Sauteed Mushrooms with Onions, Garlic, and Rosemary.

These mushrooms turned out so good, I am sad I only made enough for two side dishes or one entree. Next time I’m bringing a side to a potluck, I’m going to consider making a large batch of these mushrooms.


First step was to chop up red onion. My recommendation would be to go with 1/4 cup, although I used 1/2 cup for mine. In a saute pan, I heated up the onion with 1 teaspoon of minced garlic, 2 teaspoons of dijon mustard, 1 teaspoon of rosemary, and 2 tablespoons of olive oil.


As the garlic started to brown and the onions started to become translucent, I added 2 teaspoons of apple cider vinegar. Then I added 1 cup of sliced mushrooms and stirred the mixture.


Adding to that just a touch of turmeric, ground ginger, ground mustard, cumin, coriander, and salt, I kept stirring. The turmeric, onions, mustard, and rosemary flavors really give these mushrooms a special flavor.


Total cook time, 15 minutes.

1 cup sliced mushrooms

1 tsp rosemary

2 tsp dijon mustard

1 tsp garlic

2 tbsp olive oil

2 tsp apple cider vinegar

1/2 tsp of each: turmeric, ginger, ground mustard, cumin, coriander, salt

Makes 4 servings

Calories: approximately 75 per serving


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