Mushroom Berkeley

Directions

1. 1
   Mix together mustard, brown sugar and Worcestershire sauce to form a smooth paste.
2. 2
   Add wine and season to taste with salt and pepper.
3. 3
   Set aside.
4. 4
   Wash mushrooms and cut in half (unless they are too small).
5. 5
   Wash and seed bell peppers and cut into 1-inch squares.
6. 6
   Saute onion in butter until transparent.
7. 7
   Add mushrooms and peppers and saute, stirring often.
8. 8
   As mushrooms begin to brown and reduce in size, add wine sauce.
9. 9
   Simmer mixture over medium heat for about 45 minutes or until sauce is much reduced and thickened.
10. 10
    Yield: 4 to 6 servings.
11. 11
    Great over rice or as an accompaniment to meat.