These honey mustard glazed mushrooms come together super quick, and they’re a real crowd pleaser, especially for mushroom-lovers! The honey mustard sauce gets absorbed by all the mushrooms, making for a silky, rich side dish that’s sure to become a staple on time-pressed weeknights.

They’re my favorite way to make a quick veggie side of mushrooms, since they use simple ingredients I usually have on hand, and pair with so many different meats and side dishes. I’ll share more below about some of my favorite things to pair these mushrooms with. It’s a great side dish to meat and starches, or if you’re looking to eat more vegetarian food, you can eat them alone with rice or potatoes. They also make a delicious snack!

What to serve with Honey Mustard Glazed Mushrooms

Most chicken recipes

Check out my Hot Honey Mustard Chicken Thighs for a perfect flavor match. They can also be made without spice if you prefer. Or check out my Easy Baked Crispy Chicken Thighs for a complementary flavor.

Roast Salmon

Salmon cooks quickly, and is super nutritious. Check out my pesto crusted salmon recipe.

Juicy Pork Chops

Who doesn’t love a good pork chop? 

Mashed potatoes

This is a classic side dish that pairs well with so many different foods.

Attieke

This is a simple, low effort, nearly instant side dish of cassava couscous or attieke that hails from the Ivory Coast. Simply soak the dried attieke in water, and you’ve got a delicious side dish in just a few minutes!

What you’ll need to make Honey Mustard Glazed Mushrooms

Fresh mushrooms:

You can use most mushroom varieties, like white button mushrooms, baby bella mushrooms, trumpet mushrooms or oyster mushrooms. I used baby bella mushrooms in this recipe.

Whole grain Dijon mustard

Whole grain is the best type of mustard to use in this dish and you can buy it here, but you can also substitute it with regular Dijon mustard. 

Honey

Honey is what adds a little bit of sweetness to these mushrooms and is essential for the honey mustard sauce.

Garlic powder

Few savory dishes are complete without garlic! Definitely don’t skip this ingredient.

Butter

Butter will add to the richness of the dish. I’m using Miyokos vegan butter, but you can also substitute with extra-virgin olive oil if you want this to be on the lighter side. It’ll still taste good.

Salt

A little salt will uplift all the other flavors in this dish

Cayenne pepper

You can substitute black pepper if you don’t have any cayenne on hand, but I prefer cayenne over black pepper in this dish.

Fresh parsley (optional)

If you’re feeling fancy, feel free to top this dish with some fresh parsley as a garnish. This isn’t necessary but adds a nice touch!

Directions

Step 1: Slice your mushrooms

Slice your mushrooms into small, bite-size chunks on a cutting board. I prefer to slice them so they’re all a similar shape.

Step 2: Preheat your frying pan with the butter.

Heat your pan to a medium-low heat. Add the butter or oil to the pan to melt, along with the cayenne pepper and salt. 

Step 3: Add your mushrooms to the pan in a single layer

Once the melted butter is hot, it’s time to sauté the mushrooms. Toss them in the butter or oil mixture so they’re evenly coated, and allow them to cook in the pan. When you sauté mushrooms, the excess liquid will start to evaporate and the mushrooms will shrink.

Step 4: Chop the parsley (optional)

If you’re using fresh parsley, this is a good time to chop it finely for the garnish. If you’re not, skip to the next step.

Step 5: Add the garlic powder and Dijon mustard

When the mushrooms are about halfway cooked, and look like this, add the garlic powder and Dijon mustard and mix them evenly in the mushrooms. 

Once you stir in the mustard and garlic powder, it should look like this:

Continue cooking the mushrooms for a 2-5 more minutes after this point.

Step 6: Turn off the heat and add the honey

When the mushrooms are fully cooked, turn off the heat and add the honey in. Mix well to combine the honey evenly with the rest of the ingredients. This will form the glaze.

And that’s it. This is such a simple dish to make. I hope you had as much fun as I did making it!

How to store your honey mustard glazed mushrooms

You can store any leftover mushrooms in an airtight, sealed container in the refrigerator for 2-4 days.