Tapas-style mushrooms are cooked in hard cider, jazzed up with Dijon mustard, and paired with briny piquillo peppers for an hors d’oeuvre you can serve with toothpicks or on small plates.

  • 8Servings


  • 3 Tbs. olive oil
  • 11/2 lb. white or cremini mushrooms, halved (quartered if large)
  • 4 cloves garlic, minced (4 tsp.)
  • 1/2 cup hard cider
  • 2 Tbs. Dijon mustard
  • 1 12-oz. jar whole piquillo peppers or roasted red pepper strips, rinsed, drained, and patted dry


Heat oil in large skillet over medium heat. Add mushrooms, and cook 7 to 10 minutes, or until mushrooms release their juices. Stir in garlic, and cook 5 to 10 minutes more, or until most of liquid has evaporated. Stir in cider and mustard, and cook 5 to 10 minutes more, or until mustard sauce has thickened, and mushrooms are tender. Cool to room temperature, and stir in piquillo peppers.

Nutrition Information

  • Calories: 85
  • Carbohydrate Content: 6 g
  • Fat Content: 5 g
  • Fiber Content: 1 g
  • Protein Content: 3 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 129 mg
  • Sugar Content: 3 g