Mushrooms Berkeley

Had a wonderful friend over for dinner this past week, and one of the dishes we enjoyed was the oft asked for Mushrooms Berkeley. Must attribute the original to Anna Thomas from her book (I think her first?) the vegetarian epicure. Our copy has pages falling out and tape holding it together, so you can tell it's good.

mushrooms berkeley

24 oz fresh mushrooms
2 bell peppers (I prefer one orange and one red, only for the interesting color)
1 Onion (halved and sliced for larger pieces)
Olive oil

2 tbs brown mustard (Dijon is great, but any rich non-yellow French's is fine)
2 Tbs Worcestershire sauce
1/2 cup brown sugar
1 cup red table wine (a dark beer can be substituted)

Wash the mushrooms and cut in large bite size pieces (do not slice - it's just too small). Seed peppers and halve and slice in strips. Saute the onion in small amount of olive oil.

Making the sauce: Mix together the mustard choice, brown sugar, and Worcestershire sauce. Add the wine and some fresh ground black pepper. Mix well and set aside. (By the way - if you are making with beer do not add the beer - reserve it for later - do not want to lose the carbonation).

When the onion's have just started to wilt, add the peppers and cook for 2-3 minutes. Then add the mushrooms, stir and cover for 2 minutes. When the mushrooms have just started to get brown edges add the sauce. If using beer put it in now too.

Simmer - and I mean simmer - uncovered for about 45 minutes. You'll know it's done when it thickens into a chocolate-colored caramel goo.

Anna says this makes 4-6 servings. I'd say plan on 4 people being served by this amount.


Posted by tim on Sun - February 20, 2005 | 07:08 PM | |