Mushrooms Berkeleyhouston, Texas

• 1 lb. fresh mushrooms, washed and cut in half (or quarters, if huge)
• 2 green bell peppers, cut into 3/4-inch squares
• 1 large onion, chopped
• 1/2 c. (1 stick) butter
• 2 Tbsp. Dijon mustard
• 2 Tbsp. Worchester sauce
• 1/2 c. brown sugar
• 3/4 c. California Burgundy wine
• Salt and freshly pepper, to taste

1. Saute onion in butter using a fry pan.
2. While onions are cooking, use a blender to mix the mustard, Worchester sauce and sugar. To this paste, add the wine along with lots of pepper and a little salt and blend.
3. Back at the stove, add the mushrooms and peppers to the onions and saute on medium heat.
4. Stir often.
5. As mushrooms brown and shrink, add the wine sauce.
6. Be careful not to carmelize while simmering.
7. (Does not reheat well for the same reason).
8. Simmer at least one hour or until you can stand it no longer.
9. Looks horrible, tastes great!

fresh mushrooms, green bell peppers, onion, butter, mustard, worchester sauce, brown sugar, california, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1072225 (may not work)