Sautéed Sherry Mushrooms

While I’m all about making foods that cook all day long — like Braised Brisket Stew – I also appreciate a quick and easy dish . . . on one condition, that is.  It must still be full of flavor! Take these Sautéed Sherry Mushrooms for example.  You’ll use essentially two ingredients, spend 25 minutes tops, and create a dish of full-bodied, rich deliciousness.  Simple and incredible!

These mushrooms can stand on their own as an appetizer — a tapa, if you will — or they can be a wonderful, earthy ingredient to add to a number of other dishes.  And we’ll do exactly that in the next few months!

So as you sit on the sofa with your friends this weekend, while you’re heating up the Braised Pork Ribs with Apple Ginger Soy Sauce, pass around this yummy tapa!

Makes about 2 cups
Total Prep and Cooking Time: 25 minutes

Olive oil for the pan
1-1/2-pounds Crimini or Button mushrooms, washed, dried and quartered
1/2 cup dry sherry
Sea salt and freshly ground black pepper to taste

Coat a large sauté pan with olive oil, and place it over high heat.

Add the the mushrooms and cook until they have shrunk quite a bit, and are becoming very brown, stirring from time to time.  This should take about 10 minutes.
Reduce the heat to low and deglaze the pan with the sherry.   Return the heat to high and use a wooden spatula with a flat edge to loosen any mushrooms bits from the bottom of the pan.  Cook until the sherry has evaporated completely and then season generously to taste with salt and pepper.

25 minutes ahead: Make the mushrooms.
I think these are best when they’re made as close to serving time as possible.  They can become dry if they are stored too long before serving.

Print recipe.

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