Sherry Soy Steakhouse Mushrooms
Sherry Soy Steakhouse Mushrooms
- 125 g Button mushrooms (quartered)
- 125 g Swiss Brown mushrooms (quartered)
- 2 tsp olive oil
- 1/2 cup sherry
- 6 cloves garlic (fresh and smashed)
- 3/4 cup low sodium soy sauce
- 2 tbsp fresh cracked black pepper
- 1 tbsp unsalted butter
- Preparation
- Heat your grill over direct heat at 250C and bring a roasting tray or skillet to temperature. Quarter the button and Swiss Brown mushrooms Smash the garlic cloves and slice spring onions into 1-inch pieces.
- Cooking/Assembly 4. Once the grill has stabilized and the pan is hot, add the oil and quickly follow with the quartered mushrooms. Roast for 4 to 5 minutes, shaking occasionally, then roast/sear for another 5 minutes. You should see good colour and much of the mushroom water evaporate. Once you like the caramelization and colour on the mushrooms, deglaze with the sherry (be careful of flame). Add the garlic and whip in to fully incorporate the flavours. Follow with the low sodium soy sauce and fresh black pepper. Allow the liquid to cook and reduce by half, about 3 to 5 minutes.
- Finishing
- Swirl the butter into the cooking liquid and allowing it to glaze the mushrooms. Drop the spring onions into the simmering liquid and allow to soften for 1 minute. 12. Transfer the mushrooms and sauce onto a presentation plate and serve immediately.
Be careful when deglazing with sherry as it may flame. Allow mushrooms to develop good colour before deglazing for maximum flavour.
Storage: Best served immediately. Can be reheated gently if needed.
Nutritional Notes: Low in calories, high in umami flavour. Vegetarian-friendly.