GARLIC-SHERRY MUSHROOMS
Garlic-Sherry Mushrooms
Provided by The Rachael Ray Staff
Number Of Ingredients 9
Steps:
- Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
- Add the mushrooms and garlic to the pan, and cook, stirring occasionally, until deep golden brown, 6-8 minutes
- Add the sherry to the pan and cook until reduced, about 1 minute
- Add the butter, parsley, some salt and pepper to the pan, and stir to melt the butter and combine
- Serve warm alongside Crispy Potato and Ham-Wrapped Cod
PORK CHOPS IN SHERRY-MUSHROOM GRAVY
Comfort food at its best! Quick, easy, and delicious pork chops that are perfect for a weeknight supper.
Provided by Yoly
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a frying pan over medium-high heat. Season pork chops with salt and pepper and coat in flour. Brown pork chops on both sides, 3 to 5 minutes, and transfer to a baking dish.
- Melt butter in the same frying pan and cook mushrooms until tender, scraping the bottom of the pan, 5 to 7 minutes. Season with salt and pepper. Add mushroom soup and sherry; stir gravy until well incorporated.
- Pour gravy over pork chops in the baking dish. Cover with aluminum foil.
- Bake in the preheated oven until chops are no longer pink in the center and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 35 minutes. Remove aluminum foil, stir gravy, and top pork chops with mozzarella cheese.
- Return to the hot oven and bake until cheese is melted, 3 to 5 minutes more.
Nutrition Facts : Calories 660 calories, Carbohydrate 18.3 g, Cholesterol 175.4 mg, Fat 34 g, Fiber 0.8 g, Protein 65.1 g, SaturatedFat 12.2 g, Sodium 1018.1 mg, Sugar 2.5 g
VENISON WITH SHERRY-MUSHROOM SAUCE
I came up with this recipe after my father-in-law gave us a bunch of deer meat. It covers the gamey flavor, so if you aren't into gaminess this recipe is perfect for you. Plus, it's fancy enough to serve to guests.
Provided by Karen D.
Categories Meat and Poultry Recipes Game Meats Venison
Time 57m
Yield 3
Number Of Ingredients 11
Steps:
- Combine 1/2 cup flour, sage, salt, and pepper in a resealable bag, set aside. Melt 1 tablespoon of butter in a large pan over medium heat. Stir in onion and cook until almost soft. Add mushrooms, and continue cooking until soft. Remove from pan.
- Turn heat to medium-high and melt 2 tablespoons of butter in pan. Toss the venison steaks in the seasoned flour and shake off the excess. Sear venison in butter for 6 to 7 minutes per side and remove.
- Reduce heat to medium-low, and melt the remaining tablespoon of butter. Whisk in 1 tablespoon of flour, followed by the sherry and water. Return the vegetables and meat to the pan. Increase heat, and simmer for 15 minutes.
Nutrition Facts : Calories 495.8 calories, Carbohydrate 34.2 g, Cholesterol 169.5 mg, Fat 19.8 g, Fiber 2.2 g, Protein 39.4 g, SaturatedFat 11.4 g, Sodium 926.2 mg, Sugar 3.5 g
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
SHERRY CREAMED MUSHROOMS
Make and share this Sherry Creamed Mushrooms recipe from Food.com.
Provided by JackieOhNo
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
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.
LAMB STEW WITH SHERRY AND MUSHROOMS
Steps:
- In a large pot over medium-high heat, add the olive oil and bacon. When the bacon begins to lightly brown, remove it from the pot with a slotted spoon and set aside. Add the lamb and let the meat brown on all sides, about 3 minutes per side. Remove the meat with a slotted spoon and set aside. Chop the bacon into 1/4-inch pieces.
- Add the mushrooms, carrots, garlic, onions and bacon to the pot and stir. Mix in the flour. Add the beef stock, sherry, bay leaves and lamb. Add salt and pepper and cover the pot but leave a vent for the steam to escape. Bring the mixture to a simmer and simmer until the meat is tender and falling apart, about 2 hours.
- Slowly stir in the heavy cream, parsley, tarragon and peas. Serve the stew in shallow bowls over buttered egg noodles.
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 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
SHERRY MUSHROOMS WITH CREAMY POLENTA AND GREMOLATA RECIPE BY TASTY
Here's what you need: water, kosher salt, polenta, milk, grated parmesan cheese, unsalted butter, pepper, olive oil, medium shallots, kosher salt, fresh thyme, mixed mushroom, dry sherry, vegetable stock, pepper, garlic, fresh parsley, lemon zest, kosher salt
Provided by Isabel Castillo
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
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!
Nutrition Facts : Calories 338 calories, Carbohydrate 28 grams, Fat 18 grams, Fiber 3 grams, Protein 11 grams, Sugar 9 grams
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