Add mushrooms and cook, tossing often and adding a splash of infused wine if
bits stuck to bottom of pot are getting too dark, until browned and tender, about 5 minutes.
Add wine and scrape up
any bits stuck to the bottom of the pot.
Stir the mixture and scrape up
any bits stuck to the bottom of the pot.
Not exact matches
Stir
to scrape any brown
bits that may have
stuck to the
bottom of the
pot.
Then, you'll want
to cover the
bottom of your crock
pot with a
bit of olive oil
to make sure nothing
sticks.
Add sherry or madeira and scrape up any browned
bits that have
stuck to the
bottom of the
pot.
Pour in 1 cup
of chicken broth, bring
to a boil, and scrape the
bottom of the
pot to remove the browned
bits stuck to the
bottom.
Onion juices should help loosen any
bits of beef
stuck to bottom of pot, but if surface looks too brown, add a splash
of water and cook, stirring and scraping up browned
bits.
Pour in 1/2 cup
of the broth
to deglaze the
pot, stirring
to loosen any
bits stuck to the
bottom, and cook until the liquid is reduced by half.
Then, you'll want
to cover the
bottom of your crock
pot with a
bit of olive oil
to make sure nothing
sticks.
Pour off the oil in the
pot (don't remove any browned
bits stuck to the
bottom), add the remaining tablespoon
of oil, and warm it over medium heat.
Note for adding meat: If you're using meat, you'll want
to brown it in the oil and remove before sauteing your onions, being sure
to scrape up any little
bits of meat that may
stick to the
bottom of the
pot.