Sherry Creamed Mushrooms Recipes

CREAMY MUSHROOM AND SHERRY SAUCE

Steps:

• Melt the butter in hot pan and gently fry the garlic for one minute.
• Add the mushrooms to the garlic and fry them for a few minutes until lightly browned.
• Pour the sherry in and cook until reduced to a glaze which will take about 3 minutes.
• Stir in the cream and let the sauce cook for 1 minute.
• Meanwhile, mix the corn flour with 5ml (1 tsp) of cold water in a cup.
• Reduce the heat and slowly add the slurry to the sauce and stir vigorously to avoid any clotting.
• After the sauce has thickened, serve immediately.

SHRIMP IN SHERRY CREAM SAUCE

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Combine onions and butter in a 2 quart, microwave safe, casserole dish. Microwave, uncovered, on HIGH for 20 seconds or until butter melts.
• Combine flour, pepper, milk and sherry in a medium mixing bowl; add mushrooms and onion mixture, stir until smooth.
• Arrange shrimp around outer edges of the casserole dish. Spoon mushroom mixture into center of casserole. Cover with heavy-duty plastic wrap and microwave at HIGH 5 minutes or until mixture is thickened and shrimp are pink. Stir shrimp and mushroom mixture together. Spoon the mixture over rice. Sprinkle with parsley.

CHICKEN AND MUSHROOMS IN SHERRY-CREAM SAUCE

Steps:

• Pat chicken dry and toss with flour and season to taste.
• In a large skillet, heat 1 tblsp of oil over high heat until hot but not smoking; brown chicken and transfer to a bowl.
• Heat remaining tblsp of oil until hot but not smoking and saute onions, garlic and mushrooms, stirring, for 2-3 minutes, or until golden.
• Add Sherry and lemon juice and deglaze skillet, stirring and scraping up brown bits.
• Stir in chicken, cream and broth. Taste and adjust seasoning.
• Bring to a boil and boil until thickened.
• Arrange noodles on a platter, spoon chicken and sauce over and sprinkle with parsley.

SHERRY CHICKEN AND MUSHROOMS

Steps:

• Season chicken with salt, pepper, and garlic powder.
• Heat butter in a skillet over medium heat; cook chicken in the melted butter until no longer pink in the center and juices run clear, 3 to 4 minutes per side. Remove chicken from skillet.
• Cook and stir onion and mushrooms in the same skillet; add olive oil. Cook until onion and mushrooms are slightly tender, 5 to 10 minutes. Pour sherry and chicken broth into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, about 2 minutes.
• Return chicken to the skillet, cover, and simmer chicken and onion mixture until liquid is slightly reduced, about 15 minutes. Spoon onion and mushrooms atop each chicken breast and top each with a slice of provolone cheese. Remove skillet from heat; cover skillet until cheese melts, about 5 minutes.

SHERRY CREAMED MUSHROOMS

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.

SHERRY CREAM MUSHROOMS

Steps:

• Melt butter in large pan & saute shallots until they begin to soften. Add mushrooms, sprinkling with salt & pepper. Saute until almost tender. Add sherry, stir until evaporated. Add 1 C cream and cook until sauce thickens & reduces. Season with salt & pepper as needed. Serve over toasted baguette slices & garnish with parsley.

SHERRY MUSHROOMS WITH CREAMY POLENTA AND GREMOLATA RECIPE BY TASTY

Steps:

• Make the polenta: Bring salted water to boil in a medium pot over medium-high heat. Pour in the polenta and stir for 2 minutes. Reduce the heat to low, cover, and simmer for 30 minutes, stirring every 10 minutes to make sure the polenta isn't sticking or burning.
• Right before serving, stir the milk, Parmesan, and butter into the polenta. Season with salt and pepper to taste.
• Meanwhile, make the mushrooms: Heat a drizzle of olive oil in a large skillet over medium heat. Add the shallots and sweat until softened and slightly translucent, about 2 minutes.
• Season with salt, then add the thyme leaves and mushrooms. Cook until the mushrooms are caramelized and softened, about 5 minutes.
• Pour in the sherry to deglaze the pan and stir to loosen any browned bits from the bottom. Cook off the alcohol, about 1 minute. Add the vegetable stock and season with salt and pepper. Bring to a boil, then let the liquid reduce for about 10 minutes. Remove from the heat.
• Make the gremolata: In a small bowl, combine the garlic, parsley, and lemon zest. Season with salt to taste.
• Divide the hot polenta between serving bowls and top with the mushrooms and gremolata.
• Nutrition, all included Calories: 413 Total fat: 22 grams Sodium: 1351 mg Total carbs: 42 grams Dietary fiber: 6 grams Sugars: 6 grams Protein: 15 grams
• Enjoy!

CREAMED CHICKEN WITH MUSHROOMS, PEARL ONIONS & SHERRY

Steps:

• Melt the butter in a large saucepan, add pearl onions and swirl them around for a few minutes to season the butter. Remove the onions from the butter and set aside.
• Blend in the flour. Cook for 2 minutes to remove the raw flour taste, whisking continually, careful not to overly brown the roux.
• Add the chicken broth and cream and stir until thickened and smooth.
• Add the chicken and mushrooms and pearl onions and cook for 1 minute, or until mixture begins to bubble.
• Season to taste and then stir in the sherry.
• Simmer on lowest heat setting for 15 -20 minutes, stirring occasionally. Careful not to burn.
• Serve over toast points, puff pastry patty shells or rice.
• NOTE: Now you can get fancier than this but because this sauce is plenty rich, I used plain toast to make toast points. Toast several slices of a hearty white bread. Remove the crusts, and slice on a diagonal getting 2-4 triangles per slice.
• Serve with a side of peas.