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Avoid submerging mushrooms in water, as their spongy texture is prone to absorbing ... To sauté, heat one tablespoon of olive oil in a large stainless steel or cast-iron skillet over medium ...

Avoid submerging mushrooms in water, as their spongy texture is prone to absorbing moisture and ... To sauté, heat one ...

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Take your time when making the roux; slow and steady is best here. For gravy, you want to cook the roux to a deeply golden ...

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Pro tip: Slice the onions vertically so that they retain some of their texture in the gravy ... Heat oil in a stainless steel or nonreactive roasting pan on the stove over medium-high.

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