Mushrooms Berkeley recipe

All Recipes Side Dish

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

Nutrition Info

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
servingSize: -
sodium: 447.1 mg
sugar: 22.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

4 servings

Recipe Note

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.

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes - More

All Recipes - Recipe Tags: Mushrooms Berkeley Recipe, simple recipe Mushrooms Berkeley, recipe Mushrooms Berkeley, recipe Mushrooms Berkeley, Mushrooms Berkeley recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , toprecipes , best recipe mushrooms, , prima recipes , baking , tasty recipe best recipes