Mushrooms Berkeley - cooking recipe

Ingredients

1 lb fresh mushrooms
2 medium bell peppers
1 onion
1/2 cup butter
Sauce
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 cup brown sugar
3/4 cup mellow red table wine
seasoning salt
pepper

Preparation

Clean the mushrooms, cut in half unless quite small. Cut bell pepper into approximately 1-inch pieces. Dice the onion.
Melt the butter in a large saucepan and saute the onion until translucent.
Prepare the sauce: Mix together mustard, brown sugar and Worcestershire cause until you have a smooth paste. Whisk in the wine, season with lots of freshly ground pepper and seasoned salt to taste.
When the onion is ready, add the mushrooms and peppers and saute 5-10 minutes, stirring often. As the mushrooms begin to brown and reduce in size, add the wine sauce.
Simmer the mixture over medium heat for about 45 minutes or until the sauce is much reduced and thickened.
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