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.
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.
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.
Use less sugar - I used a couple tablespoons of maple syrup
We liked this a lot. So much flavor, and very good the next day too. I served these mushrooms with steak.
Awesome with steak. Used Portobella mushrooms and red onion as that was what I had on hand.
A whole lot of sugar for us. Will make again with 1/2 the sugar. Yum
* 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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