Sherry Marinated Mushrooms
Transform your appetizer game with these irresistible Sherry Marinated Mushrooms, a vibrant dish that combines earthy button mushrooms with the rich, nutty notes of dry sherry and a tangy red wine vinegar kick. Blanched to perfection and marinated in a luxurious blend of extra virgin olive oil, fresh garlic, parsley, and thyme, these mushrooms absorb a medley of bold and savory flavors. The addition of crushed red pepper flakes offers a subtle hint of heat, balancing the recipe beautifully. This quick-to-prep yet impressively sophisticated dish is ideal for a charcuterie board centerpiece, a crowd-pleasing party appetizer, or an elegant side for dinner. Ready in just 15 minutes of prep and bursting with Mediterranean-inspired flavor, these marinated mushrooms are proof that simple ingredients can create extraordinary results.
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Recipe Information
Ingredients
- 500 grams Button mushrooms
- 60 milliliters Dry sherry
- 60 milliliters Extra virgin olive oil
- 30 milliliters Red wine vinegar
- 3 pieces Garlic cloves
- 2 tablespoons (chopped) Fresh parsley
- 1 teaspoon (chopped) Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes
- 500 milliliters Water
Instructions
Clean the mushrooms by gently wiping them with a damp paper towel. Trim the ends of the stems if needed and cut any large mushrooms in half so they are all roughly the same size.
Bring 500 milliliters of water to a boil in a medium-sized saucepan. Add a pinch of salt. Once the water is boiling, add the mushrooms and blanch them for 2 minutes. Drain the mushrooms and set them aside to cool slightly.
In a medium mixing bowl, whisk together the dry sherry, olive oil, red wine vinegar, chopped garlic (mince the cloves finely), fresh parsley, fresh thyme, salt, black pepper, and crushed red pepper flakes.
Once the mushrooms are cool enough to handle, add them to the marinade. Toss well to ensure that all the mushrooms are evenly coated.
Transfer the marinated mushrooms into a clean, airtight container. Pour any remaining marinade over the mushrooms to ensure they are submerged as much as possible.
Cover and refrigerate the mushrooms for at least 4 hours, preferably overnight, to allow the flavors to intensify.
Before serving, let the mushrooms sit at room temperature for 15 minutes to take the chill off. Garnish with additional fresh parsley if desired. Serve as part of a charcuterie board, or enjoy on their own as a flavorful appetizer or side dish.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2422 mg | 105% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 10.1 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1756 mg | 37% | |
*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.
