If you’re looking for a simple yet show-stopping side for holiday meals, this Rosemary & Garlic Sherry-Roasted Mushroom recipe is a must-try. It’s one of those dishes that transforms humble mushrooms into something extraordinary. With the sweet and savoury richness of Pedro Ximénez Sherry Vinegar and a touch of fresh herbs, it’s versatile enough to serve alongside roasted meats, poultry, or a vegetarian main like rice bowls or polenta.
This recipe has quickly become a favourite in our kitchen at Della Terra. Perfect for entertaining or just elevating weeknight dinners
Prep: 10 min | Cook: 25 min | Serves: 4
Ingredients
- 1lb (450 g) mushrooms (wild mushrooms preferred, but regular Cremini, Button, or Baby Bella work well)
- 2 Tbsp Garlic Extra Virgin Olive Oil
- 2 Tbsp Rosemary Extra Virgin Olive Oil
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 3 Tbsp Pedro Ximénez Sherry Vinegar
- Salt and freshly ground black pepper, to taste
- Optional: 1 Tbsp unsalted butter for extra richness
- Optional garnish: fresh parsley or shaved Parmesan
- Optional: 1-2 cloves minced garlic for extra pungency
Note: For more pumgent garlic taste you can add one clove of minced garlic to the recipe.
Directions
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Preheat oven to 400 °F (200 °C). Line a baking sheet with parchment.
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Prepare mushrooms: Clean and trim mushrooms; cut larger mushrooms into halves or quarters so all pieces are roughly the same size.
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Toss mushrooms with olive oil, (minced garlic - if adding), thyme, salt, and pepper. Spread in a single layer on the baking sheet.
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Roast for 20 minutes, stirring halfway through, until mushrooms are tender and golden brown.
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Finish with Pedro Ximénez Sherry Vinegar: Remove mushrooms from oven, drizzle with 3 tablespoons Pedro Ximénez Sherry Vinegar, and return to oven 3–4 minutes to allow the vinegar to caramelize slightly.
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Optional: Stir in a tablespoon of butter for extra richness, then sprinkle with parsley or Parmesan before serving.