BBQ Mushroom Steak THE ORIGINAL

[@brendabaldwin7900]

I just made this and it came out so good. I used a teriyaki garlic sauce instead of bbq sauce and beer. I will be making it again!

[@DerekSarnoChef]

Yum!! Great idea to use the garlic teriyaki!! The sky is the limit with how you can flavor the mushrooms...we love hearing these twists on the way it was presented!

[@DebraWilderMeditation]

Thank you. I don’t like barbecue

[@artistaloca4]

Oh maaan!! That sounds more my taste... Nice, thanks! 👍👍

[@Kennedy749]

Thank you! I've been wanting to make pork Vietnamese spring rolls and the teriyaki sauce would be perfect instead of BBQ sauce

[@BeyondMyIntuition444]

This looks wicked delicious 😊✨ I'm definitely going to make this for my husband and son, they would love this on fresh buns , vegan cheese, like a philli cheese steak. Love your recipes & cookbook. Much love from Toronto Canada 🇨🇦 🙏 💛

[@mariannedesalvan1803]

I've been watching this recipe for the past 6 months and I finally grew my own cluster of blue oyster mushroom and I CAN'T wait to finally try it.

[@DerekSarnoChef]

That is so cool!! We'd love to see your shrooms and what you cook with them! Tag us @WickedHealthy on IG and we'll share your pic!

[@juliek7650]

One week as a vegan and searching for recipes. THIS is one meal for this weekend. Thank you!!

[@caseh4235]

How is it going three years later?

[@kikimatthes2866]

After 20 years of not liking the oyster mushrooms which we had for brunch when the family gathers for Christmas or Easter, today I pressed the oysters again and again. It worked really well, everyone said they were the best oyster mushrooms we've ever had. Success!

[@Blkbeautee]

I saw you on Avantgardevegan and had to subscribe after watching you prepare mushroom steaks. OMG...yes!

[@smponce9]

SAME! ❤

[@greengirl9341]

Same 🌿 stay safe

[@suicune2001]

Same!

[@frankendude671]

Same, Freakin loved this dish

[@8schopra]

I watched him firat on brett cobleys. Then his channnel was dormant very inactive , i knw then only this guy can beat all Vegan Chefs. Massively Wicked.✌️👍 Huge fan of their cooking. Have tried so many recipes.

[@kellyweltonrrt]

Just made this and.... a few challenges. The store decided to pile the packages of mushrooms all on top of each other, so the caps were all split apart and the whole thing fell to pieces. No matter, I made this in a ceramic pan and finished it in the air fryer. The only thing I added was, I deglazed the pan with the extra beer and got a LOVELY sauce from that. It came out PERFECT. Thank you Derek!!

[@DerekSarnoChef]

Thanks for watching.

[@carina_loves_cats]

The good thing is, our German beer is always vegan, because of the purity law. Just water, hop, malt and yeast. That's it! 😉

[@DerekSarnoChef]

You Germans do so many things the right way! Thanks for watching!!

[@EHCBunny4real]

Yeast is a living organism

[@carina_loves_cats]

@@EHCBunny4real And so are mushrooms (fungi). But no brain, no nervous system, no suffering ANIMAL!

[@SooperToober]

@@EHCBunny4real So are plants and trees - with highly evolved chemical communication systems used when attacked e.g. Dutch Elm sending out stress chemical signals to their forest brethren to brace for an imminent attack/threat. Everyone has to decide what is their personal dietary Rubicon in the eat to live in harmony with nature balance! I believe the forces of conspicuous consumption have oftentimes led the palate to dark choices.

[@chloro8306]

@@SooperToober Plants do not suffer. The fact that they have processes to address damage does not mean that they suffer.

[@joeb4142]

Derek I used your technique on a portabello last night to make a burger. I was amazed at how well it turned out! Just so incredibly meaty and delicious. IMO it tasted better than a Beyond Burger, which for me is high praise indeed. Unfortunately portabello costs even more than the Beyond so I’ll probably have to wait for a sale until I make it again. Unless I just can’t wait...

[@DerekSarnoChef]

Wow-that is high praise indeed, Josiah!! Totally agree that whenever possible, using a natural ingredient like a mushroom is the way to go. Thanks for sharing and hopefully those portobello prices drop a bit!

[@ceejay331]

Try shopping at an asian/international grocery store if there's one nearby, they're usually cheaper there.

[@sidneymcfadden3857]

You might want to reconsider consuming synthetic heme lab meat brands, (Beyond/Impossible/Memphis Meat/UPSIDE Foods, ALL OF WHICH, Bill Gates, a eugenicist, is an investor. I've been vegan for 10 years, and would starve to death before taking one bite of these Gates'-supported lab meats. I highly advice making your own alternatives using organic (glyphosate-free) whole food plant-based ingredients. BTW, other meat alternative brands are not organic (thus, contain glyphosate (RoundUp) and contain wheat/gluten, corn, unfermented soy, methylcellulose, all of which are toxic ingredients or reasons I highky recommend people research before consuming. EVERYTHING is frequemcy. All that is unnatural/artificial, in this world, causes harm, as it does not resonate with nature/Prime Creator/Source, of which we are part. Nature provides us with all that we need.

[@rookietrucker5114]

you can do this exact recipe but with a head of cauliflower. remove the stem and slice the cauliflower head into inch-thick steaks

[@DerekSarnoChef]

Awesome idea, Richard!!

[@jumano]

this can be done with many things. Try eggplant!

[@Tulsitea12333]

🙏🙏

[@shannonstewart-coffelt6114]

I just watched 'you are what you eat twin experiment' and they profiled the wicked kitchen. I am not vegan, have gone back and forth with vegetarianism, but my husband is straight up carnivore. He does like my fried tofu and a few other things but I am seriously searching for a 'red meat' alternative and keep hearing about mushrooms. I'm here for it and hopefully can get my husband on board. (I am a former chef/cafe/caterer so I do have some skills and decent kitchen)

[@DerekSarnoChef]

Then you're in the right place, check out the mushroom masterclass playlist. And thanks for watching. More to come.

[@lindsaytoussaint]

I love that your family often calls you while filming and you actually pick up

[@JRP3]

I found an easier way to do this, use a Foreman Grill. It keeps the pressure on the shrooms and cooks both sides at once, no need to tend the shrooms and keep pressing them, though you can push down once in a while for extra pressure. Catch the juice in the drip tray and use it in your sauce.

[@DerekSarnoChef]

Awesome idea! So cool to hear other ways to prepare these delicious mushrooms!! Thanks for sharing!

[@truepeacenik]

Great idea! I’m looking at my two radically differently sized cast iron pans (one Wagner, one Griswold) and chanting to myself “this isn’t reason enough to go find another in the same size.” (However, maybe having two of my most used size wouldn’t be that bad.) Thanks @JRP3

[@songlyon7795]

I stopped using the “non-stick” pans and grills because they use “forever” chemicals in their surface.

[@JRP3]

@@songlyon7795 No evidence that cooking surfaces in good condition will transfer chemicals to food. Even flakes of Teflon if injested will just pass through your body.

[@catarinahenriques8133]

So grateful for having you doing this outstanding work for the humanity 💚🍄🌱

[@DerekSarnoChef]

We are grateful to have your recognition--we're just trying to do our part. It's inspiring to hear your words...much appreciated!

[@SooperToober]

You mate are amazing with the ingenuity and creativity and flair you’re bringing to Vegan cooking! This is beyond brilliant- it’s genius! Your teaching style rocks - you’re cool, calm, measured and never in a hurry- and keep it clear n simple! One of the top chefs- seriously! Tesco is very lucky to snag you!

[@DerekSarnoChef]

😭 tears of joy! Thanks for those kind words!!

[@RollyPollyProduction]

You should check out saucestache here on KZbin if you haven’t already :)

[@MrTantriq]

I just made this, tonight, and it was everything. I’m hooked! Teach me more!

[@DarkerSideOfDawn]

I absolutely love you Saw you on Gaz’s vid. Loved your style immediately I love mushrooms never tried the oyster mushrooms. Never heard of them. I Like to try new things and I love mushrooms not to mention I love my cast iron :) Been neglecting them for my toaster over.. it’s all Chads fault lol he was my instructor when I took the Rouxbe FOK pilot course. 🎶🌹🎶❤️🎶🌹🎶❤️🎶🌹🎶❤️🎶🌹🎶

[@mahtabpartovi9600]

So happy you guys are doing this! Changing the old ideals of what we’re supposed to eat! Yay for plants!!!

[@RubenStassen]

Thanks for all your recipes. You make it so easy for us to make the transition to a vegan diet. You are changing the world! 🌱🌎

[@DerekSarnoChef]

Thank YOU, Ruben! Your support is so important!!

[@Tzipporah36]

Do you ever teach cooking classes/demos in person? Would be awesome You're such a great plant based chef!

[@trudi1962]

I love revisiting your old videos, but I love the 'now you' most of all. The longer hair, the beard, and... Frankie. ❤

[@susucooper]

I don't know when this recipe was created but it was amazing. I cooked alongside you and followed your directions. I loved it.

[@2kreative1]

In the middle of licking my computer screen, I heard you say something about not cooking tomato sauce in your cast iron. If you do, it helps your body use the iron that is leached out when the tomato sauce is present. THANKS for this recipe! I am new to mushrooms, and I can't wait to try this.

[@tawana2inspire]

I always seasoned mine and then flip and press with a spatula and then season that side but you did just make me want to make my own homemade bar-b-cue sauce. This looks really good, can't wait to try with my barbecue sauce yummy

[@connormatthews522]

Awesome man, slowly learning to love using mushrooms. Also, you carry yourself well on camera and you're super chill, so the added laugh track takes away from the overall wholesome vibe the videos have imo.

[@DerekSarnoChef]

Just trying to make sure we don't take ourselves too seriously, but we appreciate your feedback and support! I promise the canned laughs only happen when I'm reeeeeaaaallly struggling!

[@tamarskitchen4137]

Connor Matthews kzbin.info/www/bejne/pnbQdoWAg7ObmrM

[@alixwato377]

@@DerekSarnoChef i love your recipes, i love your ethos, i love your presenting style, you dont need the canned laughter, your channel is worth watching without :)

[@DerekSarnoChef]

@@alixwato377 thank you! I am fond of it that's why it's there. :)

[@screaminlordbyron7767]

At first I was like whaat with the canned laughter but then I saw it as a joke in itself so was down with it. You dont need it but I'm cool with it too. You do you man.. love your style!

[@aubreyl5531]

I watched this video a year or two ago and it changed my life. I always KNEW I loved mushrooms a lot, but this technique on some maitake mushrooms was like... tasting in color for the first time. 10/10 went over amazingly with my omnivore friends at a bbq party.

[@linkert810]

PSA: The acidity of tomatoes, wine and such removes all of the polymerized oil that acts as the non-stick layer on a seasoned cast iron pan which is why it’s always good to keep a couple of pans around that does not use polymerized oil for its non-stick qualities, like regular pasta pots in different sizes.

[@ezradaiquiri11311]

Or saute in water?

[@lottatroublemaker6130]

isaac steinman - No, that is not sautéing, but steaming❗️

[@ezradaiquiri11311]

@@lottatroublemaker6130 if it's touching a pan and being swished back and forth by a spatula, and gets golden brown and crispy, It's sauteing. Try it before you knock it.

[@sherylfairbrother2044]

My mushroom order from Smithy's came today. They are not too far from me but I wasn't aware of them before I saw this video. I made the steaks earlier and they were fantastic. Glad I've still got some 'shrooms left so I can perfect the technique. I like that you struggle to say "Lancashire"!! Not to be confused with "Lincolnshire", which is nowhere near here!! Thank you for your inspiration.

[@DanceCat7]

I used this technique on a lovely portabella cap. I don't have cast iron (yet), so I used a heavy frying pan and a heavy bottom pot with heat resistant handles as the press. BEST mushroom I ever ate!! And I looovvve the 'shrooms! Thank you! Can't wait to try the "Chicken Fried" mushroom steak & gravy with some clusters.

[@mikewpower]

I made this on Saturday night... and I am making it again tonight! I used a sugar-free BBQ sauce that uses sucralose I believe as the sweetener. I used my air fryer to finish my steak on a piece of foil so the sauce did not mess up the basket and it cooked to visual and textural perfection. I did not have a cast-iron skillet but a thick non-stick aluminum pan worked just fine and I filled a saucepan with water for the "weight" to press my shrooms.

[@DerekSarnoChef]

Awesome tips, MP!! Thank you so much for sharing!!

[@gregpetre]

oyster mushrooms come across me once in a blue moon, but will keep my eyes peeled for them lol

[@someguy2135]

Regular oyster mushrooms can be found in Asian markets.

[@TheRealHonestInquiry]

Mushroom growing kits are everywhere such as amazon, ez

[@__Dreamcatcherz__]

Coming it with coconut oil makes it much healthier and tastier. Vegetable oil is I but too processed. But thank you for all the tips!! I used to always break it apart but I need that thick steak! So this is the best!!

[@erinmaracee3807]

I just made this, frickin amazing so good. So glad I found you I was so sick of my same cooking and you have great ideas. Tastes so real

[@cynthiaguerrero5632]

OMG! This looks so yummy. My mouth is literally watering for this.

[@DerekSarnoChef]

LOL...it's almost Pavlovian with us as well! 🤤😂

[@jazzchristineart]

I am growing mushrooms in Maine.

[@bigmo7533]

I tried your oyster mushroom recipe I saw you make, it turned out nice going to try it again. Keep up the good work.

[@MackJn316]

Finally got my hands on some brown clusters! Hard to get where I’m located Did the double pan sear and finished with some Chinese Chee Hou Sauce Delicious Thanks brother!

[@lizbethanne109]

This looks phenomenal! My mouth was actually watering as I watched you cook this! I've seen pictures of it on Instagram, but actually getting to watch the video is incredibly helpful, so thank you. Since I'm in the States and likely cannot get those shrooms, I'm thinking about trying this with portobello slices. Thick slices. I hate that I won't get the marbling effect, but surely it will be very tasty none-the-less. By the way, I love the cute animal interludes. I haven't seen that done on other vegan recipe videos, it's a great addition. Thank you for loving the animals & Mother🌎. 💖💗💖💗💖

[@DerekSarnoChef]

Lizbeth Anne Thank you for watching! Try looking at Whole Foods or an Asian market for the mushrooms. You’ll be surprised where you find them, and something different locations of the same grocery chain stock different produce. We appreciate your support!

[@leongweilan9392]

thank you for sharing this recipe, it's genius!

[@Nozarks1]

I just made these. They were heavenly delicious 😋

[@scerb100]

2 things I did after pressing that was different. I took all the ‘steaks’ and simmered them in a small pot with the bbq sauce (which I did add a little oil too aside from the oil in the pan press) for a few hours. I put them on a grill, basted as one would and they came out awesome. The omnis loved them. Definitely gonna be a go to for any vegetarian/vegan bbq or if you’re a veg person bringing something that will actually impress your omni friends/fam cuz it’s mushrooms are the OG meat that don’t get enough shine. It’s also pretty damn easy.

[@huguesleblanc2436]

I used a panini press and it worked as prescribed.

[@hannahb308]

Just made this tonight and was so easy! I used teriyaki sauce instead because I didn’t have bbq sauce. Made it with a side of roasted kale + sweet potato over rice.

[@JonnyChaos]

Saw this video a couple of year ago and really wanted to try it but couldn't find the mushrooms. Found them in a Chinese supermarket and made them twice. They have the best texture of anything ive ever eat since going vegan nearly 4 years ago. Tried this exact recipe first then tried szcheuan rub and sauce on them tonight. Absolutely love them. Cheers

[@DerekSarnoChef]

Amazing! Good call on the rub.

[@krystalgarcia3397]

I love your style of cooking and presentation! I can’t wait to try this!

[@rubyv7231]

Can you just come to my home and cook for me 😭😢

[@DerekSarnoChef]

If I could clone myself, then we would be in business! 🙃🙂

[@rubyv7231]

Haha you must find a way!!😄

[@rubyv7231]

Zen There Was One hehe 😄

[@stephenmurphy1003]

@@rubyv7231 , Yeah right. I'm sure you just want him to cook.😆😆😆

[@Jw-un8oh]

@@stephenmurphy1003 creep

[@LisadeKramer]

I am so glad someone else speaks like I do! I have two little oyster mushrooms and I am going to try this tonight. With fresh broccoli.

[@carmenmarcinkiewicz7149]

I am sooooo glad your channel came across my feed. Oh my gosh, so incredibly impressive!

[@DerekSarnoChef]

Thanks for watching

[@ashphoenix9177]

Wow.. I LOVE that I’m VEGAN & still can’t get over all the amazing thing we can do with vegetables. The best part is.. nothing suffered. Processed sun light...real soul food. & thank you too all my fellow vegans, saving life’s, human & animal.. we are the future. 🌈🥰🥳😇💯🔥🤩💃🏾

[@CoreneSeaver]

Makes sure to really press out the water. My bigger pieces had too much water and had a crunch. I used teriyaki sauce. The smaller pieces turned out great!!

[@MackJn316]

I’ve really learned a lot from watching your videos. Thank you for being so generous with your knowledge, especially the knife techniques!

[@anfonieb7434]

I gotta try this looks unbelievably delicious

[@DerekSarnoChef]

It is so good...and versatile! You can apply the same technique to other mushrooms and get similar results!

[@treamull]

Amazing technique and recipe !! Iv tried this a few times. It comes out great every time.

[@DerekSarnoChef]

Great to hear!

[@patriciamaxwell8489]

I can't believe I haven't found you before now. I can't wait to try. I will more than likely have to use another kind of mushroom but I don't see why it won't work. Trying to make little changes in the way we eat. I'm so excited 😁 I see mushrooms in my future!!

[@DerekSarnoChef]

Hi, Patricia...we are so happy to have you on the channel! You're on the right path--little changes are all it takes!!

[@Beencouraged777]

Hey, I live in Pacific Northwest, in the very beautiful, Washington State. I love it here! Been here for over 50 years, since I was five.

[@jamieleehornbuckle9357]

I tried the technique with shimeji mushrooms and added a dry hatch chili spice and a dash of soy sauce. They were great on a salad! So smoky - love the char of the press technique!

[@stallio5612]

Don't complain in future if your views goes down.... You guys give such dope recipes that water in my mouth flood my mind and I get food induced shock...It becomes a moral obligation to make it after I watch you guys.

[@DerekSarnoChef]

😂 no worries! Glad you love the videos and recipes!!

[@SingingSealRiana]

My go to way of eating oyster mushroom is coating them in strongly spiced and oil containing chickpeaflour dripping dough and than bake them. It is lazy but soo crispy and umami, the texture is great..... Now I have a special accasion alternative ^^

[@GeocachingJoy]

We were lucky to have found some Hen of the Woods on our hike this weekend. Now that I found your recipe, I sure wish I would have foraged for more. I Love to cook with cast iron too and this method was great. Parchment paper in the air roaster was great too for easy cleanup. I served mine as a bbq sandwich with a coleslaw topping. YUMMiness. Thanks for the recipe. PS. Loved that your brother calling was actually welcomed and not an annoyance while you were filming. Kudos for what's who is important.

[@dannykidwell4271]

I used this technique yesterday and my attempt to replicate the press was a bigger pan, a smaller pan, and then on top of the smaller pan a small pot of water as the weight.

[@aliciamoore8679]

Amazing! I can't wait to make this. First I have to find out how to clean the rust from my iron skillets.

[@beverlyd1951]

I love this episode! Mushrooms are not my favorite (sshhhh) but this is the only way I’ll eat them.. so darn delicious!! I press almost all the mushrooms I cook now.

[@Steppin2theAM]

Whoa!!! what's wrong with my world that I've been missing THIS!!! Amazing!

[@halinanowak-malisiewicz9553]

I’m amazed by this and how lovely meals you made ❣️Thank you so very much for sharing your recipe and the technique of cooking 🌱🤗☀️ BTW I love your sense of humour 🫶🏻

[@2americangirl]

Most excellent recipe and respectfully I will use this with other applications to create ribs etc. Simply brilliant, thanks for inspiration.

[@anishagupta2220]

I just made this and I am floored. So good.

[@cher-amirose7109]

I cant wait to make the mushrooms. If I can find any. I'm going to Vegas in 3 days and will look for them (it's a 6 hour round trip). Thanks again, Derek!

[@audurahughes8354]

Your recipe is so simple, the technique looks golden, and the dish looks scrumptious! I cannot wait to recreate this!😍

[@farrah2529]

Aaannnnnd suddenly, I'm in love!😍

[@DerekSarnoChef]

Right back at ya!! Thanks for watching!!

Nice Sick Of It All neck tattoo, now my mouth is watering and want to cook this!

[@annie-qc9wv]

Yay! I’m making this for thanksgiving

[@dirtytechno4948]

I think we were all with him when he said it's charred, it's crispy it not burned it's just right, ITS MONEY!" As anyone who's made this can testify !!!

[@DerekSarnoChef]

🤑🤑🤑

[@theversatilevegetarian1469]

Amazeee

[@rumyseattle]

Loved it!!! Audience laughter...not so much lol Thanks!

[@sheagaier7582]

yummy! i am excited to make this!

[@DanDann]

Ha. Started watching this n I was like, "SARNO!! No wait, that's not Chad.... Oh, THERE'S Chad." ...Dr. Doug Graham told me to look him up when I was in Austin. I dont think I ever made a proper connection, but as far as I'm concerned, he's a cool guy, and so are you. I really like your energy. Hope you're having fun in the UK!

[@basti4296]

Fantastic recipe! Depending on where you live, finding mushroom clusters in the store can be hard. They're really easy to grow in outdoor beds filled with straw though...

[@janice2532]

Hello, I am writing in your future. Ran across you products in Washington State. YUMMM I am so happy for you!!

[@ArranRWilliamson]

Lan-ka-sheer :) This is the best vegan recipe I've tried so far. Delicious and easy. Didn't realise how much I missed this sort of eating. Thanks

[@Ashleyc30075]

My only question...why didn’t you deglaze the pan with some beer and throw it into the mushrooms??? All that caramelisation flavour gone down the sink 😢😢😢😢😢😢

[@pattizih]

Ashley Cartledge totally!! At least scrape up the bits in pan and eat em lol

[@psychologicalsigma9917]

Mushroom gravy! And biscuits n the am 🤣

[@joynoir6386]

I thought he was going to do that too.

[@ramonagreene2271]

Throwing all the flavor away just made me sad...smh.

[@Ashleyc30075]

ramona greene totally unnecessary when he’s put all the time and effort into getting the mushroom like that, I’ve been a chef for 23 years and there’s no way do you waste all the flavour in the pan

[@fishermanfilm5756]

thank you for the inspiring recipe! I had a thought that maybe next time when you take the mushrooms out of the pan, use the beer to deglaze your pan and then add to the barbecue sauce so you still take all that good flavour out of it instead of washing it away :)

[@DerekSarnoChef]

Do it. Thanks for watching

[@VampguyN85]

I'm still working on finding a better tasting gluten free beer here in the states. Redbridge wasn't bad for an irish stew, but not the best. So right now I just omit it, or switched to water for your pulled oyster mushroom recipe (that I love so much and my vegetarian friend also loves). Maitake are my favorite mushrooms, so I'm always looking for more recipes. Also need to cook without cast iron pans most of the time. I was diagnosed with Hemochromatosis. But giving up red meat has helped the most. I don't want to go through another full year of theraputic phlebotomies.

[@heather9857]

Making this for the first time tonight! So excited!

[@Ellzy1]

I used to cook bricked chicken about 30 years ago. I started doing it with shiitake and portobello mushrooms shortly after. I just used a piece of tinfoil with literal bricks weighing them down. I don’t eat meat anymore and am so glad I found your channel. I’m a BritCanaYank and wonder what brought you to England?

[@abasichotv1850]

THIS. LOOKS. AMAZING. Can not wait to attempt it !

[@psychologicalsigma9917]

Vegan for a few months. Very grateful bro be here!!!

[@DerekSarnoChef]

Keep it up! We are grateful for you being here!!

[@craigchin166]

I’ve always pressed my mushrooms. And my cast-iron grill as a weighted press too. But continue saying you invented if it makes you feel better.

[@DerekSarnoChef]

OK Chef. Whatever you say.

[@jaythedrifter]

I wouldn’t use vegetable oils if I can help it! Looks delish!

[@christinebaker5589]

I had this for dinner tonight, it was so good, I used beautiful brown oyster mushrooms.

[@Chamansharma145]

Awesome.Was looking for vegetarian cooking.came across your site.You really surprised me how much you can do with vegetables.Abbosolutly fantastic. Thank you so much for sharing.

[@alvinachowdhury918]

I am here from Avantgardevegan. So glad he introduced you to us.

[@Tennesse_jed]

This looks really great! I don't have an oven. Do you think it would work if I finished it on the stove with the BBQ sauce?

[@ashantiyaaasantewaa9368]

Looks Amazing!

[@DerekSarnoChef]

Thanks.

[@zenobiaharris6816]

I really want to try this! I’m not a huge fan of cooked mushrooms (it’s a texture thing) but this looks amazing!

[@williammcculley5888]

I have been a vegetarian since I was 20 years old and I'm 69 years old now and went vegan 2 years ago. People think I'm in my mid 30's they ask me what is my secret!! I say one WORD!!!! VEGETARIAN or VEGAN. I have tons of energy and still have a 32" waist, I don't dye my hair and no grey hair. Vegan or Vegetarian is the correct life. Now I'm on my way to KETO!!!

[@spirit5737]

I tried this today and it turned out pretty good except my mushrooms were a little tough. What could that have come from - mushroom quality, did I sautee them too long? I added spinach and it was delish despite me having to chew a bit extra. Thanks for the recipe. Luv your channel.

[@annie-qc9wv]

YOU HAVE MY HEART

[@stonythewoke9921]

I'm making this right now with the BBQ sauce from Chad...this is so crazy mouthwatering while cooking I'm going insane

[@jtbjorge9217]

Great recipes as always! Love the laugh track:)

[@ptumpkintumpkin4189]

Thank you for sharing your recipes! You are so generous with your time. I have a question... should I clean mushrooms if so how? Thank You!

[@DerekSarnoChef]

I do not unless they are forgared right from the forest and then only lightly brush

[@darbyb9]

Every time I make this my friends are WOW'd. Vegan or not. It's just so damn delicious!