originally called KBL — Kadyos, Baboy, and Langka. And kadyos is the black beans, baboy is pig, and “langka” means jackfruit. It’s, like, this dark and murky stew, and I think that’s what’s really cool about adobo is that it means so much to the people. And, like, adobo is never one of those things when you go out to a Filipino restaurant, you almost never see it on the menu because they always have it at the house, and it was one of my favorite things growing up and it still is today. So, let’s get started with the beans. To flavor the beans, we’re gonna take some shallots. Let’s get some garlic. What I like about this dish is that it’s such a murky, like, stew. This is definitely my, like, bastard version of this. My mom probably would kill me if she knew I was making, like, a vegetarian. We’re going to dice this. What you’re making now is your sofrito. I’m gonna smash some chilies. I do like this dish with a certain amount of heat to it ’cause I think it adds a nice bite to something that’s sweet and salty and sour. Chop up some garlic. And a rough chop is fine. I love Filipino food. I just think sometimes, it’s a little heavy for me. Like, I’m not from the Philippines. I was born and raised in Chicago. You know? So me loving this dish is definitely, like, a first-generation American. I’m just here to kind of, like, update it, lighten it up, and give a different spin on it, ’cause I’m not traditional. This is your sofrito — onions, shallots, these bird chilies. Being in Southeast Asia, the Philippines does use a fair amount of lemongrass, and I don’t think it really shows a lot in — in some of the dishes. But this flavor profile is definitely necessary. And what we do is… smash the lemongrass to release the essential oils. Going in with the aromatics. Besides being — not overcooking your beans, this is the most important part of this entire dish. Unlike, I think, French cuisine — I was classically French trained, and there was always this, like, softness or this gentleness to cooking our aromatics, making sure they don’t get burned or getting too much color on them. You want color in this. You want a toasty garlic, a toasty shallot, a toasty chili in this, and I think that really sets the tone for the entire dish. If you don’t cook this long enough, or if you start to add salt in this right now so it doesn’t brown, you’re never gonna get that intensity of the garlic and the shallot and the chili that you need to — for this dish to be really delicious. While we are letting our sofrito cook, we are going to strain our tamarind. Pass this through a sieve. You can eat these pieces. They’re just not a great mouth feel in the dish. Like, any tropical places are — they have tamarind. So, Caribbean islands, Southeast Asia, you know, Mexico, Central America. And it has this really beautiful acidity to it. I don’t know if you know anything about Filipino food. They love sour. We love sour. You know, and I think it was a purpose of, like, preservation. Vinegars, things that were sour, like, held better. But I love the way that Filipinos use it in, like, savory food. So, we’re gonna add our lemongrass. So, we made a mushroom stock. You could definitely use a veg stock here if you wanted to. And we’re gonna use this to deglaze the pan and kind of stop the cooking. But we’re using mushroom stock to kind of give umami and to mirror the flavors of the trumpet mushrooms we’re gonna cook. We’ve — We soaked some black beans here in water overnight, and we’re gonna drain them. And we’re gonna add them to the pot. To this, we’re gonna add soy sauce, and we’re gonna add all of our tamarind puree. I’m gonna take canned jackfruit. I like the canned version of jackfruit. I mean, I think getting real — like, whole jackfruit is such a daunting task to clean and pick ones that are ripe. And this has, like, really good mouth feel to it. It’s a sturdy fruit that actually, when you cook it, it doesn’t lose its, like, integrity. We’re just cutting it into, like, large pieces. Season this, salts. Some black pepper. We want to put some more water into this ’cause it’s — the beans are gonna soak it up. I mean, the dish is supposed to be brothy and served over rice, so the — the rice kind of soaks up all the juices. We’ll bring this up to a boil, turn it down to simmer, and then let it cook for about, I think, like 45 minutes to an hour. Just until the beans are just tender. So, when you look up adobo in the Philippines, you’ll see a basic recipe of vinegar, soy sauce, garlic, onions, bay leaves, and cracked black pepper. But because the Philippines is made of, like, I’m not sure how many different provinces and, uh, regions, but it is like 7,000 islands — you will find different variances in p– in styles of adobo. You’ll see adobo that has coconut milk in it. You’ll see, like, a white adobo that has no soy sauce in it. And you’ll see drier ones. This style that we’re doing here is from my mom’s region. It’s in Basilan, so that’s a southern region of the Philippines, and this is a dry adobo. So if you could imagine it’s almost as if you’re pickling the ingredient and then reducing the liquid out of it. So it’s — almost sits in this fat, and it’s almost, like, preserved in this fat. But it’s a cooked dish. It’s not, like, uh, pickles. I chose to use, like, king oyster, royal trumpet mushrooms. I just feel like they are the heartiest of the mushrooms out there. They really hold up to a braise, and they feel like you’re eating meat. So, we’re gonna take off the bottoms and then split these in half. In restaurants that I’m at, they clean the outside of these, and I love the idea of keeping these whole ’cause I feel like it adds, like, an even heartier texture to the mushroom. Get the pan rippin’ hot. We’re going to score the mushroom to make it look pretty and to get the vinegar really incorporated or, you know, really penetrate the mushroom. And whenever I’m searing mushrooms, I — one, I do not season the mushroom ’cause I want to get — let it get a really great sear on it without — It’s to kind of release some of its moisture. One of the keys for me is cooking this like you cook or sear a piece of steak. Hearty amount of oil. So, this is coconut oil. Want to stay in this whole world of the Philippines, and, you know, they use a lot of coconuts there, so… [ Pan sizzling ] So, let this sear on one side. Got a healthy amount of oil in here. You might need more. Mushrooms, like, really soak up oil. That’s why I love using mushrooms for this application because they soak up whatever you’re gonna give them. And you can see the pan started with a lot of oil, and you can see the mushrooms have already started to heat up into that. So, you want this type of color all throughout the mushroom. Gonna get that on the other side. I want to prep the rest of the aromatics. When you have a normal adobo, my favorite part of, like, a chicken adobo is actually the onions that have been stewed down in chicken fat and in vinegar. So, I want to cut these shallots a little bit big so you can actually, like, pick them out. And you can see they don’t lose their integrity. And the garlic, we’re just gonna slice. I’m gonna toast off the annatto seed in this oil. Just gonna bloom them in this oil, and you’re gonna see it immediately turns this super cool color, right? You see annatto seed show up in a lot of Filipino food. A lot of it’s just for color. Make something look like that beautiful saffron red. If you don’t have saffron, annatto seed will definitely do the trick. So now we’re gonna add the shallots, and it’s quite a bit of shallots that I have in here. Probably, by weight, almost the same amount to the mushroom. So, now I had the mushrooms back to the pan. And the — I guess the most important part, bay leaves we’ll add and then coconut vinegar. And what I like to do is add just a bit of water to this. To cook this dish out almost dry, like, in my mom’s very traditional style where you’ll see almost the oil really enrobe the entire dish. And, you know, this is a very traditional way of preserving. So, now that we have the vinegar in, we can season the dish. Some salt. We’re gonna let this stew down and cook down until it’s just the oil, the mushrooms, and most of the liquid is gone from this. And that’ll probably take about 15, 20 minutes. That’s why I like using the shallow pan with edges, ’cause it can do that very slowly, and you have more control when — in a pan like this. ‘Cause effectively, you’re braising these mushrooms in vinegar. You want something with some high sides to it. When you hear the sizzle, not a lot of liquid left, so that’s really kind of just refrying in this, so we’re gonna season this with some more pepper. And then, we’re ready to plate this dish. We have our black beans here. So, let’s plate up the black beans and jackfruit. So then we’ll take a few of these… …mushrooms. ♪♪ And this oil, it’s like this very beautiful mushroom oil. And then, like any Filipino, we’re gonna serve this with some white rice. And I always leave my rice separate, and it’s just me. I always leave it separate from my dish. Like, I know a lot of people who would, like, “Oh, why don’t you put the rice on the bottom?” and…I don’t know. I like controlling the ratio of rice to beans to mushroom. I like those bites. And that’s my, uh, version of mushroom adobo with black beans and jackfruit. ♪♪ So, I just got a bite of the jackfruit with the beans. There’s a sweet-and-sour note to this dish that I love. I like that the mushrooms — You have to use a knife and fork for them, that they are so kind of meaty and have this beautiful texture to them. And then, together, you really get the floral sweetness from coconut oil, definite sourness from, you know, the coconut vinegar and the mushroom. I love this. [ Laughs ] And for the recipe, click the link on the description below. ♪♪ And then, together, you really get the floral sweetness from coconut oil, definite sourness from, you know, the coconut vinegar and the mushroom. I love this. [ Laughs ] And for the recipe, click the link on the description below.

– Hi, I’m Jerry James Stone and in today’s video I’m gonna show you how to make a wonderful, sort of the classic version of a, nut loaf. This one’s really, really tasty. Really tasty. It’s not hard to make. It has quite a few ingredients, but if you’re looking for a hearty sort of comforty food for the holidays or just because it’s fall and you don’t wanna go outside, this is the perfect recipe. Packed with mushrooms, packed with brown rice, super tasty, not that hard to make, and it’s wonderful with so many things. You could put mushroom gravy over it, you could have it with some mashed potatoes, you could serve it with a nice steak sauce. It’s wonderful. This classic nut loaf is definitely worth checking out. So let’s get to making it. (sizzling) To start making this recipe, we’re just gonna saute our mirepoix over a medium heat with just a little bit of olive oil. Mirepoix by the way is just a ratio of carrots, onions, and celery. It’s one part celery, one part carrot, two parts onion. Just go ahead and saute that. And we’re just gonna do that until the carrots are just about getting tender. Okay, so now that the carrots are tender I’ve added in my mushrooms. (sizzling) Just chopped mushroom here. I’m gonna cook this down for a very long time. Okay, now the mushrooms have cooked down a little bit, still gonna cook it down more, but I wanna get some flavor going on in these things. So I’m gonna add in my seasoning. Add in some garlic. And just stir that together and get that all mixed in and cooking. Smells so damn good. And I’m just gonna keep cooking down these mushrooms. Okay, this is cooking down nicely. Liquid’s almost gone. Now I’m gonna add in some red wine. (pouring) And just cook that off into the mushroom mixture. And maybe have a glass for myself while that’s going on. Okay, once the moisture has cooked off, but the mushrooms are still wet, that’s when it’s ready. See there’s no liquid here, but the mushrooms and the carrots and all that stuff still have a wetness to them and not burned or dried out. So let’s go make our nut loaf. Okay, so now we’re gonna mix together our other ingredients. We have some cooked brown rice, some shredded cheese, I’m using a gruyere here, but you can use whatever your favorite cheese is, some chopped up parsley, some chopped up walnuts, and some cottage cheese. I’m just gonna mix this all together. Okay, there we go. This recipe is very versatile. So like I said, you can use your favorite cheese if you want. If you had another herb on hand you could use cilantro instead of parsley. You don’t have to run out and buy all the ingredients if you have things that’ll work, it’s very flexible. Now we’re gonna fold in the sauteed mushrooms, ’cause it’s not a mushroom nut loaf if you don’t add the mushrooms. Not sure why I said it like that. Okay, so this is a good time to actually taste the mixture, because if you wanna add in more salt or pepper it’s your last chance to do so. And you definitely wanna do it before we add in the raw egg. So I’m just gonna take a little nibble here and see how it tastes, not that piece. That’s pretty good. Okay, now for the last ingredient. Some beaten eggs. And just go ahead and work that into the mixture here. This is such a lovely winter dish. Let’s go and put this in a loaf pan. And now we’re just gonna fill up a loaf pan with the mixture. I’ve lined it with parchment paper so that way it’s a lot easier to get the nut loaf out of the pan. Just get it all in there. And now we’re gonna bake it at 350 degrees for about an hour. Okay, so we’ve baked our nut loaf, remove it from the pan. How great does that look? Just cut in there and see what this thing looks like. This is really great with a mushroom gravy or even a steak sauce. Just a wonderful, wonderful dish. What did you think? Not too bad, right? Like i said, there’s a lot of ingredients that go into it, but it really is worth it. I highly recommend trying this. It’s a wonderful thing just to have for leftovers. Like I said, great for a holiday meal. So if you have vegetarians that are coming to your, like if you’re not vegetarian and you have vegetarians coming over for the holidays, this is a great thing to serve. If you are vegetarian this is also a great thing to serve. And I will see you guys next time, but if you haven’t yet, please subscribe. Give me a thumbs up if you like this video and drop a comment and say hey. Alright? (“Dio e Zingaro” by La Municipale Balcanica)