Instructions: Braised mushrooms are cooked over low heat usually in a liquid and with seasoning vegetables. Braising involves a nice exchange of flavors. The mushrooms absorb the flavors of the liquid and vegetables theyre cooked with and contribute their own wonderful woodsy flavor to the final dish.

For 8 ounces mushrooms (about 2-1/2 cups halved or quartered):

1. To braise mushrooms use a deep, 8 to l0-inch skillet with a tight fitting lid.

2. Start out exactly as you would for Basic Mushroom Saute.

3. Add the mushrooms as in the Saute and cook, stirring, just until lightly browned, about 3 minutes, instead of 6.

Add about 1/3 cup beef or chicken broth and about 1/4 cup each finely chopped onion and carrot; bring to a boil. Cover skillet and simmer until flavors are blended and mushrooms are tender, 3 to 5 minutes more.

Variations

* For the braising liquid use wine, tomato juice or chopped canned tomatoes with juice.

* For the seasoning vegetables use any combination of vegetables like onion, carrot, garlic, celery, tomato, leek or zucchini.

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