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Who doesn't love a good sautéed mushroom? Well, outside of people who don't really like mushrooms at all, that is. If you've ever tried to sauté your own at home, you may have run into some of the ...

Starter: A sweet and savory combination for an appetizer that will make you crunch with delight! On the menu, mix sautéed ...

Remember when Alice ate that mushroom in Wonderland? “What can all that green stuff be?’ said Alice. “And where have my shoulders got to? And oh, my poor hands, how is it I can’t see you?” Oh, dearie, ...

If your cooked mushrooms are always coming out soggy, you might not be using the right technique. Here's the trick to follow for crisp mushrooms every time.

New York Times columnist Mark Bittman makes a comforting meal of herb-rubbed roast pork, sautéed mushrooms and golden brown sweet potatoes. And remember: There's good pork and then there's better pork ...

2 cups sliced brown cremini mushrooms (5 to 6 ounces); see note Instructions: Put the butter and the garlic in a cold sauté pan and turn on the heat to medium. Starting off this way allows the garlic ...

In this, my latest egg-topped obsession, creamy yolk adds lushness to a bed of herb-flecked, sherry-glazed mushrooms, for a meal that's as at-home at breakfast as it is at dinner (unless you're one of ...

Remember when Alice ate that mushroom in Wonderland? “What can all that green stuff be?’ said Alice. “And where have my shoulders got to? And oh, my poor hands, how is it I can’t see you?” Oh, dearie, ...