Cooking Trick No. 1:
What Is Deglazing?
Deglazing is a fancy term for a basic technique. It releases all the brown bits that stick to the pan from sautéing, amplifies the flavor of your pan-cooked ingredients and creates a mouth-watering glaze. My favorite ingredient to deglaze is mushrooms.
Here’s How It Works: Heat a small amount of oil in the pan. Add fresh, sliced mushrooms to the pan when the oil is warm, but before it starts smoking. Let the mushrooms cook and stick to the pan a bit, but not to the point of burning or turning black. Remember, the brown bits are what will add the rich, depth of flavor.
After a few minutes of sautéing at high heat, turn the heat down to low. Pour cold or room temperature cooking wine into the pan (STEP BACK). You’re going to get lots of bubbles and smoke. And be prepared to wave a newspaper in front of the fire alarm. You want to add enough liquid to cover the bottom of the pan, but not too much to create a soup.
Stir the mushrooms and scrape the sticky brown bits from the bottom of the pan. Add a little Earth Balance Butter to thicken the sauce. Remove from heat. You should have tender, golden brown mushrooms with slightly crispy edges coated in a nice brown sauce for sopping.
If you want more sauce, remove the mushrooms and add more wine and butter to the pan, scraping up the flavor from the bottom of the pan as you did earlier.