July 30, 2010
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Following up on the mushroom pappardelle I made last week, I sautéed some mushrooms to go with dinner the other night using the same technique: very hot pan, very hot oil, don't move the mushrooms.

I learned to cook vegetables from Joyce Chen’s book, so my default procedure is to stir fry in a hot pan, starting with garlic and onion, then adding vegetables, keeping everything moving, and concluding with sauce. This procedure runs against the grain: you let the mushrooms sit, and you add the garlic last.

But it works great, developing plenty of fond and browning the mushrooms beautifully without burning them or drying them out.