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!
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!
Ingredients
- 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.
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.
Cook until the onion has softened, then add the tomato paste and cloves.
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.
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.
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!
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.
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!
📖 Recipe
Sherry Mushrooms Recipe
Equipment
- 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.
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