My vegetarian recipe for fantastic Fino Sherry mushrooms with thyme and rice is the perfect use for Jerez’s unique and renowned style of wine.
As we are travelling through the Sherry Triangle – Jerez de la Frontera, El Puerto de Santa Maria and Sanlucar de Barrameda, it’s a great time to use the region’s world-famous produce to enhance my campervan cooking. Although Sherry gets a bad rap as a key ingredient to trifle, there’s no arguing that it can add some really punchy flavours to the right dish. Commonly the Spanish use Sherry in Paella but there’s no room in our budget for seafood!
There are eight different types of Sherry: Fino, Manzanilla, Amontillado, Oloroso, Palo Cortado, Pedro Ximenez, Moscatel and Cream. These all have distinctively different flavours and range from dry to sweet in style. The sherry I’m using in this dish is Fino which is a dry Sherry. It doesn’t matter what brand you use. I’ve used the most common, Tio Pepe, which is available across the world.
The dry and fresh taste of the Fino mingles perfectly with the capers, olives, lemon and thyme in the creamy sauce giving a depth of flavour to enhance the woody mushrooms. This dish is a campervan cooking winner as it so simple and fast to cook with an indulgent taste.
Prep time: 10 mins
Cook time: 15 mins
1 punnet of mushrooms of your choice, sliced
2 glasses of Fino Sherry
2 tsp of lemon juice
Additional wedges of lemon for serving
2 cloves of garlic crushed
1 tbsp capers (drained of brine)
1 tbsp sliced green olives (drained of brine)
1 tbsp of cream
1 tbsp de-stalked thyme
1/4 tsp paprika smoked
2 tbsp olive oil
2 tbsp butter
1 small onion chopped
Sea salt grains to add at the end
500g boiled basmati or brown rice
How to make Fantastic Fino Sherry Mushrooms with Thyme and Rice:
🍄Pre-cook your rice and keep warm.
🍄Heat large frying pan on a medium heat.
🍄Add half the oil and half the butter. Save the rest for frying the onions in.
🍄Add the mushrooms, saute for 5 minutes, then remove and put aside.
🍄Add the other half of oil and butter and melt in the pan. Add the onions and saute for 5 mins.
🍄 Stir in the garlic, paprika, capers, pepper and thyme. Cook for one minute.
🍄Add the Sherry cook for a minute then add some cream and taste. You may want to add more Sherry.
🍄Add the stock and mushrooms back in the pan and cook for about 5-7 more minutes.
🍄Garnish rice with a sprig of Thyme and serve.
🍄Squeeze on some extra lemon juice as you like. Enjoy!
You could serve with pasta instead of rice and salad or kale on the side.
Best eaten fresh!
I hope you enjoy my Fantastic Fino Sherry Mushrooms with thyme and rice. If you have any feedback please don’t hesitate to contact antlou [at] vanutopia.com and LIKE, FOLLOW, and SHARE our social media: Facebook; Instagram; Twitter and our YouTube channel.
Thanks for reading!