Mushrooms Berkley

1 lb mushrooms – rinsed and sliced
1 lrg white Onion – sliced
1 lrg green Bell Pepper – seeded and sliced
1/2 C butter

Sauce:
2 T Mustard (can substitute 1 tsp dry yellow mustard)
2 T Worcestershire sauce
1/2 C Brown Sugar – packed
3/4 C Red Wine
Salt
Pepper

Saute mushrooms, onions and bell pepper in butter until onions are clear. Mushrooms will reduce to about 1/2 or

Mix sauce and add to tender vegetables. Simmer until sauce is slightly reduced.

Serve over a baked potato or accompany with your favorite meat.