Prep 15 mins
Cook 45 mins
I quote the cookbook Vegetarian Epicure: "The mushrooms and peppers will be very dark and evil looking, but irresistible in flavor and aroma." So true. In my opinion, there is no better side for a good steak.
- 1 lb fresh mushrooms
- 2 medium bell peppers
- 1 onion
- 1⁄2 cup butter
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1⁄2 cup brown sugar
- 3⁄4 cup mellow red table wine
- seasoning salt
- Clean the mushrooms, cut in half unless quite small. Cut bell pepper into approximately 1-inch pieces. Dice the onion.
- Melt the butter in a large saucepan and sauté the onion until translucent.
- Prepare the sauce: Mix together mustard, brown sugar and Worcestershire cause until you have a smooth paste. Whisk in the wine, season with lots of freshly ground pepper and seasoned salt to taste.
- When the onion is ready, add the mushrooms and peppers and sauté 5-10 minutes, stirring often. As the mushrooms begin to brown and reduce in size, add the wine sauce.
- Simmer the mixture over medium heat for about 45 minutes or until the sauce is much reduced and thickened.
- See the quote above.
Like the 1st reviewer I was shocked at just how sweet this turned out. I wanted to use it as an hors d'oevre sauce with Sephardic egg and potato cake, but luckily tried it out before guests were due. Repeated with greatly reduced sugar (and a spoonful of cream as it seemed to dry out at the end) and it was great, really good flavours.
I hate to give a bad rating but even though the taste was great, I felt it was way too sweet. DH didn't like it because it was too sweet. Other than that, it would be perfect. And it took less than 45 minutes to absord the wine. Another time I would omit the sugar. And I used only 1/4 cup butter and I think it was enough. Thanks BarbryT
My husband and I really enjoyed this dish! He raved over it, unusual for him! I have put it in our favorites cookbook and will be making again! Thanks Barb!