Roasted Mushrooms with Jerez Sherry

Roasted Mushrooms with Jerez Sherry

Roasted Mushrooms with Jerez Sherry

Yield: Serves 6-8 as a tapa or appetizer


Ingredients

1 lb. cremini mushrooms, about 1 ½-in. diameter, stems trimmed
¼ cup olive oil
¼ cup shallots, finely minced
1 Tbsp. fresh thyme leaves, minced
Kosher salt and freshly ground pepper
¼ cup Spanish sherry, fino or manzanilla


Preparation

Oven Temperature: 530-560 degrees

In a medium bowl toss the mushrooms with the olive oil to coat.

Flame Height: 4

Arrange the mushrooms on a thin aluminum pan and roast in the center of the oven for 2-4 minutes, rotating the pan as needed until nicely browned. Add the shallots and thyme and season with salt and pepper. Return to the doorway for 30 seconds or until the shallots soften but have not burned. Pour sherry over the mushrooms and push to the center of the oven to burn off slightly. Serve immediately with a chilled glass of sherry!

 



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