Berkeleys Polypore Recipes
MUSHROOMS BERKELEY
Wonderful sauteed mushroom sauce! I use it over roasted pork loin, but it's so good that the uses are only limited by your imagination.
Provided by Cathy Brown-Bergmann
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Stir the red wine, mustard, Worcestershire sauce, and brown sugar together in a bowl until the sugar is thoroughly incorporated into the mixture; set aside.
- Melt the butter in a saucepan over medium heat; cook and stir the onion in the melted butter until translucent, 5 to 7 minutes. Add the mushrooms, season with black pepper, and continue cooking and stirring another 3 minutes. As the mushrooms reduce in size and begin to brown, stir the wine mixture into the mushroom mixture. Simmer until hot, 1 to 2 minutes. Serve immediately.
Nutrition Facts : Calories 340 calories, Carbohydrate 28.8 g, Cholesterol 61 mg, Fat 23.4 g, Fiber 1.8 g, Protein 4.2 g, SaturatedFat 14.6 g, Sodium 447.1 mg, Sugar 22.2 g
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