Mushrooms Berkeley

Wonderful sauteed mushroom sauce! I use it over roasted pork loin, but it’s so good that the uses are only limited by your imagination.

Step: 1

Stir the red wine, mustard, Worcestershire sauce, and brown sugar together in a bowl until the sugar is thoroughly incorporated into the mixture; set aside.

Step: 2

Melt the butter in a saucepan over medium heat; cook and stir the onion in the melted butter until translucent, 5 to 7 minutes. Add the mushrooms, season with black pepper, and continue cooking and stirring another 3 minutes. As the mushrooms reduce in size and begin to brown, stir the wine mixture into the mushroom mixture. Simmer until hot, 1 to 2 minutes. Serve immediately.

Per Serving: 340 calories; protein 4.2g; carbohydrates 28.8g; fat 23.4g; cholesterol 61mg; sodium 447.1mg.

Getting stay in and make food your food instead of eat in the evening out is already a step in the best way if you’re focusing on eating healthier. There’s no good way to know exactly what’s going into the food you’re eating than by making it homemade Mastering the main dish is only half the process , like that . And once you’ve perfected your chicken, steak, or fish, that is time to make your attention to the ever- focusing side dishes.

A side dish can easily make down of your health goals, as sugar , sodium, fat, and calories can all get rather high quickly if you’re not think about it . But with our good practise of cook on side dish recipes, you won’t ever run into that mistakes .