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Old 12-22-2007, 02:11 AM   #11
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Join Date: Oct 2007
Location: Perth, Western Australia
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Aunt Dot, I use sherry with my mushrooms too, although I prefer a medium or dry sherry over cream sherry.

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Old 12-22-2007, 12:52 PM   #12
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Location: Las Vegas, Nevada
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What a timely subject. I just got off the phone with my daughter who is having the whole family for Christmas dinner and they all want me to make my sherried mushrooms. This is how I do it and it's a hit every time.

Slice 3/4 LB. large button mushrooms about 1/4 inch thick. Add a little cajun seasoning, (I use Emeril's Essence). Saute in butter for a couple of minutes til juices run. Add - 2 Tbsp. Worchestershire sauce and continue sauteeing.
When mushrooms are almost browned deglaze with 3 Tbsp. sherry. Saute til almost dry and mushrooms are golden brown. Serve immediately. The combination of cajun seasoning, Worchestershire and Sherry give these mushrooms a unique flavor.

For this crowd I will make 2 lbs. mushrooms, and use twice the amount of Worchestershire and sherry. And, trust me on this, it won't be enough.

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Old 12-25-2007, 06:11 PM   #13
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Location: Toledo, Ontario, Canada
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I agree whole heartedly with the former. white wine during the processing, and cognac to finish.

I also use white stock, I get all the color from onion caramelization.

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