🍄 3 Mushrooms Dishes From Around the World (🇮🇩🇭🇹🇦🇹)

[@Dita_Utomo]

Hi Beryl! I'm Indonesian - thanks for making the pepes jamur! One thing though, by the looks of it, you probably used too much lime leaves. We usually only put in 1 or 2 leaves for an entire dish! If you find yourself making it again in the future, you can definitely adjust the lime leaves to your liking :)

[@demantoid]

this is true~

[@Flickaholic888]

I was about to the comment the same. When I saw Beryl adding lime leaves while cooking the pepes, I said 'oh no no no.. that's too much'.. I knew it was going to be limey. 😅

[@dreamydimple]

Yes, she put too many lime leaves

[@Marianopiano]

Also I think daun jeruk is supposed to be keffir lime leaves, but I've never tried cooking with regular lime leaves so I don't know if that would've made a difference

[@camilayahya1150]

I think despite using lime leaves, better use bay leaves &if you have, one stick of lemongrass, also a sprinkle of turmeric powder will give you the original Indonesian flavour

[@samantharoseschettler7335]

The next mushroom video ASAP! mushrooms are one of the most flavourful vegetables… I love them and need more inspiration from you!

[@kevinmulryne8414]

When I'm having a bad day and don't wanna hear all the problems of the world. Your channel and cooking is very refreshing to watch it's so relaxing. Thank you for what you do

[@fridacarlvik]

In Sweden the best symbol of autumn is going mushroom picking, especially chanterelles, and since I grew up in the US, it was something I long cherished during our visits back home. The best way to celebrate such a cherished ingredient is to let it be the main character: butter seared chanterelles on toasted white bread and topped with parsley ❤️ and it is definitely very popular in Sweden!

[@BeccasNotSwedish]

I'd give my left arm for some buttery chanterelles on toast 🤤

[@imdrowninghelp8975]

Hey Beryl, while you were talking about mushrooms i actually want to introduce you to the "truffle" of Indonesia. It's a mushroom called Kulat Pelawan. It has an meaty texture that is not like any other mushrooms and it is very rare (so its quite pricy). It's typically cooked in a "Gulai" which is a type of Indonesian curry to mask its earthy smell. I hope one day you can try and experience this.

[@jennavosburgh1522]

OMG Beryl! I noticed a HUGE improvement in your knife skills in this video! Have you been taking classes? Good knife skills are SO important when working with fresh food-- they are one of the fundamental skills you need to be successful in any kitchen. You should be so proud of yourself! Keep up the good work! :)

[@shirmeldanielle2161]

I would like to see the part 2 as soon as possible please :D

[@turbidPumpkin]

My favourite meal is a mushroom dish I grew up calling "Forest Toast" - don't know if it has another name. Its just all the onion variatels you can find (leeks, shallots, garlic, red onion, etc.) and all the mushrooms types you can muster in a sage butter cream sauce on a tosted baguette - with some parslry. Ugh it is so good.

[@herstrangekind]

That sounds so delicious!

[@micheleolson9914]

I would love that! 😋💜

[@Rcpengy123]

I'm excited that I can just steam stuff in banana leaves in an instant pot? I never thought I could do that! I could (and you could even try if you wanted) to make Vanuatu's laplap at home (no underground oven/tropical temperatures required!)

[@akanesaotome5924]

I mostly like forest mushrooms, and they big in Poland, especially during Autumn and in December where they are the star of many Christmas dishes, but I must say I love creamy mushroom sauce with pasta, depenting on type of mashrooms you use it will taste a bit different each time but it always good.

[@Lasenggo]

The mushroom recipe I loved the most is the one my father used to make. Just simply put straw mushroom on top of rice that you're cooking (about a few minutes before the rice gets cooked). Once they're cooked, squeeze some kalamansi on them and they're good to go. You can add salt or fish sauce to add additional nflavor but generally just the kalamansi is already good enough.

[@gegeak11]

We need a second part 🙏🏻🙏🏻🙏🏻

[@craigbryant9925]

Is that a Slovak sour mushroom soup coming in part 2? In South Africa a lot of our food identity revolves around the braai (type of barbecue) and my favourite way to have mushrooms is large portobello mushrooms topped with garlic and cheese cooked over hot coals. 🤤

[@lynnk7222]

Us Dutchies love that too!!!

[@hima7647]

Loved the all the dishes! Such lovely cuisines all around the world. And every dish had some creative factor. Its an art💖

[@ellembee639]

My favorite combination is mushrooms and spinach...in omelets, pasta dishes, etc.

[@littlekaren1551]

oh i was so looking forward to this since you announced it. i love mushrooms!!!

[@Chandra-x2i5o]

I love kaffir lime leaves. They make me so happy.

[@andreasimmons4483]

I saw your instagram post and I like your signature eyeliner, not that my opinion on it is important. I think it’s really cool you have your own style and you express yourself. It makes you, you.

[@rickm5271]

Oh Beryl, I have no self control, please post the second installment as soon as you can. This was wonderful! I am relatively new to the romance of mushrooms and you are inspiring me with these dishes!

[@maxhathaway5712]

i love your greta van fleet tee >:) the lead singer has such an amazingly unique tone i love them

[@Teajay21]

My family is Austrian but my papa didn’t bring over too many recipes. I definitely want to try this.

[@xglambabyx]

The Knödel/dumplings are a way to use leftover/old hard bread - the milk will be soaked up and they won’t be so soggy. You can also form them to a long loaf and wrap it like Beryl did, after cooking you slice them :) they are also yummy made out of Brezel :)

[@RiikkaN]

In addition to trying most of these, I want your dice shirt! Looks comfy, cute and shiny.

[@alexandriaofatlantis]

So interesting. Just subbed & I love the concept of your channel. It's cool to learn together. I'd love to see a video of how you manage to do this type of content & manage to stay at a healthy weight. The struggle is real when you love trying new foods!

[@FleaChristenson]

The Haitian mushrooms, when drained, looked like black beans in a van being drained. Dark and thick. Fascinating that little mushrooms would do that.

[@lisam9233]

Yessssssss! Thank you, Beryl❣️The long awaited shroom episode! I say bring on the next episode soon. So excited to try ALL of these fabulous recipes 😋

[@kismaia]

Haiti represent!!!! 🇭🇹

[@talanigreywolf7110]

Definitely would love to see the next one ASAP!

[@ekarrina3097]

Weldone...👏👏👏👏 If you don't have banana leaf, you can use some small bowl to steam it...

[@srice6231]

I would like to see the next mushroom video right away.

[@Hugin-N-Munin]

Watching Beryl saute the mushies for the schwammerlsauce, and I thought 'No, Beryl, don't crowd the mushrooms. There's not mushroom in the pan'. And I suck at wordplay, so I'm glad I thought of it And then I finished the video, and there are no mushrooms in the house, and the supermarket's out of them, and the local mushroom farm is low on ready inventory

[@silentcookie7261]

I grew up in northern germany, but my mother came from bavaria, so when I saw the title of the video my first thought went to the same dish the austrian presented here :D We just never called it "Knödel mit Schwammerlsauce" but simply "Pilze mit Semmelknödel", but it's basically the same xD

[@moniquebush9317]

I don't like mush, but u make everything look good. I love the way your eye twitches when the food tastes really good.

[@supersimie908]

I want it NOW!!!!!!!!!!!!!!!!!!!!!!!!!! (the 2nd Episode obviously! Lol). Love the concept for your videos - never seen so many new and unusual food ingredients in a series ever! And learning about the people and places is extra special! Thanks again!!!!! Stay safe!

[@carrutc2]

I want to try all these but especially the black mushroom rice !

[@madeleinetwocock4293]

mushrooms are my all time FAVOURITE food, i'm incredibly hyped for this!!! ps. bring on more mushroom madness ASAP we love to see it!!

[@ahoyitsmattie]

this artist is awesome. Looking into the art after the vid :P

[@dledee]

That first dumpling attempt looked so much like açorda.

[@gabetothemax]

Missed opportunity to interview someone from Amsterdam and eat magic mushroom

[@roarmaus]

First recipe: or use spaetzle/spätzle. Can be found pre-made.

[@Hirnwichsen]

you did great on Knödel mit Schwammerlsauce! Greetings from an Austrian viewer :-)

[@aaaaaaaaaa1094]

i have ocd and one of my contamination obsessions has to do with mushrooms, so this one was a little challenging to watch, but these videos make me feel safe enough that i was able to keep the anxiety under control the whole way through. maybe one day i'd be ok with trying the diri djondjon, since there's no actual pieces of mushroom in it. thank you, beryl!!

[@Schorskanone1]

Hi Beryl, I like your videos so much! Maybe you shoot a Video about dumplings😊, i love them and in Europe there are so Manny different Styles.

[@chuckaholicpunk]

There is so mushroom for Beryl's video in my life

[@BerylShereshewsky]

hahaha omg I had to read it twice and then I laughed out loud

[@chuckaholicpunk]

@@BerylShereshewsky I had to, there was no way I was leaving that pun unwritten. Oh, also #SpiceLordBeryl foreverrrrr

[@KIMBERLYEDENFIELD]

Love your content (as always). But absolutely so here for your dice top! AWESOME!

[@BerylShereshewsky]

Ok I walked past urban outfitters and they were having a huge sale and I just was drawn to it

[@kst6959]

Speaking from experience- the type of bread used probably was the biggest issue with your fall-apart dumpling. Whenever introducing moisture to bread (stuffing, puddings etc.) the flour type, gluten structure and moisture content will make or break the recipe. Try experimenting with less fresh bread and/or other types like an Italian loaf or pugilese.

[@indiasinkwell4492]

Hey Beryl! Are there any foods around the world that focus more on mouth feel / texture than flavour? An odd request but just wondering for the people impacted by covid loss of smell :)

[@No-sw5td]

one word: okra

[@catherinebond7474]

Another word: natto

[@mugwump7049]

Try steaming salmon in a banana leaf. There's a chinese restaurant near my place that serves it and it's insanely delicious.

[@sinndymorr6358]

Yes! Please! MORE mushroom 🍄🍄🍄🍄🍄 🍄🍄🍄🍄🍄

[@kangkungztv7174]

u can make a pepes fish with mengkudu leaf for change banana leaf then u can eat that mengkudu leaf so u doesnt need to throw anything to trash

[@hellinahandbasket2]

Well, I was just thinking of making some kind of mushroom dish when your video appeared on my list so it must be fate. Unfortunately, those of us who live in the Midwest instead of New York cannot easily find the ingredients you’ve used in these recipes (although, I will make the mushroom sauce in the first one). I like that you also show your disasters as well as your success. I will be eagerly awaiting the second mushroom episode. I hope it will have easier ingredients to find.

[@gailarearick2203]

The djon-djon mushrooms are on Amazon!

[@Soph_79]

Can we have cheese toastie episode first? I'm salivating even thinking of this :)

[@junasarts]

In Indonesia that Pepes Jamur is best to eat with rice and not by itself, cuz usually Pepes flavor profile is more like in the stronger side to eat by itself. Yet, glad you like it 😊👍

[@cuearesty]

I absolutely dont know what to do with mushrooms, but I want more protein into my diet (without adding more meat), so thank you for featuring them!

[@sukritidayal9141]

You can also add lentils, beans and tofu/ cottage cheese for protein!

[@antoniolicea857]

Yo guuurl, wheres part two??? this vid was rad

[@maria6242]

The Indonesian one reminds me of hallacas from Venezuela 🇻🇪 🥰

[@prairieheath1]

More 🍄! I live them and my daughter, who is 3, is going through a mushroom obsession

[@takinastabatit]

I wonder if you could use djon djon to dye wool/fabric? :D

[@fungifungi501]

🍄🍄🍄 more mushroom recipes!

[@steph.s.]

🇭🇹 my people!!!! Love it ❤️

[@desireeguerra3342]

Hi Berly!! Love your videos :) they really make my mornings here at work, before I start teaching my kids about food too! -Culinary Teacher in Tx. !

[@CeliniaGava]

Hello Beryl, during the pandemic, (uh.. it's still going on...) I tried ALL of the food delivery options. Then, unlike now, I still had a reasonable income. Hello Fresh was a great option and I enjoyed the meals a lot. Now that I no longer have a reasonable income (I'm retired on minimal Social Security) I can no longer afford the meal kits. I do miss them however and recommend Hello Fresh it you can afford it. (NOT sponsored endorsement unfortunately...)

[@mumusablan2124]

Since you have banana leaves, many cultures cook different foods in them... cooking with banana leaves would make an interesting video...

[@rinasariwijaya1426]

Indonesia ❤

[@chelseashurmantine8153]

Get that money girl!

[@BerylShereshewsky]

Haha yessss thank you for your support and positivity! 🍄💜💜

[@meganmckay8115]

Where do you find other types of mushrooms I can only ever find button mushrooms but I’m so curious on how other types taste

[@mak3960]

I like the idea of meal service boxes but I can’t see what the have without signing up and I have eating restrictions from allergies

[@BerylShereshewsky]

You should be able to see the menus! They have a lot for all different diets.

[@adaynasmile]

Show it soon! :)

[@alizeematon9633]

I love your top at 8:50! where is it from its so fun :D

[@natdesjardins24]

how the world eats Brusel Sprouts *** episode suggestion.

[@endokken2303]

Eierschwammerl means chanterelle mushroom.

[@ganiaquino1805]

Now you can make recipes using banana leaf!

[@Nhiltibran12]

Quickly!!!

[@calisterine2104]

post it soon hehe dont let it breathe

[@mak3960]

Hoping watching this helps me eat more mushrooms. I know mushrooms are good for me and a good option to help me move away from animal based proteins but I have an issue with the textures and also am not actually a fan of how ‘meaty’ they are lol

[@BerylShereshewsky]

Haha a real conundrum want to move away from meat but like how they are meaty

[@dobetterwithchristian4472]

Now. Release part 2 now lol

[@Brycesaggiebabe]

German stores sell these Austrian type dumplings in boiling pouches if you do not want to try to make them on your own.

[@ajaguar27]

Now that you have banana leaves, you should steam some glutinous rice in them! There are plenty of variations of this that can go either sweet or savory, but they're all good.

[@BerylShereshewsky]

Ahhh great idea!!!

[@alwari527]

The classic ketupat/rice cake/or whatever you called it 😁 It is usually eaten with curry here in Indonesia (and I think in other countries too) Edit : Or just with any savory soupy food such as bakso (meatball soup) or even soto or ... any other food since we often use rice cake as substitute to rice (since we only count a meal meal if it is with rice 🤣)

[@michellefmapa]

From Philippines: Suman, bibingka, puto bumbong, tupig... and the list goes on.

[@rosalesenrique]

@@BerylShereshewsky banana leaf episode!!!

[@sbh0007]

Rice with lime leaves. That would be do nice and fragrant

[@aleth017]

Tip for the banana leaf: slide it through an open flame (as if you were heating a tortilla directly on the burner) just for a couple of seconds, it will release some of the natural oils, enhance the flavor and make it softer and easier to work with.

[@kurocat200]

yess i was about to say this!🙌

[@PRDreams]

🇵🇷 yup!

[@brianross9753]

If I remember correctly from other videos, Beryl doesn't have a gas stove

[@PRDreams]

@@brianross9753 she does, is one of those tiny ones with the gas cartridge. I have one like that and it works for that purpose.

[@eatme8943]

@@brianross9753 torch it also work, there is good flavour comes from the leaves.

[@julia_stmk]

Hey Beryl, I'm also strugging sometimes when making the Knödel. Here are a few reasons, why they can fall apart: 1) the onions are still hot - it is better to let them cool down before mixing it with the other ingredients 2) the "dough" should rest for about 20-30 min. before making the Knödel 3) if the dough is then still too wet, you can add a little bit of flour or breadcrumbs These are the tips my grandmother gave me. Greetings from Austria By the way: i prefer the sauce with chanterelles

[@misskate3815]

Would you say this is a good dish for people who aren’t used to dumplings? I want to make this for my mom, but I’m not sure of her opinion on dumplings.

[@m.g.5073]

Really, really interested about this dish so thank you for this!

[@rosenmarille]

I would also say that using fresh bread as opposed to dry bread cubes makes a big difference! if your recipe calls for dry bread definitely use that, since the amount of milk is expecting a lot more absorption than youd get with fresh bread. I think you can definitely use either, but if you use fresh, take care to use way less milk initially (and add more if its too dry after resting)

[@TheCotzi]

@@rosenmarille even the taste is different when you use fresh vs dry bread

[@TheCotzi]

@@misskate3815 yes make it because the "Knödel" (Dumpling) Goes so hand in hand with the mushroom sauce its well thought ballanced

[@alwari527]

For the pepes part (from Indonesia), every region has its own version of 'steamed food wrapped with leaf'. For example in my region, East Java, beside pepes we also have 'botok' (we pronounce it almost like we pronounce botox lol) and instead of mushroom and tofu, the filling is mushroom and shredded coconut with spices (and without lime leaf) so you will get more complex flavor from the spices And beside banana leaf, you could use other leaf to wrap the food, even though some of the leaves are not traditionally used for pepes/botok. For example : lotus leaf, coconut leaf (we usually use it for 'ketupat' or rice cake), and teak leaf

[@a.k.6878]

Please please!!! Soups around the world..🙏🏻🙏🏻

[@BerylShereshewsky]

I did 👍👍

[@graymalkin7645]

Don't use fresh bread for the Knödel. It's why they fell apart. Making Knödel is my way of dealing with leftover bread. I never throw it away but collect it in a paper bag. When it's full I make a big batch of Knödel- eating some right away and putting some in the freezer. Also: Steaming them is another tip to avoid them falling apart. Btw: Love the Greta Van Fleet shirt.

[@coladordevictoria]

In Spain we eat them so often "al ajillo", Its fried mushrooms with garlic, and optional, serrano ham. Delicious!

[@sayhello5377]

That sounds amazing!

[@spectrumwarrior9560]

Ooooh the ham i miss the ham omg! 😍🤤

[@Grams0ren]

And parsley!

[@javiervigil2511]

Ohhh myyyy gaww that sounds amazing.

[@guillermolangle]

And a sliced cayenne also fits well

[@leskary]

The Pepes amur reminded me lot of ''Tamales Veracruzanos'' here in México. Also made with banana leaves. I love this channel because it's made me look at the worls so differently. We all share so much.

[@Eadyt87]

Woah I so happy our traditional Indonesia food have some similiar food in Mexico,,, Because many ppl thought I am a Mexican eventho I am Indonesian, purely Asian lol

[@CHarlotte-ro4yi]

I love that "Knödel in Schwammerlsauce" is part of this video, it is my alltime favourite dish that I always request from my mom when chanterelles are in season. Btw. it's not only Austrian but also Bavarian, hence more of a regional thing rather than a country thing :)

[@schwaiger1309]

Yes!! It was so fun to see this dish here, although I sadly hate mushrooms (but loooove the Knödel 😃) and haha it‘s a very typical accident that the dumpling is falling apart in the water, needs either less liquid in tue dough or some more egg in my experience 😇

[@mikameyers188]

I remember a knodel recipe my great grandma always made. This looks amazing, I have to learn this and pass it down to my kids one day!

[@CHarlotte-ro4yi]

@@schwaiger1309 Indeed! Pro-Tip: Add breadcrumbs or flour to the dough if it's too moist that will help quite a bit :)

[@irian42]

I agree chanterelles are the best when they are in season! I also love to use Brezn (pretzel) for the dumplings.

[@sarahschmidt5125]

Its my Favourite dish too ! ❤️

[@bettinafeldbaum5748]

In Bavaria, Germany, we also have the Knödel mit Schwammerlsauce, Austrian and Bavarian cuisine are pretty similar. It's often the one reliable veggie option in traditional restaurants that mostly are very meat-heavy here 😄 But what's really funny is that I was watching this while cooking a mushroom dish, and it was not planned! 😆 (Mushrooms kung pao for Veganuary 😉)

[@TheCotzi]

Knödel mit Schwammerlsauce < im from NRW GErmany and i cook it so often as a VEgan version i still love it after my diet change

[@nmg6248]

This is so cool 😃 I would like to visit Germany! I’m curious if you can find this dish vegan in restaurants?

[@nickyfrost3203]

Semmelknödel with Schwammerlsauce, still a stable in my Kitchen ^^

[@PathiG19]

a lot of regions have dishes where the food is wrapped and cooked ..... banana leaf or parchment paper or foil or sometimes even salt .... this wrapped cooked dishes series

[@fofita17]

Dominican Republic 🇩🇴 & Puerto Rico 🇵🇷 have “Pasteles en Hoja” and they are very similar. Yummmm! 😋😋 I’d love to see a “wrapped cooked” series

[@smallgalaxy7509]

I bet corn husks would work as well. Corn husks are easy to find in my area

[@fofita17]

@@smallgalaxy7509 yes, but the flavor profile is different. But it’s fun to experiment!

[@lilivonshtup3808]

Yes, there are so many. Banana leaves, grape leaves, corn husks, rice paper, seaweed, etc.

[@MrTiliceahorea]

Depending on the climate and thereby on the plants of a region, I am certain there are dishes that are wrapped in some sort of leaf or another everywhere on earth. Even if the dish is shared amongst different countries that are close geographically, there will be an original twist. In my country, we have sarmale (can be cabbage or wine leaf rolls). Their origin is contested between Turkey, Greece and Albania, but most seem to think Turkey is the cradle of the dish. Whichever country came up with it, the dish is now shared internationally between more than 13 countries, each adding their own twist to the recipe. So, yes, an episode, or a series of episodes, starring leaf wrapped dishes would be amazing! I support that!

[@beatricedelima6677]

I'm from Haiti and i'm so happy to see Diri Djon Djon here! I love this channel and i was literally thinking last week if you do a Mushroom episode this dish MUST be on it and it is :) Our food is seriously delicious!

[@dellytancyl524]

@Beryl, Your first dumpling attempt is the beginning of Haitian Bread soup, you only needed a few more ingredients to bring it together. BUT hats off on your Diri DjonJon, for your first attempt, you absolutely nailed it. a few things to do differently in the future, YOU NEED EPIS. I can't stress this enough, you need, NEED Epis. Next, you should soak the mushrooms in hot water to extract the liquid but don't bring them to a boil, otherwise the liquid will lose the delicious, earthy, umami flavor profile of the mushrooms. in fact don't let that broth come to a boil until you are ready to add the rice in it. a combination of thyme, black pepper and a habanero or scotch bonnet pepper (whole not broken unless you want your rice super spicy) simmered in the broth brings the flavor to the next level. This dish also include coconut milk but i would not recommend this step for beginners, this is more intermediate level cooking as you can risk separation which would make the broth cloudy and Rice not so black if not done properly. at the expert level, Diri DjonJon always includes shrimp and Tritri (dried shrimp) and addition to everything else I've mentioned. If you do nothing else, Epis is a must.

[@KhanhTheLearner]

Mushroom is absolutely my favorite ingredient to cook with and to eat. I always tell mom to buy mushrooms of all sorts to add to vegetables dishes :)). I’m from Vietnam, and one of my favorite mushrooms is the straw mushroom (or Volvariella volvacea) (nấm rơm in Vietnamese). We grow a lot of rice, and after harvesting rice, we can use the straw to grow mushrooms and recycle the nutrient in the straw back to the earth. It is a win-win, and it is super delicious. Straw mushroom must be harvested as a young bud, before you can see a true mushroom shape. That’s when it is most nutritious and tastiest. You can put it into soups, or stir fries, or mince it into a steam egg dish (chả in Vietnamese).

[@lukasjacob3721]

This is so interesting!

[@melinadiaz8628]

thats so cool

[@GringanMexico]

I'm very excited to try the dumpling recipe, it could be so easily modified into a low carb version and be just so decadent and rich. Thank you as always for your gorgeous fuzzy-feels videos. ♥

[@andziazach]

How can you make it low carb?

[@GringanMexico]

@@andziazach Super easy if you've ever made the fathead dough? (so yummy) It uses mozzarella cheese, egg, cream cheese and almond flour. Everything else in the recipe is already lower in carbs, I'm pretty excited to try it.

[@SmartyPoohBear]

@@GringanMexico Does it just end up tasting like a cheese bread?

[@poojamalhotra6321]

@@GringanMexico omg! Yes! So good for keto.

[@GringanMexico]

@@SmartyPoohBear weirdly no, more like a dense plain base bread. When people DO want a cheese bread or cheesey bread sticks they add shredded cheddar, pepper jack, cheeses with stronger flavor. Really yummy but it feels funny adding cheese on cheese lol. It makes by far the best pizza dough for low carb.

[@bettinavincent5355]

I was really excited and happy when the haitian dish "diri djondjon" came up. I wish to see many more haitian dishes featured on your channel, Beryl.

[@luisaagudeloblandon3756]

Loved this episode! I think your Knödel didn’t work because you used fresh/soft bread. It usually works better with old/hard bread… so that they have lost their humidity and are more like croutons. This way the milk and the egg converge to form a dough.

[@lesleygoodman6986]

Wow, Beryl! You have inspired me! Being of Mexican heritage, we make tamales. My favorite are the ones steamed in banana leaves, however, I have never been confident enough to make them and so I buy those. No fear - you totally went for it! Well done! Mushrooms are one of my favorite foods so I can't wait to see the next episode. My husband and I eat plant based about 80% of the time so I am eager to try these. Thank you for what you do!😊

[@redtankgirl5]

I’ve always adored the mushroom. I could go for the ASAP mushroom episode with joy and anticipation. I’m the kind of person that can cook one of my favourite mushroom recipes or just fry a mess of them up and just eat them as is. So yes please Beryl on more mushrooms ASAP and thanks for what you do.

[@SwtTeaLdy]

Omg YES mushrooms! Same here! I love them!

[@Toastybees]

Very interesting dishes here, gotta try that Indonesian one soon. As for video releases on multi-part series I'd say to not wait too long, maybe release a video in between parts to stretch out anticipation but you want to keep the momentum going.

[@Eadyt87]

Hi Beryl, Pepes Jamur are my traditional, Sundanese ethnic group food. Thanks a lot for many many times featured recepices from Indonesia Indonesia 🇮🇩 it help showing our not so famous country to the world, and thanks a lot for always the nice comments to our food recepices, you are pretty, kind, sweet, cheerful, and creative! Much love from Indonesia 🇮🇩 ❤️❤️❤️

[@angeboyer1605]

Bring on the mushrooms👏 Aaaand I can attest Haitian black rice is some spicy goodness, pik liz too👌

[@Keeperoffyre]

that Austrian dish looks amazing! while gnochi would be good, i wonder if that mushroom sauce would pair well with spaetzle (or fettucine) or over rice. i like to be creative with dishes, ok?! lol

[@codename495]

Add broth and it’s mushroom soup

[@sevenandthelittlestmew]

Yes. It’s wonderful with pork, with potato cakes, with spätzle… the sky’s the limit, really. I like it with Semmelknödel (the bread dumpling) or Dotch (potato cakes). But you can eat it over anything nice and starchy!

[@CHarlotte-ro4yi]

Actually Spätzle mit Rahmschwammerln (cream mushrooms which is basically the same as shown here) is a very typical dish you will find on the children’s part of menus in Austria and Bavaria, great dish for those little ones 😉