Sautéed Mushrooms with Shallot and Thyme

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Appears in Cook's Illustrated January/February 2019

Want savory, meaty-textured, deeply browned mushrooms without a lot of work, time, or even oil? Start by adding water.

SERVES4

TIME35 minutes

Sautéed Mushrooms with Shallot and Thyme

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...

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