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Photo of Mushrooms Berkeley by Cathy Brown-Bergmann

Mushrooms Berkeley

Rated as 4.63 out of 5 Stars
66 made it  |  31 reviews   |  10 photos
2

Recipe by:

"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."
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Ingredients

20 m servings 340
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.
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Footnotes

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 340 calories; 23.4 28.8 4.2 61 447 Full nutrition

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Reviews

Read all reviews 31
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  1. 46 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I would leave out the sugar. Was good with it, but I think it would be better without. Very nice way to serve mushrooms. I used a Malbec wine and served it with a pot roast I cooked in the pr...

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Most helpful critical review

A whole lot of sugar for us. Will make again with 1/2 the sugar. Yum

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I would leave out the sugar. Was good with it, but I think it would be better without. Very nice way to serve mushrooms. I used a Malbec wine and served it with a pot roast I cooked in the pr...

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Yum! I skipped the brown sugar as others have mentioned, but otherwise I followed the recipe pretty closely. I did cut down on the butter though, and I sprinkled in a little parsley.

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These mushrooms are great made like this. Two tips: if you'd like them more tangy leave out the brown sugar. Put half a teaspoon in for a balanced taste. To have them on the sweeter side, feel f...

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A keeper, delicious! I used 1 tbs. of brown sugar per other suggestions. I used sherry cooking wine and whole grain mustard. Served with a roast.

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Yummo! I made this tonight to put over sirlon steaks and it is delicious! I love mushrooms and this is a great way to use them. I followed the recipe exactly as far as ingredients, but I let ...

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Use less sugar - I used a couple tablespoons of maple syrup

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A whole lot of sugar for us. Will make again with 1/2 the sugar. Yum

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A great change from everyday mushrooms and onions. The only change I made was to use 2 tbsp. of maple syrup instead of brown sugar with Merlot for the wine. I used the sauce to de-glaze the pa...

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We liked this a lot. So much flavor, and very good the next day too. I served these mushrooms with steak.

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