These mushrooms are a delicious topping for grilled steak or a steak sandwich. When the mushrooms are cooked whole, they make a good appetizer or side dish.
INGREDIENTS | SERVES 4
- 2 cloves garlic, minced
- 1 pound mushrooms, sliced
- 6 tablespoons butter
- 1 teaspoon Dijon mustard
- 2 tablespoons white grape juice
- ¼ cup chicken broth
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon chopped fresh parsley
Sauté the garlic and mushrooms in 4 tablespoons of the butter for a few minutes.
Add mustard, juice, and broth. Simmer for 5 minutes.
Season with salt and pepper; swirl in the remaining 2 tablespoons of butter.
Cook over low heat to reduce the liquid by half.
Remove from heat and sprinkle mushrooms with parsley.