Mushrooms Berkeley Recipe 445 Food

MUSHROOMS BERKELEY

Mushrooms Berkeley image

Wonderful sauteed mushroom sauce! I use it over roasted pork loin, but it's so good that the uses are only limited by your imagination.

Provided by Cathy Brown-Bergmann

Categories Side Dish

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

¼ cup red wine
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
⅓ cup brown sugar
½ cup butter
1 sweet onion, halved and sliced
1 pound fresh mushrooms, halved
salt and ground black pepper to taste

Steps:

Stir the red wine, mustard, Worcestershire sauce, and brown sugar together in a bowl until the sugar is thoroughly incorporated into the mixture; set aside.
Melt the butter in a saucepan over medium heat; cook and stir the onion in the melted butter until translucent, 5 to 7 minutes. Add the mushrooms, season with black pepper, and continue cooking and stirring another 3 minutes. As the mushrooms reduce in size and begin to brown, stir the wine mixture into the mushroom mixture. Simmer until hot, 1 to 2 minutes. Serve immediately.

Nutrition Facts : Calories 340 calories, Carbohydrate 28.8 g, Cholesterol 61 mg, Fat 23.4 g, Fiber 1.8 g, Protein 4.2 g, SaturatedFat 14.6 g, Sodium 447.1 mg, Sugar 22.2 g

MUSHROOMS BERKELEY RECIPE - (4.4/5)

Mushrooms Berkeley Recipe - (4.4/5) image

Provided by á-1590

Number Of Ingredients 8

Ingredients

1/4 cup red wine
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/3 cup brown sugar
1/2 cup butter
1 sweet onion, halved and sliced
1 pound fresh mushrooms, halved
salt and ground black pepper to taste

Steps:

Stir the red wine, mustard, Worcestershire sauce, and brown sugar together in a bowl until the sugar is thoroughly incorporated into the mixture; set aside. Melt the butter in a saucepan over medium heat; cook and stir the onion in the melted butter until translucent, 5 to 7 minutes. Add the mushrooms, season with black pepper, and continue cooking and stirring another 3 minutes. As the mushrooms reduce in size and begin to brown, stir the wine mixture into the mushroom mixture. Simmer until hot, 1 to 2 minutes. Serve immediately.

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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Mushrooms Berkeley Recipe 445 Food

MUSHROOMS BERKELEY

Wonderful sauteed mushroom sauce! I use it over roasted pork loin, but it's so good that the uses are only limited by your imagination.

MUSHROOMS BERKELEY RECIPE - (4.4/5)

MUSHROOMS BERKELEY

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.

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