For Better Browned Mushrooms, Hold The Fat Until The End
BY JULIA HOLLAND
To achieve perfectly browned mushrooms and the flavorful enhancement that fat brings to a saute, start with a dry saute and use the same pan to make a mushroom-fused glaze.
Once you've removed the mushrooms from the saute pan, deglaze the pan with a bit of wine or stock. Add butter or oil, or a mixture of both, into the pan while it's still hot.
The fat will blend with and thicken the liquid into a mushroom-infused reduction. A drizzle of this glaze will enhance the mushrooms' flavors while adding a savory depth.