The wonderful vegan chef Robin Robertson has yet another new cookbook out, Party Vegan: Fabulous, Fun Food for Every Occasion. My first recipe of choice: the Sherried Mushrooms. This recipe is from the “Tapas” section of the book, which are all fun small sharing plates. I think these sherried mushrooms would also be perfect for an elegant New Year’s Eve get together or formal dinner party. Especially if accompanied with crusty bread as Robin recommends.
Of course, you can enjoy this recipe as a side dish for a not-so-fancy weeknight dinner too; we did. While they seem fancy, they’re easy to cook up on an occasion and are serious comfort food. My husband commented on how good they were, and I was rather pleased myself.
Special Diet Notes: Sherried Mushrooms
By ingredients, this recipe is dairy-free / non-dairy, egg-free, soy-free, gluten-free, nut-free, peanut-free, vegan, and vegetarian.
- 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*
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon smoked spanish paprika
- ¼ teaspoon salt, or to taste
- ⅛ teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, minced (or 1 teaspoon of dried)
- 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.