- 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
- 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.
03/28/2017
recipepes.com
Mushrooms Berkeley, recipe
PT15M
PT1H
5
455 calories
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