Sherry Butter Sauteed Mushrooms
Elevate your side dishes with these luxurious Sherry Butter Sautéed Mushrooms—a perfect harmony of earthy mushrooms, aromatic garlic, and the deep, nutty notes of dry sherry. This quick and easy recipe pairs button or cremini mushrooms with a rich combination of butter and olive oil, and is finished with fresh thyme and parsley for a bright, herby flair. Deglazing the pan with sherry creates an irresistible, glossy sauce that clings to the mushrooms for a melt-in-your-mouth experience. Ready in just 25 minutes, these sautéed mushrooms are versatile enough to complement steak, chicken, or even crusty bread, making them an all-star addition to your dinner table. It's the ultimate side dish for mushroom lovers and an elegant topping for any main course!
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Recipe Information
Ingredients
- 450 grams Button mushrooms (or cremini mushrooms)
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 3 cloves Garlic cloves, minced
- 60 milliliters Dry sherry
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
Instructions
Clean the mushrooms by gently wiping them with a damp paper towel or brushing off dirt. Trim the ends of the stems and slice the mushrooms into thick slices (about 0.5 cm).
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat until melted and slightly bubbling.
Add the sliced mushrooms in a single layer to the skillet. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Reduce the heat to medium, then add the minced garlic and thyme leaves. Cook for 1–2 minutes, stirring constantly, until the garlic is fragrant but not browned.
Deglaze the pan by pouring the dry sherry into the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the sherry cook down for 2–3 minutes, allowing the alcohol to evaporate and the liquid to slightly thicken.
Stir in the remaining 1 tablespoon of butter until melted, then season with salt and freshly ground black pepper. Taste and adjust seasoning if needed.
Remove the skillet from the heat, and sprinkle the sautéed mushrooms with chopped parsley.
Serve immediately as a side dish, or use as a topping for steak, chicken, or crusty bread.
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1218 mg | 53% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 9.1 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 65 mg | 5% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1579 mg | 34% | |
*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.
