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Sherried Mushrooms

Sherried Mushrooms

These mushrooms are incredible over steak, potatoes, or buttered noodles.MORE+LESS-


teaspoon fresh rosemary


pound mushrooms, sliced

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  • 1

    Bring sherry and broth to a rapid boil.

  • 2

    Add salt, pepper, and rosemary. Simmer.

  • 3

    Sauté mushrooms in butter with chives.

  • 4

    Stir cornstarch with water and add slowly to sherry and broth, stirring constantly.

  • 5

    When broth is smooth and clear, add 2 tbsp butter.

  • 6

    Add hot mushrooms and let stand over hot water until ready to serve.

Expert Tips

  • With steak, pork chops, chicken, buttered noodles or rusks, as a mushroom gravy over potatoes, or as a side dish.

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A
Vitamin C

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe Summary

  • 4 skinless, boneless chicken breast halves
  • salt and ground black pepper to taste
  • garlic powder, or to taste
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 tablespoon olive oil (Optional)
  • ¼ cup cream sherry
  • ¼ cup chicken broth, or as needed (Optional)
  • 4 slices provolone cheese

Season chicken with salt, pepper, and garlic powder.

Heat butter in a skillet over medium heat cook chicken in the melted butter until no longer pink in the center and juices run clear, 3 to 4 minutes per side. Remove chicken from skillet.

Cook and stir onion and mushrooms in the same skillet add olive oil. Cook until onion and mushrooms are slightly tender, 5 to 10 minutes. Pour sherry and chicken broth into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, about 2 minutes.

Return chicken to the skillet, cover, and simmer chicken and onion mixture until liquid is slightly reduced, about 15 minutes. Spoon onion and mushrooms atop each chicken breast and top each with a slice of provolone cheese. Remove skillet from heat cover skillet until cheese melts, about 5 minutes.

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I love these empanadas. I have made them at least five times and guests always love them. They are time consuming to make but worthwhile the time. I can't find cream sherry where I live, so I substitute it with a mix of dry sherry and marsala wine. They turn out really well.

Fabulous. Followed recipe. I did a test run for a party and tried 1/2 the recipe in individual empanadas the second one as a tart. If you serve in the tart form, they need to be eaten with a fork. If you want finger foods, go with individual empanadas. I used a round cookie cutter.

I've made this 3 times now (twice with cooking clubs) and it continues to be a winner. Just a few comments: 1) 6 tablespoons of butter is excessive 2) It doesn't work very well cutting these in circles and making individual empanadas too much pastry and not enough filling and 3) I serve this with a side of chive/sour cream. Otherwise, this is simple to make and very, very good.

These were delicious! I used one large onion and almost thought it would be too much but perfect! Although the mushrooms did take quite a while to reduce, they were quite simple to make I made 18 small empanadas using the puff pastry sheets rather than 2 large, there was quite a bit of leftover mixture.

These are delicious, but I found making the filling to be way more time consuming than I anticpated. It takes a very long time for the mushrooms to reduce so while it is really delicious. be sure to budget your time accordingly. Also, I did not do the puff pastry bit but rather, made individual empanadas with another type of dough, so I can't comment on how that part of the recipe fares.

We've served these many, many times and unfortunately have never had any leftovers. I have found that sometimes I really need to add a lot more salt than I would expect (since the prosciutto lends such saltiness) but sampling it as it is cooking makes it easy and the extra salt really enhances the flavors. Making small empanadas can be time-consuming, but they make for very attractive hors d'oevres when served that way. Regardless of the presentation, these are delicious.

Sherried Mushroom Pilaf

Comfort food can offer comfort even in the cruelest of times. This Sherried Mushroom Pilaf is loaded with nutty grains, greens and delicious mushrooms for creamy comfort in a bowl.

April is the cruelest month, breeding
Lilacs out of the dead land, mixing
Memory and desire, stirring
Dull roots with spring rain.

Come April, I always think of the opening line from “The Waste Land,” “April is the cruelest month.” If it seems especially cruel in this time of coronavirus, so it did almost a century ago when T. S. Eliot wrote it. His seminal poem evokes Europe’s blasted geographical and emotional landscape following World War I. Read the whole poem here.

We’re facing another kind devastation with this pandemic. As we shelter in place, we, like Eliot, mix memory and desire.

We remember other Aprils Easter and Passover and Ramadan with family and friends.

A friend, a seminary drop-out, usually loves Easter service. He’s pretending it doesn’t exist this year. He’s holding on to Lent until we’re through this. You don’t have to be like him — and I hope you aren’t. I wish you and your family a sweet Easter.

Spring coaxes forth life. Lilacs grow from what seems like dead soil. Woody, tangled roots come back to life with spring rain. We will come back, too. So do everything you can to stay safe and healthy. Practice the six Ss:

  • social distancing
  • sheltering at place
  • sanitation
  • self-care
  • stop touching your face (harder than we realized, yeah?)
  • stock up on the immunity-boosting, happiness-inducing produce of spring, including tender greens, fresh berries and mushrooms .

  • 2 tbsp butter
  • 3 227-g pkgs sliced cremini mushrooms , about 9 cups
  • 3 sprigs thyme
  • 1/4 cup dry sherry
  • 2 tbsp brandy , optional
  • 1/8 tsp salt
  • MELT butter in a large frying pan over medium-high. When hot and bubbly, add mushrooms and thyme. Cook until mushrooms are tender, about 4 min. Add sherry, brandy and salt. Increase heat to high and stir until liquid is absorbed and mushrooms start to brown around edges, about 10 min. Season with fresh pepper.


  • Serving Size: 1 (221.8 g)
  • Calories 91.3
  • Total Fat - 6.4 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 2 mg
  • Sodium - 1954.9 mg
  • Total Carbohydrate - 6.8 g
  • Dietary Fiber - 6 g
  • Sugars - 6 g
  • Protein - 0.8 g
  • Calcium - 140.6 mg
  • Iron - 0.2 mg
  • Vitamin C - 22.2 mg
  • Thiamin - 0 mg

Step 1

Foil Pouch . Oven cooking or grilling. Add everything to the foil pouch and wrap up. Do not add the parsley until the end of cooking. Oven is 350, grill is medium heat. If you want to use a saute pan, add the butter and melt on medium heat. Add everything else and simmer on medium until the mushrooms are tender and most of the liquid has reduced. Both cooking processes will take about 15-20 minutes.

Step 2

Finish . Garnish with the parsley, taste for any additional salt and pepper and ENJOY! They are very simple and easy to prepare.

3 Simple Lion’s Mane Mushroom Recipes

The perfect lion’s mane mushroom recipe depends on the format, taste, and benefits you are looking for. If you are using it in a powered form, then you will need to know the best lion’s mane mushroom dosage to use in a recipe. If you are cooking lion’s mane mushroom you will want to get the right texture and taste will preserving the nutritional benefits. Fortunately, we have the best lion’s mane mushroom recipe for you.

Whether you want to make lion’s mane mushroom soup or a lion’s mane mushroom elixir the benefits are still the same. Lion’s Mane mushroom, also known as ‘Nature’s Nutrient for the Neurons’. This is because of its ability to stimulate the production of nerve growth factor. Nerve Growth Factor plays a role in cognition, mood, inflammation & more. They are responsible for the development of new neurons and for the health and maintenance of mature ones. ¹ Using these lion’s mane mushroom recipes will help you get the [nutrients your neurons need] (say that five times fast).

Lion’s Mane Mushrooms are definitely a “superfood”. Not only because of their neurological benefits but because of their antioxidant properties. Lion’s mane mushrooms can be enjoyed raw, cooked, dried, powdered, or as a tea. If you want to get their benefits in a concentrated and potent form you can buy them in powdered or extract form. This format is typically used for medicinal purposes. But you can also incorporate them into your diet.

The best way to cook lion’s mane mushrooms is to keep it simple. Brush them off, slice them, and cook them in some salted butter with some crushed garlic and a shake of ground white pepper.

1. Simple Sauteed Lion’s Mane Mushroom Recipe

This is a quick and easy way to enjoy lion’s mane mushrooms. With simple ingredients that you will probably have already this recipe is our favorite as it tastes amazing. This recipe is aa delicious topping for pasta, tofu, or other dishes.


  • 1/2 lb. Lion’s Mane mushrooms (sliced)
  • 2 tablespoons butter or olive oil
  • 3 tablespoons dry white wine
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 1 tablespoon minced garlic


  1. When preparing lion’s mane mushroom tear the whole mushrooms into bite-sized wedges, by separating it like a head of cauliflower.
  2. Slice the mushrooms to make them easier to sautee
  3. In a skillet or saucepan, heat up the oil or butter.
  4. Next, add in the garlic and gently stir (keep an eye of the garlic as you do not want it to burn)
  5. Just when the garlic turns golden, add the sliced mushrooms.
  6. Saute the mushrooms, stirring regularly, for about 5-10 minutes or until they brown.
  7. Sprinkle salt and pepper and continue stirring for another 2 – 3 minutes.
  8. Remove from heat and serve.

Lion’s Mane Mushroom Taste

Lion’s mane mushrooms taste is similar to crab or lobster. It is often compared to seafood and is noted for having a meaty texture. Lion’s mane powder has an earthy and fishy flavor profile.

Because of this, we also have a lion’s mane mushroom recipe that is a little more complex but pairs well with the seafood flavor of the mushroom.

2. Lion’s Mane Mushroom Cakes (aka Crab Cakes)

This recipe gives lion’s mane mushrooms a fun twist. Playing off the flavor profile and the breadcrumbs give it a fun crunch. This is an excellent way to serve lion’s mane mushrooms to family and friends who may not be ready to take the full leap.

Sherried Mushrooms - Recipes

Fill a large stockpot with water and place on high heat. Salt water generously until it is almost as salty as the ocean. Bring to a boil.

While stockpot is heating, slice mushrooms or tear them into bite-sized pieces. Heat butter in large pan over medium heat. Add onion and garlic to pan and season with salt and pepper. Cook until translucent, being careful not to burn the edges of the onion. Add mushrooms and cook for 5–10 minutes. Add sherry and cook until fully absorbed, stirring occasionally. Add chicken stock and reduce by about two-thirds. Reduce temperature to low and add cream and parmesan. Grate nutmeg over a Microplane in just 3 or 4 swipes.

Leave sauce on low heat and add pasta to the boiling stockpot. After 6 minutes, remove a piece of pasta to test doneness. Do this every minute until pasta is perfectly al dente. It should have a bit of bite to it.

Once pasta is cooked, reserve ½ cup pasta water and drain the rest into a colander. Add pasta to the mushroom and cream and stir to coat. Add reserved pasta water if sauce needs to be thinned out. If not, you may now discard the pasta water.

Sherried Mushrooms - Recipes

My father was a mycophile. Chances are your father may have been one as well or perhaps even your grandmother. In my Slavic family mushrooms played a starring role in many holiday meals, especially on Christmas Eve when my grandmother made “white borscht” with oats and mushrooms. I don’t remember much about mushroom hunting with my dad, but I do remember how he was extremely careful to show me which mushrooms were safe to eat and which ones we shouldn’t touch.

These days I have a few friends who still forage for mushrooms but it truly is a lost art. Some groups, such as the Connecticut Valley Mycological Society, are dedicated to teaching about wild mushrooms. And even closer, on this Saturday, October 12th the Cornwall Conservation Trust will host a morning Walking with Naturalists – Foraging Fall Mushrooms.

I enjoy all types of mushrooms but never forage my own, I prefer to safely purchase them at the market or, for a special treat, I buy more exotic mushrooms from Mohawk Mountain Mushrooms based in Goshen CT. This week we had a giant “lion’s mane mushroom” simply sautéed with a little olive oil and garlic.

Sautéed mushrooms are a side dish on the menu of steakhouses across the US. A classic and easy way to prepare sautéed mushrooms is with a sherry sauce. For this recipe, don’t use “cooking sherry” which has an off-taste and often contains additives. A bottle of dry sherry can be purchased for a moderate price at most liquor shops and many grocery stores. I like to use a classic Amontillado Sherry (as in Edgar Allan Poe’s “The Cask of Amontillado”). Save any extra to make sherried chicken livers or to serve slightly chilled as an aperitif.

Although many recipes for sherried mushroom use cream as a thickener, I prefer to let the flavor of the mushrooms shine by thickening my sauce with a little cornstarch and water. Note that sautéed mushrooms will reduce a lot while they are cooking so don’t be concerned if they are heaped in the pan when you begin. I prefer to use a cast iron pan but any heavy skillet that retains its heat should work well.


1 pound fresh “baby bella” or white button mushrooms, sliced
2-3 tablespoons extra virgin olive oil
3 garlic cloves, minced
¼ cup dry sherry
2 teaspoons cornstarch
2 teaspoons water
Salt and pepper, to taste
Minced parsley, for serving

Place 2 tablespoons of olive oil in a cast iron pan and warm the pan over medium-high heat until the oil is shimmering.

Place the mushrooms in the pan and give them a quick stir to coat them with the oil.

Do not continue to stir the mushrooms. Let them quietly sear and turn golden brown. The mushrooms will release a lot of juice into the pan, which will then evaporate. When the mushrooms have turned golden brown, add another tablespoon of olive oil and the garlic and stir the mushrooms to make sure they evenly brown.

When the mushrooms have caramelized and softened, turn down the heat to low and add the sherry, stirring well.

In a little bowl, mix the cornstarch and water, and pour this slurry onto the mushrooms, constantly stirring. This will thicken the sauce and give a beautiful sheen to your sautéed mushrooms. If the sauce seems a bit too thick, add a little more water or sherry and stir well.

Add a little salt and pepper to taste and top with some minced parsley. Serve immediately.


  • Serving Size: 1 (221.8 g)
  • Calories 91.3
  • Total Fat - 6.4 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 2 mg
  • Sodium - 1954.9 mg
  • Total Carbohydrate - 6.8 g
  • Dietary Fiber - 6 g
  • Sugars - 6 g
  • Protein - 0.8 g
  • Calcium - 140.6 mg
  • Iron - 0.2 mg
  • Vitamin C - 22.2 mg
  • Thiamin - 0 mg

Step 1

Foil Pouch . Oven cooking or grilling. Add everything to the foil pouch and wrap up. Do not add the parsley until the end of cooking. Oven is 350, grill is medium heat. If you want to use a saute pan, add the butter and melt on medium heat. Add everything else and simmer on medium until the mushrooms are tender and most of the liquid has reduced. Both cooking processes will take about 15-20 minutes.

Step 2

Finish . Garnish with the parsley, taste for any additional salt and pepper and ENJOY! They are very simple and easy to prepare.