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Tapas: Port and parsley butter mushrooms

The last couple of weeks have been extremely busy and admittedly I’m almost relieved we are going away for Christmas because most of my kitchen will still be in boxes by the 25th.

I have spent very little time in the kitchen over the last fortnight, and considering my lack of cooking utensils at the moment I thought I’d share a few recipes that I have cooked over the past 12 months that have been patiently waiting in my draft box to be shared. This is their time to shine!

First up mushroom tapas. Although the traditional mushrooms tapas recipe calls for sherry, I prefer to use port as it gives the sauce and mushrooms a beautiful glossy, sticky finish and the flavour is just so irresistibly deep. Love them!

Serves 2

Port and parsley butter mushrooms

Perfect as a side to steak, grilled chicken or one of a few tapas if you are planning to carry a Spanish theme at your next dinner party.

{Printable recipe}

  • 16 medium button mushrooms, stalks trimmed
  • 1/4 cup port // or sherry
  • 1 tbsp butter
  • 1 tbsp fresh parsley, chopped
  • lemon wedge to serve

To make the tapas: Heat butter in a frypan. Add mushrooms and toss to coat and heat through. Add port // sherry to the pan, lower heat to medium and cook down until the sauce thickens. Sprinkle with parsley and toss gently to coat mushrooms.

To serve: spoon into small warmed bowls and garnish with a lemon wedge.


[email protected] December 20, 2011 at 9:51 am

A very nice way to cook mushrooms!

Gaby December 20, 2011 at 11:29 am

A bit of garlic wouldn’t go astray :)

saffronandhoney December 20, 2011 at 3:50 pm

Looks delicious!

Rufus' Food and Spirits Guide December 20, 2011 at 4:43 pm


moosenoose December 20, 2011 at 11:52 pm

Yum! I love Port, never thought of swapping it with the sherry before.

Just A Smidgen December 21, 2011 at 3:16 am

Yum… you’re the second person to suggest port with mushrooms.. so rich and delicious!

Apple @Polkadotsandchopsticks December 21, 2011 at 10:23 am

I’m not the biggest mushroom fan, but I’m picturing the taste with the port and it sounds like a smooth rich taste. Chuck it over a steak and I’d happily gobble it all down lol!

rsmacaalay December 21, 2011 at 5:25 pm

One of my favourite tapas is Champignon Ala Ajillo, your recipe looks similar but more safer to serve if you dont want your guests to have a bad breath :)

Bam's Kitchen December 22, 2011 at 12:18 am

Good luck with the moving process. Your mushrooms sound divine.

horrypop December 22, 2011 at 5:05 pm

oh yummy!
i love that you have the authentic serving ware and all!

Jasline January 19, 2012 at 2:58 am

I absolutely love mushrooms and your recipe looks fabulous. Definitely going to try them out one day! Thanks for sharing! Yum. (:


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