Sherry Creamed Mushrooms

Total Time
Prep 10 mins
Cook 20 mins

An elegant side dish for those who love mushrooms. Great with steak.

Ingredients Nutrition


  1. Remove stems from mushrooms; cut stems into quarters; leave caps whole.
  2. In 12-inch skilllet over medium-high heat, melt butter; add mushroom caps and stems, scallions, and garlic; cook 10-12 minutes, stirring frequently until mushrooms are tender.
  3. Meanwhile, in a small bowl, stir sherry into flour to blend; stir in cream until smooth.
  4. Pour mixture into skillet; bring to a boil.
  5. Reduce heat to low; stir in salt and pepper.
  6. Simmer, uncovered, 5 minutes, stirring occasionally to blend flavors.


Most Helpful

"This deserves more than five stars, it's my favourite," said my husband after eating these mushrooms for the second time in the same week (I add a lot of mushrooms to use up!). And I agree with him. I doubled the amount of garlic to suit our taste and sprinkled with fresh chopped Italian parsley just before serving. Will be made many times. Thanks for sharing.

Out of the Blue April 20, 2008

Uncle...uncle...I cry uncle! Never before had I kept the mushroom caps whole and realized that if one should, it becomes not just a sauce, but a side dish. Five for flavor and I give in easily--another five for inspiration! Made for Everyday Is A Holiday.

gailanng July 29, 2009

Very good! I served these over a no-butter rice pilaf. It's an excellent way to dress up that pilaf. Thanks, Jackie. Made for Spring PAC 08.

Recipe Reader April 15, 2008

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