Good Housekeepings Braised Mushrooms Recipes

Steps:

• Heat oil in wok. Stir-fry mushrooms for a few seconds. Add soy sauce, rice wine, oyster sauce, sugar, garlic and chicken stock. Turn the heat down and cook about 8 minutes longer. Serve.

Steps:

• Remove any hard fibrous stems from the mushrooms. Wash morels very carefully to remove all sand and dirt. Brush the remaining mushrooms with a damp cloth or mushroom brush to remove excess dirt. Slice the mushrooms in half or quarters depending on size.
• Heat butter in a large skillet over high heat until hot. Add the chopped shallots and saute until translucent. Add the mushrooms to the shallot butter mixture. Saute until the mushrooms begin to wilt, about 7 to 8 minutes. Add the chicken stock or reserved mushroomsoaking liquid. Bring to a boil, then reduce to a simmer and allow the liquid to cook off in the uncovered saute pan.
• By the time the liquid has cooked off, the mushrooms should be tender. Add the vermouth and allow to cook for 1 minute before adding the cream. Heat the cream to just below the boil and add the herbs, salt, and pepper and serve immediately.

Steps:

• Melt butter on medium heat in a 10-inch skillet.
• Add shallots and sage; cook for 2 minutes.
• Add wine, salt and pepper; boil on high for 1 minute.
• Stir in mushrooms; reduce heat to medium.
• Cover; cook for 5 minutes.
• Uncover; cook for 12 minutes or until tender, stirring.

Steps:

• Heat a large straight-sided skillet over medium high heat. Add the oil and heat another 30 seconds. Add the shallot and 1/2 teaspoon of the salt to the hot pan and cook, stirring often, for 2 minutes or until fragrant and beginning to soften. Add the mushrooms to the pan along with another 1/2 teaspoon salt and the thyme. Cook, stirring often, until the mushrooms have let off some of their juices are beginning to brown, about 10 minutes.
• Deglaze with the Marsala, if using, and add the broth and remaining salt. Reduce the heat to low to maintain a gentle simmer. Cover and cook for 5 minutes. Uncover the pan, increase the heat to medium and cook until the liquid has reduced by half, about an additional 5 minutes. Discard the thyme sprigs, stir in the butter and serve.

Steps:

• Wash the mushrooms and remove or trim any long stems if you want a "dressier" dish. Otherwise it's fine to leave them on. Pat the mushrooms dry with a paper towel.
• Saute mushrooms in butter and olive oil at medium high heat until mushrooms are browned.
• Continue to cook at medium heat as the juices are released from the mushrooms. Simmer the mushrooms until the juices are reduced to almost dry.
• Add beef stock (and red wine if desired) and continue simmering until the stock has reduced to a sauce-like consistency.

Steps:

• In a large saute pan, heat 1 Tbspoil over medium heat. Workingin batches, add mushrooms.Press down firmly with spatula tosear mushrooms. Transfer to aplate. Repeat with remaining oiland mushrooms. Return mushroomsto pan, add water, reduceheat, cover, and simmer untiltender, 4 to 5 minutes. Seasonwith salt. Let cool completely.