Roasted Mushrooms With Sherry Recipes

Steps:

• Place Porcini in medium bowl. Pour boiling water over. Let stand until softened, about 30 minutes. Drain, reserving soaking liquid. Strain soaking liquid through cheesecloth to remove any dirt. Coarsely chop Porcini.
• Melt butter in heavy large saucepan over medium high heat. Add onion and saute until tender, about 5 minutes. Add garlic, Shiitake and Porcini and saute until mushrooms are tender, about 5 minutes. Add Sherry and boil until almost all liquid evaporates. Add reserved soaking liquid and stock. Simmer soup 15 minutes to blend flavors. Add Enoki mushrooms and stir until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Drizzle with additional Sherry and garnish with epazote, oregano or chives.

Steps:

• Preheat the oven to 325° F. Remove the stems from the shiitakes (and reserve for stock-making or the compost pile or discard). Trim off the very bottom end of the cremini stems and discard. Quarter the mushrooms.
• In a 9- by 13-inch baking dish, combine the mushrooms, thyme sprigs, shallots, garlic, sherry, and olive oil. Season with a big pinch of salt and pepper to taste. Toss to distribute everything evenly, then spread in a an even layer. Cover pan with foil, transfer pan to the oven, and cook for 30 minutes.
• Bring the juices to a gentle simmer. Let the juices reduce slowly while the mushrooms finish cooking-they don't need to reduce by half or any particular amount, but the flavors will concentrate as it simmers/reduces. When the mushroom are nearly done, add the tablespoon of butter to the juices. When it has incorporated into the juices, taste them. Adjust seasoning as needed with more salt or butter to taste.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Mix the mushrooms, 1 minced clove garlic, rosemary, and salt together in a bowl. Drizzle the olive oil over the mushroom mixture, and toss to coat evenly; transfer to a baking sheet.
• Roast the mushrooms in the preheated oven until golden brown, about 15 minutes.
• Melt the butter in a large saucepan over medium heat. Stir the onions, 2 minced cloves garlic, and the thyme into the melted butter; cook and stir until the onions are completely soft, 7 to 10 minutes.
• Combine the mushroom mixture and the onion mixture in the bowl of a blender or food processor with about half of the heavy cream; blend on low until combined yet slightly chunky. Return the blended mixture to the stockpot. Stir the remaining heavy cream, the chicken broth, milk, and black pepper through the blended mixture; bring the resulting soup to a simmer, and cook until the flavors are thoroughly combined, at least 15 minutes.

Steps:

• Toss all ingredients together and let marinate for an hour or two.

Steps:

• Over medium heat, melt the butter in an iron skillet.
• Add mushrooms and stir so they are coated with the melted butter.
• Sprinkle on the salt and pepper to taste.
• When the mushrooms look only slightly soft, add the sherry and optional marjoram or other herb.
• Stir occasionally until the sherry and liquid given off from the mushrooms has mostly evaporated.
• A little liquid left is OK.
• Serve hot.