Roasted Mushrooms With Sherry Recipes

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

SHERRY BUTTERED MUSHROOMS

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.

SAUTEED MUSHROOMS WITH SHERRY AND GARLIC

Steps:

• If mushrooms are greater than one inch in diameter, cut into quarters.
• Heat 12 inch skillet over medium heat.
• Add 1 T olive oil. When the oil is hot enough to sizzle a piece of mushroom, add half the mushrooms and half the thyme. Raise the heat to medium-high and saute, stirring only occasionally, until the mushrooms are golden brown. If you stir them too often or crowd them in the pan, you'll prevent the mushrooms from carmelizing.
• Season with salt and pepper.
• Transfer the mushrooms to a bowl, and repeat with the remaining mushrooms. Add the garlic, and saute 1 minute, stirring. Return the reserved mushroom, with any accumulated juices, to the pan.
• Add the sherry and parsley, and boil until the liquid is reduced to a glaze, another minute or so.
• Add the butter, and gently swirl the pan as the butter melts and emulsifies with the sauce. Taste and adjust the seasonings with salt and pepper.
• Enjoy!

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.

SHERRY AND GARLIC MUSHROOMS

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.

ROASTED MUSHROOMS WITH SHERRY

Steps:

• Preheat the oven to 325° F. Remove the stems from the shiitakes (and reserve for stock-making or the compost pile or discard). Trim off the very bottom end of the cremini stems and discard. Quarter the mushrooms.
• In a 9- by 13-inch baking dish, combine the mushrooms, thyme sprigs, shallots, garlic, sherry, and olive oil. Season with a big pinch of salt and pepper to taste. Toss to distribute everything evenly, then spread in a an even layer. Cover pan with foil, transfer pan to the oven, and cook for 30 minutes.
• Bring the juices to a gentle simmer. Let the juices reduce slowly while the mushrooms finish cooking-they don't need to reduce by half or any particular amount, but the flavors will concentrate as it simmers/reduces. When the mushroom are nearly done, add the tablespoon of butter to the juices. When it has incorporated into the juices, taste them. Adjust seasoning as needed with more salt or butter to taste.