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.
Gather Up:
- 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.
Add in the mushrooms. Add additional oil and butter, in equal amounts, to keep from sticking and cook the mushrooms for 5~10 minutes until they have softened and cooked down in volume.
Pour the Dijon sauce over the top and stir it in (make sure to use a silicon scraper and get every bit out of the prep bowl). Reduce heat to low.
Let the mushrooms simmer on low for an additional couple of minutes (until your steaks come off the grill), then transfer to a serving bowl.
Finally, dish up along side your grilled steaks (or chicken, or fish, or…) and a nice fresh garden salad.
Purely Primal 