Some recipes are borne of necessity, but live on in deliciousness. This is one of them. Gentle Readers, the Practical Cook does love to deglaze a pan. Not only does it render a quick and simple sauce using the essence of whatever you’re cooking, it makes clean-up soooo much easier.
Golden Sherry Squash, Mushrooms, and Onions Recipe
8 to 12 ozs button or cremini mushrooms (or whatever type you have on hand), cleaned and quartered
salt and pepper
1/2 to 1 teaspoon dried thyme
1/4 to 1/2 sweet onion, diced
1 or 2 lbs of squash and/or zucchini, cleaned and sliced into bite-size chunks
~1/4 to 1/2 cup golden sherry (or sweet marsala)
2 Tablespoons butter (optional, but delicious)
1. In a large skillet or dutch oven, heat a splash of olive oil over medium-high heat. When hot but not smoking, saute mushrooms until they release their water and start to brown.
2. When mushrooms are starting to brown, add salt and pepper to taste, thyme, and onion. Stir and continue to saute, lowering the heat to medium.
3. When the onions are starting to soften, add squash and saute over medium heat until just before they’re done. Raise heat back to medium-high, move veggies to the side of the pan, forming a well, pour in sherry and boil, using spatula/wooden spoon to scrape up any brown veggie bits.
4. Reduce sherry for 1 minute, or until desired thickness. Remove pan from heat, add butter, stir and adjust salt and pepper to taste.
Serve plain as a side with fish, pork, or tofu cutlets. Would be great over buttered noodles. I ate the leftovers in a tortilla with a sharp cheddar cheese, and that was fantastic. Would make again just to eat that Punt! dish.
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Tomorrow, The Practical Cook is on location at The Chocolate Tree.