Mushrooms Berkeley

Ingredients

• 0.3 cup brown sugar 
• 0.5 cup butter 
• 2 tablespoons dijon mustard 
• 1 pound mushrooms fresh halved
• 4 servings salt and ground pepper black to taste
• 0.3 cup red wine 
• 1  onion sweet halved sliced
• 2 tablespoons worcestershire sauce 

Equipment

• bowl
• sauce pan

Directions

1. 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.
2. Melt the butter in a saucepan over medium heat; cook and stir the onion in the melted butter until translucent, 5 to 7 minutes.
3. 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.
4. Serve immediately.