Note: Related to white mushrooms but with an earthier flavor, cremini mushrooms are tan to rich brown in color. They are also called brown or Italian brown mushrooms.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 6 to 8
- 2 tablespoons olive oil
- 4 medium cloves garlic, peeled and sliced
- 1/4 cup drained and chopped marinated red peppers
- 1 bay leaf
- 1/4 teaspoon ground coriander
- 2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried
- 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
- 1 cup dry white wine or water
- 1/4 cup fresh lemon juice
- 1 1/4 pounds small cremini mushrooms
- 1/4 cup finely chopped fresh parsley
- Salt and freshly ground black pepper
2. Remove the pan from the heat and season to taste with salt and pepper. Using a slotted spoon, transfer the mushrooms to a serving dish.
3. Return the skillet to the heat and bring the juices to a boil. Cook until the liquid is reduced by half, about 5 minutes. Discard the bay leaf and pour the liquid over the mushrooms. Cover and set aside to cool. If not serving right away, refrigerate and bring to room temperature before serving.
Best Way to Clean MushroomsBefore you clean mushrooms, trim off the ends of the stems and any clumps of dirt that may be clinging. A soft-bristled brush or damp cloth can usually clean most of the dirt off of mushrooms. If the mushrooms are a little damp, use a clean cloth to dry them.
The one exception to using water is cleaning morels. They may need to be soaked and rinsed if they have lots of sand embedded in their pitted caps. Drain and let them dry on paper towels before cooking. Enoki and oyster mushrooms don’t usually need cleaning.
Mushroom Kitchen Notes• Purchase mushrooms with firm caps and stems that have no bruises or spots.
• Store immediately in the refrigerator in plastic or paper bags for for up to 4 days. Do not wash mushrooms until ready to use, since moisture and warm air cause spoilage.