Mushrooms Berkeley

[metawidget]

This recipe is sort of a mushrooms Bourguignon, fairly easy to make and good comfort food. The original is double the size and considerably sweeter; I cut out the brown sugar and added a little flour to thicken the sauce. It's about an hour from start to finish, but 45 minutes of that is letting it simmer down.

Mushrooms Berkeley

Adapted from Anna Thomas' The Vegetarian Epicure

1/2 lb

Crimini mushrooms

1

Bell pepper

1

Onion

1/4 cup

Salted butter

2 Tbsp

Flour

Sauce

1 Tbsp

Dijon mustard

1 Tbsp

Worcestershire sauce (I used Tom's vegetarian version)

1/2 cup

Red wine (fairly dry)

lots of

Black pepper, freshly ground

Start by melting the butter and chopping the vegetables: onions coarsely, mushrooms halved, peppers into chunks about as big as the halved mushrooms. When the butter is melted, put in the onion and flour. Cook over medium heat until the onions are starting to get translucent. Meanwhile, mix the mustard and Worcestershire sauce well in a bowl, then add the wine, mix well, and grind copious amount of black pepper on top (so that it almost forms a crust on the sauce).

When the onions are starting to become translucent, add the mushrooms and peppers, stir and let cook a few minutes until they start to darken a little. Then pour the sauce over it all, and cook over medium heat for about 45 minutes, until sauce thickens and everything softens.

Anna Thomas says the resulting dish will be "dark and evil looking," but I prefer to think of it as hearty and rich.

Cross-posted to omnomnom