Marinades
For easy cleanup and no-mess marinating, use a large reseal able plastic bag to
marinate in. Turning the pieces is as easy as turning the bag and, for cleanup,
just toss the bag away.
Mushrooms
* Sauteing. This is the most popular technique for cooking mushrooms. For 8
ounces of mushrooms, heat 1 tablespoon oil or butter in large, heavy skillet. In
order for the mushrooms to brown, the oil must be hot enough to sear but not
burn the mushrooms. Add mushrooms all at once and cook, stirring occasionally
until mushrooms are tender, liquid evaporates, and they begin to brown, about 6
minutes. Sprinkle with salt and pepper.
* Oven roasting. Mushrooms that are cooked uncovered in hot, dry heat have a
nicely browned color, dense texture and concentrated flavor. For 8 ounces white,
cremini or portobellos halved or quartered, place mushrooms in a single layer in
a shallow baking pan brushed lightly with oil, butter or cooking spray. Place in
a 450-degree oven along with 3 crushed garlic cloves. Sprinkle with salt and
freshly ground pepper and about 3 tablespoons olive oil. Roast, stirring
occasionally, until mushrooms are nicely browned, about 15-20 minutes.
* Braising. This involves cooking mushrooms in liquid over low heat along with
aromatic vegetables such as onion, carrot and garlic. Use an 8- to 10-inch
skillet with tight-fitting lid. Saute 8 ounces of mushrooms in 1 tablespoon oil
until lightly browned, about 3 minutes. Add 1/3 cup beef or chicken broth (or
wine, tomato juice or chopped canned tomatoes with juice) and 1/4 cup each
finely chopped onions and carrots and bring to a boil. Cover skillet and simmer
until flavors are blended and mushrooms are tender, about 3-5 minutes more.
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