Woods Hole Mushrooms

aka Fresh Mushrooms with Sherry


  • 2 pounds whole fresh mushrooms small to medium-size caps are best
  • 3 tablespoons butter
  • 4 tablespoons top-shelf fino dry sherry
  • Salt and freshly ground pepper


  • Wipe the mushrooms clean. Usually, it is recommended that you do not wash mushrooms, but I do rinse these very quickly and dry immediately, then set aside on paper towels. It’s your choice. Trim stem ends if necessary.
  • Sauté over medium heat in the butter for 5 minutes, stirring often, mushrooms should release some of their juice..
  • Season sparingly with salt and freshly ground pepper., white if you have it.
  • Add sherry, and let the mushrooms cook over low heat for about fifteen minutes, until the mushrooms have given off most of their juices and absorbed the sherry.
  • Transfer to a serving dish and serve immediately.


an old favorite, Woods Hole Mushrooms, a recipe I learned from a friend at Woods Hole the first summer Peter and I were married, during our post-wedding, pre-honeymoon sojourn at Woods Hole.
Yield: Serves 4 to 6.
To see another mushroom side dish, double-click here on Fresh Mushrooms in Lemon Sauce.
Keyword Vegetables