Mushrooms in Sherry Sauce

The Mushrooms in Sherry Sauce from The Foods and Wines of Spain by Penelope Casas were a nice change from my usual sautéed mushrooms with garlic and parsley. This simple recipe is a prime example of why sherry and mushrooms are so perfect together.

The recipe calls for white button mushrooms, but I instead decided on creminis for a little extra flavor. The sauce tasted so good when I initially tasted it that I added extra sherry and broth to make it even saucier. I may have gone a little overboard, but the sauce certainly didn’t go to waste.

Mushrooms in Sherry Sauce

10 oz. cremini mushrooms, cut in halves (larger ones in thirds)
Lemon juice*
1 Tbsp. olive oil
2 Tbsp. finely chopped onion
2 Tbsp. flour
1/4 c. dry (fino) sherry
1/4 c. vegetable broth
Salt
Fresh ground pepper
1 Tbsp. chopped parsley

*The recipe calls for sprinkling the mushrooms with lemon juice before cooking them. I was first confused by this step, but later found online that this keeps the mushrooms white color intact during cooking. This was probably not necessary since we didn’t use button mushrooms, but thought it was worth noting.

Sprinkle the mushrooms with lemon juice. Heat the oil in a skillet and sauté the mushrooms until they start to get soft, about 3 minutes.

Add the onion and sauté for a couple more minutes, until the onion is soft. Then, remove the mushrooms from the skillet.

Sprinkle the flour into the skillet. Cook for a minute, stirring with a whisk, and then add the sherry, broth, salt, pepper, and parsley. Keep stirring with a whisk until the sauce is thickened and smooth, adding more liquid if necessary.

Return the mushrooms to the pan and cook for 2 minutes more. To serve, top with some additional chopped parsley.

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