Mushrooms Berkeley Recipe - Allrecipes.com
Mushrooms Berkeley Recipe
  • READY IN 20 mins

Mushrooms Berkeley

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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT
  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    20 mins

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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Jan 25, 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 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.

 
Most Helpful Critical Review
Jan 27, 2013

This is very sweet if you follow the recipe. I pored it over grilled turkey breasts. If i make it again I will use less sugar or even some local honey.

 

24 Ratings

May 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.

 
Mar 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.

 
Apr 22, 2011

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

 
May 25, 2013

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

 
Jun 23, 2010

Awesome with steak. Used Portobella mushrooms and red onion as that was what I had on hand.

 
Aug 14, 2014

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

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 340 kcal
  • 17%
  • Carbohydrates
  • 28.8 g
  • 9%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 23.4 g
  • 36%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 447 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Cool Weather Salads
Cool Weather Salads

Fall and winter salads bring bright flavors to your favorite meals.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Related Videos

How to Make Stuffed Mushrooms

Enjoy baked mushroom caps stuffed with a delicious vegetarian filling.

How to Clean Mushrooms

Watch tips for cleaning, prepping, and storing all types of mushrooms.

Roasted Wild Mushrooms & Potatoes

See how to make autumn's perfect side dish.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States