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My review
Mushrooms Berkeley
Cathy Brown-Bergmann
"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 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 340 calories; 23.4 g fat; 28.8 g carbohydrates; 4.2 g protein; 61 mg cholesterol; 447 mg sodium. Full nutrition
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Reviews
Read all reviews 3045 Ratings
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Most helpful positive review
1/16/2011
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...
Most helpful critical review
8/14/2014
A whole lot of sugar for us. Will make again with 1/2 the sugar. Yum
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1/16/2011
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...
5/11/2012
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.
3/4/2015
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...
3/25/2012
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.
1/6/2013
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 ...
8/14/2014
A whole lot of sugar for us. Will make again with 1/2 the sugar. Yum
11/2/2013
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...