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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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Mushrooms with Shallots and Sherry

Lobo
Lobo
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Posts : 28411
Join date : 2013-01-12

Mushrooms with Shallots and Sherry Empty Mushrooms with Shallots and Sherry

Post by Lobo Sun Jan 24, 2016 2:19 am

Mushrooms with Shallots and Sherry Img11l
Mushrooms with Shallots and Sherry
Mushrooms with Shallots and Sherry Translucent
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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Mushrooms and sherry are a classic combo in Spain, where chefs know that a good sherry brings out the best in woodsy mushrooms. Avoid using cooking sherry, which is inferior to drinking sherry and usually has plenty of salt added to it. Dry sherry can be found for a modest price at many grocery stores and most wine shops, and any sherry you don’t use in the dish can be served as an aperitif.






  • 380

Ingredients:


  • 1 lb. (500 g) assorted cultivated or wild mushrooms, such as
      cremini, chanterelle, porcini or shiitake mushrooms
  • 4 Tbs. (2 fl. oz./60 ml) olive oil
  • 1/2 cup (2 oz./60 g) thinly sliced shallots
  • Salt and freshly ground pepper, to taste
  • 1/2 cup (4 fl. oz./125 ml) dry sherry
  • 1 tsp. chopped fresh thyme
  • 2 Tbs. unsalted butter

Directions:

Remove the stems from the mushrooms and discard. Thickly slice the smaller mushrooms and coarsely chop the larger ones.

In a large sauté pan over medium heat, warm 2 Tbs. of the olive oil. Add the shallots and cook until caramelized and golden, 3 to 5 minutes. Transfer the shallots to a bowl and set aside. In the same pan over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the mushrooms and a big pinch of salt and cook until soft until the mushrooms are tender and have begun to caramelize, 4 to 5 minutes.

Add the sherry to the mushrooms and deglaze the pan, stirring with a wooden spoon to remove any browned bits from the pan bottom. Return the shallots to the pan and add the thyme. Cook, stirring, until the sherry is almost evaporated, 1 to 2 minutes. Add the butter and cook until the butter has melted and glazes the mushrooms, about 1 minute more. Season with salt and pepper to taste and serve immediately. Serves 4.

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    Current date/time is Fri Oct 07, 2022 8:03 am