To be perfectly honest, dry sherry & mushrooms are a fabulous & classic combination. And dry sherry is not only very inexpensive, but lasts forever in the pantry & is useful in so many different dishes.
I frankly can't think of anything that would make a good sub. I think that a dry (or fruity) white wine would be too acidic & wouldn't have the depth that sherry has for something like this. But cooking is such a personal thing, & that's just my opinion.
Is there another alcohol I can substitute for dry sherry?
Don't know that I have ever used it before. my recipe for 4 servings calls for 1/2 cup, though I may double my recipe.
thanks
I like the sound of that. I could do that with the bamboo shoots too.If you're looking for uses for the leftover sherry, I keep fresh ginger in a jar of sherry in the fridge - keeps practically forever, and then you have ginger-flavored sherry, which I use in my favorite stir-fry sauce. I top off the jar with sherry to keep the ginger completely submerged.