Healthy sauteed mushrooms

I felt like eating some sauteed mushrooms without all the butter and fat that I might normally include in my mushroom dish and found this version to be very satisfying indeed. I used Dijon mustard to add a nice flavour to the mushrooms. I also used this mushroom mixture in my quesadilla with chicken and other vegetables.


½ tbsp. olive oil

1 shallot, sliced finely

2 cloves garlic, minced

2 cups mushrooms, sliced

¼ cup chicken broth

1 tbsp nutritional yeast

1 tbsp Dijon mustard


  1. Heat pan, then add olive oil
  2. Stir fry shallots and garlic until well cooked
  3. Add mushrooms and stir fry to mix in shallots and garlic
  4. Add chicken broth, yeast and mustard and mix well.
  5. Cook until mushrooms are soft and there is not too much liquid.