Sentences with phrase «mushroom release their liquid»

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

Saute until the mushrooms release their liquid.

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

Not exact matches

Add the mushrooms and prunes to the pot, along with a pinch of salt and freshly ground black pepper, and sauté for about 8 - 10 minutes, until all the liquid, released by the mushrooms, evaporates.

Add the mushrooms, salt and black pepper and sauté for 7 - 8 minutes, until all the liquid released by the mushrooms evaporates.

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 mushrooms and saute for about 8 minutes or longer, until 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.

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

Sear the mushrooms until they begin to darken, but not yet release any liquid — about three or four minutes.

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

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

The mushrooms will begin to release their liquid.

Once the garlic & onion has softened, add the mushrooms and sautée until they start to release their liquid.

Add a pinch of salt to the mushrooms, mix and sauté for another 4 minutes, until all the liquid released by the mushrooms evaporates.

When the mushrooms begin to release their liquid, in about 3 - 4 minutes, add beef back to the pan and toss all ingredients to combine.

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

Add your olive oil and mushrooms and sautée until the mushrooms start to release their liquid.

You should only bake this dish for about 20 minutes as the zucchini noodles and mushrooms will overcook and release too much liquid.

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.

Add the mushrooms then, when they release their liquid, add 3 large cloves garlic that have been pressed or minced.

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.

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

Stir in the mushrooms and saute until they release all of their moisture and there is no liquid left in the pan.

Add mushrooms and saute until mushrooms are tender 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.

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

Add the mushrooms and sauté until they release their liquid, about 5 minutes.

Add the mushrooms and sauté until they release their liquid, 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.

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.

Salting the mushrooms at the beginning will cause them to release too much liquid.

Add the mushrooms and thyme and sauté until mushrooms are soft and they've released their liquid, about 6 minutes.

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

You should only bake this dish for about 20 minutes as the zucchini noodles and mushrooms will overcook and release too much liquid.

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.

Once the scallions soften and the mushrooms release a little liquid, you will need to add the steamed broccoli which should be done.