Sherry Roasted Wild Mushrooms

These are the most flavorful mushrooms you may ever come across.  The combination of dry sherry and shallots and garlic and herbs is simply irresistible. Roasting mushrooms brings out the full flavor and a certain earthiness that is inherent to them.  I like the variety of mushrooms for different flavors and textures and you can mix it up with whatever you like.  One tip about mushrooms is that you never want to rinse them under water.  They are very porous and absorb all that liquid and then won’t roast properly.  Instead, wet a paper towel with water and gently brush off any dirt before chopping and roasting.  Also, they like their space.  Be careful to roast in an even layer on the baking sheet and use more than one baking sheet if needed.

Try this dish served over the Parmesan Polenta (see recipe) and you will have yourself a winning combination for any gathering big or small.  I promise you if you love mushrooms, and even if you aren’t sure whether or not you love mushrooms, you have to try this one. Another way I like to serve this is on crostini and skewered with a rosemary sprig from my herb garden.


  1. Preheat the oven to 375 and line a rimmed baking sheet with parchment paper.  Place the sliced mushrooms in a large bowl and add in the chopped shallots, garlic, thyme, rosemary, red pepper flakes, olive oil, melted butter and 4 Tablespoons of the sherry.  Sprinkle with sea salt and pepper.  Gently mix the ingredients around with your hands or a spatula.  Spread the mushroom mixture in an even layer on the baking sheet and roast for 20 minutes.
  2. Remove from oven and let cool on the pan.  Then roughly chop mixture into smaller pieces and add the additional Tablespoon of sherry (or more if you desire) and the crème fraiche.  Mix gently with a rubber spatula.  Chop mixture to smaller pieces if serving on a tasting spoon. Mixture can be made ahead of time and refrigerated until ready to serve and reheated gently before serving.
  3. To serve place a heaping teaspoon of the mushroom mixture on top of a Crostini slice or on top of a polenta served in a tasting spoon.  Top with Jarlsburg or Fontina cheese and place under the broiler for a few seconds until just melted.  
1 ½ cups crimini mushrooms, wiped (not washed) with a paper towel and sliced into ¼ inch slices

1 ½ cups shiitake mushrooms, wiped (not washed) with a paper towel and sliced into ¼ inch slices

1 ½ cup baby Bella mushrooms, wipes, (not washed) with a paper towel and sliced into ¼ inch slices

½ cup (or more) finely chopped shallots (about 3 large whole bulbs)

2 cloves garlic, diced

2 Tablespoons fresh thyme

2 Tablespoons fresh rosemary, chopped plus 8 sprigs for garnish

Red pepper flakes, pinch

1 Tablespoon Extra Virgin Olive Oil

2 Tablespoons unsalted butter, melted

2 Tablespoons flat leaf parsley, chopped

5 Tablespoons sherry, divided

1 ½ Tablespoons crème fraiche

¼ lb good quality Jarlsberg or fontina

Salt & Pepper

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