Sautéed Mushrooms with Sesame and Ginger

23 comments
By

Appears in Cook's Illustrated January/February 2019

Want savory, meaty-textured, deeply browned mushrooms without a lot of work, time, or even oil? Start by adding water.

SERVES 4

TIME 40 minutes

Sautéed Mushrooms with Sesame and Ginger

WHY THIS RECIPE WORKS

Sautéing mushrooms the usual way means piling them in a skillet slicked with a couple of tablespoons of oil and waiting patiently for them to release their moisture, which then must evaporate before the mushrooms can brown. Instead, we acce...

Print