Recipes posted a year ago:
Dijon mustard has a unique blend of mustard and spice that is great for a lot of sauces, marinades, and rubs (just check out the tag cloud at the left of this post and click on the word “dijon”). So, when looking for a side dish to accompany our Dijon Grilled Round Steak the other night, I thought it would be a good chance to try combining some of the mustard with sauteed mushrooms. But rather than stop there, I mixed things up a bit more by combining shiitake with our regular mushrooms, and adding in minced garlic and shallots.
- 1/4 lb (4~5) large cremini mushrooms, sliced about 1/4″ thick
- 1/4 lb shiitake mushrooms, sliced about 1/4″ thick
- 3 cloves garlic, minced
- 1/2 shallot, chopped fine
- 2 tbsp white wine (we had a Reisling in the cupboard)
- 2 tbsp Dijon mustard
- 2~3 tbsp pastured butter
- 2~3 tbsp coconut oil
Get everything sliced and minced up. You can mix all the mushrooms in a prep bowl, and combine the shallots and garlic in a small prep bowl. Whisk the Dijon and wine together in a separate bowl. If you are having these with steaks, get the steaks on the grill just before you proceed with everything else below.
Heat a large skillet over medium heat. Melt one tablespoon each of butter and coconut oil in the skillet. Toss in the shallots and garlic and saute for about 2 minutes until starting to turn golden brown.