Garlic-Sherry Mushrooms


Garlic-Sherry Mushrooms

Tapas are deceptively simple.  I have two cookbooks about tapas and almost all recipes are made with five ingredients or less.  I guess that’s why restaurants feature so many of them in their menus.  I bought everything to make these mushrooms for the paella/tapas gathering, but since we already had more than enough food I decided to save this recipe for a mid-week snack.  With only three ‘real’ ingredients (all in the name!), it’s very easy to pull off in a moment’s notice.  

Years ago, before Cooking Channel graced the airways, Scripps Networks ran Fine Living Network.  My favorite shows in that channel were Andrea Immer Robinson’s Simply Wine and Pairings with Andrea.  Andrea is the Dean of Wine Studies at the French Culinary Institute, a master sommelier (one of the few female ones, too), and a writer that has helped demystify wines for thousands of people.  I cannot recommend  her book Great Wine Made Simple: Straight Talk from a Master Sommelier enough for people who want to get into wine and don’t know where to start.

My favorite of these shows was Pairings with Andrea.  She would feature a few simple recipes and her suggested wine pairings, emphasizing how the wine plays off the flavors and textures of the food.  On her show on tapas, she made a very simple appetizer of mushrooms, garlic and sherry.  I’ve been coming back to this recipe for years, as a tapa, a side dish, or a topping for chicken or beef.

Garlic-Sherry Mushrooms


Garlic-Sherry Mushrooms (aka Garlic Mushrooms Tapas-Style)
Adapted from Andrea Immer Robinson via Fine Living Network

  • 1 basket of mushrooms (approximately 2/3 pound)
  • 3 large cloves of garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons sherry
  • leaves from two sprigs of thyme

Clean the mushrooms and chop them into quarters.  In a skillet over medium low heat, add the olive oil and cook the garlic for a few minutes until it softens – about three minutes.  Add the mushrooms, and season liberally with salt and pepper.  Cook the mushrooms over medium-high heat until they begin to brown.  Add the sherry, increase the heat to high, and continue stirring the mushrooms until the liquid evaporates, and the mushrooms are browned.  Garnish with the thyme.

Garlic Sherry Mushrooms

**  I’m still celebrating my blog’s first year anniversary!  Click here for more tapas recipes and the chance to win a $25.00 gift card.

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Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

8 Responses to “Garlic-Sherry Mushrooms”

  1. September 15, 2011 at 11:46 am #

    This looks amazing! I love mushrooms, so needless to say, I’m drooling 🙂

  2. September 15, 2011 at 11:54 am #

    Oh, this looks like the perfect mushroom recipe!!! I adore thyme with mushrooms…and with sherry and garlic??? Amazing and delicious!

  3. September 15, 2011 at 9:42 pm #

    Wow – this is stunning! I’d LOVE to know the title of your two books…they sound interesting! Thanks!

    • September 15, 2011 at 10:06 pm #

      Hi Ann! The books were souvenirs from my parents on two different trips to Spain. One is written in English – “The Best 100 Tapas” by Esperanza Luca de Tena. The other is in Spanish and the name is “Pinxtos y Tapas” from publishing house Susaeta.

  4. September 16, 2011 at 10:43 pm #

    Adriana, these look and sound wonderful! I love tapas.

  5. September 26, 2011 at 2:21 pm #

    gorgeous mushrooms!!! I would eat all of them!

  6. September 27, 2011 at 11:55 am #

    These mushrooms look wonderful!

    I have two awards waiting for you here


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