Bouillon Of Forest Mushrooms With Oloroso Sherry Recipes

CHICKEN TETRAZZINI WITH MUSHROOMS AND SHERRY

Steps:

• For the mushroom saute: Bring a large pot of salted water to a boil.
• Melt the butter in a large saute pan set over medium heat. Add the thyme and shallots, and saute until the shallots begin to brown, 1 minute. Add the mushrooms and 1/2 teaspoon salt. Saute for 5 minutes, stirring often. Add the sherry and cook until it evaporates and then add several grinds of black pepper.
• Cook the spaghetti to al dente. Drain well and cool.
• For the sauce: Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick cooking spray.
• Melt the butter in a saucepan set over low heat. Add the flour, stirring constantly for 5 minutes to make a roux. Add the half-and-half, 1 cup at a time, stirring constantly. Increase the heat to medium and cook, stirring often, until the sauce thickens, 5 to 8 minutes. Season with salt and pepper.
• In a large mixing bowl combine the mushroom saute, cooked pasta, chicken and white sauce with 2 1/2 cups of the Cheddar. Season with salt and pepper. Add to the prepared casserole dish and top with remaining 1/2 cup cheese, the breadcrumbs, the remaining 1/2 cup melted butter and a dusting of smoked paprika. Bake for 20 to 25 minutes. Then, cover the casserole with foil and cook for 10 more minutes. Serve hot or cool to room temperature to store in the refrigerator or freezer for later use.

BOUILLON OF FOREST MUSHROOMS WITH OLOROSO SHERRY

Steps:

• Melt butter in a large pot. Sweat the garlic and shallots in the butter for 20 minutes, until translucent. Add mushrooms and sweat until mushrooms are soft.
• Deglaze pot with white port, and cook until reduced by half. Add the water; cover. Bring to a boil, then remove from the heat and allow to steep for 20 minutes. Add salt and pepper to taste.
• To serve, ladle bouillon into a soup bowl, and top with chives. Finish by floating several dashes of sherry on the surface of the bouillon.

SHERRY MUSHROOMS

Steps:

• Mix butter and beef base in a crockpot.
• Add remaining ingredients and stir gently to coat mushrooms.
• Cover and cook on high for about 2 hours.
• Stir before serving.
• Can be kept warm for several hours on low or keep warm setting.

EASY SHERRY MUSHROOMS

Steps:

• Over medium heat, melt the butter in an iron skillet.
• Add mushrooms and stir so they are coated with the melted butter.
• Sprinkle on the salt and pepper to taste.
• When the mushrooms look only slightly soft, add the sherry and optional marjoram or other herb.
• Stir occasionally until the sherry and liquid given off from the mushrooms has mostly evaporated.
• A little liquid left is OK.
• Serve hot.

BOUILLON OF WILD MUSHROOMS AND CORIANDER

Steps:

• Place the shiitakes, garlic, onion, tomatoes, coriander stems and water in a large pot. Bring to a boil. Reduce heat and simmer for 1 hour. Strain the broth through a fine sieve lined with cheesecloth. Cleanthe pot, add the broth and place over medium-high heat. Simmer rapidly until reduced to 2 cups, about 20 minutes. Strain again. Return the broth to the pot, season with 1 teaspoon salt and pepper and keep hot.
• Heat the Madeira in a medium skillet over medium heat. Add the wild mushrooms and cook until softened, about 3 minutes. Season with the remaining 1/2 teaspoon salt and pepper. Divide the mushrooms and the coriander leaves among 4 bowls. Ladle in the broth and serve immediately.

MUSHROOMS IN SPANISH SHERRY

Steps:

• Heat a skillet to medium-high and add the olive oil and butter being careful not to burn.
• Add the mushrooms and sautè for about 5 minutes.
• Gently stir to distribute the olive oil/butter evenly over the mushrooms.(It may be necessary to add a bit more olive oil at this point because the mushrooms tend to soak up the oil rather quickly.).
• Add minced garlic and cook another minute.
• Next add the cream sherry and cook down mushrooms until softened but not slimy; about 2-3 minutes.
• Season mushrooms with salt and pepper. Garnish with fresh parsley leaves.
• Serve as an appetizer, a side dish or over pasta.