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Pan-Seared Mushrooms with Dijon Mustard Dressing

Deeply browned pan-seared mushrooms tossed warm in a tangy, balanced Dijon mustard vinaigrette, ready in about 20 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Calories: 210
Ingredients Method

Ingredients
  

  • For the Mushrooms
  • 1.5 lbs about 700g cremini or button mushrooms, halved or quartered depending on size
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • For the Dijon Mustard Dressing
  • 2 tablespoons Dijon mustard
  • 2 tablespoons red wine vinegar
  • 6 tablespoons olive oil
  • 1 small garlic clove minced
  • 1 teaspoon honey
  • 2 tablespoons fresh parsley chopped
  • Salt and black pepper to taste

Method
 

  1. Pat the mushrooms completely dry with paper towels.
  2. Whisk together the Dijon mustard, red wine vinegar, garlic, and honey. Slowly whisk in the olive oil. Season and stir in the parsley. Set aside.
  3. Heat the olive oil in a large, heavy skillet over medium-high heat until shimmering.
  4. Add the mushrooms in a single, even layer, cut-side down, without overcrowding the pan. Work in batches if needed.
  5. Cook undisturbed 4 to 5 minutes, until deeply golden. Stir and continue cooking 4 to 5 minutes more, until browned all over.
  6. Season the mushrooms with salt and pepper.
  7. Transfer the hot mushrooms to a bowl and toss with the Dijon mustard dressing while still warm.