Mushroom Berkeley
Mushroom Berkeley offers a savory blend of mushrooms, peppers, and a rich wine sauce, perfect for mushroom lovers and versatile enough to serve over rice or alongside meat.
Ingredients
Instructions
- Mix together Dijon mustard, brown sugar, and Worcestershire sauce to form a smooth paste.
- Add red wine and season to taste with salt and freshly ground pepper. Set aside.
- Wash mushrooms and cut in half, unless they are very small.
- Wash and seed bell peppers, then cut into 1-inch squares.
- Saute chopped onion in butter until transparent.
- Add mushrooms and peppers to the onion and sauté, stirring often.
- As mushrooms begin to brown and reduce in size, add the wine sauce.
- Simmer the mixture over medium heat for about 45 minutes or until the sauce is thickened and reduced.
Nutrition & Diet Analysis (per serving)
448
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).