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Mushrooms with Sherry

Fino is superb in Spain, especially down south in the sherry triangle area based around Jerez.
I wouldn't wish you to think that I put alcohol in all my Spanish meals. But there are some that do benefit from a little booze. Not just any booze, you understand. But the fine wines, sherry and spirits that are produced within Spain. Fino is superb in the country, especially down south in the sherry triangle area based around Jerez. They serve sherry in all manner of ways down on the so called coast of light. But you don't have to copy the man in the photograph as you prepare this meal. If you cannot get your hands on a fabulous fino, try using a nice dry and old amontillado. Either will compliment the central ingredient, wild mushrooms When buying mushrooms in Spain you are faced with a wide array of choice. In this recipe aim to use wild mushrooms such as chanterelles, porcini or the oyster variety.


  • 400 grams of wild mushrooms
  • 5 tablespoons of olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, finely chopped
  • 150 ml of fino, or dry and old amontillado
  • a pinch of freshly grated nutmeg
  • 1 small bunch of fresh flat leaf parsley, roughly chopped
  • Sea salt and black pepper


Pick over the mushrooms for any bits and, if they are very dirty, wipe them with a damp cloth. Slice them up roughly. Heat the olive oil in a large frying pan. Add the onion. Cook gently for about 10 minutes until golden and sweet.
Add the garlic and cook for another minute. Turn up the heat, add the mushrooms and cook for around 5 minutes until soft, stirring once in a while. Add the sherry and nutmeg and cook for a further minute, followed by the parsley, salt and pepper.  

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