Lemon Mustard Sauteed Mushrooms | 15 Minutes
How can you not love mushrooms? There’s so many different kinds, they’re healthy, they’re tasty and you can cook them a million different ways! You can eat them raw, you can roast them, add them in salads, sauces, you name it.
In this recipe I created a side dish that’s full of flavor, with just a few simple ingredients. It goes great with grains such as rice or quinoa and it won’t take you more than 15 minutes to prep and cook.
These mushrooms are tender, creamy and tangy and really aromatic!
- 3 cup white button mushrooms
- 1/2 white or yellow onion, thinly diced
- 1 clove garlic, finely minced
- 1 Tbsp olive oil
- 1/4 cup dry white wine
- 1 Tbsp yellow mustard
- juice from quarter lemon
- pinch of salt
- pinch of black pepper
- 1/2 tsp dry oregano
- parsley for serving
- Wash your mushrooms and slice them in half.
- In a pan heat your olive oil, then add onion and garlic and sautee for a minute or two while stirring so they don’t burn.
- Add your mushrooms, salt, pepper oregano and a splash of water and let the mushrooms sautee on medium high heat until they sweat most their water (about 5-7 minutes)
- While there’s still some liquid from the mushrooms into the pan, add your lemon juice and mustard and stir to combine.
- Finish with pouring the white wine and sautee on medium heat for a minute or two until there’s no liquid into the pan.
- Transfer your mushrooms to a plate and garnish with some fresh parsley.