One of the best things about the food world is that there's always something new to learn. No matter how many of Matty Matheson's incredibly practical tricks you've picked up from watching his reliably hilarious videos, there's always something else just waiting to be discovered. Take Jacques Pépin's love of mushrooms: .
It always seems to add that extra je ne sais quoi. That's fascinating, especially with such a polarizing ingredient. , and you're likely to get enthusiastic answers whether someone loves them or hates them.
Even if you're not cooking — or eating — them at home, you'll order a restaurant dish that has them and happily enjoy the delicious depth of earthy flavors they bring. They're just better when they're from a restaurant, aren't they? Ever wonder why? We did, so we reached out to the professionals to find out just what restaurants do to make their mushroom dishes so good. We spoke with Masterchef India judge and Executive Chef of Ranveer Brar; Executive Chef and Culinary Advisor at Kevin Ashton; Executive Chef at the University of Santa Cruz and founder of Ryan Yates; Alex Carballo, the Culinary Director of ; and Chef Fanila N.
Roshan, the owner of . Restaurant chefs keep their mushrooms dry Ryan Yates is the executive chef at the University of California and the founder of Simply Cooking Recipes. He told us that one of the most important steps that restaurants take is proper prep, and that starts with cleaning.
Do a quick internet search, and you'll f.