Sherry-Garlic Beef and Mushrooms

READY IN: 40mins
Recipe by Dragonfly AZ

If you like garlic, this makes a quick and delicious dinner served over rice or mashed potatoes.

Top Review by Karabea

This was really good. Got it from a Rachael Ray cookbook. I used sliced mushrooms instead of mushroom caps because that's what I had on hand. Served together with roasted potatoes. I think the mushrooms would be good over pasta.

Ingredients Nutrition


  1. Place parsley and peeled garlic in food processor and chop.
  2. Heat a large, heavy skillet over high heat.
  3. To the hot skillet, add about 2 tablespoons extra-virgin olive oil.
  4. Add meat and sear the pieces on all sides to brown it evenly.
  5. Add half of the garlic and parsley mixture to the pan and stir to distribute evenly.
  6. Season meat with salt and pepper.
  7. Add 1/2 cup sherry and stir to deglaze the pan.
  8. Transfer to a serving dish and cover with loose foil to keep warm. Return pan to heat.
  9. Repeat the same process with the mushrooms: add extra-virgin olive oil to the pan.
  10. Add mushrooms, cook 3 or 4 minutes to char edges and soften, add parsley and garlic, then salt and pepper, then sherry.
  11. Reduce sherry while scraping up pan drippings.
  12. Pour over meat in serving dish.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a