Sautéed Mushrooms with Mustard and Parsley
Want savory, meaty-textured, deeply browned mushrooms without a lot of work, time, or even oil? Start by adding water.
Gather Your Ingredients
Before You Begin
Use a single variety of mushroom or a combination. Stem and halve portobello mushrooms and cut each half crosswise into ½-inch pieces. Trim white or cremini mushrooms; quarter them if large or medium or halve them if small. Tear trimmed oyster mushrooms into 1- to 1½-inch pieces. Stem shiitake mushrooms; quarter large caps and halve small caps. Cut trimmed maitake (hen-of-the-woods) mushrooms into 1- to 1½-inch pieces. You can substitute vegetable broth for the chicken broth, if desired.
Instructions
1.
Cook mushrooms and water in 12-inch non-stick skillet over high heat, stirring occasionally, until skillet is almost dry and mushrooms begin to sizzle, 4 to 8 minutes. Reduce heat to medium-high. Add oil and toss until mushrooms are evenly coated. Continue to cook, stirring occasionally, until mushrooms are well browned, 4 to 8 minutes longer. Reduce heat to medium.
2.
Push mushrooms to sides of skillet. Add butter to center. When butter has melted, add shallot, salt, and pepper to center and cook, stirring constantly, until aromatic, about 30 seconds. Add vinegar and mustard and stir mixture into mushrooms. Cook, stirring frequently, until liquid has evaporated, 1 to 2 minutes. Add broth and cook, stirring occasionally, until glaze is reduced by half, about 3 minutes. Stir in parsley. Season with salt and pepper to taste, and serve.
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