Mushrooms Berkeley
- Reviews 9
Ready In: 1 hr
Serves: 4-6
Ingredients
- 1 lb fresh mushrooms
- 2 medium bell peppers
- 1 onion
- 1⁄2 cup butter
Sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1⁄2 cup brown sugar
- 3⁄4 cup mellow red table wine
- seasoning salt
- pepper
Directions
- 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.
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