Mushrooms In Garlic And Sherry Sauce Recipes

MUSHROOM-SHERRY SAUCE

Steps:

• Melt butter in heavy skillet over medium heat.
• Add the onions and garlic; sauté 5 minutes.
• Stir in the mushrooms and sauté until they start to give off their liquid, about 5 minutes.
• Remove mushrooms and keep warm.
• Stir flour, paprika, thyme, marjoram, salt and pepper into butter; cook 1 minute.
• Stir in the sherry and cook 1 minute.
• Stir in the stock and return mushrooms to pan; simmer 5 minutes.
• If thinner sauce desired, add small amounts of sherry until desired consistency.

MUSHROOMS WITH GARLIC AND SHERRY

Steps:

• In a large skillet over medium-high heat, melt the butter. Add the garlic and mushrooms and cook until the mushrooms have given up their liquid and are beginning to brown, 5 to 10 minutes.
• Add the lemon juice, sherry, stock, and chile and bring to a boil. Reduce the heat to medium-low and let the mixture simmer, uncovered, for about 10 minutes, or until the liquid is quite syrupy and nearly evaporated.
• Season with salt and pepper, garnish with parsley, and serve with crusty bread, if desired, for sopping up the juices.

CREAMY MUSHROOM AND SHERRY SAUCE

Steps:

• Melt the butter in hot pan and gently fry the garlic for one minute.
• Add the mushrooms to the garlic and fry them for a few minutes until lightly browned.
• Pour the sherry in and cook until reduced to a glaze which will take about 3 minutes.
• Stir in the cream and let the sauce cook for 1 minute.
• Meanwhile, mix the corn flour with 5ml (1 tsp) of cold water in a cup.
• Reduce the heat and slowly add the slurry to the sauce and stir vigorously to avoid any clotting.
• After the sauce has thickened, serve immediately.

MUSHROOMS WITH GARLIC AND SHERRY

Steps:

• Heat a skillet over medium-high heat with EVOO, 2 turns of the pan
• Melt butter into oil, add mushrooms and toss and turn 12 minutes or until well-browned and fragrant
• Add garlic, salt, pepper and thyme to the pan, toss 1-2 minutes, then add sherry and toss a minute more
• Turn off heat, stir in parsley and lemon juice, and transfer to a warm serving dish
• MORE: Pappardelle with Marsala Mushroom Sauce and Crispy Prosciutto Steaks with Bacon and Mushrooms Green Bean and Mushroom Mac Casserole

SAUTEED MUSHROOMS IN GARLIC

Steps:

• Heat the butter in a skillet over medium heat. Add the mushrooms and garlic; cook and stir until the mushrooms are a light golden brown, about 10 minutes. Stir in the basil.
• Reduce heat to low, and pour the wine into the skillet. Simmer until most of the wine has evaporated. Serve immediately.

TAPA OF MUSHROOMS IN GARLIC SAUCE

Steps:

• Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and chili or red pepper flakes. After about 30 seconds, when the garlic begins to sizzle, add the mushrooms and turn the heat to medium high. Cook, stirring, until they sear and begin to sweat, then sprinkle them with salt and add the white wine or sherry. Turn the heat down to medium, and continue to cook, stirring or tossing in the pan from time to time, until the mushrooms are tender, five to 10 minutes. Stir in the lemon juice and parsley, taste and adjust seasonings, and remove from the heat. Serve hot or warm in small ceramic dishes, or serve on a platter with toothpicks stuck into the mushrooms.

CREAMY MUSHROOM GARLIC SAUCE

Steps:

• Melt butter in a skillet over medium-high heat. Add mushrooms and cook until tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Sprinkle flour over the mixture and stir to create a smooth paste. Slowly add half-and-half and continue to stir to prevent any lumps. Add soy sauce, salt, and pepper; stir to combine. Taste and adjust seasoning to your liking.

MUSHROOMS IN CREAM AND SHERRY HERB CRUST

Steps:

• To make the herb crust, combine the bread crumbs, Parmesan cheese, Gruy ere cheese, parsley, basil and thyme. Blend and set aside.
• Cut away and discard the stems of all the mushrooms. Cut all the mushroom caps into fairly large bite-size pieces. They will shrink as they cook.
• Heat the butter in a skillet and add the shallots and garlic. Cook, stirring, until wilted.
• Add the mushrooms and cook, stirring, until the mushrooms give up their liquid. Cook until the liquid evaporates. The cooking time should be five to eight minutes. Scrape the mushrooms into a bowl and set aside.
• To the skillet add the Madeira, Sherry, cream, salt and pepper. Cook over moderate heat about 10 minutes or until the sauce is reduced to about one-half cup.
• Meanwhile, preheat the broiler to high.
• Add the mushrooms to the cream sauce and blend. Spoon and scrape the mixture into a heat-proof serving dish. Cover with the herb and crumb mixture.
• Run the dish under the broiler and broil until the crust is nicely browned. Garnish, if desired, with sprigs of fresh parsley or fresh coriander leaves.

MUSHROOMS IN GARLIC AND SHERRY SAUCE

Steps:

• In a large frying pan, heat oil. When it's really hot, add mushrooms and fry for 2 mins, stirring all the time. Add garlic and cook for a few secs.
• Pour in sherry and bubble for a minute, then stir in parsley, season with sea salt and freshly ground black pepper, and serve with bread to mop up the juices.