RECIPE SECTION - Over 10,000 Recipes


 You are here > Home > Recipes

Vegetable Recipes• Mushrooms to Plantains • >  Mushrooms, in Sherry Vinaigrette



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Yield: 4 Portions


• 8.00 ounces shiitake mushrooms, stems removed
• Olive oil, as directed
• Salt and freshly ground black pepper
• 0.25 cup aged sherry vinegar
• 1.00 tablespoon chopped shallot
• 1.00 tablespoon Dijon mustard
• 1.00 tablespoon chopped fresh flat-leaf parsley
• 2.00 tablespoons finely chopped fresh thyme


Heat a grill or grill pan to high.

Brush mushroom caps on both sides with oil and season with salt and pepper. Grill until just cooked through, 3 to 4 minutes on each side. Remove from the grill.

When mushrooms are cool enough to handle, thinly slice them.

Whisk together the vinegar, shallot and mustard in a large bowl.

Gradually whisk in 1/2 cup olive oil and season to taste with salt and pepper.

Fold in the mushrooms, parsley, and thyme.

Set aside at room temperature for 20 minutes.

To serve, spoon mushroom sauce over grilled tuna fillets or steaks.

The Mushroom Council -
*Adapted from a recipe by Bobby Flay.



Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2019
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Other Links  




Popular Pages