To Dress A Dish Of Mushrooms - 18th Century Cooking

[@dcfreak23]

The reason why she talks about removing the gills and the red spots of the mushroom is because she was using different a different type of mushroom than you used here. You used the king mushroom and the ubiqutous white mushroom (aka "button mushroom", or "champignon de Paris") which only began to be commercially cultivated in the early 1700s by French botanist Joseph Pitton de Tournefort. She was most likely using mushrooms from the boletus genus of mushrooms, many of which discolor red when bruised and have spungy gills with an unpleasant texture that most people remove before cooking. For centuries, boletus mushrooms has been among the most highly prized wild mushrooms thanks to tasty examples of this genus, such as the porcini mushroom.

[@PwnageFury]

This is a great explanation! Thanks for sharing it.

[@mynameisnotcory]

This is exactly right!

[@octopusarms3197]

I was thinking either bolete or russula. As both are common in the US\Canada and also Northern Europe .

[@michaeldugan4658]

There is Shiitake in that mix as well... that brings us up to 3 shrooms. I don't identify a fourth.. unless I didn't distinguish button from cremini.

[@missfabolous000]

/

[@raggedyanarchist]

Ha. The part where you get defensive about nutmeg. "She CALLS for nutmeg!"

[@616lordofdarkness]

nutmeg is love nutmeg is live

[@manlymollusc6534]

If she called for it, then there is nothing else to do

[@sage0925]

Lordy...I detest the taste of nutmeg. And almost all these recipes call for nutmeg. Gah!

[@Olsonbrother]

That made me laugh. Lol

[@Kruegernator123]

@@sage0925 A little goes a long way! It's definitely an acquired taste. Although I find the strong, earthy and zesty taste of nutmeg often mellows out when it is cooked over a longer period of time.

[@arthurdoe6956]

I like how Michael can’t stop eating the mushrooms, even til the very end as Jon is talking.

[@rvoloshchukify]

Other than the nutmeg, this is literally the way we always have mushrooms in Ukraine (we do cut them into smaller pieces, but that's just a regional preference). Except we use oil instead of butter (some people use butter, but oil is cheap, and doesn't smoke as much), and instead of cream we use sour cream (cream doesn't store that well, so we never had any on hand). For Lent we'd just use some flour to thicken it and skip the dairy completely, adding a bay leaf and some garlic to make up for the flavour :)

[@dothollitt3983]

I love watching cooking shows .but what i cant understand why they talk every thing to deat before they cook it. B y that time i have already cooker a meal and ate

[@Hraefncin]

That's really cool. My sister just got married to a man from Ukraine, so I've started trying to learn about their culture.

[@julecaesara482]

very interesting, we cook mushrooms similar to this in Germany too, but we definitely use butter, add cream or sour cream and a splash of dry red wine

[@4philipp]

Jule Caesara do you still have “block house sour cream” ? I used to love that as a kid.

[@TwoTonTaft]

I think i'd rather use sour cream too. I'd appreciate that bite over that gentle sweetness more

[@yellowlabrador]

That's the way I've always done mushrooms, nutmeg and all....in fact I use nutmeg to most green vegetables too. Have you looked at Irish cooking? It isn't all that long ago that people cooked on an open fire here in West Cork. I'm 58 and up to 20 years ago, we were still cooking on an open fire in our farm house. We had a bellows under the floor and baking was done in a bastable. The fuel used was peat.

[@rosemcguinn5301]

That sounds wonderful.

[@yellowlabrador]

Not really, it was hard work. You end up feeling grubby and tired, then you need to heat water on the fire to wash. It was a hard life

[@rosemcguinn5301]

Oh. But some of the benefits would have included the smell of peat smoke and being outdoors in a healthy way....

[@ValeriePallaoro]

There are benefits; but hard work and extreme tiredness can take the gloss off a lot of things

[@benjamingrist6539]

yellowlabrador my father grew up in the mountains of central Virginia. He says that, around the same time you're talking about, people in the isolated communities of the region weren't really bothered by power outages, because all their houses were still equipped with hearths and stoves to warm their houses and cook their food.

[@the0master200]

These people are so nice. The music is nice, to food is simple. I don't cook, I am not European, and I don't care at all about the 18th century. But I still love to watch this channel until I sleep.

[@cybercat1531]

Watching Michael devour those mushrooms really brought a grin to my face. :D He's just such a pleasant character I'd be happy to call him a friend, and I haven't even met him!

[@marksevastipol1946]

Facts

[@justinwatson6932]

If only i could crawl into the screen and help him devour them tasty little treats

[@ptonpc]

I tried to dress mushrooms but I could never get the hats to stay on....

[@rosemcguinn5301]

Don't get me started on the shoes....

[@leonardsullivan]

Rose McGuinn Or the thongs!

[@rosemcguinn5301]

Not period. Hrrrumpf! Har har

[@rosemcguinn5301]

Stockings for them are an impossible dream

[@rosemcguinn5301]

Arlinda Lolololol

[@himynameishelen]

I love Michael- so softly spoken and such a clear fondness for the food, both the cooking and the tasting!

[@FrikInCasualMode]

We still eat mushrooms in Poland this way - fried on a skillet, with sour cream and parsley. Only we use wild forest mushrooms, slice them into smaller pieces and cream is thicker and reduced even more over the fire. Still delicious :D

[@coldtimber4972]

4 years later, I don't even like mushrooms and that sounds amazing

[@alanromero2020]

@@coldtimber4972 frrrrr🤣

[@markmower6507]

Stuffed Portobello mushrooms with Crab, lobster , Gruyere cheese, chorizo, cilantro, baby Dill fresh thyme, roasted Poblano peppers, old Bay seasoning and roasted garlic topped with Aged Swiss and Sharp Cheddar, or Bleu and Bacon, with a Ranch dipping sauce with Chipotle, YES.

[@markmower6507]

@@coldtimber4972 Mushrooms taste Alot better when you stuff them with more meat, Then again I really like vegetables too. Why not stuff a butternut squash with savory ingredients

[@drakesmith471]

Ah, I can tell you guys know what you’re doing. That sounds delicious.

[@Biber0315]

Please, please, please more of Michael Dragoo!

[@GuntherRommel]

Michael continuing to chow down while Jon was talking made me laugh pretty hard.

[@lr8719]

I love that he keeps eating and guarding the mushrooms cuz he likes them sooooo much!! I feel you, Daring Dragoo!!🤗

[@cherpylatina]

I love your show. You make me forget the issues on the news

[@rosemcguinn5301]

(ssshhhhhhhh Don't wake the trolls!)

[@Aramis419]

Rose McGuinn [insert incendiary post here]

[@nightnight6795]

Never mention modern day issues on a cooking video. Ever.

[@rosemcguinn5301]

Night So how about those redcoats then?

[@Rascal77s]

Cherpy LaTina I was thinking exactly the same thing.

[@AstheCrowTries]

1. YAAAAAY MICHAEL DRAGOO!! 2. Can we please bring back the pronunciation of "mushrumps"?

[@StrangerHappened]

I almost thought that Michael's last name is Ragout.

[@NightFlyStudio]

Jon is somebody who genuinely cares about his viewers and supporters and I really appreciate that. Congrats on the growing of the channel!

[@krzemien3633]

Michael Dragoo is my favorite guest in your show, he seems to be so cool guy.

[@Ozziecatsmom]

The only problem with this channel is that it makes me so hungry!

[@journeyman2003]

Keep up with the videos, great place to come and escape from reality for 10 mins at a time.

[@purplealice]

Nutmeg goes very well with mushrooms. About 40 years ago, I found a recipe somewhere that was very much like this - sliced mushrooms cooked in butter, then with heavy cream, nutmeg, and RUM! I haven't made it in a very long time, but now I think I should dig it out again :-)

[@Perurikun]

now that sounds like a holiday dish! 😍😁

[@regalassad6845]

When Dragoo is in town you know it's gonna be a good one

[@cavemanooga]

Good to see you back Michael! The recipes you do with Jon are definitely among my favoirites.

[@yolandaponkers1581]

How could 10 people dislike this video? This channel is so calming and uplifting. I learn a lot, too!

[@rosemcguinn5301]

Matt they're perhaps jealous at Jon's popularity...?

[@devolutionone]

Maybe they can't cook and eat at McDonald every day...

[@OneofInfinity.]

Maybe mushroom intolerant?

[@psammiad]

Every single KZbin video has dislikes, goodness knows why.

[@countrystyle5076]

A mushroom fell out of the cooking pan, maybe Jon rubbed his face. That's the mind set of some people for giving a thumbs down.

[@Melindrea]

That's actually very close to a side dish that I grew up with, though I think we probably used milk rather than cream. Also, chanterelles are best served fried in butter on buttered toast. =)

[@poasttoasties6655]

Townsend, you my boy! Keep that anthropological rustic charm, man. Your genuine interest in the subject matter comes across clearly and is gradually infectious.

[@FabbrizioPlays]

Seriously, he could make drying paint delightful and fascinating.

[@justinwatson6932]

Well said man

[@JonnyThreePiece]

I am totally on the left eating em up while John is talking. Love the Townsend’s.

[@xEshex]

Hello from Finland, and thank you for posting this! Chanterelles are coming into season here soon and will be sold at the open air markets, so I aim to get some and try making this dish (which works doubly so since I am a vegetarian!) I was thinking of maybe having it over rice or something for lunch? :) It sounds really great!

[@andrewziegler3670]

I just love Michael, such a gentle soul.

[@Jwend392]

Add bacon to this, and you have what I picture in my mind to be the meal Farmer Maggot and his wife served to Frodo, Sam, and Pippin in The Fellowship of the Ring.

[@mrs.schmenkman]

Jwend392 in the lotro online game there's a fun bit with hobbit meals

[@AtomicPeacenik]

Yes! It's great to have Michael back!

[@rosemcguinn5301]

The Great Dragou! (sp?)

[@Rainer67059]

Richer people in 1600s and 1700s had their kitchen in a separate building because kitchen fires were frequent. In case the kitchen caught fire only the smaller kitchen building burnt down and not the main house. I visited the historic mansion of the Middletons near Charleston, SC, the only tea plantation of the USA. The tourist guide told me so.

[@rosemcguinn5301]

I'd never heard before of any tea plantations in the colonies. Extraordinary!

[@mrdanforth3744]

It was common in the south to keep the heat out of the house and let it disperse. In the north they often had a winter kitchen and a summer kitchen, at least, after iron cook stoves came in. They would move the stove out to the summer kitchen for the sake of coolness, in the winter the cook stove would heat the house.

[@FrikInCasualMode]

Same in Poland. My grandmother did have an indoor kitchen in her house, and smaller summer kitchen in a separate utility building.

[@johndifrancisco3642]

Rose McGuinn, Imagine that!

[@rosemcguinn5301]

[@EmpyreanFrost]

Thank you so , so, so much for your channel This week has been especially bad on my anxiety and health, your videos have given me a renewed love for history and food and have calmed my nerves better than any medicine could, You are making me want to start living history myself. :) Bless you sir.

[@bazzmond]

Hi, I just found your chanel this weekend and have watched about 50 of the vids, love it, thanks for posting these fascinating episodes

[@PrimalEdge]

Huge fan of mushrooms, definitely going to try this one!

[@Somesortadog]

MICHAEL DRAGOO: MUSHRUMP BOOGALOO!

[@LuciferRTI]

That exact recipe (except for the nutmeg) is very common here in Austria, even as a main dish with some dumplings. However we do call it a ragout.

[@megandarlene2080]

I love learning about food from different time periods and cultures. I was hoping that when possible, you could read some or all of the original recipe before you make the dish? I'd love to hear the wording and structure of the recipes and how they were written out back then.

[@rosemcguinn5301]

They sell a few cookbooks at their website too. That might be fun for you too

[@mrdanforth3744]

Many old cook books are available online. I'm sure if you did a search for Martha Washington's cook book it would turn up.

[@jnst8295]

For this recipe just visit Germany and order something with Champignon-Rahmsoße. It's basically the exact thing they made in this video and a classic in Germany.

[@anusdestroyer559]

I really enjoy these videos! I felt compelled to post after watching them for the past week or so now. You are so genuine and charismatic and passionate about 18th century cooking that it inspires us all to find and share our own passions and interests! Thank you for the education and the entertainment!

[@ejk872]

This would be great over pasta! Perhaps your homemade vermicelli noodles! I've made a similar dish before and thickened the cream with starch. It's amazing!

[@theodoresprague1697]

As a mushroom lover I have to say this is one of my favorite episodes. Right next to the mushroom ketchup. Excellent content as always.

[@edstringer1138]

Great show with a good vibe , your love of history and food shines through

[@toripatterson07]

Huge fan of this show. This is the only show that motivate me enough to become a patron just to help make sure the videos keep coming out for everyone to enjoy. Thanks for all your work, research and presentation of the past.

[@Jcolinsol]

I always enjoy seeing Michael Dragoo.

[@agresticumbra]

Yay! I prepare a shroom dish weekly, so I'll definitely give this a go. I LURV that it's solidly from the 17th century. I'm so pleased!!! Thank you. Thank you. Thank you.

[@Accio_Eloise]

"to dress a dish or mushrumps" sounds like the chapter of a lord of the rings book! 😂 I love it!

[@cubfendi8714]

I made this dish last weekend in a 6" cast iron and it was absolutely delicious.

[@celim307]

Man my boy Dragoo can't stop going to town on dem 'rooms. Get it Mike!

[@Pagliaccio1976]

I've made this half a dozen times since you uploaded it, and I just gotta say: much love, but you guys are nuts to throw out the onions!

[@Yungshamgod]

right?

[@GrainneDhu]

Great video! This really makes me wonder about my own family because we almost always season mushrooms with nutmeg. I do it because my mama did it and she did it because both her own mother and grandmother did it. She was from Lancashire and I suddenly wondered--maybe this has been handed down since the 17th or 18th century?

[@mrdanforth3744]

Did they know a Martha Washington or the Custis family? Maybe they got it from your ancestors.

[@GrainneDhu]

I don't know. My grandfather's family moved north from Cornwall at some point in the 1800s (probably early). My grandmother's family was in Lancashire from at least 1568 (date from a family gravestone). Nutmeg on mushrooms seems so obvious to me that I was surprised when Jon made a comment in the video that indicated he hadn't done it before.

[@elvenbourne]

GrainneDhu maybe it's an English cooking thing. I've never put anything but salt and maybe a little pepper on my mushrooms but my heritage is more Germanic.

[@mukulsharma5636]

This channel has a distinct positive vibe to it, just so relaxing . The behavior and the personalities involved have a lot to do with it. I wish you all the best .

[@thewhoppinator]

Gaben can cook, man.

[@HighLordBlazeReborn]

thewhoppinator Based Gabe is based.

[@Kruegernator123]

I'm okay with waiting for Episode 3 if he can cook like this.

[@TheBeaconsAreLit98]

*Benjamin Franklin

[@noahsotelo965]

@@HighLordBlazeReborn Based on what

[@tatius2457]

I never really liked this period in history too much. I don't comment much on youtube either. I want to say I love this channel and feel it is so genuine that I haven't seen anywhere else. I tried some of the puddings and they were amazing. I really love learning about this time period now. Keep up the good work you defiantly won me over!

[@janielaurel]

I love mushrooms. sauteed in butter in the pan, if you get the pan hot enough you don't get much much water release, because the heat seals the shrooms ... oh yeah. I'm on this one.

[@kayvayyeah]

as always the camera work is wonderful! thank you for the recipe :)

[@bruce8443]

Jon, I think it really adds to the cooking videos when you have a guest there with you. Even if they're only there for the tasting. When you and Michael eat those mushrooms, we can all really tell that you both are liking them sincerely. You're not faking it - they really do taste good to you. That's hard to convey in a video, but sharing them with another person in the kitchen really helps.

[@charlesledbetter1912]

Micheal is a perfect addition to this channel. Please bring him on more often perfect cook .And explains to recepies well where us lumens can understand the recepies. Love your channell.

[@drowinwasteland]

A mushrump is a mushroom that grew just below the leaf litter, to avoid drying out during long periods of hot, dry weather, and in doing so, pushed the litter up above the level of the surrounding litter. This looks like a little rump in the forest floor.

[@drowinwasteland]

honest-food.net/foraging-spring-porcini/mushrump/

[@willieclark2256]

Michael is a living cartoon, I would love it if he were on more often. Doing Q+A's and whatnot

[@pauljohnson7548]

I had to stop cooking with cream. It was giving me a mushrump.

[@rosemcguinn5301]

How de -morel-izing! (back of wrist held to brow)

[@shortfuse875]

Seems like weve got a fun-gi here

[@azuritet3]

exercise is important. sounds like you blewitt

[@Undomaranel]

These puns are tasteless. Why don't you t-rhizome-thing else?

[@azuritet3]

that would be enoki with me

[@krazykat64]

Wonderful channel. So glad I discovered it. Shared with the members of my wife's chapter of DAR and I think they'll really enjoy it as well.

[@diankreczmer6595]

my grandmother, born in russia in 1890, made this with sour cream, minus the nutmeg.

[@noober83]

Hi from Italy. I've been watching your videos for at least 1 year I'd say. Honestly I just watch them for the passion you put into describing these recipes and for the quality of the video themselves. To be totally honest, I don't even care about those recipes and still here I am. Keep up the good work.

[@TheKittencatter1993]

I stumbled upon these lovely videos and fell in love fast. Thank you for helping expand my home cooking skills and knowledge. Also, What is the difference between Nutmeg and Mace? Could you use Suet in bread instead of butter?

[@TheRealNormanBates]

Well you can't exactly spray a can of nutmeg into a criminal's face to stop them. Then again, everything is better with nutmeg, even criminals.

[@rosemcguinn5301]

Um...you do realize that there are 2 kinds of mace one hopes?

[@cholulahotsauce6166]

Nutmeg is the hard seed and mace is the aril of the same plant, a fleshy bit that wraps around the seed. The flavour is similar, mace is a little more delicate

[@TheRealNormanBates]

hu·mor (ˈ(h)yo͞omər): the quality of being amusing or comic, especially as expressed in literature or speech play on words: the humorous act of taking words and playing with their meaning. (ex: describing mace [food seasoning] as mace [eye irritant for defeating criminal misbehavior] and the use of nutmeg as a criminal deterrent)

[@rosemcguinn5301]

Monroville har

[@Echowhiskeyone]

I have been eating these for many years, except use butter instead of cream. One of the memories of my Grandpa was gathering fresh morels, preparing them, then eating them. Great memories, thanks for the reminder.

[@chimpaflimp]

Is the good Mr Dragoo aware of just how good he'd be as Ben Franklin for his living history character?

[@gerrymarmee3054]

You guys are so friendly. It really is encouraging, plus that food looks pretty good!

[@Aramis419]

This is a little off topic, but Michael got me thinking about eye glasses in the 18th Century. How were they made? How did they make the lenses? How did they judge what someone's prescription should be? Do you have any resources on that?

[@mrdanforth3744]

There were opticians and lens makers as early as the 13th century. The lenses were ground by hand. They would try different lenses until they found some that worked like today.

[@brucelee3388]

There were lense grinders around since at least the Middle Ages ( well before Galileo's telescope) and they could make lenses of varying powers but they were all bi-convex lenses, so only good for correcting long sight (presbyopia). If you needed glasses you went to a merchant who stocked lenses and tried them out until you found some that suited you, then had them fitted into frames you either bought (maybe from another merchant), made or already had. People who suffered from short sight could find employment in trades like engraving, painting, watch making and such.

[@rosemcguinn5301]

Mr Danforth Nicole's comment thread has been highjacked by trolls, apparently. I was the 1st one to respond to that initial comment by Nicole. A number of others gave their thumbs up as per usual. I now can no longer locate that thread. Highjacking by a troll or trolls was the only answer that made any sense to me. I've tried 3 different ways of finding that thread, and still no luck. Maybe we'd better alert Jon?

[@mrdanforth3744]

I got here an hour after the episode was uploaded and saw no Nicole comment. So I don't know what happened.

[@rosemcguinn5301]

It was here within the first little while. I was thumbs up # 50 for the video this time. And Nicole's comment thread was HERE

[@The_Deacon1942]

Michael Dragoo! You two are my super heroes. I just watch these episodes over and over. Thank you for doing something great.

[@brianhester1996]

Michael! Save some for Jon! LOL!

[@Aramis419]

Revisiting this from the link in the newest episode! Best part of my day! Keep up the good work, folks!

[@Assassinus2]

I'll admit that this earned a like from me solely on the strength of the term "mushrumps."

[@Assassinus2]

And, after having watched the entire episode, I regret that I can't give two likes to this. Though, in that case, there are a lot of episodes here I'd have to do that to.

[@janecollette9504]

I enjoyed watching this recipe unfold, it looks so good, thanks for sharing.

[@GrandpasPlace]

Just thought I would chime in here. If you are doing this with puffball mushrooms you would have to peal them first. If the mushroom you are using is fully matured you would want to remove the gills. The reason for removing the gills from a fully mature mushroom is that they are producing spores and the spores will darken the sauce. Not sure what the reference was to cutting off the red areas. I don't know of a mushroom that would require that and I have eaten a lot of wild mushrooms.

[@bethpaulpender3969]

Just discovered the channel recently. Made the mushroom katsup and it was wonderful! Did this recipe tonight and it was fantastic!!!! Thank you for all the great recipes.

[@stealthtrees96]

Seems like nutmeg and mace were the main spices of the time, what would a 18th century spice cabinet look like?

[@rosemcguinn5301]

Have you viewed their Kitchen pepper episode before? this might be useful to you

[@oliviagomez815]

Stealth Trees freshly grated nutmeg is to die for.

[@gottzbeats]

There'd be nutmeg.

[@uweschroeder]

Funny that this dish is so old. My mom used to make mushrooms very similarly and as a matter of fact I just had a very similar version yesterday for lunch: pan-fry the mushrooms (watch the liquid buildup as in this dish), add salt & pepper (I use crushed red hot peppers). Once cooked, set aside. Re-use the pan to form a roux with butter and flour, add milk/cream and some water for the right creamy consistency, add parsley and dump the mushrooms back in. So essentially I use a roux instead of just cream. There is a similar traditional dish in southern Germany which calls for the creamy mushrooms like in this dish and some (direct translation) "Stale Bread Dumplings". The dumplings are made from stale bread, soaked with a bit of milk, add flour, salt, nutmeg, sweated onions and parsley. Mix together to form a "dough" and then form golfball size dumplings which you boil in salted water until they float up (just a few minutes). Together with the creamy mushrooms it's a really nice meal (very traditional in fall when there's plenty of mushrooms in the forests of southern germany).

[@GuppyCzar]

Mmmm, serve that over pasta!

[@rosemcguinn5301]

Game Oh yeahhhhh....

[@carollopez8597]

Game Czar Or over rice or mashed potatoes or my way. ..over toast.

[@rahannneon]

over a thick chunk of buttered toast......

[@merindymorgenson3184]

Game Czar bechamel often has a bit of nutmeg in it, at least when I make it. That sauce reminded me a bit of a bechamel.

[@justinwatson6932]

@@merindymorgenson3184 its nothing like bechamel...like at all

[@ScudLance]

you guys, i so much love the passion and joy you bring to the history of cooking. thanks you guys you really bring a smile to my face.

[@UsenameTakenWasTaken]

Yeah, Imma just throw a like up before I watch the video. Mushrooms are awesome, and so are you guys, so there's no way I won't like it.

[@aiai-j7i]

I am a new subscriber...absolutely loving your videos! Feels like watching a PBS show--such great production. Thank you!

[@grappleapple475]

It's not a full recipe without some nutmeg

[@loganl3746]

I love you two interact. You seem like such good friends!

[@tippib2222]

Gonna call them mushrumps from now on.

[@lilliankat123]

I dont usually like guests on youtube channels but you just integrate them perfectly!

[@swingkingzz]

Michael - "we have a delicious mushroom dish tod-..." John - "NEEDS NUTMEG"

[@R2Bl3nd]

I loved the humorous nutmeg remarks! Awesome that you know your fans so well.

[@nicholasparreco914]

Could cutting the red out refer to a mold ?

[@rosemcguinn5301]

Nicholas I was wondering that too."Red" is an odd term in times past. Sometimes it was meant to refer to rusty things

[@elvenbourne]

Nicholas Parreco the only thing I could think in the Eastern woodland north we have an edible amanita called Amanita Rubiscens. It's known by the blushing rust red bruising that form whenever you are rough with the mushroom and certainly where you had cut the stalk. Differentiates it from the deadly Pantherina. They likely would collect all of their "blushers" take them back to the house, cut the red away (for looks?) And cook them. That's my best guess knowing the mushrooms of the North East.

[@FrikInCasualMode]

Rule number ONE: If you don't know exactly what kind of mushroom you found... leave it alone. And Amanitas can be absolutely deadly - so if you aren't 100 % sure you know what are you doing, don't pick them up at all.

[@rosemcguinn5301]

Both Frik and elven have thrown new light on our discussion.

[@elvenbourne]

Frik Na luzie I get that. I wasn't telling people to pick Amanita mushrooms, and I personally stay away from them. We won't get into the finer points of mushrooming Frik here, the guy just asked what "red" on a mushroom could be and I provided my best response based on what I know of local flora. It's a historical discussion here, not some argument over what mushrooms a modern viewer should pick. I'm sure folks in the 1700's knew what a "blushing" mushroom was.

[@nathanbrown8911]

I love mushrooms and have fixed them very similar.....though never with nutmeg. I'm going to try that! Thanks for telling us about Martha Washington's cookbook. I'm going to try to find one.

[@brentwalters8921]

And 5 people hate mushrooms. Just means more for the rest of us. XD

[@rosemcguinn5301]

Those 20 -- make that 22 now -- are definitely antisocial types that do not deserve a helping of anything Jon's cooking

[@laurametheny1008]

Brent Walters Amen!🎃

[@suzannecooke2055]

Hehehe - my family just hates mushrooms. I add them to many dishes. Sometimes, they don't even notice, but if I leave them out "something is different". I just smile. This recipe would be a great breakfast served on toast with a poached egg!

[@rosemcguinn5301]

Suzanne yummy!

[@greatestever184]

Brent Walters I hate mushrooms but will try anything. Maybe Ive just never had them prepared right. Everytime Ive ever had them, they were slimy and tasted like dirt.

[@shawnzogg]

Just want to comment on the mushrooms letting off water. Even with high heat mushrooms will release a lot of liquid into the pan, they just needed to be cooked longer for them to do so, and then if you continue to cook them the liquid will evaporate leaving a deeper mushroom flavor (or, some people apparently remove it from the pan). As Chef John always says: 'First you make them wet' (cook them until they release the moisture) 'Then you make them dry' (cook them until the moisture evaporates) 'Then you make them wet again' (in this case, adding the cream and seasonings) This is a solid recipe that had obviously stood the test of time. Mushrumps for everyone!

[@JZacharyFenner]

Just my two cents, Jon. I'm an avid mushroom hunter. There are some varieties of wild Bolete mushrooms that need to have the pores removed. There's a variety of Bolete-like mushrooms called Suillius where the plius (very top part of the cap, and usually kind of slimy in this kind of mushroom) must be removed, or else it can cause gastrointestinal distress. If I had to guess, this is what Martha Washington was talking about. I love your channel! Have a great day.

[@cassandralewis8804]

You can really get a feel that these guys are great friends. It's so nice to see.

[@EddyGurge]

Yay! Dragoo!

[@chris_wicksteed]

I cook mushrooms the same, except I dice the onion and leave it in, and don't add nutmeg. Sometimes I'll add some mushrump ketchup for extra flavour. The parsley isn't essential, but really makes the dish for me.

[@amazinggrace863]

I tried cooking with charcoal in my house, I quickly realized that there wasn't mushroom to.

[@tomc143]

Bit of toast as a base. Mustard and brandy in the cream I've seen in "take a buttock of beefe" which is a book of recipes from the English Civil War.

[@EddyGurge]

Add some nutmeg to that nutmeg!

[@brettkruskie]

The dish exquisitely crafted. I would love to see more dishes incorporate this recipe. It would be awesome if they compiled a recipe book of their favorite dishes.

[@paulmckenzie5155]

Could you please do some squirrel and rabbit cooking?

[@rosemcguinn5301]

Hang in there, Paul! Maybe this fall?

[@grandcatsmama3421]

I remember getting the Martha Washington cookbook out of the library when I was in my 20s. I don't remember cooking any of the recipes, but I loved reading cookbooks to enjoy finding out what people ate in the old days. This sounds like a recipe I'd like to make.