Portobello Mushrooms in Sherry
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This is one of those mind-blowing dishes we ate probably about 12 years ago now. It was a dish we ate at an institutional Spanish restaurant in Melbourne, Australia by the name of Movida. At that time there weren’t copious amounts of good Spanish restaurants in Melbourne so when you wanted to treat yourself to an amazing, authentic Spanish meal – Movida was the place to go. This is the restaurant where we ate these amazing Portobello Mushrooms in Sherry. The chef uses the famous Pedro Ximenez sherry

Pedro Ximenez is the darkest and richest of all sherries produced by the famous Jerez region in southern Spain. It is a sherry best drunk as a digestif after a meal. It has a brilliant, rich, raisin taste with a thick consistency not dis-similar to motor oil (in a good way!). It completely coats your palette and is an absolute treat to drink

The idea of pairing Pedro Ximenez Sherry with Mushrooms is a stroke of genius, and surprisingly quite simple to prepare at home. Portobello Mushrooms are the Mushroom of choice for this dish given their very hearty and stand up well to the strength of the sherry. When finished this dish looks stunning and is super delicious so give it a try!

Alternative Fortified Wine that is suitable to use

This dish is best flavored with a stronger, wine based digestif. Some other suitable alternatives to Pedro Ximenez are Port or Madeira. Both have quite a strong, raisin-like flavor that concentrates immensely when cooked down. The Mushrooms absorb all that lovely, concentrated flavor so it’s worth giving a couple of different liqueurs a try and see which combination best works for you

Portobello Mushrooms in Sherry with PX
Pedro Ximenez is an amazing Fortified Wine that adds so much sweet flavor to the Portobello Mushrooms in Sherry

Portobello Mushrooms are ideal for absorbing the wine during this pan-fried cooking process

We personally prefer Portobello Mushrooms for this process. They are extremely robust mushrooms, hearty enough to handle the high temperature cooking with these heavy liqueurs. You can also use Button / Brown / Cremini Mushrooms and they will work out great as well

The challenge for using these smaller mushrooms is not cutting them too thin. You want to have quite a meaty piece of Mushroom, otherwise the Pedro Ximenez will just completely overwhelm the dish. The goal is to still have some of that beautiful, natural flavor of the Mushroom coming though in the dish

Why not give these lovely Portobello Mushrooms in Sherry a go today and let us know in the comments below what you think?

Recipe Details

Servings

2 – 4 people

Prep time

5 minutes

Cooking time

10 minutes

Total time

15 minutes

Portobello Mushrooms in Sherry Recipe

Ingredients

  • 2 cups Large Portobello Mushrooms, Sliced
  • ½ cup Pedro Ximenez Sherry
  • 1 tbsp. Unsalted Butter
  • 1 tsp. Salt

Instructions

  1. Melt the Butter in a large pan over medium heat then add the Mushrooms. Stir well to cover the Mushrooms in the Butter
  2. After 2 minutes or so once the Mushroom liquid begins to cover the pan, add the Pedro Ximenez Sherry. Stir will then reduce the heat to a medium / low
  3. Continue to cook for a further 10 minutes until the Sherry has completely absorbed and the Mushrooms are a brilliant dark color, almost black in appearance
  4. Remove from heat, finish with some flakey salt, and serve immediately

These Mushrooms are a treat and not something you want to be eating all the time. You can if you want, but they are so rich and decadent they’re best saved for a special eating occasion!

Portobello Mushrooms in Sherry Close up
The Portobello Mushrooms in Sherry are a great side dish for a load of delicious tasting dishes!

The Mushrooms pair wonderfully with Chicken and Beef. So, we’d recommend trying these mushrooms as a side dish alongside some of these great Recipes

We hope you enjoy cooking these amazing Portobello Mushrooms in Sherry and Happy Cooking!

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