Dairy Free Whole30 Rosemary-Mustard Balsamic Mushrooms
Total time28 min
Prep time10 min
Cook time18 min
4.5(10)
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Learn more →Ingredients
4 servings
- 1.5 lb cremini mushrooms, halved or quartered if large
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 tsp fresh rosemary, finely chopped
- 2 tbsp balsamic vinegar
- 1 tbsp dijon mustard
- ¼ cup chicken broth
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the mushrooms in a single layer — work in two batches if they crowd the pan — and cook undisturbed for 3–4 minutes until the undersides are deep golden brown.
- 2
Stir the mushrooms and continue cooking for another 3–4 minutes, stirring occasionally, until they are golden on most sides and any released liquid has evaporated.
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