Side Dish Recipe ⤑ 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.

Ingredients

• ¼ cup red wine
• 2 tablespoons Dijon mustard
• 2 tablespoons Worcestershire sauce
• ⅓ cup brown sugar
• ½ cup butter
• 1 sweet onion, halved and sliced
• 1 pound fresh mushrooms, halved
• salt and ground black pepper to taste

Cooking Directions

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.

Nutrition Facts

• calories340
• carbohydrateContent28.8 g
• cholesterolContent61 mg
• fatContent23.4 g
• fiberContent1.8 g
• proteinContent4.2 g
• saturatedFatContent14.6 g
• sodiumContent447.1 mg
• sugarContent22.2 g