Mushrooms Berkeley

Photo by Bill C.
Adapted from allrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from allrecipes.com

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

Directions

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.

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