Best Sherry Marinated Mushrooms Recipes

SHERRY MARINATED MUSHROOMS

Sherry Marinated Mushrooms image

A delicious recipe from the Vegetarian Grill by Andrea Chesman. No need to be vegetarian to enjoy these wonderful grilled mushrooms. They may be served as an appetizer, side dish, added to an omelet or quiche, with buttered pasta or even on toast. Cooking time does not include 1 hour marinating time.

Provided by Dreamer in Ontario

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1/3 cup dry sherry
3 tablespoons extra virgin olive oil
1 tablespoon sherry wine vinegar or 1 tablespoon wine vinegar
2 garlic cloves, minced
1 teaspoon dried thyme
salt
pepper
1 1/2 lbs mushrooms, wiped clean and trimmed

Steps:

Combine everything except the mushrooms in a large bowl.
Add mushrooms and toss to coat.
Cover and marinate at room temperature until most of the marinade has been absorbed (about 1 hour).
Prepare a medium-hot fire in grill with a lightly oiled vegetable grill rack in place.
Grill mushrooms, tossing frequently, until well browned, tender and still juicy (about 10 minutes).
Place mushrooms in a bowl and season with more salt and pepper to taste.
Serve immediately.
Variation:.
After marinating, thread mushrooms onto bamboo skewers that have been soaked in water for a minimum of 30 minutes and grill.
Makes a great appetizer.

Nutrition Facts : Calories 213, Fat 10.7, SaturatedFat 1.5, Sodium 14.1, Carbohydrate 9, Fiber 1.9, Sugar 3.6, Protein 5.5

SHERRY MARINATED MUSHROOMS

Sherry Marinated Mushrooms image

How to make Sherry Marinated Mushrooms

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

1 tbsp extra-virgin olive oil
2 cloves garlic, finely chopped
1 small onion, grated
1 & 1/2 tbsp dried tomato, pureed
1/4 cup amontillado sherry
1/4 cup water
3 pieces clove
250 grams button mushrooms
salt and pepper, to season
fresh parsley, roughly chopped, for garnish

Steps:

Over medium heat, heat up olive oil in a pan. Once olive oil is ready, add garlic and onion.
Once onion turns translucent and soft, add dried tomato puree, sherry, water and cloves. Bring to a boil. Lower the heat and simmer for around 40 minutes.
Taste and season with salt and pepper (as needed). Add the mushrooms, stir, and cover for 5 to 8 minutes (longer if you are using larger button mushrooms).
Turn off the heat and set aside to cool in the pan.
Store mushrooms in the refrigerator overnight.
Serve cold and garnish with chopped fresh parsley.

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