Best 7 Mushrooms With Sherry Vinaigrette Recipes

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Mushrooms with sherry vinaigrette is a delectable dish that combines earthy flavors with a tangy and slightly sweet sauce. This versatile dish can be served as an appetizer, side dish, or main course, and it pairs well with a variety of proteins and vegetables. The key to creating the perfect mushrooms with sherry vinaigrette is to use fresh, flavorful ingredients and to cook the mushrooms properly. Overcooking can make the mushrooms tough and rubbery, so it is important to cook them just until they are tender. The sherry vinaigrette adds a bright, acidic flavor that complements the earthiness of the mushrooms, and it also helps to keep them moist and succulent.

Check out the recipes below so you can choose the best recipe for yourself!

VINEGAR-AND-TARRAGON MUSHROOMS



Vinegar-and-Tarragon Mushrooms image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 minced garlic clove and 1 diced shallot in butter in a large skillet over medium heat, 3 minutes; season with salt and pepper. Add 1 pound each quartered shiitake and cremini mushrooms; cook until tender, about 10 minutes, adding 1 to 2 tablespoons water if needed. Add 1/2 cup white balsamic vinegar and cook until evaporated, 5 minutes. Add 1/4 cup chopped tarragon.

MUSHROOMS WITH SHERRY VINAIGRETTE



Mushrooms With Sherry Vinaigrette image

It doesn't get much simpler. Use as part of a tapas spread or as a salad. Be sure to let the salad marinate for at least an hour or two, as it takes a little time for the flavors to meld. From Joyce Goldstein's "The Mediterranean Kitchen", 1989. There is no substitute for the sherry vinegar, and it should be of good quality.

Provided by zeldaz51

Categories     Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

3 cups fresh white mushrooms, cut into quarters
1/2 cup mild olive oil
2 tablespoons sherry wine vinegar
1/2 cup sliced almonds, toasted
1/2 teaspoon salt
1 pinch fresh ground black pepper

Steps:

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

SHERRY BUTTERED MUSHROOMS



Sherry Buttered Mushrooms image

Looking for something to go with beef? Then check out these flavorful mushrooms for an easily-made side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h15m

Yield 25

Number Of Ingredients 6

1/2 cup butter or margarine, melted
1 teaspoon beef base or beef bouillon granules
2 tablespoons chopped fresh chives
2 cloves garlic, finely chopped
3 tablespoons dry sherry
2 pounds fresh whole mushrooms

Steps:

  • Mix butter and beef base in 3 1/2- to 4-quart slow cooker. Add remaining ingredients; stir gently to coat mushrooms.
  • Cover and cook on high heat setting about 2 hours or until hot. Gently stir.
  • Serve with slotted spoon. Appetizers will hold on high heat setting up to 2 hours.

Nutrition Facts : Calories 50, Carbohydrate 2 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 3 Mushrooms, Sodium 75 mg

WARM MUSHROOM SALAD WITH SHALLOTS AND SHERRY VINEGAR



Warm Mushroom Salad with Shallots and Sherry Vinegar image

Yield serves 4

Number Of Ingredients 13

2 garlic cloves
2 thick slices of bread from a large rustic loaf, lightly toasted
5 tablespoons plus 2 teaspoons extra virgin olive oil
1/2 pound shiitake mushrooms, stemmed, caps cut into 1-inch-thick slices
Kosher salt and freshly ground black pepper
1/2 pound oyster mushrooms, trimmed and left whole or broken in half if very large
1/2 pound button or cremini mushrooms, stemmed and cut in half or quarters if very large
4 shallots, peeled and cut into thin rings
2 cups frisée or thinly sliced endive
1/2 cup fresh flat-leaf parsley leaves, roughly torn
1/4 cup 1/2-inch batons of fresh chives
1 tablespoon sherry vinegar
Juice of 1/2 lemon

Steps:

  • Preheat the oven to 400°F.
  • Rub the garlic firmly on both sides of each slice of bread and then break the bread apart into large, rough croutons to make about 25 total. Lay them on a small baking sheet, drizzle with 1 tablespoon of the oil, toss, and toast in the oven for about 5 minutes, until golden brown but still slightly chewy in the middle. Set aside.
  • Have ready two large, heavy baking sheets. In a medium bowl, toss the shiitakes with 1 tablespoon of the oil, a big pinch of salt, and a grind or two of pepper. Spread them in one layer over half of one of the baking sheets. Repeat the procedure in the same bowl with the oyster mushrooms, arranging them next to the shiitakes, and then the buttons, putting them on the second baking sheet. Season and toss the shallots with the 2 teaspoons oil and salt and pepper, and arrange them alongside the button mushrooms. Roast for about 10 minutes, rotating the pans once during cooking, until the mushrooms are tender and the edges are golden brown. The buttons and shallots will probably take a few minutes longer than the rest.
  • While the mushrooms and shallots are cooking, toss the frisée, parsley, and chives in a large serving bowl with the sherry vinegar, lemon juice, the remaining 1 tablespoon olive oil, and salt and pepper to taste. When all the mushrooms and the shallots are done, add to the salad along with the croutons.

SHERRY AND GARLIC MUSHROOMS



Sherry and Garlic Mushrooms image

Aromatic with a touch of sweet and spicy!

Provided by lanapolitana

Time 20m

Yield Serves 4

Number Of Ingredients 8

3-4 Tbsp. extra-virgin olive oil
1 lb. small mushrooms, whole
kosher salt and pepper to taste
3-4 large cloves garlic, minced
1/4 cup sherry wine
Pinch red pepper flakes
Juice and zest of 1/2 lemon
2 Tbsp. chopped Italian parsley

Steps:

  • Heat the oil in a large skillet over medium-high heat. Be sure the mushrooms are completely dry. Add the mushrooms and saute undisturbed (do not stir) until the liquid released by the mushrooms evaporates and they turn golden brown, about 5- 8 minutes. Stir and continue to saute until most sides are browned, about 4-5 more minutes.
  • Reduce the heat to medium and add the minced garlic to the pan. Cook about 30-45 seconds.
  • Add the sherry, stir and saute about a minute.
  • Add the lemon zest and juice, red pepper flakes, salt, pepper and stir about 30-45 seconds. Remove the pan from the heat and top with fresh parsley. Taste and season if needed. Serve warm.

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

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

MUSHROOMS AND ASPARAGUS WITH SHERRY VINAIGRETTE



Mushrooms and Asparagus with Sherry Vinaigrette image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 30m

Yield Serves 8

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
1 1/2 pounds mixed mushrooms, such as shiitake, button, and cremini, trimmed and halved
Coarse salt and ground pepper
1 bunch asparagus (1 pound), ends trimmed, cut into 1 1/2-inch pieces
1 large shallot, thinly sliced crosswise
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1/2 cup low-sodium vegetable broth or water
1 tablespoon honey

Steps:

  • In a large skillet, heat 2 teaspoons oil over medium-high and cook one-third the mushrooms, stirring occasionally, until golden brown, about 4 minutes. Season with salt and pepper and transfer to a large bowl. Repeat with more oil and remaining mushrooms. Add 2 teaspoons oil to skillet and cook asparagus, stirring occasionally, until crisp-tender, about 4 minutes. Season with salt and pepper and add to mushrooms. Add 1 teaspoon oil to skillet and cook shallot until translucent, 3 minutes. Add vinegar and mustard and stir to combine. Add broth and cook, scraping up any browned bits with a wooden spoon, until slightly thickened, about 1 minute. Stir in honey, then pour over vegetables. Toss to combine and transfer to a serving dish. Serve warm or at room temperature (toss before serving).

Nutrition Facts : Calories 101 g, Fat 5 g, Fiber 2 g, Protein 4 g

Tips:

  • Use fresh mushrooms. Fresh mushrooms have a more intense flavor and texture than dried mushrooms.
  • Clean the mushrooms properly. To clean the mushrooms, gently wipe them with a damp cloth or paper towel. Do not rinse the mushrooms under running water, as this can make them soggy.
  • Slice the mushrooms evenly. This will help them cook evenly.
  • Use a good quality olive oil. Extra virgin olive oil has a more flavorful and intense taste than regular olive oil.
  • Don't overcrowd the pan. If you overcrowd the pan, the mushrooms will steam instead of sautéing.
  • Cook the mushrooms over medium-high heat. This will help them brown and caramelize.
  • Season the mushrooms with salt and pepper to taste.
  • Add the sherry vinegar at the end of cooking. This will help to brighten the flavor of the mushrooms.
  • Serve the mushrooms immediately. They are best when served hot.

Conclusion:

Mushrooms with Sherry Vinaigrette is a simple but delicious dish that can be served as an appetizer or side dish. The mushrooms are sautéed in olive oil and sherry vinegar, which gives them a rich and flavorful taste. This dish is perfect for a weeknight meal or a special occasion.

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