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Found on cooking.nytimes.com
| Title: | Pasta With Slow-Cooked Portobello Mushrooms Recipe |
| Descrition: | The key to giving a portobello (or any mushroom dense texture is to cook it slowly in oil so that most of its moisture is driven out My biggest successes came in taking whole mushrooms and cooking them, covered, for as long as two hours Nearly as good, however, and more than twice as fast, is to cut up the mushrooms and cook them in oil, uncovered, for 30 to 45 minutes |
Pasta With Slow-Cooked Portobello Mushrooms
Produce
Pasta & Grains
Baking & Spices
Oils & Vinegars
Dairy
The first person this recipe
Found on cooking.nytimes.com
NYT Cooking
Pasta With Slow-Cooked Portobello Mushrooms Recipe
The key to giving a portobello (or any mushroom dense texture is to cook it slowly in oil so that most of its moisture is driven out My biggest successes came in taking whole mushrooms and cooking them, covered, for as long as two hours Nearly as good, however, and more than twice as fast, is to cut up the mushrooms and cook them in oil, uncovered, for 30 to 45 minutes
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