For the Mushroom Sauce: In
a large braiser over medium - high heat, melt the butter over medium - high heat.
Not exact matches
In a
large Dutch oven or
braiser, heat oil over medium - high.
Add 1/2 Tbsp oil to a
large skillet or wok (I used a cast iron
braiser) and turn heat to medium high.
Heat oil in a
large oven proof
braiser or deep skillet.
3 tablespoons olive oil 2
large carrots, small dice 1 medium yellow onion, small dice 2 stalks celery, small dice 3 cloves of garlic, minced 1 tablespoon balsamic vinegar 2 tablespoons smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1 1/4 cups red lentils, rinsed 4 cups vegetable stock sea salt & ground black pepper, to taste 2 tablespoons fresh lemon juice (from 1/2 a
large lemon) chopped fresh herbs for serving (see headnotes) In a
large pot or deep
braiser, heat the olive oil over medium heat.
I like to use a
large 12 inch
braiser or skillet for this.
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Braiser in Red