Mushrooms Berkeley – a delicious recipe with mushrooms, bell peppers, onion, butter, Sauce, mustard. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Clean the mushrooms, cut in half unless quite small. Cut bell pepper into approximately 1-inch pieces. Dice the onion.
2
Melt the butter in a large saucepan and saute the onion until translucent.
3
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.
4
When the onion is ready, add the mushrooms and peppers and saute 5-10 minutes, stirring often. As the mushrooms begin to brown and reduce in size, add the wine sauce.
5
Simmer the mixture over medium heat for about 45 minutes or until the sauce is much reduced and thickened.
6
See the quote above.
366
kcal
Calories
23
g
Fat
37
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 lb fresh mushrooms, 2 medium bell peppers, 1 onion, 1/2 cup butter, and more.
Yes, Mushrooms 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.
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