Mushrooms Berkeley Recipes

Steps:

• Cook 2 sliced onions in 2 tablespoons olive oil until caramelized, 20 to 25 minutes. Saute 3/4 pound sliced cremini mushrooms in 2 tablespoons butter. Cook 1 1/2 cups quick-cooking barley in chicken broth as the label directs, then toss with the mushrooms, onions, some dill and salt.

Steps:

• 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 sauté 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 sauté 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.
• See the quote above.

Steps:

• 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 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.