Vegan Sherry Mushrooms
Prep time
Cook time
Total time
This recipe is slightly adapted from Party Vegan, by Robin Robertson.
Recipe type: Side
Cuisine: Spanish
Serves: 4 to 6 servings
  • 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)
  • ¼ cup dry sherry
  • 1 tablespoon fresh lemon juice (see Lemon Note below)
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon salt, or to taste
  • ⅛ teaspoon black pepper, or to taste
  • 2 tablespoons fresh parsley, minced
  1. Heat the oil in a large skillet over medium-high heat. Add the mushrooms and saute until seared, about 2 minutes.
  2. Reduce the heat to medium and add the garlic, sherry, lemon juice, crushed red pepper, smoked paprika, salt, and black pepper, to taste. Saute until the garlic and mushrooms are softened, about 5 minutes.
  3. Remove the skillet from the heat, sprinkle with the parsley, and serve hot on small plates. If not serving right away, cover and refrigerate for up to 1 day. Reheat them and serve hot.
Lemon Note: I reduced the lemon juice from the original recipe, and would probably reduce it even more for my own tastes. But the mushrooms were still excellent with the amount listed in this recipe. If you like the tang of lemon in recipes like this, feel free to use the full 1½ tablespoons that Robin's original recipe calls for.
Recipe by Go Dairy Free at