Umami-rich mushrooms are prized in so many cuisines, particularly across Europe and Asia. They lend a heft and meatiness to dishes, absorb flavors beautifully and are simply irresistible when ...

Remember when Alice ate that mushroom in Wonderland? “What can all that green stuff be?” Alice said. “And where have my shoulders got to? And oh, my poor hands, how is it I can’t see you?” Oh, dearie, ...

2 cups sliced brown cremini mushrooms (5 to 6 ounces); see note Instructions: Put the butter and the garlic in a cold sauté pan and turn on the heat to medium. Starting off this way allows the garlic ...

Remember when Alice ate that mushroom in Wonderland? "What can all that green stuff be?' said Alice. "And where have my shoulders got to? And oh, my poor hands, how is it I can't see you?" Oh, dearie, ...

Trim stem and wipe mushrooms clean. Skewer the mushrooms and baste with 1 tablespoon butter. Season with 1 tablespoon Magic Stuff, or generously with salt, fresh cracked black pepper, and garlic ...

Mushrooms are mostly water, so the less extra they carry, the better. Washing them under the tap only makes them soak up more, which later leaks out in the pan. A soft brush, paper towel, or damp ...

Remember when Alice ate that mushroom in Wonderland? “What can all that green stuff be?’ said Alice. “And where have my shoulders got to? And oh, my poor hands, how is it I can’t see you?” Oh, dearie, ...