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.
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-