Sautéed Mushrooms with Mustard and Parsley
Appears in Cook's Illustrated January/February 2019
WHY THIS RECIPE WORKS
Sautéing mushrooms the usual way means piling them in a skillet slicked with a couple of tablespoons of oil and waiting patiently for them to release their moisture, which then must evaporate before the mushrooms can brown. Instead, we acce...