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Mushroom Berkeley (Sweet and Sour Mushrooms)

Ingredients:

  • 500g mushrooms
  • 2 medium green peppers
  • 1 onion
  • 50g butter
  • 2 tablespoons oil
  • 2 tablespoons French/Dijon mustard
  • 65g soft light brown sugar or demerara sugar.
  • 145ml red wine
  • salt and pepper
  • fresh chopped tarragon to garnish
  • Method

    Clean the mushrooms and unless they are quite small, cut each one in half.

    Wash and seed the peppers and cut them into approximately 1 inch squares.

    Peel and slice the onion.

    Prepare the sauce: mix together the mustard, brown sugar with a little wine until you have a smooth paste. Add the remaining wine, season with lots of freshly ground pepper and a little salt. Stir well.

    Melt the butter and oil in a large saucepan and saute the onion until it is transparent.

    Add the mushrooms and the peppers to the pan and saute for a few minutes, stirring often.

    As the mushrooms begin to brown and reduce in size, add the wine sauce.

    Simmer the mixture over a low heat, uncovered for about 30 -45 minutes or until the sauce is much reduced and thickened.

    Serve garnished with the chopped tarragon.

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