Oven-Roasted Dijon Mushrooms

March 11, 2014
9 Ratings
  • Serves 2 to 4
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

Test Kitchen Notes

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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Cheryl
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    Maja Lukic - Veggies & Gin
  • AntoniaJames
Obsessed with food, photography, good design, potatoes and noodles. Recipes and ramblings at www.iamafoodblog.com. My first book, Easy Gourmet is coming out September 2nd, 2014 and is available for preorder on Amazon!

8 Reviews

Cheryl October 18, 2018
Delicious. Cooks down so much, perhaps a double batch next time. Also wondering if the dijon would be better in the baking part. I'll try that too.
Manhattan T. July 17, 2015
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...
Cheri M. June 23, 2015
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!
Selina May 25, 2016
My 3 year old just gobbled these up for dinner tonight, too. These kids have discerning taste buds!
Manhattan T. May 24, 2015
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!!!
chelsea B. April 18, 2014
I also left out the butter, and only had spicy brown mustard on hand. Turned out great!
Maja L. March 28, 2014
This was very good! I made it without butter but the Dijon gave the dish an almost creamy quality even without the dairy.
AntoniaJames March 11, 2014
Luscious is right! I'm so looking forward to trying this recipe, ASAP. ;o)