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
Mushrooms with Garlic and Sherry
Ingredients
- 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)
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
OK, I admit this will sound a bit sappy but it cannot be helped. We have made this dish so often I have it memorized inside and out. We are having a tapas evening (again) and will serve these with toothpicks along with several other tempting bites. My husband and I easily devour the entire recipe that is to serve 4. Last week we simply had these with deviled eggs, chicken wings and lots of crusty bread. When we have mushroom-loving guests, this is always requested. It is so nice to have a different side dish that is so unexpected and greeted with a lot of “Mmmmmmmmm…”.
Lovely, Brenda!
I want to try these with Tori Ritchie’s Cheddar-Chive Gougères!
Please let us know if you do, Mary. We would love to hear…
I didn’t have any Sherry, unfortunately (it’s hard to find it where I live) so I used white wine instead. This was a hit. Mushrooms had a great flavor, red pepper added a kick to them, since we do not eat bread I served it as a side dish. Definitely will be my keeper!!
So glad the recipe was a hit. And the substitution is perfectly fine, obviously. Hope you make it again soon.