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.
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.
- 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
- Heat the oil in a large skillet over medium-high heat. Add the mushrooms and saute until seared, about 2 minutes.
- 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.
- 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.