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    Home » Vegan » Sherry Mushrooms Recipe

    Sherry Mushrooms Recipe

    Jan 7, 2020 · by Valentina · 31 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Sherry Mushrooms are bursting with flavor and they're a delicious tapa or side dish. They're also a fabulous addition to polenta, rice, pasta, steak, chicken, and then some.close up of browned mushroom slices in a black bowl with sprig of thymeWith 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. 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 add to a number of other dishes.

    pile of sliced raw mushrooms

    Ideas for Using Sherry Mushrooms

    • Mix them into polenta.
    • Add a little cream and they'll become a mushroom pasta sauce.
    • Top small toasts with them for an appetizer.
    • Mix them into savory pie fillings.
    • Toss them into salads.
    • Add them to a stir fry.

    sauteed mushrooms in black pan

    How to Mix Them up

    As I said, 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:

    • minced garlic
    • roasted garlic
    • minced shallots
    • butter with parsley
    • fresh herbs, like thyme, rosemary, tarragon and sage

    pile of browned mushrooms in pan

    Recipe Tips

    -Be sure the pan is super hot before you sauté the mushrooms.

    -It's important to add the mushrooms in batches. They won't caramelize nicely if too many are in the pan at once.

    -I use cream sherry in this recipe which makes the mushrooms a little sweet. If you prefer less sweetness, use a medium or dry sherry.

    -Season generously to taste with salt and pepper. (Here's how.)

    -If you want to save a little time, you can buy sliced packaged mushrooms.

    -This recipe also works well with Shiitake and Portobello mushrooms.

    browned mushrooms in black bowl on wood surface

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

    More delicious mushroom recipes:

    • Mushroom Bacon Savory Pie
    • Oyster Mushroom Toast
    • Quick and Easy Caramelized Mushroom Pork Stew
    • Grilled Sausage Portobello Mushroom Pizza
    • Marinated Grilled Portobello Mushrooms
    • Savory Mushroom Cake with Mushrooms
    • Creamy Vegan Mushroom Soup
    • Rosemary Mushroom Soup Recipe
    • French Onion Mushroom Casserole Recipe
    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 then some.
    5 from 7 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 128 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.)

    NUTRITION

    Calories: 128kcal
    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.

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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

      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

      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

      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

      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

      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

      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

      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

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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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