Wild Mushrooms Sauteed in Butter, Sherry and Lemon

Wild Mushrooms Sauteed in Butter, Sherry and Lemon

When I was at the farmers market on the weekend I noticed some nice looking mushrooms and I remembered having seen a recipe for sauteed wild mushrooms with sherry and lemon. I really like mushrooms sauteed in butter and addition of sherry, lemon and parsley sounded really good. I ended up getting up some hedgehog, chanterelle, shiitake and oyster mushrooms. The recipe was quick and easy and the mushrooms were really tasty. The mushroms were nice and caramelized and the lemon and parsley added a nice feeling of freshness and lightness. Move aside mushrooms sauteed in butter with dill I now have a new favorite way of cooking mushrooms!

Ingredients:
1 tablespoon butter
2 shallots (chopped)
1 clove garlic (minced)
6 ounces wild mushrooms (cleaned and sliced)
1/4 teaspoon salt
1/4 cup dry sherry
1 lemon (juice and zest)
1 handful of parsley (chopped)
salt and freshly ground black pepper to taste

Directions:
1. Melt the butter in a pan.
2. Add the shallots and saute until tender, about 3-5 minutes.
3. Add the garlic and saute until fragrant, about a minute.
4. Add the mushrooms and salt and saute until the mushrooms have released their moisture and it has evaporated.
5. Add the sherry and cook until it has evaporated and the mushrooms have caramelized.
6. Add the lemon juice, zest and parsley and saute for a minute.
7. Turn off the heat and season with salt and pepper.

Similar Recipes:
Mushroom and Goat Cheese Strudel with Balsamic Syrup
Warm Mushroom, Sun Dried Tomatoes and Goat Cheese Salad
Shiitake Mushroom and Blue Cheese Crostini
Wild Mushroom and Double Smoked Bacon Linguine
Chicken and Chanterelles on Spinach and Wild Rice

Take a look at the Weekend Herb Blogging roundup at Cooking in Westchester.

19 comments:

Peter M said...

Yep, mushrooms love garlic, onions and lemon.

The mixed 'shrooms always looks pretty and each bite is a subtley different taste.

Cynthia said...

Who wants meat when there's meaty mushrooms around. You are a really good cook, Kevin.

Laurie Constantino said...

Oh my God, do these look good. My mouth spontaneously started watering as I was looking at your picture. Absolutely wonderful.

canarygirl said...

Oh, YUM! This looks awesome, Kevin! :)

Sylvia said...

Wonderful recipe Kevin. Easy and quick are my middle name

Kalyn said...

It looks and sounds just delicious. I think mushrooms and shallots are especially good together and lemon sounds perfect with it.

Bellini Valli said...

I can see why this would be your new favourite Kevin!

amysep said...

This recipe brings me back to an classic fave at the cheesy/fun Italian-American restaurant I had my first waitressing job at years back. One of their best-selling appetizers was a grilled piece of italian bread topped with with a mushroom/sundried tomato mix sauteed in a marsala cream sauce. Similar (marsala instead of sherry), but yours sounds more sophisticated. I'm adding you to my blog roll! amy@ neverfull.wordpress.com

Meghan said...

oh god... i wish my husband liked mushrooms (what's wrong with him??)... because this looks so tasty... i might have to save this for a girls night.

Deborah said...

I could eat a whole plate of these!

Gigi said...

This is dinner tonight! I love mushrooms and this dish is right up my alley. It's like you read my mind :)

MrsPresley said...

this dish looks beautiful! it almost makes me want to eat mushrooms (which i hate) so that is a compliment! :)

Gloria said...

Really I love mushrooms, I think you are all a great Chef Kevin. So nice recipes!

Coffee & Vanilla said...

Beautiful... I wish I was back in Poland now... where there is plenty of wild mushrooms... here I can buy them only dried in small 100g bags... :(

Have a good day, Margot

Pixie said...

That looks very yummy. Great photo.

Proud Italian Cook said...

Kevin, You're just cooking up a storm!!!Mushrooms and sherry, are quite extordinary!! ( hey it rymes)

ostwestwind said...

I could bite into the screen :-)

Lisa said...

All of your mushroom recipes look and sound perfect! I could eat mushrooms everyday of the week I bet. The possibilities are endless, and thanks to you, I now have a few more ideas. Divine!

Wes Smith said...

Just made this recipe with Hedgehogs, and i could of used leather instead of mushrooms. I could not taste any of the mushroom flavor as it was completely overpowered by the lemon and sherry. I even left the lemon zest out.

I like where you are going with this, but i would defiantly dial back on the sherry and lemon, and eliminate the zest. Maybe a tablespoon of sherry?

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