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.
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.
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.
More Plant-Based Appetizer & Tapa Recipes
Dairy-Free Goat Cheese Alternative
Roasted Carrot Bisque with Four Variations
Grilled Corn Fritters with Chipotle Cream
