Like this recipe?
Click here for more appetizers...

Sherried Mushrooms

   Makes 12 servings, 1/2 cup each
   Prep Time: 40 minutes
   Total Time: 40 minutes
   Ease of Preparation: Easy

  3 pounds white mushrooms, trimmed
  1 tablespoon extra-virgin olive oil
  3/4 cup cream sherry, (see Tip)
  8 cloves garlic, minced
  2 tablespoons lemon juice
  1/2 teaspoon kosher salt
  Freshly ground pepper, to taste
  2 tablespoons minced fresh parsley


1. Clean mushrooms and cut in half (or quarters if large). Heat oil in a large skillet or Dutch oven over medium-high heat. Add mushrooms and cook, stirring, for 10 minutes. Stir in sherry and garlic and continue cooking, stirring occasionally, until most of the juices have evaporated, 10 to 14 minutes. Stir in lemon juice and season with salt and pepper. Stir in parsley just before serving. 


Tips & Tricks

Make Ahead Tip: Cover and refrigerate for up to 1 day. Bring to room temperature before serving.
Tip: Cream sherry is a fortified wine used to flavor sauces. Find it near other fortified wines in your wine or liquor store. Opened bottles will keep in a cool, dry place for months.

Nutritional Notes: per serving: 53 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 2 g protein; 0 g fiber; 145 mg sodium; 491 mg potassium.

Nutrition Bonus: Potassium & Selenium (14% daily value).