Mushrooms Berkeley recipe

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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.

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