Sherried Mushrooms
http://www.eatingwell.com/recipes/sherried_mushrooms.html
From EatingWell: March/April 2007Tapas are not always fancy—usually they're just a few simple ingredients prepared well, like these tender, juicy mushrooms. Just place a dish of toothpicks next to the serving dish and let guests help themselves.
12 servings, 1/2 cup each | Active Time: 40 minutes | Total Time: 40 minutes
Ingredients
- 3 pounds white mushrooms, trimmed
- 1 tablespoon extra-virgin olive oil
- 3/4 cup cream sherry, (see Tip)
- 8 cloves garlic, minced
- 2 tablespoons lemon juice
- 1/2 teaspoon kosher salt
- Freshly ground pepper, to taste
- 2 tablespoons minced fresh parsley
Preparation
- Clean mushrooms and cut in half (or quarters if large). Heat oil in a large skillet or Dutch oven over medium-high heat. Add mushrooms and cook, stirring, for 10 minutes. Stir in sherry and garlic and continue cooking, stirring occasionally, until most of the juices have evaporated, 10 to 14 minutes. Stir in lemon juice and season with salt and pepper. Stir in parsley just before serving.
Nutrition
Per serving : 53 Calories; 1 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 7 g Carbohydrates; 2 g Protein; 0 g Fiber; 145 mg Sodium; 491 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 1/2 vegetable
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 1 day. Bring to room temperature before serving.
- Tip: Cream sherry is a fortified wine used to flavor sauces. Find it near other fortified wines in your wine or liquor store. Opened bottles will keep in a cool, dry place for months.