Sauteed Mushrooms With Sherry And Garlic Recipes

MUSHROOMS WITH GARLIC AND SHERRY

Steps:

• In a large skillet over medium-high heat, melt the butter. Add the garlic and mushrooms and cook until the mushrooms have given up their liquid and are beginning to brown, 5 to 10 minutes.
• Add the lemon juice, sherry, stock, and chile and bring to a boil. Reduce the heat to medium-low and let the mixture simmer, uncovered, for about 10 minutes, or until the liquid is quite syrupy and nearly evaporated.
• Season with salt and pepper, garnish with parsley, and serve with crusty bread, if desired, for sopping up the juices.

CHICKEN WITH CHORIZO & OLIVES

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.

SHERRY BUTTER SAUTEED MUSHROOMS

Steps:

• In a large skillet over medium-high heat, combine the butter, sherry, lemon juice, vinegar, salt, pepper, garlic, and basil, and sauté for 1 minute.
• Add the sliced mushrooms and sauté for about 5 to 7 minutes, stirring occasionally, until they're cooked to your preference.

NIF'S SHERRY-SAUTEED MUSHROOMS

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.

SHERRY GLAZED SAUTEED MUSHROOMS

Steps:

• 1. Mix lemon juice, soy sauce, and sugar together and set aside.
• 2. Add oil to pan and get it hot. Add the mushrooms and saute until browned about 5 minutes. Add the garlic and butter saute until butter is absorbed.
• 3. Add the lemon mixture to mushrooms and saute until most is absorbed. Add the sherry deglaze the pan scrapping up anything from the bottom of pan. Cook until all is evaporated.