Recipe - Deviled Mushroom Compote

3 tablespoon Butter
1 Onion thinly cut or sliced up
One half cup Sweet red peppers thinly
Sliced
One half cup Sweet green peppers
Thinly cut or sliced up
1 pound Mushrooms
2/3 cup Wine vinegar
2 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 ds Tabasco sauce
3 tablespoon Brown sugar
3 tablespoon Seedless raisins

Melt butter in large skillet. Add onions and peppers and saute over low
heat until soft. Add mushrooms and saute until mushrooms begin to soften.
Mix remaining ingredients together and add to skillet. Bring to a boil over
moderately high heat and cook, stirring often, until mixture becomes thick
and syrupy.

Recipe By : Elizabeth Powell

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip