Description
A simple and flavorful recipe for sautéed cremini mushrooms infused with garlic, Italian seasoning, and a bright touch of lemon. This easy side dish features mushrooms cooked in olive oil and butter until perfectly browned, then finished with fresh parsley and a hint of Dijon mustard for depth.
Ingredients
Scale
Ingredients
- 1 tablespoon olive oil
- 1/4 cup butter (cut into smaller pats)
- 1/2 medium onion (chopped)
- 16 ounces cremini mushrooms (sliced)
- 1/2 teaspoon Italian seasoning
- 4 cloves garlic (minced)
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice + zest of 1/2 lemon
- 2 tablespoons chopped fresh parsley
- Salt & pepper to taste
Instructions
- Heat oil and butter: Add the olive oil and butter to a skillet over medium-high heat. Allow the butter to melt and the pan to get hot for a perfect sauté start.
- Sauté mushrooms and onions: Add the chopped onions, sliced cremini mushrooms, and Italian seasoning to the skillet. Cook, stirring occasionally, until the mushrooms release their water, it evaporates, and the mushrooms develop a golden brown sear. This slow browning process takes about 20 minutes and is key for deep flavor.
- Add garlic and seasonings: Stir in the minced garlic, Dijon mustard, lemon juice, lemon zest, and chopped parsley. Cook together for 1 to 2 minutes to mellow the raw garlic flavor and marry the flavors.
- Finish and serve: Season with salt and freshly ground pepper to taste. Serve immediately as a savory side or topping.
Notes
- Ensure the mushrooms brown fully by not overcrowding the pan; work in batches if necessary.
- Use fresh parsley for the best flavor.
- Adjust lemon juice and zest amounts according to your preferred brightness.
- Great served alongside grilled meats, steaks, or over toasted bread.
