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Spanisch · Starter · 25 min

Mushrooms in Garlic and Sherry (Champiñones al Jerez)

Golden fried mushrooms with plenty of garlic, a hint of chilli and dry sherry, finished fresh with parsley.

As of: 11 October 2026

Mushrooms in Garlic and Sherry (Champiñones al Jerez)

Ingredients

servings
  • 600 gsmall brown or white button mushrooms, cleaned (halve larger ones)
  • 3shallots, finely chopped
  • 4 clovesgarlic, thinly sliced
  • 1small chilli, cut into fine rings
  • 4 tbspolive oil
  • 100 mldry sherry (Fino or Amontillado)
  • 2 tbspparsley, chopped
  • —salt
  • —black pepper, freshly ground
Time
25 min active · 25 min total
Difficulty
easy

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Preparation

  1. Clean the mushrooms with a damp cloth or brush and halve the larger ones.
  2. Heat the olive oil in a large pan over medium heat and sweat the shallots and chilli until translucent.
  3. Add the mushrooms and fry, stirring, for about 4 minutes. Then add the garlic and fry for another 3 minutes, so that it does not turn bitter.
  4. Deglaze with the sherry and cook over low heat for about 4 minutes more, until the liquid has almost reduced away.
  5. Season with salt and pepper, stir in the parsley and serve hot.

Drink with it

  • Fortified wine · excellent match

    Fino, Manzanilla or Amontillado, well chilled

    The same type of sherry as in the pan: dry nuttiness and salinity combine with the garlic, and the freshness keeps the olive oil in check.

    Port wine: understanding Ruby, Tawny, and Vintage ↗

  • White wine · good match

    Verdejo or Albariño, cool

    Fresh acidity and herbal notes liven up the mushrooms and stand up to the olive oil.

    Which wine pairs with food? A simple approach to choosing ↗

  • Sherry-cask whisky · good match

    Sherry-cask whisky, with a little water or on ice as an aperitif

    Mushroom umami and the sherry in the pan meet the nut and raisin notes of the sherry cask; for a small tapa, though, the whisky is heavier than necessary.

    What Does the Cask Do to Whisky? ↗

With the same drinks

This pairs well too.

  • Cream of Mushroom Soup (Champignoncremesuppe)

    Velvety mushroom soup with onion and cream, mild and earthy, sprinkled with fresh parsley.

    To the recipe ↗

  • Gazpacho Andaluz

    Ice-cold puréed tomato soup with cucumber, pepper, garlic, olive oil and vinegar, which can also be drunk from a cup.

    To the recipe ↗

  • Pimientos de Padrón

    Small green peppers blistered in hot olive oil and sprinkled with coarse salt; most are mild, a few surprisingly hot.

    To the recipe ↗

  • Spanish Tortilla (tortilla española)

    Thick, golden and still juicy and creamy inside: potatoes and sweet onions in egg, cooked in plenty of olive oil.

    To the recipe ↗

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Images generated with AI · Text AI-assisted, editorially reviewed

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