Recipe by 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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sweet onion, halved and sliced
fresh mushrooms, halved
salt and ground black pepper to taste
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 pressure cooker (no gravy).
Edit: I tried it again without the sugar and it was much better. Next time I am going to try white wine which will make a nicer looking sauce - the red wine and the mustard make it muddy looking.
A whole lot of sugar for us. Will make again with 1/2 the sugar. Yum
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.
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.
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 free to add more of the brown sugar. It is up to you and it's a matter of taste. To mine I add a teaspoon or less of the sugar and they have always been a hit. Then if you'd like to have your mushrooms softer, wait and add the sauce after they have become browner. If you'd like them firmer at the end, then add the sauce as they begin to brown but are still somewhat firm. Normally, I continue to cook them in the skillet over medium heat for another 10mins after adding the sauce. They are great as a side to chicken or pork.
Use less sugar - I used a couple tablespoons of maple syrup
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 it simmer for about 15-20 mins to reduce the strong flavor of the dijon mustard.
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 pan and added the mushroom mixture back into it after the sauce had reduced a bit. Served them over grilled pork chops.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 340
** Calories from Fat: 211
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