EASY SHERRY MUSHROOMS
I love this recipe because it is so simple and easy to make. Changing the herbs or leaving them out makes this dish completely different each time.
Provided by kestrel
Categories Vegetable
Time 15m
Yield 1 cup, 2 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 113.5, Fat 3.3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 29.7, Carbohydrate 9.2, Fiber 1.2, Sugar 4.9, Protein 3.6
SHERRIED MUSHROOMS
Make and share this Sherried Mushrooms recipe from Food.com.
Provided by Derf2440
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Coat a large nonstick frypan with cooking spray, place over medium high heat until hot.
- Add green onions, saute until tender.
- Stir in mushrooms and remaining ingredients, cover and cook over low heat 10 minutes or until mushrooms are tender.
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.
SHERRIED MUSHROOM EMPAñADAS
Categories Herb Mushroom Onion Appetizer Bake Bell Pepper Sherry Prosciutto Gourmet
Yield Serves 8 to 10 as part of a tapas buffet
Number Of Ingredients 11
Steps:
- In a 12-inch heavy skillet cook onions in butter over moderately low heat, stirring occasionally, until softened. Stir in mushrooms and bell peppers and cook over moderate heat, stirring occasionally, until liquid mushrooms give off is evaporated and mixture begins to brown. Add ham and Sherry and cook, stirring, until liquid is evaporated.
- In a bowl stir together mushroom mixture, parsley, bread crumbs, and salt and pepper to taste and cool, uncovered.
- Preheat oven to 400°F.
- On a lightly floured surface roll out 1 pastry sheet into a 14- by 10-inch rectangle. Halve rectangle lengthwise with a long sharp knife and spread about half of mushroom filling on 1 half, leaving a 1-inch border all around. Brush edges of mushroom-topped pastry with some egg wash and put remaining pastry half on top of filling. Crimp edges of dough together with fork tines and cut several slits in empanada with a small sharp knife. Carefully transfer empanada with 2 spatulas to a large baking sheet, leaving room for second empanada, and brush with some remaining egg wash. Make another empanada in same manner with remaining pastry sheet, filling, and egg wash.
- Put empanadas in middle of oven and reduce temperature to 375°F. Bake empanadas until golden, about 35 minutes. Empanadas may be made 1 day ahead, cooled completely on a rack, and chilled, wrapped in foil. Reheat empanadas, uncovered, on a baking sheet in a preheated 375°F. oven until hot, about 6 minutes. With a serrated knife cut empanadas into 3/4-inch slices.
SHERRIED MUSHROOM SOUP
Steps:
- In a saucepan melt butter with oil over moderate heat until foam subsides and sauté shallots and mushrooms over moderately high heat, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown. Add Sherry and boil until evaporated. Stir in broth and simmer 15 minutes, or until mixture is reduced to about 2 1/2 cups. Stir in chives or scallion greens and season soup with salt and pepper.
SHERRIED MUSHROOM BAKED POTATOES
Each week my husband and I have steak with a potato variation, like these tangy baked spuds. How can you go wrong with mushrooms and sherry? -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Place in a foil-lined 15x10x1-in. baking pan; bake 1 hour or until tender., Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, onion and garlic; cook and stir until tender. Stir in sherry. Bring to a boil. Reduce heat; simmer, uncovered, 14-16 minutes or until liquid is almost evaporated., When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells., In a large bowl, mash pulp with milk, sour cream and chives. Stir in mushroom mixture. Spoon into potato shells. Return to baking pan. Bake 25-30 minutes or until heated through.
Nutrition Facts : Calories 248 calories, Fat 9g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 63mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.
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- Toss the mushrooms with the lemon juice. In a large skillet, melt 3 tablespoons of the butter. Add the mushrooms and season with salt. Cover and cook over moderate heat until the mushrooms release their liquid, about 4 minutes. Carefully pour the liquid into a small bowl; you should have about 1/2 cup.
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