Mushrooms Berkeley

This mushrooms Berkeley recipe combines sautéed mushrooms and sweet onions in a red wine sauce make a nice topping for pork loin or your favorite dish.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 340 Calories

Ingredients

• salt and ground black pepper to taste
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Dijon mustard
• 1 sweet onion, halved and sliced
• 1 pound fresh mushrooms, halved
• 0.5 cup butter
• 0.33333334326744 cup brown sugar
• 0.25 cup red wine

Recipe Instructions

Step 1

Combine brown sugar, red wine, Dijon mustard, and Worcestershire sauce in a bowl until sugar completely dissolved; set aside.

Step 2

Melt butter in a saucepan over medium heat. Add onion; cook and stir until translucent, 5 to 7 minutes. Add mushrooms; season with black pepper. Cook and stir until mushrooms reduce in size and begin to brown, about 3 minutes ; stir in wine mixture. Simmer until hot, 1 to 2 minutes.