Sherried Mushrooms

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Recipe: #1527

October 27, 2011

"I do these in a foil pouch for easy clean up. The grill is always my choice, by the oven works just as well. And, a saute pan on the stove top will always work. So, either method. These are so easy and so good. Perfect to top a steak, chicken, or pork chop. Or, leave them whole and serve them as a side dish."

Original is 4 servings


  • Serving Size: 1 (221.8 g)
  • Calories 91.3
  • Total Fat - 6.4 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 2 mg
  • Sodium - 1954.9 mg
  • Total Carbohydrate - 6.8 g
  • Dietary Fiber - 6 g
  • Sugars - 6 g
  • Protein - 0.8 g
  • Calcium - 140.6 mg
  • Iron - 0.2 mg
  • Vitamin C - 22.2 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Foil Pouch ... Oven cooking or grilling. Add everything to the foil pouch and wrap up. Do not add the parsley until the end of cooking. Oven is 350, grill is medium heat. If you want to use a saute pan, add the butter and melt on medium heat. Add everything else and simmer on medium until the mushrooms are tender and most of the liquid has reduced. Both cooking processes will take about 15-20 minutes.

Step 2

Finish ... Garnish with the parsley, taste for any additional salt and pepper and ENJOY! They are very simple and easy to prepare.


No special items needed.

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