GARLIC-SHERRY MUSHROOMS
Garlic-Sherry Mushrooms
Provided by The Rachael Ray Staff
Number Of Ingredients 9
Steps:
- Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
- Add the mushrooms and garlic to the pan, and cook, stirring occasionally, until deep golden brown, 6-8 minutes
- Add the sherry to the pan and cook until reduced, about 1 minute
- Add the butter, parsley, some salt and pepper to the pan, and stir to melt the butter and combine
- Serve warm alongside Crispy Potato and Ham-Wrapped Cod
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.
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.
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.
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
MUSHROOM, SHERRY & GRAIN MUSTARD SAUCE
Try Gordon Ramsay's 'meaty' sauce to set off a big T-bone steak
Provided by Gordon Ramsay
Categories Side dish
Time 20m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan and fry the mushroomswith the garlic and thyme, stirring until softened.
- Pour in 100ml sherry and cook until reduced to a glaze, about 3 mins. Add the vinegar and cook for a few secs more. Mix in the remaining sherry and the stock, bring to the boil and simmer for 3 mins.
- Remove the garlic and thyme, then mix in the crème fraîche and mustard. Pour in any juices from the steak, then add the parsley.
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
SHERRY-GARLIC BEEF AND MUSHROOMS
Make and share this Sherry-Garlic Beef and Mushrooms recipe from Food.com.
Provided by Dragonfly AZ
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place parsley and peeled garlic in food processor and chop.
- Heat a large, heavy skillet over high heat.
- To the hot skillet, add about 2 tablespoons extra-virgin olive oil.
- Add meat and sear the pieces on all sides to brown it evenly.
- Add half of the garlic and parsley mixture to the pan and stir to distribute evenly.
- Season meat with salt and pepper.
- Add 1/2 cup sherry and stir to deglaze 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.
- 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.
- Pour over meat in serving dish.
Nutrition Facts : Calories 1064.5, Fat 59.9, SaturatedFat 20, Cholesterol 194.9, Sodium 159.8, Carbohydrate 14.3, Fiber 1.5, Sugar 4.4, Protein 61.6
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