making something good better: braised mushrooms

When you go grocery shopping first thing in the morning it is **so** much easier to plan a nice evening meal than when you get to 2p.m. and think, “Now what?”

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I bought some fresh button mushrooms just for a change, we don’t eat them often, and when I got home I went to the garden and snipped a stem of rosemary.

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Crushed rosemary added to a half-cup of olive oil and a teaspoon of minced garlic makes a wonderful braising oil for the mushrooms.

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The flavors in the oil need to combine all day for best flavor, it’s not something you can really hurry up in the afternoon. Another use for the oil is as a dipping sauce on French bread (love this!) instead of butter. Would you believe I was at the store too early for there to be loaves of freshly bagged bread out? Yeah, disappointment. I didn’t know you could be too early.

Still, the mushrooms braised over a medium heat for about 7 minutes until they released their water. When I finished, I realized I could have added a handful of fresh green beans to the pan and that they would have been cooked perfectly along, the right amount of cooking time and the garlic oil would have improved them, too. Next time.

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