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