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.
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. 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.
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.
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
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.
Enjoy! I hope you love these Sherry Mushrooms as much as I do.
More delicious mushroom recipes:
- Mushroom Bacon Savory Pie
- 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
Sherry Mushrooms Recipe
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.)
Sarah - A Beach Home Companion says
What wonderful timing, I was just looking for a good mushroom recipe to throw in pasta and pair with pinot noir. Thanks for this!
valentina says
You are so welcome. Enjoy! 🙂
angiesrecipes says
Simplicity at its finest! I would love some too.
valentina says
Thank you, Angie! 🙂 ~Valentina
Mimi says
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!
valentina says
Cognac sounds amazing! I’m trying that next time for sure. And on brie sounds delectable! Thanks, Mimi. 🙂 ~Valentina
Kim Lange says
OMG! I could make a meal out of these mushrooms for dinner. They look gorgeous! Happy New Year Valentina!! Pinning!
valentina says
Thank you so much, Kim! I made a meal of them myself. 🙂 ~Valentina
David @ Spiced says
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!
valentina says
Thanks, David! Mushroom risotto happens to be my favorite risotto ever. 🙂 ~Valentina
John / Kitchen Riffs says
Such a nice, easy dish. Sounds super tasty, too. Thanks. And Happy New Year!
valentina says
Thanks so much, John. Happy New Year to you and yours! 🙂 ~Valentina
Dawn - Girl Heart Food says
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 😉
valentina says
Oh my gosh, isn’t everything better right out of the pan!? Thank you, Dawn. 🙂 ~Valentina
David Scott Allen says
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!
valentina says
Awww thank you so much, David. Right back atcha. I always look forward to seeing what you’re cooking, and reading your stories. 🙂 ~Valentina
David Scott Allen says
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!
valentina says
So great, David! I really love tarragon with mushrooms. Perfect! Now I wish I was having your chicken for dinner. 🙂 ~Valentina
Marissa says
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!
Christina Conte says
I’d throw these on top of toast which has melted mozzarella on top! What a dreamy lunch!
valentina says
Yum! Sounds perfect, Christina! 🙂 ~Valentina
Katerina says
I would love these as tapas or alongside a good steak! They look absolutely amazing, Valentina!
valentina says
Sooo good with steak! Love it. Thanks so much, Katerina. 🙂 ~Valentina
Kathy @ Beyond the Chicken Coop says
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! 🙂
valentina says
They’re amazing with Polenta. Good call. Thanks, Kathy! 🙂 ~Valentina
Liz says
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!
valentina says
Hope you had a great weekend, Liz. Thanks so much! 🙂 ~Valentina
Kerry says
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?
valentina says
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
Patti says
Can I prepare these ahead.
valentina says
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