MUSHROOMS WITH GARLIC AND SHERRY
A classic Spanish tapas, these mushrooms with garlic and sherry are an impressive gluten-free appetizer.
Provided by Mark Bittman
Categories Appetizers
Time 35m
Number Of Ingredients 10
Steps:
- In a large skillet over medium-high heat, melt the butter. Add the garlic and mushrooms and cook until the mushrooms have given up their liquid and are beginning to brown, 5 to 10 minutes.
- Add the lemon juice, sherry, stock, and chile and bring to a boil. Reduce the heat to medium-low and let the mixture simmer, uncovered, for about 10 minutes, or until the liquid is quite syrupy and nearly evaporated.
- Season with salt and pepper, garnish with parsley, and serve with crusty bread, if desired, for sopping up the juices.
Nutrition Facts : ServingSize 1 portion, Calories 96 kcal, Carbohydrate 6 g, Protein 5 g, Fat 6 g, SaturatedFat 4 g, TransFat 0.2 g, Cholesterol 15 mg, Sodium 109 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2.4 g
SAUTEED MUSHROOMS IN GARLIC
Delicious sauteed garlic mushrooms in red wine. This is great with barbecued steaks.
Provided by AMANDA C
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Heat the butter in a skillet over medium heat. Add the mushrooms and garlic; cook and stir until the mushrooms are a light golden brown, about 10 minutes. Stir in the basil.
- Reduce heat to low, and pour the wine into the skillet. Simmer until most of the wine has evaporated. Serve immediately.
Nutrition Facts : Calories 130.3 calories, Carbohydrate 10.1 g, Cholesterol 7.6 mg, Fat 3.7 g, Fiber 2.4 g, Protein 7.3 g, SaturatedFat 1.9 g, Sodium 34.7 mg, Sugar 4.1 g
MUSHROOMS IN CREAM AND SHERRY HERB CRUST
Provided by Craig Claiborne
Categories side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- To make the herb crust, combine the bread crumbs, Parmesan cheese, Gruy ere cheese, parsley, basil and thyme. Blend and set aside.
- Cut away and discard the stems of all the mushrooms. Cut all the mushroom caps into fairly large bite-size pieces. They will shrink as they cook.
- Heat the butter in a skillet and add the shallots and garlic. Cook, stirring, until wilted.
- Add the mushrooms and cook, stirring, until the mushrooms give up their liquid. Cook until the liquid evaporates. The cooking time should be five to eight minutes. Scrape the mushrooms into a bowl and set aside.
- To the skillet add the Madeira, Sherry, cream, salt and pepper. Cook over moderate heat about 10 minutes or until the sauce is reduced to about one-half cup.
- Meanwhile, preheat the broiler to high.
- Add the mushrooms to the cream sauce and blend. Spoon and scrape the mixture into a heat-proof serving dish. Cover with the herb and crumb mixture.
- Run the dish under the broiler and broil until the crust is nicely browned. Garnish, if desired, with sprigs of fresh parsley or fresh coriander leaves.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 11 grams, Sodium 237 milligrams, Sugar 2 grams, TransFat 0 grams
CHICKEN WITH CHORIZO & OLIVES
"This is a fabulous, potluck-friendly dish. Or just slap these babies on some bread for an awesome sandwich!" - Rachael Ray
Provided by rachael-ray
Number Of Ingredients 1
Steps:
- Step 1Heat a large cast-iron skillet over medium-high.Step 2Cut each chicken breast into 3 pieces, either 3 triangle-shaped pieces or 3 large slices cut on an angle. Season the chicken on both sides with salt and pepper. Add the olive oil to the skillet, about three turns of the pan. Add the chicken, skin-side down, and cook until browned on the bottom, 3 to 4 minutes. Turn the chicken over and cook until browned and cooked through, 2 to 3 minutes more. Transfer to a platter.Step 3Add the chorizo to the skillet and cook, stirring occasionally, until the fat begins to render, 1 to 2 minutes. Using a slotted spoon, transfer the chorizo to the platter with the chicken. Add the onion, olives, piquillo peppers, garlic, bay leaf, orange zest, fennel seeds, paprika, and hot paprika. Cook, tossing often, until the onion softens, 7 to 8 minutes. Add the orange juice and stock. Cook, stirring occasionally to deglaze the pan. Add the chicken and chorizo and cook until heated through, a minute or so more. Transfer to a platter.
3 TASTY TAPAS: SHERRY-GARLIC BEEF, SHERRY-GARLIC MUSHROOMS, GRILLED CHORIZO
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat a grill pan over medium high heat.
- Place parsley and garlic in food processor and chop.
- Heat a large, heavy skillet over high heat.
- Cut chorizo on an angle in 1/2-inch slices. Grill 2 minutes on each side. Transfer to a serving dish.
- To the hot skillet, add about 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add meat and sear the pieces on all sides to caramelize it evenly. Add half of the garlic and parsley mixture to the pan. Turn to coat the meat. Season meat with salt and pepper. Add 1/2 cup sherry and turn the meat in the wine as it deglazes the pan. Transfer to a serving dish and cover with loose foil to keep warm. Return pan to heat.
- Repeat the same process with the mushrooms: add extra-virgin olive oil to the pan, 2 tablespoons or 2 turns of the pan. Add mushrooms, cook 3 or 4 minutes to char edges and soften, add parsley and garlic, then salt and pepper, then sherry. Reduce sherry while scraping up pan drippings and remove to serving dish.
GARLIC MUSHROOMS
These mushrooms are our take on a classic Spanish tapas dish. The sherry and smoked paprika make them extra savory and any leftovers would be great tossed with a pasta or as a topper for scrambled eggs or a sandwich.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add the mushrooms and 1 1/2 teaspoons salt; cook until softened, 6 to 8 minutes. Stir in the remaining 2 tablespoons olive oil, the garlic, chile and paprika and cook over medium heat until the garlic softens, 1 to 2 minutes.
- Add the sherry and lemon juice to the pan; cook until the mushrooms are tender, 2 to 3 minutes. Sprinkle with the parsley.
BEEF TIPS WITH MUSHROOM, SHERRY, GARLIC AND BUTTER-ALMOND-CITRUS RICE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat a sauce pot over medium heat, add butter to the pot and melt. Add almonds and toast 3 to 4 minutes. Add rice and the zest of an orange and a lemon then turn the rice to coat, cook 1 minute. Add stock and bring to boil, reduce to simmer, cover and cook 17 to 18 minutes.
- While rice cooks, heat a large skillet over medium-high heat with 3 tablespoons olive oil, 3 turns of the pan. Pat meat dry. When oil ripples and begins to smoke, add the beef and brown 3 minutes on each side. Remove when evenly deep brown and reserve on plate.
- Add remaining olive oil to skillet, 3 turns, heat until oil ripples then add mushrooms and brown 7 to 8 minutes. Add garlic after 5 to 6 minutes. Season mushrooms with salt and pepper cook a few minutes more. Add sherry, reduce 1 minute, add beef stock and beef tips and their juices to pan. Reduce heat and cook 3 to 4 minutes more. Turn off heat.
- Fluff rice with fork and serve with the beef and mushrooms.
NIF'S SHERRY-SAUTEED MUSHROOMS
What a delicious side dish to have with your grilled steak! I love cooking mushrooms when I am grilling. I can just put them on and pretty much forget about them. They don't really overcook, unless you burn them! Take your time with them if you want to. You can also cook them at a higher heat, but you really have to make sure you don't burn the garlic. Enjoy!
Provided by Nif_H
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the butter and olive oil in a frying pan over low-medium heat. Add shallots. Saute for 3 minutes; add garlic and saute for 2 more minutes.
- Add mushrooms and sherry and stir to coat. Saute for 10 minutes, stirring occasionally. Salt and pepper to taste.
- Sprinkle parsley on mushrooms for garnish.
Nutrition Facts : Calories 108.6, Fat 6.5, SaturatedFat 2.3, Cholesterol 7.6, Sodium 32.6, Carbohydrate 5.2, Fiber 0.7, Sugar 1.4, Protein 2.2
MUSHROOMS IN GARLIC AND SHERRY SAUCE
Make and share this Mushrooms in Garlic and Sherry Sauce recipe from Food.com.
Provided by English_Rose
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large frying pan, heat oil. When it's really hot, add mushrooms and fry for 2 mins, stirring all the time. Add garlic and cook for a few secs.
- Pour in sherry and bubble for a minute, then stir in parsley, season with sea salt and freshly ground black pepper, and serve with bread to mop up the juices.
Nutrition Facts : Calories 116.8, Fat 6.8, SaturatedFat 0.9, Sodium 4.3, Carbohydrate 2.2, Fiber 0.1, Sugar 0.5, Protein 0.1
SAUTEED MUSHROOMS WITH SHERRY AND GARLIC
Make and share this Sauteed Mushrooms With Sherry and Garlic recipe from Food.com.
Provided by Kennasmommy
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- If mushrooms are greater than one inch in diameter, cut into quarters.
- Heat 12 inch skillet over medium heat.
- Add 1 T olive oil. When the oil is hot enough to sizzle a piece of mushroom, add half the mushrooms and half the thyme. Raise the heat to medium-high and saute, stirring only occasionally, until the mushrooms are golden brown. If you stir them too often or crowd them in the pan, you'll prevent the mushrooms from carmelizing.
- Season with salt and pepper.
- Transfer the mushrooms to a bowl, and repeat with the remaining mushrooms. Add the garlic, and saute 1 minute, stirring. Return the reserved mushroom, with any accumulated juices, to the pan.
- Add the sherry and parsley, and boil until the liquid is reduced to a glaze, another minute or so.
- Add the butter, and gently swirl the pan as the butter melts and emulsifies with the sauce. Taste and adjust the seasonings with salt and pepper.
- Enjoy!
Nutrition Facts : Calories 126.3, Fat 10, SaturatedFat 2.8, Cholesterol 7.6, Sodium 32.8, Carbohydrate 5, Fiber 1.2, Sugar 2.4, Protein 3.7
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- Preheat oven to 240C. Heat olive oil in a large, heavy, ovenproof frypan. When oil is hot, add mushrooms, skin-side down, and cook without turning for 5 minutes so caps are well browned. Season with salt.
- Cut butter into small pieces and add to frying pan with thyme and garlic. Toss mushrooms around the pan, coating them in butter.
- Put pan in the oven and roast mushrooms for 4 minutes. Remove from oven, toss mushrooms and return to the oven for another 4 minutes. Return to stovetop and cook briefly over high heat. This process of roasting and frying ensures the butter, herbs and garlic cook into the mushrooms, enriching the flavour.
- Add sherry vinegar, season and cook for a minute to reduce. When ready to eat, tilt frying pan to drain liquid to one side, to avoid serving mushrooms with too much oil. They go well with any grilled red meat, or with a quiche and salad.
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