diff --git a/content/posts/videos/20260907-02-lobster-mushrooms.md b/content/posts/videos/20260907-02-lobster-mushrooms.md
index bf6a36b..846ecc9 100644
--- a/content/posts/videos/20260907-02-lobster-mushrooms.md
+++ b/content/posts/videos/20260907-02-lobster-mushrooms.md
@@ -1,5 +1,5 @@
 ---
-draft: true
+draft: false
 pinned: false
 hidden: false
 title: "Lobster Mushrooms"
@@ -9,7 +9,7 @@ author: HyperVegan
 #started: 2026-08-16T06:39:33-07:00
 date:    2026-09-07T20:00:00-07:00
 #lastmod: 2026-08-16T06:39:33-07:00
-release: 2026-09-10T00:00:00-07:00
+release: 2026-09-11T00:00:00-07:00
 toc: false
 video: true # Auto-generates a video post.
 video_page: "" # Page link to platform video page.
@@ -18,6 +18,11 @@ video_desc: # List of video description paragraphs.
   -
 tags:
   - video
+  - forage
+  - lobster
+  - mushroom
+  - vanlife
+  - cooking
 series:
   - recipes # tech tuesday, freestyle friday, supplementary sunday
 categories:
@@ -36,15 +41,25 @@ I collected way too many lobster mushrooms and decide to bring you along for my
 
 "Recipe" is courteous of Ask Brave based on these prompts and responses:
 
-```
-: Q1
+- How to saute mushrooms in an instant pot.
 
-A1
+**Set the Instant Pot to the Sauté function** and add oil or butter. **Add the mushrooms** (and aromatics like garlic or onions if desired), allowing them to **sit undisturbed for 2–3 minutes** to promote browning rather than steaming.
 
-: Q2
+**Stir and continue cooking** for another few minutes until the mushrooms release their liquid, which then cooks off, resulting in **golden brown, tender mushrooms**. If the mushrooms stick, add a splash of water or broth to **deglaze** the pot, scraping up any browned bits to enhance flavor.
 
-A2
-```
+- How to do this with lobster mushrooms and water instead of oil or butter.
+
+The technique you're looking for is called a **wet sauté** — it works well in the Instant Pot and actually produces a denser, more flavorful result than starting with fat.
+
+1. **Set the Instant Pot to Sauté** (normal level, ~300°F).
+2. **Add about 2–3 tablespoons of water** to the bottom of the inner pot — just enough to create a thin film.
+3. **Add the lobster mushrooms** (sliced or chopped, in a single layer if possible) along with a pinch of salt.
+4. **Let them sit undisturbed for 2–3 minutes**, then stir. The water will help them start releasing their own liquid quickly.
+5. **Continue sautéing**, stirring occasionally, until all the liquid (added water + released mushroom juice) has evaporated and the mushrooms begin to **brown and stick slightly** to the pot. This can take 8–12 minutes total depending on quantity and slice thickness.
+6. **Deglaze** with a splash more water if any bits stick, scraping them up.
+7. Season to taste with salt, pepper, and any aromatics (garlic, thyme, etc.) in the last minute.
+
+The water "pre-collapses" the mushroom's internal structure, so they absorb less fat later and get a firmer, more concentrated texture. Since you're skipping oil/butter entirely, the mushrooms will be lighter and more "meaty" — a good fit for lobster mushrooms, which already have a dense, meaty texture on their own.
 
 ---