Orange Sherry Mushroom Caps Recipes

MARINATED MUSHROOM CAPS

Marinated Mushroom Caps image

Provided by Food Network

Time P2DT20m

Yield 30 bites

Number Of Ingredients 8

Ingredients

1 pound small white mushroom caps
1 cup olive oil
1/2 cup freshly squeezed lemon juice
4 shallots, peeled and minced
1 teaspoon cracked black peppercorns
1 bay leaf
1 1/2 teaspoons salt
Chopped parsley for garnish

Steps:

Clean mushrooms by wiping with a damp towel. Trim off stem flush at base of cap and reserve for another use.
Combine remaining ingredients in a large bowl. Add mushrooms and toss to evenly coat. Transfer to a container and press mushrooms down until liquid rises to the top. Cover tightly and refrigerate for 2 to 5 days. To serve place on a platter with toothpicks, sprinkle with chopped parsley.

BEEF TIPS WITH MUSHROOM, SHERRY, GARLIC AND BUTTER-ALMOND-CITRUS

Beef Tips With Mushroom, Sherry, Garlic and Butter-Almond-Citrus image

Make and share this Beef Tips With Mushroom, Sherry, Garlic and Butter-Almond-Citrus recipe from Food.com.

Provided by Iron Woman

Categories < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons butter
1/2 cup sliced almonds
2 cups white rice
1 orange, zest of
1 lemon, zest of
1 quart chicken stock
6 tablespoons extra virgin olive oil, divided
2 lbs beef tenderloin or 2 lbs sirloin tip steaks, bite size pieces
salt & freshly ground black pepper
1 1/2 lbs mushroom caps (cremini or white, clean and halved)
6 garlic cloves, finely chopped
1/2 cup dry spanish sherry wine
1 cup beef stock

Steps:

Heat a sauce pot over medium heat, add butter to the pot and melt. Add almonds and toast 3 to 4 minutes. Add rice and the zest of an orange and a lemon then turn the rice to coat, cook 1 minute. Add stock and bring to boil, reduce to simmer, cover and cook 17 to 18 minutes.
While rice cooks, heat a large skillet over medium-high heat with 3 tablespoons olive oil, 3 turns of the pan. Pat meat dry. When oil ripples and begins to smoke, add the beef and brown 3 minutes on each side. Remove when evenly deep brown and reserve on plate.
Add remaining olive oil to skillet, 3 turns, heat until oil ripples then add mushrooms and brown 7 to 8 minutes. Add garlic after 5 to 6 minutes. Season mushrooms with salt and pepper cook a few minutes more. Add sherry, reduce 1 minute, add beef stock and beef tips and their juices to pan. Reduce heat and cook 3 to 4 minutes more. Turn off heat.
Fluff rice with fork and serve with the beef and mushrooms.

Nutrition Facts : Calories 728, Fat 38.5, SaturatedFat 12.3, Cholesterol 107.6, Sodium 377, Carbohydrate 48.8, Fiber 2.9, Sugar 4.4, Protein 32.8

PORTOBELLO MUSHROOM CAPS AND VEGGIES

Portobello Mushroom Caps and Veggies image

Vegetarian steak! Delicious and fills ya up. Wonderful for company, too! Serve with rice and soy sauce.

Provided by GEORGIANA HOFFMAN

Categories Vegetarian Recipes

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
1 tablespoon garlic, peeled and minced
1 onion, cut into strips
1 green bell pepper, cut into strips
¼ teaspoon salt
4 large portobello mushroom caps

Steps:

Heat olive oil in a medium skillet over medium heat. Stir in the garlic, onion, and green bell pepper. Season with salt. Cook about 5 minutes, until vegetables are tender.
Reduce skillet heat to low. Place mushroom caps in the skillet, cover, and cook about 5 minutes per side, until tender.

Nutrition Facts : Calories 79 calories, Carbohydrate 10.3 g, Fat 3.7 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 154.5 mg, Sugar 3.9 g

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