Mushroom Berkeley Recipe

Name: Mushroom Berkeley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 Tbsp. Dijon mustard; 1/2 c. brown sugar; 2 Tbsp. Worcestershire sauce; 3/4 c. red wine; salt; pepper, freshly ground; 1 lb. fresh mushrooms; 2 medium bell peppers; 1 onion, chopped; 1/2 c. butter

Servings: persons

1
Mix together mustard, brown sugar and Worcestershire sauce to form a smooth paste.
2
Add wine and season to taste with salt and pepper.
3
Set aside.
4
Wash mushrooms and cut in half (unless they are too small).
5
Wash and seed bell peppers and cut into 1-inch squares.
6
Saute onion in butter until transparent.
7
Add mushrooms and peppers and saute, stirring often.
8
As mushrooms begin to brown and reduce in size, add wine sauce.
9
Simmer mixture over medium heat for about 45 minutes or until sauce is much reduced and thickened.
10
Great over rice or as an accompaniment to meat.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Tbsp. Dijon mustard, 1/2 c. brown sugar, 2 Tbsp. Worcestershire sauce, 3/4 c. red wine, and more.

Yes, Mushroom Berkeley falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Berkeley

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