A Tip For Caps

By Melissa Hamilton

Published on October 23, 2007

The trick to cooking mushrooms, or so I was taught, is to saute them fast in a hot skillet to rid them of moisture and concentrate their flavor. But while eating a boiled mushroom salad, I was reminded of another counterintuitive method that I learned recently. Trim them and steam them until tender; they'll be meaty, juicy, and full of their own delicate flavor.

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