Saturday, October 25, 2008

Mushrooms Berkeley


1 1/2 lbs of mushrooms
2 medium or 1 large bell pepper (red or green or whatever color you like is fine)
1 small onion
Butter or oil for sauteeing (your choice...doesn't really matter)

Sauce ingredients:
2 cups dry red wine
1/2 cup brown sugar (a little less is actually fine)
2 Tablespoons Dijon Mustard
2 Tablespoons Worchestershire Sauce
Fresh ground pepper


Whisk together the sauce ingredients and set aside.

Dice onion and green pepper and saute in a deep frying pan. Slice mushrooms (unless they are already quite small) and add to pan, cover briefly if you like to cook faster, but saute until the mushrooms are nearly done. Pour the sauce over the vegetables, stir, and turn to low. Let them simmer until the sauce reduces slightly and you find yourself picking mushrooms out of the pan and eating them when no one is looking. It all gets very dark and evil looking but smells wonderful. Great accompaniment for steak, I have also added cooked chicken and served it over rice. The sauce makes a good marinate for flank steak as well.

Submitted by: Shieldmaiden96


Curtis said...

This recipe is copied almost verbatim from The Vegetarian Epicure by Anna Thomas (Vintage).