Sherried Mushrooms

Be patient when cooking mushrooms; they need time to release their moisture and absorb the flavors of the other ingredients. Serve this creamy mushroom mixture over steaks.


7 servings (serving size: 1/3 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 9 Minutes
Cook: 18 Minutes

Nutritional Information

Calories 54
Caloriesfromfat 58 %
Fat 3.5 g
Satfat 1.1 g
Protein 2.5 g
Carbohydrate 4.2 g
Fiber 0.9 g
Cholesterol 4 mg
Iron 0.4 mg
Sodium 175 mg
Calcium 19 mg


1 tablespoon olive oil
1/2 cup chopped onion (1/2 medium)
2 garlic cloves, chopped
1/4 teaspoon grated fresh lemon rind
2 (8-ounce) packages mushrooms, quartered (about 6 cups)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup half-and-half
2 tablespoons dry sherry
1 tablespoon chopped fresh flat-leaf parsley


1. Heat a large nonstick skillet over medium-high heat; add oil. Add onion and garlic; sauté 4 minutes or until onion is tender. Stir in lemon rind.

2. Reduce heat to medium; add mushrooms, and cook 8 minutes or until tender. Sprinkle with salt and pepper.

3. Remove pan from heat, and stir in half-and-half and sherry. Return pan to medium-high heat, and bring to a boil; boil 1 minute or until slightly thickened. Sprinkle with parsley.

Jennifer Cofield,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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