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braised-mushrooms

Mushrooms are virtually impossible to overcook. So, why don't we try braising them? That's what I did here, and wow. It was one of the best bites of mushroom I've had in my 24 year life. I used a mushroom stock (previous recipe), but you can substitute any stock you like. The result is an ultra umami bite that's just perfect with a fried egg and some scallion slaw.

Ingredients