Berkeleys Polypore Food

MUSHROOMS BERKELEY

Mushrooms Berkeley image

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.

Provided by BarbryT

Categories Peppers

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb fresh mushrooms
2 medium bell peppers
1 onion
1/2 cup butter
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 cup brown sugar
3/4 cup mellow red table wine
seasoning salt
pepper

Steps:

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.

Nutrition Facts : Calories 405, Fat 23.8, SaturatedFat 14.7, Cholesterol 61, Sodium 389.1, Carbohydrate 39.2, Fiber 2.9, Sugar 32.7, Protein 5

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