Mushroom tapas are cooked to tender perfection with onions and garlic, and then served on a crusty bread. Are you convinced yet?
Did you know that Pennsylvania is the mushroom capital of the US?
Yes, apart from being the sultans of snow we are also apparently the monarchs of mushrooms! Mushrooms are grown in former coal mines of Pennsylvania where the damp and dark environment provides an ideal condition for their growth. Mushrooms are rich in nutrients including zinc, B vitamins and folate among others. They are more nutritious eaten raw; nevertheless this is still a very healthy dish.
Say mushroom!
Just as a sideline, there are countless ways to say mushrooms in Spanish. In Spain they are called champiñones, in other Spanish speaking countries they are called setas. In Panama where I grew up they are called hongos! Out of all the names, hongos is the least appetizing, since it literally translates to “fungus.” Now, who wants fungus tapas?
This Spanish appetizer comes from the Andalusian region of Spain.
If you don’t have sherry to make the sherry sauce, don’t worry. I use port and you really can’t tell the difference. I must warn you in advance, this dish takes a bit of patience. But believe me, it is certainly worth it. We love it so much at home that it has almost become a weekly Sunday tapas experience.The reason why it takes so long is the mushrooms and the onions need really cook down and absorb the liquid.
Many ways to enjoy
Surprisingly enough, these mushrooms are also great cold. I am not kidding! I must say my husband disagrees with me on this one. It’s definitely a healthy, vegetarian tapas dish. You can certainly make a meal out of these by using a larger piece of bread and pairing it with a salad. I like to use French bread for a tapas style serving and multi grain bread for a heartier portion.
Top tips for this mushroom appetizer
- This one takes some time. You want the mushrooms to absorb the juices and the onions to really cook down.
- Enjoy it cold too!
- Make it a meal! Use a bigger slice of bread and pair it with a side salad.
Here are the step by steps tips to make Spanish mushroom tapas perfectly every time!
- Melt the butter in a pan and add the onions. Stir fry them on low until the onions are very tender and translucent. Do not brown the onions.
- Add the garlic and stir it in until well integrated.
- Add the mushrooms, sherry or pot wine and cover. Stir the mushrooms occasionally, keep them covered and cook until they are completely soft.
- Once you see the mushrooms are completely soft notice the amount of liquid still remaining in the pan. If you push them aside and a pool of liquid forms in the middle you need to keep cooking uncovered until it is mostly evaporated.
- When you see that no pool of liquid forms and the mushrooms are now saucy and thick they are done.
- Toss on some finely chopped parsley, lemon juice and serve with some crusty bread. Enjoy!
Frequently Asked Questions:
- How long can I store the leftover mushroom tapas? Once they have cooled you can store the mushrooms in airtight containers for 4-7 days.
- Can I freeze the mushroom tapas after cooking? Yes, mushrooms freeze quite well and they first need to be cooled and then stored in an airtight container for up to 12 months. The best way is to use zip top freezer bags and expel as much air as possible.
- How do I reheat the mushrooms tapas? If frozen, thaw them overnight in the refrigerator. Once thawed you can microwave them 1-2 minutes until hot and check them and stir every 30-45 seconds.
- Do I have to use sherry to make this dish? If you don’t have sherry you can substitute any dry red or white wine in this dish. Avoid sweet wines. Dry whites would include: Pino Grigio, Sauvignon Blanc, Pino Blanc or a dry Riesling. Dry reds would include: Cabernet, Merlot, Tempranillo, Sangiovese or Cabernet Franc.
If you want to bring the flavors of Spain to your home I have several great recipes to share with you.
Prueba de cerdo is a classic tapas dish of thinly sliced marinated pork with Spanish paprika that is grilled fast and is so easy to make.
Spanish chorizo in red wine sauce is a great dish to pair with some tempranillo or rioja.
Croquetas de jamón y pollo take a little bit of time but you will be rewarded with a delicious appetizer that is crunchy on the outside and creamy on the inside.
Empanadas are savory turnovers filled with meat or cheese. Most are fried but I like to cheat and bake mine using pre-made pie crust. I think this is a slightly healthier option than frying and is so easy.
This recipe was adapted from Penelope Casas’s book: Tapas: The Little Dishes of Spain
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Spanish Tapas - Mushrooms in Sherry Sauce
Here is a classic Spanish tapas dish for mushrooms in sherry sauce with garlic. This is similar to champiñones al ajillo but with the addition of the sherry. Enjoy with a nice red wine and some crusty bread for dipping in the sauce.
Ingredients
- 10 oz. button mushrooms sliced
- 2 Tbsp. butter sweet butter or vegan butter
- 1 onion small, diced
- 1 garlic clove minced
- 3 Tbsp. sherry or port wine
- 1 Tbsp. lemon juice fresh squeeze juice
- 4 Tbsp. parsley chopped
Salt and pepper to taste.
Instructions
- In a non stick pan melt butter and add the onion. Stir fry on low until the onion is translucent and very tender. Do not brown the onions. This will help bring out the sweetness.
Add the garlic and stir in until well integrated.
Add the mushrooms and sherry or port wine and cover. Stir occasionally and keep them covered. Cook slowly until all the mushrooms are completely soft.
Uncover the mushrooms and cook uncovered until all the liquid evaporates.
You can push the mushrooms to the side and see if a pool of liquid forms.Keep cooking until all the liquid is gone and the mushrooms are in a thick sauce. At this point no pool of liquid should form.
- Add the fresh parsley, lemon juice and salt and pepper to taste.
- Toast your baguette and serve warm.
Recipe Notes
- This one takes some time. You want the mushrooms to absorb the juices and the onions to really cook down.
- Enjoy it cold too!
- Make it a meal! Use a bigger slice of bread and pair it with a side salad.
Frequently Asked Questions:
- How long can I store the leftover mushroom tapas? Once they have cooled you can store the mushrooms in airtight containers for 4-7 days.
- Can I freeze the mushroom tapas after cooking? Yes, mushrooms freeze quite well and they first need to be cooled and then stored in an airtight container for up to 12 months. The best way is to use zip top freezer bags and expel as much air as possible.
- How do I reheat the mushrooms tapas? If frozen, thaw them overnight in the refrigerator. Once thawed you can microwave them 1-2 minutes until hot and check them and stir every 30-45 seconds.
- Do I have to use sherry to make this dish? If you don't have sherry you can substitute any dry red or white wine in this dish. Avoid sweet wines. Dry whites would include: Pino Grigio, Sauvignon Blanc, Pino Blanc or a dry Riesling. Dry reds would include: Cabernet, Merlot, Tempranillo, Sangiovese or Cabernet Franc.
Joy | The Joyful Foodie
I’ve made mushrooms slow braised in wine, but using sherry or port just sounds so much sweeter and more flavorful! Love this idea. My mouth is literally watering. Pinned!
Analida
Thanks Joy! It is one of my favorite appetizers. We also do pear wine sometimes which also adds a nice sweet taste. Thanks for commenting.
Brandyn Blaze
This looks amazing! Bookmarking to try later in the week!
Glad I found you through the WIne’d Down Wednesday link-up!
Analida
Thanks Brandyn. These are awesome. One of my favorite appetizers. You could also make them and use them as a topping for pizza.
Christy
I often cook my mushrooms in sherry and garlic, so delicious together! Thank you for sharing your version with Idea Box link party! Have a great weekend – Cheers, Christy
Analida
Thanks Christy! 🙂
Joy @ Joy Love Food
I’m a mushroom lover, but did not know that PA was the mushroom capital of the US, good to know! This preparation with sherry and garlic sounds delicious!
Analida
Thanks Joy!!!
Try them out, they are so good!!!
Sharon @ What The Fork Food Blog
I love, love, LOVE mushrooms and sherry together – so amazing tasting <3
Analida
Thanks Sharon. It’s one of my favorites too!!!
Laura @MotherWouldKnow
What a wonderful, classic recipe. I remember peering through my “old” New York Times and James Beard cookbooks and seeing recipes like this. I love cooking with sherry too – such a tasty addition.
Analida
Thanks Laura. I love sherry too.
Joybee
Yum. I love tapas (I could eat them all day every day). I’ve never been to Spain, but I’m sure I would love the food. Mushrooms are a great ingredient they are inexpensive, healthy, and absorb the flavors they are cooked with. I can’t wait to try this dish.
Visiting from The Lou Lou Girls Fabulous Link Party
Analida
I love mushrooms too. They are so tasty. To think I never liked them in my younger days. Now, I can’t get enough of them.
Elena
Hongos! I love that! This looks delicious, you can’t go wrong with mushrooms and sherry. Yum!
Analida
You got that right Elena. Mushrooms and sherry rock!!! 🙂
Michelle at A Dish of Daily Life
I love mushrooms and can’t wait to see your upcoming recipes! My youngest son is the only one that likes them in the house besides me so I make them as a treat for us sometimes. Funny that mushrooms are a treat, isn’t it?! But it’s nice, we don’t even have to share! 🙂 Can’t wait to try out your recipe!
Analida
Thanks Michelle. Mushrooms are indeed a treat! Let me know how it turns out.
Denise Wright
I love mushrooms and sherry together. Not that I’ve ever made them but my sister in law’s father has a delicious recipe that we eat on Thanksgiving. i can’t wait to try this, then I won’t have to wait until Thanksgiving.
Analida
Yeah! go ahead and make it, why wait until Thanksgiving? 🙂
Christie
I’m a sucker for cooked mushrooms. Put them in sherry? Amazing! Yum!
Elaine Benoit
I love mushrooms and I didn’t know that Pennsylvania is the mushroom capital of the US! FUN! Your tapas look delicious and easy, especially with the sherry sauce!
Aleta
Oh wow this recipe looks absolutely delicious! We have appetizers for dinner weekly and I can’t wait to add this to the menu next time! My husband loves mushrooms, he will be very happy with this yummy recipe.
Lisa Huff
Ohhh love mushrooms! This would be great for Thanksgiving.
Dana
I did not know that about Pennsylvania! Next time I make mushrooms, I’ll have to give this a try. I’m always looking for ways to make them more flavorful for my taste.
Nicoletta Sugarlovespices
Mushrooms are delicious! We love them and use them often. Never cooked with sherry before, it must add such a delightful, sweet flavor, together with the onions! So good on a piece of bread!
Amanda Mason
Super informative post! I had no idea about Pennsylvania being the mushroom capital of the US. Fun! Who knew mushrooms were so versatile! And I love mushrooms!! I’m SO making this dish!
Analida
Thanks Amanda!
Jyothi (Jo)
Anything with mushrooms I can’t stay away and especially when mushrooms and sherry are together. I made mushroom marsala following my chicken marsala recipe and it was so good especially when I wanted to forego meat for a day. I’m going to try this recipe soon
Analida
You can make a meal out this dish with some crusty bread!
Veronika's Kitchen
My husband loooves mushrooms and always askes to make something with them) I think I am going to make this recipe for him next week!)
Tammy
What a fabulous appetizer! These look so good and sound really delicious too ^_^
Carrie Ditton
Mushrooms are my favorite! I have been looking for a new appetizer for Thanksgiving and this is it!
Claire | The Simple, Sweet Life
My husband and I love mushrooms in pretty much everything, so I’m sure we’ll love this! We’re definitely going to have to give it a try in the not-too-distant future.
Jagruti Dhanecha
We love mushrooms but never cooked with sherry, must try the recipe this season. Thanks for sharing a wonderful recipe.