| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cookbook, Oregon, Mushrooms | 6 | Servings | ||
INGREDIENTS
| 1 | lb | Fresh mushrooms |
| 2 | md | Bell peppers |
| 1 | md | Onion |
| 1/2 | c | Margarine |
| 2 | tb | Dijon-style mustard |
| 1/2 | c | Brown sugar |
| 2 | tb | Worhcestershire sauce |
| 3/4 | c | Red table wine – mellow one |
| 1/8 | ts | Ground pepper |
INSTRUCTIONS
SAUCE Wash mushrooms and cut in half. Cut peppers into l-inch squares. Chop onion coarsely. Melt margarine and saute' onion until transparent. Add mushrooms and peppers to onions and saute' 10 to 15 minutes, stir-ring often. Mix together mustard, brown sugar and worcestershire until smooth. Add wine and pepper and stir well. Add wine sauce when mushrooms begin to brown and shrink. Simmer for 45 minutes or until sauce is much reduced and thickened. Mushrooms and peppers will be very dark. Note: Good as a side dish with steak or roast beef or over fresh pasta as a main course. Source: Savor the Flavor of Oregon, A Cookbook Compiled by The Junior League of Eugene, Oregon. 1990. ISBN: 0-9607976-1-0 Scanned and Busted for you by Brenda Adams <[email protected]> Recipe by: Savor the Flavor of Oregon (Jr. League/Eugene)
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