Sherried Mushrooms

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Tapas are not always fancy—usually they’re just a few simple ingredients prepared well, like these tender, juicy mushrooms. Just place a dish of toothpicks next to the serving dish and let guests help themselves.

Sherried Mushrooms
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 40 minutes

  • 3 pounds white mushrooms , trimmed

  • 1 tablespoon extra-virgin olive oil

  • 3/4 cup cream sherry (see Tip)

  • 8 cloves garlic , minced

  • 2 tablespoons lemon juice

  • 1/2 teaspoon kosher salt

  • Freshly ground pepper to taste

  • 2 tablespoons minced fresh parsley

  1. Clean mushrooms and cut in half (or quarters if large). Heat oil in a large skillet or Dutch oven over medium-high heat. Add mushrooms and cook, stirring, for 10 minutes. Stir in sherry and garlic and continue cooking, stirring occasionally, until most of the juices have evaporated, 10 to 14 minutes. Stir in lemon juice and season with salt and pepper. Stir in parsley just before serving.

Tip: Cream sherry is a fortified wine used to flavor sauces. Find it near other fortified wines in your wine or liquor store. Opened bottles will keep in a cool, dry place for months.

Nutritional Facts

Serving Size
1/2 cup
5 g
1 g
Saturated Fat
0 g
2 g
0 mg
Dietary Fiber
0 g
495 mg
56 mg
12 servings
1/2 cup each
1 1/2 vegetable
Potassium and Selenium
14% daily value

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