Sherry Mushrooms & Mushroom Puree


Cremini, Shiitake, Oyster and Porcini Mushrooms are Healthy & Have Great Flavor.   The photo shows Cremini Mushrooms, which were used in both recipes, below



Sherry Mushrooms



3 pounds cremini or shitaki mushrooms, trimmed

1 Onion, chopped well

1 Tablespoon extra-virgin olive oil

1 cup cream sherry

8 cloves garlic, minced

2 Tablespoons lemon juice

1/2 teaspoon kosher salt (optional)

2 Tablespoons minced fresh parsley

Freshly ground pepper, to taste

2/3 cup fresh cilantro, chopped



1. Clean mushrooms (do not wash) by wiping with clean cloth and cut in half (or quarters if large).

2. Heat oil in a large skillet or Dutch oven over medium-high heat. Add mushrooms, garlic, parsley, cilantro and onions and cook, stirring, for 10 minutes.

3. Stir in sherry and continue cooking, stirring occasionally, for no more than10 to 14 minutes. Stir in lemon juice and season with salt (optional) and pepper to your taste. Save some chopped greens for garnish.

4. Serve on jasmine rice


Pureed Mushrooms

Simply prepare the above recipe and put into food processor and pulse the mushrooms until they are smooth and pureed. Depending on the size of your food processor, you may have to pulse the mushrooms in stages. These pureed mushrooms can be used as a sauce over rice, or use for other recipes calling for pureed mushrooms, like the Mushroom Gravy recipe, below.



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