Mushrooms Berkeley

Mushrooms Berkeley

24
Cathy Brown-Bergmann 0

"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 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 447 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

24
  1. 37 Ratings

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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...

Most helpful critical review

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

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...

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 f...

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 ...

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

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...

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