Mushrooms Berkeley Tasty Recipes

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Mushrooms Berkeley

"Wonderful sauteed mushroom sauce! I use it over roasted beef loin, however it's so exact that the makes use of are simplest confined by using your creativeness."

Ingredients :

1/4 cup crimson wine
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/three cup brown sugar
half cup butter
1 candy onion, halved and sliced
1 pound fresh mushrooms, halved
salt and floor black pepper to taste

Instructions :

Prep : 10M	Cook : 4M	Ready in : 20M

Stir the crimson wine, mustard, Worcestershire sauce, and brown sugar collectively in a bowl until the sugar is thoroughly incorporated into the mixture; set apart.
Melt the butter in a saucepan over medium heat; prepare dinner and stir the onion in the melted butter till translucent, 5 to 7 mins. Add the mushrooms, season with black pepper, and keep cooking and stirring some other three mins. As the mushrooms reduce in length and start to brown, stir the wine combination into the mushroom aggregate. Simmer until warm, 1 to 2 minutes. Serve immediately.

Notes :

Reynolds® Aluminum foil may be used to maintain food wet, cook it lightly, and make clean-up less complicated.

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