Mushrooms Berkeley

9 Reviews

Prep: 10 min
Cook: 10 min
Ready In: 20 min

“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.” - by Cat

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

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Metric US

Original recipe yields 4 servings

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.

Nutrition

Amount Per Serving (4 total)

Calories
340 cal
17%

Fat
23.4 g
36%

Carbs
28.8 g
9%

Based on a 2,000 calorie diet

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Reviews (9)

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LottieB

Jan. 25, 2011

"I would leave out the sugar. Was good with it, but I think it would be better without. Very nice way to serve mushrooms. I used a Malbec wine and served it with a pot roast I cooked in the pressure..." See more cooker (no gravy). Edit: I tried it again without the sugar and it was much better. Next time I am going to try white wine which will make a nicer looking sauce - the red wine and the mustard make it muddy looking."

adamaria

Mar. 25, 2012

"A keeper, delicious! I used 1 tbs. of brown sugar per other suggestions. I used sherry cooking wine and whole grain mustard. Served with a roast...." See more"