• 1 teaspoon mustard seeds
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 8oz package of sliced FunGuy white button mushrooms
  • 2 tablespoons honey
  • 3 tablespoons mustard
  • 3 tablespoons apple cider vinegar
  • pinch coarse salt
  • freshly ground pepper

As any FunGuy can see, when honey mustard and mushrooms get together it was always meant to be. Meant to be poured on top of vegetables, rice and potatoes. Meant to be used to dip each bite of pork chop or chicken. And in the end when no one’s looking, it’s meant to be licked straight off the plate. Don’t worry, we won’t tell. It was always meant to bee, after all.

DIRECTIONS:

  1. In a non-stick pan over medium high heat, toast the mustard seeds for 1 minute or until they start to pop. Transfer to a bowl and set aside.
  2. Pour olive oil into the pan and add in the garlic. Saute for 1-2 minutes or until browned. Add in the mushrooms and saute for 4-5 minutes or until browned.
  3. Stir the honey, mustard, mustard seeds and vinegar into the pan with the mushrooms and reduce heat to medium low. Allow to cook, stirring frequently until slightly thickened, about 2-3 minutes.
  4. Season with salt and pepper.
  5. Serve warm over rice or potatoes, along side pork or chicken, and sop up with crusty bread!

Have a Fun meal!