Mushrooms with Garlic and Sherry

These mushrooms with garlic and sherry are a magnificent addition to a tapas menu or served as an elegant appetizer or side dish.

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

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 Rossi

Mushrooms with Garlic and Sherry

  • Quick Glance
  • (5)
  • 20 M
  • 35 M
  • Makes 4 servings

Ingredients

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Directions

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. Originally published April 16, 2005.

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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.

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