Xampinyons En Salsa Mushrooms In Sauce Recipes

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XAMPINYONS EN SALSA - MUSHROOMS IN SAUCE



Xampinyons En Salsa - Mushrooms in Sauce image

Make and share this Xampinyons En Salsa - Mushrooms in Sauce recipe from Food.com.

Provided by ThatSouthernBelle

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 small onion, chopped
1 garlic clove, chopped
1 tablespoon tomato puree
1/4 cup amontillado sherry wine
1/4 cup water
2 cloves
3 cups white mushrooms, trimmed
salt
black pepper
fresh parsley, chopped, to garnish

Steps:

  • Heat the oil in a pan. Add the onion and garlic and cook until soft. Stir in the tomato purée, sherry, water and the cloves and season with salt and black pepper. Bring to the boil, cover and simmer gently for 45 minutes, adding more water if it becomes too dry.
  • Add the mushrooms to the pan, then cover and allow to simmer for about 5 minutes. Remove from the heat and allow to cool,still covered. Chill in the refrigerator overnight. Serve the mushrooms cold, sprinkled with the chopped fresh parsley.

Nutrition Facts : Calories 143.3, Fat 7, SaturatedFat 1, Sodium 8.5, Carbohydrate 6.1, Fiber 0.9, Sugar 2.4, Protein 1.9

CHAMPINONES AL AJILLO (GARLIC FRIED MUSHROOMS)



Champinones Al Ajillo (Garlic Fried Mushrooms) image

Make and share this Champinones Al Ajillo (Garlic Fried Mushrooms) recipe from Food.com.

Provided by PanNan

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

5 tablespoons olive oil
2 tablespoons minced garlic
1 lb assorted fresh mushrooms, cleaned and halved (or sliced 1/4-inch thick, if large)
1/4 cup dry white wine (or dry sherry)
1/4 cup fresh parsley (preferably the flat leaf Italian style)
salt and pepper

Steps:

  • Warm the oil in a large saute pan over medium heat. Add the garlic and saute about 2 minutes. Do not let it burn.
  • Increase the heat to high, and add the mushrooms. Saute until tender for about 5 minutes, stirring occasionally. The time may need to be adjusted according to the type of mushroom used.
  • Add the wine (or sherry) and continue to cook until the liquid is absorbed.
  • Add the parsley, salt and pepper, and stir to combine.
  • Serve while hot.

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