Champignones al Jerez are a popular warm tapas recipe from Spain. They are fried mushrooms in sherry, seasoned with garlic, chilli and parsley. They can be served hot or cold as a side dish or tapas.
Champignones al Jerez are a classic dish from central Spain. They are among the most popular tapas on the Iberian Peninsula. Therefore, they are also popular in many other regions of Spain – including Andalusia, where the sherry for this recipe comes from.
Small firm mushrooms are best suited for the original recipe. Because the mushrooms go all the way into the pan. I think the brown ones taste more aromatic, but the Spaniards usually take the white mushrooms.
If children eat with you: Instead of sherry you can use weakly salted vegetable broth or just water. You can add a few drops of lemon juice so that you still have a light acidity.
You can serve the refined little snacks individually as a starter or combine many different tapas with a large meal. For example, you could serve Pimientos de Padrón, homemade aioli, patatas bravas, olives, dried tomatoes and fresh baguette. A glass of wine, sherry or an ice-cold Spanish beer goes well with it.
Champignones al Jerez
- 200 g small mushrooms
- 1 shallot
- 1 clove of garlic
- ¼ chilli pepper
- 30 ml Sherry
- ½ bunch parsley
- salt and pepper
- Clean the mushrooms. Peel shallots and garlic cloves and chop finely. Wash the chilli pepper and cut into fine rings.
- Steam shallots, garlic and chilli in olive oil.
- Add the mushrooms and fry for about 5 minutes until they are brown. Meanwhile chop the parsley finely.
- Deglaze with sherry. Season with salt, pepper and chopped parsley.
If you liked this recipe for Champigniones al Jerez you may also like one of these other tapas recipes:
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