Sherry Mushrooms are a delicious tapa or side dish. They're also a fabulous addition to polenta, rice, pasta, grilled tofu, 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. They're great alongside grilled tofu or roasted vegetables.

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

Jump to:

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

Key Ingredients

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 wash the mushrooms 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 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. 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 and 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 mushroom 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 sorts of fresh herbs, like thyme, rosemary, tarragon, sage, parsley, or any combination thereof.

How to Make Sherry Mushroom Sauce

Want to turn these into a silky sherry mushroom sauce that's rich, creamy and still vegan? It only takes a minute.

Stir in about ⅓ cup of cashew cream, vegetable broth, or a combination of the two.
Let it simmer for a minute or two, then season to taste with salt and pepper.

Spoon it over polenta, pasta, rice, grilled tofu or roasted vegetables, or pile it onto toast.

What can you add Sherry Mushrooms to?

Mix them into polenta.
Add a little 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 dishes that would be excellent with them.

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

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, grilled tofu, and so much more.

5 from 8 votes

Prep Time 10

Cook Time 40

Total Time 50

Course Appetizer, Side Dish

Cuisine American

Servings

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 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 mushroom 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

Sherry: cream sherry adds a lovely nutty sweetness. For a less sweet flavor, use dry or medium sherry.

Mushrooms: crimini or button mushrooms are fantastic, but portobello, oyster or shiitake mushrooms work well too. Cooking them in batches in a very hot pan is the key to golden caramelization.

Sherry mushroom sauce: stir in about ⅓ cup of cashew cream, vegetable broth or both.

Make ahead: store in a tightly sealed container in the refrigerator for a couple of days. Reheat in a sauté pan, the oven or the microwave.

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

NUTRITION

Keywords quick and easy, appetizers for sharing, vegan side dishes, tapas

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