Go Back
A skillet filled with mushrooms with garlic and sherry, sprinkled with parsley, and a wooden spoon resting beside it.
Print Recipe
4.89 / 9 votes

Mushrooms with Garlic and Sherry

A classic Spanish tapas, these mushrooms with garlic and sherry are an impressive gluten-free appetizer.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizers
Cuisine: Spanish
Servings: 4 servings
Calories: 96

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)
US - Metric

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

Serving: 1portion | Calories: 96kcal | Carbohydrates: 6g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 109mg | Fiber: 1g | Sugar: 3g