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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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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
  • PREP 10 mins
  • COOK 10 mins
  • READY IN 20 mins
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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.

 

23 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.

 
Feb 26, 2014

Great recipe. After reading the other reviews. I came up with these changes. I used 1/4 cup of brown sugar,1/2 stick of butter, 1Tablespoon of Dijon mustard &1 Tablespoon of harvest coarse ground mustard.Great favor. Not to sweet or to much butter. This is a keeper.

 

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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
  • 544 mg
  • 22%

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

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