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4-6 servings


0 hours 5 mins


0 hours 10 mins


0 hours 15 mins
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1 Lb. White button mushrooms, halved

2 Tbsp. Olive Oil

2 Tbsp. Butter

½ Cup chopped parsley + more for garnish

8 Small/medium garlic cloves, chopped very finely

1/3 – ½ Cups of Sherry (to taste)

Kosher Salt and Freshly ground pepper to taste


1. Prepare your mushrooms by wiping them clean with a damp paper towel. Cut off the hard end of the stem. Cut each in half.

2. Add the oil and butter to a large skillet over medium high heat. Let the butter melt and the oil get hot.

3. Add the mushrooms and cook about two minutes stirring occasionally. Add the garlic and parsley and stir through the mixture. Add the salt and pepper and stir.

4. Add the sherry to the pan and stir. Cook until the liquid is reduced to a couple of tablespoons. Taste and add more salt and pepper if necessary. Sprinkle with additional parsley and serve.

NOTES: This is one of my all time favorite side dishes. I always order them when I’m in a great steak house restaurant and I just love them on special occasions and holidays. When I first started making these years ago, it took me a long time to get it right because I just wasn’t using enough garlic. So, if you look at the recipe and think 8 cloves is a lot, for this recipe it is perfect.

How much Sherry you use is really about preference. Start with 1/3 Cup and taste once most of the alcohol has burned off. You can always add another splash or two. This dish another classic that I don’t mess around with very much. Yes, you can use less butter or light butter, but since I’m usually serving this at a holiday meal, I use the “good stuff” and enjoy every bite. Perfect with your steak but equally delicious with lamb, chicken and that holiday turkey. Enjoy.