Cider and mustard mushrooms with wild rice recipe

(12 ratings)

mustard mushrooms
(Image credit: Future PLC)
  • Vegetarian
  • healthy
Preparation Time5 mins
Cooking Time20 mins
Total Time25 mins
Five A DayOne
Cost RangeCheap
Nutrition Per PortionRDA
Calories423 Kcal21%
Fat15 g21%
Saturated Fat9 g45%
Carbohydrates51 g20%

Our cider and mustard mushrooms takes 25 minutes to cook and has less than 10 ingredients.

This recipe for cider and mustard mushrooms is served with wild rice but you could choose pasta or mashed potatoes if you prefer. The recipe is ready in under 30 minutes and makes a delicious meat-free option. We like to use a mixture of mushrooms but you can stick to one variety of you prefer.


  • 250g wild rice
  • 600g mushrooms, we used a mix of baby button, portellini and chestnut, sliced
  • 40g butter 1 onion, sliced
  • 250ml dry cider
  • 2tbsp dijon mustard
  • 2tbsp wholegrain mustard
  • 45g creme fraiche
  • 4tsp finely chopped tarragon leaves




  1. Cook the rice according to packet instructions. Fry the mushrooms over medium heat with a pinch of sea salt in a dry non-stick frying pan, until releasing moisture. Increase the heat to evaporate the liquid then transfer to a bowl and set aside.
  2. Return the pan to a medium heat and melt the butter. Add the onion and cook for 5 mins until soft.
  3. Add the cider and mustards and simmer for 5 mins on a medium-high heat. Add the mushrooms back to the pan and simmer for another 5 mins. Reduce the heat, stir in the creme fraiche and season with black pepper. Mix in the tarragon and serve along with the wild rice.

Top tips for making cider and mustard mushrooms

Never wash your mushrooms in water, it’s better to brush any dirt off using a pastry brush.

Cooking the mushrooms in a dry pan without additional ingredients like oil and butter will result in a more intense mushroom flavour.

This recipe would work really well with leftover roast chicken. Shred the meat and mix into the mushrooms ensuring it’s piping hot before serving.

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Jessica Ransom
Senior Food Writer

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.