Alisa Fleming ~ 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 …
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
Want more? The following recipes were featured on my personal blog Alisa Cooks this week:
Article and photos by Alisa Fleming, founder of GoDairyFree.org, blogger at Alisa Cooks, and author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a freelance writer for several publications, with an emphasis on creating recipes for various types of special diets.