Mushrooms Berkeley
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“I quote the cookbook Vegetarian Epicure: "The mushrooms and peppers will be very dark and evil looking, but irresistible in flavor and aroma." So true. In my opinion, there is no better side for a good steak.”
Mushrooms Berkeley
2 recipe photos
READY IN:1hr |
SERVES:4-6 |
UNITS:US |
|
Ingredients Nutrition
- 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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Mushrooms Berkeley