At this point, you'll only need ½ teaspoon of oil to brown them ... to make dry sautéed mushrooms which, as the name implies, are cooked with no added liquid. Dry sautéing works best with ...

Fast enough for a weeknight, but fancy enough for company, this creamy mushroom chicken is easy and full of flavor.

Lightly brown the top, then turn the mushrooms over. Pour the oyster sauce soaking liquid mixture into the skillet around the mushrooms. Bring the liquid to a boil then lower the heat, cover with ...

Mushrooms that are slightly wrinkled are fine to eat. When mushrooms begin producing their own liquid or have soft, brown spots or mould, then they are past their best. Portobello mushrooms have a ...

Even better, once they've been soaked, the remaining liquid is basically an intense mushroom broth that can add extra flavor. Food & Wine's guide to dried mushrooms offers mouth-watering risotto ...

Season porcini and cremini mushrooms with salt and sauté until brown, about 10 minutes ... Boil until almost all the liquid is absorbed. Turn off the heat and mix in the herbs.