2 tbsp dijon mustard
1 tbsp balsamic vinegar
1 pinch raw sugar
2 tbsp water
6 oz sliced mushrooms
Cooking spray or oil
Sea salt
Freshly-cracked pepper

In a bowl, stir together the mustard, vinegar, sugar, and water. You may wish to add more water to take away the bite of the mustard. Meanwhile, sautee the mushrooms in the cooking spray or oil and salt and pepper over medium-high heat. Once the mushrooms turn slightly golden brown, pour the sauce into the skillet. Sautee for another minute or two, until the sauce thickens. Serve immediately.