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Home » Vegan » Sherry Mushrooms Recipe

Sherry Mushrooms Recipe

Jan 7, 2020 · by Valentina · 33 Comments

This post may contain affiliate links.

Jump to Recipe

Sherry Mushrooms are a delicious tapa or side dish. They're also a fabulous addition to polenta, rice, pasta, steak, chicken, and so much more.

Super golden caramelized sliced button mushrooms in a black ceramic bowl.

With essentially two ingredients, you can make a mushroom dish that's deeply flavorful, rich and over the top delicious.

Sherry Mushrooms are very simple, yet incredible!

These mushrooms can stand on their own as an appetizer -- a tapa, if you will. They're perfect to serve with a few other small plates like Bruschetta with Champagne Grapes and Grilled Olives. It's always so much fun for guests to have a few different dishes to sample.

I love them as a side dish, too. Mushrooms are great alongside grilled steak or chicken.

They can also be a wonderful, earthy ingredient to enhance a number of other dishes.

Jump to:
  • Key Ingredients
  • How to Make Them
  • Variations
  • What can you add Sherry Mushrooms to?
  • Serving Suggestions
  • Can you make them ahead?
  • More Must-Try Mushroom Recipes
  • Sherry Mushrooms Recipe

Key Ingredients

Big pile of sliced Crimini mushrooms.
  • Crimini or Button Mushrooms - I tend to use the Crimini mushrooms because they have a slightly earthier flavor that I love. Both will be fantastic, though, and you can also make this with other mushrooms like portobello, Oyster or Shiitake. Be sure to was the mushroom very well, and to save time you can purchase pre-sliced mushrooms. (Pre-sliced mushrooms still need to be washed!)
  • Cream sherry - Made from green grapes, the sherry adds a wonderful nut-like sweet flavor. If you'd prefer a less sweet flavor, use dry or medium sherry. In this recipe it's used to deglaze the pan once the mushrooms have caramelized. It lifts all of the delicious bits of mushroom that are stuck to the bottom of the pan, bringing them back into the mix for ultimate deliciousness.

How to Make Them

- Over high heat, preheat a large sauté pan that’s coated with olive oil.


Recipe tip: Just like cooking Oyster mushrooms, or really pretty much any mushroom variety, it's very important to get the pan super hot before you sauté. (This, along with cooking them in batches, is how to achieve that beautiful golden caramelization.)

- Add the the mushrooms in batches, 4 cups at a time, and cook until they have shrunk quite a bit, and golden brown, stirring from time to time. Turn the heat Remove the mushrooms and add them to a bowl. Repeat the process until all of the mushrooms are cooked. Add all of the mushrooms back to the pan.



Caramelized sliced mushrooms in a cast iron skillet.

- Reduce the heat to low pour in the sherry to deglaze the pan. Return the heat to high and use a wooden spatula with a flat edge to loosen any mushrooms bits from the bottom of the pan. Mix and sauté until the sherry has evaporated just about completely. 



Super golden caramelized sliced button mushrooms in a cast iron skillet.

(More detailed instructions are in the recipe card below.)

Variations

Sherry Mushrooms are simple to make, with essentially two ingredients -- and they're delectable as they are. That said, there are many fun ways to mix them up with additional flavors.

Here are a few ingredients you can add to the mushrooms to change them up a bit.

  • Adding garlic to the mushrooms is always a hit. If you add roasted garlic, it'll give it a subtle sweet flavor, which blends really well with the sweetness from the sherry. If you add raw garlic, it'll add a nice kick. I'd add it to the pan before the mushrooms and let it soften.
  • Any sort of onion, especially shallots, would be a delicious addition.
  • You can add all sort of fresh herb, like thyme, rosemary, tarragon, sage, parsley, or any combination thereof.
  • Want to make it richer? Use butter instead of olive oil, or a blend of the two.

What can you add Sherry Mushrooms to?

  • Mix them into polenta.
  • Add a little cream or cashew cream, and they'll become a mushroom pasta sauce.
  • Top small toasts with them and serve it as an appetizer.
  • Mix them into savory pie fillings.
  • Toss them into salads.
  • Add them to a stir fry.
  • Top your pizza with them.
Super golden caramelized sliced button mushrooms in a black ceramic bowl, on wood surface.

Serving Suggestions

If you'd like to serve the mushrooms as a side dish, below are a handful of of dishes that would be excellent with them.

  • sliced mediterranean marinated steak with fresh rosemary on white platter
    Mediterranean Marinated Flank Steak
  • Sliced chicken thigh on brown rice with whole roasted garlic cloves, on Italian gold and blue painted plate.
    Roasted Garlic Chicken and Rice
  • A square slice of potato Moussaka on a white plate with blue floral designs.
    Vegetarian Potato Moussaka Recipe
  • Two stacked Spinach and Ricotta Rolls on a cream-colored plate with Eucalyptus leaves behind it.
    Spinach and Ricotta Rolls with Phyllo

Can you make them ahead?

Absolutely! Sherry mushrooms will keep well in a tightly sealed container in the refrigerator for a couple of days. You can heat them in a sauté pan, the oven or microwave.

More Must-Try Mushroom Recipes

  • Close up of a white plate with a blue and red dot-like pattern along the edges, full with enoki mushrooms in a spicy Asian sauce.
    Spicy Enoki Mushrooms
  • Dairy Free Cream of Mushroom Soup
  • Close up of sliced Sliced Marinated Grilled Portabello Mushrooms on a white rectangulsr plate with green onions.
    Marinated Grilled Portobello Mushrooms
  • Close up of a brown ceramic bowl with creamy wild rice soup with a red cloth napkin and fresh herbs around. it.
    Cream of Mushroom Wild Rice Soup

Enjoy! I hope you love these Sherry Mushrooms as much as I do.

close up of browned mushroom slices in a black bowl

Sherry Mushrooms Recipe

Valentina K. Wein
Sherry Mushrooms are a delicious tapa or side dish. They're also a fabulous addition to polenta, rice, pasta, steak, chicken, and so much more.
5 from 8 votes
Print
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Appetizer, Side Dish
Cuisine American
Servings 8
Calories 135 kcal

Ingredients
  

  • about ⅓ cup olive oil for the pan, divided
  • 2½ pounds (about 16 cups) Crimini or Button mushrooms, washed and dried, sliced or quartered
  • 1 cup cream sherry
  • salt and freshly ground black pepper to taste

Instructions
 

  • Coat a large sauté pan generously with olive oil, and place it over high heat.
  • Add the the mushrooms in batches, 4 cups at a time, and cook until they have shrunk quite a bit, and are golden brown, stirring from time to time. Remove the mushrooms and add them to a bowl. This should take about 10 minutes per batch. Using some of the oil each time, repeat the process until all of the mushrooms have been sautéed. Add all of the mushrooms back to the pan.
  • Reduce the heat to low and deglaze the pan with the sherry. Return the heat to high and use a wooden spatula with a flat edge to loosen any mushrooms bits from the bottom of the pan. Mix and sauté until the sherry has evaporated just about completely.
  • Season generously to taste with salt and pepper. (Here's How to Season to Taste.)

NOTES

Nutritional information is automatically calculated, so it should only be used as an estimate.

NUTRITION

Calories: 135kcal | Carbohydrates: 7g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 10mg | Potassium: 656mg | Fiber: 1g | Sugar: 3g | Calcium: 28mg | Iron: 1mg
Keywords appetizers for sharing, vegan side dishes
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

More Vegan Recipes

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    Crispy Quinoa
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    Miso Tofu
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Reader Interactions

Comments

  1. Sarah - A Beach Home Companion

    January 12, 2012 at 6:36 am

    What wonderful timing, I was just looking for a good mushroom recipe to throw in pasta and pair with pinot noir. Thanks for this!

    Reply
    • valentina

      September 10, 2017 at 5:08 pm

      You are so welcome. Enjoy! 🙂

      Reply
  2. angiesrecipes

    January 07, 2020 at 11:30 am

    Simplicity at its finest! I would love some too.

    Reply
    • valentina

      January 09, 2020 at 12:16 am

      Thank you, Angie! 🙂 ~Valentina

      Reply
  3. Mimi

    January 07, 2020 at 3:07 pm

    This is exactly how I love to make sautéed mushrooms! Sometimes I use a little cognac and flambé, but sherry is fabulous as well. My husband loves these on steaks, and I’ve served them chopped on a baked Brie before. Incredible. I’m so glad I finally learned to love mushrooms!

    Reply
    • valentina

      January 09, 2020 at 12:15 am

      Cognac sounds amazing! I'm trying that next time for sure. And on brie sounds delectable! Thanks, Mimi. 🙂 ~Valentina

      Reply
  4. Kim Lange

    January 07, 2020 at 4:04 pm

    5 stars
    OMG! I could make a meal out of these mushrooms for dinner. They look gorgeous! Happy New Year Valentina!! Pinning!

    Reply
    • valentina

      January 09, 2020 at 12:14 am

      Thank you so much, Kim! I made a meal of them myself. 🙂 ~Valentina

      Reply
  5. David @ Spiced

    January 08, 2020 at 4:36 am

    5 stars
    Wow, these mushrooms look amazing, Valentina! As soon as I saw that top photo, I immediately wanted a huge bowl of risotto topped with these mushrooms. Talk about a delicious comfort food meal! Love the sherry twist here!

    Reply
    • valentina

      January 09, 2020 at 12:05 am

      Thanks, David! Mushroom risotto happens to be my favorite risotto ever. 🙂 ~Valentina

      Reply
  6. John / Kitchen Riffs

    January 08, 2020 at 8:12 am

    Such a nice, easy dish. Sounds super tasty, too. Thanks. And Happy New Year!

    Reply
    • valentina

      January 09, 2020 at 12:04 am

      Thanks so much, John. Happy New Year to you and yours! 🙂 ~Valentina

      Reply
  7. Dawn - Girl Heart Food

    January 08, 2020 at 8:21 am

    5 stars
    I'm such a big mushroom fan so this is right up my alley! I could seriously put this on everything....or eat straight outta the pan as is 😉

    Reply
    • valentina

      January 09, 2020 at 12:04 am

      Oh my gosh, isn't everything better right out of the pan!? Thank you, Dawn. 🙂 ~Valentina

      Reply
  8. David Scott Allen

    January 08, 2020 at 9:35 am

    Lovely, Valentina! We love mushrooms and I love having a new method for cooking them.

    Happy New Year! I love counting on and receiving your posts!

    Reply
    • valentina

      January 09, 2020 at 12:03 am

      Awww thank you so much, David. Right back atcha. I always look forward to seeing what you're cooking, and reading your stories. 🙂 ~Valentina

      Reply
      • David Scott Allen

        January 14, 2020 at 3:26 pm

        You are so sweet, my friend! I made these mushrooms on Saturday and serve them over sautéed chicken breasts, and added a little tarragon to the mushrooms. Just fantastic!

        Reply
        • valentina

          January 19, 2020 at 6:17 pm

          So great, David! I really love tarragon with mushrooms. Perfect! Now I wish I was having your chicken for dinner. 🙂 ~Valentina

          Reply
  9. Marissa

    January 09, 2020 at 2:41 pm

    5 stars
    Happy New Year, Valentina!

    I love all of your good ideas for using these mushrooms, but I would gladly make a meal of them alone. They looks so rich, juicy, and loaded with flavor!

    Reply
  10. Christina Conte

    January 09, 2020 at 10:45 pm

    5 stars
    I'd throw these on top of toast which has melted mozzarella on top! What a dreamy lunch!

    Reply
    • valentina

      January 10, 2020 at 6:47 pm

      Yum! Sounds perfect, Christina! 🙂 ~Valentina

      Reply
  11. Katerina

    January 10, 2020 at 3:03 am

    I would love these as tapas or alongside a good steak! They look absolutely amazing, Valentina!

    Reply
    • valentina

      January 10, 2020 at 6:48 pm

      Sooo good with steak! Love it. Thanks so much, Katerina. 🙂 ~Valentina

      Reply
  12. Kathy @ Beyond the Chicken Coop

    January 10, 2020 at 4:28 pm

    5 stars
    These look so amazing! I love that color on the mushrooms which means awesome flavor! I'll take some of these over a bowl of creamy polenta! 🙂

    Reply
    • valentina

      January 10, 2020 at 6:49 pm

      They're amazing with Polenta. Good call. Thanks, Kathy! 🙂 ~Valentina

      Reply
  13. Liz

    January 11, 2020 at 3:55 am

    5 stars
    Oh, boy, what a delicious, versatile recipe! I tend to just wing it when sauteing mushrooms, but having your recipe will help make sure they're delicious every single time! Have a great weekend!

    Reply
    • valentina

      January 13, 2020 at 5:20 pm

      Hope you had a great weekend, Liz. Thanks so much! 🙂 ~Valentina

      Reply
  14. Kerry

    June 17, 2020 at 2:52 am

    Your recipe for mushroom polenta cake looks delicious and includes this sherry mushroom recipe, but I’m assuming 2.5 pounds of mushrooms makes way more than the 1.5 cups needed for the polenta cake. Can you please advise how to scale this recipe for the polenta cake?

    Reply
    • valentina

      June 17, 2020 at 5:42 pm

      Hi Kerry, Thanks so much for writing in. Yes, you will likely need less than the mushroom recipes makes -- however, mushrooms (especially when they're caramelized), will shrink a ton when they're cooking. I think if you cut the recipe half it should be approximately the right amount. I'm sorry I can't be more exact, and I appreciate this question. I will figure it out to get the exact measurement for the Polenta Cake and edit it in ASAP. I hope this helps and that you and that you love the recipe. 🙂 ~Valentina

      Reply
  15. Patti

    September 02, 2020 at 1:32 pm

    Can I prepare these ahead.

    Reply
    • valentina

      September 02, 2020 at 5:47 pm

      Hi Patti, Thanks for writing in. Yes, you can make them ahead. I would wouldn't make them more than 2 days ahead of time. Let them cool completely before putting them in an airtight container in the refrigerator until you're ready to reheat them. Enjoy! 🙂 ~Valentina

      Reply
  16. Eha Carr

    January 02, 2025 at 4:42 pm

    5 stars
    Absolutely love mushrooms and methinks have used sherry before - must compare recipes! Am basically a dry sherry gal so that will probably have 'to do' 🙂 !

    Reply
    • Valentina

      January 19, 2025 at 11:10 pm

      Dry sherry works well, too! I hope you enjoy, Eha. Thank you. 🙂 ~Valentina

      Reply

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Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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