Mushrooms Berkeley
(from Joanna’s recipe box)
halved the sugar. it was too sweet.
Source: http://www.tastebook.com/recipes/893028-Mushroom-s-Berkeley
Ingredients
- 1 lb fresh mushrooms
- 2 medium bell peppers
- 1 onion
- 1/2 cup butter
- 2 T Dijon mustard
- 2 T Worcestershire sauce
- 1/4 cup brown sugar
- 3/4 cup mellow red table wine
- seasoning salt
- pepper
Directions
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Clean the mushrooms and cut them in half. Cut the pepper into approximately 1-inch pieces, and dice the onion.
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Melt the butter in a large saucepan and saute the onion until translucent.
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Prepare the sauce: Mix together mustard, brown sugar, and Worcestershire until you have a smooth paste. Whisk in the wine, season with lots of freshly ground pepper and seasoned salt to taste.
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When 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.
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Simmer the mixture over medium heat for about 45 minutes or until the sauce is much reduced and thickened.
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“The mushrooms and peppers will be very dark and evil looking, but irresistible in flavor and aroma.”