Roasted Mushrooms In Sherry Cream

You will love these roasted mushrooms. Sometimes the simplicity of a recipe belies its complexity of flavor. Roasting these mushrooms intensifies their woodsy flavors, and the sherry cream sauce makes them a rich and unique addition to your holiday table. This vegetable side dish is perfect with roasted meats, especially prime rib. Yet, is easy enough that you will want to enjoy anytime you grill too! Serve it with steaks or chops to bring a steakhouse feel to your family dinner table.

It so good that you can serve on its own as an appetizer. Toss it with some pasta and grilled chicken for a delicious easy main dish.

If you are making this for a holiday meal and you do not have the oven space to roast the mushrooms, you can saute’ them, and they will still be delicious. You can also roast the mushrooms in advance and heat them in the sherry cream just prior to serving. Roasting the mushrooms the day before and refrigerating overnight is an option, but you will sacrifice some of the firmness of texture that is created by roasting the mushrooms. Either way, these mushrooms in sherry cream are a delicious compliment to your meal.

Print Recipe

Roasted Mushrooms In Sherry Cream

Courses: appetizers, side dishes

Difficulty: Beginner Prep Time 10 mins Cook Time 30 mins Total Time 40 mins

Servings: 8

Ingredients

Servings

• 3 tbsp olive oil
• 3 lb assorted wild mushrooms (baby bella, shiitake, trumpet, oyster)
• 3 tbsp butter
• ¹⁄₄ cup finely diced shallot
• 1 clove garlic, crushed
• 1 tbsp flour
• ¹⁄₃ cup milk
• 1 tsp fresh thyme leaves
• 1 cup heavy cream
• ¹⁄₄ cup sherry wine
• 4 tbsp chopped parsley

Instructions

1. Wash and quarter mushrooms.

   Toss in olive oil and 1/2 tsp kosher salt.

   Lay out flat on parchment lined sheet pan.

   Roast in 450 degree oven for 20 min.

   Remove and set aside.

   When cool, drain broth from mushrooms and reserve for next step.

2. In a large saute' pan on medium heat melt butter.

   Add shallots and garlic and saute' until translucent.

   Dust with flour and stir to combine.

   Add mushroom broth and milk and bring to simmer while continuously stirring.

   Stir in sherry and heavy cream and continue to simmer on low heat while stirring.

   Add thyme and continue to simmer on low until cream has reduced by half.

    

   Sauce will thin slightly after adding mushrooms. Be sure to reduce the cream before adding the mushrooms to prevent the final product from being too watery.

3. Add roasted mushrooms to saute' pan and bring to simmer, stirring gently.

   When mushrooms are fully heated, toss in chopped parsley.

   Season to taste and serve.

Keywords: mushrooms