One of the most functional cooking techniques tends to be overlooked when it comes to mushrooms. And the fact that it lends itself to the most glorified and abundant of edibles makes it that much more of a surprise. Chanterelle, morel, lobster, chicken, and hedgehog collections all benefit from the method of Braising.
From the French brasier "to stew" and braise "live coals", it is simply a way of low heat, slow cooking in a covered pot with a type of fat and a small amount of liquid. Not only does this give you the key to coax out the intensity of the flavors, but leaves you with a host of options for preparations. You are left with a tender plump fruiting body, and as a bonus, a small amount of rich liquid that can sometimes be more useful than the mushrooms themselves.
Another terrific benifit of brasing is the ability to thouroughly wash your collections. Many mushrooms i personally do not wash before cooking. However with braising, all can be thouroughly rinsed time and again without affecting the texture or flavor. The is a great advantage for those who are particularly put off by any grit or bugs that may be clining to the bodies. For washing, i find it best to fill a sink up with warm water, add the mushrooms, and stir gently about. Most will stay floating near the surface and can be skimmed off while the sediment sinks to the bottom. Pine needles and twigs do float up top with the mushrooms so need to be fished out with a careful eye.
Although you can braise several different mushrooms at once to marry flavors., I recommend doing so only when you have not collected enough of one particular species. A standard I have for most types is quite easy. Start by 'sweating' a diced shallot or two in a couple tablespoons of butter. By this I mean using a covered type vessel, set on a low heat setting and cover, waiting for the shallots to become translucent, usually about 5 minutes. Add your washed mushrooms, and season with salt and pepper. Add your liquid, the amount will depend on how much moisture a particular mushroom with release. Chanterelle, morel, and hedgehogs generally less than lobster, chicken, and lactarius. Choose a particular fat and herb to add and cover with a piece of parchment with a hole cut in the middle. Cover the vessel and cook on VERY low fire from 10 to 30 minutes.
There should be some remaining liquid left after the cooking has finished. When you check in half way on their progress, add water if nec. The left over liquid can be reduced for a sauce. Adjust for seasoning.
