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    Home » Recipes » Side Dishes

    Sherry Mushrooms

    Published: May 30, 2024 · Modified: May 30, 2024 by Neriz · This post contains some affiliate links.

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    These Sherry Mushrooms are deliciously packed with flavors!  They’re tender button mushrooms stewed in sherry, garlic, and cloves.  Excellent as a side dish or as an appetizer — absolute yum!

    A serving plate of mushrooms in sherry, with a basket of bread next to it.

    If you want to explore cooking with different types of sherry, make sure you try my posts on Spanish garlic chicken and Spanish beef stew — both reader favorites!

    For this sherry mushrooms recipe though, we will use amontillado sherry.  It’s right in the middle regarding sweetness but a bit more on the darker color spectrum.

    Mushrooms with sherry are commonly enjoyed as ‘tapa‘ in some regions of Spain, in addition to serving as a side dish.

    It’s excellent both warm or at room temperature — just make sure you have enough bread served with it. 😉

    FOR MORE CLASSIC SPANISH RECIPES, CHECK OUT THESE POSTS!

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    Ingredients

    All the ingredients you need to make mushrooms cooked in sherry at home.
    • Mushrooms – use champignons (i.e., button mushrooms), cleaned and chopped.
    • Olive oil – extra-virgin olive oil, if possible.
    • Garlic – minced or grated.
    • Onion – yellow or red onion, and finely chopped
    • Sherry – as mentioned above, there are various types of sherry, but amontillado is the perfect type for this Spanish mushroom dish.
    • Tomato paste – sometimes called ‘tomato puree’ — just use your favorite brand.
    • Herb, seasoning, and spice – parsley, clove, salt, and ground black pepper.
    A closer shot of sherry mushrooms served with some bread rolls.

    How to make sherry mushrooms

    Start by heating oil in a medium to large pan.

    Once the oil is ready, add the garlic and onion.

    Sauteing the garlic and onion as the first step in cooking mushrooms with sherry.

    Cook until the onion has softened, then add the tomato paste and cloves.

    Adding thee tomato puree and cloves with the softened onion and garlic.

    Cook for about two to three minutes, stirring constantly (and make sure the heat is set to medium-low).

    Pour the sherry and the water.

    Sherry and water form the sauce for stewing the champignons.

    Cover with a lid, adjust the heat to medium-high, and bring to a boil.

    Lower the heat back to medium-low and simmer for about twenty-five minutes.

    Add the mushrooms and mix.

    Adding the champignons in the sauce, before letting them simmer.

    Continue simmering until the mushrooms are almost cooked.

    Taste and adjust the seasoning by adding salt and pepper.

    Continue cooking with the lid partially covering the pan for ten to fifteen minutes — mix occasionally.

    Remove from the heat and transfer into serving plates.

    Garnish your sherry mushrooms with fresh parsley — and enjoy!

    A pan of mushrooms in sherry, straight out of the heat.

    Helpful tips

    • If you are not a fan of cloves, do not use all of them. Two to three pieces will only give you that hint of clove flavor, so you’d better start with that.
    • Depending on the size of the mushrooms, you can chop them or add them whole, but try to keep them the same size.  It helps when serving (and eating them!).
    • If you want your sherry mushrooms with more sauce, leave a smaller gap uncovered instead of halfway covered.
    A plate of mushrooms with sherry, ready for serving.

    Recipe variation

    • Other types of sherry.  If you have fino or manzanilla on hand, that will absolutely work.  It will be generally less sweet and lighter in color.
    • Smoked paprika.  For a bit of heat, add some smoked sweet paprika, amplifying the Spanish flavor in the dish.

    It looks absolutely delicious, right?  So, try this sherry mushrooms recipe one of these evenings! 🙂

    OR GET MORE IDEAS FROM THIS LIST OF INTERNATIONAL SIDE DISHES!

    FOR MORE EUROPEAN DISHES, CHECK OUT THESE GLOBAL CUISINES BY COUNTRY!

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    📖 Recipe

    A plate of mushrooms cooked in sherry, garnished with fresh parsley.

    Sherry Mushrooms Recipe

    These Sherry Mushrooms are deliciously packed with flavors!  They're tender button mushrooms stewed in sherry, garlic, and cloves.  Excellent as a side dish or as an appetizer — absolute yum!
    No ratings yet
    Print Pin Rate
    Course: Side Dish
    Cuisine: Spanish
    Prep Time: 10 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour
    Servings: 4
    Calories: 132kcal
    Author: Neriz

    Equipment

    • Chopping Board
    • Kitchen Knife
    • Pyrex Measuring Cups
    • Measuring Spoons
    • Medium to Large Pan

    Ingredients

    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1 small onion, finely chopped
    • 2 tablespoons tomato paste
    • 1/2 cup sherry
    • 1/2 cup water
    • 3 to 5 pieces cloves
    • 500 grams mushrooms (about 1 pound)
    • salt and pepper, to season
    • parsley, for serving (optional)

    Instructions

    • Heat the olive oil in a medium to large pan over medium-high heat.
    • Once it's ready, add the garlic and onion and cook until the onion softens.
    • Add the tomato paste and cloves and adjust the heat to medium-low.
    • Cook for two to three minutes while mixing constantly.
    • Pour the sherry and the water and adjust the heat to medium-high.
    • Cover the pan with a lid and bring to a boil.
    • Lower the heat back to medium-low and simmer for twenty-five minutes.
    • Add the mushrooms, mix, and continue simmering until they are almost cooked.
    • Taste and adjust the seasoning by adding salt and pepper.
    • Continue cooking with the lid, partially covering the pan, for ten to fifteen minutes — mixing occasionally.
    • Remove from the heat and transfer into plates.
    • Garnish with fresh parsley — and serve!

    Notes

    • Cook’s Tip #1:  Do not use a lot of cloves if you don’t like them.  Two to three pieces are a good starting point to give just a hint of their flavor to the dish.
    • Cook’s Tip #2:  If you want your sherry mushrooms with more sauce, leave a smaller gap uncovered instead of halfway covered.
    • Refer to the post’s ‘Recipe Variation‘ section for substitutes.

    Nutrition

    Calories: 132kcal | Carbohydrates: 9g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Sodium: 76mg | Potassium: 539mg | Fiber: 2g | Sugar: 5g | Vitamin A: 124IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

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