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Nutrition Facts
Serving Size 1 (83g) Recipe makes 4 servings The following items or measurements are not included below: 2 tablespoons balsamic vinegar
Calories 73
Calories from Fat 62		(84%)
Amount Per Serving		%DV
	Total Fat 7.0g	10%
	Saturated Fat 1.0g	4%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 17mg		0%
Potassium 187mg		5%
Total Carbohydrate 2.3g		0%
	Dietary Fiber 0.6g	2%
	Sugars 1.1g
Protein 1.8g		3%
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Marvelous Mushrooms

Recipe #38678 | 20 min | 5 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Kate in Ontario
Aug 27, 2002

This is a wonderful side dish that goes well with grilled beef or chicken.

SERVES 4 (change servings and units)

Ingredients

1/2 lb button mushroom, halved or portabella mushroom, sliced
2 tablespoons olive oil
1/4 cup water
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1-2 tablespoon lemon juice

Directions

1
Heat oil in large skillet over medium heat.
2
Add mushrooms and cook for about 5 minutes or until brown.
3
Combine water, vinegar and mustard and add to skillet.
4
Simmer until liquid is reduced by half.
5
Remove from heat and add lemon juice.

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Featured Reviews for This Recipe

From: Rebam98

On Oct 27, 2006

I didn't like these too much. They had a rich taste to them. You could definitely taste the dijon mustard. It wasn't too bad, but not to my liking either. It's just a personal preference.

0 people found this review helpful

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From: *Parsley*

On Jul 20, 2006

These mushrooms are wonderful! I doubled the recipe and added a pinch of sugar. Great side dish or over a steak. Thanx for shring this; I'll make this again.

1 person found this review helpful

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From: Allison 333

On Oct 3, 2008

I made this tonight, but with a few adjustments, because I was going to use a different recipe and then changed my mind. I sauteed 1 clove of minced garlic in a little Smart Balance, then followed the rest of the recipe (minus the oil since I used the SB) until about haflway through the reduction of the sauce. I decided to thinly slice 1 medium white onion in a little SB in another pan, then added it to the mushrooms. I threw in about another 1/2 tbsp bals. vin and 1/2 tsp dijon and continued to reduce it until the liquid was mostly gone and there was a glaze, like in the photo posted here, and then added 1 tbsp of the lemon juice. It sat for about 4 hours covered in a container (dinner got pushed back) and I popped in the microwave about 45 seconds to heat it up. The onions absorbed the flavor of the balsamic vinagrette and mustard wonderfully and my hubby and I were very pleased with the results. We spooned it over the top of Pepper Chicken, Pepper Chicken (we used chicken breast and grilled it though). For sides- baked some acorn squash (halved, face down in 1/4 inch of water, 40 min @ 400 degrees) scooped out the inside and stirred in a little brown sugar and smart balance, and baked potatoes (in the microwave rubbed with garlic olive oil, S&P, covered with wet paper towel). My husband loved it all and said all the flavors went very well together. He said it will be a tough dinner to beat! Thanks so much, we will make this many times more!

1 person found this review helpful

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