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    You are in: Home / Recipes / Mushrooms Berkeley Recipe
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    Mushrooms Berkeley

    Average Rating:

     9 Total Reviews

    Showing 1-9 of 9

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    • on November 14, 2011

      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.

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    • on April 05, 2009

      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

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    • on September 28, 2008

      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!

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    • on September 16, 2008

      Wonderful recipe to make mushrooms! I also took the advice to decrease butter and sugar, and it was great. This will be a keeper. Thanks!

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    • on May 14, 2008

      I took alisonpeach's advise and reduced the butter and brown sugar to 1/4 cup each. It was perfect for us. Not too sweet. I served this over grilled NY strip steaks. Great recipe for mushrooms. Thank you.

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    • on October 20, 2007

      WOW! sooo yummy!! i decreased the butter to 1/4 cup and the sugar to 1/4 cup (so they were more diet friendly) and they were still FAB!! my family went bananas over these (even my sister who HATES mushrooms) I cannot wait until my brother comes home from college to make these again because he loves mushrooms and he'll simply die over this wonderful recipe :D! The culinaryqueen has definetly earned her royal title!

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    • on July 27, 2007

      These were truly delicious and yes, evil looking! I didn't have enough Dijon so used 1 tablespoon of that plus a tablespoon of whole grain mustard. Will definitely make these again, but I may cut down on the brown sugar as DH and I both thought they were a bit sweet. However, it went well with our meat dish Haitian Voodoo Sticks which was quite spicy. Thanks BT!

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    • on May 19, 2007

      These mushrooms were great! I served them over egg noodles, but when we had eaten all the noodles I just ate the mushrooms all by themselves. We ate the entire recipe in one sitting (there's only two of us)! I used one green pepper and one red pepper, and I think the red one made the final result especially sweet. I thought that this was good over pasta, but the other eater (the non-vegetarian) said he thought it would be even better with pork or steak. Thanks so much for this recipe!

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    • on May 09, 2007

      YUUUMMMM! These take some time to prepare, well more time then I normally spend on a mushroom side. BUT it was worth it. The sauce is just to die for. I served these as a side with stuffed peppers, but I ended up adding the mushrooms into my peppers half way thru the meal. SOOO good!!!! Will make many more times.

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    Nutritional Facts for Mushrooms Berkeley

    Serving Size: 1 (211 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 405.0
     
    Calories from Fat 214
    52%
    Total Fat 23.8 g
    36%
    Saturated Fat 14.7 g
    73%
    Cholesterol 61.0 mg
    20%
    Sodium 389.0 mg
    16%
    Total Carbohydrate 39.2 g
    13%
    Dietary Fiber 2.8 g
    11%
    Sugars 32.7 g
    130%
    Protein 4.9 g
    9%
    Detailed Nutrition Values About Nutrition Info
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