VINEGAR-AND-TARRAGON MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 minced garlic clove and 1 diced shallot in butter in a large skillet over medium heat, 3 minutes; season with salt and pepper. Add 1 pound each quartered shiitake and cremini mushrooms; cook until tender, about 10 minutes, adding 1 to 2 tablespoons water if needed. Add 1/2 cup white balsamic vinegar and cook until evaporated, 5 minutes. Add 1/4 cup chopped tarragon.
MUSHROOMS WITH SHERRY VINAIGRETTE
It doesn't get much simpler. Use as part of a tapas spread or as a salad. Be sure to let the salad marinate for at least an hour or two, as it takes a little time for the flavors to meld. From Joyce Goldstein's "The Mediterranean Kitchen", 1989. There is no substitute for the sherry vinegar, and it should be of good quality.
Provided by zeldaz51
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Toss all ingredients together and let marinate for an hour or two.
SHERRY BUTTERED MUSHROOMS
Looking for something to go with beef? Then check out these flavorful mushrooms for an easily-made side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h15m
Yield 25
Number Of Ingredients 6
Steps:
- Mix butter and beef base in 3 1/2- to 4-quart slow cooker. Add remaining ingredients; stir gently to coat mushrooms.
- Cover and cook on high heat setting about 2 hours or until hot. Gently stir.
- Serve with slotted spoon. Appetizers will hold on high heat setting up to 2 hours.
Nutrition Facts : Calories 50, Carbohydrate 2 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 3 Mushrooms, Sodium 75 mg
WARM MUSHROOM SALAD WITH SHALLOTS AND SHERRY VINEGAR
Yield serves 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F.
- Rub the garlic firmly on both sides of each slice of bread and then break the bread apart into large, rough croutons to make about 25 total. Lay them on a small baking sheet, drizzle with 1 tablespoon of the oil, toss, and toast in the oven for about 5 minutes, until golden brown but still slightly chewy in the middle. Set aside.
- Have ready two large, heavy baking sheets. In a medium bowl, toss the shiitakes with 1 tablespoon of the oil, a big pinch of salt, and a grind or two of pepper. Spread them in one layer over half of one of the baking sheets. Repeat the procedure in the same bowl with the oyster mushrooms, arranging them next to the shiitakes, and then the buttons, putting them on the second baking sheet. Season and toss the shallots with the 2 teaspoons oil and salt and pepper, and arrange them alongside the button mushrooms. Roast for about 10 minutes, rotating the pans once during cooking, until the mushrooms are tender and the edges are golden brown. The buttons and shallots will probably take a few minutes longer than the rest.
- While the mushrooms and shallots are cooking, toss the frisée, parsley, and chives in a large serving bowl with the sherry vinegar, lemon juice, the remaining 1 tablespoon olive oil, and salt and pepper to taste. When all the mushrooms and the shallots are done, add to the salad along with the croutons.
SHERRY AND GARLIC MUSHROOMS
Aromatic with a touch of sweet and spicy!
Provided by lanapolitana
Time 20m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat the oil in a large skillet over medium-high heat. Be sure the mushrooms are completely dry. Add the mushrooms and saute undisturbed (do not stir) until the liquid released by the mushrooms evaporates and they turn golden brown, about 5- 8 minutes. Stir and continue to saute until most sides are browned, about 4-5 more minutes.
- Reduce the heat to medium and add the minced garlic to the pan. Cook about 30-45 seconds.
- Add the sherry, stir and saute about a minute.
- Add the lemon zest and juice, red pepper flakes, salt, pepper and stir about 30-45 seconds. Remove the pan from the heat and top with fresh parsley. Taste and season if needed. Serve warm.
SHERRY MARINATED MUSHROOMS
A delicious recipe from the Vegetarian Grill by Andrea Chesman. No need to be vegetarian to enjoy these wonderful grilled mushrooms. They may be served as an appetizer, side dish, added to an omelet or quiche, with buttered pasta or even on toast. Cooking time does not include 1 hour marinating time.
Provided by Dreamer in Ontario
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine everything except the mushrooms in a large bowl.
- Add mushrooms and toss to coat.
- Cover and marinate at room temperature until most of the marinade has been absorbed (about 1 hour).
- Prepare a medium-hot fire in grill with a lightly oiled vegetable grill rack in place.
- Grill mushrooms, tossing frequently, until well browned, tender and still juicy (about 10 minutes).
- Place mushrooms in a bowl and season with more salt and pepper to taste.
- Serve immediately.
- Variation:.
- After marinating, thread mushrooms onto bamboo skewers that have been soaked in water for a minimum of 30 minutes and grill.
- Makes a great appetizer.
Nutrition Facts : Calories 213, Fat 10.7, SaturatedFat 1.5, Sodium 14.1, Carbohydrate 9, Fiber 1.9, Sugar 3.6, Protein 5.5
MUSHROOMS AND ASPARAGUS WITH SHERRY VINAIGRETTE
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Yield Serves 8
Number Of Ingredients 9
Steps:
- In a large skillet, heat 2 teaspoons oil over medium-high and cook one-third the mushrooms, stirring occasionally, until golden brown, about 4 minutes. Season with salt and pepper and transfer to a large bowl. Repeat with more oil and remaining mushrooms. Add 2 teaspoons oil to skillet and cook asparagus, stirring occasionally, until crisp-tender, about 4 minutes. Season with salt and pepper and add to mushrooms. Add 1 teaspoon oil to skillet and cook shallot until translucent, 3 minutes. Add vinegar and mustard and stir to combine. Add broth and cook, scraping up any browned bits with a wooden spoon, until slightly thickened, about 1 minute. Stir in honey, then pour over vegetables. Toss to combine and transfer to a serving dish. Serve warm or at room temperature (toss before serving).
Nutrition Facts : Calories 101 g, Fat 5 g, Fiber 2 g, Protein 4 g
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MUSHROOMS WITH GARLIC, SHERRY VINEGAR RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 30 minsCategory Breakfast/Brunch
- Preheat oven to 240C. Heat olive oil in a large, heavy, ovenproof frypan. When oil is hot, add mushrooms, skin-side down, and cook without turning for 5 minutes so caps are well browned. Season with salt.
- Cut butter into small pieces and add to frying pan with thyme and garlic. Toss mushrooms around the pan, coating them in butter.
- Put pan in the oven and roast mushrooms for 4 minutes. Remove from oven, toss mushrooms and return to the oven for another 4 minutes. Return to stovetop and cook briefly over high heat. This process of roasting and frying ensures the butter, herbs and garlic cook into the mushrooms, enriching the flavour.
- Add sherry vinegar, season and cook for a minute to reduce. When ready to eat, tilt frying pan to drain liquid to one side, to avoid serving mushrooms with too much oil. They go well with any grilled red meat, or with a quiche and salad.
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- Preheat the oven to 350°. In a pie plate, toast the walnuts for 10 minutes, or until well browned. Let cool, then coarsely chop.
- Increase the oven temperature to 425°. In a bowl, toss the shiitake with 1/4 cup of the oil and season with salt and pepper. Spread the shiitake on the baking sheet and roast for about 25 minutes, or until tender and browned around the edges.
- In a small bowl, cover the shallot with the sherry vinegar and let stand for 10 minutes. Add the thyme and whisk in 1/2 cup of the oil. Season with salt and pepper.
- Heat 1 cup of the chicken stock in a microwave oven. Add the porcini and let stand for 10 minutes. Remove the porcini and coarsely chop; pour the soaking liquid into a bowl, stopping before you reach the grit.
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