CREAMY MUSHROOM AND SHERRY SAUCE
A versatile sauce that can be served with chicken, beef, pork, fish and even pasta.
Provided by Michelle Minnaar
Categories Sauce
Time 15m
Number Of Ingredients 6
Steps:
- Melt the butter in hot pan and gently fry the garlic for one minute.
- Add the mushrooms to the garlic and fry them for a few minutes until lightly browned.
- Pour the sherry in and cook until reduced to a glaze which will take about 3 minutes.
- Stir in the cream and let the sauce cook for 1 minute.
- Meanwhile, mix the corn flour with 5ml (1 tsp) of cold water in a cup.
- Reduce the heat and slowly add the slurry to the sauce and stir vigorously to avoid any clotting.
- After the sauce has thickened, serve immediately.
Nutrition Facts : ServingSize 271.9, Calories 406 calories, Sugar 2.5 g, Sodium 48 mg, Fat 33.5 g, SaturatedFat 3.7 g, Carbohydrate 7.5 g, Fiber 1.5 g, Protein 5.8 g, Cholesterol 15 mg
CHICKEN AND MUSHROOMS IN SHERRY-CREAM SAUCE
Make and share this Chicken and Mushrooms in Sherry-Cream Sauce recipe from Food.com.
Provided by evelynathens
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pat chicken dry and toss with flour and season to taste.
- In a large skillet, heat 1 tblsp of oil over high heat until hot but not smoking; brown chicken and transfer to a bowl.
- Heat remaining tblsp of oil until hot but not smoking and saute onions, garlic and mushrooms, stirring, for 2-3 minutes, or until golden.
- Add Sherry and lemon juice and deglaze skillet, stirring and scraping up brown bits.
- Stir in chicken, cream and broth. Taste and adjust seasoning.
- Bring to a boil and boil until thickened.
- Arrange noodles on a platter, spoon chicken and sauce over and sprinkle with parsley.
SHERRIED MUSHROOMS
Make and share this Sherried Mushrooms recipe from Food.com.
Provided by Derf2440
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
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.
MUSHROOMS IN CREAM SHERRY SAUCE
Make and share this Mushrooms in Cream Sherry Sauce recipe from Food.com.
Provided by CulinaryQueen
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375F/190°C.
- Melt 2 tablespoons butter in large skillet and saute mushrooms until just cooked. Remove mushrooms with slotted spoon and set aside.
- In same pan, melt 2 tablespoons of butter and add flour to make a roux. Stir for 1-2 minutes. Add cream and stir to combine. Add salt and pepper, sherry and just enough paprika to give a bit of pinkness to the sauce. Stir until heated through.
- Return mushrooms and any juice that has collected to the cream sauce. Pour into greased baking dish.
- Mix breadcrumbs with the melted butter and spread over the mushrooms.
- Bake until brown and hot, about 15-20 minutes.
SHERRY CREAMED MUSHROOMS
Make and share this Sherry Creamed Mushrooms recipe from Food.com.
Provided by JackieOhNo
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
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.
SHERRY MUSHROOMS WITH CREAMY POLENTA AND GREMOLATA RECIPE BY TASTY
Here's what you need: water, kosher salt, polenta, milk, grated parmesan cheese, unsalted butter, pepper, olive oil, medium shallots, kosher salt, fresh thyme, mixed mushroom, dry sherry, vegetable stock, pepper, garlic, fresh parsley, lemon zest, kosher salt
Provided by Isabel Castillo
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the polenta: Bring salted water to boil in a medium pot over medium-high heat. Pour in the polenta and stir for 2 minutes. Reduce the heat to low, cover, and simmer for 30 minutes, stirring every 10 minutes to make sure the polenta isn't sticking or burning.
- Right before serving, stir the milk, Parmesan, and butter into the polenta. Season with salt and pepper to taste.
- Meanwhile, make the mushrooms: Heat a drizzle of olive oil in a large skillet over medium heat. Add the shallots and sweat until softened and slightly translucent, about 2 minutes.
- Season with salt, then add the thyme leaves and mushrooms. Cook until the mushrooms are caramelized and softened, about 5 minutes.
- Pour in the sherry to deglaze the pan and stir to loosen any browned bits from the bottom. Cook off the alcohol, about 1 minute. Add the vegetable stock and season with salt and pepper. Bring to a boil, then let the liquid reduce for about 10 minutes. Remove from the heat.
- Make the gremolata: In a small bowl, combine the garlic, parsley, and lemon zest. Season with salt to taste.
- Divide the hot polenta between serving bowls and top with the mushrooms and gremolata.
- Nutrition, all included Calories: 413 Total fat: 22 grams Sodium: 1351 mg Total carbs: 42 grams Dietary fiber: 6 grams Sugars: 6 grams Protein: 15 grams
- Enjoy!
Nutrition Facts : Calories 338 calories, Carbohydrate 28 grams, Fat 18 grams, Fiber 3 grams, Protein 11 grams, Sugar 9 grams
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
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