Sautéed Mushrooms with Mustard and Parsley

Name: Sautéed Mushrooms with Mustard and Parsley
Ingredients: 1 1/4 pounds, mushrooms; 1/4 cup, water; 1/2 teaspoon, vegetable oil; 1 tablespoon, unsalted butter; 1 , shallot, minced; 1/4 teaspoon, table salt; 1/4 teaspoon, pepper; 1 1/2 tablespoons, cider vinegar; 1 tablespoon, Dijon mustard; 1/2 cup, chicken broth; 2 tablespoons, chopped fresh parsley

Side Dishes
Vegetables
Quick

By Lan Lam ･ Appears in Cook's Illustrated January/February 2019

Want savory, meaty-textured, deeply browned mushrooms without a lot of work, time, or even oil? Start by adding water.

SERVES 4

TIME 35 minutes

Sautéed Mushrooms with Mustard and Parsley

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