Name: Braised Mushrooms
Total time: 30 min
Ingredients: 4 tablespoons unsalted butter , cut into 4 pieces; 1 1/2 pounds white mushrooms , trimmed and quartered; 2 shallots , minced; 4 garlic cloves , minced; Salt and pepper; 1/4 cup dry white wine; 1 1/2 teaspoons minced fresh thyme; 1 tablespoon minced fresh tarragon or chives

Why This Recipe Works

To add flavor, we sautéed our mushrooms in butter with garlic and shallots. We took advantage of the mushrooms’ high water content, using the liquid they released as a flavorful vegetable broth to braise them in, which added even more flavor. Stirring in ¼ cup of acidic white wine gave the mushrooms some brightness. By reducing the braising liquid—to which we added thyme—we were able to create a flavorful glaze.

Before You Begin

To ensure even cooking, be sure to choose mushrooms of uniform size. Medium mushrooms (1 to 2 inches in diameter) are best here. If you wash your mushrooms, blot them dry with paper towels before proceeding.

Instructions

Melt 2 tablespoons butter in 12-inch skillet over medium-high heat. Add mushrooms, shallots, garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper and cook for 2 minutes. Reduce heat to medium, add wine, cover, and cook until mushrooms release their liquid and begin to soften, 6 to 8 minutes.

Stir in thyme and continue to simmer, uncovered, until mushrooms appear glazed and liquid is syrupy, 5 to 8 minutes. Off heat, stir in tarragon and remaining 2 tablespoons butter. Season with salt and pepper to taste. Serve.