Sentences with phrase «cook until their liquid releases»

Add mushrooms, sliced shallots, thyme, salt and pepper to taste, and allow the mushrooms to cook until their liquid releases, about 8 minutes.

Add mushroom mixture and continue to cook until the liquid released from the mushrooms has reduced by half.

Not exact matches

Add the shiitake / crimini, a drizzle of tamari, and black pepper, and cook for another 5 - 7 minutes, until most of the liquid, released by the mushrooms, evaporates.

Add the mushrooms and cook until they're lightly to medium brown and have released a lot of their mushroom liquids, maybe 12 — 15 minutes.

In a small saucepan, cook the raspberries on medium - high heat until they have released their juice and part of the liquid has evaporated.

Add mushrooms; cover and cook, stirring occasionally, until mushrooms have released their liquid, just a few minutes.

Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp.

Add garlic, celery, and corn stir to combine all ingredients and let cook until vegetable liquids begin to release.

Add mushrooms and cook until mushrooms begin to soften and release their liquids, about 2 minutes.

Add mushrooms and onions and cook until softened and most liquid is released, about five minutes.

Cook the mushrooms and onion in water over medium - low heat for 8 to 10 minutes, until the mushrooms have released all their liquid and it has mostly evaporated.

Melt the butter in a large sauce pan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, about 10 - 15 minutes.

Bring to a simmer over medium - high heat and cook for 5 to 7 minutes, until the berries have softened (they will release a lot of liquid during this time).

Add the shallot and mushrooms; cook until tender and most of the liquid released by the mushrooms has evaporated.

Cook covered for 20 minutes, until the onions are soft and have released their liquid.

Add the mushrooms and artichokes to the pan and cook until most of the liquid is released from the mushrooms and the vegetables are tender, about 5 minutes.

Cook until the mushrooms have reduced and released their liquids.

Add mushrooms, salt and pepper and cook, stirring, until the mushrooms release their liquid, 4 to 6 minutes.

Cook until the mushrooms have softened and begun releasing their liquids.

Stir in rosemary, then add mushrooms and cook, stirring frequently, until they release their liquid and the pan is dry, 6 to 8 minutes.

Cook for about 3 minutes, until the bell pepper has started to release liquid.

That'll cook until the greens darken and release some of their liquid.

Add lentils and cook, stirring occasionally, until beans are creamy but still hold their shape, and lentils are tender, 25 — 35 minutes (the soup may look a bit thick, but don't fret; the greens will release liquid when they're added, thinning the soup out a bit).

Cook mushrooms, tossing occasionally, until they release their liquid, about 4 minutes.

Cook for 5 - 10 minutes until the liquid released by the mushroom has evaporated.

keep cooking the mushrooms, stirring occasionally, until the liquid they have released evaporates, about 10 minutes.

Bring mixture to a boil over medium - high heat, then reduce to a simmer and cook until fruits pop, release their liquids, and the whole thing starts to thicken, about 10 to 15 minutes.

Add the mushrooms and continue to cook until the mushrooms have released most of their liquid, about 4 or 5 minutes.

Stir in rosemary, then add mushrooms and cook, stirring frequently, until they release their liquid and the pan is dry, 6 to 8 minutes.

Add the mushrooms and cook until they've reduced in size and begun releasing their liquid, 5 minutes.

Add the mushrooms, thyme, and the remaining 1 teaspoon olive oil, and cook, stirring occasionally, until the mushrooms release their liquid, about 2 minutes.