 What's up? How are you guys today? We are making balsamic glazed shiitake mushrooms Kind of similar to a French technique on a side dish preparation So if you're wondering, you know, why the side dishes in the restaurants taste so good a lot a lot of work goes into making them And I'm gonna give you guys some tips. I've learned today now I like mushrooms because they're delicious. They go well with meat and they're pretty minimally inflammatory high in minerals Very very healthy food. We have some organic shiitake mushroom caps I like this because they're a little cheaper per pound. We have some organic thyme garlic lemon, that's all of the fresh produce and then we have some collagen extract dietary supplement courtesy of the Department of Agriculture for the labeling requirements just some beef broth guys We have this on Frankie's free range meat calm which I made into a more flavorful beef stock So I took our collagen broth. I added a lot of meat put it in the pressure cooker just to add more beef flavor more B vitamins to it just a little bit of salt have some organic biodynamic wine and Some balsamic glaze you could just use any balsamic vinegar of Modena So I'm gonna prep everything and then we'll start cooking shiitake are my favorite choice for their flavor their health and nutrition Their price point Chanterelle are very expensive and very seasonal, but those are delicious and very good for you as well Besides that the portobello the cremini the the white button mushrooms Those are all the same species of mushroom and have kind of been you know really commercialized So I'm not too much of a fan of those so once the mushrooms are sliced We're just gonna put them on a high heat in a pan with a neutral oil This is just refined coconut oil, you know if you use beef fat pork lard Gee it might overtake the flavor of the mushroom a little bit So try not to use too much if you're using those so time is definitely my favorite herb in general goes very well with meat Very well with mushrooms. We don't have to prep it We'll just put it in with the broth when we reduce it and then we'll take it out at the end when it's finished Garlic same thing as the time We're just gonna put it in the pan for flavor and then take it out the end So we don't have to do any crazy knife work or prep on this stuff because if you're gonna peel these time leaves It's up to scar like it takes a long time. So we got the mushrooms on a high heat We just want to get some browning caramelized color on them just some more developed flavors I'm just adding some more oil because they're absorbing the oil Mushrooms are getting a little color so We're gonna put the garlic in the pan and the time So we just want to get a little color on the garlic and the time While caramelizing the mushrooms So after everything's a little brown basically before it starts to burn We're going to deglaze the pan with our very concentrated beef broth So the quality of this broth and the amount of meat you use to make it will ultimately decide How flavorful these mushrooms are to a certain extent and the reason I haven't added any salt yet is because I Do have salt in this broth and I don't want the mushrooms to be over salted by the end of it So if you don't have any salt in the broth you make then yeah You could add a little bit of salt in the beginning. So now that we have a liquid in here The time and the garlic is going to start to boil and extract flavors into this Beef broth, which is then going to concentrate and be absorbed into the mushrooms So we're building up a lot of flavors You know sometimes when restaurants do side dishes like this They'll spend hours and hours and hours reducing stock reducing stuff We don't want to really spend more than 10-15 minutes. We want this to be realistic Now the reason you would want to do this longer at a lower temperature is because the high heat can kind of Get rid of some of the flavors of the high quality ingredients But you know no one wants to sit and make a No one wants to sit and make mushrooms for two hours broth is almost completely reduced You can see there's some like sticky residue the fond in the bottom of the pan We don't want to let any of that burn. So after all that liquid is reduced. We're going to put in about half a cup of wine This is again a lot of fruitiness acidity tanning just compounding those flavors and yeah I would just get something organic biodynamic. It's not that expensive now So we're going to scrape up all that fond at the bottom Make sure it's glazed all over the mushrooms So with the beef stock chicken stock or whatever you're using You know you can continually add and reduce add and reduce same with water if you'd want to cook the mushrooms longer But with the wine you kind of only want to do that once because the flavors are more delicate and you don't want to heat it That long so we have that wine completely reduced We're going to turn the heat off and now we're going to finish off these mushrooms. So I'm just going to do Little squeeze of lemon juice. We don't want too much. We just want a little bit of brightness and acidity we don't really want to taste the lemon here and Then maybe a Half a teaspoon teaspoon of this balsamic glaze Same thing little bit of acidity little bit of richness. We're just going to mix everything in and just play everything up So let's give our mushrooms a shot Yeah These are literal crack you can Take up bowl full of these mushrooms and just eat that for dinner And if they serve these in a restaurant, I Pay $40 $50 for a big bowl. I would they're that good Insane insane these mushrooms are so flavorful and Nothing really sticks out too much. It's just this like umami that savory like saliva drenching flavor just It's so upfront. It's so powerful that you know if you're gonna eat this If you're gonna have these mushrooms, you better make sure everything else is up to par Because if you're having like a plain steak and plain brown rice Yeah, the mushrooms gonna add a lot of flavor to that but I know you can do similar culinary techniques on the other Foods to kind of get them up to that level, but hopefully you guys enjoy this cook this for your friends your family It will blow them away. They'll never have any vegetable that has ever tasted like this in their life So if you guys do want to support me further, you can check out Frank dash to follow calm We have the collagen broth on Frankie's syringe meat skirt steak on the foods that we have water key for water key for grains And I hope to continue to provide you guys with all high quality products I'm always wearing my Wi-Fi shielding shirt underwear all that stuff But as always, please drop like on the video Leave a comment down below Subscribe so that YouTube you can unsubscribe you next week and be sure to check that notification bell So they don't notify you of my videos therefore as I said guys Frank dash to follow calm Let me know if there are any recipes you guys would like me to do in the near future, but I'll see you for the next video