Sherry Mushrooms with Diver Scallops

This recipe is to die for delicious! We served these Sautéed Sherry Mushrooms with the amazing Diver Scallops that Alexander’s has been carrying. It was the perfect compliment to the Scallops. The mushrooms would be a great addition to rice, polenta, or over a beautiful piece of our prime grade beef. Or keep it simple and serve as a tapas or side dish.

Give this recipe a shot! It’s a guaranteed win in my book.

Sautéed Mushrooms with Sherry

• 1 lb. cremini mushrooms

• 4 Tbs. olive oil

• 3 Tbs. butter (give or take)

• 2 thinly sliced shallots

• 4-5 cloves chopped garlic

• ½ cup Alexander’s Chicken Broth

• 1 bunch parsley

• Garlic, salt and freshly ground pepper, to taste

• Turmeric

• 1/2 cup (4 fl. oz./125 ml) dry sherry

Directions

• Remove the stems from the mushrooms and discard

• Cut mushrooms into fours (larger mushrooms can be cut into 6 pieces)

• In a large sauté pan over medium heat, warm 1 Tbs. of the olive oil and 1 Tbs of butter

• Add the shallots and cook until caramelized and golden, 3 to 5 minutes

• Transfer the shallots to a bowl and set aside

• In the same pan over medium-high heat, warm the remaining olive oil and 1 more Tbs of butter

• Add the mushrooms, garlic and broth along with a big pinch of garlic salt, pepper, and

• Turmeric and cook until the mushrooms are tender

• Add the sherry to the mushrooms and deglaze the pan, stirring with a wooden spoon to remove any browned bits from the pan bottom

• Return the shallots to the pan and add parsley

• Cook, stirring 1 to 2 minutes

• Add remaining butter and cook until the butter has melted and glazes the mushrooms,

• about 1 minute more

• Season with salt and pepper to taste and serve immediately