MUSHROOMS BERKLEY

MUSHROOMS BERKLEY image

Yield 6 servings

Number Of Ingredients 11

1 1/2 pound Fresh Mushrooms
Wholefoods Ceps or Chanterelles Mushrooms or a mixture of these
2 Medium Green or Red Peppers
1 Onion
1 stick Butter
2tbsp Dijon Mustard
2tbsp Worcestershire Sauce (vegetarian if required)
1 tsp Brown Sugar
1/4 Pint of Mellow Red Table Wine
Fresh Ground Black Pepper
Seasoned Salt

Steps:

Rinse the dried mushrooms as described on the packet and soak for 15 minutes. Clean the fresh mushrooms, and cut each one into quarters. Wash and seed peppers and cut them into 2/3 cm squares. Peel and chop onion. Melt butter in large saucepan and saute onion until transparent. Prepare sauce: Mix together mustard, brown sugar and worcestershire sauce until you have a perfectly smooth paste. Add the wine, season with lots of fresh ground pepper and a little seasoned salt and stir well. When the onion is clear, add the mushrooms and peppers to the pan, and saute a few minutes stirring often. As the mushrooms begin to brown and reduce in size, add the wine sauce. Simmer the mixture over a medium flame for about 45 minutes, or until the sauce has much reduced and thickened. The mushrooms and peppers will be very dark and evil looking but irrestistable in flavour and aroma.