Mushrooms Berkeley

Mushrooms Berkeley

14 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Cat
Recipe by  Cat

“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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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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.

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Reviews (14)

Rate This Recipe
LottieB
8

LottieB

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 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.

JUMAHA
5

JUMAHA

Yum! I skipped the brown sugar as others have mentioned, but otherwise I followed the recipe pretty closely. I did cut down on the butter though, and I sprinkled in a little parsley.

adamaria
4

adamaria

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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 340 cal
  • 17%
  • Fat
  • 23.4 g
  • 36%
  • Carbs
  • 28.8 g
  • 9%
  • Protein
  • 4.2 g
  • 8%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 544 mg
  • 22%

Based on a 2,000 calorie diet

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