Orange Sherry Mushroom Caps

This delicious side dish goes well with fish and meat. Try serving it with Spanish Fish in a Sack and Potatoes with Chorizo and Onions.


  • 1 tablespoon extra virgin olive oil (EVOO)
  • 2 tablespoons butter
  • 1 pound button mushrooms, trimmed of large stems and brushed clean
  • 2 cloves garlic, crushed
  • Salt and freshly ground black pepper
  • 3 tablespoons medium dry sherry, such as Dry Sack brand
  • 1 orange, zested and juiced
  • 1/4 cup flat leaf parsley, chopped (a handful)


Pre-heat a medium size skillet over medium-high heat with 1 tablespoon of EVOO, one turn of the pan, and 2 tablespoons butter.

Once the butter has melted, add the crushed garlic and the mushrooms, stem ends up. Season with salt and pepper and cook for about 3-4 minutes, or until the cap tops are brown. Flip the mushrooms to the other side, then add the sherry and the orange zest and juice and continue to cook for 3-4 minutes, or until the mushrooms are tender and cooked through. Add the parsley to the pan and toss to distribute.

Serve hot or at room temperature.

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