Mushrooms Berkeley

🍷🍄This is an updated version of a recipe in The Vegetarian Epicure, a cookbook published in 1972.

This recipe makes an absolutely amazing dip or spread, as a topper for meat or eggs, or even stirred into eggs … if it lasts till the next morning. :-)

It’s tempting to eat it straight out of the pan!

It looks kind of scary when it’s done – the cookbook actually calls it “dark and evil-looking” – but it smells and tastes delicious.

Updated Mushrooms Berkeley

(Makes 4-6 servings)

• 1 lb (450 g) fresh mushrooms, cleaned and halved

• 2 medium yellow or red bell peppers, cut into 1-inch pieces

• 1 large sweet onion, diced

• ½ cup (225 g) grass-fed butter or coconut oil

• 2 tbsp Dijon mustard

• 2 tbsp Worcestershire sauce

• ½ cup (95 g) coconut sugar

• ¾ cup (175 ml) red wine

• Pink Himalayan salt and fresh cracked pepper

Melt the butter or coconut oil in a large saucepan over medium-high heat and sauté onion until translucent.

While that’s cooking, prepare the sauce. Mix the mustard, sugar, and Worcestershire sauce until it forms a paste. Add the wine and stir vigorously, and then season with salt & pepper.

When the onion is clear, add the mushrooms and peppers and saute for another 5-10 minutes. When the mushrooms begin to reduce in size, add the sauce.

Turn down the heat to medium-low and simmer for 45 minutes, or until the sauce has reduced and thickened. Keep an eye on it and stir frequently! Enjoy!!