Sherry Mushrooms for a Fast and Flavorful Vegan Tapas Night


Robin Robertson is celebrating the release of yet another new cookbook, Party Vegan: Fabulous, Fun Food for Every Occasion. I received a copy, and immediately decided to make the Sherry Mushrooms recipe. It’s from the “Tapas” chapter of the book, which includes small sharing plates. That’s how Tony and I eat on many nights, so it was perfect for our dinner. However, I think this recipe would be perfect for almost any type of dinner party. Especially if you accompany it with crusty bread, as Robin recommends.

Of course, you can enjoy these sherry mushrooms as a side with a casual weeknight meal. While the recipe seems fancy, it’s quick to cook up and has serious comfort food appeal. Tony commented on how good these sherry mushrooms were, and I was rather pleased myself.

Sherry Mushrooms Recipe for a Fast & Flavorful Vegan Tapas Night

Special Diet Notes: Sherry Mushrooms

By ingredients, this recipe is dairy-free / non-dairy, egg-free, soy-free, gluten-free, grain-free, nut-free, peanut-free, vegan, and vegetarian.

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.

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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