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Basic Braised Mushrooms

Braising involves a nice exchange of flavors. The mushrooms absorb the flavors of the liquid and vegetables they're cooked with, and contribute their own wonderful woodsy flavor to the final dish.

by Deb

(dynamic)

Agaricus augustus. © Bill Rodstrom (CC-BY-NC) (from inaturalist.org, obs. 361204693)

Method

  1. Add 1 to 2 Tbs. olive oil to a skillet over low heat.

  2. Add 8 oz. mushrooms to the skillet and cook, stirring, until just lightly browned (about 3 minutes).

  3. Add about ⅓ cup beef or chicken broth and about ¼ cup each of finely chopped onion and carrot, and bring to a boil.

  4. Cover skillet and simmer until flavors are blended and the mushrooms are tender (about 3 to 5 minutes).

Recipe contributed:

January

199

You can use any mushrooms you like, such as morels, your favorite Agaricus, oyster mushrooms, yellowfoot, etc. Experiment with the vegetables (e.g., onion, carrot, garlic, celery, tomato, leek and/or zucchini).

Objective:

Side or first course

Total Time:

20 minutes

Yield:

2 servings

Suggested Mushrooms:

  • Blewit (Collybia nuda)
  • Butter bolete (Butyriboletus persolidus)
  • Cauliflower mushroom (Sparassis americana, Sparassis crispa, Sparassis radicata)
  • Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus)
  • Giant cypress Agaricus (Agaricus lilaceps)
  • Hedgehog (Hydnum olympicum, Hydnum repandum , Hydnum umbilicatum, Hydnum washintonianum)
  • Horse mushroom (Agaricus arvensis, Agaricus osecanus)
  • Leccinum (aspen, birch, and manzanita boletes) (Leccinum insigne, Leccinum manzanitae, Leccinum scabrum)
  • Matsutake (Tricholoma magnivelare, Tricholoma matsutake, Tricholoma murrillianum)
  • Meadow mushroom (Agaricus campestris)
  • Morel (Morchella sp.)
  • Oyster / king oyster mushroom (Pleurotus eryngii, Pleurotus ostreatus)
  • Pavement mushroom (Agaricus bitorquis)
  • Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris)
  • Portobello/portabella, champignon, cremini, button (Agaricus bisporus)
  • Shiitake (Lentinula edodes)
  • The Prince (Agaricus augustus)
  • Yellowfoot (winter chanterelle) (Craterellus tubaeformis)

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Ingredients

8 oz. mushrooms (about 2½ cups halved or quartered)

1 to 2 Tbs. olive oil

⅓ cup beef or chicken broth

¼ cup finely chopped onion

¼ cup finely chopped carrot


Deep 8" to 10" skillet with a tight fitting lid

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