Friday, June 20, 2008

Mushrooms Berkley:

1 pound fresh mushrooms, cleaned and cut in half
2 medium peppers, red and yellow or orange, cut in 1 inch chunks
1 onion, chopped
1 Tbs. butter and some olive oil in a non-stick pan
2 Tbs. Dijon mustard
2 Tbs. Worcestershire sauce
3 Tbs. brown sugar
3/4 cup mellow red wine
salt & pepper
Sauté Onion, add mushrooms and peppers.
Mix sauce in small bowl wisking well.
add as mushrooms begin to cook down.
Simmer45 min.
This is one of Mark's favorite recipes and one I have made for most of our married life.
It is full of good memories and we have served it alone or with beef or chicken.
If you are a mushroom fan like we are- this is the best!
Can be doubled- is good leftover-

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