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
- 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
- Melt the butter in a pan.
- Add the shallots and saute until tender, about 3-5 minutes.
- Add the garlic and saute until fragrant, about a minute.
- Add the mushrooms and salt and saute until the mushrooms have released their moisture and it has evaporated.
- Add the sherry and cook until it has evaporated and the mushrooms have caramelized.
- Add the lemon juice, zest and parsley and saute for a minute.
- Turn off the heat and season with salt and pepper.
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Peter M says
Yep, mushrooms love garlic, onions and lemon.
The mixed ‘shrooms always looks pretty and each bite is a subtley different taste.
Who wants meat when there’s meaty mushrooms around. You are a really good cook, Kevin.
Laurie Constantino says
Oh my God, do these look good. My mouth spontaneously started watering as I was looking at your picture. Absolutely wonderful.
Oh, YUM! This looks awesome, Kevin! 🙂
Wonderful recipe Kevin. Easy and quick are my middle name
It looks and sounds just delicious. I think mushrooms and shallots are especially good together and lemon sounds perfect with it.
Bellini Valli says
I can see why this would be your new favourite Kevin!
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
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.
I could eat a whole plate of these!
This is dinner tonight! I love mushrooms and this dish is right up my alley. It’s like you read my mind 🙂
this dish looks beautiful! it almost makes me want to eat mushrooms (which i hate) so that is a compliment! 🙂
Really I love mushrooms, I think you are all a great Chef Kevin. So nice recipes!
Coffee & Vanilla says
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
That looks very yummy. Great photo.
Proud Italian Cook says
Kevin, You’re just cooking up a storm!!!Mushrooms and sherry, are quite extordinary!! ( hey it rymes)
I could bite into the screen 🙂
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 says
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?