Mushrooms in Cream And Sherry Herb Crust
Published July 31, 1984
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
THE HERB CRUST
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
½ teaspoon finely chopped fresh thyme or half the amount dried
THE MUSHROOMS
¼ pound fresh cultivated mushrooms (see note)
¼ 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
½ teaspoon finely minced garlic
1 ½ tablespoons dry Madeira wine
2 ½ tablespoons medium-dry Sherry
¾ cup heavy cream
Salt to taste if desired
Freshly ground pepper to taste
Sprigs of fresh parsley or coriander leaves for garnish, if desired
Nutritional analysis per serving (4 to 6 servings)
5 grams carbs; 52 milligrams cholesterol; 203 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 18 grams fat; 1 gram fiber; 228 milligrams sodium; 5 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the herb crust, combine the bread crumbs, Parmesan cheese, Gruy ere cheese, parsley, basil and thyme. Blend and set aside.
- Step 2
Cut away and discard the stems of all the mushrooms. Cut all the mushroom caps into fairly large bite-size pieces. They will shrink as they cook.
- Step 3
Heat the butter in a skillet and add the shallots and garlic. Cook, stirring, until wilted.
- Step 4
Add the mushrooms and cook, stirring, until the mushrooms give up their liquid. Cook until the liquid evaporates. The cooking time should be five to eight minutes. Scrape the mushrooms into a bowl and set aside.
- Step 5
To the skillet add the Madeira, Sherry, cream, salt and pepper. Cook over moderate heat about 10 minutes or until the sauce is reduced to about one-half cup.
- Step 6
Meanwhile, preheat the broiler to high.
- Step 7
Add the mushrooms to the cream sauce and blend. Spoon and scrape the mixture into a heat-proof serving dish. Cover with the herb and crumb mixture.
- Step 8
Run the dish under the broiler and broil until the crust is nicely browned. Garnish, if desired, with sprigs of fresh parsley or fresh coriander leaves.
Use a total weight of half a pound of mushrooms. You may use all fresh cultivated mushrooms if the wild varieties are not available. You may also use all wild mushrooms.
Private Notes
Comments
This was very popular at Thanksgiving. I used ~1.5 lbs fresh mushrooms - button, shimeji, shiitake, and maitake - inexpensive and always available at Ranch 99. I used panko instead of breadcrumbs, parsley/rosemary, and port instead of sherry/Madeira because it was what I had. One cup of cream was enough, plus double the shallots/garlic. It's a forgiving recipe. Easy, delicious, and deeply mushroomy.
This was very popular at Thanksgiving. I used ~1.5 lbs fresh mushrooms - button, shimeji, shiitake, and maitake - inexpensive and always available at Ranch 99. I used panko instead of breadcrumbs, parsley/rosemary, and port instead of sherry/Madeira because it was what I had. One cup of cream was enough, plus double the shallots/garlic. It's a forgiving recipe. Easy, delicious, and deeply mushroomy.