Mushrooms Berkeleyhouston, Texas  

Ingredients:
- 1 lb. fresh mushrooms, washed and cut in half (or quarters, if huge)
- 2 green bell peppers, cut into 3/4-inch squares
- 1 large onion, chopped
- 1/2 c. (1 stick) butter
- 2 Tbsp. Dijon mustard
- 2 Tbsp. Worchester sauce
- 1/2 c. brown sugar
- 3/4 c. California Burgundy wine
- Salt and freshly pepper, to taste

Directions:
- Saute onion in butter using a fry pan.
- While onions are cooking, use a blender to mix the mustard, Worchester sauce and sugar. To this paste, add the wine along with lots of pepper and a little salt and blend.
- Back at the stove, add the mushrooms and peppers to the onions and saute on medium heat.
- Stir often.
- As mushrooms brown and shrink, add the wine sauce.
- Be careful not to carmelize while simmering.
- (Does not reheat well for the same reason).
- Simmer at least one hour or until you can stand it no longer.
- Looks horrible, tastes great!