Why should fancy mushrooms have all the fun?
Why This Recipe Works
To add flavor, we sautéed our mushrooms in butter with garlic and shallots. We took advantage of the mushrooms’ high water content, using the liquid they released as a flavorful vegetable broth to braise them in, which added even more flavor. Stirring in ¼ cup of acidic white wine gave the mushrooms some brightness. By reducing the braising liquid—to which we added thyme—we were able to create a flavorful glaze.
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