This recipe is inspired by the “water-first” method from Cook’s Illustrated, which begins by steaming mushrooms briefly in a splash of water. This collapses their spongy structure so they don’t soak up excess oil, resulting in deeply flavoured, evenly browned mushrooms. Here they’re finished with shallot, thyme, and Dijon mustard for a savoury side that pairs beautifully with roast meats, chicken, or fish.

INGREDIENTS:

• 1 kg mixed mushrooms (button, chestnut, or cremini), cleaned and sliced
• 3 tbsp water
• 3 tbsp extra virgin olive oil, divided
• 2 (8 tablespoons) medium shallots, finely minced
• 1 tsp dried thyme (or 2 tsp fresh thyme leaves)
• 2 tsp Dijon mustard (smooth or wholegrain)
• Salt and freshly ground black pepper, to taste
• Optional: chopped fresh parsley, for garnish

METHOD:

1. Steam-sauté the mushrooms: Place the mushrooms and water in a large sauté pan or Dutch oven. Bring to a boil over medium-high heat. Cook, stirring occasionally, until the mushrooms release their liquid and the pan is nearly dry, 8–10 minutes.
2. Add the oil: Once the pan is dry and the mushrooms begin to sizzle, add 2 tablespoons of the olive oil. Cook, stirring occasionally, until the mushrooms are lightly browned, about 5 minutes.
3. Sauté the shallot and thyme: Stir in the remaining 1 tablespoon olive oil, the minced shallot, and thyme. Cook until the shallot is softened and fragrant, 2–3 minutes.
4. Season with mustard: Stir in the Dijon mustard until the mushrooms are evenly coated. Season generously with salt and pepper.
5. Finish and serve: Remove from the heat. Garnish with parsley if using, and serve warm.

MAKE AHEAD:

• Same day: Prepare up to 2 hours ahead. Leave loosely covered at room temperature, then reheat gently over medium heat before serving.
• 1 day ahead: Cook fully, cool, and refrigerate in an airtight container. Reheat uncovered in a wide pan over medium heat, stirring until any released liquid evaporates. Add a drizzle of olive oil to refresh the flavour before serving.
• Shabbat option: Prepare on Friday morning or afternoon. Reheat before candle-lighting, then keep warm on a blech/hotplate. Texture will soften but flavour remains excellent.