Mushrooms Berkeley Recipe

Stir the red wine mustard Worcestershire sauce and brown sugar together in a bowl until the sugar is thoroughly incorporated into the mixture; set aside.

Melt the butter in a saucepan over medium heat; cook and stir the onion in the melted butter until translucent 5 to 7 minutes. Add the mushrooms season with black pepper and continue cooking and stirring another 3 minutes. As the mushrooms reduce in size and begin to brown stir the wine mixture into the mushroom mixture. Simmer until hot 1 to 2 minutes. Serve immediately.