Mushrooms Berkeley

Name: Mushrooms Berkeley
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

11 ingredients

6 steps

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

1

Clean the mushrooms, cut in half unless quite small. Cut bell pepper into approximately 1-inch pieces. Dice the onion.
2

Melt the butter in a large saucepan and saute the onion until translucent.
3

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.
4

When the onion is ready, add the mushrooms and peppers and saute 5-10 minutes, stirring often. As the mushrooms begin to brown and reduce in size, add the wine sauce.
5

Simmer the mixture over medium heat for about 45 minutes or until the sauce is much reduced and thickened.
6

See the quote above.