Mushroom Berkeley - cooking recipe

Ingredients

2 Tbsp. Dijon mustard
1/2 c. brown sugar
2 Tbsp. Worcestershire sauce
3/4 c. red wine
salt
pepper, freshly ground
1 lb. fresh mushrooms
2 medium bell peppers
1 onion, chopped
1/2 c. butter

Preparation

Mix together mustard, brown sugar and Worcestershire sauce to form a smooth paste.
Add wine and season to taste with salt and pepper.
Set aside.
Wash mushrooms and cut in half (unless they are too small).
Wash and seed bell peppers and cut into 1-inch squares.
Saute onion in butter until transparent.
Add mushrooms and peppers and saute, stirring often.
As mushrooms begin to brown and reduce in size, add wine sauce.
Simmer mixture over medium heat for about 45 minutes or until sauce is much reduced and thickened.
Yield: 4 to 6 servings.
Great over rice or as an accompaniment to meat.