Sherrymarinatedmushrooms Recipes
SHERRY MARINATED MUSHROOMS
A delicious recipe from the Vegetarian Grill by Andrea Chesman. No need to be vegetarian to enjoy these wonderful grilled mushrooms. They may be served as an appetizer, side dish, added to an omelet or quiche, with buttered pasta or even on toast. Cooking time does not include 1 hour marinating time.
Provided by Dreamer in Ontario
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine everything except the mushrooms in a large bowl.
- Add mushrooms and toss to coat.
- Cover and marinate at room temperature until most of the marinade has been absorbed (about 1 hour).
- Prepare a medium-hot fire in grill with a lightly oiled vegetable grill rack in place.
- Grill mushrooms, tossing frequently, until well browned, tender and still juicy (about 10 minutes).
- Place mushrooms in a bowl and season with more salt and pepper to taste.
- Serve immediately.
- Variation:.
- After marinating, thread mushrooms onto bamboo skewers that have been soaked in water for a minimum of 30 minutes and grill.
- Makes a great appetizer.
Nutrition Facts : Calories 213, Fat 10.7, SaturatedFat 1.5, Sodium 14.1, Carbohydrate 9, Fiber 1.9, Sugar 3.6, Protein 5.5
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 MUSHROOMS
A simple and delicious appy. I made these last Christmas Eve when I had a house full of people and everyone loved them. You might want to double for a large crowd. I found this in a cookbook at Mother's, but I can't remember which one. :(
Provided by Texas Tornado
Categories Vegetable
Time 2h10m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Mix butter and beef base in a crockpot.
- Add remaining ingredients and stir gently to coat mushrooms.
- Cover and cook on high for about 2 hours.
- Stir before serving.
- Can be kept warm for several hours on low or keep warm setting.
Nutrition Facts : Calories 132.7, Fat 11.9, SaturatedFat 7.3, Cholesterol 30.5, Sodium 111.6, Carbohydrate 4.2, Fiber 1.2, Sugar 2.3, Protein 3.7
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SHERRY MUSHROOMS RECIPE - COOKING ON THE WEEKENDS
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- Add the the mushrooms in batches, 4 cups at a time, and cook until they have shrunk quite a bit, and are golden brown, stirring from time to time. Remove the mushrooms and add them to a bowl. This should take about 10 minutes per batch. Using some of the oil each time, repeat the process until all of the mushrooms have been sautéed. Add all of the mushrooms back to the pan.
- Reduce the heat to low and deglaze the pan with the sherry. Return the heat to high and use a wooden spatula with a flat edge to loosen any mushrooms bits from the bottom of the pan. Mix and sauté until the sherry has evaporated just about completely.
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