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