There’s just something magical about the way mushrooms turn golden and tender with a little heat, herbs, and a splash of something special. And this recipe? It’s a weeknight wonder that tastes like it came from your favorite little bistro. Earthy mushrooms, fresh thyme, and that cozy whisper of sherry—it’s the savory side you didn’t know you needed. Let’s make something delicious together!
Why You’ll Love This Recipe
This side dish has been a go-to for me ever since my personal chef days—it’s one of those recipes that works beautifully whether you’re serving steak on date night or dishing up scrambled eggs on a Tuesday morning. Comforting, versatile, and filled with rich flavor thanks to the thyme and sherry combo.
- Quick & Easy: Ready in under 20 minutes with minimal prep.
- Elegant Yet Approachable: Fancy restaurant vibes with everyday ingredients.
- Unbelievable Flavor: Sherry adds depth while thyme brings brightness.
- Versatile: Perfect with proteins, pasta, or even piled on buttery toast.
Ingredients Breakdown
Essentials
- 1 pound (450 g) cremini or button mushrooms, cleaned and sliced
- 2 tablespoons extra-virgin olive oil (or neutral oil)
- 1 tablespoon unsalted butter (optional, for richness)
- 2 cloves garlic, minced (optional)
- 1/4 cup dry sherry (manzanilla, fino, or amontillado)
- 1–2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- Salt and black pepper to taste
- Fresh parsley, chopped (optional for garnish)
Pro Tips
- Use mixed mushrooms (shiitake, oyster, etc.) for a gourmet twist!
- No sherry? A dry white wine or splash of broth with a dash of vinegar will still taste amazing.
- Adding a squeeze of lemon at the end brightens everything—it’s that finishing magic!
Step-by-Step Instructions
- Wipe mushrooms clean with a damp paper towel. Trim and slice; quarter if larger.
- Heat a large skillet over medium-high heat. Add olive oil and butter (if using).
- Once the oil is shimmering, add mushrooms in a single layer without crowding (do in batches if needed). Cook undisturbed for 2–3 minutes to sear.
- Stir and continue to sauté for an additional 4–5 minutes until mushrooms are deeply browned and any released moisture has evaporated.
- Add minced garlic (if using) and cook for 30–60 seconds until fragrant. Stir in fresh thyme leaves.
- Pour in sherry and immediately scrape up any browned bits. Let it simmer and reduce by half, 2–4 minutes.
- Season with salt and pepper to taste. For added richness, melt in a small knob of butter.
- Finish with a squeeze of lemon juice and garnish with fresh parsley if desired.
- Serve warm as a side or an indulgent topping—your choice!
Chef’s Tips and Tricks
- Don’t overcrowd the pan—it’s the golden rule for golden mushrooms!
- If your pan gets too dry, add a splash of oil or a pat of butter between batches.
- Deglazing is key: scrape up those flavorful bits on the bottom of the pan when the sherry goes in.
- For extra umami, try a tiny splash of soy sauce or Worcestershire sauce.
Recipe Variations and Serving Suggestions
- Make it creamy: Stir in a splash of cream at the end and serve over pasta.
- Vegan version: Use olive oil only and skip the butter. Add lemon zest for brightness.
- Serve with: Grilled steak, roast chicken, pancakes (yes, try it!), crusty bread, or risotto.
- Top toast: Spoon onto thick slices of sourdough with ricotta for a next-level brunch.
FAQs
Can I use a different type of mushroom?
Absolutely! Shiitake, oyster, or even wild blends work beautifully—just keep an eye on their cook time.
What can I use instead of sherry?
Dry white wine or a splash of broth + a tiny bit of white wine vinegar is a great stand-in. It won’t taste identical, but it’ll still be delicious!
Can I make these ahead?
Yes! Reheat gently in a skillet with a splash of water or broth to refresh the texture and flavor.
Recipe Card
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- 1 lb cremini or button mushrooms, cleaned and sliced
- 2 tbsp olive oil
- 1 tbsp butter (optional)
- 2 cloves garlic, minced (optional)
- 1/4 cup dry sherry
- 1–2 tsp fresh thyme leaves
- Salt and pepper to taste
- Chopped parsley (optional)
Instructions:
- Heat oil and butter in a large skillet over medium-high heat.
- Add mushrooms in batches, browning on each side (7–8 mins total).
- Add garlic and thyme, saute briefly; deglaze with sherry.
- Simmer 2–4 minutes until reduced. Season and finish with lemon, parsley, or extra butter if desired.
Nutrition: 120 calories per serving
Made these mushrooms? I’d love to hear how you served them—or what twist you added! Leave a comment below, snap a photo and tag me @thekitchensaid on Instagram, or pin it to save for later. Your kitchen creativity seriously inspires me!
