Heart Happy Featured Recipe

Add to Favourites
My Favourites
Email this recipe
Print this recipe
Mushrooms Berkeley
Created by Mel, Tuesday, 01 February 2011
none
Description

A tangy, (yet sort of strange looking!) side dish, even for those who aren't crazy about mushrooms!

Ingredients
At a glance
Cooking Method
Sautée
Difficulty
Easy
Course/Dish
Side Dish
Serves
6
  • 1 lb fresh mushrooms, sliced
  • 2 medium bell peppers, cut into bite size pieces
  • 1 yellow onion, diced
  • 1/2 cup butter
  • 2 TBSP Dijon mustard
  • 2 TBSP Worcestershire sauce
  • 1/2 cup brown sugar
  • 3/4 cup red table wine or grape juice
  • seasoning salt
  • pepper
Methods/steps
  1. Melt butter in large saucepan and saute onion until translucent.
  2. Prepare the sauce: Mix together mustard, brown sugar, Worcestershire sauce, wine and season with salt and pepper to taste.
  3. When onion is ready, add the mushrooms and peppers, sauteing for 5-10 minutes, stirring often. As mushrooms begin to brown and shrink, add sauce.
  4. Simmer over medium heat for about 45 minutes, or until sauce is reduced and thickened.
  5. Serve warm.
Reviews
 

Get Email Updates!

Enter your email address:

Delivered by FeedBurner