Best 7 Mushrooms In Spanish Sherry Recipes

MUSHROOMS WITH GARLIC AND SHERRY

Steps:

• In a large skillet over medium-high heat, melt the butter. Add the garlic and mushrooms and cook until the mushrooms have given up their liquid and are beginning to brown, 5 to 10 minutes.
• Add the lemon juice, sherry, stock, and chile and bring to a boil. Reduce the heat to medium-low and let the mixture simmer, uncovered, for about 10 minutes, or until the liquid is quite syrupy and nearly evaporated.
• Season with salt and pepper, garnish with parsley, and serve with crusty bread, if desired, for sopping up the juices.

CHAMPINONES AL AJILLO, SPANISH GARLIC MUSHROOMS

Steps:

• Quarter the mushrooms, chop the parsley, crush the garlic.
• Over a medium heat, add the olive oil and sautee the mushrooms for a few minutes. Then add the remaining ingredients EXCEPT the parsley. Cook for a further 5 minutes, stirring. Then remove pan from heat, add the chopped parsley and stir through. Serve hot with some crusty bread.

SPANISH MARINATED MUSHROOMS

Steps:

• In a large shallow dish, combine the first 9 ingredients. Add the mushrooms and turn to coat. Cover and refrigerate for at least 8 hours or overnight., Drain mushrooms, discarding marinade.

CHICKEN WITH CHORIZO & OLIVES

Steps:

• Step 1Heat a large cast-iron skillet over medium-high.Step 2Cut each chicken breast into 3 pieces, either 3 triangle-shaped pieces or 3 large slices cut on an angle. Season the chicken on both sides with salt and pepper. Add the olive oil to the skillet, about three turns of the pan. Add the chicken, skin-side down, and cook until browned on the bottom, 3 to 4 minutes. Turn the chicken over and cook until browned and cooked through, 2 to 3 minutes more. Transfer to a platter.Step 3Add the chorizo to the skillet and cook, stirring occasionally, until the fat begins to render, 1 to 2 minutes. Using a slotted spoon, transfer the chorizo to the platter with the chicken. Add the onion, olives, piquillo peppers, garlic, bay leaf, orange zest, fennel seeds, paprika, and hot paprika. Cook, tossing often, until the onion softens, 7 to 8 minutes. Add the orange juice and stock. Cook, stirring occasionally to deglaze the pan. Add the chicken and chorizo and cook until heated through, a minute or so more. Transfer to a platter.

MUSHROOMS IN SPANISH SHERRY

Steps:

• Heat a skillet to medium-high and add the olive oil and butter being careful not to burn.
• Add the mushrooms and sautè for about 5 minutes.
• Gently stir to distribute the olive oil/butter evenly over the mushrooms.(It may be necessary to add a bit more olive oil at this point because the mushrooms tend to soak up the oil rather quickly.).
• Add minced garlic and cook another minute.
• Next add the cream sherry and cook down mushrooms until softened but not slimy; about 2-3 minutes.
• Season mushrooms with salt and pepper. Garnish with fresh parsley leaves.
• Serve as an appetizer, a side dish or over pasta.

3 TASTY TAPAS: SHERRY-GARLIC BEEF, SHERRY-GARLIC MUSHROOMS, GRILLED CHORIZO

Steps:

• Preheat a grill pan over medium high heat.
• Place parsley and garlic in food processor and chop.
• Heat a large, heavy skillet over high heat.
• Cut chorizo on an angle in 1/2-inch slices. Grill 2 minutes on each side. Transfer to a serving dish.
• To the hot skillet, add about 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add meat and sear the pieces on all sides to caramelize it evenly. Add half of the garlic and parsley mixture to the pan. Turn to coat the meat. Season meat with salt and pepper. Add 1/2 cup sherry and turn the meat in the wine as it deglazes the pan. Transfer to a serving dish and cover with loose foil to keep warm. Return pan to heat.
• Repeat the same process with the mushrooms: add extra-virgin olive oil to the pan, 2 tablespoons or 2 turns of the pan. Add mushrooms, cook 3 or 4 minutes to char edges and soften, add parsley and garlic, then salt and pepper, then sherry. Reduce sherry while scraping up pan drippings and remove to serving dish.

TAPA OF MUSHROOMS IN GARLIC SAUCE

Steps:

• Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and chili or red pepper flakes. After about 30 seconds, when the garlic begins to sizzle, add the mushrooms and turn the heat to medium high. Cook, stirring, until they sear and begin to sweat, then sprinkle them with salt and add the white wine or sherry. Turn the heat down to medium, and continue to cook, stirring or tossing in the pan from time to time, until the mushrooms are tender, five to 10 minutes. Stir in the lemon juice and parsley, taste and adjust seasonings, and remove from the heat. Serve hot or warm in small ceramic dishes, or serve on a platter with toothpicks stuck into the mushrooms.