Mushrooms Berkeley

Name: Mushrooms Berkeley
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters brown sugar; 118 milliliters butter; 2 Tbsps Dijon mustard; 454 grams fresh mushrooms, halved; 4 servings salt and ground black pepper to taste; 59 milliliters red wine; 1 sweet onion, halved and sliced; 2 Tbsps Worcestershire sauce

Need a gluten free side dish? Mushrooms Berkeley could be an amazing recipe to try. This recipe serves 4. One serving contains 349 calories, 5g of protein, and 24g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of wine, butter, worcestershire sauce, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 20 minutes.

Instructions

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.

Ingredients you will need

Worcestershire Sauce

Brown Sugar

Red Wine

Mustard

Sugar

Equipment you will use

Bowl

Melt the butter in a saucepan over medium heat; cook and stir the onion in the melted butter until translucent, 5 to 7 minutes.

Ingredients you will need

Butter

Onion

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Black Pepper