Mushrooms in Cream And Sherry Herb Crust Recipe

Name: Mushrooms in Cream And Sherry Herb Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons fresh bread crumbs; 2 tablespoons freshly grated Parmesan cheese; 3 tablespoons Gruyere or Swiss cheese grated as finely as possible; 1 tablespoon finely chopped parsley; 2 teaspoons finely chopped fresh basil; 1/2 teaspoon finely chopped fresh thyme or half the amount dried; 1/4 pound fresh cultivated mushrooms (see note); 1/4 pound assorted wild mushrooms such as shiitake, morels and pleurotes, available in specialty shops where fine fresh vegetables are sold; 2 tablespoons unsalted butter; 2 tablespoons finely minced shallots; 1/2 teaspoon finely minced garlic; 1 1/2 tablespoons dry Madeira wine; 2 1/2 tablespoons medium-dry Sherry; 3/4 cup heavy cream; Salt to taste if desired; Freshly ground pepper to taste; Sprigs of fresh parsley or coriander leaves for garnish, if desired

Servings: persons

3 tablespoons fresh bread crumbs
2 tablespoons freshly grated Parmesan cheese
3 tablespoons Gruyere or Swiss cheese grated as finely as possible
1 tablespoon finely chopped parsley
2 teaspoons finely chopped fresh basil
1/2 teaspoon finely chopped fresh thyme or half the amount dried
1/4 pound fresh cultivated mushrooms (see note)
1/4 pound assorted wild mushrooms such as shiitake, morels and pleurotes, available in specialty shops where fine fresh vegetables are sold
2 tablespoons unsalted butter
2 tablespoons finely minced shallots
1/2 teaspoon finely minced garlic
1 1/2 tablespoons dry Madeira wine
2 1/2 tablespoons medium-dry Sherry
3/4 cup heavy cream
Salt to taste if desired
Freshly ground pepper to taste
Sprigs of fresh parsley or coriander leaves for garnish, if desired

1
To make the herb crust, combine the bread crumbs, Parmesan cheese, Gruy ere cheese, parsley, basil and thyme.
2
Blend and set aside.
3
Cut away and discard the stems of all the mushrooms.
4
Cut all the mushroom caps into fairly large bite-size pieces.
5
They will shrink as they cook.
6
Heat the butter in a skillet and add the shallots and garlic.
7
Cook, stirring, until wilted.
8
Add the mushrooms and cook, stirring, until the mushrooms give up their liquid.
9
Cook until the liquid evaporates.
10
The cooking time should be five to eight minutes.
11
Scrape the mushrooms into a bowl and set aside.
12
To the skillet add the Madeira, Sherry, cream, salt and pepper.
13
Cook over moderate heat about 10 minutes or until the sauce is reduced to about one-half cup.
14
Meanwhile, preheat the broiler to high.
15
Add the mushrooms to the cream sauce and blend.
16
Spoon and scrape the mixture into a heat-proof serving dish.
17
Cover with the herb and crumb mixture.
18
Run the dish under the broiler and broil until the crust is nicely browned.
19
Garnish, if desired, with sprigs of fresh parsley or fresh coriander leaves.

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tablespoons fresh bread crumbs, 2 tablespoons freshly grated Parmesan cheese, 3 tablespoons Gruyere or Swiss cheese grated as finely as possible, 1 tablespoon finely chopped parsley, and more.

Yes, Mushrooms in Cream And Sherry Herb Crust falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushrooms in Cream And Sherry Herb Crust

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