Recipe by BarbryT
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.
Top Review by bluepenstemon
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.
- 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
Directions See How It's Made
- 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.