Sautéed Mushrooms
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Appears in Cook's Country June/July 2011
What's the best way to infuse mushrooms with the flavor of garlic and herbs?
WHY THIS RECIPE WORKS
One mushroom alone wasn’t good enough for our sauté. Hearty cremini mushrooms complement flavor-packed shiitakes, and a two-fold cooking technique—including an initial covered steam and a finishing butter sauté— produced tender, deeply brow...
