Setas con Vinagre de Jerez

Mushrooms with Garlic and Sherry Vinegar


Preparation info

  • Difficulty


  • Media Racion


Appears in


By Frank Camorra and Richard Cornish

Published 2007

  • About

This is our singularly most popular dish at MoVida. It’s an any-time-of-the-day vegetarian recipe that goes perfectly well with beer or red wine. It’s surprisingly lively, offers contrasting textures and can be served by itself, as a side to meat dishes or as part of a lazy Sunday morning breakfast.


  • 60 ml (2 fl oz/¼ cup) olive oil
  • 500 g (1 lb 2 oz) small portobello mushrooms
  • 80 g ( oz) butter
  • 1 tablespoon chopped thyme leaves
  • 2 tablespoons ajo y perejil
  • 2 tablespoons sherry vinegar
  • sea salt flakes


Preheat the oven to 240°C (475°F/Gas 8).

Heat the olive oil over high heat in a large heavy-based, ovenproof frying pan. When the oil is very hot, add the mushrooms, skin side down, and cook, without turning, for 5 minutes. Season with salt. The caps should be well browned and the gills glistening.

Cut the butter into small pieces and add to the pan with the thyme leaves and ajo y perejil. Toss the mushrooms around the pan, coating them in the butter.

Put the pan in the oven and roast the mushrooms for 4 minutes. Remove from the oven, toss the mushrooms then return the pan to the oven for 4 minutes. Return the pan to the stovetop and cook briefly over high heat until browned. (This process of roasting and frying ensures that the butter, herbs and garlic cook into the mushrooms, thus enriching the flavour.)

Add the sherry vinegar, season with sea salt flakes and some freshly cracked black pepper and cook for 1 minute to reduce the vinegar. When serving, tilt the pan to allow the oil to drain to one side so as not to serve the mushrooms with too much oil.