Mushrooms Berkeley

Mushrooms Berkeley

  • 1/4 cup red wine vinegar
  • 2 tablespoons Dijon Mustard
  • 2 tablespoons Worcestershire sauce
  • 1/3 cup brown sugar
  • 1/4 cup butter (1/2 stick)
  • 1 sweet onion, halved and sliced
  • 1 pound fresh oyster mushrooms, sliced
  • Salt and ground pepper to taste

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.

Melt the butter in a saucepan over medium heat; cook and stir the onion in the melted butter until translucent, 5 – 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.  Serves 4

Recipe courtesy of


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