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!!

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