Mushrooms, garlic, and sherry on a rainy afternoon
I still remember the first time I ordered champiñones al ajillo in a small tapas bar in London. It was of course raining outside, the tables were damp, and the air was heavy with the smell of garlic sizzling in olive oil. Then came the mushrooms, swimming in a sauce laced with sherry and parsley. It was simple, rustic food that spoke of comfort, and it quickly became one of my favourite Spanish vegetable tapas.
Mushrooms cook quickly and absorb flavours beautifully, which makes them ideal for tapas. In this dish, the garlic provides depth, the sherry adds sweetness and acidity, and the parsley brightens everything. It’s the kind of plate that disappears fast, especially with crusty bread nearby to mop up the juices.
I often place these mushrooms alongside crispy patatas bravas with smoky tomato sauce, when you like a bit more spice, try my spicy patatas bravas, and grilled Spanish aubergine with olive oil and sea salt when hosting friends. They’re also a perfect match with roasted Spanish peppers with olive oil and capers, which provide a sweet counterpoint.
If you want a more substantial spread, these mushrooms sit nicely next to Spanish spinach with chickpeas and cumin seeds for balance between light and hearty flavours.
Ingredients for garlic mushrooms tapas
- 500 g button mushrooms, cleaned and halved
- 4 tbsp olive oil
- 5 garlic cloves, thinly sliced
- 75 ml dry sherry (such as fino)
- 1 tsp sea salt
- ½ tsp cracked black pepper
- Small bunch flat-leaf parsley, chopped
Ingredient notes
Button mushrooms are widely available, but chestnut mushrooms give a deeper flavour and meatier texture if you prefer. Make sure they’re fresh and firm, as older mushrooms tend to become slimy and won’t sear properly in the pan.
The sherry is the soul of this recipe. Dry fino or manzanilla bring a clean, nutty note, though if you can’t find them, a splash of dry white wine is a fine substitute. The garlic should be sliced thin, not minced, so it infuses the oil without burning too quickly.
Instructions for Spanish garlic mushrooms
A large frying pan is heated with olive oil, and the sliced garlic is added gently until just golden and fragrant. Mushrooms are tossed in, seasoned with salt and pepper, and cooked over high heat for 6–8 minutes until they release their juices and start to brown.
Sherry is poured in, deglazing the pan and picking up the flavours from the garlic and mushrooms. The sauce is reduced slightly until glossy, and parsley is stirred through before serving immediately with bread.
Cooking techniques explained
High heat is crucial for mushrooms, as it ensures they brown rather than steam. A wide pan helps keep them in a single layer, allowing caramelisation on the edges. If overcrowded, mushrooms release too much water and lose their texture.
Adding the sherry after the mushrooms have seared creates a sauce that clings rather than pools. Allowing the alcohol to evaporate before serving leaves only the sweet, nutty essence behind. Garlic needs careful handling: too hot and it burns; too cool and it stays raw. Gentle golden colour is the sweet spot.
What to serve with garlic Spanish mushrooms
These mushrooms are lovely with sautéed Spanish green beans with almonds and lemon, which bring freshness and crunch. They also complement Spanish chickpea stew with spinach and paprika for a heartier tapas night. For a lighter table, pair the mushrooms with aubergine or peppers. For a more filling spread, include potatoes or chickpeas to round things out.
Wine and beer pairings
These mushrooms pair naturally with dry sherry, which echoes the sauce’s flavours. A medium-bodied Rioja Crianza also works, offering red fruit and light oak to balance the garlic. Beer fans should try a crisp pilsner, which cuts through the richness of the oil. A darker brown ale is another good choice, as its nutty sweetness mirrors the sherry.
FAQ about garlic mushrooms
What kind of mushrooms are best for this recipe?
Button mushrooms are traditional, but chestnut or portobello mushrooms can also be used. For other vegetables that shine in tapas, see my recipe for grilled Spanish aubergine.
Can I make garlic mushrooms without sherry?
Yes, white wine or even vegetable stock can replace sherry, though the flavour won’t be quite the same. For a more robust tapas table, combine these with crispy patatas bravas.
Are garlic mushrooms vegan?
Yes, provided the wine or sherry is vegan-friendly. They pair well with vegan tapas like roasted Spanish peppers.
Can garlic mushrooms be reheated?
They’re best eaten fresh, but leftovers can be reheated gently in a pan. If preparing a larger spread, consider dishes that hold well, such as Spanish spinach with chickpeas.
Tips for success with Spanish garlic mushrooms
Use a wide pan to keep the mushrooms in contact with the heat. Crowding will steam them, which changes the texture entirely. Keep the oil hot but not smoking before adding the garlic, to avoid bitterness. Don’t rush the reduction after adding the sherry. Allowing it to bubble away for a minute or two intensifies the sauce and makes sure it coats the mushrooms properly rather than feeling watery.
Recipe variation suggestions
For extra flavour, add a pinch of smoked paprika or a few dried chilli flakes with the garlic. If you like creamier sauces, finish with a splash of cream once the sherry has reduced. You can also mix different types of mushrooms — oyster, shiitake, or wild varieties add texture and earthy depth. Just make sure to adjust cooking times as needed.
Storage and reheating for Spanish garlic mushrooms
Leftovers should be cooled quickly and stored in the fridge for up to 2 days. Reheat gently in a frying pan with a little extra olive oil to revive their texture.
Garlic Spanish Mushrooms with Parsley and Sherry
Ingredients
- 500 g Mushrooms white, button
- 4 tbsp Olive oil extra virgin
- 5 cloves Garlic thinly sliced
- 75 ml Sherry dry
- 1 tsp Sea salt
- ½ tsp Black pepper
- 1 bunch Fresh parsley flat-leaf, chopped, for garnish
Instructions
- A large frying pan is heated with olive oil, and the sliced garlic is added gently until just golden and fragrant. Mushrooms are tossed in, seasoned with salt and pepper, and cooked over high heat for 6–8 minutes until they release their juices and start to brown.
- Sherry is poured in, deglazing the pan and picking up the flavours from the garlic and mushrooms. The sauce is reduced slightly until glossy, and parsley is stirred through before serving immediately with bread.