Oven-Roasted Dijon Mushrooms

By • March 11, 2014 6 Comments

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Author Notes: These oven-roasted mushrooms are lusciously coated with butter, garlic, and Dijon. They're a perfect little afternoon snack or side dish, especially with lots of hot, toasty bread.stephanie le

Food52 Review: I used basic button mushrooms to test this recipe since that's what I had on hand. I'm sure it would have been even tastier with criminis, but even with boring old buttons, it was outstanding. This is the kind of recipe I love to have in my back pocket: simple ingredients, combined to perfection. The earthy flavor of the mushrooms is enhanced but not overwhelmed by the garlic, shallots, lemon juice, and mustard. Give me a big hunk of toasted bread, and this is all I need to be happy.foxeslovelemons

Serves 2 to 4

  • 1 pound crimini mushrooms
  • 3 garlic cloves, minced
  • 1 shallot, minced
  • 2 tablespoons oil, such as canola or grapeseed
  • 2 tablespoons butter, cut into small pieces
  • 2 teaspoons lemon juice, or to taste
  • 1/4 cup chopped flat leaf parsley
  • 1 tablespoon Dijon mustard
  • Salt and pepper, to taste
  • Toasted bread (optional)
  1. Preheat the oven to 450° F.
  2. Wash, trim, and halve or quarter the mushrooms into bite-sized pieces.
  3. Toss the mushrooms, garlic, and shallots in the oil and place in a oven-proof dish.
  4. Top with the butter and roast, stirring occasionally, until the mushrooms are tender and deeply browned, about 20 to 25 minutes.
  5. Stir in the lemon juice, parsley, and Dijon. Taste and season with salt and pepper.
  6. Enjoy immediately with crusty bread, if desired.

More Great Recipes: Vegetables|Appetizers|Side Dishes|Bread

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Comments (6) Questions (0)


about 1 month ago Manhattan Tart

Just made these for the umpteenth time and stirred the Dijon, parsley and lemon in prior to baking with nothing close to ill effects. Still astonishingly delicious, and the parsley even kept its lovely color. Won't do it the more (ahem) "labor intensive" way in the future. So ridiculously fabulous...


2 months ago Cheri Mayell

My granddaughter Coco loves my mushrooms just like these which I make when she comes to stay, now we can have a tray full all made at once in the oven! Yummy!


3 months ago Manhattan Tart

These are ridiculously fabulous. Doubting that 1# of that kind of deliciousness would be enough to feed 4, I doubled the recipe, weighing out 2# of stemmed criminis. I went lighter on the butter and was happy to prep all in advance (keeping the dijon and lemon juice in a small jar) and bake at the last minute. Delicious!!!


over 1 year ago chelsea byland

I also left out the butter, and only had spicy brown mustard on hand. Turned out great!


over 1 year ago Maja Lukic - Veggies & Gin

This was very good! I made it without butter but the Dijon gave the dish an almost creamy quality even without the dairy.


over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Luscious is right! I'm so looking forward to trying this recipe, ASAP. ;o)