Credit Getty images

Searing the Mushroom

After washing and cutting, I sautéed the mushrooms in spread.

Credit Getty images

With that chanterelle soup, I sauté the mushrooms with garlic and shallots without carmelizing them to save that sweet chanterelle flavor.

Credit Getty images

With buttons or cremini, I like to brown them to extend their muffled flavor.

Credit Getty images

This requires some investment. From the beginning,

Credit Getty images

the mushrooms work out a lot of fluid and it seems as though they're never going to brown. Yet, as that fluid vanishes,

Credit Getty images

you'll begin to hear the sound emerging from the pot progressively shift from a mumble-like stew to the more keen sizzle of a sauté.

Credit Getty images

I had a go at cooking mushrooms to various degrees and found that I preferred them best when just gently caramelized yet bounty soggy and delicate,

Credit Getty images

which gave the soup a creamier surface while delivering a lot of flavors.