MUSHROOM IN SPANISH RECIPES

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MUSHROOMS IN SPANISH SHERRY RECIPE - FOOD.COM



Mushrooms in Spanish Sherry Recipe - Food.com image

I made up this recipe when I was over at Mom's house one evening preparing dinner. She didn't have any white wine so I raided the liquor cabinet and found an old, unopened bottle of Spanish cream sherry (jerez). The sweetness of the sherry was a nice balance with the meatiness of the mushrooms.

Total Time 19 minutes

Prep Time 10 minutes

Cook Time 9 minutes

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs brown cremini mushrooms, sliced 1/4 inch
1 fresh garlic clove, minced
1 tablespoon butter
1 tablespoon extra virgin olive oil
1/4 cup spanish cream sherry (NOT cooking sherry)
salt
fresh ground black pepper
fresh Italian parsley

Steps:

  • Heat a skillet to medium-high and add the olive oil and butter being careful not to burn.
  • Add the mushrooms and sautè for about 5 minutes.
  • Gently stir to distribute the olive oil/butter evenly over the mushrooms.(It may be necessary to add a bit more olive oil at this point because the mushrooms tend to soak up the oil rather quickly.).
  • Add minced garlic and cook another minute.
  • Next add the cream sherry and cook down mushrooms until softened but not slimy; about 2-3 minutes.
  • Season mushrooms with salt and pepper. Garnish with fresh parsley leaves.
  • Serve as an appetizer, a side dish or over pasta.

Nutrition Facts : Calories 78.3, FatContent 4.3, SaturatedFatContent 1.5, CholesterolContent 5.1, SodiumContent 24.7, CarbohydrateContent 6.4, FiberContent 0.7, SugarContent 2.7, ProteinContent 2.9

SPANISH MARINATED MUSHROOMS RECIPE: HOW TO MAKE IT



Spanish Marinated Mushrooms Recipe: How to Make It image

I had some amazing marinated mushrooms in a little tapas bar in Seville when I was stationed in Spain with the U.S. Navy. A couple of months ago, I decided to see if I could make something close, and here’s what I came up with. The longer you keep them refrigerated, the stronger the vinegar taste will be. —Patricia Mitchell, Ingleside, Texas

Provided by Taste of Home

Categories     Appetizers

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 6 cups.

Number Of Ingredients 10

2 cups water
1 cup red wine vinegar
3 tablespoons olive oil
1 tablespoon sugar
1 tablespoon dried basil
2 garlic cloves, minced
1-1/2 teaspoons salt
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
2 pounds small fresh mushrooms

Steps:

  • In a large shallow dish, combine the first 9 ingredients. Add the mushrooms and turn to coat. Cover and refrigerate for at least 8 hours or overnight., Drain mushrooms, discarding marinade.

Nutrition Facts : Calories 10 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 21mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 1g protein.

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SPANISH MARINATED MUSHROOMS RECIPE: HOW TO MAKE IT
I had some amazing marinated mushrooms in a little tapas bar in Seville when I was stationed in Spain with the U.S. Navy. A couple of months ago, I decided to see if I could make something close, and here’s what I came up with. The longer you keep them refrigerated, the stronger the vinegar taste will be. —Patricia Mitchell, Ingleside, Texas
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  • In a large shallow dish, combine the first 9 ingredients. Add the mushrooms and turn to coat. Cover and refrigerate for at least 8 hours or overnight., Drain mushrooms, discarding marinade.
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