How to Saute Mushrooms and Onions | Simple and Fast

[@merrilymunson5010]

For those of you with medical conditions who cannot eat red meat or dairy, I make these mushrooms and onions add chopped garlic thyme and fresh Italian parsley, then I top a baked potato with this mixture, it is really good, and good for you...

[@homecookbasics]

Sounds great!

[@speaker151]

Or ethical and compassion conditions

[@KanyeRaeJepsen]

Soy comment thread. Eat a burger.

[@lagopusvulpuz1571]

It doesn’t have the proteins, fats & amino acids. I never heard someone in my life having problems with red meat which it’s eaten in all cultures. As long it’s fresh & non processed it’s good. Onions & mushrooms with meat it’s the best. There’s also fish & chicken to eat with.

[@Martha20073]

👆👆👆🍄🍄🍄🍄🍫🍫🍫🍫 Best online sales Buy here

[@EKHondaMotive]

Thanks for taking the time to share the info and process! 😋

[@homecookbasics]

Glad it was helpful!

[@HansDelbruck53]

You failed to mention what you used to deglaze the pan in the video. I suspect most inexperienced cooks would wonder what to use since you didn't say what it was.

[@brycesdad27]

Yep I have no idea what you dumped in the pan

[@homecookbasics]

Homemade chicken stock😁

[@abelguirre8368]

@@homecookbasics would beef broth be a good substitute?

[@jthemegaviru8681]

​@Abel Guirre hell yes beef,onion and mushroom glaze

[@lookiloo100]

Looked like chicken broth but, you could use a white or red wine depending what protein you are pairing with the veggies

[@medgasguy]

I'm diggin' the video and the cool jazz music my brother. Thanks for sharing.

[@serenity6212]

What did you pour into the pan when you said "DEGLAZE THE PAN" at 5:04 mins? Did you pour the mushrooms and onion juice in a jar, let them cook and brown a lil then poured the mushrooms and onion juice back in?

[@homecookbasics]

I had some homemade chicken stock.

[@omarraymundo7475]

Absolutely tremendous side dish for burgers and steak thanks brother 🙏

[@homecookbasics]

Thank you so much 👍

[@dominiquelewis]

What oil? Medium heat?

[@johnpontaoe3637]

nice and simple. what did you de-glaze the pan with near the end

[@homecookbasics]

I deglazed the pan with a homemade chicken stock! Love chicken stock for deglazing as it ads so much flavor. I will have a recipe for it this fall on the website, go check it out. Thanks for commenting!

[@brycesdad27]

Sorry for my ignorance. What does deglazing do? I’ve honestly never heard the term before

[@ottozambrana66]

​@@brycesdad27 The remainings that stick in the pan is what you call "glaze". It could be done with almost anything (steaks, chicken, shrimp, ham, bacon, veal, onion, asparagus, shallots) and liquids like chicken/beef/vegetable broth, wine or brandy are used to "deglaze" the pan. Lot of valuable flavor get stuck in that pan!!!

[@billbloomer813]

How do you keep your stainless steel cookware so shiny? Mine are full of burnt stuff and I can't scrub them off. Thanks.

[@CC-oy8ii]

That’s what I was thinking must be a new pan lol

[@homecookbasics]

Good question! For one I don't burn anything in the pan. Second that pan was new. I also put a little vinegar on the bottom of the pan for a few minutes sometimes when I am cleaning them. Depending on the quality of the metal vinegar cleaning might not be the best idea.

[@homecookbasics]

Want to be better at Cooking? 🍳 Check out My Cooking Basics Course: homecookbasics.com/cooking-basics-course/

[@RobBertholf]

Hey Bob!! Love it

[@jakesnake66]

Just curious, why didn't you specify what you like to deglaze with? Nice video otherwise.

[@homecookbasics]

I forgot to... sometimes u get in the moment. I used a homemade chicken stock with that recipe. Im glad you like the video!

[@reginesupnet6821]

Very easy to follow

[@homecookbasics]

I'm glad, I try to make them a step by step.

[@latkagravas986]

What do mean 'deglaze' the pan at the 5 minute mark - is it water or more olive oil? Please and Thank you.

[@homecookbasics]

I used a homemade chicken stock. You should use something acidic like balsamic vinegar, wine or not acidic but full of flavor like a homemade chicken stock. Here is the full recipe... homecookbasics.com/how-to-saute-mushrooms-and-onions/

[@latkagravas986]

@@homecookbasics - Dude, Thank You very much. You keeping it simple is what atttracted me to LIKE and got my results. Thank you I will follow through.

[@xslayer3476]

Ooooo nice and simple but delicious

[@homecookbasics]

Thanks a lot 😊

[@DaveBlais]

Deglaze with what? Sorry, I’m new. Ugh. I just read down a couple of comments and saw your reply to a previous commenter. Chicken stock. Yum!

[@ryanvegas920]

What heat was that at ? Sorry if I missed that part in the video

[@homecookbasics]

Medium to medium-high, but if things start burning you need to turn it down. You want to make sure you brown the mush and onion. The deglazing will help u in the end.

[@ryanvegas920]

@@homecookbasics thank you so much I really appreciate the response so fast

[@gsadventures678]

Good video Jack!

[@paulmullins102]

cool tips dude

[@homecookbasics]

Thanks

[@RobertMiller-ok3pz]

Sick what did you used to deglazing 😂

[@homecookbasics]

Homemade chicken stock.

[@tigersspeaks5779]

Thanks

[@homecookbasics]

Welcome

[@juiceonthebeat]

What else can I deglaze with?

[@homecookbasics]

apple cider, balsamic, white wine

[@jeannewilder6836]

What was the liquid added at the end of cooking?

[@homecookbasics]

Homemade chicken stock.

[@keithbowie806]

What did you use to deglaze the pan. Is that a secret?

[@homecookbasics]

Homemade chicken stock. You can find the full recipe in the description.

[@judgefaction]

Good stuff

[@homecookbasics]

Appreciate it

[@KimSevern]

We call it caramelized 😎

[@thelastprime432]

Great video

[@homecookbasics]

Glad you enjoyed it

[@SuperMarsto86]

Thanks sir.

[@homecookbasics]

Most welcome

[@22.NUU.DRU.22]

Adding salt to early to mushroom will draw out ton of moisture and cause to be very mushy/slimy sometimes, careful

[@HansDelbruck53]

Too early, not to early.

[@Norrr3]

@@HansDelbruck53 please log off.

[@spanthrax]

​@@HansDelbruck53get bent grammar nazi

[@JamesBrian-fg2sr]

Deglaze the pan with what?

[@shadebinder9969]

Or on a pizza. A sauteed Mushroom and onion pizza is quite good.

[@homecookbasics]

I have to try it, thanks

[@manjmazi]

Pretty cool, will it be ok if I used veggie stock to deglaze ?

[@homecookbasics]

Yes absolutely. I prefer a homemade stock seeing that stocks that you buy are really not that good for you. Balsamic vinegar works really well also and a white wine adds some great flavor if you want to go that route.

[@manjmazi]

@@homecookbasics Thank you for the reply. I added balsamic vinaigrette to deglaze tasted amazing with veggie burger

[@homecookbasics]

@@manjmazi That sounds great!

[@gracie437]

Dont play music; i have my own; i need a verbal receipe on you tube; otherwise would just read a cookbook!

[@dont3175]

Then go read one

[@ktgr1987]

Ok, but what do i do if i have to saute 2 cups of chopped onion and a pound of mushrooms?

[@homecookbasics]

Did you find the video easy to understand? If you want the full recipe check it out on the blog:homecookbasics.com/how-to-saute-mushrooms-and-onions/

[@Oneeyedpirate008]

Ya great easy to understand just deglaze the pan with mystery brown liquid.... I’ll go see if I have some ...

[@Worsever]

Didn't understand what liquid u poured. Not sure what deglaze is.

[@carolbenson6524]

Well I had a big onion and a box of mushrooms...saw your channel and sounded good. Will make this tomorrow. I might add a few small potatoes that I still had. Thanks for sharing.

[@homecookbasics]

Nice let me know how it comes out.

[@franwilson8051]

.

[@susieallen6601]

Great Video....I will use the chicken stock next time!

[@homecookbasics]

It add some great flavor!

[@mannyg1896]

Informative video but why no audio commentary? I'd like to move abouth the kitchen while I cook and listen along to the video rather than having to watch the screen for text. I could have searched a blog if I wanted to read the steps in text.

[@homecookbasics]

I was trying something different, pretty much the rest of my vids have commentary.

[@jamesdeloera6798]

Great video 👍🇺🇸

[@homecookbasics]

Thanks 👍

[@anitawilkerson496]

It is very tasty to use red wine to declare the pan

[@homecookbasics]

Yes...agreed 👍

[@HansDelbruck53]

Declare? I would just say, in a loud voice, "I declare thee a pan." But I think the pan already knows it's a pan.

[@dontlook92]

It’s chicken stock everyone

[@homecookbasics]

Thank You!

[@davehysom2636]

Why don't you use a saute pan?

[@homecookbasics]

Lol I dont own one

[@spekops7527]

4 minutes of cutting onions and stirring to jazz music, but doesn't tell us what was used to deglaze. (Had to read through the comments, it is chicken stock).

[@homecookbasics]

Can't remember everything my friend.

[@Martha20073]

👆👆👆🍄🍄🍄🍄🍫🍫🍫🍫 Best online sales Buy here

[@CandyLV72]

I totally thought he was holding the pepper in his hand

[@sheltonpoteat6241]

You salted / seasoned to soon. Try not adding the seasoning until the mushrooms have released all their water, and are caramelized.

[@homecookbasics]

The salt helps release the water, thats why you salt them early.

[@trandyman]

Only desiccants like cucumbers, eggplants. Zucchini will sweat and release salt. Salt a hygroscopic that absorbs moisture from the air Mushrooms are s deliquescent there cell structure like that of a sponge that will quickly absorb moisture and won't stop til its saturated and becomes a liquid. Salt will not release moisture it actually starts to dissolve the spores and speeds up the deliquescent process thst changes texture and creates more steam up makes it longer to cook and harder to brown. harder to brown

[@HansDelbruck53]

You mean too soon, not "to" soon.

[@randywalkersr.9380]

Deglaze the pan with what? You never say. More oil water or something else?

[@homecookbasics]

Homemade chicken stock 😁

[@zopetazoboricua7582]

Great video but I love the music excellent choice keep the good job .

[@redsnap2004]

wonderful!

[@DCRiley]

Straight and to the point. The jazz piano almost made me doze off though haha. Making this with some veal tonight.

[@homecookbasics]

Nice, enjoy.

[@henrygilboa7022]

seriously I need to know, is there anywhere I can find the jazz piano?

[@Martha20073]

👆👆👆 🍄🍄🍄 🍫🍫🍫

[@rosemaryneilson3860]

Go to KZbin and enter Greatest Jazz Pianists. It mentions just about everyone worth listening to. Particularly Peterson and Evans @@henrygilboa7022

[@gelmann2]

Where's the garlic and butter and wine ?

[@ryanchristensen4291]

Awesome video I wish there was a little more detail tho :)

[@homecookbasics]

Thank You Sir... you can also find more detail on the website.

[@letfreedomring6273]

👍👏🏻👌

[@shannonreeder1237]

I thought pepper was last cause it burns?

[@homecookbasics]

I add it last so it doesn't burn.

[@julieking4304]

watch out! he is a Lefty !

[@lukewright9145]

Can you put them on a pizza

[@homecookbasics]

Yes, great idea!

[@2lowkey100]

Naa, tried it before. The mushrooms bounced right off the pizza like a repelling magnet. It simply can’t be done.

[@bjhunter5127]

I’m a real novice, what do you mean by deglaze

[@homecookbasics]

It is when you add a liquid to a pan and it releases the "fond" or the bits on the bottom of the pan that have a ton of flavor. You want this to be added to your food!

[@justarandom404]

What did you use to deglaze the pan?? At least add it to the video description. Very frustrating.

[@homecookbasics]

Homemade chicken stock

[@ClarkPotter]

You take the stems off huh? Why? They just taste like mushroom.

[@trandyman]

I was gonna ask the same thing. It's just a waste of food and I don't like that especially if your teaching people it's a bad mindset. Also mushrooms can be pricy I cut the bottom of the stems turn them on their side and chop I like the way it looks. And I cut onion from root to stem not orbital less cells opened means fewer tears and better firmer texture.

[@homecookbasics]

Typically I will only cut a tiny 1/8 of the bottom. The cut when there harvested can be a bit narly

[@TheFXofNewton]

Where's the acid? These aren't gonna pop.

[@homecookbasics]

Yes good point. A lot of times I will use balsamic vinegar, but I used chicken stock in the video and the stock also gives it some great flavor.

[@peterjongsma2779]

Sorry but we all know it takes longer to caramelize onions than mushrooms. His onions are Translucent. Not Caramelized. Onions 1st. 15 minutes. Mushrooms added to Onions. 10 minutes Cowabanga.

[@homecookbasics]

This was video for sautéing not carmalizing...2 different things. Don't worry that video is coming soon :)

[@peterjongsma2779]

@@homecookbasics Sorry CHEF. I'm actually wanting to know how to deal with Leeks. I love Caramelized Onions and Garlic. But how to Caramelize Leeks? For Cheese and Leek Soup.

[@waltersickinger1499]

Mushrooms sliced too thin. They will disappear when sautéed since they are mainly water.

[@suzyjordan1745]

You should check out the science behind cooking mushrooms - you are giving wrong info

[@sandozdelysid]

Great "stock" vid. No info

[@homecookbasics]

Glad you liked it!

[@elmametzloff3017]

Started out great with the clear verbal explanation. Then you turned me off with the wierd music and lack of dialogue. Could not watch your entire bit.