Mushrooms in Mustard


  • 1 pound button mushrooms
  • juice of 1 lemon
  • 8 tablespoons olive oil
  • 6 black peppercorns
  • 2 bay leaves
  • 1 tablespoon dijon mustard
  • salt
  • 2 tablespoons finely chopped parsley


Wash and drain mushrooms. Trim ends of stems with a sharp knife and cut mushrooms in halves or quarters. Marinate in lemon juice and olive oil with peppercorns and bay leaves for at least 8 hours. Drain mushrooms (reserving marinade juices) and arrange them in an hors-dโ€™ล“uvre dish.

To make a mustard sauce: combine 4 to 6 tablespoons marinade juices with Dijon mustard in a small jar, and shake until well blended. Add salt and a little more lemon juice or olive oil if necessary, and pour over mushrooms. Sprinkle with finely chopped parsley.