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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Wild Mushrooms Sauteed in Butter, Sherry and Lemon

[heart_this] · Jan 17, 2008 · 19 Comments

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 mushrooms 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!

Wild Mushrooms Sauteed in Butter, Sherry and Lemon

Wild Mushrooms Sauteed in Butter, Sherry and Lemon

Cook Time: 15 minutes Total Time: 15 minutes Servings: 4
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.

Food, Gluten-free, Mushroom, Recipe, Side Dish, Vegetarian

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Reader Interactions

Comments

  1. Peter M says

    January 18, 2008 at 3:02 am

    Yep, mushrooms love garlic, onions and lemon.

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

    Reply
  2. Cynthia says

    January 18, 2008 at 3:21 am

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

    Reply
  3. Laurie Constantino says

    January 18, 2008 at 7:19 am

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

    Reply
  4. canarygirl says

    January 18, 2008 at 7:56 am

    Oh, YUM! This looks awesome, Kevin! 🙂

    Reply
  5. Sylvia says

    January 18, 2008 at 10:53 am

    Wonderful recipe Kevin. Easy and quick are my middle name

    Reply
  6. Kalyn says

    January 18, 2008 at 1:31 pm

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

    Reply
  7. Bellini Valli says

    January 18, 2008 at 1:41 pm

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

    Reply
  8. amysep says

    January 18, 2008 at 1:58 pm

    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! [email protected] neverfull.wordpress.com

    Reply
  9. Meghan says

    January 18, 2008 at 2:16 pm

    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.

    Reply
  10. Deborah says

    January 18, 2008 at 4:36 pm

    I could eat a whole plate of these!

    Reply
  11. Gigi says

    January 18, 2008 at 7:19 pm

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

    Reply
  12. MrsPresley says

    January 18, 2008 at 10:41 pm

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

    Reply
  13. Gloria says

    January 18, 2008 at 10:54 pm

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

    Reply
  14. Coffee & Vanilla says

    January 18, 2008 at 10:55 pm

    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

    Reply
  15. Pixie says

    January 19, 2008 at 7:35 am

    That looks very yummy. Great photo.

    Reply
  16. Proud Italian Cook says

    January 20, 2008 at 4:15 am

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

    Reply
  17. ostwestwind says

    January 21, 2008 at 3:27 pm

    I could bite into the screen 🙂

    Reply
  18. Lisa says

    January 31, 2008 at 1:34 am

    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!

    Reply
  19. Wes Smith says

    January 2, 2014 at 5:28 am

    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?

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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