1.   In almost all instances, cook fresh mushrooms quickly in a little butter or olive oil in a hot saute pan.

2.   Slow cooking or braising tends to turn fresh mushrooms to mush and to destroy their subtle, ethereal texture.

3.   A minute later, add the sliced fresh mushrooms.

4.   Add the sliced fresh mushrooms, salt and pepper.

5.   Add the fresh mushrooms and salt and stir well.

6.   Also involved in the announcement may be fresh mushrooms sold under the Campbell brand and some small international operations.

7.   Cook for a minute, then add the fresh mushrooms.

8.   I once added dried shiitakes to a coq au vin I was helping a friend prepare at her weekend house because there were no fresh mushrooms on hand.

9.   I use dried mushrooms because of their convenience and intensity of flavor, but you can substitute a half pound of fresh mushrooms.

10.   If they are unavailable, use either reconstituted dried porcini or another high quality fresh mushroom.