A deluxe version of sauteed mushrooms often served in tapas bars, this starter is wonderful for a sit-down dinner, but be sure to serve it with plenty of bread; you will want it to sop up the sauce.–Mark Bittman
Mushrooms with Garlic and Sherry
- Quick Glance
- 20 M
- 35 M
- Makes 4 servings
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1 pound button or other mushrooms, trimmed and quartered
- 1 tablespoon fresh lemon juice
- 2 tablespoons Fino, Amontillado, or Manzanilla sherry
- 3/4 cup beef stock
- 1 small dried hot red chile, crumbled, or 1 teaspoon hot red pepper flakes, or to taste
- Salt and black pepper, to taste
- 3 tablespoons chopped flat-leaf parsley leaves
- 1. Put the butter in a deep skillet and turn the heat to medium-high. Add the garlic and mushrooms and cook until the mushrooms have given up their liquid and are beginning to brown, 5 to 10 minutes.
- 2. Add the lemon juice, sherry, stock, and chile to the pan and bring to a boil. Lower the heat and let the mixture simmer, uncovered, for about 10 minutes, or until the liquid is quite syrupy and nearly evaporated.
- 3. Season with salt and pepper, garnish with parsley, and serve with crusty bread. Or let sit for a while and then reheat.
Recipe Testers Reviews
I couldn’t stop eating these mushrooms. When I first made them, I thought they would be fairly ordinary, but they are addictive. I used the 1 teaspoon of dried red pepper flakes and it was just right for me, but I like spicy food very much. I thought it might be a little too spicy for some people. Definitely get the best crusty bread you can find to eat with these mushrooms, and pig out. I’d like to try this recipe next time using Marsala instead of the sherry for a slightly different flavor.
The mushrooms were delicious! My wife and I ate them out of the pan while standing in the kitchen. I would make these again and serve them as a side dish or maybe even put them on top of burgers.
Really nice recipe! Easy, tasty and could be served in multiple ways. I made some a bit ahead and let them sit for 45 to 60 minutes. I never really had the “syrupy” liquid, and by the time I served the mushrooms, most, if not all, the liquid was gone. I chose to serve them spooned over lightly toasted baguette slices — and even without much in the way of sauce, they were still delicious. The leftovers were also good cold.
These mushrooms were a delight! Not a lot of ingredients, simple to make, and yet the result was very delicious. Served with slices of bread, it is fantastic.
Scrumptious and syrupy, these mushrooms are all about flavor. Apparently this recipe was to serve four, but my husband and I devoured them quite happily ourselves. Quickly. This is truly one of the best strictly-mushroom dishes I have had. Here they easily stand alone and are packed with flavor and goodness. The mushrooms sucked up the other ingredients rather nicely, and the sherry and beef stock, along with the mushroom juices, made a wonderful sauce. We both tried to think of ways to improve this dish but we could not — except to double it next time. Perhaps some fresh thyme would be nice, as thyme and mushrooms have an affinity for one another. Very pretty sprinkled with the fresh parsley. This is the kind of dish you want to tell people about!