MUSHROOMS IN CREAM AND SHERRY HERB CRUST
Provided by Craig Claiborne
Categories side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
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.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 11 grams, Sodium 237 milligrams, Sugar 2 grams, TransFat 0 grams
SHERRY CREAMED MUSHROOMS
Make and share this Sherry Creamed Mushrooms recipe from Food.com.
Provided by JackieOhNo
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Remove stems from mushrooms; cut stems into quarters; leave caps whole.
- In 12-inch skilllet over medium-high heat, melt butter; add mushroom caps and stems, scallions, and garlic; cook 10-12 minutes, stirring frequently until mushrooms are tender.
- Meanwhile, in a small bowl, stir sherry into flour to blend; stir in cream until smooth.
- Pour mixture into skillet; bring to a boil.
- Reduce heat to low; stir in salt and pepper.
- Simmer, uncovered, 5 minutes, stirring occasionally to blend flavors.
MUSHROOMS IN CREAM SHERRY SAUCE
Make and share this Mushrooms in Cream Sherry Sauce recipe from Food.com.
Provided by CulinaryQueen
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375F/190°C.
- Melt 2 tablespoons butter in large skillet and saute mushrooms until just cooked. Remove mushrooms with slotted spoon and set aside.
- In same pan, melt 2 tablespoons of butter and add flour to make a roux. Stir for 1-2 minutes. Add cream and stir to combine. Add salt and pepper, sherry and just enough paprika to give a bit of pinkness to the sauce. Stir until heated through.
- Return mushrooms and any juice that has collected to the cream sauce. Pour into greased baking dish.
- Mix breadcrumbs with the melted butter and spread over the mushrooms.
- Bake until brown and hot, about 15-20 minutes.
CRAB STUFFED MUSHROOMS
I've never tasted this because I'm allergic to seafood, but the people I've made it for love it. It is from Southern Living.
Provided by southern chef in lo
Categories Crab
Time 35m
Yield 18 mushrooms
Number Of Ingredients 14
Steps:
- Remove and chop mushroom stems; set the mushroom caps aside.
- Melt 3 tablespoons of butter in a large skillet add the chopped mushroom stems, onion, and garlic. Sauté 3 to 5 minutes or until tender. Stir in bread crumbs and next 7 ingredients until mixture is well blended. Gently stir in crabmeat.
- Spoon crabmeat mixture evenly into mushroom caps. Place on rack in a broiler pan. Drizzle with melted butter.
- Bake at 350°F for 20 minutes. Serve hot.
MUSHROOMS WITH LUMP CRAB AND DRY SHERRY CREAM REDUCTION RECIPE - (5/5)
Provided by á-11200
Number Of Ingredients 10
Steps:
- Heat a large sauté pan over medium heat, and then add oil, shallots and leeks. Sauté until translucent. Add mushrooms and cook until tender. Deglaze with all the sherry. Increase heat to medium high and burn off some of the alcohol. Add cream and bring to a boil. Reduce heat and let simmer until thickened; about 10 minutes. Add lump crab to thickened cream moments before serving, cooking only to heat the crab. Finish with salt and pepper, fresh chives, and diced roasted peppers. Spoon mushroom and crab mixture over toasted or grilled French bread slices.
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- Add the the mushrooms in batches, 4 cups at a time, and cook until they have shrunk quite a bit, and are golden brown, stirring from time to time. Remove the mushrooms and add them to a bowl. This should take about 10 minutes per batch. Using some of the oil each time, repeat the process until all of the mushrooms have been sautéed. Add all of the mushrooms back to the pan.
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