Sherried Mushrooms

Posted by on December 30, 2010 | 7 Comments

The wonderful vegan chef Robin Robertson has yet another new cookbook out, Party Vegan: Fabulous, Fun Food for Every Occasion. You can see my full review of it here, but I just tried another recipe out a few days ago, the Sherried Mushrooms. This recipe is from the “Tapas” section of the book, but I think it would also be perfect for a more formal New Year’s Eve get together. Robin recommends serving these shrooms with small slices of warm crusty bread … mmm, that does sound perfect to me!

Of course, you can enjoy this recipe as a side dish for a not-so-fancy weeknight dinner too; we did. My husband commented on how good they were, and I was rather pleased myself.

I reduced the lemon juice from the original recipe, as I”m really not a lemon juice fan. I would propably reduce it even more for my own tastes, but it was definitely good as is. If you like the tang of lemon in recipes such as this, feel free to use the full 1-1/2 tablespoons that Robin’s original recipe calls for …

Sherried Mushrooms

This recipe is slightly adapted from Party Vegan, by Robin Robertson. It is Vegan, Dairy-Free, Egg-Free, Gluten-Free (watch your wine!), Nut-Free, Soy-Free, and Sugar-Free.

  • 1 Tablespoon Olive Oil
  • 8 Ounces White or Cremini Mushrooms, halved if small, quartered if large
  • 3 to 4 Garlic Cloves, crushed or finely minced (I used 3 crushed)
  • 1/4 Cup Dry Sherry
  • 1 Tablespoon Fresh Lemon Juice (see note above)
  • 1/4 Teaspoon Crushed Red Pepper Flakes
  • 1/4 teaspoon Smoked Spanish Paprika
  • 1/4 Teaspoon Salt, or to taste (from memory, I believe this is the amount I used)
  • 1/8 Teaspoon Black Pepper, or to taste (from memory, I believe this is the amount I used)
  • 2 Tablespoons Fresh Parsley, minced (I only  had dried, so I used about 1 teaspoon of dried, but fresh would be so much better)

In a large skillet, heat the oil over medium-high heat. Add the mushrooms and cook, stirring, until seared, about 2 minutes.

Reduce the heat to medium and add the garlic, sherry, juice, crushed red pepper, paprika, and salt and black pepper, to taste. Cook, stirring, until the garlic and mushrooms are softened, about 5 minutes.

Remove from the heat, sprinkle with parsley, and serve hot on small plates. If not serving right away, cover and refrigerate up to a day in advance, then reheat until hot.

Serves 4 to 6 as an appetizer with bread, 2 as a side dish

Do you have any favorite New Year’s or party appetizers?


Filed Under: Alisa's Recipes

Comments (7)


  1. Katie says:

    I do now. I’m making these mushrooms as soon as I can.

  2. […] Alisa Cooks – recipes from the Go Dairy Free kitchen » Sherried … – Alisa Cooks – recipes from the Go Dairy Free kitchen […]

  3. Marianne says:

    Great mushroom dish. I bet it would be excellent with a little bread to soak up all the juices.

  4. […] This post was mentioned on Twitter by edmond, Alisa Fleming. Alisa Fleming said: Sherried Mushrooms […]

  5. Joanne says:

    I love that these are party-worthy but also still totally healthy. A rare combination!

  6. alisa says:

    Marianne – definitely, a nice crusty bread would go awesome!

  7. Cathe Olson says:

    Those sound so good . . . I can’t wait to see Robin’s new book.

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