Sherried Mushrooms
Elevate your side dishes with these rich and aromatic Sherried Mushrooms—a gourmet blend of tender cremini mushrooms, fragrant shallots, and garlic, all bathed in a luscious sauce made with dry sherry, fresh thyme, and a touch of cream. Perfectly browned for deep flavor and deglazed with sherry to highlight their earthy essence, this quick dish offers restaurant-quality sophistication in just 30 minutes. Whether served alongside steak, spooned over creamy polenta, or as a vegetarian star infused with bold flavors, the Sherried Mushrooms deliver irresistible elegance with every bite. Garnished with fresh parsley for a pop of color, these mushrooms are sure to impress at your next dinner table.
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Recipe Information
Ingredients
- 500 grams Cremini mushrooms (or white button mushrooms)
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Shallot, finely chopped
- 2 cloves Garlic, minced
- 75 milliliters Dry sherry
- 60 milliliters Heavy cream
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Fresh parsley, chopped (for garnish)
Instructions
Clean the mushrooms with a damp paper towel to remove any dirt. Trim the stems and slice the mushrooms into even pieces if they are large; smaller mushrooms can be left whole.
In a large skillet, heat the butter and olive oil over medium heat until the butter is melted and bubbling.
Add the chopped shallot and sauté for 2-3 minutes, or until it becomes translucent and fragrant.
Stir in the minced garlic and cook for an additional 30 seconds, being careful not to let it burn.
Increase the heat to medium-high and add the mushrooms to the skillet. Cook for 7-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Season the mushrooms with salt, black pepper, and fresh thyme leaves, stirring to combine evenly.
Carefully pour in the dry sherry, scraping the bottom of the skillet with a wooden spoon to deglaze and lift any browned bits. Allow the sherry to simmer for 2-3 minutes, reducing slightly.
Reduce the heat to medium, then add the heavy cream to the skillet. Stir well to create a creamy sauce and let it simmer for 2-3 minutes until slightly thickened.
Taste and adjust seasoning with additional salt and pepper if needed.
Transfer the sherried mushrooms to a serving dish and garnish with freshly chopped parsley before serving. Enjoy as a decadent side or as part of your main course.
Nutrition Facts
Calories |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 258 mg | 11% | |
| Total Carbohydrate | 7.3 g | 3% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 3.3 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 16 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 449 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
