Mushrooms with garlic and sherry is a classic in tapas bars but also makes a swell side dish on a random weeknight. Be sure to serve with plenty of bread so you can sop up those juices.–Renee Schettler

A skillet filled with mushrooms with garlic and sherry, sprinkled with parsley, and a wooden spoon resting beside it.

Mushrooms with Garlic and Sherry

4.88 / 8 votes
A classic Spanish tapas, these mushrooms with garlic and sherry are an impressive gluten-free appetizer.
David Leite
Servings4 servings
Calories96 kcal
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes


  • 2 tablespoons butter
  • 2 garlic cloves, finely chopped
  • 1 pound button or other mushrooms, trimmed and quartered
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons Fino, Amontillado, or Manzanilla sherry
  • 3/4 cup store-bought or homemade beef stock
  • 1 small dried hot red chile pepper, crumbled, or 1 teaspoon hot red pepper flakes, or to taste
  • Salt and freshly ground black pepper
  • 3 tablespoons chopped flat-leaf parsley leaves
  • Crusty bread, (optional)


  • In a large skillet over medium-high heat, melt the butter. Add the garlic and mushrooms and cook until the mushrooms have given up their liquid and are beginning to brown, 5 to 10 minutes.
  • Add the lemon juice, sherry, stock, and chile and bring to a boil. Reduce the heat to medium-low and let the mixture simmer, uncovered, for about 10 minutes, or until the liquid is quite syrupy and nearly evaporated.
  • Season with salt and pepper, garnish with parsley, and serve with crusty bread, if desired, for sopping up the juices.
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Serving: 1 portionCalories: 96 kcalCarbohydrates: 6 gProtein: 5 gFat: 6 gSaturated Fat: 4 gMonounsaturated Fat: 2 gTrans Fat: 0.2 gCholesterol: 15 mgSodium: 109 mgFiber: 1 gSugar: 3 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2005 Mark Bittman. Photo © 2005 fkruger. All rights reserved.

Recipe Testers’ Reviews

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.

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. Here they easily stand alone and are packed with flavor and goodness.

This is the kind of dish you want to tell people about!

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 a 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.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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Recipe Rating


  1. 5 stars
    So I made these as a side dish for roasted chicken, and had to come up with a last minute alternative because I ate most of them and then hid the rest before my company arrived. These are insanely delicious! I can’t wait to make them and actually share them with friends!

    1. That certainly is high praise, Kristen! We’re so pleased that you enjoyed these and we hope your friends get to taste them next time.

  2. 5 stars
    These mushrooms were the perfect compliment to our pasta dish. We used cremini mushrooms. I can imagine these on toasted crusty rustic bread with goat cheese for our version of mushroom toast.