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.

Yield: 7 servings (serving size: 1/3 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 54
  • Calories from fat: 58%
  • Fat: 3.5g
  • Saturated fat: 1.1g
  • Protein: 2.5g
  • Carbohydrate: 4.2g
  • Fiber: 0.9g
  • Cholesterol: 4mg
  • Iron: 0.4mg
  • Sodium: 175mg
  • Calcium: 19mg


  • 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. 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. 2. Reduce heat to medium; add mushrooms, and cook 8 minutes or until tender. Sprinkle with salt and pepper.
  3. 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.
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