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.
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...
