Orange Sherry Mushroom Caps

  • Level: Easy
  • Total: 13 min
  • Prep: 5 min
  • Cook: 8 min
  • Yield: 4 servings
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1 tablespoon extra-virgin olive oil

2 tablespoons butter

1 pound button mushrooms, trimmed of large stems and brushed clean

2 crushed cloves garlic

Salt and freshly ground black pepper

3 tablespoons medium dry sherry (recommended Dry Sack)

1 orange, zested and juiced

1/4 cup flat-leaf parsley, chopped, a handful


  1. Preheat a medium skillet over medium-high heat with 1 tablespoon of extra-virgin olive oil, 1 turn of the pan and 2 tablespoons of butter. Once the butter has melted add the crushed garlic cloves and the mushrooms, stem end up. Season with salt and pepper and cook for about 3 to 4 minutes or until the cap tops are brown. Flip the mushrooms to the other side, add the sherry, orange zest and juice and continue to cook for 3 to 4 minutes, or until the mushrooms are tender and cooked through. Add the parsley to the pan and toss to distribute. Serve hot or room temperature.

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