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Nutrition Facts
Serving Size 1 (316g) Recipe makes 4 servings
Calories 403
Calories from Fat 213		(52%)
Amount Per Serving		%DV
	Total Fat 23.8g	36%
	Saturated Fat 14.7g	73%
	Monounsaturated Fat 6.1g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 61mg		20%
Sodium 351mg		14%
Potassium 742mg		21%
Total Carbohydrate 39.4g		13%
	Dietary Fiber 2.8g	11%
	Sugars 32.3g
Protein 4.8g		9%
detailed view... how is this calculated?

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Mushrooms Berkeley

Recipe #224286 | 1 hour | 15 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: BarbryT
Apr 23, 2007

I quote the cookbook Vegetarian Epicure: "The mushrooms and peppers will be very dark and evil looking, but irresistible in flavor and aroma." So true. In my opinion, there is no better side for a good steak.

SERVES 4 -6 (change servings and units)

Ingredients

1 lb fresh mushrooms
2 medium bell peppers
1 onion
1/2 cup butter

Sauce

2 tablespoons Dijon mustard
2 tablespoons worcestershire sauce
1/2 cup brown sugar
3/4 cup mellow red table wine
seasoning salt
pepper

Directions

1
Clean the mushrooms, cut in half unless quite small. Cut bell pepper into approximately 1-inch pieces. Dice the onion.
2
Melt the butter in a large saucepan and sauté the onion until translucent.
3
Prepare the sauce: Mix together mustard, brown sugar and Worcestershire cause until you have a smooth paste. Whisk in the wine, season with lots of freshly ground pepper and seasoned salt to taste.
4
When the onion is ready, add the mushrooms and peppers and sauté 5-10 minutes, stirring often. As the mushrooms begin to brown and reduce in size, add the wine sauce.
5
Simmer the mixture over medium heat for about 45 minutes or until the sauce is much reduced and thickened.
6
See the quote above.

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Featured Reviews for This Recipe

From: Boomette

On Apr 5, 2009

I hate to give a bad rating but even though the taste was great, I felt it was way too sweet. DH didn't like it because it was too sweet. Other than that, it would be perfect. And it took less than 45 minutes to absord the wine. Another time I would omit the sugar. And I used only 1/4 cup butter and I think it was enough. Thanks BarbryT

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From: Sharon123

On Sep 28, 2008

My husband and I really enjoyed this dish! He raved over it, unusual for him! I have put it in our favorites cookbook and will be making again! Thanks Barb!

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From: Anme

On May 9, 2007

YUUUMMMM! These take some time to prepare, well more time then I normally spend on a mushroom side. BUT it was worth it. The sauce is just to die for. I served these as a side with stuffed peppers, but I ended up adding the mushrooms into my peppers half way thru the meal. SOOO good!!!! Will make many more times.

2 people found this review helpful

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From: alisonpeach

On Oct 20, 2007

WOW! sooo yummy!! i decreased the butter to 1/4 cup and the sugar to 1/4 cup (so they were more diet friendly) and they were still FAB!! my family went bananas over these (even my sister who HATES mushrooms) I cannot wait until my brother comes home from college to make these again because he loves mushrooms and he'll simply die over this wonderful recipe :D! The culinaryqueen has definetly earned her royal title!

1 person found this review helpful

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