Name: Garlic Sherry Mushrooms
Total time: 15 min
Yield: 4 servings
Ingredients: 600 g mushrooms (champignons), halved or quartered; 5 cloves garlic, thinly sliced; 3 tbsp olive oil; 1/4 tsp cayenne pepper; 5 tbsp dry sherry; Salt and black pepper; Fresh flat-leaf parsley, chopped

If you’ve ever sat at a tapas bar in Spain and had those tiny, perfect garlic mushrooms swimming in sherry — this is that, but at home. It’s the kind of recipe that barely qualifies as cooking and yet somehow impresses everyone at the table.

The whole thing takes about fifteen minutes. You sear the mushrooms until they’re golden and a little crispy at the edges, add garlic on low heat so it softens without burning, then hit everything with dry sherry and a pinch of cayenne. The sherry reduces into this glossy, savory sauce that clings to every mushroom.

Fresh parsley at the end, straight from the pan to the plate. Serve with crusty bread and something cold to drink.

The Recipe

Serves: 4 • Time: 15 minutes

Ingredients

600 g mushrooms (champignons), halved or quartered
5 cloves garlic, thinly sliced
3 tbsp olive oil
¼ tsp cayenne pepper
5 tbsp dry sherry
Salt and black pepper
Fresh flat-leaf parsley, roughly chopped

Instructions

Prep: Clean the mushrooms and cut into bite-sized pieces. Peel and thinly slice the garlic.
Sear: Heat the oil in a large pan over medium-high heat. Add the mushrooms and cook for about 7 minutes, stirring occasionally, until golden brown and slightly crispy at the edges.
Garlic: Reduce the heat to low. Add the sliced garlic and cook for about 4 minutes until softened and fragrant — don’t let it burn.
Deglaze: Add the cayenne pepper and dry sherry. Cook for a few more minutes until the sherry has reduced to a glossy sauce.
Finish: Season with salt and pepper. Stir in the fresh parsley and serve immediately.

Notes

Don’t crowd the pan — mushrooms need space to sear, not steam. Use two pans if needed.
Dry sherry is key. Don’t substitute cooking sherry — it’s salty and nothing like the real thing.
Works beautifully as a tapas appetizer, a side dish, or piled on top of crusty toast.

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