time: 30 minutes cook time, 2 minutes assembly time
Earthy, comforting mushrooms brightened up with fresh-squeezed lemon and sharp mustard.
20 oz. cremini mushrooms, sliced
1 Tbsp. salted butter (or extra virgin olive oil)
4 cloves garlic, minced or pressed
1/4 tsp. each: thyme, sage, fennel seeds
1-2 Tbsp. mustard of choice (I used a spicy brown mustard). Start with 1 tablespoon and increase to taste.
1/4 cup flat leaf parsley, roughly chopped (plus more for serving)
black pepper, to tastejuice of half a lemon
Heat butter in a deep pan over medium heat. Add garlic and stir until fragrant (about 1 minute). Add mushrooms, cover, and allow to cook for 10 minutes until they're released their water.
Add mustard and spices and cook uncovered for 5-10 minutes. Remove from heat and stir in parsley and lemon juice. Sauce will thicken as it cools.
Serve over greens (try baby spinach or mustard greens - bonus mustard points!) and pasta (I like a lemon pepper pappardelle) for a complete meal.