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Mushrooms Berkeley Recipe

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This recipe for Mushrooms Berkeley is from MooMoo's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb fresh mushrooms, halved
2 medium bell peppers, cut into 1 inch squares
1 onion, chopped
1/2 C butter



Sauce:

2 T Dijon mustard
2 T Worcestershire sauce
1/2 C brown sugar
3/4 C red wine
salt and pepper to taste
Directions:
Directions:
Saute onion in butter until transparent. When onion is clear, add the mushrooms and peppers and saute, stirring often.

Prepare the sauce--Mix together mustard, brown sugar, and Worcestershire sauce until smooth. Add the wine, salt and pepper.

When mushrooms begin to brown and reduce in size, add the sauce and simmer for about 45 minutes until the mixture is reduced and thickened.

Serve over rice but very good alone as a side dish.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 1/2 hrs
Personal Notes:
Personal Notes:
I stated making this in the 1970's. The recipe is from The Vegetarian Epicure.

 

 

 

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