1
00:00:00,000 --> 00:00:10,520
Hi everyone, welcome to Pot Luck Food Talks. Today we're going to talk about non-psychedelic

2
00:00:10,520 --> 00:00:11,520
mushrooms.

3
00:00:11,520 --> 00:00:21,760
Man, mushrooms, I mean, what's there to say about these fungi, you know? I don't know,

4
00:00:21,760 --> 00:00:26,560
man, mushrooms are crazy, no? Like mushrooms, there's more to mushrooms than you think,

5
00:00:26,560 --> 00:00:27,560
no?

6
00:00:27,560 --> 00:00:33,880
Like, they're actually not plants, they don't belong to the plant realm, they're like half

7
00:00:33,880 --> 00:00:39,120
plant, half animal, they're like their own thing, they're like a different thing, a different

8
00:00:39,120 --> 00:00:42,560
kingdom and the living being that some of you still have to say.

9
00:00:42,560 --> 00:00:45,040
Yeah man, mushrooms kind of creep me out, you know? It's kind of like when you look

10
00:00:45,040 --> 00:00:50,240
at like a forest ecosystem and you have these like networks of mushrooms that are like kilometers

11
00:00:50,240 --> 00:00:55,560
long and wide and they communicate from like one end to the other, you know, by like electrical

12
00:00:55,560 --> 00:00:58,720
signs, you know? It's like, it's absolutely nuts.

13
00:00:58,720 --> 00:01:06,040
You ever thought like this planning of the subway system in Tokyo that they use mushrooms

14
00:01:06,040 --> 00:01:14,080
to make it grow in the form of the city to design the roots of the subway? There is like

15
00:01:14,080 --> 00:01:15,560
a video on that.

16
00:01:15,560 --> 00:01:16,560
What?

17
00:01:16,560 --> 00:01:19,040
Yeah, it's absolutely insane, man, you have to see that.

18
00:01:19,040 --> 00:01:20,040
That's crazy.

19
00:01:20,040 --> 00:01:24,800
Yeah. Right now people are going to collect mushrooms to the forest, we can also talk

20
00:01:24,800 --> 00:01:30,720
about that. We almost died trying to do that. Shout out to our friend Fernando Palacio who

21
00:01:30,720 --> 00:01:32,800
tried to kill us in a forest.

22
00:01:32,800 --> 00:01:37,280
I do think he tried to kill us because it's like there was no way that that was a coincidence

23
00:01:37,280 --> 00:01:38,280
what happened, you know?

24
00:01:38,280 --> 00:01:44,400
So how was it? We went like early in the morning to Navarra, which is a place where you can

25
00:01:44,400 --> 00:01:51,760
hunt this beautiful super large, most of them are seps, right?

26
00:01:51,760 --> 00:01:52,760
Yeah.

27
00:01:52,760 --> 00:01:53,760
What's the other name for seps?

28
00:01:53,760 --> 00:01:54,760
What else?

29
00:01:54,760 --> 00:01:55,760
Voletus. Voletus adultis.

30
00:01:55,760 --> 00:01:56,760
Yeah.

31
00:01:56,760 --> 00:01:57,760
Exactly.

32
00:01:57,760 --> 00:01:58,760
Exactly. Yeah.

33
00:01:58,760 --> 00:02:02,000
Well, these mushrooms are amazing for me. These are kind of my favorite mushrooms.

34
00:02:02,000 --> 00:02:05,480
I mean, they're the king of mushrooms, right? Like they're just the king. There's lots of

35
00:02:05,480 --> 00:02:07,600
nice mushrooms, but they're like the king of mushrooms.

36
00:02:07,600 --> 00:02:13,360
Yeah. I remember once we were camping in Poland with some friends. What we did was actually

37
00:02:13,360 --> 00:02:18,080
really stupid because it was a beautiful, like magical forest. It was full of apples

38
00:02:18,080 --> 00:02:23,720
and mushrooms in the middle of autumn. So we collected all these mushrooms without an

39
00:02:23,720 --> 00:02:29,920
idea of what it was. And we cooked them and we ate them, which was really dangerous. But

40
00:02:29,920 --> 00:02:36,000
I mean, these mushrooms were so big that the lo of like meat, you know, like you could

41
00:02:36,000 --> 00:02:40,920
pull someone and make them say it was a steak, which I think is super interesting.

42
00:02:40,920 --> 00:02:47,520
Yeah, for sure. I mean, like I think mushroom is like the thing with that, that like closest

43
00:02:47,520 --> 00:02:52,120
gets to meat, you know, like also because it has this like huge amount of very weird

44
00:02:52,120 --> 00:02:58,120
umami. It's not like umami like a tomato, right? It's this very deep, but like very

45
00:02:58,120 --> 00:02:59,600
savory umami.

46
00:02:59,600 --> 00:03:05,720
Yeah, I agree. I actually, when I go to the Asian supermarket, I usually get, there's

47
00:03:05,720 --> 00:03:11,840
like a Chinese brand of soy sauce that is mushroom infused. It has like this layer of

48
00:03:11,840 --> 00:03:14,840
mushroom flavor into your soy sauce, which I think it's amazing.

49
00:03:14,840 --> 00:03:15,840
Yeah, absolutely.

50
00:03:15,840 --> 00:03:19,480
Also, like making pickling mushrooms, I think it's really interesting. Have you ever done

51
00:03:19,480 --> 00:03:22,920
that? Like bringing it to the sour side of flavors?

52
00:03:22,920 --> 00:03:27,480
Yeah, I think it's super delicious. Like pickled shiitake, you know, it's like super nice.

53
00:03:27,480 --> 00:03:31,480
I think you need a mushroom that's like a little bit meaty, like a little bit firm,

54
00:03:31,480 --> 00:03:35,120
because people pickle, you know, they put pickled boletus, they pickle like chanterelles

55
00:03:35,120 --> 00:03:38,480
and stuff. And that I don't really like so much because I feel like it gets kind of like

56
00:03:38,480 --> 00:03:44,560
weird and slimy. But like with something really like meaty and firm, like a shiitake, I think

57
00:03:44,560 --> 00:03:45,560
it's super nice.

58
00:03:45,560 --> 00:03:50,440
And if we have to talk about memorable dishes, the first thing that comes to my mind are

59
00:03:50,440 --> 00:03:52,200
the mushrooms of gambara.

60
00:03:52,200 --> 00:03:55,720
Yeah, of course. I would have said the same.

61
00:03:55,720 --> 00:04:00,560
Those mushrooms have become like a coating, you know, I see once in a while, like some

62
00:04:00,560 --> 00:04:06,840
sushi from Norma posting, oh, I'm making this mushroom gambara style. And so basically,

63
00:04:06,840 --> 00:04:13,080
it's a super simple dish. It's just sliced wild mushrooms, charcoal grilled, and then

64
00:04:13,080 --> 00:04:18,640
it has like a slow cooked egg yolk in the middle. The yolk is small, so you can break

65
00:04:18,640 --> 00:04:26,320
it and that will be the sauce for the mushroom. And it gets salt, no pepper. So like a super

66
00:04:26,320 --> 00:04:28,600
three ingredient dish and it's just amazing.

67
00:04:28,600 --> 00:04:35,760
Yeah, for sure. I think like those are, it's like it's become like a international inspiration,

68
00:04:35,760 --> 00:04:39,360
like you said, you know, like, and I feel like since the Basque country became like

69
00:04:39,360 --> 00:04:45,760
so much more like of a trend, like the food scene that I see this like combination mushroom,

70
00:04:45,760 --> 00:04:50,960
egg yolk, sauce all the time, you know, in like loads of different restaurants. I mean,

71
00:04:50,960 --> 00:04:54,600
like even here in Berlin, there's like three different restaurants that have forest mushrooms

72
00:04:54,600 --> 00:04:59,840
with egg yolk sauce in like three different variations, you know. What I also really like,

73
00:04:59,840 --> 00:05:05,520
like for example, here in central, like to Northern Europe is the chanterelle season,

74
00:05:05,520 --> 00:05:12,480
you know, and then like chanterelles in like a very light creamy sauce, you know, super

75
00:05:12,480 --> 00:05:16,840
nice, especially like, you know, in the Alps, you get it with like a dumpling, you know,

76
00:05:16,840 --> 00:05:20,840
usually made from like leftover bread. And then just like a creamy chanterelle sauce

77
00:05:20,840 --> 00:05:24,200
on top of that. It's just like a celebration of the product, you know.

78
00:05:24,200 --> 00:05:29,560
What about truffles? I would say truffles are the king of mushrooms. Like, Boletus is

79
00:05:29,560 --> 00:05:36,600
just a dude or some noble rank, but the king of mushroom has to be like truffle.

80
00:05:36,600 --> 00:05:42,480
I don't know, because like truffle is like its own thing, I think. Like if I think of

81
00:05:42,480 --> 00:05:46,360
mushroom, you know, it's like, because you wouldn't soak it in truffle and eat it like

82
00:05:46,360 --> 00:05:49,800
that unless you're like, I don't know, you know.

83
00:05:49,800 --> 00:05:50,800
Millionaire.

84
00:05:50,800 --> 00:05:55,640
Unless you're Wolfgang Puck or whatever, you know.

85
00:05:55,640 --> 00:06:01,600
You know, my truffle stealing story, I don't know if I should tell this, if I should publish

86
00:06:01,600 --> 00:06:03,520
it. I probably already prescribed.

87
00:06:03,520 --> 00:06:04,520
You should definitely.

88
00:06:04,520 --> 00:06:05,520
Yeah.

89
00:06:05,520 --> 00:06:09,160
Like over 10 years ago. Well, I was working in this restaurant. This restaurant was really

90
00:06:09,160 --> 00:06:15,480
shitty on me, like everybody. And I remember we delivered like a special dinner for concierge

91
00:06:15,480 --> 00:06:22,000
of different hotels in Berlin. And the next day, the sous chef said like, oh man, here's

92
00:06:22,000 --> 00:06:27,960
the truffle. We didn't send the truffle last night. It was like a tennis ball sized truffle.

93
00:06:27,960 --> 00:06:33,440
It was like, I'm going to bring this home. So he packed the thing and he had it ready

94
00:06:33,440 --> 00:06:38,720
to bring it home. And it suddenly magically disappeared. And I called Xander, actually

95
00:06:38,720 --> 00:06:43,800
the producer of the podcast for people who don't know Xander. And I told him, ask no

96
00:06:43,800 --> 00:06:48,800
question. Do you trust me? Yeah. What's going on? Do whatever I'm going to tell you. Go

97
00:06:48,800 --> 00:06:55,000
to the supermarket, buy the most expensive product, the best risotto variety you'll find,

98
00:06:55,000 --> 00:07:00,720
some chicken bones. And we made like a risotto. That was a memorable truffle experience.

99
00:07:00,720 --> 00:07:04,480
Yeah. Yeah. I mean, like truffles, truffle is this thing. I think it can be like super,

100
00:07:04,480 --> 00:07:10,560
super wonderful if it's like that, right. And if it's good truffle. Um, but, uh, but

101
00:07:10,560 --> 00:07:14,160
yeah, it's sort of like, like, I think like people are kind of used to like, just like

102
00:07:14,160 --> 00:07:18,400
shitty truffle oil and they just like put like too much of like bad truffle oil on stuff

103
00:07:18,400 --> 00:07:22,440
and sell it and then put a little bit of truffle on top and it just ruins it. You know, but

104
00:07:22,440 --> 00:07:26,920
if you have real trouble, like my favorite truffle is like the whites, you know, the

105
00:07:26,920 --> 00:07:31,160
ones from Alba in Italy and stuff like that, you know, you can get, get them from other

106
00:07:31,160 --> 00:07:36,280
places also, but like the white Italian truffle is just so nice, you know. And dude, there

107
00:07:36,280 --> 00:07:41,800
is like a truffle flavor combination that I've tried again and again. Actually I got

108
00:07:41,800 --> 00:07:47,200
this from Bernardo Rosso, you know, the famous French chef who shot himself. Yeah. He was

109
00:07:47,200 --> 00:07:51,640
like a real classic, especially in the nineties. And I had a cook from him and I remember this

110
00:07:51,640 --> 00:07:56,800
combination of truffle potato celery, which is super French. But you do like a, like a

111
00:07:56,800 --> 00:08:02,640
stupid cream, like a stupid cream soup, you know, not even with stuff with water, no ingredients,

112
00:08:02,640 --> 00:08:08,120
not even with truffle oil. And it's already super delicious. Super nice. And of course,

113
00:08:08,120 --> 00:08:13,880
if you add stock and good truffle, of course it gets to a whole different level, but already

114
00:08:13,880 --> 00:08:18,560
the cheapest version of it is super nice. Super good. Yeah, for sure. I mean, like I,

115
00:08:18,560 --> 00:08:22,240
I used to be really against truffle oil for some reason, you know, cause I thought like,

116
00:08:22,240 --> 00:08:26,840
ah, you know, but like if you have nice truffle oil, like one that's not like chemically enhanced,

117
00:08:26,840 --> 00:08:31,100
you know, with like artificial truffle flavors, you know, and it's like super, super strong.

118
00:08:31,100 --> 00:08:34,840
It's like very nice even for like things that don't have truffle in it, you know, for like,

119
00:08:34,840 --> 00:08:38,480
I like, you know, for example, if I make like a mushroom risotto, not a truffle risotto,

120
00:08:38,480 --> 00:08:43,840
just a mushroom risotto, and I just to enhance the mushroom flavor a little bit, I add like

121
00:08:43,840 --> 00:08:49,880
one, two drops of truffle oil and it doesn't taste like truffle. It just enhances the mushroom

122
00:08:49,880 --> 00:08:54,680
flavor. Yeah. Exactly. Because at the end of the day, truffle is just like a super strong

123
00:08:54,680 --> 00:08:59,680
mushroom flavor. That's what it is. You know? Yeah. Yeah. Some, some interesting tricks

124
00:08:59,680 --> 00:09:03,720
about truffle. So if you ever have like, you ever buy like a hundred wheel of truffle and

125
00:09:03,720 --> 00:09:08,920
you have it at home and you don't know what to do with it, you can leave it on rice. Well,

126
00:09:08,920 --> 00:09:13,520
the rice will get infused with a truffle flavor. It's something really amazing because they're

127
00:09:13,520 --> 00:09:19,560
usually, whatever, in a tupperware jar, you open it, the whole room will smell like, since

128
00:09:19,560 --> 00:09:25,160
I compared the smell to cooking gas, you know, the gas that comes out of the kitchen, people

129
00:09:25,160 --> 00:09:30,200
saying, oh, there's a gas run out. What's going on? And it was somebody opened the truffle

130
00:09:30,200 --> 00:09:35,280
tupperware. Oh wow. Yeah. Really. And that wasn't, we got it. Yeah. I mean, that's a

131
00:09:35,280 --> 00:09:39,440
good trick because like you want to like one thing with truffles, if you ever have spare

132
00:09:39,440 --> 00:09:42,760
truffles at home, like Eric said, you know, you want to keep them dry. So that's why it's

133
00:09:42,760 --> 00:09:47,480
like a, you keep them in rice so that they don't mold so that they keep longer, but also

134
00:09:47,480 --> 00:09:53,360
it flavors the rice. It's a super nice trick. Yeah. Yeah. And also I read this and Robuchon's

135
00:09:53,360 --> 00:10:00,360
book. I've never done it actually, but he also recommends putting it between eggs and

136
00:10:00,360 --> 00:10:07,640
the eggs will absorb the truffle flavor inside the shell. No, I don't believe that. No way.

137
00:10:07,640 --> 00:10:19,160
That's a, well, he's not with us anymore. Is he? You know, one of my absolute favorite

138
00:10:19,160 --> 00:10:24,400
like ways, like one of the few things that I would also make at home, like if I ever

139
00:10:24,400 --> 00:10:28,120
have truffle, if it's like a nicer thing, of course, like, you know, like fresh, like

140
00:10:28,120 --> 00:10:32,920
tagliarini or something like that, just with like butter and truffle is amazing. But like

141
00:10:32,920 --> 00:10:36,520
one of my favorite things is like, you know, when you have like a fruit bread, like a fruit

142
00:10:36,520 --> 00:10:42,880
loaf, like a bread with like dried fruits in it, prunes, apricots, maybe some pistachios

143
00:10:42,880 --> 00:10:47,720
and stuff like a toast, you know, and then you cut a piece of that, you toast it really

144
00:10:47,720 --> 00:10:54,800
nicely, butter it, and then you put some like quince jelly on it and like a soft cheese,

145
00:10:54,800 --> 00:10:59,560
you know, like a, like a, like a brie kind of style cheese. Yeah. And you warm that up

146
00:10:59,560 --> 00:11:05,280
a little bit, you know, and then you put white truffle on top. My God, that's like, like

147
00:11:05,280 --> 00:11:11,400
for me, the ultimate like truffle experience, you know, it's nice to try that. I was completely

148
00:11:11,400 --> 00:11:16,440
lost. I was following, but I was like, where are you going with this? Because I would like

149
00:11:16,440 --> 00:11:22,160
more shoes. Have you ever tried hot cross buns in the UK? No. They're like a seasonal

150
00:11:22,160 --> 00:11:27,680
thing and they're like little buns that they, with like icing, they put like a cross on

151
00:11:27,680 --> 00:11:33,680
it. It's like a, like a holiday thing. I think it's for Easter. But anyway, the dough is

152
00:11:33,680 --> 00:11:38,680
like made with yeast and butter, kind of like a brioche, but also with like orange zest

153
00:11:38,680 --> 00:11:43,040
and dried fruits and raisins and stuff like that. Like something like that with, you know,

154
00:11:43,040 --> 00:11:50,360
jam, cheese and truffle. That's like, oh, to die for. Yeah, right. Well, another classic

155
00:11:50,360 --> 00:11:55,240
dish I would say, actually you introduced me to this one and I've integrated into my

156
00:11:55,240 --> 00:11:59,760
pincho tours in San Sebastian. And every time I finished the tour, I asked which was the

157
00:11:59,760 --> 00:12:04,280
favorite pincho. And a lot of people agree on that, which is a tamborillo's mushroom.

158
00:12:04,280 --> 00:12:09,800
Oh yeah. Which is a ridiculously simple dish. It's just mushrooms cooked and white, white

159
00:12:09,800 --> 00:12:15,680
garlic and parsley. Just super well done. But the nice thing they do is that they pre-soak

160
00:12:15,680 --> 00:12:24,160
the bread in the sauce. So the bread comes completely wet, like a wet punch and you have

161
00:12:24,160 --> 00:12:29,400
no option but to eat it with the sauce, completely soaked in the sauce. And for me that's my

162
00:12:29,400 --> 00:12:35,960
favorite, best part. I actually had a guest once who was intolerant to the texture of

163
00:12:35,960 --> 00:12:42,440
mushrooms. So he had a problem with that, but not with mushrooms. So he just had the bread

164
00:12:42,440 --> 00:12:46,640
and he was really amazing. Actually he said it was his favorite pincho, only the soft

165
00:12:46,640 --> 00:12:47,880
bread of that dish.

166
00:12:47,880 --> 00:12:53,040
Hey, honestly, that's such an amazing dish. I had completely forgotten about that because

167
00:12:53,040 --> 00:12:56,760
like the first time I had it, I was amazed because for me it was so counterintuitive,

168
00:12:56,760 --> 00:13:01,400
like because it's champignons, you know, it's like button mushrooms and they're just like

169
00:13:01,400 --> 00:13:04,600
poached in this like, they're just cooked in this broth. They're not fried, they're

170
00:13:04,600 --> 00:13:08,720
not seared, they're just like poached in this broth. And for me, like when I think of that,

171
00:13:08,720 --> 00:13:11,440
it's kind of like with mushrooms, you don't really want to wash them too long. You don't

172
00:13:11,440 --> 00:13:16,560
want to do this. You don't want to do that. And then they poach it and just put it on

173
00:13:16,560 --> 00:13:21,160
a skewer and like you eat it and it's like, oh my God, this is so delicious. You know,

174
00:13:21,160 --> 00:13:24,880
that's like, that's really the like, that's really amazing cooking, you know, if you can

175
00:13:24,880 --> 00:13:26,520
do something like that.

176
00:13:26,520 --> 00:13:30,360
Yeah. And I think that that's one thing that they have at that place at Tambo because also

177
00:13:30,360 --> 00:13:39,680
the hake we had is just hake like in an egg wash, throw to a fryer and that's it. It's

178
00:13:39,680 --> 00:13:40,680
amazing.

179
00:13:40,680 --> 00:13:41,680
Yeah.

180
00:13:41,680 --> 00:13:44,480
I was also, when I had the hake the first time, I was also really amazed and I was like,

181
00:13:44,480 --> 00:13:47,640
because I just ordered it and I was like, hake fritters and then it just comes and it's

182
00:13:47,640 --> 00:13:51,880
just deep fried hake. And I was kind of like, ah, like we were already at the end of our

183
00:13:51,880 --> 00:13:55,400
meal and I was like, oh, maybe we shouldn't have ordered this. Like I'm already quite

184
00:13:55,400 --> 00:13:59,040
full. And then you eat it and you're like, oh my God, it's like perfectly made, you know,

185
00:13:59,040 --> 00:14:02,560
fish is perfectly cooked, perfectly seasoned. I was like, what is it? So good.

186
00:14:02,560 --> 00:14:08,200
Well, going back to the mushrooms, like a big topic that is emerging is microproteins.

187
00:14:08,200 --> 00:14:14,320
Well, in general, mushrooms are taking over in many aspects because they're used to generate

188
00:14:14,320 --> 00:14:19,960
energy. They're starting to be used to make packaging. If you put in the same package

189
00:14:19,960 --> 00:14:28,280
as mushrooms, if you put kombucha there, like in the congee realm, so to say, or that they're

190
00:14:28,280 --> 00:14:34,400
used to be making clothes, so it becomes like a really broad thing. I'll just explain that

191
00:14:34,400 --> 00:14:40,080
thing that you find in your champions and the bridge that looks like cotton, that's

192
00:14:40,080 --> 00:14:46,800
actually like the structure that generates mushrooms. You start that in the forest that

193
00:14:46,800 --> 00:14:52,280
are like this huge networks of mushrooms communicating with each other. That's their way of communicating

194
00:14:52,280 --> 00:14:58,600
this cotton looking like thing. It's called miscalculating. That's actually the DNA, the

195
00:14:58,600 --> 00:15:05,360
texture. I don't know how to describe it properly. And you can make sausages and all kinds of

196
00:15:05,360 --> 00:15:10,160
stuff. And this is still in a, I would say in a very experimental phase because I've

197
00:15:10,160 --> 00:15:15,880
tried microprotein. I think it still has a long way to go to become like a thing. But

198
00:15:15,880 --> 00:15:21,200
as I said, I've tried mushrooms also in the Amazonas. We found a mushroom that wasn't

199
00:15:21,200 --> 00:15:27,200
the biggest one I found with my friend Ken. So it was like he was born in the Amazonas.

200
00:15:27,200 --> 00:15:32,640
So he was in his environment. It's super interesting to walk with him in the rainforest because

201
00:15:32,640 --> 00:15:38,520
he just sees everything, knows the path and everything. We found a mushroom big like,

202
00:15:38,520 --> 00:15:46,560
I want to know how to describe the size. Like a wheel, like a car wheel, that big. Okay.

203
00:15:46,560 --> 00:15:52,880
Like a huge thing. It's insane. And that also had like, man, like lots of meat texture.

204
00:15:52,880 --> 00:15:57,120
It really felt like you were eating meat. You could fool someone for sure. Yeah, that's

205
00:15:57,120 --> 00:16:03,960
so cool. I mean, like, I'm sure you've seen, uh, John Kwan on Chef's Table, the Korean

206
00:16:03,960 --> 00:16:11,560
guy. None. No? Yeah. The one that brings kimchi with her bare hands. That was kimchi juice.

207
00:16:11,560 --> 00:16:16,520
Yeah. She drinks kimchi juice with her hands. Yeah. And I mean, like there, she also talks

208
00:16:16,520 --> 00:16:21,480
about like this, she tells the story where her father comes to visit her in the monastery

209
00:16:21,480 --> 00:16:28,040
and she makes him this dish with mushrooms, you know, that's like super savory, super

210
00:16:28,040 --> 00:16:33,960
meaty and how he then kind of like, uh, is able to let go of his worries about his daughter

211
00:16:33,960 --> 00:16:39,200
and what she's doing. Yeah. I mean, like we're, we're also serving a dish and that, uh, and

212
00:16:39,200 --> 00:16:43,440
it's super simple, but it's like really effective. You know, we take oyster mushrooms and we

213
00:16:43,440 --> 00:16:49,280
get these really big oyster mushrooms and we like roast, steam them. And then afterwards

214
00:16:49,280 --> 00:16:53,120
when they're like a little bit cooked, so like oiled, salted, a little bit cooked, and

215
00:16:53,120 --> 00:16:59,640
then we brush them with brown butter and then we grill them until they're super crispy and

216
00:16:59,640 --> 00:17:03,960
like golden brown on the outside. And then we serve that with an egg yolk sauce, you

217
00:17:03,960 --> 00:17:09,680
know, egg yolk that's seasoned with like reduced whey and koji. So it's like super sweet, like

218
00:17:09,680 --> 00:17:15,920
salty, savory, acidic. And those mushrooms, like the combination of like the smoke, the

219
00:17:15,920 --> 00:17:20,440
brown batter, uh, butter, like the butter fat and the like nuttiness and like the mushroom

220
00:17:20,440 --> 00:17:26,240
texture, it really feels like you're eating meat, you know? It's, uh, and like loads of

221
00:17:26,240 --> 00:17:30,160
people say that it's sort of like, Hey, it's, it's crazy. Like, especially vegetarians.

222
00:17:30,160 --> 00:17:33,840
They're sort of like, man, I haven't eaten meat in like ages, but this is like the closest

223
00:17:33,840 --> 00:17:38,800
thing. Absolutely. Yeah. I completely agree. And also, uh, working with, with mushroom

224
00:17:38,800 --> 00:17:44,160
starts and mushroom reductions and all these kinds of things, you can bring it to real

225
00:17:44,160 --> 00:18:03,280
crazy direct. Yeah.