""Fresh mushrooms release water when cooked, so I always recommend sautéeing over medium-high heat until the liquid evaporates and it nicely browns them.""
""I typically start with first sautéeing garlic, onions, and bay leaves over medium-high heat until the onions start to become translucent, and then add the mushrooms into the pan.""
""I stir them about every 6 minutes until all of the liquid from the mushrooms is released and evaporates.""
""I'll add cooking wine (white wine, brandy, or red wine), and let that reduce. If you don't want to use alcohol, you can also use vegetable or beef stock."}],"
Fresh mushrooms release water when cooked, so sauté over medium-high heat until the liquid evaporates and the mushrooms brown. Begin by sautéing garlic, onions, and bay leaves over medium-high heat until the onions turn translucent, then add mushrooms to the pan. Spread mushrooms to avoid overcrowding and steaming; stir about every six minutes as liquid releases and evaporates. Finish by adding cooking wine—white wine, brandy, or red wine—or substitute vegetable or beef stock, and allow the liquid to reduce. Use the leftover liquid to create a creamy mushroom sauce and season while cooking, tasting as you go.
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