Whole 30 Whole30 Rosemary-Mustard Balsamic Mushrooms
Meaty cremini mushrooms get the full treatment here — seared hard in olive oil until deeply golden, then tossed in a tangy glaze of balsamic vinegar, Dijon mustard, and chicken broth that reduces down into something almost silky. Fresh rosemary and minced garlic bloom in the pan right before the sauce goes in, and the whole kitchen smells incredible at that point. Every ingredient in this dish is clean and compliant, so there's no label-reading stress or ingredient swaps required. The trick to getting that gorgeous caramelized crust is cooking the mushrooms undisturbed and not crowding the pan — patience pays off big here. Once the sauce reduces to a glossy coat, these are ready to serve alongside just about anything, or honestly straight from the skillet. A scatter of fresh parsley at the end adds a little brightness that ties the whole thing together. Serves four, and disappears fast.
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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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