Recipe - Mushrooms In Wine Sauce (Oregon)

1 pound Fresh mushrooms
2 md Bell peppers
1 md Onion
One half cup Margarine

SAUCE
2 tablespoon Dijonstyle mustard
One half cup Brown sugar
2 tablespoon Worhcestershire sauce
Three fourths cup Red table wine mellow one
1/8 teaspoon Ground pepper

Wash mushrooms and cut in half. Cut peppers into linch squares. Chop onion
coarsely. Melt margarine and saute' onion until transparent. Add mushrooms
and peppers to onions and saute' 10 to 15 minutes, stirring 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: 0960797610

Scanned and Busted for you by Brenda Adams adamsfmle@sprintmail.com

Recipe by: Savor the Flavor of Oregon (Jr. League/Eugene)