Gently cooked mushrooms don't get enough attention. They are endlessly versatile, coming with their own flavorful broth, and they have a tender-chewy texture that allows you to savor the mushrooms inherent sweet, earthy flavors. To make these braised mushrooms I start with a generous amount of olive oil and thickly sliced garlic. I warm them in a heavy pot set over medium heat until the garlic just turns golden brown. Then I stir in my mushrooms, some tamari, a little garlic powder and a pinch of salt, stirring well until all of the mushrooms are coated with the seasonings. Once the liquid begins to bubble, I cover the pot, turn the heat down to low, and the let the mushrooms cook for 25-30 minutes, stirring occasionally, until they are tender and gelatinous, swimming in their robust mushroom broth. I turn off the heat and let them cool for about 20 minutes. Then they are ready to be devoured and introduced into any mushroom-centric application.