5 Mushroom Recipes Even Meat Lovers Will Love
Video Overview & Insights
Mushrooms might just be the ultimate ingredient. In this video, I cook five of my all-time favourite mushroom recipes—each one packed with technique, flavour, and texture that could rival any meat dish. From a smoky mushroom shawarma to a deep-fried mushroom burger, these recipes show just how versatile mushrooms can be in the kitchen.
Outstanding, thanks. Big up Dereck S also, mushroom pioneer!
Whether you’re a chef, a home cook, or just someone looking for new vegetarian-friendly dishes, these mushroom recipes will change the way you think about cooking mushrooms.
00:00 Why Mushrooms Rival Meat
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00:30 Mushroom Shawarma
04:28 Crispy Fried Mushroom Burger
I've made the recipe now twice. Turned out really good at home, thanks chefs!
Question though, why not use dehydrated mushrooms from the start if you're "almost dehydrating" them?
I'll try out next time myself
07:53 Lion’s Mane “Steak”
10:35 Mushroom Parfait
15:43 Crispy Duck-Style Oyster Mushrooms
17:15 Final Thoughts
I was visiting London a few weeks ago and dined at Fallow. The mushroom parfait was a dish I'll remember forever. I've also cooked you Michelin shorts a couple of times. My family/friends have said that was the best meal they have ever eaten. Thanks for all the great content you put out.
Each dish showcases different mushroom varieties—from oyster and portobello to enoki and lion’s mane—using techniques like roasting, pressing, deep-frying, and marinating to bring out incredible flavour.
These are recipes I cook at home, in restaurants, and for chefs. They prove that mushrooms aren’t just a side—they can be the star of the plate.
Hey Jack quack you piece of crap. You are not explaining this well enough and you are not telling anyone the proportions of spices so that they can try out the recipes. This video and you for doing this video are garbage! I respect you as a chef but not when you did this video! 1:09 and turned it off. Thanks for nothing.
More User Perspectives
A good hit of what spice?
@mw-1592-mw8:00 "probably about 15£ worth of mushroom here..."
Me, an American: Wow, that's a heavy mushroom!
After a dinner with friends at Fallow recently, I was told that I had to make the mushroom parfait for a mutual friend 's birthday party. So now I am home in Texas, I am giving it a go. I am so impressed that you tell us not to stop cooking the mushrooms when you "think" they might be done. This first effort is practice. Peeling the shallots is a bit of a pain. I am very excited though!
@christopherbird5520you are not gorden ramsea, STOP the swaring. apart from that love fellows.
@julian-li6vhis beetroot for lions mane purely for the steak look?
@gjc21fulAny info about quantity of the ingredients?
@floriank.4200"Its pretty close......For a mushroom" lol
@Tatt3dWonGood ideas but I could really do without all of the foul language. I mean really if you’re such a good chef do you need to cuss?
@kiethpantaleo5369Am not profess cook but keen..can you share recipe quantities plse as not skilled enough to know...Thankyou
@mandyedwards6729I love the excitement of prepping something different, but I pass on a mushroom meat substitute.
@jmatt4life@guga you should try some of these.
@Razgriz5000Ohh i think i have to make the venison faux gras wellington you made with the mushroom parfait in the center. Always wanted to try it but i didn't want to use actual faux gras for ethical reasons.
@quirin5061I’ve been watching a lot of Derek Sarno well and you guys some of my favorite chefs. Looks amazing.
@shartig52Worldclass!
@monvisomarcI've been to Fallow last monday and had the mushroom parfait.. it left such an impression, that I had to have a go at it. I cooked a whole bottle of red wine down to almost a paste with some onions and two small beef bones. That I used as a substitution for the port/madeira reduction. Being at home I used a truckload less butter as well. Texture wise it is not perfect (a tiny bit denser than at Fallow), but taste wise it got really close! I alaready ate half of it in two days.
@Elgrecko87Very excellent, only copied the burger recipe. Some steps are left off. One little tip about the buttermilk is it gets very sloppy and sticky if you don't thin it out. If the mushrooms get matted together you'll loose all the texture. Note that too much starch will make it sticky too and if you're having a bit of trouble with the seasonings in the dredge, go by aroma. For the cheese sauce I basically made a cheddar garlic and onion béchamel tossing in a yolk near the end to give it some richness as well as using some nutmeg and some sharper parmesan to lift it up a little. I also used a bit of oyster sauce in the marinade and added fried shallots. Also since there was no pickle recipe I made mine with more funky and umami elements which complimented well. Easily made vegan to good effect. Don't need to be a vegetarian to want to order something that good. Highly recommend Sarno's channel. He seems to be the world authority on making mushrooms meaty.
@thecolorsaregivingyoufutureWhat's the point of the flatbread under the schwarma?
Anytime I've seen schwarma (or made it) it's served as a wrap.
Why don't you serve the mushroom burger on half a bun?
Awesome to see great chefs make top quality vegetarian dishes. My son is mostly vegan and so many vegan websites aren't very good. They rely on fake butter and cheese and there's no reason for that.
@seacrestsmith657Mushrooms and meat are not mutually exclusive. Meat lovers can eat mushrooms because they have different tastes
@EshaP-w2uLove watching you guys cook
@divyanpabariMushrooms are not veggies and they are biologically closer to animals :)
@djzxzone00:57 Why I season my bowl, not my mushrooms
@sunnasmilieuBurnin at the house 😂😂😂
@jesusalejandrosutilmunoz226Since when meat eaters don't eat mushrooms?
@Luci_dSomniumMushrooms are amazing. Americans, we just don't cook them enough. Brown your shrooms, people!
@jaydawk70My brother made the mushroom parfait for Thanksgiving and it was a huge hit. Got me following your channel!
@connorconnBlack Trumpet and Chantrelle can be even harder to find, but they make some great vegetarian or vegan dishes as well. Best preserved blanched and frozen vs dried. My two favorite preps: Black Trumpet(Craterellus)(there are many kinds in the world, not king trumpet) mushroom, oat milk, cider vinegar, smoked maple syrup, aged apple cider(ideally in wooden barrels), chaga extract(or just vanilla as they contain the same flavor chemical), and a few drops of sesame oil, salt. cook, puree or not and serve with a starch/bread/cracker/etc. For Chantarelle(Cantherellus)(again there are many different kinds), agave, champagne vinegar, aged cider, Chaga/vanilla, salt. Both make fantastic amuse bouche or appetizer. Comment on mushroom prices, they are mostly free if you forage them yourself, respecting local laws! It is a fantastic hobby.
@aaronberg221Lion's mane really triggers my curiosity, but it seems next to impossible to buy any here in france
@RielMyricyneWhere is his restaurant. I would live to visit
@JanilStorage-nz9sbI want to start cooking now! Sadly I have to wait till I get home as I left the Industry in 2015 after 27 years ……
@peer-olafkremer4715One of the best cooking channels on YouTube!!!!!!
@peer-olafkremer4715Fun fact: mushrooms are about 90% water. If you dehydrate 100g you will end up with about 10g dried every time.
@AppalachianLeftyWhat was the seasoning that Jack recommended? I wasn't able to quite make it out.
@jttennysonOnce you put mayo and sriracha. It becomes a mushroom sandwich.
@tomjalMy absolute favorite hack for home cooks to get mushrooms that have a satisfyingly meaty texture without needing to fight with them in the pan is to just microwave them first. Chop or tear your mushrooms as you like then put them in a microwave-safe dish and microwave them for between 5 and 8 minutes depending on the amount of mushrooms you're doing. If you're doing a lot of mushrooms then you may need to microwave them in batches. Once they come out of the microwave then you can drain off the liquid that they released and allow them to cool a bit while you assemble your spice mix or flavorful liquid base. My favorite mushroom seasoning base at the moment is a combination of soy sauce, balsamic glaze, black pepper, salt, and ground rosemary. A couple of teaspoons of this flavorful liquid in with some butter as you finish sauteeing the mushrooms just finishes them off amazingly well and they pair very nicely with steak.
@mndlessdrwertoday I learned that butter, cream, and milk are "completely vegetarian"... You are full of shit.
@oldmanshoutingatclouds8308This vid should be called how to charge 80 quid for a mushroom
@paulsheehan2998I'm fucking addicted to this Chanel
@paulsheehan2998Thanks for the great video, will cook the skewer today with some saffron rice and pickled turnips
@axelgoblet1:25 right when he says "substitute for meat ingredients" a buzzer goes off in the background like he gave the wrong answer in a game show. had me cracking up
@Ethan7217Does anyone know where to find quantities for the mushroom parfait recipe? thanks a lot
@sebastiancurd4620Anyone got the parfait recipe?
@SMons02Not a vegetarian dish, but I cooked some button mushrooms, mixed them with caramelized onions, and some beef marrow... that was delicious...
@IhrgothLooks awesome! I can only argue with the loads amount of butter people use nowadays :(
@gersoncoelho