There was a period over a decade ago now (yikes) when I was cooking almost exclusively from Sally Schneider’s A New Way to Cook , one of about five cookbooks I owned at the time, a departing gift from my mother when I moved away from home to Philadelphia. While my cookbook collection has since grown considerably, I still find myself returning to A New Way to Cook often to reference a technique or method, to see how Sally made it — the book, if you are unfamiliar, is nearly as comprehensive as the How to Cook Everything books.
Recently I revisited her roasted mushroom recipe, which is part of her recipe for coq au vin, which I made once and remember loving, the mushrooms especially. It’s a two-step process — the mushrooms roast first covered in foil — then uncovered until their edges brown. I love the technique because during the initial roasting a flavorful broth materializes, giving you two products for one effort. The mushrooms and sauce are especially good spooned over polenta.