Sherried Mushrooms

  • Total Time:
  • Servings: 4

Related Video

More Videos
How to Poach Eggs in a Strainer


  • 2 pounds white button mushrooms, stems trimmed and mushrooms quartered
  • 2 tablespoons fresh lemon juice
  • 5 tablespoons unsalted butter
  • Salt
  • 1 tablespoon soy sauce
  • 1/4 cup medium-dry sherry, such as Amontillado
  • 1/2 cup heavy cream
  • 1/4 cup chopped parsley
  • Freshly ground black pepper

How to make this recipe

  1. Toss the mushrooms with the lemon juice. In a large skillet, melt 3 tablespoons of the butter. Add the mushrooms and season with salt. Cover and cook over moderate heat until the mushrooms release their liquid, about 4 minutes. Carefully pour the liquid into a small bowl; you should have about 1/2 cup.

  2. Add the remaining 2 tablespoons of butter to the skillet and toss to coat the mushrooms. Cook, stirring a few times, until the mushrooms brown, about 4 minutes. Stir in the soy sauce, then add the sherry and cook over moderately high heat, scraping up the browned bits from the bottom of the skillet, about 1 minute. Add the cream and the reserved mushroom liquid and simmer over moderately high heat until thickened slightly, about 3 minutes. Stir in the parsley, season with salt and pepper and serve.

Contributed By

466807 recipes/sherried-mushrooms 2013-12-06T23:48:11+00:00 Marcia Kiesel fall|winter|side-dishes|4|basic-easy|fast|vegetarian|web-exclusive|weeknight-dinner marcia kiesel,sherried mushrooms,mushrooms in a cream sauce,mushrooms in amontillado,quick mushroom side dish recipes,sherried-mushrooms 466807

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5