Recipes

Search, browse, and manage your recipe collection.

New recipe
    Clear
    Name Serving Size Actions
    Open-Faced Egg and Tomato Bagel Stacks View Edit
    Orange Glazed Chicken w/ Rosemary View Edit
    Orange Glazed Chicken with Rosemary View Edit
    Orange Nut Muffins View Edit
    Orange Roughy with Orange Sauce View Edit
    Orange Sherry Mushroom Caps View Edit

    Servings: Not specified

    Directions

    Preheat a medium skillet over medium-high heat with 1 tablespoon of extra-virgin olive oil, 1 turn of the pan and 2 tablespoons of butter. Once the butter has melted add the crushed garlic cloves and the mushrooms, stem end up. Season with salt and pepper and cook for about 3 to 4 minutes or until the cap tops are brown. Flip the mushrooms to the other side, add the sherry, orange zest and juice and continue to cook for 3 to 4 minutes, or until the mushrooms are tender and cooked through. Add the parsley to the pan and toss to distribute. Serve hot or room temperature.

    Ingredients
    • 1 tablespoon extra-virgin olive oil
    • 2 tablespoons butter
    • 1 pound button mushrooms, trimmed of large stems and brushed clean
    • 2 crushed cloves garlic
    • Salt and freshly ground black pepper
    • 3 tablespoons medium dry sherry (recommended Dry Sack)
    • 1 orange, zested and juiced
    • 1/4 cup flat-leaf parsley, chopped, a handful

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 5 minutes Cook Time: 8 minutes Yield: 4 servings

    Orange-Almond Scones View Edit
    Orange-Mint Yogurt Sauce View Edit
    Orange-Spice Rum View Edit
    Orangey Herb and Oat-Crusted Chicken Tenders View Edit
    Orecchiette with Mini Chicken Meatballs View Edit
    Oreo Truffles View Edit
    Oriental Rice Salad View Edit
    Oriental Salad View Edit
    Original Ranch Crispy Chicken View Edit