Umami-rich mushrooms are prized in so many cuisines, particularly across Europe and Asia. They lend a heft and meatiness to dishes, absorb flavors beautifully and are simply irresistible when ...

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When it comes to mushroom recipes, it doesn’t get much easier than this: a blend of mushrooms — crimini, shiitake, oyster, trumpet royale and maitake — sautéed in a garlic-shallot butter and tossed ...

Who doesn't love a good sautéed mushroom? Well, outside of people who don't really like mushrooms at all, that is. If you've ever tried to sauté your own at home, you may have run into some of the ...

Just four words, and already a spell is being woven. There is arguably no better way to cook mushrooms than to toss them into a hot pan with enough butter to lubricate them. Just as they are, they're ...

It took me 18 years of working in professional kitchens to figure out how to cook mushrooms. There are as many ways to saute mushrooms as there are cooks. And it didn't take long for me to learn that ...

2 cups sliced brown cremini mushrooms (5 to 6 ounces); see note Instructions: Put the butter and the garlic in a cold sauté pan and turn on the heat to medium. Starting off this way allows the garlic ...

A hot pan and a bit of oil or butter is all you need to have a meal ready in minutes. If there is any cooking technique you need to know, it’s how to sauté. Sauté means to cook food in a small amount ...