Best Sherried Mushrooms Recipes

SHERRIED GREEN BEANS WITH PORTOBELLO MUSHROOMS

Steps:

• Simmer green beans in a skillet in salted boiling water, 5 minutes.
• Drain and set aside.
• Return skillet to medium heat.
• Add oil and 1 tablespoon of butter to pan.
• Add onions and sauté 2-3 minutes.
• Add garlic and mushrooms, season with salt and pepper.
• Sauté for 3-5 minutes.
• Return green beans to pan.
• Heat through while adding sherry and Worcestershire sauce.
• Reduce sherry for 3-4 minutes then add final tablespoon of butter.
• Transfer vegetables to a serving plate.

SHERRIED CHICKEN WINGS WITH MUSHROOMS AND PEAS

Steps:

• Cut off the wing tips, reserving them for another use such as stock if desired, and halve the wings at the joint. In a shallow bowl dredge the wings in the flour, shaking off the excess. In a heavy skillet large enough to hold the wings in one layer without crowding heat the oil and the butter over moderately high heat until the fat is hot but not smoking and in it brown the wings. With a slotted spoon transfer the wings to a plate. In the fat remaining in the skillet cook the onion and the garlic over moderate heat, stirring, until the onion is softened. Add the mushrooms and the thyme and cook the mixture, stirring, until the mushrooms are tender. Add the Sherry and boil the mixture until the liquid is reduced by half. Add the broth, the juice, and salt and pepper to taste, return the wings to the skillet, and simmer the mixture, covered partially, for 20 minutes. Stir in the peas and simmer the mixture, covered, for 5 minutes, or until the peas are tender. Serve the wings and the sauce with the noodles.

SHERRIED MUSHROOMS

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.

SUGAR SNAP PEAS AND OYSTER MUSHROOMS IN SHERRIED CREAM

Steps:

• 1 In a very large skillet, heat 2 tablespoons of the oil until shimmering. Add the mushrooms and a generous pinch of salt. Cook over moderately high heat, stirring occasionally, until the mushrooms are browned and crisp, about 7 minutes. Add the shallot and the remaining 2 tablespoons of oil and cook until the shallot is softened, about 
2 minutes. Add the snap peas to the skillet and cook, stirring, for 1 minute. Add the sherry to the skillet and simmer until reduced by half, about 3 minutes. Add the cream and simmer until the mushrooms and snap peas are coated in a light sauce, about 3 minutes. Stir in the lemon juice and season with salt. Transfer to 
a platter, garnish with finely grated lemon zest and serve.

STEAK WITH SHERRIED MUSHROOMS

Steps:

• Coat a large frying pan with oil. Set over medium-high heat. When hot, add steaks. For medium-rare,cook until well browned and meat gives slight resistance when pressed, 2 to 3 minutes per side.Remove to plates.
• Reduce heat to medium. Add garlic butter to pan. When melted,add mushrooms. sprinkle with salt and pepper. Stir often until edges turn brown,3 to 4 minutes. Add chicken broth and sherry. Scrape bottom of pan to stir up any brown bits. Boil,stirring occasionally to develop flavour,2minutes. Spoon over steaks. Sprinkle with green onion.

SHERRIED MUSHROOMS AND CHICKEN CREPES

Steps:

• melt butter and saute mushrooms and onions 5 min. Blend in flour to form a roux, cook 2 min over low heat. Add milk, bullion, salt, and pepper. Cook and stir over low heat until thick. Stir in cream and sherry. Remove one cup sauce and keep warm. Spread a couple of tablespoons into each crepe, add chicken and parsley, roll crepes and place in casserole dish. Spread remaining sauce on top. Bake at 350 until hot, about 20 minutes.

SHERRIED GREEN BEANS AND MUSHROOMS

Steps:

• 1. Steam haricots verts 5 minutes or until crisp-tender; remove from heat. 2. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add shallots to pan; saute 3 minutes, stirring occasionally. Add mushrooms; saute 5 minutes or until liquid evaporates. Stir in sherry; bring to a boil. Cook until liquid almost evaporates (about 2 minutes). Add remaining 1 tablespoon butter and haricots verts; cook 30 seconds or until thoroughly heated, tossing to coat. Remove from heat. Add parsley, thyme, salt, and pepper; toss to combine.

SHERRIED MUSHROOMS

Steps:

• Clean mushrooms and cut in half (or quarters if large). Heat oil in a large skillet or Dutch oven over medium-high heat. Add mushrooms and cook, stirring, for 10 minutes. Stir in sherry and garlic and continue cooking, stirring occasionally, until most of the juices have evaporated, 10 to 14 minutes. Stir in lemon juice and season with salt and pepper. Stir in parsley just before serving. Tips & Notes Make Ahead Tip: Cover and refrigerate for up to 1 day. Bring to room temperature before serving. Tip: Cream sherry is a fortified wine used to flavor sauces. Find it near other fortified wines in your wine or liquor store. Opened bottles will keep in a cool, dry place for months.

STEAK WITH SHERRIED MUSHROOMS

Steps:

• 1. Coat a large frying pan with oil. Set over medium-high heat. When hot, add steaks. For medium-rare, cook until well browned and meat gives slight resistance when pressed, 2 to 3 minutes per side. Remove to plates.
• 2. Reduce heat to medium. Add garlic butter to pan. When melted, add mushrooms. Sprinkle with salt and pepper. Stir often until edges turn brown, 3 to 4 minutes. Add chicken broth and sherry. Scrape bottom of pan to stir up any brown bits. Boil, stirring occasionally to develop flavor, 2 minutes. Spoon over steaks. Sprinkle with onion.