Best Orange Sherry Mushroom Caps Recipes

MARINATED MUSHROOM CAPS

Marinated Mushroom Caps image

Provided by Food Network

Yield 30 bites

Number Of Ingredients 8

Ingredients

1 pound small white mushroom caps
1 cup olive oil
1/2 cup freshly squeezed lemon juice
4 shallots, peeled and minced
1 teaspoon cracked black peppercorns
1 bay leaf
1 1/2 teaspoons salt
Chopped parsley for garnish

Steps:

Clean mushrooms by wiping with a damp towel. Trim off stem flush at base of cap and reserve for another use.
Combine remaining ingredients in a large bowl. Add mushrooms and toss to evenly coat. Transfer to a container and press mushrooms down until liquid rises to the top. Cover tightly and refrigerate for 2 to 5 days. To serve place on a platter with toothpicks, sprinkle with chopped parsley.

BEEF TIPS WITH MUSHROOM, SHERRY, GARLIC AND BUTTER-ALMOND-CITRUS

Beef Tips With Mushroom, Sherry, Garlic and Butter-Almond-Citrus image

Make and share this Beef Tips With Mushroom, Sherry, Garlic and Butter-Almond-Citrus recipe from Food.com.

Provided by Iron Woman

Categories < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons butter
1/2 cup sliced almonds
2 cups white rice
1 orange, zest of
1 lemon, zest of
1 quart chicken stock
6 tablespoons extra virgin olive oil, divided
2 lbs beef tenderloin or 2 lbs sirloin tip steaks, bite size pieces
salt & freshly ground black pepper
1 1/2 lbs mushroom caps (cremini or white, clean and halved)
6 garlic cloves, finely chopped
1/2 cup dry spanish sherry wine
1 cup beef stock

Steps:

Heat a sauce pot over medium heat, add butter to the pot and melt. Add almonds and toast 3 to 4 minutes. Add rice and the zest of an orange and a lemon then turn the rice to coat, cook 1 minute. Add stock and bring to boil, reduce to simmer, cover and cook 17 to 18 minutes.
While rice cooks, heat a large skillet over medium-high heat with 3 tablespoons olive oil, 3 turns of the pan. Pat meat dry. When oil ripples and begins to smoke, add the beef and brown 3 minutes on each side. Remove when evenly deep brown and reserve on plate.
Add remaining olive oil to skillet, 3 turns, heat until oil ripples then add mushrooms and brown 7 to 8 minutes. Add garlic after 5 to 6 minutes. Season mushrooms with salt and pepper cook a few minutes more. Add sherry, reduce 1 minute, add beef stock and beef tips and their juices to pan. Reduce heat and cook 3 to 4 minutes more. Turn off heat.
Fluff rice with fork and serve with the beef and mushrooms.

Nutrition Facts : Calories 728, Fat 38.5, SaturatedFat 12.3, Cholesterol 107.6, Sodium 377, Carbohydrate 48.8, Fiber 2.9, Sugar 4.4, Protein 32.8

SHRIMP AND 'SHROOMS WITH SHERRY

Shrimp and 'Shrooms with Sherry image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 20m

Yield 6 servings as snack or starter

Number Of Ingredients 13

Ingredients

1/2 cup fresh flat-leaf parsley
1/2 medium red onion, coarsely chopped
2 fresh bay leaves
6 cloves garlic, peeled
1 tablespoon black peppercorns, a palmful
1 tablespoon orange zest
About 2 tablespoons fresh thyme leaves
1 red chile pepper, chopped
3 tablespoons extra-virgin olive oil
1 1/4 pounds very small white mushrooms
1 pound large shrimp, peeled and deveined
About 1/3 to 1/2 cup dry sherry
2 tablespoons butter

Steps:

In a food processor, process the parsley, onion, bay leaves, garlic, peppercorns, orange zest, thyme leaves, and chile into a paste.
Heat the extra-virgin olive oil, 3 turns of the pan, in a large skillet over medium-high heat. Lightly brown the mushrooms for about 8 to 10 minutes, and then add the paste to the pan and stir. Add the shrimp and cook until they are pink and firm. Deglaze the pan with sherry, add the butter, and toss to melt. Serve immediately.

GINGER-LEMONGRASS PORTOBELLO MUSHROOM CAPS

Ginger-Lemongrass Portobello Mushroom Caps image

Provided by Food Network

Categories main-dish

Time 3h30m

Yield 6 servings

Number Of Ingredients 55

Ingredients

6 portobello mushrooms, stems and gills removed
Asian Baste, recipe follows
Ginger-Lemongrass Puree, recipe follows
36 asparagus
Coconut Rice Cakes, recipe follows
1 leek, julienne
1 carrot, julienne
1/2 red onion, julienne
2 stalks celery, julienne
1 tablespoon soy sauce
3 tablespoons mirin rice wine
Cilantro Pesto, recipe follows
Sweet and Sour Tomato Jam, recipe follows
2 tablespoons honey
3 tablespoons rice vinegar
1 1/2 teaspoons minced fresh garlic
2 teaspoons minced fresh ginger
2 tablespoons hoisin sauce
1 teaspoon black bean garlic sauce
1 teaspoon lemon juice
2 tablespoons olive oil
1/2 teaspoon sesame oil
1 pinch dried chile flakes, crushed
1 pinch kosher salt and pepper
1 1/4 cups cilantro
2 green onions, blanched in boiling water for 15 seconds and cooled
1/2 teaspoon chopped garlic
2 1/2 teaspoons chopped ginger
1/2 teaspoon crushed red chile flakes
1/2 jalapeno pepper
1 1/2 teaspoons lime juice
1/2 yellow onion
1 teaspoon dried chile flakes, crushed
One 16-ounce can diced tomatoes
3 tablespoons chopped ginger
3/4 cup water
3/4 cup sugar
2 tablespoons rice vinegar
2 tablespoons lemon juice
2 cups rice
One 14-ounce can coconut milk
2 cups water
1/4 cup sweet coconut flakes, dried, plus 1/4 cup sweet coconut flakes, dried
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds
1/2 cup lemongrass, whites only, roughly chopped
2 serrano chiles
1 tablespoon chopped shallots
1 tablespoon chopped ginger
1 1/2 teaspoon chopped garlic
1/3 cup olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

Baste the mushrooms with Asian Baste on the gill side of the mushroom. Then, spread 1 tablespoon of Ginger-Lemongrass Puree over the Asian Baste.
In a saucepot, boil water. Place asparagus into the water for 1 minute, then put the asparagus into cold water to stop the cooking process. They should still be crisp.
On an oiled griddle on medium high heat place 6 Coconut Rice Cakes, and 6 mushroom caps basted side up. Brown the coconut cakes on both sides. Cook mushrooms on 1 side, then transfer to a sheet pan and brown under the broiler until the ginger-lemongrass is golden brown and bubbly.
In a hot saute pan over high heat saute the leeks, carrots, red onion and celery for 2 minutes. Add the soy sauce and the mirin rice wine and cook for 30 seconds. Then remove from the heat.
On your plate, take the Cilantro Pesto in the squeeze bottle and make some zig zag designs for garnish. Fan out 6 asparagus on the plate. Then place the rice cake on the top of the asparagus, the vegetables on top of the rice. Then the mushroom on top of the vegetables and finally a dollop of tomato jam to create a layered effect.
Place all the ingredients into a blender and puree until smooth.
Place all the ingredients into a blender and puree until smooth. Then put the pesto into a plastic squeeze bottle and make patterns on your serving plate for a fun garnish.
In a saucepan over medium high heat, saute onions for 2 minutes. Add the chile flakes, tomato, ginger, water, sugar, vinegar, and lemon juice. Reduce the heat to a low simmer for about 20 minutes, until the sauce reaches a jam consistency. Chill in refrigerator before serving.
Preheat the oven to 350 degrees F.
In an oven safe sauce pot over medium high heat combine the rice, coconut milk, water, 1/4 cup coconut flakes, salt and pepper. Bring to a boil, cover, place in the oven, and cook for 20 to 30 minutes.
In an oiled half sheet pan, spread the cooked rice on the bottom about 1-inch thick. You may need to leave some open space in the pan. Sprinkle with remaining coconut flakes and sesame seeds. Cover with parchment paper and take another half sheet pan and press down on the rice to squeeze out any air bubbles.
Chill and then cut into squares.
Place all the ingredients into a blender and puree until smooth.