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 sherried mushrooms 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 is 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.
To get started, clean your mushrooms. You can do this by wiping them with a damp paper towel. This has always been the recommended method (by Chef’s and the mushroom police). I’m about to become controversial when I share how I clean mushrooms. I leave on the stems and quickly rinse them under cold water and pat them dry with a clean kitchen towel. Then, I remove the touch end of the stem and discard BUT keep the rest of the step for stock, etc. What? Have I just defied common wisdom? Yes and no. First, if you’ve ever worked in a kitchen, no one is gently wiping every mushroom by hand…the labor costs alone would cause those mushrooms to triple in price. Second, I’m not soaking the mushrooms. I’ve just quickly rinsing and drying the mushrooms which is much faster. I leave the stems on while rinsing to prevent most of the water from penetrating the mushroom caps.
I can tell you, I’ve been cleaning mushrooms like this for years and have never had a rubbery mushroom or any other so-called problems with them. I recently saw a renowned chef, Sara Moulton, confirm what I already knew, real working kitchens don’t hand wipe mushrooms. So, go ahead and save a ton of time with my method.
Bake to the recipe. Cut your mushrooms in half and chop your parsley and garlic.
Add the oil and butter to a large skillet and heat over medium-high heat. Let melt. Add the mushrooms and cook for two minutes. Stir to coat the mushrooms in the butter and oil mixture. Add the garlic and parsley and stir through the mushrooms. Add salt and pepper to taste and stir.
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.
Do you like mushrooms as much as I do? If so, be sure you try some of my other favorite mushroom recipes.
Fonio and Walnut Stuffed Mushrooms
Scallops and Mushrooms in Puff Pastry with a Bourbon Cream Sauce
Crab & Shrimp Stuffed Mushrooms
Sausage, Fig and Pine Nut Stuffed Mushrooms
Sherried Mushrooms
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Instructions
- Prepare your mushrooms by wiping them clean with a damp paper towel. Cut off the hard end of the stem. Cut each in half.
- Add the oil and butter to a large skillet over medium high heat. Let the butter melt and the oil get hot.
- 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.
- 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.
