Mushrooms with Horseradish Mustard Recipe

From Dorothy McNett's Recipe Book.

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Mushrooms with Horseradish Mustard

From Dorothy McNett's recipes at Serve these along with assorted cheeses, grilled brats and other German style sausages, radishes, etc.

2 tablespoons extra virgin olive oil or butter
6-8 oz. button mushrooms, or a variety of interesting mushrooms
2 - 3 teaspoons German Mustard (grained with mustard seeds and horseradish)
1-2 tablespoons cream or milk, as desired
pinch of sea salt
rye bread slices or other bread or crackers for serving

Heat oil or butter in a heavy bottomed frypan. Add mushrooms, slicing large ones as needed. Cook and stir over medium high heat 1-2 minutes, or until mushrooms begin to release moisture back into the pan. Gently stir in the mustard and cream. Heat but do not let it boil. Season with salt as desired.

Recipe created 2011-10-05.

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