— Sharon Hall

So there's a couple different ways to be able to do this. Um, like when I'm sauteing mushrooms, I'm typically starting out with either an onion mix and uh, onion with mushrooms. What I'm gonna get them sauteing down. I love to deglaze the pan. So the final step when we're doing a no oil mushroom is de glazing with water, just a tablespoon or two to be able to get all the brown off the bottom of the pan back into the mushrooms. I typically love to do the last de glazing, which is a little bit of white wine. Um, being able to add just another, a whole different dynamic and depth to the flavor of the dish. Um, a lot of people will say, oh, you use cheap wine. I'm not a very big advocate of that at all. I think that you should use a wine to cook with that you're going to drink as well, especially if you're just drinking a bottle of wine or something with dinner. Um, you can deglaze with that same wine to be able to add a huge amount of flavor to those mushrooms as well.