Mushrooms Berkeley
Serves: 6
Destiney Bartoletti
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
58
Sourness
36
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Red Wine2 tbsps
Dijon Mustard2 tbsps
Worcestershire Sauce1 cup
Brown Sugar1 cup
Butter450 g
Mushroom (fresh, halved)1
SaltDirections:
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
3
Add the mushrooms, season with black pepper, and continue cooking and stirring another 3 minutes
4
As the mushrooms reduce in size and begin to brown, stir the wine mixture into the mushroom mixture
5
Simmer until hot, 1 to 2 minutes
6
Serve immediately