Mushrooms With Sherry Vinaigrette Food

SAUTEED WILD MUSHROOMS WITH SPINACH

Steps:

• Heat oil in a large skillet over medium heat. Add shallots and garlic and saute 1 minute. Add mushrooms and cook 3 to 5 minutes, until mushrooms are tender. Add sherry and soy sauce and bring to a simmer. Add spinach (add spinach in batches if necessary), and simmer 1 to 2 minutes, until spinach wilts, turning frequently.

MUSHROOM SALAD IN GARLIC AND PARSLEY VINAIGRETTE

Steps:

• Place the mushrooms in a medium glass bowl. Add the vinaigrette and toss gently. Allow to sit at least 10 minutes, until the mushrooms are wilted and impregnated with sauce. Check for seasoning and add additional salt and pepper, if necessary.;
• Place shallot, garlic, parsley, mustard, vinegar, salt and pepper in the bottom of a small mixing bowl. Stir to combine, then whisk in olive oil in a slow, steady stream. Alternately, place all ingredients in a clean 8-ounce jar. Cover and shake vigorously.

SAUTEED MUSHROOMS WITH SHERRY AND GARLIC

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!

MUSHROOMS WITH SHERRY VINAIGRETTE

Steps:

• Toss all ingredients together and let marinate for an hour or two.

GRILLED PORTOBELLO MUSHROOMS STACKED WITH FRESH SPINACH AND SHAVED MANCHEGO CHEESE

Steps:

• Heat grill to high. Brush mushroom caps on both sides with oil and season with salt and pepper. Grill, cap side down, until slightly charred, about 4 to 5 minutes. Turn the mushrooms over and continue grilling until just cooked through, about 3 to 4 minutes longer.
• Stack the ingredients on each of 4 salad plates starting with a mushroom cap, a slice of cheese, some spinach, and a drizzle of Sherry Vinaigrette. Add another mushroom cap, more vinaigrette, spinach, and another slice of cheese. Place a third mushroom cap on top and finish by drizzling with additional vinaigrette and garnishing with chopped chives, if desired.
• 1 small shallot, finely chopped
• 1/4 cup sherry vinegar or balsamic vinegar
• 2 teaspoons Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup olive oil
• Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified.
• 1 small shallot, finely chopped
• 1/4 cup sherry vinegar or balsamic vinegar
• 2 teaspoons Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup olive oil
• Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified.

WARM SALAD OF FRISEE AND BABY SPINACH ,MUSHROOMS, BACON, SWEET SHALLOTS AND CHEWY CROUTONS; SHERRY VINAIGRETTE

Steps:

• Wash the frisee well, trim the root end but leave it attached, and cut the heads in half.
• Remove the rind from the bacon. Cut bacon into thick lardons, slowly render the fat, drain and dry lardons on paper toweling.
• Peel the shallots, slice them into 1/4-inch rings, toss them in the mixture of hot balsamic vinegar and grenadine and reserve.
• Clean and trim the mushrooms. Toss them with olive oil, kosher salt, cracked pepper and fresh thyme then roast them and reserve.
• Cut the ficelle into 16 thick little slices
• To Assemble:
• Warm plates in a low oven.
• Have all components prepped in advance.
• In a separate pan or lightly oiled baking dish lay the seasoned bread for croutons in a single layer. Sprinkle lightly with oil and toast quickly in a 425 degree oven. Place in the warming oven. In a large pan sear seasoned halves of frisee in a scant amount of soy or canola oil. Transfer them to the warm oven. In the same pan add the bacon, shallots, roasted mushrooms and half of the vinaigrette. Heat thoroughly.
• Remove plates and frisee from the warming oven. Spoon hot mushroom mixture across frisee.
• In that same pan again lightly wilt spinach with a splash more vinaigrette and plate it in a separate little >pile next to the mushroom braise.
• Arrange croutons over the salad. Garnish with coarsely chopped herb confetti

STUFFED MARINATED PORTABELLA MUSHROOMS

Steps:

• Make vinaigrette:
• In a very small saucepan boil Sherry until reduced by about half and let cool. In a bowl whisk together Sherry, balsamic vinegar, garlic, shallot, sugar, and salt and pepper to taste and add oils in a stream, whisking until emulsified. Whisk in herbs and reserve 1/4 cup vinaigrette for dressing mesclun. Transfer remaining vinaigrette to a large sealable plastic bag.
• Discard stems from mushrooms. Add mushrooms to bag and seal, pressing out excess air. Put bag in a bowl. Marinate mushrooms, chilled, turning bag once or twice, at least 30 minutes and up to 2 hours.
• Preheat oven to 350°F.
• Make stuffing:
• Finely chop onion and cut prosciutto into julienne strips. In a skillet cook onion in butter over moderately low heat, stirring, until soft and transfer to a bowl. Stir in prosciutto and remaining stuffing ingredients and salt and pepper to taste until combined well.
• Remove mushrooms from bag, letting excess vinaigrette drip off, and arrange mushrooms, gill sides up, in a 13- by 9- by 2-inch baking pan. Divide stuffing among mushrooms and press gently and evenly into caps. Pour water and Sherry around mushrooms and bake in middle of oven 20 to 25 minutes, or until stuffing is golden brown.
• In a bowl toss mesclun with reserved vinaigrette and salt and pepper to taste and divide among 4 plates. Transfer mushrooms with a slotted spatula to a cutting board and cut each crosswise into 4 or 5 pieces. Transfer a sliced mushroom to each plate and garnish with Parmesan curls.

SHERRY CREAMED MUSHROOMS

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.

EASY SHERRY MUSHROOMS

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.

MUSHROOMS AND ASPARAGUS WITH SHERRY VINAIGRETTE

Steps:

• In a large skillet, heat 2 teaspoons oil over medium-high and cook one-third the mushrooms, stirring occasionally, until golden brown, about 4 minutes. Season with salt and pepper and transfer to a large bowl. Repeat with more oil and remaining mushrooms. Add 2 teaspoons oil to skillet and cook asparagus, stirring occasionally, until crisp-tender, about 4 minutes. Season with salt and pepper and add to mushrooms. Add 1 teaspoon oil to skillet and cook shallot until translucent, 3 minutes. Add vinegar and mustard and stir to combine. Add broth and cook, scraping up any browned bits with a wooden spoon, until slightly thickened, about 1 minute. Stir in honey, then pour over vegetables. Toss to combine and transfer to a serving dish. Serve warm or at room temperature (toss before serving).

BALSAMIC SAUTEED MUSHROOMS

Steps:

• Combine the balsamic vinegar, brown sugar, and 1 Tbs. water in a small dish and set near the stove. Set a shallow serving dish near the stove, too.
• Turn on the exhaust fan. In a 10-inch straight-sided sauté pan, heat 1 Tbs. of the butter with the olive oil over medium-high heat. When the butter is melted, add the mushrooms and 3/4 teaspoons salt and stir right away with a wooden spoon until the mushrooms have absorbed all the fat.
• Let the mushrooms cook undisturbed for 2 minutes and then stir once. The pan will look dry, but keep the heat at medium high and continue to cook, stirring infrequently, until the mushrooms are shrunken, glistening, and some sides have developed a deep orange-brown color, 6 to 7 minutes more (the bottom of the pan will be brown).
• Turn the heat to low, add the garlic and the remaining 1 Tbs. butter and cook, stirring, until the butter is melted and the garlic is fragrant, 15 to 20 seconds. Carefully add the balsamic mixture (you'll need to scrape the brown sugar into the pan with a rubber spatula). Cook, stirring, until the liquid reduces to a glazey consistency that coats the mushrooms, 15 to 20 seconds. Season with a few grinds of pepper.
• Immediately transfer the mushrooms to the serving dish, scraping the pan with a rubber spatula to get all of the garlicky sauce. Let sit for a few minutes and then serve warm.