Servings: 6 cups
Tools Used in this Recipe
- large cutting board
- Chef Knife
- Dutch oven and lid
- colander or strainer
- storing containers
Ingredients
- 3/4 to 1 lb white or crimini mushrooms cleaned, see above for how to clean
- 1/2 onion peeled
- 4 large garlic cloves papery skin removed
- 7 cups water filtered or boiled, and preferably hot
Instructions
- Pop the mushroom stem out, by turning the mushroom upside down, then push the stem to the right, then to the left. The stem will pop right out.
- Cut the stem lengthwise in half to give a flat surface.
- Cut the underside of the mushroom cap. If not using the caps for another dish, place the flat side of the cap on the board and slice into 1/4 in slices.
- Cut the onion in half and cut into 1/4 in slices
- Smash the garlic cloves with the back of the chef’s knife.
- Heat the braising pan to medium with 2 or 3 tablespoons of water, then place about 1/3 of the cut mushroom pieces in the pan. Leave without stirring for about 1–2 minutes, then add the onion slices and stir.
- Allow this mixture of mushrooms and onions to get brown, about 3 to 5 minutes. There will be some sticking on the bottom of the pan (this is the good stuff). If it seems like it is starting to burn, add more drops of water and turn the heat down a little.
- Then push the mushrooms and onions to the out side of the pan and add the rest of the mushrooms and the garlic cloves to the cleared center of the pan. Add a few drops of water and stir.
- Continue to cook without stirring for a few more minutes. The vegetables should be fragrant and mushrooms and onions should have brown spots and garlic golden.
- Add the water one cup at a time, stirring after each cup. bring up to a boil, then simmer on low for 40 minutes with the lid on.