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    You are at:Home»Dairy-Free Recipes»Appetizers»Sherry Mushrooms for a Fast and Flavorful Vegan Tapas Night

    Sherry Mushrooms for a Fast and Flavorful Vegan Tapas Night

    0
    By Alisa Fleming on December 7, 2022 Appetizers, Dairy-Free Recipes, In The News, Sides

    If you’re in need of a simple, inexpensive, and impressive side or appetizer, then look no further than these vegan sherry mushrooms. They’re a take on champinones al ajillo, or Spanish-style garlic mushrooms. Everyday button or cremini mushrooms are cooked in olive oil, and then sautéed with sherry, lemon juice, garlic, and paprika, for a complex yet comforting taste.

    Sherry Mushrooms Recipe for a Fast & Flavorful Vegan Tapas Night

    Make Tapas Night Easy with these Vegan Sherry Mushrooms

    This recipe for vegan sherry mushrooms was originally shared with us by Robin Robertson, from her cookbook Party Vegan: Fabulous, Fun Food for Every Occasion. When it was released, I received a copy, and was immediately drawn to this recipe. I had every ingredient on hand, and noticed how quick they were to make. That’s always a plus in my book.

    My husband promptly commented on how good these sherry mushrooms were, and I loved them, too. We’ve since served them many times as a side dish and as a “tapa” with crusty bread, as Robin suggests. Today, I’m updating this recipe with a few more details! And I also have answers to a couple of FAQs.

    What Can I Substitute for the Sherry?

    Another dry white wine or dry vermouth will work great. For non-alcoholic, you can substitute stock or broth, or omit the sherry and add about 1 tablespoon white wine vinegar, apple cider vinegar, or sherry vinegar.

    Can I Use Regular Paprika instead of Smoked?

    Yes! Smoked paprika adds more depth to the flavor, but paprika is delicious, too.

    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
     
    Print
    Prep time
    5 mins
    Cook time
    7 mins
    Total time
    12 mins
     
    This recipe for Spanish style garlic mushrooms, or ajillo champignons, is slightly adapted from Party Vegan, by Robin Robertson.
    Author: Alisa Fleming
    Recipe type: Side
    Cuisine: Spanish
    Serves: 4 servings
    Ingredients
    • 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
    Instructions
    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.
    Notes
    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.
    Nutrition Information
    Serving size: ¼ recipe Calories: 60 Fat: 3.8g Saturated fat: .5g Carbohydrates: 3.1g Sugar: 1.1g Sodium: 153mg Fiber: .8g Protein: 2g
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, 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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